I am a loyal supporter of Cantonese cuisine, not only because I am from Guangdong, but also because I have a wide range of tastes. I am a Cantonese who loves spicy food, especially spicy food. I have been to most parts of China, and I have tasted eight cuisines and various dishes. However, I have always felt that Cantonese cuisine is the one that I think is most in line with China cuisine.

(Michelin Shanghai)

Of course, I am not the only one who thinks so. Michelin, a famous food guide, has been stationed in China, Hongkong, Macau and Shanghai in mainland China. In this guide, most star-rated restaurants are Cantonese restaurants. For example, Tang Ge, the only well-known Samsung restaurant in China, is Cantonese cuisine. Shanghai should be the location of the main cuisine restaurants in China, and its local dishes are also very famous. However, after the Michelin guide came out, local gourmets in Shanghai were a little surprised, because this local cuisine seems to have completely given way to Cantonese restaurants. From this perspective, it may be explained that Cantonese cuisine is also highly accepted internationally.

(Tang Ge Restaurant)

Of course, after all, the characteristics of Cantonese cuisine. What I like best is that Cantonese cuisine pursues the umami flavor of the ingredients themselves. Cantonese cuisine pays the most attention to the original flavor of food, which can be seen from its advocating steaming. Cantonese cuisine has a precise grasp of "freshness", unlike. To tell the truth, you let a person who has been eating Cantonese food for a long time eat something, even if it is made up with various seasonings and sauces, you can taste it at the first bite, and the taste is extremely delicate.

Similarly, the chefs of Cantonese cuisine follow the authentic ingredients and bloom in the process of cooking, which is also the place where I admire Cantonese cuisine most.