"Cantonese cuisine" consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. It has a long history. As early as 2000 years ago, it was recorded in Huai Nan Zi of the Western Han Dynasty that "Yue people think snakes are the best food", and the Southern Song people also exaggeratedly described that Cantonese people "never get tired of eating, and don't ask about birds, animals and snakes". In the tomb of Zhao Hu, the second generation king of South Vietnam around 122 BC, there were stoves, forks and suckling pig bones used to roast suckling pigs. From 65438 to 0956, a large-scale "Guangzhou Famous Cuisine Exhibition" was held for the first time. There are 5457 kinds of dishes and 825 kinds of snacks, which show the essence of Guangdong food culture. Dongjiang cuisine is also called Hakka cuisine. Hakkas originally came from the Central Plains. After moving south, their customs and eating habits still retain a certain Central Plains style. Most dishes are meat, with few aquatic products. The main ingredients are prominent, the flavor is rich, and the oil is heavy and salty. Casseroles are good at it. Representative dishes include brine chicken, yellow duck, braised pork with dried plum, beef balls, sea cucumber crisp balls and so on.
The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, which gradually brings together the strengths of the two families, each with its own flavor. In recent years, new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous food at home and abroad. Chaozhou cuisine pays attention to knife skills and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soup and beets is the most distinctive. The taste is still fresh, depressing but not greasy. Love to use fish sauce, sand tea sauce, plum cake sauce, red vinegar and other seasonings. Famous dishes in flavor include roast goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Taiji taro and so on.
On the basis of collecting outstanding folk cuisines from all over our province, Guangzhou cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, exquisite skills, good at change and diverse varieties. 1956 "Guangzhou Famous Cuisine Art Exhibition" introduced 5447 Lai products. There are 8 15 kinds of snacks related to dishes, and hundreds of snacks. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing and buckling. The cooked dishes pay attention to color, fragrance, taste and shape. The taste is mainly clear, fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, hanging roast duck, snake soup, oil-soaked shrimp, braised big skirt wings, steamed seafood, shrimp and so on.
In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the dietary customs in various places are also unique, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Love the original flavor, love life ... Heaven regulates the original flavor.