First, pay attention to the original flavor, light and sweet. Pursuing the real taste may be the essence of Shunde's diet. Shunde people are simple and pragmatic, and "eating the real taste" is the consistent pursuit of Shunde people. The biggest feature of Shunde cuisine is authenticity, and the selection of ingredients requires fresh and pure ingredients, and freshness is the top priority. Li Yu, a gourmet in Qing Dynasty, once said, "Fish eaters value fresh first", which is more appropriate to describe Shunde cuisine. Because the ingredients themselves are delicious, they are rarely used in cooking, and the heat is just right. It is not too raw or too hot, which ensures the freshness and purity of the dishes.

Second, the water town has a strong flavor and a homely taste. Hong Kong gourmet Zock summed up the characteristics of Shunde cuisine as a eight-character mantra: "You can never get tired of eating delicious food, and the beauty is at home." Shunde cuisine is actually from home cooking to market. Shunde people's best "Fengcheng cooking" was originally fried with home cooking, and one of the selling points was the cordial taste of the family. In addition, exquisite craftsmanship and making the best use of everything are the two highlights of home cooking in Shunde water town, and cheap and good quality will always be the only magic weapon to attract diners.

Third, the method is exquisite and the technique is changeable. A word "Jing" can guide the essence, exquisite concept, exquisite skill, exquisite quality and, of course, exquisite appearance of Shunde cuisine.

The so-called Hakka dishes are the traditional dishes in Hakka settlements, which are popular dishes in Hakka dialect. Hakka dishes are slightly different according to different regions. What is authentic Hakka food? For example, the standard Hakka dialect is Meixian dialect, and the Hakka dialect played on the radio is based on Meixian dialect; Speaking of food, the general conclusion is that Meixian, Heyuan and Huizhou are the birthplaces of Hakka food, and Heyuan is the central area where Hakka food can be carried forward. At present, Hakka dishes popular in Guangdong, Hong Kong and Macao are all authentic Hakka dishes from Heyuan. Traditional Hakka dishes are original, coarse and fine, and the taste is famous for being salty, fat and fragrant. Many Hakkas who moved to the south gradually in the past dynasties lived in remote mountainous areas and lived in poverty, so they needed to add a lot of salt to non-staple food to reduce the consumption of non-staple food. This is the wisdom to adapt to this life. In addition, salt is indispensable for heavy physical labor at high temperatures. This is the reason why the first characteristic is "salty". In order to feel full on an empty stomach in heavy work, you must eat fatty food, which is the reason for the second feature "fat". In order to adapt to the life of escape and vagrancy, Hakkas have cooked many dry foods, such as vegetables, meat and cakes. When these dry and easy-to-preserve foods are extracted, spicy spices are essential, which forms the third characteristic "fragrance". In the late 1970s, the author was lucky enough to go to a famous Hakka restaurant in Guangzhou with relatives. It is said that it was the only Hakka restaurant in Guangzhou at that time, that is, Dongjiang Hotel on Zhongshan 4th Road. Dongjiang Hotel was founded in 1946, then called "Ningchang Hotel". It is said that the owner was born in Xingning county and named after it. Dongjiang Hotel has ten famous dishes, namely "Tangyuan" and "Salt? Chicken, colorful assorted pot, Babaofu duck, Dongjiang fried meat roll, stuffed tofu, braised pork with plum vegetables, pickled cabbage rotten juice, Dongjiang round feet and braised sea cucumber. These ten famous dishes all embody the essence of Hakka cuisine "salty, fat and fragrant". " Braised pork with plum is a famous dish, but it is also a home-cooked dish. Many Hakkas regard it as a representative of Hakka cuisine. This explanation: "Plums in plum vegetables. It's Mei from Meixian County. In Huiyang area, its plum vegetables have the largest yield and excellent quality, so it is welcomed by people including non-Hakkas. It is worth mentioning that the "home cooking" of Hakka cuisine is tofu, which accounts for a large proportion. Hakka bean curd originated from the habit of wrapping jiaozi in the Central Plains. Because it moved to Lingnan instead of wrapping jiaozi with wheat, it came up with a way to make tofu. Hakka people eat tofu in a variety of ways, such as tofu flower before meals, fried tofu as the staple food, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, tofu milk and so on. Hakka dishes also like meatball soup made of beef, pork and fish, such as "Tang Niu Wan". "Niuwan" is beef balls. It's called Niuwan here just for the convenience of narration. In fact, this kind of minced meat is mashed with an iron bar in one hand on a slender special countertop (making meatballs with this tool is especially common in eastern Guangdong). In addition, there are sweet or salty soups made of glutinous rice. This food is called "". They are called "white sugar dumplings" and "salty dumplings" respectively. This kind of "so-and-so pill" or "so-and-so soup" and fermented tofu, as well as "salt? Chicken, braised pork with plum vegetables, sauerkraut soup, etc. , must be sold in street stalls and "markets" in Hakka residential areas, and these dishes must also be listed on the menu indicating Hakka restaurants. After carefully tasting Hakka dishes, I always feel that they have both northern flavor and southern characteristics, and they are plain and authentic. Originating from nature and returning to nature is also a classic element of Hakka food culture.

Chaozhou cuisine is an integral part of Chaozhou culture. After more than a thousand years of formation and development, it not only inherits the flavor of traditional famous dishes according to the ancient legal system, but also develops by absorbing the sauces of Cantonese cuisine and Dongjiang cuisine. On the basis of traditional flavor, it combines the flavors and cooking techniques of famous dishes from all over the world, refines and innovates, and is famous at home and abroad for its "color, fragrance, taste and shape". Chaozhou cuisine is exquisite in material selection, exquisite in production, exquisite in knife work and beautiful in shape, and makes full use of the skills of frying, frying, boiling, stewing, soaking, frying, burning, stewing, boiling, marinating, smoking, buckling and rolling. Its outstanding characteristics are: clear but not light, fresh but not fishy, tender but not raw, fat but not greasy. Chaozhou recipes sorted out in recent years are divided into eight categories and 234 varieties. Chaozhou snacks are even more famous. Spring cakes, bamboo shoots, glutinous rice, crystal buns, beef balls, etc. were listed in time, and the fragrance overflowed the streets.