Yue Cai is Cantonese cuisine.

Yue Cai, or Cantonese Cuisine, is one of the four major and eight major Chinese cuisines. In a narrow sense, Cantonese cuisine refers to Guangfu cuisine (i.e., Canton cuisine), and in a broader sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originated from the Central Plains and inherited the Central Plains style of eating advocated by Confucius, "food is not too refined, and chopping is not too fine", therefore, the practice of Cantonese cuisine is more complex and delicate, such as the boiled rice and roasted suckling pig in Cantonese cuisine originated from the "eight treasures" cuisine in the Zhou Dynasty, and the roasted goose originated from a famous dish of the Song Dynasty, roast duck. Roast duck.

Guangzhou cuisine covers the Pearl River Delta and Shaoguan, etc. Guangfu cuisine is the representative of Cantonese cuisine, which has been known as "Food in Guangzhou, Kitchen out of Fengcheng (Shunde)" and "Food in Guangzhou, taste in Xiguan" since ancient times. Chaozhou cuisine originated in the Chaoshan region of Guangdong, Chaozhou cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine, there is also the saying that "food in Guangzhou, taste in Chaozhou".

Recipe Characteristics

The most important characteristic of Cantonese cuisine is that it is rich in ingredients. It has a wide range of delicacies from the sea and mountains, as well as Chinese and foreign foods, and can be regarded as one of the best in the country. Cantonese cuisine has a wide range of raw materials to choose from, and naturally, it is also delicate. Cantonese cuisine emphasizes the seasonality of raw materials, "from time to time do not eat". Eat fish, there are "spring bream autumn carp summer three plow (anchovy) long winter perch"; eat shrimp, "Qingming shrimp, the most fertile"; eat vegetables to pick "seasonal vegetables", refers to the seasonal vegetables, such as cabbage for the "The north wind up vegetable heart sweetest".

The rich and fine selection of materials and light flavor is an important reason for the popularity of Cantonese cuisine. The flavor of Cantonese cuisine is "clear, fresh, tender, smooth, crisp, fragrant", the pursuit of raw materials, the original flavor, fresh taste, Cantonese cuisine, a wide range of condiments, all over the sour, sweet, bitter, spicy, salty, fresh. However, only a small amount of ginger, onion and garlic are used as "ingredients", and chili peppers and other spicy ingredients are rarely used, and they are not too salty or sweet.

Refer to Baidu Encyclopedia-Cantonese Cuisine