Cantonese cuisine uses a wide range of ingredients, not only the main ingredients are rich, but also the ingredients and seasonings are also very rich. In order to show the flavor of the main ingredients, Cantonese cuisine is very careful in choosing ingredients and seasonings, ingredients will not be mixed, and seasonings are used to bring out the original flavor of the main ingredients, both of which are refreshing. The color, aroma, taste, type, and to taste fresh as the main body.
Cantonese cuisine is a wide range of strange materials, varieties of fancy, eye-catching and chaotic. Flying in the sky, crawling on the ground, swimming in the water, almost all can be on the table. Partridge, sparrow, leopard civet, civet, pangolin, sea dog fish and other birds of prey needless to say; cats, dogs, snakes, rats, monkeys, tortoises, and even those who do not know the wrong as "locusts" of the grasshopper, but also in the list of cooking, and once the chef's hand, suddenly turned into exotic wonders and delicacies, every time so that the food appreciation, sigh of appreciation for the! "exotic and precious".
Cantonese cuisine is another prominent feature of the amount of fine and fine, ingredients and clever, beautiful and colorful decorations, and good at imitation of innovation, a wide range of varieties, the 1965 "Guangzhou Exhibition of Famous Dishes and Beauty Points," the introduction of 5457 kinds of as much.
The third characteristic of Cantonese cuisine is that it pays attention to the quality and flavor, and the taste is relatively light, striving for freshness and beauty in lightness. And with the seasonal changes, summer and autumn favor light, winter and spring favor rich, the pursuit of color, aroma, taste and type. Taste is clear, fresh, tender, crisp, smooth, fragrant; seasoning throughout the sour, sweet, bitter, spicy, salty; this is the so-called five nourishing six flavors.
Famous dishes of Cantonese cuisine include: roasted suckling pig, white burnt shrimp, dragon and tiger battles, chicken, taro meat, braised shark's fins, scrambled eggs in Whampoa, stewed worms, dog meat casserole, colorful stir-fried snake threads, chrysanthemum, dragon, tiger, and phoenix snake soup, etc. These are all famous Guangzhou dishes with local flavors
Contebralian cuisine is one of the eight major cuisines of our country. Its formation and development is closely related to the geographical environment, economic conditions and customs of Guangdong. Guangdong is located in the subtropics, near the South China Sea, abundant rainfall, evergreen, rich in produce. Therefore, Guangdong's diet has always been blessed with natural resources. As early as in the Western Han Dynasty, "Huainanzi - Spirit" contains the fine and extensive selection of ingredients for Cantonese cuisine, and it is conceivable that more than a thousand years ago, the Cantonese people were already comfortable with cooking different flavors with different cooking methods. Before that, the Tang poet Han Yu, who was deported to Chaozhou, described in his poems that the people of Chaozhou felt bad when they ate horseshoe crabs, snakes, cattails, frogs, octopuses, Jiang Yaozhu and dozens of other exotic foods. However, by the time of the Southern Song Dynasty, sea food such as octopus was already a top quality delicacy in many local dishes. In terms of ingredients and flavors, the use of raw food. To later raw food pigs, cows, sheep and deer has not much, but raw food fish, including raw fish congee and other habits retained to this day. The custom of serving raw fish, including raw fish congee, has been preserved to this day, while the custom of serving white-cut chicken cooked only with the thigh bone slightly bloodied is still practiced today. The Cantonese cuisine is characterized by exquisite knife work, complementary ingredients, and clear but not bland flavors, all of which are fully expressed.
Cantonese cuisine is also good at taking the strengths of each family, for my use, always learning new. Suzhou cuisine in the famous dish squirrel Mandarin fish, renowned north and south of the Yangtze River, but can not be on the Cantonese banquet. Although Cantonese people like to eat rat meat, but the name of the rat does not make it to the hall. Famous Cantonese chefs use skillful knife work to change the fish into a small chrysanthemum type, called chrysanthemum fish. With this change, it can be eaten in one bite, and it is convenient and hygienic to eat it with chopsticks and knives and forks. After being transformed, Su Cuisine has become Cantonese Cuisine. In addition, Cantonese cooking methods in the bubble, grill, bake, Sichuan is from the northern dishes, grill, bake, blanch transplanted. The new method of frying, deep-frying is to learn from similar methods of Western cuisine after the improvement of the formation. But the transplantation of Cantonese cuisine, not rigidly, is a combination of Guangdong wide range of raw materials, tender texture, people's tastes like fresh and new features, to develop, touching on the same. Such as northern cuisine steak, usually the raw material is seasoned, baked until crispy, pushed thickening to hit the bright oil on the plate, known as clear steak. While the Cantonese cuisine steak, is the raw material pot or steamed to greasy, and then pushed broad gravy steak on the performance of more material steak. Representatives of the eight treasures grilled duck, chicken wire grilled dried meat and so on. Guangdong's food culture and the Central Plains all over the same lineage. One of the very important reasons is that historically there have been a number of another dynasty of mainlanders. Successive dynasties sent to rule Guangdong and deposed officials, etc., have brought the northern food culture, during which there are many government chefs or pass their skills to their local counterparts, or set up their own stores in the marketplace to make a living, will be introduced directly to the food culture of the people of Lingnan, so that it has become an important part of the Cantonese cuisine. After the Han Dynasty, Guangzhou became the transportation hub of the western and eastern sea routes; in the Tang Dynasty, foreign merchants mostly gathered in Yangcheng, and merchant ships arrived in convoys. At that time, the economy of the Guangzhou area developed faster compared with that of the inland places.
The more famous ones are Guilian Sheng's Man Han Quan Xi and Perch Ball with Aromatic Dregs, Jufeng Garden's Drunken Shrimp and Drunken Crab, Nanyang Hall's Assorted Cold Dishes and Yipin Pot, Pin Rong Sheng's Sesame Balls, Yubo Lou's Semi-Sai Frying Pots and Pans, Fulaijiu's Crispy Carp Fish, Wanyuan Stacks' Hanging Hearth Ducks, Wanyuan's Chicken of the South China Sea, Nanyuan's Sliced Abalone with Red Hot Sauce, Xiyuan's Vegetarian Dinhosu, Dasanyuan's Braised Wings with Red Hot Skirts, Serpent King's Braised Dragon and Tiger, Lukuo s chicken, Yuyuan's glass shrimp, Huayuan's osmanthus shark's fin, Beiguo's jade tree chicken, Wangji's roasted suckling pig, Xinyuanlai's fish and cloud soup, Jinling's sliced duck, Guanzhen's fish maw in broth, Tao Taoju's stir-fried crab, Vegetarian food at Caigenxiang, Lujuyu's skinless suckling pig and Baiyun pork knuckle, and Taiping Pavilion's suckling pigeon in western sauce.
The Cantonese cuisine system consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou Cuisine includes famous food from the Pearl River Delta and Zhaoqing, Shaoguan and Zhanjiang. The widest area, with a wide variety of materials, fine selection of materials, excellent skills, good at changing, flavorful, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. In summer and autumn, they strive to be light, and in winter and spring, they emphasize richness, specialize in stir-frying, and require that the fire and oil temperatures be mastered in the right way. Chaoshan cuisine belongs to the land of Fujian, and its language and customs are similar to those of southern Fujian. After belonging to Guangdong, it was influenced by the Pearl River Delta. Therefore, Teochew Cuisine is close to Fujian and Guangdong, and has formed its own school by combining the strengths of the two families. It is famous for cooking seafood, and is characterized by soups, vegetarian dishes and sweet dishes. The knife work is fine and the taste is pure. Dongjiang cuisine is also known as Hakka cuisine, because the Hakka people were originally from the Central Plains, and moved south to avoid the war in the late Han Dynasty and the Northern Song Dynasty, and gathered in the area of Dongjiang, Guangdong. Its language, customs still retain the inherent style of the Central Plains, dishes with meat, very few aquatic products, the main ingredients stand out, pay attention to the aroma of thick, heavy oil, taste salty, to the casserole dish, there is a unique local flavor.
Cantonese cuisine, there is also a school of Hainanese cuisine, less varieties of food, but with the unique flavor of tropical food. Cantonese cuisine in the cooking to stir-fry, explosion-based, both braised, fried, baked, pay attention to fresh, tender, crisp, smooth, had "five nourishment six flavors," said. "Five Zi" that is, fragrant, loose, odor, fat, thick, "six flavors" is sour, sweet, bitter, spicy, salty, fresh. Attention is also paid to color, aroma, taste and shape. Many Cantonese dim sum are baked in an oven, which is characteristic of Western cuisine. The main famous dishes of Cantonese cuisine include roasted suckling pig with crispy skin, dragon and tiger battles, tai pai chicken, guo guo cai, Chiu Chow roasted eagle goose, monkey brain soup, and more than a hundred other kinds of dishes. Among them, "Roasted Suckling Pig" is the most famous specialty of Guangzhou. As early as the Western Zhou Dynasty, roasted suckling pig was one of the "eight treasures". During the Qing Dynasty, roasted suckling pig spread all over the world, but today it is famous in Guangdong. With the changes of the times, it has been improved in the cooking and production, which really achieves "the color like amber, but also like real gold", and crispy skin and soft meat, with a strong aroma on the surface, suitable for the tastes of southerners. The "Master's Chicken" is a traditional Guangzhou dish famous in Hong Kong and Macao, which started in the late Qing Dynasty and was interrupted in the 1970s.
The origin of Cantonese cuisine can be traced back to 2,000 years ago. The origin of Cantonese cuisine can be traced back to the early Han Dynasty, more than 2,000 years ago. In ancient times, before the arrival of immigrants from the Central Plains, the Lingnan Yue ancestors already had a unique style of food, such as preferences for white snakes, fish and clams and raw food. In the Western Han Dynasty, Liu An wrote that "the Yue people got python and snake as their favorite food". In the Song Dynasty, Zhou Dafei's "Answers from outside the ridge" also recorded that the people of Guangzhou "eat all kinds of birds, beasts, insects and snakes". This is inseparable from the geographical environment in which Guangzhou is located. Guangzhou belongs to the subtropical water network area, insects, snakes, fish and clams are particularly rich, at hand, cooking and eating, which has developed a preference for fresh, raw food habits.
Since the beginning of the Qin and Han Dynasties, the Han Chinese from the central plains have been moving southward into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought with them the Chinese culinary style of "braising is not too fine, eating is not too refined". In the Tang and Song dynasties, a large number of merchants from all over the Central Plains entered Guangzhou, and Guangzhou's cooking skills were rapidly improved, and in the Ming and Qing dynasties, Guangzhou's food culture entered a peak. According to the relevant documents in the second year of Daoguang in Qing Dynasty (1822), "The meat forest and wine sea in Xiguan, Guangzhou, had no cold or heat, no day or night."
Into the people of the 20th century, the 2030s, Guangchuan food customs, North-South compatibility, East and West, extremely rich in food, snacks, a large number of large batches emerged. The long years, so that Guangzhou people have inherited the tradition of food culture in the Central Plains, but also from foreign and various aspects of the culinary essence, and then according to local tastes, hobbies, habits, and continue to absorb, accumulate, improve, innovate, thus forming a wide range of dishes, cooking skills, quality and taste of the food characteristics. Over the past hundred years, it has become one of the most representative food cultures in China and one of the most influential in the world. This is not only according to the three major cuisines, i.e. "Lu Cuisine" in the Yellow River Basin, "Sichuan Cuisine", "Suzhou Cuisine" and "Shanghai Cuisine" in the Yangtze River Basin, and "Shanghai Cuisine" in the Pearl River Basin. "Cantonese cuisine occupies an extremely important position among the four major cuisines (i.e. Lu, Sichuan, Jiangsu, and Guangdong) or the eight major cuisines (i.e. Lu, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan, and Hui) of the Yangtze River Basin, as well as the "Cantonese Cuisine" of the Pearl River Basin. By now, Guangzhou's food, whether it is the variety and quality of food, the number and scale of restaurants, or the food environment and quality of service, is second to none in China, and also enjoys a good reputation abroad. At present, the city's food and drink stalls nearly 20,000, seats have reached as many as 900,000.