Stir-fried bean sprouts are also called "kissing hot" and "wishful and auspicious" (take its shape)

"Hundred Flowers", "Splendid", "Peony" and "White Jade" are commonly used words in the names of Cantonese cuisine to express "wealth and splendor". Baihua usually refers to glue or shrimp glue, such as Baihua Fish Belly, Jiangnan Baihua Chicken and Baihua Stuffed Mushroom. Because of the idiom "splendid flowers", "flowers" are sometimes derived from "splendid", such as "splendid jade purse" and "splendid xx soup". "Peony" is crab roe, such as "peony pigeon breast" and "peony stuffed with ××", and the "peony" inside is crab roe. It should be noted that "peony" and "Baihua" are both flowers, so the "flower" in the dish name sometimes refers to "peony" (crab yellow). As for the use of glue or crab roe, it depends entirely on the chef's choice, such as "flowers bloom with wealth". Ask more questions when ordering.

"White jade" is also called "Jasper", that is, wax gourd or zucchini, such as "candied white jade column" (zucchini ring stuffed with bamboo column, scallop and shrimp) and "Jasper hydrangea" (wax gourd fish balls).

Auspicious dishes are commonly found in Cai Yun, Yushu, Money, Ruiqi, Longfeng, etc. They refer to Yuntui (ham), Chinese kale, northern mushroom, soft-shelled turtle (also known as Shanrui), shrimp eel and chicken bird, and the representative dishes are Cai Yun Feng Fei (fried with Yuntui). There are many names of this kind of dishes, some of which are casual and hard to read, so we should pay more attention to them, such as "auspicious photos of lucky stars" (eight treasures fish belly soup), "exhibition" (fried osmanthus shark's fin with crab roe), "thriving business" (roasted mushrooms with bamboo pillars) and "good luck to you" (bamboo pillars, ears and bamboo sheng).

There are also things that symbolize the prosperity of the family business, such as "smooth sailing" (the original fire bureau only cooks fresh crabs, and the crab cover is a metaphor for sailing), "the champion and the pot" (scallops, shrimps, raw sausages, watery tendons and so on. , taking the meaning of yuan hoof sound and dragon hair) and "Jinxiu Hongluan" (steamed duck with shrimp paste and night fragrant flowers)

The selection and combination of Cantonese cuisine materials are very extensive and varied, but there is often a corresponding relationship between materials (main ingredients) and dish names. Common homophones are Rose (Rose Dew) and Ruyi (Yellow Ear, Thick Ear, Tremella, Cloud Ear, etc. ), emerald (a green vegetable), multicolored (five-colored ingredients, such as shredded pork, shredded mushrooms, shredded cooked ginger, shredded bamboo shoots and shredded leeks), pipa (a style such as pipa).