Chaoshan vegetables
It is Chaozhou cuisine, which is called "chilling" in Hong Kong. It is an important part of the traditional diet culture of the Han nationality, and Chaozhou cuisine can be traced back to the Han Dynasty. After the prosperous Tang Dynasty, influenced by the cooking skills of the Central Plains, Chaozhou cuisine developed rapidly. Nowadays, Chaozhou cuisine has developed into one of China's famous dishes with unique Chaozhou cultural characteristics, enjoying a good reputation at home and abroad.
Chaozhou cuisine pays attention to food supplement and seasonal food with seasonal changes. For example, the "Three Snake Potted Longgui" introduced in spring can dispel dampness, nourish skin, nourish yin and tonify kidney; In summer, "winter melon cup" and "cold melon sparerib pot" were launched to remove fire and cool off the heat; In autumn, "stewed abalone slices with mushrooms in Beijiao", "braised sea cucumber" and "stewed goose's feet with Chili" were introduced. There are "seafood hot pot" and so on in winter.
Chaozhou cuisine is famous for its high price, exquisite selection of materials, meticulous knife work, diverse cooking methods and deliberate pursuit of color, fragrance and taste. It is called the highest-end dish in China. The biggest feature of Chaozhou cuisine is relying on seafood. The main cooking methods are: stewing, stewing, frying, boiling (steaming), frying, frying, boiling, stewing, marinating, steaming and burning.
Cantonese cuisine
That is, Cantonese cuisine, in a narrow sense, refers to guangzhou fu cuisine, and also refers to Guangzhou cuisine, including Nanfanshun), which is one of the four major Han cuisines in China. It originated in Lingnan and developed from Guangzhou cuisine, Hakka cuisine and Chaozhou cuisine in a broad sense. As the representative of Guangzhou cuisine, it started late, but it has far-reaching influence. Most Chinese restaurants around the world are mainly based on Cantonese cuisine, which is as famous as French cuisine. So many people think that Cantonese cuisine is the representative cuisine of overseas China.
Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.
The difference between Cantonese cuisine and Chaozhou cuisine;
Cantonese cooking techniques are varied and varied, and the materials are wide and strange. Poultry and livestock, Shui Ze fish and shrimp and Cantonese cuisine are all local dishes. Snakes, rats, cats, dogs and mountains that are not commonly used in many places are also regarded as dishes. Cantonese cuisine is fresh, clear but not light, fresh but not vulgar. Pay attention to the quality of food and strive for its true color and original flavor. Although Chaozhou cuisine is influenced by Cantonese cuisine, it has always maintained its true colors and formed its own school. Chaozhou cuisine is good at cooking seafood, with pure taste and emphasis on modeling, and beet meat production is more distinctive. There are many Chaozhou restaurants in Guangzhou. If you try them again, you must not ignore the various dishes behind the dishes. If you carefully appreciate their collocation with dishes, you will gain a lot of experience.
As the saying goes, eat Chaozhou cuisine and watch DVDs. People who come into contact with Chaozhou cuisine for the first time are really dazzled by all kinds of carefully secret sauces. This is the most unique place of Chaozhou cuisine. The function of seasoning platter is that you can not only taste the original dishes, but also improve the taste and have endless aftertaste. Authentic Chaozhou restaurant has many side dishes. Red roasted goose slices, goose feet, goose heads, goose wings and other braised dishes are delicious, fresh but not fishy. Generally, this kind of pot-stewed taste is made of mixed brine of various Chinese herbal medicines, which has a unique taste and is fat but not greasy. "Radish beef brisket" and "pork ribs pot with spring vegetables" are also indispensable masters of Chaozhou cuisine. Hua Dan is rich in flavor. Although the materials used are simple, they are not made by ordinary families.