Current location - Recipe Complete Network - Catering franchise - The Development History of Cantonese Cuisine
The Development History of Cantonese Cuisine

Guangdong cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Baoan and other local flavors, and combines the strengths of other provinces such as Beijing, Jiangsu, Huai and Hangzhou, as well as western cuisine.

Cantonese cuisine is the best of a hundred, with a wide range of materials, exotic materials and exquisite ingredients. It is good at imitating and innovating and cooking according to diners' preferences.

The cooking skills are varied and changeable, and the materials are exotic and extensive.

in cooking, it is mainly fried and fried, with stew, frying and roasting. It is clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, with five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh).

seasonal, light in summer and autumn, and rich in winter and spring.

The famous dishes in Cantonese cuisine are: stewed snake with chicken, Long Hudou, roast suckling pig, grandfather chicken, salted chicken, boiled shrimp, boiled chicken and roasted goose.

Guangdong cuisine is the representative cuisine of China abroad.

Cantonese cuisine is complicated, meticulous, time-consuming and labor-intensive, and the per capita consumption is high, which is why there are not as many Cantonese restaurants as Sichuan restaurants in many cities.

Cantonese cuisine is a kind of culture, an atmosphere, an exaggeration, a harmony, a folk custom, a color and a manifestation of health standards.

Cantonese cuisine has a long history.

Like other regions' cuisines and cuisines, it has the same sex as China's food culture.

As early as ancient times, the ancient Yue people in Lingnan had close contacts with Chu in the Central Plains.

With the changes of history and dynasties, many people in the Central Plains fled to the south to escape the war, and the two ethnic groups of Han and Yue gradually merged.

The southward migration of Central Plains culture, the combination of cooking skills, cookers, utensils and rich agricultural and fishery products in Central Plains, is the origin of Cantonese-style diet.

Cantonese cuisine originated in Han Dynasty, which is based on this history.

Zhao Liren, a famous historian, thinks that Cantonese opera and Cantonese cuisine are the quintessence of China, and both of them have indissoluble roots with the Revolution of 1911.

Looking through the recipes from 1912 to 1913, we can find that the dishes in those years were actually very close to the styles of Cantonese cuisine today.

At this point, "Cantonese cuisine" has finally taken shape, and it is constantly bringing forth the old and bringing forth the new.

Guangdong, which is located in the intersection of Chinese and Western cultures, North-South cultures, inland civilizations and marine civilizations, has once again led the trend of the times in the great historical change of the Revolution of 1911, and He Ziyuan's spiritual characteristics of "change, innovate, keep pace with the times and never give up" in the "Yuangong Culture" have been brought into full play in the changes of Guangdong food culture.

The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs.

Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and rich products.

Therefore, Guangdong's diet has always been blessed.

As early as the Western Han Dynasty, Huainanzi Spirit contained the fine and extensive selection of Cantonese cuisine materials, and it is conceivable that Cantonese people used different cooking methods to cook different odors more than a thousand years ago.

Before that, Han Yu, a poet in the Tang Dynasty, was banished to Chaozhou. In his poems, he described dozens of foreign bodies such as horseshoe crabs, snakes, octopus, frogs, octopus and Jiang Yaozhu in chaozhou people, which was very unpleasant.

But by the Southern Song Dynasty, octopus and other seafood had become the top delicacies of many local dishes.

In terms of ingredients and taste, raw food is adopted.

There were not many pigs, cattle, sheep and deer eaten raw in the future, but the habit of eating raw fish fillets, including raw fish porridge, has been preserved to this day.

It is still the case today that the white-cut chicken is only cooked and the thigh bone is bloody.

The characteristics of Cantonese cuisine, such as exquisite knife work, exquisite ingredients, and clear but not light taste, are expressed concretely.

Cantonese cuisine is also good at learning from the strengths of different families, and it is used by me, and I often learn and learn new things.

Squirrel mandarin fish, a famous dish in Jiangsu cuisine, is well-known in the north and south of the country, but it is not allowed to have a Cantonese banquet.

Although Cantonese people like to eat rat meat, the name of rat is not elegant.

Famous chefs in Cantonese cuisine changed the fish into A Man Called Autumn Flower-style fish with skillful knives, named chrysanthemum fish.

With this change, you can eat one piece at a time with chopsticks and knives and forks, which is convenient and hygienic. After the transformation, Jiangsu cuisine has become Cantonese cuisine.

In addition, the cooking methods of Cantonese cuisine, such as soaking, grilling, roasting and Sichuan, are transplanted from the northern cuisine.

The new method of frying and frying is formed by absorbing the similar methods of western dishes and improving them.

However, the transplantation of Cantonese cuisine is not mechanically copied, but combined with Guangdong's extensive raw materials, fresh and tender texture, and people's tastes like fresh and always new, so as to develop it.

For example, the steak of northern dishes is usually cooked until crisp after seasoning the raw materials, and then served with oil in the sauce, which is called clear steak.

However, the grilled Cantonese cuisine is to stew or steam the raw materials until they are greasy, and then push them onto the wide-spread grilled vegetables, which is mostly manifested as grilled with materials.

representative works include grilled duck with eight treasures, grilled meat breast with shredded chicken and so on.

In addition to formal dishes, snacks and snacks in Guangdong are also exquisitely made, and the food customs in various places also have their own uniqueness, such as morning tea in Guangzhou and congou tea in Chaozhou. These food customs have gone beyond the category of "eating" and become the food culture in Guangdong.

Guangdong's food culture is closely related to all parts of the Central Plains.

One of the most important reasons is that there were many mainlanders who set up another dynasty in history.

The officials sent by the dynasties to govern Guangdong and demoted brought the northern food culture, and there were also many chefs who passed on their skills to their local counterparts, or set up their own shops in the shops to directly introduce the food culture of various places to Lingnan people, making it an important part of Cantonese cuisine.

after the Han dynasty, Guangzhou became the transportation hub of the Chinese and western sea routes; Most foreign businessmen gathered in Yangcheng in the Tang Dynasty, and merchant ships came in droves.

at that time, the economy in Guangzhou developed rapidly compared with other inland areas.

After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature.

This is related to the southward migration of the Song Dynasty, when many imperial chefs and government chefs gathered in Guangdong, especially in Yangcheng.

since the Tang dynasty, Guangzhou has become a major import and export trade port in China and a world-famous port.

After the Song and Yuan Dynasties, Guangzhou became a port and port city with concentrated domestic and foreign trade, and its business was booming day by day, which promoted the development of catering service as a commercial industry and provided a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.

Ming and Qing dynasties are the real mature and developing periods of Cantonese cuisine, Cantonese cuisine and Cantonese cuisine.

At this time, Guangzhou has become a big commercial city, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine have really become a system.

The downtown area is spread all over tea houses, hotels, restaurants and snack bars, and each restaurant is competing for beauty. The food is abundant and there are many styles, which the world calls unique, and it is gradually said that "food is in Guangzhou".

Cantonese cuisine has a wide influence.

According to some newspapers, there are nearly 11,111 restaurants in China in the United States. There are 4,111 in Britain; France and the Netherlands each have more than 2,111; There are no fewer than thousands in Japan.

China restaurants in these places are mostly Cantonese-style teahouses and restaurants, and their business is very prosperous.

In Sydney, Australia, under the influence of "Chinatown", drinking tea has become a special term. It is fashionable for anyone who visits Sydney to enjoy the charm of Cantonese-style tea drinking and dining in "Chinatown".

Guangdong cuisine, with its unique light flavor, is well-known at home and abroad for its reputation of "eating in Guangzhou".

"Eating in Guangzhou" can't be separated from drinking tea in Guangdong. In fact, it is a disguised form of eating. Every restaurant, hotel and teahouse has morning, afternoon and evening tea, so drinking tea is linked with talking about business, listening to news and meeting friends.

Tea drinking in Guangdong is inseparable from tea, snacks, porridge, flour, noodles and some side dishes.

kung fu tea is worth mentioning. It has specially-made purple teapot, small white porcelain cup and oolong tea, and it has a large amount of tea. The tea soup is fragrant and bitter, with endless aftertaste.

Guangdong dim sum is one of the three special pastry styles in China. It has a long history, many varieties, colorful, exquisite shape, novel taste and unique features.

Guangdong porridge is characterized by boiled rice and paying attention to seasoning, including slippery chicken porridge, raw fish porridge, rice porridge and boat porridge.

Guangdong powder is Shahe powder, soft and tough.

Guangdong noodles are most famous for "Yifu noodles".

Cantonese cuisine also pursues a "new school".

However, for thousands of years, the selection of materials is wide and varied, and the southern flavor of dishes that pay attention to freshness, freshness, tenderness and smoothness has a profound influence on the change of innovation.

"Never change without it", the traditional delicious thin-skinned shrimp dumplings, dry steamed dumplings, glutinous rice chicken, Ejie powder fruit, preserved plum and autumn taro horn, water chestnut cake, barbecued pork buns, crab roe buns, creamy chicken omelet, and famous snacks such as rice rolls, fried rice noodles, fish roe powder, porridge, pork red soup, Lunjiao cake, radish cake, salty water horn, etc.

This shows that the soil rooted in Guangzhou cuisine is very deep.

Guangdong cuisine has the advantages of "Kyoto flavor", "Gusu flavor" and "Yangzhou speculation", which is well-known both at home and abroad.