Cantonese cuisine, the local flavor of Guangdong, is one of the four famous cuisines in my country. It is unique in its unique cuisine and flavor and enjoys a high reputation at home and abroad.

Guangdong is located on the southern coast of my country. It is lined with mountains and plains, criss-crossed by rivers and lakes, has a mild climate and abundant rainfall, so it is extremely rich in food sources of animals and plants. At the same time, Guangzhou is also a trading port city with a long history. It has absorbed various cooking materials and cooking techniques from abroad, making Cantonese cuisine increasingly perfect. Overseas Chinese living in Canada have spread cooking techniques from Europe, America, and Southeast Asia back to their hometowns, enriching the content of Cantonese recipes and leaving distinct traces of Western cooking in Cantonese cooking techniques.

Formation

Its formation and development are closely related to Guangdong’s geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, close to the South China Sea, with abundant rainfall, evergreens all year round, and rich products. Therefore, Guangdong’s food has always been unique. As early as the Western Han Dynasty, "Huainanzi·Spirit Chapter" records the exquisite and extensive selection of ingredients in Cantonese cuisine, and it can be imagined that the Cantonese people more than a thousand years ago were already familiar with using different cooking methods to cook different flavors. Prior to this, Han Yu, a poet of the Tang Dynasty, was demoted to Chaozhou. In his poems, he described that Chaozhou people eat dozens of kinds of horseshoe crabs, snakes, cattails, frogs, octopus, river scallops, etc.

"Cantonese cuisine" Guangzhou cuisine It consists of , Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. , it has a long history. As early as 2,000 years ago in the book "Huainanzi" written by the Western Han Dynasty, there is a record that "the Yue people got anacondas and snakes as delicacies". People in the Southern Song Dynasty also exaggerated the description: the Cantonese people "regardless of birds, beasts and snakes, they have all kinds of food." "Eat it". In the tomb of Zhao Hu, the second king of Nanyue around 122 BC [1], there are stoves, forks and suckling pig bones for roasting suckling pigs. In 1956, the first large-scale "Guangzhou Famous Dishes and Desserts Exhibition" was held. 5,457 kinds of dishes and 825 kinds of snacks were exhibited and introduced, showing the essence of Guangdong food culture.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine. Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties. In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition". There are 815 types of dim sum and hundreds of snacks that are related to the dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as 21 cooking methods in Guangzhou cuisine, especially stir-frying, frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat and the color, aroma, taste, and shape of the dishes produced. The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Seasonality is strong, strive for lightness in summer and autumn, and focus on richness in winter and spring. The more common Guangzhou dishes include white-cut chicken, boiled sea shrimp, suckling pig in an open oven, roasted duck in a hanging oven, snake soup, shrimps soaked in oil, braised large skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc...

The eating habits of the Chaoshan area are close to those of southern Fujian. At the same time, they are also influenced by the Guangzhou area, gradually integrating the strengths of the two families, and creating a unique flavor. In recent years, new Chaozhou cuisine has absorbed the essence of cuisines from all over the world and has become famous at home and abroad. Chaozhou cuisine focuses on knife skills and shapes, and its cooking techniques include braising, stewing, roasting, frying, steaming, stir-frying, and soaking. It is most famous for cooking seafood, soups and beets. The taste is still fresh, rich but not greasy. I like to use condiments such as fish sauce, satay sauce, plum cake sauce, and red vinegar. Famous dishes include roasted wild goose, Huguolai, crab balls in clear soup, oil-soaked conch balls, crepe sweet meat, Tai Chi taro paste, etc.

Dongjiang cuisine is also called Hakka cuisine. The Hakkas were originally from the Central Plains. After moving south, their customs and food still retained a certain style of the Central Plains. The dishes mostly use meat and rarely aquatic products. The main ingredients are outstanding, and they pay attention to the fragrance. They are heavy on oil and have a salty taste. They are famous for casserole dishes. Representative dishes include salt curium chicken, yellow duck, braised pork with pickled vegetables, beef balls, crispy sea cucumber balls, etc.

In addition to formal dishes, Guangdong’s snacks and snacks are also exquisitely made, and the dietary customs of various places also have their own unique features, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the scope of “eating”. , became the food culture of Guangdong

Introduction to dishes

Cantonese cuisine has colorful recipes, sophisticated cooking techniques, and is famous for its wide range of ingredients. According to rough estimates, there are thousands of ingredients used in Cantonese cuisine, including domesticated poultry, fish and shrimps used in various cuisines. Considered a delicacy. As early as the Southern Song Dynasty, Zhou Qufei's "Lingwai Daida" has a brilliant record: "People in Shenguang and Xitong eat all birds, beasts, snakes and insects. Among them, there are good and ugly game. There is a turtle in the mountain named Zhe, Bamboo has the name of rat. The legs of pigeons and storks are hunted and boiled. The lips of sturgeons are alive and greasy. They are called fish souls. They are very precious. When you encounter a snake, you will catch it regardless of the length. If you encounter a rat, you will catch it. Catch, regardless of size. Bats are disgusting, geckos are terrifying, locusts are microscopic, they are burned and eaten; honeycombs are poisonous, hemp bugs are filthy, they are fried and eaten; locust eggs, sky shrimp wings are eaten. , stir-fry and eat it. "The omnivorous style of Cantonese cuisine often makes some outsiders stunned. When Han Yu was demoted to Chaozhou in the Tang Dynasty, he was shocked to see that the local people were addicted to eating oysters, turtles, snakes, octopus, frogs, river bamboo and other dozens of foreign objects. He was so frightened that "the smell started to get worse, and he swallowed his face with sweat."

"Up to now, abalone, ginseng, wings, tripe, mountain delicacies and seafood are top-notch in many local dishes, while game such as snake, rat, cat, raccoon dog, etc. are still delicacies and medicinal foods with unique flavors in Cantonese cuisine.

< p> Cantonese cuisine has a wide influence. According to some newspapers and magazines in recent years, there are currently nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; more than 2,000 in France and the Netherlands; and no fewer than thousands in Japan. Most of the Chinese restaurants in Sydney are Cantonese teahouses and restaurants, and their business is very prosperous. In Sydney, Australia, under the influence of "Chinatown", tea drinking has become a special term. It is fashionable to enjoy the charm of Cantonese tea drinking and dining in Chinatown. The unique light flavor of Cantonese cuisine is unique and famous at home and abroad for its reputation of "eating in Guangzhou".

"Eating in Guangzhou" also Tea drinking in Guangdong is indispensable. It is actually a disguised form of eating. Every restaurant, hotel, and tea house offers breakfast, lunch, and evening tea. Drinking tea in Guangdong is connected with talking about business, listening to news, and meeting friends. It is inseparable from tea, snacks, porridge, noodles, noodles, and some side dishes. It is worth mentioning Chaoshan Gongfu Tea, which comes with a special miniature teapot, white porcelain cups and oolong tea. When pouring tea, there is a "Guan Gong patrolling the city". With two steps of "Han Xin Dian Bing", the brewed tea is strong and bitter, with endless aftertaste. Cantonese dim sum is one of the three specialties of Chinese pastries. It has a long history, various varieties, colorful, exquisite shapes and novel tastes, which are unique. .

Cantonese porridge is characterized by boiled rice and careful seasoning. There are chicken porridge, fish porridge, and Tingzi porridge. Cantonese noodles are soft and tough. "Yifu noodles" are the most famous.

In short, Cantonese cuisine combines the advantages of "Kyoto flavor", "Gusu flavor" and "Yangzhou stir-fry", and is famous at home and abroad.

[Edit this paragraph] Introduction to famous dishes

The "Characteristics" of Guangzhou Wenchang Chicken are famous Guangzhou dishes. It uses Hainan Island Wenchang chicken as the main ingredient, plus ham, chicken liver, and suburban vegetables, and is cooked, steamed, and stir-fried. This dish has a beautiful appearance, bright gravy, and is a "characteristic" of the famous Guangzhou dish of oyster king and chicken feet. Cantonese people are fond of eating chicken feet and there are many ways to eat them. However, the cooking method of this dish is very delicate. It is first boiled, then fried and then stewed. The finished dish is golden in color.

Kirin Seabass "Characteristics" is a famous Guangzhou dish. This dish is very particular in its presentation. Several ingredients are cut into slices. "Characteristics" The suckling pig is made with fine art. The color is bright red and shiny, the skin is soft and tender, and the meat is tender. It has a unique flavor. Beautiful, well-known Chinese and foreign delicacies.

The "Characteristics" of Dongjiang Salt-Baked Chicken are made in a unique way, with rich flavor, smooth skin and smooth meat, slightly yellow color, crispy skin and tender meat, fragrant bones and meat, and attractive flavor. The "Characteristics" of Huadiao Chicken are uniquely made in a unique way. , the color is like amber, delicious and famous far and wide.

Fried chicken "Features" Fried chicken can be said to be the signature chicken of Cantonese cuisine. It has crispy skin and tender meat, and is indispensable for birthday and wedding banquets.

The "Features" of Assorted Winter Melon Caps are beautiful appearance, bright color, refreshing taste and rich nutrition.

Breeze brings refreshing "Features" The shape is unique, clear and pleasing to the eye.

The "Characteristics" of the eagle spreading its wings are realistic in shape, both edible and ornamental.

The "Characteristics" of Tai Chi Shrimp are beautiful in shape, fresh and fragrant.

Stewed lemon duck "Characteristics" original soup, clear soup and mashed meat clay pot fish balls "Characteristics" fish balls are the daily foods loved by Cantonese people. Generally, freshwater fish is used as the main ingredient, and the fish meat is minced into pellets. Fish balls can be boiled, steamed, fried, braised or stir-fried. Fish balls soaked in oil can be made by boiling them. The "features" of the fish balls are that they are white, tender and smooth, with moderate saltiness.

The "Characteristics" of Baihua Fish Maw: The cartilage of the fish maw is white, the taste is light and tender, the dish is elegantly presented, and it is elegant for entertaining guests.

The "characteristic" of Cantonese-style roasted stuffed duck is that it is served on a long fish plate. It is beautiful in shape, golden in color, and the skin is crispy and the meat is fragrant.

The "Characteristics" of Begonia Mushrooms are refined color, fresh and fragrant, rich in nutrients and suitable for all seasons.

The "features" of the stewed duck with winter melon and barley are: the duck is soft and the soup is delicious.

"Features" of Salted Egg Steamed Pork Patties: Duck eggs have been salted for a period of time and have a special salty aroma. They are mixed with minced pork and steamed into meat patties. It is a common dish in families across Guangdong.

The "characteristics" of pond lotus are similar to lotus flowers. Refreshing and delicious, you won't get tired of eating it.

The "Characteristics" of Buddha's Hand Spare Ribs are shaped like Buddha's Hand, fragrant on the outside and tender on the inside, delicious and delicious.

Smooth sailing "Features" Fresh crab, fruity aroma, clean mouth.

The special features of peony fried and stuffed snake breast are: crab roe is known as "peony", and shrimp glue is known as "hundred flowers". It is tender, smooth and delicious.

Salt Baking Salt Baking:

Definition: Wrap the pickled and flavored raw materials in gauze paper and bury them in roasted red crystal coarse salt. Using the thermal conductivity of salt, The technique of heating raw materials into dishes.

Process flow: Select materials → Pickle → Wrap → Bury in hot salt and bake → Plate

Features: Crispy skin and crispy bones, fresh and tender meat, thick dry aroma.

Salt baking utilizes the mechanism of physical heat conduction, using salt as a heat conduction medium to mature the raw materials. The heating time is based on the maturity of the raw materials, which is generally not too long, thereby protecting the texture and umami taste of the raw materials. When wrapped in paper and heated, even if the raw materials are tightly packed, the moisture in the raw materials will be emitted to a certain extent, which also has the effect of concentrating the umami flavor of the raw materials. Baking is a polysemous word in Guangdong dialect, which means roasted.

It means to lock in the aroma

Representative dishes: salt-grilled river eel, salt-baked prawns, and salt-baked chicken.