Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; The second is operation, that is, cooking and improvisation. In fact, both Cantonese opera and Cantonese cuisine are the quintessence of China, which are closely related to the Revolution of 1911. Looking through the menu of1912-1913, we can find that the dishes in those days were very close to the styles of Cantonese cuisine today. At this point, "Cantonese cuisine" has finally taken shape, and it is still innovating. Guangdong, located at the intersection of Chinese and Western cultures, North-South cultures, inland civilizations and marine civilizations, once again led the trend of the times in the great historical changes of the Revolution of 1911. He Ziyuan's spirit of "seeking change, innovation, advancing with the times and never giving up" in "Yuan Gong culture" has been fully exerted in the changes of Cantonese cuisine culture.
Chaozhou cuisine
Chaozhou cuisine mainly takes seafood, seafood, livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, with fine frying and diverse processing. It can be divided into frying, boiling, frying, stewing, stewing, roasting, marinating, smoking, buckling, soaking, rolling and mixing, among which stewing, stewing and soup soaking are the most distinctive.
Dongjiangcai
Dongjiang cuisine, also known as Hakka cuisine, is mainly meat and authentic, emphasizing crisp, soft, fragrant and strong. Pay attention to firepower, famous for stewing, roasting, stewing and roasting, especially for casserole dishes. There are still some ingenious cooking skills in practice.