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1. Three characteristics of Cantonese cuisine:
Cantonese cuisine has a wide range of exotic ingredients and a wide variety of varieties, which is dazzling. Almost everything that flies in the sky, crawls on the ground, and swims in the water can be seated on the table. Not to mention partridges, grass sparrows, leopard cats, civets, pangolins, fur seals and other game birds; cats, dogs, snakes, rats, monkeys, turtles, and even grass insects that the uninitiated mistakenly think of as "locusts", It is also included in the list of cooking, and once it is in the hands of the chef, it immediately becomes a rare and delicious delicacy. Every time the eater praises it, it is called "a rare treasure".
Another outstanding feature of Cantonese cuisine is that it uses fine ingredients, has many and clever ingredients, and has beautiful and colorful decorations. It is also good at innovating in imitation and has a wide variety of dishes. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition "There are as many as 5,457 species introduced.
The third characteristic of Cantonese cuisine is that it pays attention to quality and taste, and the taste is relatively light, striving to be fresh and light, and beautiful. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be richer, pursuing color, aroma, taste and shape. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant; the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors.
2. 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 animal and plant food sources. 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 distinctive traces of Western cooking in Cantonese cooking techniques.
3. 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 domestic poultry, fish and shrimp 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.
4. There are 21 cooking methods, especially stir-frying, pan-frying, fire-stewing, stewing, deep-frying, pot-stewing, stewing, and simmering. They pay attention to heat, with special emphasis on "wok gas" and fresh cooking. Stir-fry and eat immediately, the dishes made pay attention to color, aroma, taste and shape. The taste is mainly light, fresh, tender and refreshing, and changes with the seasons. Summer and autumn strive to be light, while winter and spring tend to be rich, with "five flavors" (fragrant, crispy, crispy, fat and rich) and six flavors. (sour, sweet, bitter, spicy, salty, umami).