Characteristics of Cantonese cuisine

Quality and taste

Cantonese cuisine is precise and fine in dosage, skillful in ingredients, beautiful and gorgeous in decoration, and good at imitating and innovating, with a wide variety. In 1965, the "Guangzhou Famous Cuisine Beauty Exhibition" introduced 5,457 kinds.

Guangdong cuisine pays attention to quality and taste, and its taste is relatively light, striving to be clear, fresh and light, and seeking beauty. Moreover, it changes with the change of seasons, with light in summer and autumn, rich in winter and spring, and pursuing color, fragrance, taste and shape.

geographical advantages

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. Since the Qin and Han Dynasties, the Han people in the Central Plains have been moving southward into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains diet style of "never tired of cooking in detail and never tired of eating in essence".

Guangdong cuisine has a wide range of materials, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not miscellaneous. The seasoning is to bring out the original flavor of the main ingredients, and both of them are based on freshness.

color, fragrance, taste and style are emphasized, and taste is the main body. Animal dishes: crispy roast suckling pig, grandfather chicken, beef brisket in clear soup and more than 111 kinds. Seafood and seafood have always been the basic raw materials for Cantonese cuisine to survive.

Features of recipes

The biggest feature of Cantonese cuisine is its wide variety of materials and skillful ingredients. Animals and birds, delicacies, Chinese and foreign food, everything, can be described as the highest in the country. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials and "does not eat from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a good blessing at this time"; Eat shrimp, "Qingming shrimp, the most fat"; When eating vegetables, we should choose "seasonal vegetables", which means vegetables that are in season, such as "the north wind is the sweetest". Besides choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.

I'm afraid the rich and fine selection of materials and light taste are the important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant", and pursues the original taste and fresh flavor of raw materials. There are many kinds of Guangdong cuisine seasoning, which are sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor is not only in line with Guangdong's climate characteristics, but also meets the requirements of modern nutrition. It is a scientific food culture.

The boiled chicken, which Guangzhou people like to eat, is soaked in boiling water to keep its original flavor, and only ingredients such as ginger and salt are added when eating. Qingping chicken is the best among white-cut chickens, and is called "the first chicken in Guangzhou". It is only soaked in white brine without any ingredients, but the skin is smooth, the meat is white and fragrant, and the bones are full of flavor.

The real heroes behind such delicious Cantonese cuisine are a large number of famous chefs with superb skills. Kang Hui, a famous Beijing Hotel teacher, was awarded the title of "Chef" by the French Chef Association in the early 1981s, which is the first time in the history of China cuisine. Yang Guanyi, a famous Hong Kong chef whose ancestral home is in Guangdong, is a superb cook and is famous in the world with the reputation of "A Yi Abalone is the best in the world". Guangdong has a strong technical force in cooking, and famous teachers and chefs come forth in large numbers. With their superb cooking skills, they have made Cantonese cuisine shine brilliantly, and at the same time, they have trained a large number of cooking descendants.

cooking methods

there are as many as 21 kinds of cooking methods, especially steaming, frying, baking, stewing, frying, stewing, and buckling. They pay attention to the heat, especially "frying" and frying and eating now. The dishes they make pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and refreshing, and it changes with different seasons. Summer and autumn strive to be light, while winter and spring focus on richness, and there are five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). The selection of materials is wide and strange, and there are many kinds of patterns. Birds and animals, fish, shrimps and crabs can almost all be served. Flavor pays attention to quality and taste, taste is relatively light, and strives to seek freshness in the clear and beauty in the light.

Introduction of Cantonese cuisine

Cantonese cuisine consists of three local flavors: Chaozhou cuisine (also known as Chaoshan cuisine), Guangzhou cuisine (known as Shunde cuisine) and Dongjiang cuisine (now known as Hakka cuisine), each with its own characteristics. Cantonese cuisine is as famous as French cuisine all over the world. Because the number of overseas Chinese in Guangdong accounts for 61% of the country, most Chinese restaurants in the world are mainly Cantonese cuisine.

Guangzhou cuisine is well known by people because of its special geographical advantages. Because it is located in the center of the South China, trading in ancient times, and the reform and opening up at present, Guangzhou cuisine, which is the first in fashion, is outstanding in learning from others, flying in the sky and swimming in the water, with delicious chopsticks and knives. Cantonese cuisine in a narrow sense generally refers to Guangzhou cuisine. Cantonese cuisine, especially Chaozhou cuisine, is strict in material selection and fine in workmanship. The so-called "one dish is blindly dish, one feature is blindly", which is delicious in quality and health care, and enjoys a good reputation at home and abroad. In the comparison of similar restaurant cuisines, Chaozhou cuisine is at the top of all cuisines in China in terms of workmanship and price, so it is called the highest-end cuisine in China. Dongjiang cuisine is good at seafood and Shan Ye local dishes.

The dishes listed below belong to Cantonese cuisine in a narrow sense (namely, Cantonese cuisine):

Classic Cantonese cuisine includes: boiled chicken, roast goose, roast suckling pig, braised pork with plum, barbecued pork, old fire soup, salted chicken, boiled shrimp, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed ribs with soy sauce and fish head.

The famous brands of Guangzhou cuisine include Lianxianglou, Taotaoju, Guangzhou Restaurant, Xinghualou and Liyuan Restaurant.

classic dishes of Guangdong cuisine

Guangzhou cuisine

Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right. Also compatible with many western food practices, pay attention to the momentum and grade of food.

The famous Guangzhou dishes are: boiled chicken, roasted goose, roasted suckling pig, braised pigeon, barbecued pork with honey sauce, lobster baked in soup, steamed sea bass, Ayi abalone, Liaoshen braised with abalone sauce, boiled shrimp, bird's nest with coconut juice, fried beef river, laohuo soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck and black beans.

boiled princess chicken

Features: famous Cantonese cuisine. With the princess chicken as the raw material, the meat is delicious, and the production method is special. It can be eaten with dipping sauce.

Guangzhou Wenchang Chicken

Features: The famous Guangzhou cuisine is based on Hainan Wenchang Chicken, with ham, chicken liver and suburban vegetables, which are cooked, steamed and fried. This dish is beautiful in shape and bright in sauce.

oyster chicken feet

features: famous Guangzhou cuisine. Guangdong people are addicted to chicken feet and eat them in many ways. However, the cooking method of this dish is elaborate, and it is cooked first, then fried and then stewed, and the dish is golden in color.

fried chicken

characteristics: golden color, crisp outside and tender inside, dry and fragrant, fresh and salty.

Assorted wax gourd hat

Features: beautiful shape, bright color, refreshing taste and rich nutrition.

cool breeze

features: unique, clear and pleasing to the eye.

The eagle spreads its wings

Features: realistic shape, both edibility and appreciation.

cooking taiji shrimp

features: beautiful shape, fresh and tender.

Baihua fish maw

Features: the maw cartilage is white, the taste is light and tender, the dish is elegant, and the banquet is beautiful and generous.

Cantonese-style stuffed duck

Features: it is served in a long fish dish, with beautiful and elegant shape, golden color and pleasing eyes, and crispy skin and fragrant meat.

Crabapple mushroom

Features: refined color, fresh and tender fragrance, rich nutrition, suitable for all seasons.

stewed duck with melon and barley

Features: the duck is soft and the soup is delicious.

Steamed Meat Pie with Salted Eggs

Features: Duck eggs have been salted for a long time and have a special salty flavor. They are mixed with minced pork and steamed into meat pies, which are common dishes in families all over Guangdong.

pond lotus

characteristics: it looks like a lotus. Refreshing and delicious, the food is not greasy.

Chaozhou cuisine

Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, forming its own school. He is good at cooking seafood, and soups, vegetarian dishes and beets are the most distinctive. Fine knife work and pure taste.

The famous Chaozhou dishes are: Chaozhou bittern platter, bittern pork hand, stewed goose liver, oyster sauce, hibiscus shrimp, beef with sand tea, Chaozhou beef balls, crystal buns, glutinous rice stuffed in pig intestines, chicken with soy sauce, national food, assorted black ginseng, fried crab with onion and ginger, dried fried shrimp and jujube, etc.

bergamot ribs

features: it looks like bergamot, fragrant outside and tender inside, delicious.

Smooth sailing

Features: the crab is fresh, fruity and clear.

peony fried snake breast

features: crab roe is known as "peony", shrimp glue as "hundred flowers", fresh, smooth and delicious

national food

At the end of the Southern Song Dynasty, the last little emperor Min fled to Chaoshan area, leaving Chaoshan people with such things as tailless snails, Song tea, pearl porridge, four-legged fish in Phoenix Tianchi and so on. Legend has it that Shaodi fled to a barren mountain and broken temple in the suburbs of Chaozhou one evening, followed by pursuers and a sunset before, and he was hungry. I think it must be tears. However, food is the most important thing for the people, and there is nothing in their bellies, and this dragon species is no exception. However, in the past, precious food and jade were like sunset before my eyes, leaving only sad memories. The old monk was embarrassed to wait on the driver, and it was difficult to cook royal meals in the pure land of Brahma, so he came to the rescue. He quickly grabbed a pinch of sweet potato leaves from the garden behind the temple, boiled them in boiling water, sprinkled some salt, and served them for rescue. Unexpectedly, the young emperor stopped eating and was full of praise. When asked why this dish was made, the monk was clever and casually replied "national protection dish". After listening to it, the monarch and the minister praised it and everyone was happy.

Chaozhou brine platter

The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-chosen and well-made. As for sauces and sauces, it is fresh and delicious, clear but not light, fresh but not fishy, depressed but not greasy. Although the brine platter mentioned this time is not seafood, it also enjoys a high reputation at Chaozhou table.

Compared with other Chinese cuisines, Chaozhou cuisine is one of the most popular dishes. It is unique in that it can continuously absorb the characteristics of other cuisines without losing the parallel nature of "color, flavor and shape"; Its connotation is like Chaozhou women-dignified and generous, not grandstanding.

Pot-stewed assorted dishes are usually the first course of Chaozhou cuisine banquets. As the saying goes, "preconceived" is an important criterion for diners to judge the level of Chaozhou cuisine in restaurants. A high-level Chaozhou cuisine restaurant will definitely do a good job of braised dishes.

Yuanyang Cream Crab

This dish is very delicious and beautiful in shape. One is bright red and the other is fine blue. It is a pair, so it is named "Yuanyang Cream Crab" and is a delicacy on the table.

crab balls with clear soup

Seafood meatballs are the specialty of Chaozhou cuisine, which can be changed into shrimp balls, cuttlefish balls and snail balls.

Lobster with lettuce

Lobster, with thick body, hard and spiny nails and delicious meat. Splendid lobsters produced in the East China Sea are large, each weighing several kilograms, which is even more valuable. In this product, lobster is cooked, sliced and put on a plate, and mixed with lettuce to form a shrimp-shaped pattern.

hibiscus shrimp

Chaozhou produces two kinds of shrimp: river shrimp and sea shrimp. In this regard, it is recorded in Chaozhou Fuzhi of Ming and Qing Dynasties: "Fishermen catch river shrimps with their feet ... Ceng Zhi's meat eaters, with the soup of boiled shrimps and all kinds of products, everything is fresh, and bamboo shoots soup is better for the group of vegetables."

Chaozhou beef balls

As a famous snack in Chaozhou, beef balls have a history of nearly 111 years. Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender in meat and tender in taste. Beef tendon balls add some tender tendons to beef balls, which makes them a little chewy.

Baked Oyster

"Baked Oyster in Xitianxiang" is one of the famous snacks in Chaozhou. Oysters are good for eyesight, smooth and delicious, and they can warm the stomach. People prefer to eat them in cold weather.

stewed shark's fin in red

Features: the needle is soft and smooth, and the flavor is rich.

Puning dried beancurd

Puning first made dried beancurd from Guangnan Village, Liaoyuan Town, and learned to make dried beancurd as early as the early Ming Dynasty. At the end of the Yuan Dynasty, after Chen Youliang was defeated by Zhu Yuanzhang, his strategist He Yeyun (known as the mother louse fairy) went to Puning. In addition to building houses, building gates and repairing graves for candidates, he also has a set of skills in making dried beans. At that time, the second grandmother of Guangnan Village died, and He Yeyun was asked to choose a site to build a tomb. At the same time, he also taught Guangnan people to make dried beancurd.

table tennis box

Jieyang table tennis box has a long history and is famous at home and abroad. Generally oblate. Bare skin is translucent, which is made by soaking glutinous rice, grinding it into pulp, cooking it, and adding a small amount of white sugar to knead it to make the bark soft and thick. White sugar, sesame seed, peanut seed, betel bran and onion bead oil are used as stuffing.

Chaozhou-style rice rolls

It is said that rice rolls originated in Guangzhou and later spread to Chaoshan people. After decades of transformation in chaozhou people, Chaozhou-style rice rolls, which is quite different from rice rolls in Guangzhou, was achieved. Among them, Chaozhou-style rice rolls was represented by rice rolls in quicksand area, and Chaozhou-style rice rolls was widely praised by people at home and abroad, so that it became a famous spot in Chaozhou cuisine.

Casserole porridge

Chaozhou casserole porridge has always been quite famous. chaozhou people not only attaches importance to eating porridge, but also likes to put more water when cooking. It is said that after a hot meal, rice grains are picked up and rice soup is left, which can be used as a drink after meals or for other purposes, continuing the good habit of saving money and stressing nutrition. Chaozhou porridge usually takes about 21 minutes to cook, which can be divided into rice congee and salty porridge. One of the biggest benefits for home is that it is simple and fast to cook.

Puning bean paste bone

is fresh, tender and mellow, with a strong bean paste flavor.

Sweet potato porridge

chaozhou people usually eats it for breakfast. With some pickled vegetables (pickled cabbage) made at home or a dish of black olives, the flavor is endless.

Duck feet are tied

Don't look at the light duck feet. This is a traditional handmade dish made of coarse materials and fine workmanship, and its complicated procedures test the chef's care and patience. Nostalgic roast duck feet are different from those seen in ordinary restaurants in that goose intestines are used instead of rotten skin and barbecued pork is used instead of taro. Soft chicken liver and marinated barbecued pork are put into duck's feet soaked in secret brine, then tied with goose intestines layer by layer, coated with maltose and roasted over medium heat. When it comes out of the oven, it is not only bright in color and fragrant, but also crispy at the entrance. The bittern flavor is especially matched with the barbecued pork flavor. The more you chew it, the more fragrant it is, and the wine is first-class.

marinated sauce Qianceng Peak

In the 1951s, a large number of Chaoshan people lived in Hong Kong. They carried pole on their shoulders and peddled a large number of baskets along the street every day for their livelihood, and then brine-flavored snacks rose. Brine juice is mellow and delicious accumulated bit by bit over the years. The master needs to add fresh materials every day to make it more fragrant. That big barrel of black and shiny marinade is tide.