Cantonese cuisine has a power of flavor

No taboos on seasoning

Since ancient times, people have been exploring flavors without rest,? The evolution of sweet, sour, bitter, spicy and salty? s evolution is actually the evolution of the history of food. To this day, Cantonese people are still tirelessly exploring this mishmash of flavors. The Five Flavors The charm of the food is given by the people of Guangdong.

The pigeon in marinade is no more than ordinary, but in recent years it has become a popular dish to cater to the needs of those with a taste for spicy food. The company's main goal is to provide the best possible service to its customers. The spicy pigeon developed to meet the trend of recent years, or adding Japanese sake to the brine to make the brine pigeon with the aroma of wine, undoubtedly the pigeon is a traditional product more innovative; steamed fish is a major representative of Cantonese cuisine, pay attention to the grasp of the fire, and on the basis of the cooking, sprinkle a handful of fresh peppercorns from the Southwest, which brings a pungent aroma to make this traditional Cantonese cuisine is both familiar and quite a sense of freshness; as well as in the traditional chicken pot, a handful of cumin, in seafood, a handful of cumin, and a handful of cumin, a handful of cumin, and in the traditional chicken pot, a handful of cumin, and in seafood. A handful of cumin in the traditional chicken pot, in seafood cooking to add in Hunan chopped pepper on the basis of improved yellow pepper sauce, not to mention the use of Southeast Asian lemongrass, curry, dark soy sauce and other seasonings, spices, used in the production of Cantonese cuisine.

It is precisely this style of Guangdong people to accept all rivers, seasoning on the hundred no taboos, so that the Cantonese cuisine has always maintained a strong vitality, but also because of the Cantonese cuisine in the emphasis on fresh cooking on the basis of the use of the living around the country? It is also because Cantonese cuisine emphasizes fresh cooking and uses the flavors from all over the country. It is also because Cantonese cuisine emphasizes fresh cooking and uses flavors from all over the country, and dares to use flavors from around the world. It is also because Cantonese cuisine emphasizes fresh cooking and uses flavors from all over the country and all over the world.

Chinese cuisine has a rich variety of flavors, which makes it a leader in the development of major cuisines.

The Chinese pay great attention to the color, aroma, taste and shape of food, and taste is considered the soul of Chinese cuisine. The Chinese use many seasonings to give their food a richer flavor experience. The flavors of Chinese food are traditionally divided into five categories: sour, sweet, bitter, spicy and salty. In turn, these five flavors require a certain interaction with each other, which is often referred to as ? the harmonization of the five flavors? According to Traditional Chinese Medicine (TCM), the harmonization of the five flavors not only enhances the enjoyment of taste, but also has the effect of achieving a balance that promotes health, treats disease and aids in recovery. Across China's vast landmass, the difference between the flavor of one local dish and another is usually due to the difference in one or two of the five dominant flavors. And flavor preferences can reflect local geography, climate, agriculture, culture and history.

It is generally accepted in modern gastronomy that ? Sour? represents the flavors of dishes from southwestern ethnic minorities and the Shanxi region, while ? Sweet? represents the preference of people in East China, and ? Bitter? is the dominant flavor in national medicinal cuisine, and? Spicy is represented by two regions in central China, especially Sichuan and Hunan, and? Salty is the dominant flavor of people in the coastal and northern regions. So some folklore experts believe that? Sweet, sour, bitter, spicy and salty? is a microcosm of Chinese folklore, the Central Plains culture, coastal culture, mountain and river culture, court culture can be from this? Five flavors The five flavors can be embodied in these five flavors. Even said, these with the local flavor? Flavor? They have been branded on those regional maps with exclusive attributes that cannot be copied or transplanted.

However, it is true that local customs are difficult to transplant, but it is not necessarily true that the grafting of flavors is difficult to succeed. In the vast expanse of China, the southern tip of Guangdong may be one of the successful cases. Guangdong's Cantonese cuisine has always had a characteristic: although she is good? Salty? but also honors the savory. Light? Respect for freshness. Fresh? And it is this characteristic that makes Cantonese cuisine so special and forgiving. It is this characteristic that makes Cantonese cuisine particularly tolerant.

Since decades ago to the present, Cantonese people have begun to bring the country? flavors? and have easily incorporated them into their Cantonese cuisine, taking advantage of the flavors of many others. Today, much of what we see in Cantonese cuisine is a combination of the best of the nation's flavors. Flavors? and even foreign specialties. These are the best flavors of Cantonese cuisine. These are the unique flavors of Cantonese cuisine. These are the unique flavors of Cantonese cuisine. power.

Philippine Sour

-From Worcestershire Bamboo Beef Balls to Fish in Sour Soup

If Worcestershire Sauce was a seasoning that Cantonese people were ahead of their time in recruiting from foreign countries, today's Cantonese cooks are moving toward? Sour? The southwestern part of the country has been picking up the flavor from the southwestern part of the country. The first step in the process is to get a new flavor of Worcestershire sauce from a foreign country. s line to the Southwest, it seems more logical.

Worcestershire sauce

In Guangdong, especially Guangzhou, eating? Sour? is not a local preference, but that doesn't mean that Guangzhou people don't eat sour or don't have sour dishes. Among them, the famous ? Goulash? is perhaps the best representative. It has even been said that from the recent decades of using new types of? Sour? seasonings, we are also ahead of the curve in terms of their history.

Why do you dare say that? One particular case in point is? Worcestershire sauce.

Worcestershire sauce, also known as British black vinegar or Worcestershire sauce, black and brown in color, sweet, sour and slightly spicy flavor, was first produced in Worcestershire workshop in the U.K., a veritable imported product. in the 19th century, Worcestershire sauce was introduced to Shanghai and Hong Kong by the U.K., and later spread from Hong Kong to Guangdong. And it was the Cantonese who finally made it famous.

Worcestershire Bamboo Beef Balls

Cantonese pastry chef Chen Xun once said, ? Worcestershire Bamboo Beef Balls? In the 1980s, when the rise of the Oriental people on the use of Western food seasoning Worcestershire sauce and the culture of consumption, to this day, this snack is still in the culinary world has a huge influence. And all of this comes from the Cantonese chef's ? dare to do?

Sour Fish in Soup

If Worcestershire sauce was a seasoning that Cantonese people were ahead of their time in recruiting from foreign countries, today's Cantonese chefs have made a big push toward? The first time I've ever seen it, it's been a long time since I've seen it. The Southwest region of the country is the most important region in the world. The first step in the process is to get a new flavor of Worcestershire sauce from foreign countries. s line of work is more logical.

It is well known that the Southwest is best known for its? The most important thing is that you can't get rid of it. to be counted in Guizhou's? Sour soup? At present, the Guizhou sour soup to make famous, when the Bing Sheng Group's? Little Bing Sheng? The specialty of the Bing Sheng Group is Fish in Sour Soup The "Fatty Beef with Bean Curd in Sour Soup" program is a great way to make Guizhou's sour soup famous. and the Dasheng Duck. Dasung Duck? and? Sour noodle in soup? etc.

According to its chef, they make their own sour soup based on the flavor of Guizhou's? Little Bing Sheng? s original intention is also very simple, which is ? Who is? Sour? boss, they will learn from who? And this thinking, in fact, in the White Swan Hotel is also reflected. It is said that many years ago, Guizhou culinary master Sun Jun Ge came to the White Swan Hotel after exchanges, the hotel's chefs were the first to collect the secret method of Guizhou sour soup, and in the future for their own use.

The two Cantonese on ? sour soup? use of small examples, in fact, has been a good reflection of the Guangzhou people on the ? flavor. spirit: as long as it is good? The flavor of the food is not a problem, but it's a good idea to use it. , all can be used for me.

Polishing sweetness

---from fried red beets to Western European fructose

Their efforts are not just about adding or subtracting sweet flavors over and over again, but also about exploring new sweet flavors for true sublimity. This spirit alone shows that the people of Guangzhou are so desperate for food.

Sucrose

When it comes to? Sweet? This is the most heartwarming and blissful flavor in the world because of the sweetness of the sugar, which is the most important thing in the world. Sweetness is the most important flavor in the world, and it makes people happy. represents calories, represents nutrition, the pursuit of it is the primitive instinct of human beings. In the inherent flavoring of human beings, sweetness comes from the vast majority of the ? Sugar? and the types of sugar are actually few and far between, so in fact, the wonderfulness of sugar is easy to capture, but the hardest to sublimate.

The purple beet

Guangdong, as a major producer of sugar in China (Zhanjiang), has itself used sugar in its dietary customs. Until more than twenty years ago, Guangzhou has a variety of large and small northeastern cuisine, more than ten years ago and some Jiangsu and Zhejiang cuisine after the restaurant, some Cantonese chefs see the ? Sweet? There was another possibility: beets. At this time, Guangzhou people's use of sugar has a new way out.

Cold beetroot

Around 2015, Guangzhou began to see the rise of the ? beet trend? , not only were large quantities of beets from the northeast and Yunnan listed in the market, but also many restaurants began to use ? red beets? beet? to make dishes. Earlier in the Pearl River New City's? Lakeview Golden Court There is also a dish called "Stir-fried Beetroot". Stir-fried red beet? The dish, said Mr. Li, its production consultant, after observing the market dynamics, they are determined to use this new-style ingredients to create explosive dishes, this practice at the time, in the non-beet-producing areas of the region is also a bold attempt. That is to say, in the non-beet dominated areas, there are almost few examples of beet into the dish, and the bold Guangzhou people, dare so to try.

Southeast Asian coconut sugar

After that, Guangzhou people not only used beets, but also by virtue of this thinking, a large number of various kinds of use of local? Sweet? ingredients.

Some people use coconut sugar from Southeast Asia, handmade yellow sugar from Yunnan, and I've even heard of some? restaurants have used costly Western European fructose. While there are success stories and failures among them, none of them are tapping into the "sweetness" of the restaurant's flavor. Sweetness They've all struggled to find the sweetness. It's important to realize that their efforts are not just about adding or subtracting sweet flavors over and over again, but rather about developing new ones in order to truly elevate them. This spirit alone shows that the people of Guangzhou have no qualms about food.

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Bitter? s a rare experience in both life and cuisine, and Cantonese cuisine is notorious for? Bitter? The pursuit of Cantonese cuisine has never stopped.

◎Old fire soup

The bitter flavor in the food should be reflected in the vast majority of? The most important thing is that you can't be a good cook and you don't need to be a good cook. In all of China is part of the food customs, and even a famous food program has said that the Chinese diet is actually? The Chinese people's diet is actually the same source of medicine and food. So everywhere has its own local flavor. Bitter flavor cuisine.

In Guangdong, the greatest expression of this food custom would be the ? old-flame soup? , which can incorporate herbs from almost every part of the country (such as ginseng from the northeast and Sichuan peppercorns from the southwest) and even from abroad (American ginseng and saffron). But apart from? Lao Huo Tang? Cantonese food has a bitter flavor, but there is another kind of food that is not as bitter as it sounds. It has a bitter flavor. It is the Cantonese dish called "brine". The first thing you need to do is to get your hands on some of the most popular food in the world.

◎Brined flavor

Some people say that if you have to decipher the meaning of the word "brine? brine? s elements, then its kernel is? herbs? and? Seasoning? and these two core recipes, both of which are based on? Bitter The two core formulas are based on bitter flavors, and different ratios can create a wide variety of flavors. Therefore, the pursuit of brine producers, will be in the ingredients up and down hard work.

Guangzhou Chiu Chow connoisseur Yang Jiahua said, the more pursuit of the connoisseur, the more stringent requirements of the brine materials, such as cinnamon, fennel, fruits and other materials, some connoisseurs have been not limited to local or even domestic products, but from the world's best materials, and even use some of Europe's precious spices, such as nutmeg, cardamom, and so on, and even some of the more alternative will be used, such as dill, sweet pepper, etc. and sweet peppers. And many of these spices, even a pinch has been more expensive than a basket of traditional brine spices, but they are willing to use.

Polishing hot

---from boiled fish with fresh peppers to stir-fried chili peppers

Guangzhou chefs have a really strong ability to borrow and think broadly, and they can live to use ingredients that even we connoisseurs don't yet know about and haven't used in our dishes.

Spicy seasonings

Why is Cantonese cuisine the? Chinese flavor?

When it comes to? Spicy? , perhaps many people do not realize that before the 15th century, the Orient had only spicy peppercorns, while the West had only pungent peppers, and chili peppers were exported to the world from South America only more than 600 years ago. And in the Chinese land, the first place to contact chili pepper, surprisingly, is the late Ming and early Qing Dynasty Guangdong, which is now jokingly called the country's least spicy place.

But the people of Guangzhou have a kind of hegemony when it comes to food and drink, which is ? You think I can't eat it, but I actually not only can, I'm the best one at it.

In fact, now Guangzhou people? eat spicy food? s ability is still very questionable, but we? make spicy food? s ability has never been in doubt. Since the early 1990s, Guangzhou settled in the first batch of Hunan restaurants, to the end of the 1990s, Hunan and Sichuan restaurants blossomed everywhere, and then today, Hunan, Sichuan, Gui and Southeast Asia all kinds of? Spicy? Restaurants are numerous, Guangzhou people on the? Spicy? The flavor has been a very deep, very wide degree of acceptance. And follow this trend, many Cantonese restaurants also learn from it, with the advantage of the ingredients to interpret another kind of? Spicy? flavor.

◎Fresh pepper boiled fish

A case in point is that Fu Bo, a Sichuan connoisseur in Guangzhou, once brought a new style of Sichuan cuisine to the city five years ago. Boiled fish with fresh peppers? (also known as "second-generation boiled fish"). second-generation boiled fish?) Since then, Guangzhou's Cantonese cuisine has become a favorite. Since then, Cantonese restaurants in Guangzhou have begun to serve this new dish, which is also known as "second-generation boiled fish". Steamed Fish with Fresh Pepper (also known as the second generation of boiled fish). Later on, the dish ? Steamed Fish with Garcinia Cambogia Steamed Fish with Finger Pepper and so on have also been introduced.

This? evolution? speed, even many Sichuan and Hunan cuisine bosses are greatly exclaimed. Li Bin, owner of Hunan cuisine, said that Cantonese chefs are really very capable of borrowing and thinking broadly, and that they can make use of materials (especially chili peppers and peppercorns) that even our connoisseurs don't know and haven't used to make dishes.

◎Stir-fried Hangzhou peppers

Li Bin also said he once heard of a Guangzhou man who already knew how to ? stir-fry chili peppers? This is a dish that even the top Hunan restaurants in Guangzhou have never dared to try because of the very strict selection of ingredients and the very high price.

It is true that Guangzhou's ? Yuquan Mountain Resort? There is really such a dish? Stir-fried chili peppers? The chili peppers are made of top quality Hangzhou peppers (nearly 30 yuan per 500 grams). (nearly 30 yuan per 500 grams).

Polish sauce

---from Persian blue salt baked chicken to black BBQ pork

Sometimes a good bottle of soy sauce costs even more than the rest of the ingredients in a dish, but those who seek out Cantonese chefs never skimp on this finishing touch.

◎Fish sauce

Salt as ? salty? ultimate source of flavor, its largest stash comes from the ocean, so coastal dwellers have the most to say.

The Guangdong people's greatest contribution to this attainment is the ? Cantonese-style soy sauce? and? Fish sauce? The former influenced the whole of southern China, while the latter contributed to the cuisine of Southeast Asia.

Salt-baked chicken

But if you think the Cantonese are complacent about this, you'd be wrong. Salty? The Cantonese have never stopped running on the road of flavor.

Rock salt, well salt and lake salt from the inland, Cantonese people have not been used. Rose salt? Salad made of rose salt,? Persian blue salt? salt-baked chicken, and? Black Volcanic Salt veal steak, etc., have been the signature dishes of some restaurants.

Soy sauce

However, more than these, it is the sea of sauces that Cantonese chefs use that is truly preferable. For Cantonese chefs, the merits of soy sauce can almost determine the life or death of most dishes, and many people, even ordinary neighborhood customers, can taste the soy sauce at first taste? The food is good, and many people, even ordinary neighborhood customers, can tell by tasting the soy sauce. The power of soy sauce. Therefore, in recent years, not only the pursuit of many restaurants top soy sauce, homemade soy sauce, and so on, and will even be ordered from the domestic top soy sauce workshop sources. Sometimes, a bottle of good soy sauce is even higher than the cost of other ingredients in a dish, but those who have the pursuit of Cantonese cuisine chefs, never skimp on the finishing touch.

According to a food wholesaler in Guangzhou, Gansu Jialing soy sauce, Guangxi Wushi soy sauce, Yunnan Guangnan soy sauce, Jiangxi Zishan soy sauce, these famous varieties of soy sauce, every day at least more than 20 Cantonese restaurants in use, including many well-known large-scale catering establishments, and some restaurants are in order to a particular dish and specializing in the purchase of these top foreign soy sauce.

◎ Bing Sheng's black BBQ pork

To ordering soy sauce for dishes like ? Bing Sheng? s? Black BBQ pork? is a good example.

It is said that the? Black BBQ pork? After much debugging, it was finally decided to use a savory-sweet Malaysian dark soy sauce, thus creating this classic hit.