1. Dragon, Tiger and Phoenix with Chrysanthemum
What the Cantonese people mean dragon, tiger and phoenix in the menu are actually snake, cat and black chicken. The recipe is to cook a soup with the snake pieces, chicken, cat, winter mushroom, sweet date and so on. This dish has been rewarded Gold Pot Reward by the Ministry of Commerce. 2. Roast Goose
Roast Goose, originating from the roast duck, is one of the traditional roasted dishes of Guangzhou. The best material are medium and small sized black geese from the Qingyuan county. The wings, feet and entrails being removed, the body is then blown, besmeared with five fragrant seasonings, sewed in stomach, shortly boiled in water, poured with cold water, besmeared with sugar juice, air-dried and preserved, and then hung and rolled in the oven or above the flame. Then it can be served with pieces. The roast goose colored brown and tasty. There are abundant roast goose shop in Guangzhou, among which the most famous one is Yuji in Changdi and Shenjing roast goose in Changzhou island of Huangpu District.
3. Gold Medal Sulking Pig
This dish is named after the reward of "gold tripod" which was issued by the National ministry of commerce. It is one of the most famous Cantonese cuisine in the banquet. The cooking skill was already very good since North and South Dynasty, 1400 years ago. The way is to get the entrails out of the pig and leave the body of 5kg in net, then preserve it with salt, honey, sugar for some time. After this, bake it on the oven of charcoal fire when turning it from time to time. There are two ways to bake the sulking pig, one is the smooth skin sulking pig, and the other is the bubbling skin. Little peanut oil and slow fire are used for the first type and more peanut oil and strong fire is used for the second type, so as to make the bubbling skin. The bubbling skin sulking pig is gold in color and the sesame size bubble scatter around the skin evenly, so the skin of the pig is very crisp and tasty. Suckling pig is always served with sugar, sweet source and cake.
4. Plain Chicken
The plain chicken is easy to cook and it can keep the original flavor of the chicken, which makes it the most popular dish in Cantonese cuisine. The way is to choose the local chicken which are no more than 1kg in weight, after cleaning, put it in boiling water for 15 minutes, during this period, take it out twice, the put it into cold water to cool it down. When the skin is dry, mix it with peanut oil. This dish is served with ginger, spring onion and salt. This way of cooking keeps the original flavor of the chicken. The Plain chicken in Panxi restaurant is awarded the Gold Medal award from the national ministry of commerce.
5. Qingping Chicken
The Qingping chicken is one of the most famous chicken dishes in Cantonese dishes. It was created by Qingping restaurant in 1965, and it soon became a famous dish in the restaurant. The chickens are from the home-raised chickens from the local farmhouse in Qingyuan County. After being killed and cleaned, the chicken is put in the special-made salt water until it is ready. Then it will be put in the cold chicken water to make it cool. In this way the chicken will taste tender, even the chicken bones are tasty.
6. Taiye Chicken
As a traditional cuisine of Guangzhou, the Taiye chicken is named after an ancient county mayor. In late Qing dynasty, a local mayor invented this dish after his retirement. The cooking method is to boil the chicken in special salt soap until it is 90% done. Smoke it on the fried black tea leaves and honey. After the chicken is cooled down, cut it into pieces and pour with special preserved salty soup, honey and glutamate. This way of cooking belongs to the smoke chicken.
7. Wenchang Chicken
The Wen Chang chicken is the most famous dish of Guangzhou restaurant. It is interesting that the chickens are from Wenchang county and the restaurant is located in Nanchang Road. Therefore, it is easy to remember the name of the restaurant. The ingredient are: one raw chicken, chicken liver of of 250g, ham, vegetable, soup, Chinese wine and sugar. The cooking method is to soak the chicken in soup till it is done. When it cools down, tick the bones off and slice the chicken into pieces. Cut the boiled chicken liver and the ham to the same size as the chicken slices, then put them together with the chicken into the plate. Then steam the plate and serve it with vegetables and sauce. This dish is beautiful in color and delicious in taste and is suitable for everybody.
8. Salted Chicken
The Dongjiang salted chicken is the typical dish of Dongjiang food. There are two different cooking methods. The traditional one is to wrap the clean chicken with abrasive paper then put it into hot salt, the heat from the salt cooks the chicken. The other way is to soak the chicken in soup till it is 80% done, then pick it up and chop it to several parts. Then put salt, oil, sesame oil and stir it to make the ingredients even. Then heateit till it is totally ready. It is always served with ginger oil and salt.
9. Crisp Skin Chicken
As one of the famous chicken dishes of Guangzhou, it was created by Datong Restaurant in the 1940's according to the method of Jinling sliced-skin duck. Put the chicken in boiling hot salted soup till it is done, then cover it with special sauce made of vinegar, maltose and starch. Then deep fry it when it is dry. The chicken skin is crisp, the bones are tasty and the meat is tender and delicious. The dish is rich in color and taste. It belongs to the fried chickens.
10. Soup Contained in Winter-melon
This soup is suitable in summer time. It got this name from the container -the winter melon. The cooking method is to use better half of a winter melon of about 24cm in height, then get rid of the pulp and use it as the container. The edge of the melon is cut to tooth-like pattern and pattern of birds and flowers are carved on the peel. Cool it down with cold water after it is boiled in hot water. Then put lean meat, turkey, ham, crab, oyster, frog and other raw materials with soup into the melon and boil again. When it is served, use spoon to scratch the melon and other ingredients. No Soya sauce is put in this soup. This soup cup is beautifully shaped and tastes light and delicious, which is a good soup for cooling people down in summer.