Practice: Cantonese cuisine is characterized by paying attention to quality and taste, which is relatively light, seeking freshness in the clear and beauty in the light. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape. Food tastes clear, fresh, tender, cool, smooth and fragrant; Seasonings are sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors.
Pay attention to eating.
Pay attention to dining, pay attention to dining and pay attention to Cantonese cuisine. Whether it is Haihe fresh or ordinary cooking and ordering, pay attention to the freshness and diversity of raw materials, and make good use of various techniques such as burning, boiling, frying, steaming and boiling to attract raw materials to the maximum extent. Eat the first course when serving, such as roast suckling pig and brine platter; Then the hot dishes on the table are all kinds of exquisite cooking, stews, main courses and so on. There must be a fish as the main course at dinner. As the saying goes, "no fish can make a meal", so this fish must be a famous fish; Finally, a vegetarian dish will be served; Then there are desserts, fruits and all kinds of snacks.
Eat cantonese food
The most important thing is matching, and the waiter will take the trouble to help you change the plates and cups. For example, eat roast suckling pig with red wine, drink Pu 'er tea after eating, and reduce fat. When eating roast leg of lamb, it should be accompanied by whiskey, which can bring out the scene of eating leg of lamb in the wild and the scene of a wheat field fluttering in the wind. When eating shark's fin, it should be accompanied by chilled China liquor ... There are many dishes that need seasoning. When eating shrimp and squab, waiters should wash their hands with them. The variety of Cantonese cuisine is very selective, and soup is the most important. Almost all restaurants have more than five or six kinds of soups for you to choose from. There are so many kinds of seafood that when you order, listen to the waiter introduce the names of all kinds of fish and then ask you what kind to eat-oh, my God! There are more than five methods of "steaming" alone, and people who have a little research on food haven't kept up with it. It's really at a loss.
Pay attention to snacks
Pay attention to snacks, pay attention to snacks and love snacks. We can find the right place. Remember to leave some space after eating the main course, because there are many kinds of Cantonese snacks and fine workmanship. A cage and a plate of two or three snacks are small, but before they are finished, their stomachs are round. ...
Guangzhou dim sum, also known as Cantonese dim sum, was developed on the basis of Lingnan snacks, absorbing the skills of court cakes and western cakes from all over Beijing, including the six ancient capitals. Variety 1000, ranking first in China. It is characterized by exquisite materials, diverse varieties, novel styles, fresh and diverse tastes, fine production, salty and sweet, and can meet the needs of people from all walks of life. All kinds of snacks pay attention to the harmony of colors and different shapes, which set each other off and make people never tire of eating. The variety, style and flavor of dim sum are composed of skin, stuffing and technology. At present, there are 23 kinds of dough in four categories and 46 kinds of fillings in three categories in Guangdong. With superb skills, pastry chefs make various fancy beauty points for these ever-changing combinations and shapes of different skins and fillings. Representative varieties of various snacks are: shrimp dumplings, dry steamed dumplings, donkey-hide gelatin powder fruit, horseshoe cakes, barbecued pork buns, glutinous rice chicken and so on. Cantonese Mid-Autumn Moon Cake is the most famous moon cake, besides, there are old lady cake, egg cake and almond cake.
Fish eating pressure
Fish eaters pay attention to fish eaters pay attention to the word "fresh", but the degree of freshness is different. The gills of the fish that died not long ago are still red, which is fresh for the Central Plains people. But for Guangzhou people, live fish is fresh; Shunde people pay the most attention to the freshness of fish. They think that fish will not be fresh if caught for a long time, even if they swim endlessly. They call this kind of fish "soulless fish". After steaming, they can "get vegetable water" (this is vision) and "cut meat" (this is taste). The so-called "cut" is thin and not as fat and sweet as fish. What they want to eat is caught and killed steamed fish, and the fish that has not been tortured by terrorism is called "fresh". Because it has a soul, it has no past. Wow, the soul is delicious, too Distinguish between fresh and not fresh, listen to your tongue. The discrimination of the tongue is exercised, just like distinguishing whether the water is upstream or midstream when making tea. The sensitivity of Shunde people to distinguish the freshness of fish is true and well-founded. /kloc-In the 8th century, a French thinker named Brett Savlin said that ancient Roman gourmets could "tell whether this kind of fish was produced under the bridge or downstream of the river in the city by its smell". I think Shunde people, like the Romans, represent the top fish eaters in the East and the West respectively.
Pay attention to eating abalone
Abalone can be divided into several categories: Japanese abalone, Japanese abalone, Japanese abalone, South African abalone, Middle East abalone and so on. Among them, abalone is oval with thin edge and beaded pillow bottom, which is very beautiful. Abalone with good quality is thinner than abalone with hard texture and light color, but it is also a valuable food. Abalone is usually counted according to the number of heads: basically, there are 4, 10, 20 and 30 heads, with the head of abalone-like being the largest and the head of the best abalone being the smaller. Abalone can only be used after being soaked, and the soaking process is also very complicated. This process will take about two days. The general practice is to soak dried abalone in warm water for 24 hours and cook it for more than 24 hours before eating. Deep red in color, smooth and soft in the mouth, and delicious. It also has the dietotherapy effects of strengthening yang, balancing blood pressure and caring skin. Therefore, the high price of abalone really makes sense, and it deserves the title of seafood. When tasting abalone, the first barnyard grass is soft and moderate. Too hard is like eating tofu, which can't give full play to the true taste of abalone. Conversely, pushing too hard is like eating a rubber band. Chew hard, you can't appreciate the delicious abalone. Therefore, it is best to make barnyard grass soft and moderate, and chew it slightly. Must be fishy, golden in color, soft and smooth at the entrance, with a sugar heart bitten open. Eating abalone pays attention to etiquette at the banquet, and it is more convenient to cut small pieces with a knife and fork. In fact, some gourmets think that the iron taste of knives and forks will destroy the original flavor of abalone, so they use chopsticks. If the abalone is too big, put chopsticks at the entrance of the central part and take a bite. Eating abalone should be "long cut", which is in line with abalone fiber. Eating abalone is cool from the side skin to the center and from the outside to the inside, with no aftertaste. Abalone should be strong in winter, and it is best to add gooseberry gum to make it slightly greasy. It is advisable to add vegetable Liaoshen in summer, which has refreshing effect.