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<!DOCTYPE html>
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<title>Cantonese Food Review (Part 1)</title>
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<h2 class="entry__title h1">
<a href="blog-0710-2022.html" title="Cantonese Food Review">Cantonese Food Review (Part 1)</a>
</h2>
<div class="entry__meta">
<ul>
<li>July 10, 2022</li>
<li>Ruida Zeng</li>
</ul>
</div>
</header> <!-- entry__header -->
<div class="entry__content">
<p class="lead">
Over the last few months in Guangzhou, China, I have had the opportunity to try
some unique Cantonese food from all over the city. Some of them are well known
dishes internationally, while some are rather exotic cuisine that are only popular
locally. I will be introducing a few of them here in my blog from my personal
tasting experience.
</p>
<div class="entry__content-media">
<img src="images/food/chicken.jpg"
srcset="images/food/chicken.jpg 1000w,
images/food/chicken.jpg 500w"
sizes="(max-width: 500px) 100vw, 500px" alt="chicken">
</div>
<p>
The first on the list is the famous "white cut chicken" (白切鸡). The marinated chicken
is steamed, cut up, and served plain with the skin and bones. It is generally accompanied
by an assortment of condiments, the most common and delicious one being the geung yung (姜蓉).
It is a traditional Cantonese ginger paste made with ginger, minced garlic, scallions, salt,
and hot oil. Other optional condiments include cilantro, peanuts, seaweed, and mushroom.
</p>
<div class="entry__content-media">
<img src="images/food/pigeon.jpg" alt="pigeon">
</div>
<p>
The next on the list is none other than the "braised pigeon" (红烧乳鸽). Contrary
to its name, it is actually pigeon deep fried in seasoned oil until the exterior
turns golden. What makes this dish one of my favorite Cantonese dishes of all time
is that the pigeon smells incredibly aromatic, the skin is crispy and flavorful,
and the meat tastes particular juicy and tender.
</p>
<div class="entry__content-media">
<img src="images/food/fishskin.jpg" alt="fishskin">
</div>
<p>
Now, we are gradually getting to food that are more exotic and perhaps even
slightly peculiar to foreigners who are not familiar with Cantonese cuisine.
One example of this is the "fish skin salad" (凉拌爽鱼皮) from the famous street
food casual restaurant Chan Tim Kee (陈添记) located near Shangxiajiu (上下九)
Pedestrian Street in the old town of Xiguan (西关). The skin from mud carp or
dace fish is removed and frozen before mixing with peanuts, coriander, seasame,
and soy sauce. It is an appetizing afternoon snack.
</p>
<div class="entry__content-media">
<img src="images/food/pork_offal.jpg" alt="pork offal">
</div>
<p>
The "Pork offal" (猪杂) is an extremely common ingredient in Cantonese cuisine. You
can find it in soups, stews, congees, noodles, steamed vermicelli rolls, rice,
cooked alongside sauteed vegetables, or simply by itself. The picture above shows
a popular way of preparing pork offals in many of Guangzhou's late night restaurants.
The offals are fried on a sizzling hot pan with soy sauce, scallions, onions, and sliced
ginger during the cooking process for seasoning purpose. It is also an excellent alcohol
pairing.
</p>
<div class="entry__content-media">
<img src="images/food/double_skin_milk.jpg" alt="double skin milk">
</div>
<p>
Last but not least, the "double skin milk" (双皮奶), a famous Cantonese dessert made out of
milk, egg whites, and sugar. It has a smooth taste similar to Italian milk custard although
"double skin milk" is served hot. The name "double skin" comes from the fact that dessert
is cooled twice, once after the milk is finished boiling, and again after addiing egg whites
and sugar to allow the milk to curdle.
</p>
<p>
Thank you for reading my blog. Stay tuned for the next part where I will continue showcasing more delicious
and iconic Cantonese food and drinks in the future.
</p>
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<h3>3 Comments</h3>
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srcset="images/avatars/ashton.jpg 1000w,
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sizes="(max-width: 1000px) 100vw, 1000px" alt="Ashton">
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<div class="comment__author"><a href="https://www.instagram.com/ashton_cg/" target="_blank" rel="noopener noreferrer">Ashton Gurrola</a></div>
<div class="comment__meta">
<div class="comment__time">July 14, 2022</div>
</div>
</div>
<div class="comment__text">
<p>Thank you, Ruida. Very cool!</p>
</div>
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<img class="avatar" src="images/avatars/crane.jpg"
srcset="images/avatars/crane.jpg 1000w,
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sizes="(max-width: 1000px) 100vw, 1000px" alt="Crane">
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<div class="comment__author">Rebekah Crane</div>
<div class="comment__meta">
<div class="comment__time">July 17, 2022</div>
</div>
</div>
<div class="comment__text">
<p>This sounds great. I can't wait to try it!</p>
</div>
</div>
</li> <!-- end comment level 1 -->
<li class="depth-1 comment">
<div class="comment__avatar">
<img class="avatar" src="images/avatars/yihang.jpg"
srcset="images/avatars/yihang.jpg 1000w,
images/avatars/yihang.jpg 500w"
sizes="(max-width: 1000px) 100vw, 1000px" alt="Yihang">
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<div class="comment__info">
<div class="comment__author"><a href="https://www.instagram.com/kevin_zhangyihang/" target="_blank" rel="noopener noreferrer">Yihang Zhang</a></div>
<div class="comment__meta">
<div class="comment__time">July 18, 2022</div>
</div>
</div>
<div class="comment__text">
<p>That looks delicious, Ruida!</p>
</div>
</div>
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