The biggest feature of Guangfu cuisine is that "flowers are delicious". There has always been a proverb in Guangzhou: "Everyone can eat with his back to the sky." Qu Dajun's "Guangdong New Language" says: "The food in the world is available in eastern Guangdong, and the food in eastern Guangdong may not be available in the world." It reflects that its cooking ingredients cover almost all animals and cover a wide range. Besides pork, beef, fish and chicken, it also includes snakes, raccoons, dogs, cats, monkeys, rats, snails, worms, insects, osmanthus cicadas, snakes, centipedes, voles, chicken feet, duck tongues, bullwhip and beef offal. Famous dishes include five snakes, roast suckling pig, dragon and tiger phoenix, wax gourd cup, old fire soup and so on. Although there are countless cooking methods of Cantonese cuisine, steaming, frying and frying are the most common cooking methods in restaurants, because this method takes a short time and conforms to the cooking concept of bringing out umami flavor.
Most Cantonese dishes only need ginger, onion, sugar, salt, soy sauce, rice wine, starch and oil. Only when cooking internal organs will you add more seasonings such as garlic. Spiced powder and white pepper are used in Cantonese cuisine, but they are rarely used. People who are used to eating other dishes sometimes feel that Cantonese food tastes dull. In order to maintain the original flavor, Cantonese cuisine is generally light, so it likes to be cooked by steaming, with little salty, sour and spicy taste.
Liu An's Huai Nan Zi: "The Yue people think that eating snakes is delicious, and China (Central Plains) gets it and abandons it."
Tsui Hark's "Clearing Money, Diet, Birds, Animals and Insects Eating in Guangdong": "The food in eastern Guangdong is very different from that in other provinces, including dogs, voles, snakes, centipedes, clams, cockroaches, cicadas, locusts, dragonflies and insects."
Han Yu's Eighteen Coordination Laws of Eating Yiyuan at the Beginning of the South: "Limulus is as real as Huiwen, and its bones are negative. Oysters stick together like mountains, and hundreds are born separately. Typha fish's tail is like a snake, and its mouth and eyes don't match. Clam is a frog with the same name as Zhenlang. Zhang Ju vest column, fighting the blame. There are dozens more. It's amazing. I'm here to resist the devil and cook from the south. Season with salt, acid, pepper and orange. The foul smell rises and the mouth swallows sweat. But the snake knows what it used to know. It is really afraid of its mouth and eyes. Open the cage and let it go, but the depression is still uneven. It is not my sin to sell my son, and it is not my feeling not to kill him. I don't pray for the spirit beads, but I'm glad there is no resentment. Remember to talk about songs and tell them to your peers. "
Guangdong noodles are most famous for their "lady noodles". According to historical records, it was created by the calligrapher and chef of Yi Bingshou, the magistrate of Yangzhou, during the Qianlong period, hence the name Yi Fu Mian. Yi Bing Shouye. Mo Qing, a native of Tingzhou, Fujian, was a scholar during the Qianlong period. He is good at painting and has a rich collection. He is an elegant and romantic person. I have been a magistrate in Huizhou and Yangzhou, and both places pay attention to diet. When he was appointed as the magistrate of Huizhou, a chef named Mai was employed. He was good at cooking and loved eating. Chefs can cook and learn from each other, and the host and guests get along well. Later, Yi Bingshou was transferred to Yangzhou, followed by chef Mai, where he used the method of making cakes in Jiangnan area to create Yifu noodles. There is an article about "Yi Fu Noodles" written by Weifa Hong in the early years of the Republic of China: "Yi Bingshou was the magistrate of Yangzhou in the past, and the noodles were created by him." There are also Gourmets Gossiping about Yifu Noodles, Tang's Talking about Things, Yangzhou Fried Rice with Yifu Noodles, and Zhu's From Yangzhou Fried Rice to Yifu Noodles.
The legend about the Yifu noodles in Zhengzhou is that there was a general named Yi in Yecheng (now Anyang, Henan) in the Tang Dynasty. On one occasion, he went back to his hometown to visit relatives, only to find that his foothold at home was unstable. Suddenly, the emperor made an imperial decree to let him return to Korea. The Iraqi family is unwilling to hold a banquet. In desperation, the chef rolled the flour into egg noodles, fried them in an oil pan, and then added broth to the casserole, adding ingredients such as sea cucumber, Hericium erinaceus, cooked shredded chicken, magnolia slices, mushrooms, fungus and so on, and served them to the Iraqi generals for tasting, which was not only a banquet for the generals, but also a farewell to them. The general praised it after tasting it, and this face has been circulated among the people since then.
"National food" is a famous dish in Chaozhou. It is said that in A.D. 1278, Zhao Nan, the last emperor of the Song Dynasty, fled to Chaozhou and lived in an ancient temple in the mountains. The monks in the temple heard that he was the emperor of the Song Dynasty and were very respectful to him. Seeing that he was tired and hungry all the way, he picked some fresh sweet potato leaves in his own sweet potato field and removed the bitter leaves to make soup. My younger brother was hungry and thirsty, and saw that this dish was green and fragrant, soft and fragrant. I feel refreshed after eating, so I appreciate it very much. Song Shaodi saw that the monks in the temple managed to make this bowl of soup for him in order to protect themselves and protect the Song Dynasty. I was very moved, so I named this dish "National Food", which has been passed down to this day.
Long Hudou, also known as "Three Snakes Stewed Leopard and Beaver", "Dragon and Tiger Stewed" and "Chrysanthemum Dragon and Tiger Phoenix", is a traditional Guangdong dish. Cooking with snakes has a history of more than 2000 years in Guangdong, where there was a proverb that "the autumn wind starts, only its fat, it's time to nourish", which was used as a palace delicacy in ancient times. The legend of "Long Hudou" began in Tongzhi period of Qing Dynasty. A man named Jiang Kongyin was born in Shaoguan, Guangdong, and worked as an official in Beijing. After returning to my hometown, I often learn cooking and want to create new famous dishes. One year, on his seventieth birthday, he tried to cook with snakes and cats in order to bring out a new famous dish for his relatives and friends to taste. Snakes are dragons and cats are tigers. They fight as soon as they meet, so they are named "Long Hudou". Relatives and friends felt good after tasting it, but felt that the umami of cat meat was not enough. It was suggested to add chicken to cook. Ginger, according to everyone's opinion, added chicken to this dish, which tasted better and became famous in one fell swoop. Later, it was renamed "Three Snakes Stewed Panther" and "Stewed Dragon, Tiger and Phoenix", but people still used to call it "Long Hudou". This dish is widely spread in Lingnan area and has become the main specialty of the world-famous Cantonese restaurant. When Chinese and foreign guests come to Guangzhou, they must try this dish, otherwise they will say, "This trip is empty."
According to legend, during the Spring and Autumn Period and the Warring States Period, the military commander of Chu Zhuangwang rose from his position to murder the king of Zhuang in an attempt to usurp the throne. Zhuang Wang was forced to fight in the area of Qinghe Bridge in Jingzhou. The more urgent the situation is, the king of Zhuang will be defeated and the situation is very critical. Yang, a general loyal to Zhuang Wang, came to help, and finally the two sides decided the outcome with arrows. So one bridge east, one bridge west, Yue Coke shot three arrows first, and they were all captured by Yang. When it is Yang's turn to shoot ultra-focus, the method of combining reality with reality is adopted. The first arrow is shot in the air, the second arrow is shot at close range, and the third arrow is shot at the throat. After Yuejiao was killed, he chopped Yuejiao into mud and gave a banquet for Yang Qinggong. When a dish made of eel and pork appeared at the celebration dinner, King Zhuang named it "Long Hudou". This dish has undergone many years of evolution, and it is also steamed first and then fried.
At the end of the Southern Song Dynasty, Min, the last little emperor, fled to Chaoshan area, leaving endless memories for Chaoshan people, such as tailless snails, song tea, pearl porridge, phoenix Tianchi four-legged fish, Song Jing of South Australia, lotus peak in Haimen, Chaoyang, and so on. At that time, there was also a famous dish-national security dish, which was moist as jade, smooth and delicious. Legend has it that Shaodi fled to a barren mountain and ruined temple in the suburb of Chaozhou one evening, with pursuers behind him and sunset before him. He was hungry. I think it must be tears. However, people eat for the sky, and there is nothing in their stomachs, and this dragon species is no exception. However, in the past, precious food and jade were like sunset before my eyes, leaving only sad memories. The old monk was embarrassed to wait on the coachman, and Brahma's pure land was difficult to serve as royal food, so he came to the rescue. He quickly grabbed a handful of sweet potato leaves from the garden behind the temple, boiled them in boiling water, sprinkled some salt and brought them to the rescue. Unexpectedly, the young emperor stopped eating and was full of praise. When asked why he cooked this dish, the monk was clever and casually replied "national food". After listening to this, the monarch and the minister praised it and everyone was happy. ?