Guangdong cuisine is good at cooking seafood, and soups, vegetarian dishes and beets are very distinctive. Fine knife work and pure taste. ? The dishes are mostly meat, with little aquatic products. The main ingredients are convex, elegant and fragrant, with heavy oil and salty taste. Casserole dishes are good at it and have a strong local flavor.
Cantonese cuisine, namely Cantonese cuisine, is one of the four traditional cuisines and eight traditional cuisines in China. It originated in China. After more than 2,000 years of development, it gradually matured in the late Qing Dynasty. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (a Hakka cuisine), each with its own characteristics? . Cantonese cuisine is as famous as French cuisine all over the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the world, there are countless Chinese restaurants all over the world, so Cantonese cuisine is the mainstay.
Guangzhou cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places. It has the characteristics of freshness, freshness, tenderness and smoothness. It is good at stir-frying, and it is required to master the heat and oil temperature just right. At the same time, it also allows the practice of multi-dishes to study the momentum and level of dishes. Guangzhou cuisine is the representative of Cantonese cuisine, and the people have the reputation of "eating in Guangzhou", and Shunde has been awarded the name of "gourmet capital" by UNESCO. Cantonese cuisine is the representative cuisine of China abroad. Cantonese cuisine is complicated and elaborate. Cantonese cuisine is a culture, an atmosphere, a rendering, a reconciliation, a folk custom, a color and a reflection of a healthy scale.