Cantonese cuisine has strict requirements on seasonality and regionality of ingredients. There is a saying that "don't eat from time to time", which means it is good to eat what ingredients in what season. There is also the use of the essence of ingredients. It can be seen that Cantonese cuisine is the easiest way to cook well. The nutrition of food is locked by steaming, boiling and stewing. Food is a gift from heaven, and the essence of heaven and earth gives us the best nourishment. Later, Huizhou, Zhejiang, Hunan, Fujian and the top four cuisines formed eight cuisines. Since the formation of the cuisine, it naturally has its own uniqueness and delicacy.
Northeast cuisine, Guizhou cuisine and other local cuisines also have a lot of delicious food. China's food culture has a long history, and good Cantonese cuisine is very particular about both ingredients and cooking methods. In the cooking of Cantonese cuisine, the use of flavors and fragrances is less, and most of them rely on some ingredients to refresh and flavor. Jiangsu cuisine is mainly in those cities in the middle and lower reaches of the Yangtze River. It is very attentive to materials and likes to stew. Generally speaking, the influence of sweet Cantonese cuisine in other provinces is not great, even worse than that of Hubei Chu cuisine, but its influence in other places is definitely the first. Foreigners can understand the profoundness of China's food culture by learning about Cantonese cuisine. But for me, Cantonese food tastes terrible. Because there is.