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Roast suckling pig
roast suckling pig A suckling pig is a piglet fed on its mother's milk . In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. To bring out a well glazed, perfectly done whole pig roast on a platter is the ultimate in presentation and festivity. It is the centerpiece of many celebrations and feasts. Young pigs also happen to be incredibly tender and succulent and downright delicious! While the smallest whole pigs can certainly fit in a large oven and can be prepared there, these delicious roasts lend themselves to cooking on an outdoor fire pit rotisserie very well. If you don't have room for, or enough people to eat, an adult whole hog then a small young one is a great substitute. In fact, it is arguably better because of the more flavorful and tender meat. Directions This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
白灼虾 Scalded Prawns Scalded Prawns is traditional dishes in Guangzhou.Guangzhou people like to use boiled method to cook Prawns in order to maintain its fresh, sweet, tender flavor. The main ingredient is shrimp.The only cooking method is scald.Scald means put the material into the boiling soup or boiling water,there is no sauce in the water.The purpose is to retain the original taste of the material.The time of scald must be short,the temperature of the fire must be high,and the material must be fresh. The cooking method is very simple.First clean the shrimp,use scissors to cut off the shrimp antennas.Chop the onions very finely,then crush garlic.Put the fresh shrimp directly into the boiling water,add some ginger,onion and liquor in to the water.In this way can completely remove the fishy smell.Don't flip the shrimp back and forth in case of the head of shrimp falls down.Then remove the cooked shrimp from the water,drain away the water.Then strip of shrimp shell,eat it with sauce.You can enjoy the delicious shrimp,the taste is fresh with a little sweet.The sauce is very simple too,just a mixing of soy sauce, pepper and a little sugar. Shrimp is very rich in nutrition,and it is tender and easy to digest.It is an excellent food for the frail people and who need recuperation from disease.Shrimp contains a lot of magnesium.That can regulate the activity of the heart,it is very useful to protect the cardiovascular system.It can reduce the content of cholesterol in the blood and prevent hardening of the arteries.
Boiled chicken with sauce
白切鸡boiled chicken with sauce Boiled chicken with sauce is a characteristics traditional dish.It is the most common dish in Guangzhou Cuisine.The best restaurant which sales Boiled chicken with sauce is Qingping Restaurant,located in Qingping Road Liwan District Guangzhou.So it is also called Qingping chicken.In Guangzhou Cuisine,there are more than 200 kinds of dishes made with chicken.Boiled chicken with sauce is the most common foods that people eat,and no one is tired of it.It is very popular in everywhere of Guangxi province with the exception of Guangdong province.It is an indispensable dish in the wedding or funeral in the rural areas. Boiled chicken with sauce belongs to the kind of dip chicken.Its features are easy production,thoroughly cooked but not mushy,without any extra ingredients,keep the original taste.The skin of the chicken is golden and smooth,the meat of the chicken is fresh and tender.It is suitable for eat with family and also can be used to entertain guests.When the Guangzhou people eat boiled chicken with sauce,they usually eat it with the sauce made of ginger and chive.So the taste is a bit mild and is easy to be accepted by people.It seems that the boiled chicken with sauce can only eat with the sauce made of ginger and chive.But there are many other kinds of sauce can be selected like the sauce made of onion. The chicken does not need to cook for a long time.If the heating time of chicken is too long,the meat will lost water and become harden and not easy to chew.In order to make the skin smooth,the chicken to be ironed in hot water,then use cold water to make it cool.When boiling the chicken,we need to pour out the water inside the chicken belly,in order to make the chicken evenly heated. Spring chicken is the beat to cook boiled chicken with sauce.The meat of spring chicken account for sixty percentage of the total weight.And it is rich in protein and phosphoric acid.There is less elastic connective tissue in the meat of spring chicken,so it is easier to digest and be absorbed by the human body.
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