Ecological environment provides the possibility for shaping human diet culture. As we all know, ancient Guangdong was called "the land of barbarians", and the lack of plain areas prevented it from growing rice and wheat in large quantities. Before the introduction of sweet potato, the grain planted could not meet people's needs at all. Resources are extremely scarce, and Cantonese people can eat whatever they want. This is how the habit of eating "game" comes from: voles in rice fields, pangolins and civets in mountains, bats in caves, etc ... Because of this, the varieties of ingredients in Guangdong are gradually diversified.
Of course, over time, Cantonese people have become what everyone calls "eating everything". It can be said that any change in food culture is caused by the crisis of survival. In fact, when I think so, I still feel a little helpless. People are the main disseminators of food culture, and people and food culture can be said to shape each other.
This can also be reflected in two aspects, one is to ensure the freshness of ingredients when cooking and eating, and the other is to complement shapes with shapes. The former comes from the habit of eating raw fish and the cooking method of steaming and stewing, while the latter comes from eating all kinds of viscera and brain marrow. As mentioned earlier in the article, the joy of cattle, or the tripe of pig brain that is usually eaten, actually echoes the concept of health care in Guangdong. Guangdong people's concept of health preservation has been handed down, and because of their tireless pursuit of health preservation, more health-preserving diet cultures have emerged.