The formation of each kind of cuisine has gone through a long time, which is closely related to its long history, geographical location, climatic conditions, resources and specialties, and eating habits. It is estimated that the most impressive thing is Sichuan cuisine, which is full of color and flavor, mainly spicy and fragrant. But Sichuan food doesn't seem to be the best match with this hot summer day.
Today I will introduce Cantonese cuisine to you. Some people compare Cantonese cuisine to a romantic and elegant son. Cantonese cuisine, that is, Cantonese cuisine, is one of the four traditional cuisines and eight traditional cuisines in China. Cantonese cuisine is composed of three local flavors: Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, and the cuisines in these three places are also different.
Due to geography and weather, Guangzhou cuisine is mainly fresh and tender. In addition, he combines the characteristics of Shunde, Nanhai, Dongguan, Xiangshan and other local flavors, gathers the strengths of a hundred schools, forms his own family, and then carries it forward. Guangzhou cuisine is oily but not greasy, rich in materials, clear but not light. Pay attention to the momentum of the dishes. The most famous Cantonese cuisine is boiled chicken, roasted goose and barbecued pork with honey.
Chaozhou cuisine, located in Chaozhou area, has its own school. Good at cooking seafood and various soups, beets. Chaozhou cuisine pays more attention to knife work and appearance, and its taste is light. Dongjiang cuisine is mainly meat and aquatic casserole, with heavy oil and salty taste, and has its own unique flavor. Dongjiang cuisine mainly includes Dongjiang brine chicken, Dongjiang fermented bean curd and braised pork with plum.
Due to geographical location, environmental factors, economic conditions, culture, customs and traditions and other reasons. Cantonese cuisine is exquisite in material selection, diverse in materials and changeable in cooking skills. Cantonese cuisine has always had its own ideas and creativity, but until now Cantonese people have been familiar with different ingredients and different cooking techniques, and they are also familiar with all kinds of cooking.
Guangdong is a convergent city. In ancient times, with the migration and development of people, maritime trade led to the entry of westerners. Therefore, in the process of continuous development and integration, Guangdong has not only inherited the tradition of China's traditional food culture and habits, but also absorbed various foreign cooking methods. Combining the tastes and eating habits of local people and the public, it has formed a very distinctive local food culture. Therefore, Cantonese cuisine has become a very representative school of food culture.
Cantonese cuisine is mainly light and pursues the original flavor of food. In addition, there are many materials used in Cantonese cuisine, such as birds and animals, delicacies, fish, crabs and seafood. Because of Guangdong's special geographical position. Therefore, people in remote areas in ancient times could only eat wild game to survive. Give people the wrong impression that Guangzhou people eat everything.
Guangzhou is a region that pays more attention to the collocation of medicated diet, which is the same food that every family in Guangzhou will cook. Food and health care interact, and they complement each other to form the best collocation.
Another representative of Guangzhou is morning tea. The so-called "food in Guangzhou, taste in Xiguan" tea occupies a very important position in Guangzhou. Guangdong's morning tea is mainly exquisite and diverse. Tea is divided into dry and wet, which is people's favorite breakfast.
Cantonese cuisine is the representative cuisine of China abroad. Because the opening time was earlier, Cantonese cuisine flowed overseas earlier, and the practice of Cantonese cuisine was more complicated, precise and exquisite. Cantonese cuisine is a kind of culture, a kind of folk custom, a kind of tradition and a spirit of continuous inheritance.