1. Texture and flavor

Cantonese cuisine focuses on texture and flavor, with a relatively light taste, striving for freshness and beauty in lightness. Moreover, it changes with the seasons, favoring lightness in summer and autumn, and richness in winter and spring, and pursuing color, aroma, taste and shape.

2. Ingredients

Cantonese cuisine uses a wide range of ingredients, not only the main ingredients are abundant, 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. The ingredients are not mixed, and the seasonings are used to bring out the original flavor of the main ingredients, both of which are refreshing. Speaking of color, aroma, taste, type, and to taste fresh as the main body.

3, recipe characteristics

Cantonese cuisine is characterized by a wide variety of ingredients, ingredients and clever. It has a wide range of ingredients, including birds and beasts, precious seafood, Chinese and foreign foods, which can be regarded as the best in the country. Cantonese cuisine can choose from a wide range of raw materials, naturally also fine. Cantonese cuisine is concerned about the seasonality of raw materials, "from time to time do not eat".

4. Cooking Methods

There are 21 kinds of cooking methods, especially steaming, stir-frying, pan-frying, baking, stewing, deep-frying, boiling, stewing, and buckling, etc. It pays attention to the fire, especially "wok" and "stir-frying", and focuses on the color, aroma, taste, and shape of the dishes.

Expanded Information

In the early 19th century, many of the Chinese who arrived in North America were Cantonese, and it was only natural that most of the restaurants they opened were Cantonese restaurants. In Canada, for example, Chinese restaurants were popular until the 1960s for what was known as "chowder". By the 1990s, Cantonese cuisine was the norm in Toronto's Chinatown.

Guangzhou built strong ties with people from all over the world through frequent trade and commerce, and Cantonese cuisine took root in many different places along with the Cantonese, expanding the culture of Lingnan and incorporating the best of different cultures into its own, as it continued to grow.

In Hong Kong and Macau, the collision of diverse cultures has allowed Cantonese cuisine to absorb, develop and change. Hong Kong is a cosmopolitan city, and the broad vision of Cantonese chefs, the use of many juices and sauces, and the many variations of ingredients have contributed to today's changes. Cantonese cuisine has always influenced Hong Kong's food culture and is the mainstay of Hong Kong's cuisine. And in Hong Kong, the ingredients, juices and sauces from different countries have also y influenced the development of Cantonese cuisine.

Baidu Encyclopedia-Cantonese Cuisine

People's Daily Online - There is a Cultural Language Called Cantonese Cuisine