Gui Cheng Stir-Fried Dishes

Gui Cheng Stir-Fried Dishes

　　Gui Cheng Stir-Fried Dishes

　　Stir-fried dishes are a specialty of Nanhai, distinct from those in Guangzhou. They emphasize aroma and a dry texture. Instead of using premium ingredients, they combine the characteristics of Shunde cuisine, employing the most common ingredients to achieve the best results.

　　The chefs at Gui Cheng Chenglong Restaurant start with the seasonings, creating many unique and secret sauces of their own to enhance the flavor of the food. This “Beijing Sauce Baked Fish Head” is made with a secret Beijing sauce specially prepared by the chef. The chef explains that Beijing sauce contains oil, which makes it less likely to burn at the bottom, resulting in more robust and flavorful food—perfectly suited to pair with fish heads and mixed mushrooms. The Winter Vegetable Sauce goes well with meats, such as in “Steamed Pork with Plum Strips” and “Steamed Autumn Eggplant with Winter Vegetable Sauce.” Meanwhile, the savory sauce made from tomato ketchup, fermented tofu, and shrimp paste is ideal for summer. It’s great for steaming fish, as it helps remove the fishy smell.