Cantonese cuisine is Cantonese cuisine, narrowly refers to the Canton House cuisine, that is, generally refers to the Guangzhou cuisine, including Nanfanshun), is one of the four major Chinese Han cuisine, originated in Lingnan, broadly by the development of the Guangzhou cuisine, Hakka cuisine, Teochew cuisine, represented by the Guangzhou cuisine, is the late start of the cuisine, but it is far-reaching influence, the world's Chinese restaurants, most of them are based on the Cantonese cuisine, around the world Cantonese cuisine and the French cuisine, foreign countries are basically all Cantonese food. In the world, Cantonese cuisine is on a par with French cuisine, and the Chinese food served abroad is basically Cantonese cuisine. Therefore, there are many people who think that Cantonese cuisine is the representative cuisine of overseas China. To learn Chinese cooking technology well, you need to have certain basic theoretical knowledge and basic operation skills. Basic theoretical knowledge, including the processing of raw materials for cooking, nutrition and hygiene, culinary aesthetics, knowledge of feasts, costing, menu production and design, etc., the basic operating skills is also the basic skills, which includes the following aspects: (1) work to learn Chinese cooking technology, first of all, we must learn to work techniques. The key to the work technique is the use of different forces, traditionally known as the skill. For example, straight phi chopping method, with the acceleration of force; shoot broken material, also contains the acceleration of force, that is, the so-called "skillful use of force", the force in the arm in the wrist, rather than the elbow joints, must be practiced for a long time, in order to achieve a stable, accurate, uniform and skilful degree of wet with the Society of Grinding, as the saying goes "People clever than the wonderful household goods". (2) spoon work pot is to make the food ingredients evenly heated a technical measure, cooking dishes will only use the hand spoon dialing, pulling can not guarantee the quality of the dishes, have to learn to turn the pot, pot, including shaking (spinning) pot, small pot, dragging the pot over and over the pot, etc., when practicing can be used to clean sand, soybean practice, but also need to be accompanied by certain physical exercise such as weight lifting, bar, double bar, etc. in order to enhance the arm strength and stamina. (3) slaughter pick cooking dishes using chickens, ducks, fish, etc. Most of the need to open, file material, the use of pigs, beef and mutton should be extracted according to the part, so master the necessary division of picking up food raw materials technology, but also the cook must be a basic skill. Learn to cook well also based on practice, because cooking food in the heating process is very complex changes, the ancient cloud: "Ding in the change, subtle microfiber", "five flavors, three materials, nine boiled nine changes," said the cooking of the "subtle microfiber". A phrase aptly illustrates the superiority of Chinese cooking technology. Cooking dishes in the process there are a lot of can only mean can not say.