Practice: the characteristics of Cantonese cuisine is to pay attention to the texture and taste, the taste is relatively light, and strive for freshness in the clear, light in the beautiful. And with the change of seasons and 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.
Preoccupation with dining
Preoccupation with dining Preoccupation with dining Cantonese cuisine, whether it is sea and river fresh or ordinary fried dishes, points, are focused on the freshness of the raw materials, diverse, good use of burning, boiling, stir-frying, deep-frying, steaming, burning and other processes, in order to maximize the excavation of raw materials of the most fascinating place. When the first dish to eat the first plate, such as: roast suckling pig, brine platter, etc.; and then on the hot dishes is a variety of exquisite stir-fry, a variety of stews, entrees, etc., there must be a fish to do the main course, as the saying goes, "no fish is not a seat," so this fish must be a famous type of fish; the last but also on a vegetarian dish; and then desserts, fruits, and a variety of snacks.
Eat Cantonese food
The most important thing is to match, the waiter will take great pains to help you change plates and cups, for example, eat roast suckling pig with red wine, eat and drink Pu-er tea to reduce fat; eat roasted leg of mutton with whisky, so that you can bring out in the field to eat leg of mutton and a piece of wheat in the field with the wind in the scene. Eat boiled shark's fin to be accompanied by chilled Chinese white wine ...... There are also many dishes still need to be accompanied by condiments, when eating shrimp and pigeon, the waiter has to wash his hands with the cup and so on. Cantonese cuisine dishes are very selective, tasting soup is the head, the general restaurant almost all have more than five or six kinds of soup for you to pick, raw seafood varieties so that you order when listening to the waiter to introduce the name of a variety of fish will feel cloudy, and then ask you to choose which way to eat - day! There are no fewer than five ways to steam, so it's a bit overwhelming without someone who's studied a bit about food. ...
Guangzhou dim sum, also known as Canton style dim sum, is based on Lingnan snacks, drawing extensively from all over Beijing, including the six ancient capitals of the Palace of the pastry and Western-style pastry technology development and become. There are more than 1,000 varieties, the highest in the country. It is characterized by the use of sophisticated materials, a wide range of varieties, novel styles, fresh and diverse flavors, fine production, both sweet and salty, and can adapt to the seasons and the needs of people from all walks of life. All kinds of dim sum are concerned about the harmony of color, different shapes, contrasting with each other, people never get tired of eating. The varieties, styles and flavors of dim sum are composed of skins, fillings and techniques. Nowadays, there are twenty-three kinds of dim sum skins in four categories and forty-six kinds of fillings in three categories in Guangdong. Dim sum masters, with great skill, give these different skins and fillings a thousand different combinations and shapes, making a variety of fancy desserts. The representative varieties of the various types of dim sum include: shrimp dumplings, dry-steamed siu mai, E Sister's pink fruit, horseshoe cake, barbecued pork buns, glutinous rice chicken, etc.; among the biscuits, the Cantonese Mid-Autumn Moon Cake is the most famous, and there are also wife cakes, chicken cakes and almond cakes. Not long after the death of the fish, its gills are still red, in the Central Plains around the people, has been considered fresh; but for the people of Guangzhou, the living and breathing fish is called fresh; and the most concerned about the fresh fish, to count the Shunde people, they believe that the fish was caught for a long time, despite the swimming has not been, is still not fresh, this kind of fish is called "lost souls of the fish", steamed after After steaming, the fish is steamed, and then the water is "dish water" (this is visual) and the meat is "cut" (this is taste, the so-called "cut" is also thin, no more fat and sweet fish flavor). They want to eat the kind of fish that is caught and killed and steamed, the fish that has not been tortured by terrorism, and only then is it called "fresh". It is called "fresh" because it still has a soul and has not been dispersed. Wow, the soul has a fresh flavor. To recognize freshness, listen to your tongue. The tongue's ability to recognize the freshness of a fish is a matter of practice, just as Lu Yu could recognize whether the water used to make tea was from the upper or middle reaches of a river. Shunde people identify the freshness of the fish that sensitive, is a real evidence. 18th century France, a thinker called Bright Safran, said that the ancient Roman gourmet can "through the smell of the fish is produced in the city under the bridge or produced in the lower reaches of the river," I see the Shunde people and the Romans, respectively, on behalf of the East and West, the top of the fish-eating family.
Eating abalone is very important
Abalone can be divided into several categories: Japanese abalone, Voma abalone, Jipin abalone, South African abalone, Middle Eastern abalone, etc. Among them, the abalone is oval in shape, and the shape of the fish is very small. Among them, the outline of the abalone oval shape, abalone edge is small, the bottom of the pillow shows the shape of the bead material, the size of the beautiful, Ji Pin abalone body shape than the outline of the abalone fine, the texture is also harder, the color of the gray pale, but also not lost as a valuable food. Abalone is usually counted according to the head: basically, there are 4, 10, 20, 30 heads, the largest head of the program abalone, jipin abalone smaller. Dry abalone must be soaked to apply, during the soaking process is also very complex, this process takes about two days of time, the general method is to first use warm water to dry abalone soaked for 24 hours, and then boiled for more than 24 hours, can be on the table, the color of the dark red, eat in the mouth smooth, soft, tasty, but also has nourishing yang, balancing blood pressure and nourishing and nourishing the skin of the therapeutic effect of the abalone is indeed justified, the abalone is expensive, the abalone is not only the most expensive, but also the most expensive, the abalone is not only the most expensive, but also the most important. It is worthy of being the crown of sea food. Taste abalone, the first importance of the softness of Nim soft moderation. Too soft as eating tofu, and can not play out the true flavor of abalone, and vice versa, too hard as eating rubber bands. Too hard is like eating rubber band, which is too hard to be chewed and unable to realize the delicious taste of abalone. Therefore, it is best to be soft and moderate, slightly chewing with a sense of elasticity. More to have fish flavor, golden color, soft and smooth in the mouth, bite open the sugar heart. Eating abalone, pay attention to manners at banquets, so it is more convenient to use a knife and fork to cut small slices into the mouth, in fact, some diners believe that the iron flavor of the knife and fork will destroy the original taste of abalone, so the application of chopsticks. If the abalone is too big to use chopsticks to stab the central part of the entrance to bite. Eating abalone should be "playing long cut", in line with the abalone fiber. Eat from the abalone side skin to the center, on the outside and inside the cold, aftertaste no study. Eat abalone in winter to taste strong, plus goose paw flower glue to make it slightly mushy mouth for the best, summer open is appropriate to add vegetables LiaoShen, have a refreshing effect