[Chinese GB][Chinese Big5]
Canton Dishes
Yue cuisine, whose recipes appeared in the literature of the Han, Wei, South and North Dynasties (220-587), became famous both at home and abroad at the beginning of the 20th century. Various unusual materials are used, cooking techniques include SHAO (boil, then fry in oil), BAO (cook with a special kind of boiler), soft fry in oil, soft stir-fry, and steam in clear soup. the general flavour is light and fresh. Famous dishes are roast suckling pig, snake meat with juice, Dongjiang salted chicken, shark's fin with brown sauce, White Cloud pig's foot, fish belly in clear soup, fried shrimp, bird's nest with wax gourd.
Jinhua Chicken
Materials:
one chicken
75g ham, mushrooms
300g cabbage mustard
Preparations
- Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate.
- Dip the cabbage mustard into boiling water and remove, then dip into boiling oil, remove and garnish the chicken.
- Boil soup-stock, add salt, MSG, oyster oil soy-sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken.
Sweet and Sour Pork with Chilli
Materials:
300g skinless half-lean pork
150g cooked bamboo shoots
Preparations
- Cut the pork into long strips, score slightly crosswise, then slice, steep in salt and spirits, remove, dip in beaten egg white, coat with dry cornstatch, deep-fry for 3 minutes in 50% heated oil, turn off the heat, and remove after 2 minnutes.
- Heat the oil again to 50% hot, drop in pork slices, bamboo shoot slices and deep-fly until golden.
- Fly finely chopped garlic and chillies until the fragrance comes out, add scallion, sugar and vinegar sauce, thicken with cornstarch, drop in the pork slices and bamboo shoot slices, sprinkle with oil.
Pigeon Slices with Cabbage Mustard
Materials:
one young pigeon
200g cabbage mustard stalks
crushed garlic
finely chooped ginger
bamboo shoot tops
Preparations
- Cut the cabbage mustard stalks into sections, score crosswise twice and soak in water. Pick out the meat from the pigeon, slice and steep for 20 minutes in salt, MSG, corn starch, and flour.
- Scald, then stir-fry the cabbage mustard, add soup, salt, and MSG, pile the stalks on a plate.
- Fry the pigeon meat in 40% heated oil until done.
- Leave a little oil in the pan, put in garlic, ginger, bamboo shoot tops, then drop in the pigeon meat, stir fry, add soup-stock, MSG, oyster il, sesame oil, pepper and sornstarch solution, sprinkle in a little oil and pour the mixture over the stalks.
Bamboo Shoots with Snake Slices
Materials:
250g snake meat
winter bamboo shoots
Gan bamboo shoots
Preparations
- Cut the winter bamboo shoots and snake meat into slices.
- Cut the Gan bamboo shoots into flower shapes.
- Steep the snake slices in salt, MSG and flour for 20 minutes, then stir-fry in 4 fold hot oil.
- Stir fry finely chopped garlic, drop in the Gan bamboo shoots then snake slices, bamboo slices and cooking wine; then add soup stock, salt, MSG, sesame oil and pepper, toss a few times.
Dragon (lobster) Thrusting Out of the Sea
Materials:
one lobster (1200g)
100g rice
100g crisp fritters
50g hot picked mustard tuber
10g chopped scallion
Preparations
- Wash the rice and boil into almost-done porridge.
- After discarding the uneatable parts of the lobster and wash it, put in the porridge, add salt, MSG, sesame oil, pepper and simmer for 15 minutes until the soup turns into the color of milk and the flavor comes out.
- Serve with fried crisp fritters, hot picked mustard tuber grains and chopped scallion.
Iron Plate Beef
Materials:
500g beef fillet
winter bamboo shoots
fragrant mushrooms
koumo mushrooms
Preparations
- Cut the beef into strips and steep till flavored, stir-fry in 6 fold hot oil until off raw.
- Cut the bamboo shoots and 2 kinds of mushrooms into pieces and drop in soup stock, flavor with salt and MSG.
- Bring the soup to the boil, thicken.
- Put the beef strips on a heated iron plate and pour on the thickened soup.
Stuffed Coconut (Hainan food)
Materials:
One big coconut
100g soaked tremella
100g crystal sugar
Preparations
- Peel the coconut, pierce a hole and let the milk run out, saw off the top to make a container.
- Steam the crystal sugar in a bowl for a while, then pour into the coconut and steam for one hour.
- Pour in soaked tremella and steam until done.
Coconut Cup
 Materials:
1 coconut
100g fresh shrimps
100g uncooked fish meat
100g fresh squid
100g fresh Daizi fish
75g onions
50g Gan bamboo shoots
Preparations
- Saw off 1/4 of the coconut, wash it.
- Cut into slices the shrimp meat, fish meat, squid, Daizi fish, onion and Gan bamboo shoots, poach separately.
- Then add to soup, add salt, MSG, the milk of the coconut, bring the soup to the boil, thicken, pour into the coconut.
- Steam the coconut for 15 minutes.
Litchi and Prawns
 Materials:
250g litchi
250g prawn meat
2 hot red peppers
Preparations
- Peel and stone the litchi.
- Cut the hot red peppers into small pieces.
- Cut the prawns along the back going half way through the thickness, add salt, MSG, and dry starch, leave for 20 minutes.
- Stir fry in 4 fold hot oil.
- Drop finely chopped garlic and Gan bamboo shoots into hot oil, then add litchi, hot red peppers and prawns, toss a few times, add soup, salt, MSG, sugar and thicken with cornstarch solution.
Chicken Balls with Qiandao Sauce
 Materials:
450g chicken leg
11 mustard leaf hearts
Qiandao sauce
2g crushed garlic
5g chicken powder
1g pepper
1g sesame oil
Preparations
- Slice the chicken leg and steep for 20 minutes in salt, MSG, and flour.
- Fry the chicken slices in 40% heated oil till they curl into balls.
- Leave a little oil in the wok and add crushed garlic and Qiandao sauce, then drop in the chicken slices, add cornstarch soup, salt, chicken powder, sesame oil, pepper, toss and drop in a little clear oil, transfer to a plate.
- Dip the mustard leaf hearts in boiling water and remove, saute, add cooking wine and cornstarch soup, and place beside the chicken balls.
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