Then, let's take a look at Cantonese cuisine culture with me!
Guangdong cuisine, the local flavor of Guangdong, is one of the eight famous cuisines in China. It is unique with its unique cuisine and charm, and enjoys a high reputation at home and abroad.
Guangdong is located in the southern coast of China, with numerous mountains and plains, criss-crossing rivers and lakes, mild climate and abundant rainfall, so the food sources of animals and plants are extremely rich. At the same time, Guangzhou has a long history as a trading port city, which has absorbed all kinds of foreign cooking materials and cooking skills, making Cantonese cuisine more and more perfect. In addition, overseas Chinese living abroad sent back the cooking techniques of Europe, America and Southeast Asia to their hometown, which enriched the contents of Guangdong recipes and left a distinct trace of western cooking in Guangdong cuisine.
"Cantonese cuisine" consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. It has a long history. As early as 2, years ago, in the book Huai Nan Zi written by the Western Han Dynasty, it was recorded that "the Yue people got a viper to serve food", and the Southern Song people also exaggeratedly described that the Cantonese people "ate everything without asking about birds, animals and snakes". In the tomb of Zhao Hu, the second generation of the South Yue king, around 122 BC, there were stoves, forks and suckling pig bones for burning suckling pigs. In 1956, the first large-scale "Guangzhou Famous Cuisine Beauty Exhibition" was held. There were 5,457 kinds of dishes and 825 kinds of dim sum, which showed the essence of Guangdong food culture.
based on the collection of outstanding folk foods from all over our province, Guangzhou cuisine has continuously absorbed the essence of major Chinese cuisines and learned from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, excellent skills, good at change and diverse varieties. In 1956, there were 5,447 Laipin products introduced at the Guangzhou Famous Cuisine Beauty Exhibition. There are 815 snacks and hundreds of snacks related to dishes.
Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing, and buckling. The cooked dishes pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, and heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, roast duck, snake soup, shrimps in oil, big skirt wings in brown sauce, steamed seafood, grilled ginseng with shrimp seeds, etc ...
The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge the strengths of the two, and their flavors are unique. In recent years, the new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous Chinese and foreign cuisine. Chaozhou cuisine pays attention to knife work and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soups and beets is the most distinctive. The taste is still fresh, depressed but not greasy. Love to use seasonings such as fish sauce, sand tea sauce, plum cake sauce and red vinegar. Famous dishes with flavor include roasted wild goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Tai Chi taro and so on.