Because Guangdong people pay attention to "clear, fresh, tender, smooth, cool and fragrant" and pursue the original flavor and fresh fragrance of raw materials.

Cantonese cuisine pays attention to the seasonality of raw materials, "don't eat them from time to time", pays attention to "clear, fresh, tender, smooth, cool and fragrant", and pursues the original flavor and fresh fragrance of raw materials. There are many kinds of Cantonese condiments, including sour, sweet, bitter, spicy, salty and fresh.

However, only a small amount of ginger, onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. This is a scientific food culture.

Extended data:

Cantonese cuisine culture is mainly represented by Cantonese cuisine, one of the four major cuisines in China, which pays attention to delicious taste and perfect overall design of color, fragrance, taste and shape. It is unique with its unique dishes and phonology, and enjoys a high reputation at home and abroad. Its superb cooking skills, diverse dishes, delicious taste and perfect overall design of color, fragrance, taste and shape are second to none.

In today's China, from the capital to the frontier, from the coast to the customs, a "Cantonese cuisine style" is sweeping across the country, even impacting the market originally occupied by other cuisines. Cantonese cuisine is mainly composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

Compared with Chaozhou cuisine and Cantonese cuisine, Hakka cuisine emphasizes "fat, salty and cooked", which is related to the living standards and habits of Hakka people in the past. First of all, because they farm and live in mountainous areas, they have high labor intensity and eat less meat and fatty foods to effectively satisfy their hunger;

Secondly, Hakka people have to eat porridge at least once a day because of the long-term lack of food, and most of them have porridge all the year round and have less water. The cooked porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing the salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning firewood, feeling that the more cooked the food, the more fragrant it is.

Baidu encyclopedia-cantonese cuisine

Baidu Encyclopedia-Guangdong Food Culture