Guangdong cuisine, the local flavor of Guangdong, is one of the four famous cuisines in China. It is unique with its unique cuisine 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.

"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 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 exaggeratedly described that the Cantonese people "ate everything without asking about birds, animals and snakes". In the tomb of Zhao Hu, the second generation of Nanyue King, around 122 BC, there were stoves, forks and suckling pig bones for burning suckling pigs. In 1956, the first large-scale "Guangzhou Famous Cuisine Beauty Exhibition" was held. There were 5,457 kinds of dishes and 825 kinds of dim sum, which showed the essence of Guangdong food culture.

based on the collection of outstanding folk foods from all over our province, Guangzhou cuisine has continuously absorbed the essence of major Chinese cuisines and learned from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, excellent skills, good at change and diverse varieties. In 1956, there were 5,447 Laipin products introduced at the Guangzhou Famous Cuisine Beauty Exhibition. There are 815 snacks and hundreds of snacks related to dishes. 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, aroma, 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, and heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, roast duck, snake soup, shrimps in oil, big skirt wings in brown sauce, steamed seafood, grilled ginseng with shrimp seeds, etc ...

The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge the strengths of the two, and their flavors are unique. In recent years, the new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous Chinese and foreign cuisine. Chaozhou cuisine pays attention to knife work and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soups and beets is the most distinctive. The taste is still fresh, depressed but not greasy. Love to use seasonings such as fish sauce, sand tea sauce, plum cake sauce and red vinegar. Famous dishes with flavor include roasted wild goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Tai Chi taro and so on.

Dongjiang cuisine is also called Hakka cuisine. Hakka was originally from the Central Plains. After moving south, their customs and food habits still retain a certain Central Plains style. The dishes are mostly meat, rarely aquatic, with prominent main ingredients, strong fragrance, heavy oil and salty taste. Casserole dishes are good at it. Representative dishes are salted chicken, yellow duck, braised pork with plum, beef balls, sea cucumber crisp balls, etc.

In addition to formal dishes, snacks and snacks in Guangdong are also exquisitely made, and the food customs in various places also have their own uniqueness, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the category of "eating" and become the food culture in Guangdong.

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Cantonese cuisine has colorful recipes and excellent cooking skills, and is famous for its extensive and miscellaneous materials. According to a rough estimate, there are thousands of kinds of materials used in Cantonese cuisine, including domestic livestock, Shui Ze fish and shrimp and Cantonese cuisine. While snakes, rats, cats, dogs and mountain game that are not used in various places, Cantonese cuisine is regarded as serving dishes. As early as the Southern Song Dynasty and Zhou Dynasty, there was an incisive record in "Answers to Foreign Generations": "People in Shenguang and Xidong, regardless of birds, animals, snakes and insects, eat everything. In the meantime, there are good and ugly game. The mountain has the name of a turtle, and the bamboo has the name of a mouse. The foot of a pigeon stork is hunted and cooked; The lips of sturgeon are alive and well, which is called the soul of fish, which is also precious. When it comes to snakes, you must catch them, regardless of length, or rats, regardless of size. Bats are abominable, clams are terrible, locusts are microscopic, and they are eaten when they are taken; The poison of the hive, the filth of hemp insects, is cooked and eaten; The eggs of locusts, the wings of shrimp, are cooked and eaten. " The omnivorous style of Cantonese cuisine often makes some outsiders stunned. When Han Yu was demoted to Chaozhou in the Tang Dynasty, he was greatly surprised when he saw dozens of foreign bodies such as oysters, turtles, snakes, octopus, frogs and Jiang Zhuzhu, and he was so scared that he was "ashamed and fishy, and his mouth swallowed sweat and sulfhydryl." Up to now, abalone, ginseng, wings, belly and delicacies have been the top products of many local dishes, while game such as snakes, rats, cats and raccoons are still unique delicacies and medicinal meals in Cantonese cuisine.

Cantonese cuisine has a wide influence. According to some newspapers in recent years, there are nearly 1, restaurants in China in the United States. There are 4, in the UK; France and the Netherlands each have more than 2,; There are no fewer than thousands in Japan. China restaurants in these places are mostly Cantonese-style teahouses and restaurants, and their business is very prosperous. In Sydney, Australia, under the influence of "Chinatown", tea drinking has become a special term. It is fashionable for anyone who visits Sydney to enjoy the charm of Cantonese tea drinking and dining in "Chinatown". Cantonese cuisine is famous at home and abroad for its unique light flavor and unique style.

"Eating in Guangzhou" can't be separated from drinking tea in Guangdong. In fact, it is a disguised form of eating. Every restaurant, hotel and teahouse has morning, afternoon and evening tea, so drinking tea is linked with talking about business, listening to news and meeting friends. Tea drinking in Guangdong is inseparable from tea, snacks, porridge, flour, noodles and some side dishes. It is worth mentioning that Chaoshan congou tea, which is reserved with specially-made miniature teapot, small white porcelain cup and oolong tea, has two steps of "Guan Gong touring the city" and "Han Xin ordering soldiers" when pouring tea, and the tea brewed is fragrant and bitter, with endless aftertaste. Cantonese dim sum is one of the three special types of pastry in China, with a long history, various varieties, colorful shapes, novel tastes and unique features.

Guangdong porridge is characterized by boiled rice and paying attention to seasoning, including slippery chicken porridge, raw fish porridge, rice porridge and boat porridge. Guangdong powder is Shahe powder, soft and tough. Guangdong noodles are most famous for "Yifu noodles".

In a word, Cantonese cuisine has the advantages of "Kyoto flavor", "Gusu flavor" and "Yangzhou speculation", which is well-known both at home and abroad.