Guangdong is located in the southern coast of China, with numerous mountain plains, criss-crossing rivers and lakes, mild climate, abundant rainfall and extremely rich food sources for animals and plants. At the same time, Guangzhou, as a trading port city, has a long history, absorbing all kinds of foreign cooking materials and skills, making Cantonese cuisine more and more perfect. In addition, overseas Chinese sent back the cooking skills of Europe, America and Southeast Asia to their hometown, which enriched the contents of Cantonese cuisine recipes and left a distinct trace of Western cooking in Cantonese cuisine.
"Cantonese cuisine" consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. It has a long history. As early as 2000 years ago, the book Huai Nan Zi in the Western Han Dynasty recorded that "Yue people think eating snakes is the best dish", and the Southern Song people also exaggeratedly described that Cantonese people "don't ask birds, animals and snakes what they eat". In the tomb of Zhao Hu, the second generation of Nanyue King around 122 BC, there were stoves, forks and suckling pig bones for boiling suckling pigs. 65438-0956, the first large-scale "Guangzhou Famous Cuisine Exhibition" was held. There are 5457 kinds of dishes and 825 kinds of snacks, which show the essence of Guangdong food culture.
On the basis of collecting outstanding folk cuisines from all over our province, Guangzhou cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, superb skills, good at change and diverse varieties. 1956 "Guangzhou Famous Cuisine Exhibition" introduced 5447 Lai products. There are 8 15 snacks related to vegetables and hundreds of snacks. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing and buckling. The cooked dishes pay attention to color, fragrance, taste and shape. The taste is mainly fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, hanging roast duck, snake soup, oil-soaked shrimp, braised big skirt wings, steamed seafood, shrimp and so on.
The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge to the strengths of the two families, each with its own flavor. In recent years, new Chaozhou cuisine has absorbed the essence of food from all over the world, gained a great reputation and become a famous Chinese and foreign cuisine. Chaozhou cuisine pays attention to knife modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soup and beets is the most distinctive. The taste is still fresh, gloomy but not greasy. Love to use fish sauce, sand tea sauce, plum cake sauce, red vinegar and other seasonings. Famous dishes with flavor include roast goose, paste pot, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Taiji taro and so on.
Dongjiang cuisine is also called Hakka cuisine. Hakkas originally came from the Central Plains. After moving south, their customs and eating habits still retain a certain Central Plains style. Most of the dishes are meat, but there are few aquatic products. The main ingredients are prominent, the flavor is rich and the oil is heavy and salty. Casserole dishes are good at. Representative dishes include brine chicken, yellow duck, braised pork with plum, beef balls, sea cucumber crisp balls and so on.
In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the food customs in various places also have their own characteristics, such as morning tea in Guangzhou and kungfu tea in Chaoshan. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Cantonese cuisine has rich and colorful recipes and superb cooking skills, and is famous for its extensive and miscellaneous materials. According to a rough estimate, there are thousands of materials used in Cantonese cuisine, including livestock, Shui Ze fish and shrimp and Cantonese cuisine. Snakes, rats, cats, dogs and wild game are not used everywhere, and Cantonese cuisine is regarded as serving. As early as the Southern Song Dynasty and the Zhou Dynasty, there was an incisive record in The Answer to the Foreign Generation: "People in Shen Guang and Dong Xi eat everything, regardless of birds, animals, snakes and insects. In the meantime, there are good and ugly games. The mountain has the name of turtle, and the bamboo has the name of mouse. The feet of pigeon storks are hunted and cooked; Sturgeon's lips are alive and well, which is called the soul of fish and is also precious. Speaking of snakes, you must catch them, no matter how long they are, or rats, no matter how big or small. Bats are hateful, clams are terrible, locusts are microscopic, and they are eaten as soon as they are taken; The poison of the hive, the filth of the hemp insect, is cooked and eaten; The eggs of locusts and the wings of shrimps are cooked and eaten. " The mixed style of Cantonese cuisine often makes some foreigners stunned. When Han Yu was demoted in the Tang Dynasty, he was greatly surprised to see dozens of foreign bodies such as oysters, turtles, snakes, octopus, frogs and rivers. He was so scared that he was "ashamed and stinky, swallowing sweat and sulfhydryl." Today, abalone, ginseng, wings, belly and delicacies have always been top-grade dishes in many places, while game such as snakes, rats, cats and raccoons are still unique delicacies and medicinal meals in Cantonese cuisine.
Cantonese cuisine has a wide influence. According to some newspaper reports in recent years, there are nearly 10,000 China restaurants in the United States. There are 4000 in Britain; France and the Netherlands each have more than 2,000 vehicles; There are no fewer than thousands in Japan. Chinese restaurants in these places are mostly Cantonese-style tea houses and restaurants, and their business is very prosperous. In Sydney, Australia, influenced by "Chinatown", drinking tea has become a special term. For anyone who comes to Sydney, it is fashionable to enjoy the charm of drinking tea and dining in Guangdong in Chinatown. Cantonese cuisine is famous at home and abroad for its unique light flavor and unique style.
"Eating in Guangzhou" is inseparable from drinking tea in Guangdong, which is actually a disguised form of eating. All restaurants, hotels and teahouses have morning tea, afternoon tea and evening tea. Drinking tea is associated with talking about business, listening to news and meeting friends. Drinking tea in Guangdong is inseparable from tea, snacks, porridge, noodles, noodles and some side dishes. It is worth mentioning that Chaoshan congou, which is reserved with special miniature teapot, small white porcelain cup and oolong tea, has two steps of "Guan Gong touring the city" and "Han Xin ordering soldiers" when pouring tea, and the brewed tea is fragrant, bitter and memorable. Cantonese dim sum is one of the three special cakes in China, with a long history, various varieties, colorful shapes, novel tastes and unique features.
Guangdong porridge is characterized by cooking rice and paying attention to seasoning, including slippery chicken porridge, sashimi porridge, porridge and boat porridge. Guangdong powder is Shahe powder, soft and tough. Guangdong noodles are most famous for their "lady noodles".
In a word, Cantonese cuisine combines "Kyoto flavor", "Gusu flavor" and "Yangzhou fried" and enjoys a good reputation at home and abroad.
Guangzhou Wenchang Chicken is a famous Guangzhou cuisine. Wenchang chicken in Hainan Island is the main ingredient, with ham, chicken liver and suburban vegetables, cooked, steamed and fried. This dish is beautiful in appearance and bright in sauce, and is famous for its "characteristics" of oysters and chicken feet. Guangdong people are fond of eating chicken feet, and there are many ways to eat them. However, the cooking method of this dish is carefully made. It is cooked first, then fried and stewed, and the dish is golden in color.
The "characteristics" of Kirin bass are very famous in Guangzhou cuisine. This dish is very particular about food. The "characteristics" of several ingredients of suckling pig slices are beautifully made, with bright red color, soft skin and tender meat, unique and beautiful flavor, and are well-known at home and abroad.
Dongjiang salted chicken "special" has a unique production method, with rich flavor, smooth skin, yellowish color, crisp skin and tender meat, fresh and tender meat and delicious taste. Carved chicken "special" has a unique production method and is famous for its amber color and delicious taste.
Fried chicken "special" fried chicken can be said to be the signature chicken of Cantonese cuisine, with crispy skin and tender meat, which is indispensable for birthday banquets.
Assorted wax gourd hat is characterized by beautiful shape, bright color, refreshing taste and rich nutrition.
The "characteristics" of cool breeze are unique, clear and pleasing to the eye.
The "characteristics" of eagle spreading its wings are realism, eating and viewing.
The characteristics of cooking Taiji shrimp are beauty, freshness and fragrance.
Stewed lemon duck "special" juice soup, clear meat and rotten crock fish balls "special" fish balls are popular daily foods in Guangdong. Generally, freshwater fish is used as the main material, and the fish is crushed and made into pills. Fish balls can be boiled, steamed, fried, fried and fried. The fish balls made of oil-soaked fish balls are "featured" by Bai Jie, which is fresh, tender, smooth and moderate in salinity.
The characteristics of Baihua fish belly are white cartilage, light and tender taste, elegant dishes and elegant banquet.
The "feature" of Cantonese-style fermented duck is that it is packed with long fish boards, with beautiful and generous shape, golden color and pleasing to the eye, crispy skin and fragrant meat.
Begonia and Lentinus edodes are characterized by fine color, freshness, tenderness, fragrance and rich nutrition, which are suitable for all seasons.
Stewed duck with melon and barley "special" duck meat is soft and glutinous, and the soup is delicious.
The characteristics of salted egg steamed meat pie duck eggs have a special salty taste after a long period of pickling. They are mixed with minced meat and steamed into patties, which are common dishes in families all over Guangdong.
The lotus in the pond is shaped like a lotus. Refreshing and delicious, the food is not greasy.
The "characteristics" of bergamot ribs are similar to those of bergamot. They are delicious because they are fragrant outside and tender inside.
The "characteristics" of smooth sailing are that the crab meat is tender, fruity and clear.
The characteristics of peony fried snake breast crab roe are called "peony" and shrimp glue is called "Baihua", which is fresh, tender and delicious.