Cantonese cuisine was recorded in the Western Han Dynasty. Influenced by the imperial chef Xiayangcheng in the Southern Song Dynasty, it developed rapidly in the Ming and Qing Dynasties. In the 20th century, with the foreign trade, some characteristics of western food were absorbed, and Cantonese food was introduced to all parts of the world. There are thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Dishes have a wide range of raw materials, diverse colors, novel shapes, good at change, and pay attention to freshness, tenderness, coolness and smoothness. Generally, summer and autumn are light, while winter and spring are heavy. Seasoning can be divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). His cooking is good at frying, frying, stewing, stewing and frying. Its dishes are rich in color, smooth but not greasy. It is famous for cooking snakes, raccoons, cats, dogs, monkeys, mice and other wild animals. Famous dishes include coconut cup seafood, tricolor lobster, lychee shrimp balls, Tulane duck breast, Jinlong roast suckling pig, Jinghua Yushu chicken and sweet and sour pork.
Genre: There are three schools of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine.
Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.
Famous dishes: Three Snakes, Dragon and Tiger Phoenix, Roasted Suckling Pig, brine chicken, Winter Melon Cup and Ancient Meat.
2. Fujian cuisine is Fujian cuisine.
Originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful colors and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "rotten". Because Fujian is located in the southeast coast, it is rich in all kinds of seafood, such as sea eel, razor clam, squid, yellow croaker and sea cucumber. Therefore, many kinds of dishes are cooked with seafood as raw materials and have a unique flavor. Famous dishes include drunken mussel meat, squid with curly flowers, chrysanthemum perch, raw and fried mussels, whole chicken with fragrant sauce, smooth snail slices, anchovies with dragon body and so on.
Genre: developed from Fuzhou, Quanzhou, Xiamen and other places, represented by Fuzhou cuisine.
Features: seafood is the main raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.
Famous dishes: snowflake chicken, Jin Shoufu, braised chicken, orange juice Cargill fish, Taiji shrimp.
3. Shandong cuisine is Shandong cuisine
After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing dynasties, Shandong cuisine became the main body of the palace, which had a great influence on the northeast of Beijing and Tianjin. Today, Shandong cuisine evolved from the local dishes in Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. Jinan cuisine is good at frying, roasting, frying and frying. Its famous varieties are sweet and sour Yellow River carp, Jiuzhuan large intestine, crispy soup, roasted conch, roasted Sophora japonica in oyster sauce, roasted prawn, clear soup bird's nest and so on. Jiaodong cuisine is famous for cooking all kinds of seafood, with fresh and light taste. Its famous varieties include "dry steamed Cargill" and "fried conch". After the founding of the People's Republic of China, innovative famous dishes include abalone in original shell, walnut in milk soup, fish in white sauce, and elbow with sesame powder.
Genre: It consists of two local flavors: Jinan and Jiaodong.
Features: strong flavor, love onion and garlic, especially suitable for cooking seafood, soup and various animal offal.
Famous dishes: Fried Daha, Braised Conch and Crispy Carp.