For Cantonese cuisine, the application of Chencun Guishui food processing has an indelible merit, and it is also an indispensable condiment when understanding Cantonese cuisine. The name Chencun Guishui is easy to understand. Chencun is taken from Chencun, Shunde, Guangdong, where there is also a famous food-Chencun powder. Chencun water is an alkaline seasoning, that is, edible alkaline water, scientific name potassium carbonate, chemical formula KCO3, which can soften the crude fiber of meat and make vegetables and food more green and tender. However, Chencungou water is not exactly equal to alkaline water, which is a mixture of caustic soda and soda water, and alkaline water is a sodium carbonate solution. The principle of flooding in Chencun makes vegetables greener is that chlorophyll is hydrolyzed into chlorophyll in alkaline environment, which will make vegetables greener; On the other hand, if vegetables are acidic, chlorophyll will be destroyed and green leaves will fade. In addition, when making Cantonese-style moon cakes, it is also essential to scoop water in Chencun. Its function is to neutralize the acidity in syrup, make the skin alkaline, and make the skin easy to be colored during baking. The higher the alkalinity, the easier the crust becomes golden yellow and the heavier it becomes. By adjusting the amount of water, the color of the crust can be adjusted. In the development of meat, Chencun Goushui is also widely used. For example, adding some ribs and shrimps properly will make the dishes look smooth, refreshing and exquisite. And dry goods are indispensable when they are swollen. Ingredients such as "hanging tablets" are swollen. Even the puffed seafood ingredients are added to the boiled water of Chencun water, which can remove the fishy smell and peculiar smell in the raw materials and make the raw materials more tender and smooth. Special attention: the pickled meat, seafood and dry goods in Chencun Goushui must be put in proportion. After curing and swelling, it is necessary to continuously wash the ingredients with running water to remove the alkali smell. Therefore, the use of Chencun water must be carried out under the guidance of professional chefs or knowledgeable people. In future articles, I will guide you to marinate some ingredients that can only be eaten in hotels with Chencun water.