{"id":44186,"date":"2022-01-28T18:21:17","date_gmt":"2022-01-29T02:21:17","guid":{"rendered":"https:\/\/lapost.us\/?p=44186"},"modified":"2022-01-28T18:21:17","modified_gmt":"2022-01-29T02:21:17","slug":"charm-of-lingnan-top-five-ways-to-enjoy-eggplants-in-guangdong","status":"publish","type":"post","link":"https:\/\/lapost.us\/?p=44186","title":{"rendered":"Charm of Lingnan | Top five ways to enjoy eggplants in Guangdong"},"content":{"rendered":"

2022-Jan-27\u00a0<\/span>\u00a0\u00a0\u00a0 \u00a0 Source:\u00a0newsgd.com<\/a><\/p>\n

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Editor’s note:<\/em><\/strong>\u00a0Lingnan culture is an integral part of splendid Chinese culture. In this series\u00a0of\u00a0reports, GDToday joins hands with the Guangdong Province Federation of Returned Overseas Chinese to provide an insight into the cuisine, folk arts, customs, architecture and other factors that lay a rich foundation for Lingnan culture.<\/em><\/p>\n

Cantonese cuisine, a world-renowned culinary genre, is one of the “Eight Cuisines of China.” It lays emphasis on\u00a0the quality and taste of ingredients,\u00a0and eggplant plays an important role in it. Let’s take a look at eggplant cooking and find out the best way to enjoy eggplant in Guangdong style.<\/p>\n

Stewed eggplants with salted fish\u00a0in claypot (\u54b8\u9c7c\u8304\u5b50\u7172)<\/strong><\/p>\n

Braised eggplant with salted fish in claypot\u00a0is a classic Cantonese dish, which is improved on the basis of salted fish, tofu and diced chicken.\u00a0Chop the salted fish into pieces, fry it in oil, add eggplants\u00a0and seasoner,\u00a0stew it until the dish\u00a0has a good taste. Then the dish\u00a0is completed. If you want to have a better\u00a0flavor, you can also add minced\u00a0meat and sprinkle chopped green onion before eating it.<\/p>\n

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(Photo provided to Newsgd.com)<\/p>\n

Stuffed eggplant\u00a0(\u917f\u8304\u76d2)<\/strong><\/p>\n

The stuffed eggplant, a\u00a0famous Hakka dish, is a perfect match between eggplant and meat, which is very delicious.\u00a0Cut the eggplant into a hollow cylinder, fill\u00a0the\u00a0hole with\u00a0meat, and then\u00a0fry it. When the eggplant becomes soft and the meat is fully cooked, brew the eggplant\u00a0and thicken the broth with mixture of cornstarch and water. In this way, the stuffed eggplant is ready. It\u00a0is full of the smell of meat and oil, and it tastes\u00a0very good. Eggplant\u00a0in this dish\u00a0becomes\u00a0the\u00a0protagonist, making meat play a supporting role.<\/p>\n

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(Photo provided to Newsgd.com)<\/p>\n

Roast eggplant with minced garlic\u00a0(\u849c\u84c9\u70e4\u8304\u5b50)<\/strong><\/p>\n

Roast eggplant with minced garlic is common on\u00a0teenagers’\u00a0barbecue menu.\u00a0You need\u00a0to cut an eggplant from the middle and put it on tin foil. Cover it with minced garlic, put it on charcoal fire and\u00a0roast it slowly. In some restaurants, the roast eggplant is made into another upgraded version of delicacy by chefs. First, stuff\u00a0minced\u00a0meat into eggplant, fry it, then pour \u00a0prepared sweet Thai sauce over it, and finally wrap\u00a0it\u00a0with tin foil on a hot iron plate.\u00a0Roast eggplant usually\u00a0has a sweet, sour and soft\u00a0taste, which is a favorite dish for\u00a0the elderly and children.<\/p>\n

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(Photo provided to Newsgd.com)<\/p>\n

Steamed eggplant (\u6e05\u84b8\u8304\u5b50)<\/strong><\/p>\n

Some gastronomes\u00a0consider\u00a0the best way to cook\u00a0eggplant is to steam\u00a0it, so that the eggplant\u00a0won’t lose its original flavor. Steam fresh eggplants, tear them\u00a0into thin strips, add minced garlic, sprinkle with boiling oil, chopped green onion,\u00a0fried\u00a0white sesame, a little sesame oil and soy sauce\u00a0in proper order, then mix them well, and you can have a good\u00a0appetizer.<\/p>\n

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(Photo provided to Newsgd.com)<\/p>\n

Iced eggplant\u00a0(\u51b0\u9547\u8304\u5b50)<\/strong><\/p>\n

The practice of iced eggplant has appeared in new Cantonese cuisine.\u00a0There are two different ways to make iced eggplant. The first is to simply dip the frozen eggplant in the\u00a0mustard and soy sauce. The other method is called “picking up\u00a0(\u635e\u8d77)”. It puts the steamed eggplant on the plate with shredded onion, shredded carrot, coriander, sour pepper, sour Chinese bulbous onion, crushed peanut, and sesame\u00a0together. Diners\u00a0therefore need to\u00a0pick up the eggplant and add seasonings\u00a0by themselves. In Cantonese, the pronunciation of “pick up” sounds like “LouHei”,\u00a0which means\u00a0“being\u00a0successful everywhere”. This dish is flavorful and also has a good meaning.<\/p>\n

Eggplant is not only a common ingredient in Chinese cuisine\u00a0but it has become a component of a variety of delicacies in the hands of skilled chefs. Although it is ordinary, it is still the taste of home in many people’s hearts.<\/p>\n

Author | Xiao Yunxian, Ariel, Tonny (intern) & Editor | Monica, Jerry<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

2022-Jan-27\u00a0\u00a0\u00a0\u00a0 \u00a0 Source:\u00a0newsgd.com Editor’s note:\u00a0Lingnan culture...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,15],"tags":[],"class_list":["post-44186","post","type-post","status-publish","format-standard","hentry","category-china","category-travel"],"_links":{"self":[{"href":"https:\/\/lapost.us\/index.php?rest_route=\/wp\/v2\/posts\/44186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lapost.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lapost.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lapost.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lapost.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44186"}],"version-history":[{"count":1,"href":"https:\/\/lapost.us\/index.php?rest_route=\/wp\/v2\/posts\/44186\/revisions"}],"predecessor-version":[{"id":44187,"href":"https:\/\/lapost.us\/index.php?rest_route=\/wp\/v2\/posts\/44186\/revisions\/44187"}],"wp:attachment":[{"href":"https:\/\/lapost.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lapost.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lapost.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}