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Guangzhou in Guangdong has been an important town in southern China since ancient times. After Qin Shihuang unified Lingnan, Chinese and Vietnamese cultures and customs quickly merged, and Guangzhou became the center of Lingnan culture. There are many rivers and branches in ancient Guangzhou, with abundant rainfall and pleasant climate. It is surrounded by hills in the west, east and north, with lush forests and grass, rich fruits in Lingnan and many birds and animals. The south faces the sea, and the beaches are vast, producing many salty and fresh water products and amphibians, which makes ancient Guangzhou one of the regions with the richest food resources in China. The formation of Cantonese cuisine has a long history, and a large number of Central Plains immigrants to Lingnan made Guangzhou's food culture deeply influenced by the Central Plains. As early as the Han and Wei Dynasties, Guangzhou's snake dishes, roasted geese and fish soup had been influenced. At the end of the Song Dynasty, Emperor Song fled south with his kitchen, and many court delicacies spread to Guangzhou folk. After the Opium War, missionaries and businessmen from Europe and the United States flooded in, and thousands of businessmen gathered in Guangzhou, which provided a wide market for the development of the catering industry. Guangdong cuisine draws on the strengths of Central Plains cuisine and western food, and then absorbs the advantages of local dishes in Guangdong. Just like Guangzhou's culture, it blends ancient and modern, connecting China and the West, forming a unique Guangzhou food culture different from other parts of China, and winning the reputation of "Eating in Guangzhou", which is famous at home and abroad. Numerous tourists come here to taste delicious food and feel this unique Lingnan food culture.

The most obvious feeling in Guangzhou is that there are many restaurants and restaurants. As long as you want to eat, you can eat rich and varied foods anytime and anywhere. Tea market is the most attractive feature of Guangzhou's diet. In the past, there was only "morning tea" in Guangzhou, but now it has developed into three tea markets: morning, noon and night. Almost all restaurants and restaurants set up tea markets. As soon as the guests were seated, the waiter immediately greeted them: "How many? What kind of tea to drink? " The tea market provides all kinds of salty, sweet and dry snacks, such as buffet, to suit your needs, and the price is very affordable, which can be consumed by the general public. Guangzhou tea market has become an important social occasion for friends to meet and exchange ideas, an important way for family members to get together and enjoy family life, an effective buffer for modern tense and fast-paced life and work, and an important way for some people, especially the elderly, to relax. One morning paper, one cup and two, sit for hours, eat, watch and chat, and care about family affairs, state affairs and what's going on in the world.

Cantonese cuisine has a wide variety of ingredients. Snakes are dragons, chickens are phoenixes, cats are tigers, mice are deer, and almost all of them are cooked. Cantonese cuisine pays attention to freshness, smoothness, lightness in summer and autumn, and richness in winter and spring. It uses unique seasonings, and uses techniques such as boiling, roasting, soaking, frying, boiling and simmering to cook dishes with unique local flavor. The "raw seafood" of Cantonese cuisine has its own characteristics. Many restaurants and restaurants have not decorated their halls properly. First, the seafood pool at the entrance should be designed to display dozens of raw seafood to attract customers. Boiling and drinking herbal tea in Cantonese cuisine is a pioneering work for Guangzhou people to adapt to the geographical and climatic environment and adapt to local conditions. "What is boiling today?" It is a necessary topic for housewives to meet and chat, and there is a lot of knowledge in it. Cantonese restaurants have a variety of dishes. Every once in a while, restaurants will create new dishes with new raw materials and different combinations, so as to enhance their competitiveness, and new food trends are often set off in the market, which is the strong vitality of "eating in Guangzhou".

analyzing the natural landscape and human environment of "eating in Guangzhou" has rich cultural connotations. First, it is open. Guangzhou is located along the coast with convenient transportation, and has been an important port for economic and cultural exchanges between China and foreign countries since ancient times. The open environment endows Guangzhou people with an open way of thinking, which is reflected in an "all-you-can-eat" open mind in diet. Hotels and restaurants with flavors from north and south are all over the streets of Guangzhou, and almost all major cuisines in China and flavors from all over the world can be found. The second is compatibility. An open culture must be compatible at the same time. Lingnan culture has the characteristics of eclecticism and accommodating all rivers, which has also been fully reflected in Guangzhou's diet. The third is pioneering. Guangzhou people dare to eat anything, and are good at exploring traditional local flavor foods and eating methods, constantly transplanting and transforming, and bringing forth the new. There is such an ancestral motto among Cantonese chefs: "There is tradition, but there is no authenticity." It embodies the courage and pioneering spirit of Guangzhou people who dare to be the first in the world. In addition, Guangzhou people do not waste their food, and they can't finish eating and "pack" it back, which reflects the virtue of Guangdong people who cherish food and are thrifty. Guangzhou cuisine has raised eating and cooking to the artistic level, which has become an important part of Lingnan culture, greatly enriched the connotation and characteristics of Lingnan culture, and had a far-reaching impact on the catering culture in China and the Asia-Pacific region.

With the development of economy, the progress of society and the continuous expansion of opening to the outside world, Guangzhou's food culture is constantly developing and changing. On the one hand, Guangzhou's food culture has been impacted by foreign cultures, such as the western fast food culture represented by McDonald's and Kendeji, which has occupied the market of many young people and children and brought about new changes in many people's living customs and cultural concepts. On the other hand, the continuous improvement of people's living standards has laid an economic foundation for the development of food culture in Guangzhou, and "food in Guangzhou" is also facing good development opportunities, showing the following development trends: First, the combination of food and tourism. The setting of restaurants and hotels is compatible with the development of tourist attractions, attaches importance to the protection and construction of time-honored brands, and promotes each other with the overall planning of tourism products; The tourism department holds the "Guangzhou International Food Festival" every year, which attracts visitors from all directions, widely promotes Guangzhou food culture, and effectively combines food and tourism. Second, dining is convenient. In view of the rapid development of modern work and life, all kinds of food, semi-finished products and fast food have developed rapidly and been widely welcomed. Third, food nutrition is scientific. From "full eating" to "good eating", Guangzhou people have gradually paid attention to the scientific collocation of nutritional structure, paying attention to food supplement, dietotherapy and medicinal diet, and their study and research on nutrition is in the ascendant. Fourth, the raw materials are naturalized. People in Guangzhou pay more and more attention to environmental protection and sustainable development. Safe vegetables and meat have become a common concern of the public, and the market demand for green food and pollution-free food is expanding day by day. Fifth, the taste of food. Restaurants and restaurants in Guangzhou pay more and more attention to decoration, elegant style and comfortable environment. The hall furnishings, dishes naming and waiters' costumes all reveal the taste of food culture. Coupled with melodious music, or set up dance art, fashion show, or set up karaoke, so that diners can eat and drink in the beautiful artistic atmosphere. This combination of diet and culture and art makes the taste of Guangzhou cuisine constantly improve, and diners will enjoy more and more rich food culture.

The colorful food culture is an important window to reflect the economic and social development of Guangzhou. It is believed that with the construction and development of Guangzhou as a modern central city, the potential of "food in Guangzhou" is unlimited, and the future prospect will be even more brilliant.

it's really one of the most tempting enjoyment to enjoy Guangdong food heartily. Among the major cuisines in China, Cantonese cuisine is particularly prominent. Its exquisite cooking technology, varied dishes, delicious taste, perfect overall design of color, fragrance, taste and shape, elegant dining environment and atmosphere, meticulous and thoughtful service, etc. are all second to none. Cantonese cuisine is mainly composed of Guangzhou, Chaozhou and Dongjiang, with Guangzhou as the representative and unique southern flavor. In today's China, from the capital to the frontier, from the coast to the customs, a "Cantonese cuisine style" is sweeping the country and even impacting the market originally occupied by other cuisines.

Cantonese cuisine originated in Lingnan. Since ancient times, Guangzhou has been an important port for China to trade with overseas countries, which has enabled the social economy to prosper and promoted the development of food culture. Various Chinese and foreign cooking methods have been gradually absorbed, so that Guangdong's cooking skills have been continuously enriched and improved, and its unique style has become increasingly distinct. There are many overseas Chinese living in Guangdong, and they bring back the cooking skills they learned in Europe, America and Southeast Asia to their hometown. With this situation, Cantonese cuisine has developed rapidly, and finally formed a unique style that combines North and South flavors and integrates Chinese and Western cooking, and stands out among major cuisines and is famous at home and abroad.

Guangzhou cuisine is the main body and representative of Cantonese cuisine, which includes the food flavor of the Pearl River Delta and its surrounding areas. The wide range and variety of ingredients are a major feature of Guangzhou cuisine. Almost everything that flies in the sky, crawls underground and swims in the water can be served. Once the chef is skillful, they all become delicacies, which makes the eaters applaud and sigh as "exotic treasures".

Guangzhou cuisine pays special attention to exquisite cooking skills. There are 21 cooking methods, especially frying, frying, stewing, frying, stewing and buckling. It pays attention to the heat, especially "frying" and instant frying and eating. The dishes made pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and refreshing, and it changes with different seasons. Summer and autumn strive to be light, while winter and spring focus on richness, and there are five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). There are many seasonings in Guangzhou cuisine, such as oyster sauce, fish sauce, Zhu Hou sauce, sand tea sauce, black bean sauce, western juice, sweet and sour sauce, sour plum sauce, curry powder and lemon juice, which play a decisive role in the unique flavor of Guangzhou cuisine. However, compared with other cuisines in China, Guangzhou cuisine uses less strong and spicy seasonings to keep the original flavor of the food.

The famous dishes of Guangzhou cuisine include: roast suckling pig, Long Hudou, grandfather chicken, braised skirt wings, chrysanthemum, dragon, tiger, phoenix and snake soup, etc.

Chaozhou cuisine is the local flavor of Chaozhou and Shantou. The eating habits in Chaoshan area are similar to those in southern Fujian, and at the same time, influenced by Guangzhou area, they gradually merge the strengths of the two families and have their own flavor. Chaozhou cuisine is good at cooking seafood, especially soup, which has the most distinctive features, exquisite processing and pure taste, and pays attention to maintaining the umami flavor of raw materials. Cooking skills are good at stewing, stewing, burning, fire, frying, steaming, frying and soaking. The taste is still fresh, depressed but not greasy. Love to use fish sauce, sand tea sauce and other condiments. Famous dishes with special flavor include Chaozhou Roasted Goose, Chaozhou Soy Sauce Chicken, Huguo Vegetarian Soup, Boiled Mandarin Duck and Crab, etc. Sweet food is characterized by taro paste, wuguo soup and so on.

Dongjiang cuisine, also known as Hakka cuisine, refers to the hometown dishes of "Hakka" in Dongjiang River valley. Dongjiang cuisine is characterized by outstanding main ingredients, rich flavor and simple shape. The dishes are mostly meat, less vegetables and aquatic products, with heavy oil and salty taste, and casserole dishes are good at it. Famous dishes with special flavor include chicken with salt fire, stuffed tofu, braised pork with plum vegetables, whole duck in Babaowo and so on.

Cantonese dim sum also has its own characteristics. There are so many beautiful spots in Guangdong that I am afraid it can be called the highest in the country. Guangzhou Panxi Restaurant, known as the "No.1 Dim Sum" alone, can make more than 1, exquisite dim sum. Cantonese dim sum is characterized by wide selection of materials, fine production, various fancy styles, both salty and sweet, and fresh taste. All kinds of snacks pay attention to harmonious color and different shapes, which set each other off into interest and make people never tire of eating. Snacks with local characteristics include: shrimp dumplings, steamed dumplings, vermicelli, Pantang water chestnut cake, Honeycomb taro horn, chicken cake, glutinous rice chicken, hometown salty water horn and rice rolls with various fillings, etc.

There are many beautiful fruits in the four seasons in Guangdong all the year round. Litchi, mango, banana, carambola, longan, pineapple and so on with unique flavor are listed in turn. How can Su Dongpo's admiration of "3 lychees a day, never hesitate to grow up to be a Lingnan native" not make the world * * * sound! Guangdong people's life style of "putting food first" has made Guangdong's catering industry rank first in the country, attracting all kinds of cuisines from all over the country and foreign catering industry to March in a big way, from extremely luxurious high-end restaurants to cheap civilian food stalls, as well as food streets where restaurants are like forests and thousands of people can eat and drink, which are always full of diners, showing the pride of "gourmet capital" and forming a situation that "all the cuisines in the world are in Guangdong".

Guangzhou has been an important town in southern China since ancient times. After Qin Shihuang unified Lingnan, Chinese and Vietnamese cultures and customs quickly merged, and Guangzhou became the center of Lingnan culture. There are many rivers and branches in ancient Guangzhou, with abundant rainfall and pleasant climate. It is surrounded by hills in the west, east and north, with lush forests and grass, rich fruits in Lingnan and many birds and animals. The south faces the sea, and the beaches are vast, producing many salty and fresh water products and amphibians, which makes ancient Guangzhou one of the regions with the richest food resources in China. The formation of Cantonese cuisine has a long history, and a large number of Central Plains immigrants to Lingnan made Guangzhou's food culture deeply influenced by the Central Plains. As early as the Han and Wei Dynasties, Guangzhou's snake dishes, roasted geese and fish soup had been influenced. At the end of the Song Dynasty, Emperor Song fled south with his kitchen, and many court delicacies spread to Guangzhou folk. After the Opium War, missionaries and businessmen from Europe and the United States flooded in, and thousands of businessmen gathered in Guangzhou, which provided a wide market for the development of the catering industry. Guangdong cuisine draws on the strengths of Central Plains cuisine and western food, and then absorbs the advantages of local cuisine in Guangdong. Just like Guangzhou's culture, it blends ancient and modern, connecting China and the West, forming a unique Guangzhou food culture different from other parts of China, and winning the reputation of "Eating in Guangzhou", which is famous at home and abroad. Tourists come here to taste delicious food and feel this unique Lingnan food culture.

Cantonese people always like to take you to places where you eat and drink tea. Here, the places for eating and drinking tea are always crowded. They let you drink tea, soup, raw seafood, all kinds of shells, birds, snakes, louses, voles, worms and all kinds of things you think are strange. They are always discussing where to eat and drink tea at the next stop, although this meal has not been finished yet, and you have only two eyeballs to support and occasionally struggle to turn.

their staple food is always rice. There is always a steamed fish for the last course. Their signal at the end of a meal is to ask the waiter for a toothpick. Sometimes they finish the bill and walk down the street unconsciously with toothpicks in their mouths.

If you stay in Guangzhou for a long time, you will also find that Cantonese people pay close attention to your health. They adjust your body by enthusiastically suggesting that you eat a variety of soups, dishes and stews. They feel that there is endless moisture and heat in your body. They tell you that the stew you are eating now is warm or tonic, and that this dish is cold and that dish is on fire, and so on.

If there were no dining table among you, and there were no loud voices and overwhelming scenes in tea houses and restaurants, I really don't know how to express the enthusiasm and love that Cantonese people have for you.

Cantonese people haven't changed much in eating. It is recorded in Historical Records that "the land of Chu and Yue is vast and sparsely populated", and Cantonese people are "rice soup fish", eating rice and drinking fish soup. The subtropical climate, coupled with the dense harbor of Shanghai Lake, makes all kinds of fruits and worms, clams and shellfish in the water easily available, and there is no hunger at all. Therefore, there is no need to worry about eating. If there are rare visitors, at most, they will cook and pick fruits, catch fish and shrimp and touch shells.

Guangdong cuisine is one of the eight famous cuisines in China. It is unique with its unique dishes and charm, and enjoys a high reputation at home and abroad.

Guangdong is located in the southern coast of China, with numerous mountains and plains, criss-crossing rivers and lakes, mild climate and abundant rainfall, so the food sources of animals and plants are extremely rich. At the same time, Guangzhou has a long history as a trading port city, which has absorbed all kinds of foreign cooking materials and cooking skills, making Cantonese cuisine more and more perfect. In addition, overseas Chinese living abroad sent back the cooking techniques of Europe, America and Southeast Asia to their hometown, which enriched the contents of Guangdong recipes and left a distinct trace of western cooking in Guangdong cuisine.

Guangdong cuisine, with a long history, is mainly composed of Guangzhou, Chaozhou and Dongjiang. As early as 2 years ago, in the book Huai Nan Zi written by the Western Han Dynasty, there was a record that "the Yue people got a viper to serve food", and the Southern Song people also exaggerated the description: the Cantonese people "don't ask about birds, animals, insects and snakes, they will eat everything". In the tomb of Zhao Hu, the second generation of South Yue King around 122 BC, there were articles such as stoves, forks and suckling pig bones for burning suckling pigs.