Ecological environment provides a possibility for shaping human diet culture. As we all know, the ancient Guangdong area was called "the land of barbarians", and the lack of plain areas made it impossible to grow rice and wheat in large quantities. Before the introduction of sweet potatoes, the food planted could not meet people's needs at all. With extremely scarce resources, the people of Guangdong have to eat whatever they want. This is how the habit of eating "game" comes from: voles in rice fields, pangolins and civets on mountains, bats in caves, etc ... Because of this, the varieties of ingredients in Guangdong are gradually diversified.
Of course, over time, Cantonese people have become what everyone calls "eating everything". It can be said that any change in food culture is caused by the crisis of survival. In fact, when I think about it like this, I still feel a little helpless. People are the main disseminators of food culture, and people and food culture can be said to shape each other.
This can also be reflected in two aspects, one is to ensure the freshness of ingredients when cooking and eating, and the other is to complement shapes with shapes. The former derives from the habit of eating raw fish and the cooking method of steaming and stewing, while the latter derives from eating all kinds of internal organs and brains. As mentioned earlier in the article, the joy of cattle, or the usual eating of pig brain and tripe, actually echoes the concept of health preservation in Guangdong. The concept of Guangdong people's health preservation has been passed down, and because Guangdong people are tirelessly pursuing health preservation, more health-preserving food cultures have emerged.