Today at the early morning market buying vegetables, I saw a beggar singing and asking for money. Although his singing was off-key, that song still moved me, so I gave him some loose change! The whole journey of thought was carried away by that song, continuously reflecting on being a southerner living in the north! Thinking about relatives back home, remembering each time family members cooked all sorts of delicious dishes for me... Immediately sat down to my computer after getting home and compiled this list of Cantonese cuisine I love eating.Cantonese cuisine comprehensive guide, easing homesickness! Presented to those living away from home like me or those who enjoy Cantonese cuisine!

　　One, Guangdong-style Char Siu

My favorite type of Cantonese dish, homemade char siu is very delicious, even without an oven it can be made using a microwave. A simple recipe. The roasted char siu not only has great coloration, but the edges also have a nice charred appearance, just like it was baked in an oven. The meat is very tender too.

　　Ingredients：Pork leg 1 pound, 3 tablespoons of char siu sauce,soy sauce 1 tablespoon, red yeast rice powder 1 teaspoon

　　How to make Guangdong-style Char Siu

1. Mix the char siu sauce and red yeast rice powder with soy sauce.

2. Place the pork leg meat in a bowl, mix it evenly with the marinade.

3. Cover with a lid or cling film and refrigerate for one night to marinate.

On the next day, remove from refrigerator and place the marinated meat on the microwave rack. Place a dish under the rack to catch any drippings.

Now, connect your smartphone to the [Ali Xiaozi] app. Once the phone is connected, plug in the microwave. Wait for 30 seconds for the microwave to connect to Wi-Fi.

60 seconds later, connect to [Grundig microwave], the mobile smart menu will show [Basic operations, Smart menus, Cloud menus]. Select [Smart menus] mode;search for [Roast meat]; choose a weight of 400g and set the time to 18 minutes. Tap start, and the microwave will begin cooking.7. During the cooking process, after 6 minutes, the microwave will pause with an alert sound. Open the door, turn over the meat, close the door, then continue on your phone by tapping [Continue].

8. Once the meat is fully roasted, repeat the roast mode for another 15 minutes to ensure even browning and a richer flavor.

9. After roasting, any oil left in the microwave can be cleaned using the built-in blue cleaning box with half water. Start the steam clean function from the mobile app, wait until it's finished, then wipe it down with a wet cloth. Cooking tip

1, Select pork cuts such as, ribs or five-spice meat for char siu. The latter has more fat, which can make cleaning tougher.2, Marinate the pork for at least 3 hours to ensure good flavor penetration. 3, Remember to add water when steam cleaning the microwave.

　　Two, Pineapple

Gong Zao Meat Pineapple gong zao meat is a classic Cantonese dish and quite popular. It's perfect during the pineapple season! Main ingredients 300g pork belly, Vegetables pieces of green and red peppers, onions. Marinade1/2 teaspoon salt, chopped ginger and scallions in 4 tablespoons of water.

Pounding 1 egg, cornstarch as needed, Seasoning sauce

1/2 teaspoon salt, rice vinegar 4 teaspoons, sugar 2.5 tablespoons, 5 tablespoons of water, 1 tablespoon of cornstarch,

　　Other ingredients tomato sauce, peanuts, oil and chopped ginger and garlic. Pineapple gong zao meat preparation

Prepare

　　1, slice the ginger and scallions into large pieces, gently pound with a knife to release flavor, then soak in cold water;2, cut pork belly into 1.5cm cubes;

　　3, place in a bowl, add 1/2 teaspoon of salt and mix well for base flavor;4, gradually add ginger and scallion water, mixing thoroughly each time until the meat looks shiny without excess liquid;(amount of water depends on meat quality) 100g，5, set aside to marinate. 100g

　　Vegetablescut peppers and onions into slices.Seasoning sauce preparation mix all seasonings in a bowl.

　　Prepare tomato sauce.：Chop ginger and garlic finely. Prepare ripe pineapples, keeping one half with leaves for serving.

　　Cut the other half into four pieces like orange slices.Salt 1/2 teaspoon, rice Vinegar 4 teaspoons, 2.5 tablespoons white sugar, 5 tablespoons water, 1 teaspoon cornstarch,

　　Others：Tomato sauce 50g，Peanuts Appropriate amount of oil, sufficient ginger and garlic

　　Lo Mein with Sweet And Sour Pork

　　Preparation

1. Slice enough scallion and ginger into large pieces, lightly smash them with a knife, then place in a container, add cold water to steep for flavor.

2. Cut the pork shoulder into cubes about 1.5cm x 1.5cm.

3. Place these cubes in a large bowl and sprinkle 1/2 teaspoon of salt; mix well to marinate.

4. Add a little of the seasoned water at a time, mixing thoroughly each time until all absorbed. Continue this process until the meat looks shiny and plump with no excess liquid.

5. Set aside to rest after the meat has absorbed enough liquid; control the amount of water based on the quality of the meat.6. Cut green and red peppers, and onions into slices.

7. Mix all seasoning sauce in a small bowl and set aside.

Tomato sauce is prepared. Garlic

8. Prepare minced ginger and garlic.

9. Half of the fully ripe pineapple is cut into halves, one half should have the whole top with leaves attached for use as a container.

10. Scoop out the meat from one half of the pineapple; enjoy it while scooping if you can’t eat all at once. Or save it as a snack after the meal. If too much to eat, leave it for fruit after dinner.

11. Cut the other half into four pieces, removing the outer skin and eyes.Orange Slices

12. Use a sharp knife to remove the pineapple eye.

13 Take 100g of meat, cut into small pieces about the same size as the meat chunks, and set aside.

14 Beat one egg in a bowl. Place some starch in another bowl, using more than usual. Prepare an empty plate for later use.

15 Marinate the meat first. Dip it in a layer of beaten egg, then coat with dry starch. Squeeze to make sure the starch sticks tightly to the meat.(Make sure the coating is thorough to ensure all parts are well-coated and firm; otherwise, during frying, moisture may come out, making the meat tough and posing a risk of oil splattering.)

16 Afterward, place it on the empty plate for later use.(The appearance after everything is coated)

　　Process

1 Heat some oil in a pan. Fry the meat pieces when the oil reaches 5-6 maturity levels.

2 Fry until the meat is set and remove from the heat.

3 Increase the heat of the oil to 7-8 maturity levels.

4 Re-fry the meat that has already been fried once.

5 Fry until the surface turns golden-brown and crispy, then remove.(It must be crisp. You can taste a piece to ensure it's "crisp" with a satisfying crunch.)

6 Use kitchen paper to absorb any excess oil from the meat pieces.

7 Heat another pan and add a tablespoon of cool oil. Stir-fry the green and red bell peppers and onions until they are cooked through, then remove them.

8 Return the same pan with remaining oil (or add more if needed), then stir-fry minced ginger and garlic until fragrant.

9 Add tomato sauce and continue to fry on low heat until it darkens and becomes fragrant.

10 Add the seasoned sauce.

11 Stir-fry quickly until the sauce thickens.

12 Add pineapple chunks, stir evenly.

13 Add the fried meat pieces and green and red bell peppers and onions.

14 Stir-fry rapidly to ensure each piece of meat is coated with the sauce. Turn off the heat. And it's done.

　　Tips:

1 Use pork "spinal" meat, which has alternating fat and lean parts, being less fatty than ribs meat, offering a better taste.

2 The meat needs to be fried twice. The first time at lower heat until it's cooked and set, the second time at higher heat for crispiness. It must be extremely crispy; otherwise, the final dish won't be delicious. Always test by tasting a piece to ensure you get that "crisp" feeling in your mouth.3 Tomato sauce is different from

tomato paste ; if using tomato paste, reduce sugar slightly. 4 The balance of acidity and sweetness can be adjusted according to taste. Add less sugar for a tangy flavor or more for a sweeter one.

5 This last step is crucial. Once the fried meat is added to the pan, quickly coat it with the sauce to ensure even distribution in the shortest time possible before serving.

Guoguo Meatballs

　　Ingredients:Pineapple Complementary Tips:

Pineapple and white turnip should not be eaten together: it may cause discomfort.

Pineapple and eggs should not be eaten together: eggs contain a large amount of protein;pineapple contains abundant fruit acids. If consumed simultaneously, the fruit acids can make proteins coagulate, affecting their digestion and absorption and harming health. Three:White Chicken in Clear Soup

　　Guangdong people have the habit of eating white chicken, but people in Zhanjiang especially love it as a first course during festivals or banquets.Selecting local, free-range chickens is key; they should not be factory-raised or large-sized chickens;

Cooking requires slow simmering until almost fully cooked. Use ginger and garlic for seasoning. White chicken in clear soup has a white-yellow color, tender meat with fragrant bones, making it very delicious. In hotel meals, the chicken is usually just 80-90% cooked to keep its tenderness. Some people avoid eating due to the remaining blood in the bones. Growing up, Zhanjiang-style white chicken remains a main dish during our family gatherings;

today, I'll share how we make it at home: no bloody water, and tender meat with smooth skin!In winter, we simply serve it after cooking; in summer, add an extra step by soaking the whole chicken in ice-cold water for a refreshing experience. Materials:

Free-range chicken----1Ice cubes------

Cold water-----

　　How to make delicious white chicken:1 Clean the chicken inside and out. Boil water in a pot, put the chicken in, let it boil for 10 minutes after the water comes back to a boil.

2 After 10 minutes, lift the chicken, drain the water from its cavity, then continue boiling for another 5 minutes.

3 Lift the cooked chicken, drain again, place in a large plate and fill with ice cubes.

　　4 Pour more cold water to cover three-quarters of the chicken.

5 Cover the plate with plastic wrap and refrigerate for over 20 minutes before slicing.

Key Points for Perfect White Chicken:

1 Drain the water from the chicken's cavity at least once during cooking, ensuring even heating inside and out.

2 For a 3-pound chicken, typically cook for about 15 minutes. Do not overcook; insert a bamboo skewer into the thickest part of the thigh; no blood should flow if fully cooked.

3 To make the skin smooth and meat tender, immediately submerge the chicken in cold water after cooking to cool it down quickly.

Filling the cavity with ice cubes ensures even cooling. It's optional; you can just pour cold water over the chicken instead.

　　4 If using an icy-fresh chicken, add ginger, scallions, and salt to the pot when boiling; after cooling, place in the fridge for 2 hours or more. This gives a salty flavor to the chicken.

5 For plain white chicken, use: finely chopped scallion and ginger, mix with a little salt, then pour over hot oil as the dipping sauce. Sometimes we just use garlic, soy sauce, and peanut oil.Four: Stewed Rice

Last month, I went to Guangzhou for a few days and specially visited an old restaurant. The taste is still the same, even after 20 years; the original chef knows me by name despite not having been there in ages!A perfectly balanced stewed rice dish with each grain distinct and dry on the outside while the bottom of the pot has a crispy and fragrant crust that's neither burnt nor black. The oil from the preserved meat seeps into every grain, making it flavorful. Apart from mastering the heat, making a perfect stewed rice requires experience and practice to determine when to switch the heat based on sound alone without opening the lid.

Millet:155g (one cup of measuring cup)

If using fresh chicken, you can cook it in seasoned water with ginger, scallions, and salt; cool after boiling and refrigerate. Soak the chicken for over two hours for a salty flavor.

For plain steamed chicken, use hot oil poured over minced garlic, soy sauce, and peanut oil as dipping sauce.Soy Sauce And peanut oil for dipping.

　　Four, Preserved Meat Stew Fried Rice

Last month I went to Guangzhou for a few days and specially walked over there. The taste is still the same as before, even from twenty years ago! Though it’s been a long time since my last visit, they recognized me.

A pot of delicious stewed rice with perfect aroma and flavor; fluffy grains separated clearly, with a crispy layer at the bottom that isn’t burnt but rich in fat. Preserved meat and juices seep into each grain. Making good stewed rice requires experience and skill, which only comes from practice.Ingredients Five-constant rice, 155g (one cup by volume measure)Sliced sausages, preserved meat slices

　　Bean sprouts, 150gSeasonings Dried tangerine peel, 30g old brown sugar Preparation Rinse the beansprouts and soak them for 20 minutes in clean water. A strip Preserved meat 100g,Chinese flowering cabbage 4 stalks

　　Seasoning: 240ml water (half a measuring cup slightly less), 10ml oil, two green onions, 1 small piece of gingerMixed soy sauce seasoning: 30ml water, 5ml soy sauce, 3ml oyster sauce, 3ml, 2 grams sugar, 2g chicken powder

　　How to make preserved meat congee1. Rinse five-grain rice slightly and soak in water for about one hour before draining.

　　2. Blanch sausages and preserved meat in boiling water, then drain.

3. Slice the blanched sausages and meat, cut ginger into strips, and green onions into small pieces.

4. Place soaked rice in

sand pot

, add hot water, a bit of oil, and salt.If no additional ingredients are added, it will be fragrant congee with just the taste of oil and salt. 5. Bring to a boil with the lid on, then switch to medium heat when small bubbles appear at the edge of the pot. While the rice is cooking, prepare the sauce by mixing all ingredients in a bowl.

6. When the water in the pot nearly evaporates and you hear gentle sizzling sounds from the bottom, uncover and add sausages, meat, and ginger strips.

Pour more oil around the edge of the pot to prevent burning at the bottom and help form crispy bottom layers.

More oil will result in thicker bottom layers. Adjust according to preference; it won't affect taste since the oil is absorbed by the crispy layer.7. Reduce heat after adding oil, you'll hear louder sizzling sounds as the crispy layer forms. Slow cooking allows the upper ingredients to cook thoroughly and the rice to absorb more fragrance. To prevent uneven heating of the sand pot, rotate it occasionally.

8. Stop hearing sizzling sounds when the oil is fully absorbed by the crispy layer, then turn off heat.9. Boil water with salt in a pan and blanchChinese flowering cabbage

.

10. After turning off the heat, let it sit for 5 minutes before adding chopped green onions.

11. Pour mixed sauce over the cooked vegetables, cover and let it sit for another 2 minutes.

12. Add blanched Chinese flowering cabbage, mix well, then serve!

　　Tips on ingredient pairing for preserved meat congee

1. Rice and asparagus can be eaten together: Nutritional value significantly improves when consumed together; promotes growth in children.

2.honey and rice should not be eaten together: Can cause stomach pain.

　　In Guangdong,Soften the dried tangerine peel in clean water.

is said to have a connection with Emperor Qianlong. Only the taste matters, it's soft and chewy yet smooth, a love for Guangdong.

　　Ingredients:: flour, water

　　Sauce ingredients:ground pork, cooking wine, starch, dried shiitake mushrooms (cut into pieces), beaten egg, garlic, green onion, oyster sauce, light soy sauce, water-starch slurry, oil, salt How to make Guangdong 1. Mix 150g of flour with 360ml of water and let it sit for about 20 minutes.

　　2. Marinate ground pork in appropriate amount of cooking wine and light soy sauce, then mix with dry starch.

3. Crush garlic, mince green onions.

Pre-soak dried shiitake mushrooms, cut into pieces.

4. Heat oil in a pot, lightly grease the steamer tray, pour mixed flour water, sprinkle one spoon of beaten egg over it.5. Steam for about 2-3 minutes until the surface sets and rises. 6. Use a spatula to gently remove the from the tray.

7. In another pan, stir-fry minced garlic until golden.

8. Add ground pork, stir-fry evenly with enough oyster sauce and light soy sauce for coloring.

9. Add shiitake mushroom pieces, add water, bring to a boil then reduce heat, cook for several minutes.

10. Season with salt, mix in the water-starch slurry.

11. Pour sauce over and sprinkle chopped green onions on top.

Tips on ingredient pairing for Guangdong

1. Don't eat and pork together: Good nourishment but may cause discomfort.

2. Don't eat beef and pork together: According to Bencao Gangmu, "Beef with pork can produce worms." Beef is warm in nature while pork is cold.

Mung bean porridge

　　with

maltose peel is a classic Cantonese dessert widely enjoyed even outside Guangdong. Adding maltose peel helps neutralize the coolness of mung beans, making it a perfect combination for hot weather to aid digestion and quench thirst. Boil a bowl of maltose peel mung bean porridge as an afternoon treat on a restless day.

Ingredients:mung beans 150g Accompaniments:maltose peel 1 piece, old ice sugar 30gPreparation:Wash mung beans and soak in clean water for 20 minutes. Soak maltose peel in clean water.

　　Mung bean porridge with maltose peel recipe 1. Peel the maltose peel, cut into fine strips; 2. Place the soaked mung beans and maltose peel in a pot;

3. Add appropriate amount of water;4. Pour sufficient water into the pot. 5. Adjust the amount of water according to your preference; more water for soupier porridge.6. Bring to a boil, then reduce heat and cook until mung beans burst open, add old ice sugar and continue cooking until sugar dissolves completely. Maltose peel mung bean porridge tips

1. Remove the inner membrane of maltose peel as it is bitter;

2. Adding maltose peel gives a unique flavor to the porridge; can be omitted if not desired;3. Soaking mung beans beforehand makes them easier to burst open;

　　4. Stir occasionally after reducing heat to prevent sticking.Processed tangerine peel into fine strips.

　　Put the processed tangerine peel and bean sprouts in a pot.Add an appropriate amount of water, based on personal preference for more or less broth.

　　Use ample water to cook until the beansprouts are cooked. Add old brown sugar and continue cooking until it melts completely.：

Mung Bean Tangerine Peel Soup Tips

　　Remove the inner membrane of the dried tangerine peel which is bitter.

Adding tangerine peel gives a unique flavor, but you can skip it if preferred.

Soaking beansprouts beforehand ensures they are more easily cooked.

Occasionally stir to prevent sticking.

Pour enough clean water into the pot.

The amount of water can be decided based on personal preference; add more for a soupier texture.

Boil over high heat, then reduce to low and cook until the green beans open. Add old golden rock sugar and continue cooking until it dissolves.

　Hint for Mung Bean Paste with Dried Tangerine Peel

1. Remove the bitter inner membrane of the dried tangerine peel before use.

2. Adding dried tangerine peel gives a unique flavor, but you can skip it if you prefer.

3. Soak the green beans beforehand for easier opening.

4. Stir occasionally with a ladle after reducing heat to prevent sticking to the bottom.