Summer has passed in Guangdong, and winter will come soon. Maybe many people will be curious about autumn in Guangdong? In the eyes of Cantonese people, there is no autumn, after all, it only exists for more than a month. As we all know, Guangdong is a place with heavy humidity, so do you know how Cantonese people cope with this winter? What do they usually eat?

Eating hot pot is something that Cantonese people often do during the winter. Of course, this is very different from Sichuan hot pot, because Cantonese hot pot is not spicy. In fact, it is what we often call a side oven. . Cantonese hot pot is very simple, that is, put the meat and seasonings into the pot and cook for a period of time. After drinking the soup, you start eating hot pot. The rest is just like how we usually eat hot pot. The period in Guangdong is very heavy, especially after winter, when the whole body feels cold. At this time, the steaming hot pot can drive away the coldness on the body, which is simply not too comfortable. In addition, having a fireside fire with family and friends in winter can easily enhance relationships. The practice of making side stoves has existed in Guangdong for many years, and the materials used in each stove are different, but the only thing that is the same is the warmth around the dining table at that time.

Everyone knows that Cantonese people like to make soup, especially in winter, almost every household makes soup. Originally, Cantonese people drink soup to remove moisture from the body. In winter, drinking soup has become a It’s a must-do thing in winter. Chicken soup and lotus root and pork ribs soup often appear on the Cantonese table in winter. After the old hen has been cooked for a long time, the fat has flowed into the soup, and the chicken has become soft and delicious. After removing the chicken fat on the surface and then drinking a bowl of chicken soup, I feel that the whole province is full of strength. As for the lotus root and pork ribs soup, long-term stewing allows the lotus root to completely absorb the fat in the pork ribs. The lotus root becomes soft, waxy and youthful, and the bones and meat of the pork ribs are easily released. In the eyes of Guangdong, drinking these soups regularly in winter can not only remove moisture but also beautify the face.

There is another thing that often appears on the Cantonese dining table, and that is white radish. Sometimes it is stir-fried pork slices with dried white radish, or stir-fried pork slices with shredded radish, but no matter how it is done, it is not as popular as the white radish stew. In winter, Cantonese people often use white radish and pig's trotters to stew soup. After simmering for several hours, the white radish absorbs the fat of the pig's trotters and becomes crystal clear, with a hint of freshness and sweetness. As for the pig's trotters, it is already very delicious. If it is soft, the fat will flow out when you bite it. Of course, the most important thing is the soup. The soup is milky white and very sweet when it enters the throat. After drinking a bowl, I feel comfortable all over. Of course, Cantonese people also use it to make soup with crucian carp. The soup is still milky white and has the deliciousness of the fish. In the eyes of Cantonese people, plum radish is a treasure for winter. No matter how you eat it, it has great benefits for the body.