(1) Introduction of Cantonese cuisine

Cantonese cuisine, the local flavor of Guangdong, is one of the four major cuisines in China. With its unique food and rhyme, it is unique and enjoys a high reputation at home and abroad. Its superb cooking skills, diverse dishes, delicious taste and perfect overall design of color, fragrance, taste and shape are second to none. In today's China, from the capital to the frontier, from the coast to the customs, a "Cantonese cuisine style" is sweeping across the country, even impacting the market originally occupied by other cuisines. Cantonese cuisine is mainly composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

(2) Geographical and historical factors affecting Cantonese cuisine.

Guangdong is located in the southern coast of China, with numerous mountain plains, criss-crossing rivers and lakes, mild climate, abundant rainfall and pleasant climate. The west, east and north are surrounded by mountains, with lush forests and grass, rich fruits in Lingnan and numerous birds and animals. The south faces the sea and the beaches are vast, producing many salty and fresh water products and amphibians. At the same time, Guangzhou is a trading port city with a long history, which absorbs all kinds of foreign cooking materials and cooking skills, making Cantonese cuisine increasingly perfect. In addition, overseas Chinese sent back the cooking skills of Europe, America and Southeast Asia to their hometown, which enriched the contents of Cantonese cuisine recipes and left a distinct trace of Western cooking in Cantonese cuisine.

After Qin Shihuang unified Lingnan, Sino-Vietnamese cultural customs quickly merged. The formation of Cantonese cuisine has a long history, and a large number of immigrants from the Central Plains moved to Lingnan, which made Guangdong food culture deeply influenced by the Central Plains. After the Opium War, missionaries and businessmen from Europe and America flooded in, and thousands of businessmen gathered in Guangzhou, which provided a broad market for the development of catering industry. Guangdong cuisine absorbs the advantages of Central Plains cuisine and western food, and then absorbs the advantages of Guangdong local cuisine, integrating ancient and modern, connecting Chinese and western, forming a unique Guangdong food culture which is different from other regions in China and enjoys a good reputation at home and abroad.

(C) Cantonese cuisine has a long history

Cantonese cuisine has a long history. As early as 2,000 years ago, the book Huai Nan Zi in the Western Han Dynasty recorded that "the Yue people think snakes are the best food", and the Southern Song people also exaggeratedly described that Cantonese people "never get tired of eating them, regardless of birds, animals, insects and snakes". In the tomb of Zhao Hu, the second generation of Nanyue King around 122 BC, there were stoves, forks and suckling pig bones for boiling suckling pigs.

(D) Guangdong herbal tea

Guangdong herbal tea, a unique tea in Guangdong, has the functions of cooling, relieving summer heat and dehumidifying, and plays a role in health care and quenching thirst. Guangdong is located in Lingnan. Rainy and humid, warm in winter and hot in summer. In order to get rid of damp heat, our ancestors made all kinds of herbal tea, and pharmacies, stalls and workshops that manufacture and sell herbal tea also developed with the needs of society. Every summer, herbal tea is an essential drink for Cantonese people. The main ingredients of Guangdong herbal tea are Prunellae Spica, winter mulberry leaves, wild chrysanthemum, Herba Artemisiae Scopariae, broken bowl, Prunus mume, Plantago, Hedyotis diffusa, nutmeg, honeysuckle, perilla, mint, rose, lobelia, etc.

(5) Guangzhou cuisine

Guangzhou cuisine pays special attention to exquisite cooking skills. There are as many as 2 1 cooking methods, especially frying, frying, stewing, frying, stewing and buckling. It pays attention to inflammation, especially "frying" and instant frying. The cooked dishes pay attention to color, fragrance, taste and shape. The taste is mainly clear, fresh, tender and refreshing, which changes with the seasons. Light in summer and autumn, rich in winter and spring, with five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Guangzhou cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, and combines the advantages of Beijing, Jiangsu, Yangzhou, Hangzhou and other provinces as well as western food, becoming a self-contained, widely used and dazzling Guangzhou cuisine. Almost everything that flies in the sky, crawls on the ground and swims in the water can be eaten. Needless to say, partridges, sparrows, leopards, civets, pangolins, seal fish and other wild animals and birds; Cats, dogs, snakes, rats, monkeys, turtles and even grass, which are mistaken for "leeches" by ignorant people, are also included in cooking. Once cooked, they suddenly become rare and delicious, which makes Chinese and foreign people sit up and take notice and be very surprised. Another outstanding feature of Guangzhou cuisine is that its dosage is fine and fine, its materials are exquisite, its decoration is exquisite and gorgeous, and it is good at imitating and innovating, and its varieties are numerous. 65438-0965 "Guangzhou Famous Cuisine Exhibition" introduced 5457 kinds.

There are many seasonings in Guangzhou cuisine, such as oyster sauce, fish sauce, vermicelli sauce, sand tea sauce, black bean sauce, passion fruit juice, sweet and sour sauce, sour plum sauce, curry powder and lemon juice, which play a decisive role in the unique flavor of Guangzhou cuisine. However, compared with other cuisines in China, Guangzhou cuisine uses less strong and spicy seasonings to keep the original flavor of food.

The famous dishes of Guangzhou cuisine are: roast suckling pig, Long Hudou, old chicken, braised skirt wings, chrysanthemum, dragon and tiger, phoenix, snake soup and so on. Long Hudou, boiled shrimp, roast suckling pig, taro braised pork, Huangpu scrambled eggs, braised Mi Chong, dog meat pot, colorful shredded snake, etc. They are all famous Guangzhou dishes with local flavor.

1, Guangzhou snacks

Guangzhou snacks can be roughly divided into seven categories: oil pan, porridge, noodles, cakes, desserts, zongzi and assorted foods. These snacks are cheap and good, all over the city.

Oily snacks include fried dough sticks (fried noodles), sweet cake (salty pancakes), dates, crispy beef and crispy dough twists. Some are salty, some are sweet, some are salty and sweet, some are crisp and sweet, and some are crisp and sweet.

There are many kinds of porridge. Generally, oil pan and porridge are operated at the same time.

Flour varieties include noodles, wonton, Shahe rice noodles, pig rice rolls, Guilin rice noodles and so on. Wonton noodles and Shahe rice noodles are the most popular among the masses, while pork rolls are served in the morning and are very popular. Noodles and Shahe noodles can be made into beef brisket noodles, pork hand noodles, fish egg noodles, beef brisket river noodles, shredded pork river noodles, fish fillet river noodles and so on. You can make soup or fry it.

There are muffins, cotton cakes, radish cakes, taro cakes, water chestnut cakes, Lunjiao cakes and so on. The similarities between these foods are all steamed.

Desserts account for a small proportion of snacks, but each has its own characteristics and is more popular.