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Pre-prepared Cantonese cuisine ready to serve beyond Guangdong

2021-Nov-22       Source: Newsgd.com

As the birthplace of Cantonese cuisine and one of the representatives of Chinese cuisine, Guangdong has always been known for its fine craftsmanship and rich flavors.

The Guangdong Pre-prepared Culinary Industry Development Conference kicked off in Guangzhou on November 19, recommending ten Cantonese pre-prepared culinary products such as Go-evergreen Cook Shrimp, C-resserve Lion-headed Goose and Cantonese-style White Cut Chicken. You just need to heat them up, and then a table of delicious Cantonese delicacies is ready to serve.

(Photo provided to Newsgd.com)

As the birthplace of Cantonese cuisine and one of the representatives of Chinese cuisine, Guangdong has always been known for its fine craftsmanship and rich flavors. For more than 2,000 years since the birth of the Cantonese cuisine, Guangdong locals have regarded cooking as a kind of craft and Cantonese chefs have mastered the subtle secret of integrating various flavors. Nowadays, chefs have begun to participate in research and development of pre-prepared dishes, allowing you to enjoy traditional Cantonese cuisine wherever you like.

(Photo provided to Newsgd.com)

Moreover, the Conference also released ten policies and measures to push forward the development of the pre-prepared culinary industry, announcing 18 key technical achievements and has contributed to a number of industry-academia-enterprise cooperation projects. It aims to promote the deep integration of industrial chains, supply chains and value chains and to boost Cantonese cuisine to sell beyond the province with richer products and more convenient transportation conditions.

(Photo provided to Newsgd.com)

Recommended Cantonese pre-prepared dishes

Go-evergreen Cook Shrimp

Salty Golden Pompano

Fengwei Grilled-fish

Spicy Crayfish

C-fresh Boiled Fish with Pickled Cabbage and Chill

C-resserve Lion-headed Goose

C-fresh Poon Choi

Quick-frozen No-wash Vegetables

Cantonese-style White Cut Chicken

Chaozhou Beef Ball

Author | Nancy (intern)

Editor | Monica, Jerry

Editor: Monica Liu

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