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Where did western food first enter China?

Needless to say, western-style catering and western-style cooking methods play an important role in the daily life of China people today. This is especially true in Guangzhou, a metropolis famous for its delicious food and frequent foreign exchanges. Here, too Western food? One of the earliest places to land in China.

the introduction of western-style catering can be traced back to at least the middle and early Qing dynasty. At that time, including some businessmen who had more contacts with overseas, they had been exposed to western food more or less. However, in the early days, ordinary people had considerable distrust of these foreign restaurants, and few people were willing to try them. Interestingly, westerners in those days were also hard to accept the extensive use of oil, salt, ginger and garlic in our proud Chinese food.

In addition, it seems that it should be noted that since the Ming Dynasty, sweet potatoes, tomatoes, peas, Jinshan oranges and other fruits and vegetables have been introduced from overseas in Guangdong, and their influence on the local food culture is also quite remarkable.

Western food has contributed to the formation of the practice of roasting Cantonese cuisine.

During the reign of Emperor Xianfeng and Tongzhi in Qing Dynasty, some Guangzhou people who had worked in foreign restaurants sold steaks in the streets of Guangzhou for their livelihood. Some of them later set up shop independently and operated western food, which promoted the spread of western food.

in terms of cooking technology, grilling refers to a cooking method in which the processed and pickled raw materials are placed on a grilling furnace, and the raw materials are rapidly heated by high thermal radiation and space heat to reach the specified temperature. Specifically, it can be divided into flat steak, pit steak, sandwich steak and so on. Grilled pork is widely used after entering China, because the golden yellow color on the surface of grilled dishes is attractive, and the burnt flavor of grilled dishes is particularly unique. It is somewhat similar to frying in China's traditional cooking methods, but the kitchen utensils used, such as pan and iron grill, are not traditional in China. Pan-fried veal steak, Chinese pork chop, fried beef tenderloin and other Cantonese dishes are made by this technology. Grilled Cantonese cuisine has a new cooking skill, which makes the appearance and color of some Cantonese dishes fragrant in by going up one flight of stairs.