Que tipo de pratos serão preparados com abacate e goby de areia marmoreada? Que novos sabores virão da combinação de cogumelos, pele wonton, e sumo de maracujá? A 5 de Julho, 20 pratos cantoneses criativos lançados conjuntamente por 20 famosas marcas de comida cantonesa em Guangdong foram apresentados pela primeira vez na 4ª conferência Lingnan Cantonese Food. Da cozinha de Guangzhou, da cozinha Hakka à cozinha Teochew, os 20 pratos foram dotados de criatividade por chefs seniores com ingredientes e frutas comuns na vida quotidiana.

白天鹅宾馆推出的“香酥葱烧鲍鱼”

What kind of dishes will be prepared with avocado and marbled sand goby? What new flavors will come from the combination of mushrooms, wonton skin, and passion fruit juice? On July 5, 20 creative Cantonese dishes jointly released by 20 famous Cantonese food brands in Guangdong were showed at the 4th Lingnan Cantonese Food conference for the first time. From Guangzhou cuisine, Hakka cuisine to Teochew cuisine, the 20 dishes were endowed with creativity by senior chefs with common ingredients and fruits in everyday life.

广州酒家推出的“牛油果鱼茸羹”

牛油果搭配笋壳鱼会被烹饪出什么菜式？菇菌、云吞皮、百香果汁三者结合会产生什么新味道？7月5日，由广东20家知名粤菜餐饮品牌联袂发布的20道首创首发粤菜，在第四届岭南粤菜发布会相继亮相。20道新菜分别以不同角度演绎广府菜、客家菜、潮州菜等，日常生活中常见的食材和水果在粤菜师傅的巧手下被烹煮出新意。