Cantonese cuisine
Cantonese cuisine is the most familiar dish. This home-cooked dish is famous for its exquisite cooking skills and unique flavor, and Cantonese people can be proud of it.
Cantonese cuisine is a unique cooking dish, which combines the local flavors of Nanhai, Panyu, Shunde and Zhongshan, and the strengths of other provinces and western cuisines such as Beijing, Jiangsu, Yangzhou and Hangzhou. Its influence is wide, mainly in the Pearl River Delta, Xijiang and Beijiang River basins, Leizhou Peninsula and Hainan Island, the northern suburbs of Guangxi, Hong Kong, Macao and Taiwan. The most prominent feature of Cantonese cuisine is its extensive use of materials, fine selection of materials, superb skills and good at change.
There are as many as 20 cooking methods of Cantonese cuisine, mainly including frying, frying, simmering, frying, stewing and stewing. The taste is mainly fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, crisp but not burnt, oily but not greasy. There are five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, heavy in winter and spring, especially fond of omnivores. Foreigners turn pale at the smell of "birds, rats, snakes and insects", while Guangzhou cuisine is regarded as "delicious food". As the saying goes, "Eat four taels in the sky and half a catty on the ground". We can see that Cantonese people admire birds. Therefore, the menu includes partridges, ducks and pigeons. Lotus finch, a specialty of Guangdong, is soft and crisp, and it is also a famous dish in autumn. Although mouse meat is rarely written on the menu, it is indeed a folk food. "Shunde County Chronicle" said: "The cured rat is the best product in Shunde County ... the largest one is reserved to entertain guests. There is no such thing at the banquet, no salute. " Although it may be exaggerated to say that the bacon rat is a must for a banquet, it can at least show that the bacon rat can be not only delicious, but also elegant.
In recent years, Guangzhou cuisine has also pursued a "new genre". However, for thousands of years, the selection of materials is extensive and diverse, and the southern flavor of dishes that pay attention to freshness, freshness, tenderness and smoothness has a far-reaching impact on innovation. "Never leave", the traditional delicious thin-skinned shrimp dumplings, dry steamed dumplings, glutinous rice chicken, donkey-hide gelatin powder fruit, candied autumn taro horn, water chestnut cake, * roasted steamed stuffed bun, crab yellow steamed stuffed bun, cream omelet and famous snacks such as rice rolls, fried rice noodles, boat powder, porridge, pork red soup, radish cake, salted water horn and chicken feet (chicken feet).
Recommended restaurants: Guangzhou Restaurant, Lianxianglou Restaurant, Qingping Restaurant, Nanyuan Restaurant, etc. They are all "old brands" of Guangzhou Cantonese cuisine, and Xinlizhiwan, Liyuan, Donghai, Huacheng and Longyang restaurants can also try the flavor of "New Cantonese cuisine".
Sichuan cuisine
When it comes to Sichuan cuisine, Chinese people are familiar with it, especially "Mala Tang", which makes people salivate. It can be seen that the unique flavor of Sichuan cuisine is not only loved by Sichuanese, but also by people all over the country.
Generally speaking, Sichuan cuisine originated from ancient Bashu and was formed under the cultural background of Bashu. According to the historical evolution of China-the serial number of dynasties, after the enlightenment period from the Spring and Autumn Period to the Qin Dynasty, by the time of the Han and Jin Dynasties, Sichuan cuisine had begun to show its outline. The Sui, Tang and Five Dynasties witnessed the great development of Sichuan cuisine. In the Song Dynasty, Sichuan cuisine had crossed the Bashu border and entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, which was known to outsiders in Sichuan. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with imported peppers, which further developed the seasoning tradition of "respecting taste" and "spicy and delicious" that Bashu had long formed. After the late Qing Dynasty, a system with extremely strong local flavor was gradually formed, which was juxtaposed with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River.
Up to now, Sichuan cuisine has three characteristics: wide range of materials, diverse tastes and wide adaptability of dishes, among which it is famous for its diverse tastes and ingenious changes. "Taste in Sichuan" is universally acknowledged.
Sichuan cuisine is famous for its spicy taste. Let's take a look at how Sichuan cuisine makes use of its spicy flavor, and we can compare its advantages with those of other places. When Chili peppers are used together or alone with other spices, they are dry spicy (with dried Chili peppers), crisp spicy (with spicy shells), oily spicy (Chili peppers), spicy (onions, ginger, garlic) and sweet spicy (with onions or? Head), spicy sauce (Pixian watercress or Justin watercress), etc. Among the 23 flavors commonly used in Sichuan, there are 13 flavors related to spicy, such as salty and slightly spicy home flavor, salty, sweet, spicy and spicy fish flavor, strange flavor in which sweet, salty, sour, spicy and fresh are very harmonious, and red oil flavor, spicy, sour and spicy, tangerine peel flavor, pepper flavor, sesame flavor, etc., which show different degrees of spicy flavor.