Cantonese cuisine is one of the eight major cuisines in China. It spreads in the coastal areas of Guangdong, and it is a food heritage condensed by coastal people for hundreds of years. In traditional Cantonese cuisine, "freshness" is a basic element. They like to stew milky white soup heads with native fish and dried seaweed, and also like to stew thick soup with ham and mullet roe, which constitutes the bottom taste of all Cantonese dishes. Marry a Cantonese daughter-in-law, it is impossible to please future parents-in-law without Cantonese cuisine. Now the traditional Cantonese cuisine has also been improved, adding some exotic features, but the taste is different.

First of all, what impressed me most when I first entered Guangdong was their eating habits. As the birthplace of Cantonese cuisine, Guangzhou may have a more unique understanding of "umami". Their morning was officially opened by a bowl of bamboo tube noodles. Zhu Sheng noodles are authentic Cantonese cuisine. Although it looks ordinary, you don't need local fish, mullet roe and pig bones to cook soup for three hours. No matter how good the chef is, he can't make authentic Cantonese bamboo tube noodles. Just an ordinary breakfast. It can be seen that the word delicious has almost become the representative of Cantonese cuisine, and it has also affected the changes in the wedding menu of Cantonese cuisine. In the traditional society, a table of rich Cantonese cuisine should include eight cold dishes and eight hot dishes, and the proportion of seafood should exceed 60%, covering almost all the common seafood categories in the market, and lobster is one of them.

Secondly, in Cantonese restaurants, lobster banquet is a popular set of noodles in recent years. Eight cold and eight hot, plus a big lobster weighing 3 kg, almost killed by ice for one night, as delicious as the one just killed. However, due to the infiltration of ice cubes and ginger and garlic juice, it gave birth to a more extreme taste. Most importantly, after this treatment, the meat quality of lobster is closer and safer to eat.

Thirdly, besides lobster banquets, eating pigs is also a favorite eating habit of Cantonese people. Pork is flat and thick, which is most suitable for stewing, while Cantonese cuisine likes to interpret the delicacy of pork in another way: roasting! Slaughter a 50-80 kg suckling pig, knead it repeatedly with salt, pepper powder and sugar until it tastes good, and finally pour a bottle of rice wine, marinate it for 4 hours before baking. It can be grilled with charcoal, or it can be buried in the ground, covered with soil and simmered with fire. Two hours later, the delicious pepper will come to you.

Finally, after a hundred years of inheritance and changes, traditional seafood no longer dominates, and new people pay more attention to whether the menu of Cantonese wedding banquets is complete and conforms to today's healthy habits. The era of "good taste" has finally become the past.