Little Henry and his father-in-law’s family ate Cantonese food in Guangzhou once,

Speaking of being from Shenzhen;

The father-in-law and other relatives said with a smirk:

"There is no authenticity in ShenzhenCantonese? It's all mixed together! "

Well, how should I answer this?

Blindly affirming and negating are not quite right;

So in my head of Gemini, the villain fights instantly.

A nod of praise:

Ok! The taste of Guangzhou is the most positive! Rarely caters to improvements!

Another villain:

Compared to other cuisines, Cantonese cuisine is the most mashup!

Finally, how little Henry responded to his father-in-law, I don’t remember anymore;

But Cantonese cuisine is not authentic,

The topic of standards and non-standards is very interesting.

Many years of experience in Guangdong tell me that Cantonese cuisine isDifferent taste under different ingredients,TasteThe care iscomplex和changeableof:

It's so sweetAnti-sago.

There are also unacceptable things from other provinces."Bitter Gourd Fried xx"combination;

Salty to concentratedSalted fish.

There are also oily saltsLao Huo Tang;

And sour to the root of the toothSauerkraut.

And what seems "fishy as rotten seafood"Shrimp sauce;

So gradually, little Henry and his domestic friends,EndlessOfFresh and quirkyRecipe and classic dishes are adapted, never surprised;

With little Henry’s mother, a person who immigrated to Guangdong after eating Hunan food for 30 years, saidSummarize in one sentence: Even if you add or change a little bit of Cantonese cuisine, you can eat differently, and then you and the restaurant feel that you are making a profit.

When he arrived in Los Angeles, Henry was more awareCantonese cuisine flexibility和Innovation.

No live fish in Guangzhou? Replaced with deep-sea lobster;

Don't have so many lean and durable pigs? Fatty meat is used to scrape off the fat;

No fresh pork feet with its own fragrance? Intensify processing;

then,Cantonese cuisine in Los Angeles has become more unrulyThe.

While other local dishes are trying to find the taste of home, Cantonese dishes seem to work harder"Give you some surprises from the familiar taste. "

Of course, some stores are not very successful. Either they only find it unfamiliar, so everyone says it is not authentic; or they want to be loyal to the familiar, so everyone says that they don’t know how to use the advantages of local materials;

It is never easy to keep the store balanced under the concept of "classic and changeable". Little Henry wentCooking | Henry's Cuisine, Has been doing such an attempt. We have talked about whether it is delicious or not, but little Henry today specifically explored his innovative ideas.

Secret pork neck

Very familiar: neatDelicateThe platters are cut into just a small bite. The edges of the meat are slightly burntBurnt, The meat itself is quitebouncy. The sparkling and bright pork slices look shiny and greasy, but bite themDoes not feel greasy, Because the proportion of fat and thin is very harmonious.

Little surprise: the lean part is quite solid, while the fat part is doneOil absorption treatmentYes; and the store further considered losing weight and reducing greasiness, so it was served with Western-style salad vegetables. Little Henry personally liked this combination: a piece of pork neck with a leaf of vegetable, both in the mouthFragranceAgainSweet, ExistingCrispyAgainSoft wax, Set off each other.

Crispy Salty Pork Hands

Very familiar: Salted pork knuckle is a famous (tu) dish (cao) brought to the people of the whole country in Guangdong, what you wantSalty and dryPigskin andSoft insideThe mixed taste brought by the pork. The salty taste is more appropriate and moderate, so if you eat pig skin dry, you won't be caught.

Little surprise: the oil under the skin is really removed, and the pig skin is like potato chips.brittle; The taste of meat isFaint, So the store provides aSweet and Sour SauceSome people like to use it for dipping meat, and some people think that the salty dipping sauce is better. At the same time, the store also served with western salad vegetables to further helpRelieve pork.

Stir-fried Cod with Pine Nuts

(With crispy tube)

Very familiar: fried assorted dishes with a light taste, little Henry’s friend said this is very Cantonese;Beans, pine nuts, corn, celeryThey are all just right maturity, no special softness,Distinct, Little Henry’s friend said that Guangdong’s vegetables are made in this original way, but they can’t be fried beyond recognition;

Little surprise: Do you see the crispy tube on the side? Fan Bingbing, a small partner from the northeast, said that it’s hard to imagine that you can eat it in Cantonese restaurants.CrispFresh spring roll wrappers, combined with light assorted dishes, all in one biteCrispYes; even if you just eat the crispy tubegood smell. Of course, the fragrance of spring rolls will definitely bring a little oil in the hand.

Vietnamese Fried Lobster

Very familiar: seafood in Cantonese cuisine is especially prominent in the word "fresh", and I am most afraid that the seasoning will cover the taste of seafood. Although this dish containsBlack pepper, pepper, green onion, ginger, garlic, etc.Various seasonings, but after one bite, the prawn meat inside is still white, the prawn flavor is moreconcentrated, Shrimp meat is also verySpring teeth, So the sauce of shrimp shells is more used to supplement and embellish.

Little surprise: The fresh Maine/Boston lobster is just aAdapt to local conditionsNot to mention the fact that the store chooses female lobsters with seeds. The small red dots in the picture are all lobster seeds, which greatly increases the unique fragrance of shrimp.

Fresh duck stewed with salted lemon

A rare surprise in Los Angeles: There are not many shops selling the classic salted lemon duck in Guangxi. This dish uses tamarind and sour lemon to balance the mutton taste of the duck itself, plus other accessories, the duck meat becomes veryHave chewsInstead of just a piece of meat with a salty taste. And the store is more willing to choose those with more bonesFresh duck, So abating bones and chewing bones have become a major feature of eating this dish.

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Little Henry is not sure his father-in-law will come to a restaurant like cooking next time

I think it has found the authentic Cantonese cuisine in Guangzhou

I still think it has too many other elements;

But Henry and his friends are not the old taste of Cantonese food after XNUMX to XNUMX years.

I always want to see restaurants

While maintaining the original shape and taste of classic dishes,

Make big or small innovations.

The feeling of deja vu but with constant surprises,

Perhaps it is the greatest charm of Cantonese cuisine.

Cooking | Henry's Cuisine

Address: 201 E Valley Blvd, Alhambra, CA 91801

Phone: (626) 576-1288

Opening hours: Monday to Sunday 8:00 am-11:00pm

Website: henryscuisine.com

Author | Little Henry

Shooting | BECOOL

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