Let me tell you a little thing. More than 20 years ago, I saw a scene in the kitchen of a hotel in Guangzhou: the executive chef went to the kitchen to scold the chef, saying that his food was not cooked well and the water came out. Executive chef, Cantonese family, early twenties. He worked as executive chef (booking rooms) in more than 20 hotels, with a monthly salary of 25,000, so we can know his income level in the 1990s.

He found the chef. In those days, people in their forties could earn more than 10 thousand a month. They scolded him in front of so many people, but they couldn't face it, so they talked back to the effect that it was no big deal and didn't delay eating. Without saying anything, the executive chef put it directly on the pot (the position of the kitchen chef is to go out to buy food before making moves), ordered a dish and made several clean operations. All right! The dish is green and crisp, just cooked, and the sauce just locks the water. The dishes are served one by one, and there is no soup at all! The executive chef pointed to the dish and said, this is the effect I want. The chef's face is full of admiration. At that time, dozens of people in the whole kitchen applauded unanimously. Really impressive!

After so many years, I naturally remember that young man's powerful atmosphere and superb ball skills. Cantonese cuisine is mainly Shunde cuisine, Chaoshan cuisine and Hakka cuisine, which combines the advantages of various countries' cuisines and precipitates ingredients. Not living in Guangdong for a long time, people who travel for a few days simply can't understand it.

In addition, there will be a classic representative of Cantonese cuisine, which is boiled chicken. For Cantonese, no chicken is a feast. Therefore, Cantonese people are very persistent about chicken, and they are very particular about the choice of raw materials, the mastery of cooking and the deployment of dipping materials. Although boiled chicken can be regarded as a representative of Cantonese cuisine, it is not as famous as Beijing roast duck.

I think there are two reasons:

First of all, Beijing roast duck often appears on TV. No matter where people come from, they all have some knowledge of Beijing roast duck.

Secondly, there will be more kinds of Cantonese cuisine. For example, Beijingers think Beijing roast duck is delicious and will try their best to promote it. But Cantonese people think that boiled chicken is delicious, fried chicken with black bean sauce is delicious, fried squid with black bean pepper is delicious, and even garlic and cabbage are delicious. Wait, there are too many dishes!

If you ask a Cantonese what is best, his answer is only three words:? Food stall? !