lingnan culture-food culture lingnan food culture is an eye-catching flower in the garden of lingnan culture. She was conceived and cultivated by the unique geographical and climatic environment of Lingnan, and was nourished by the nutrients of Chinese and foreign food culture. It was formed with the development of social economy and culture in Lingnan, with strong local characteristics. Since ancient times, some foreigners who went to Lingnan as officials have become interested in Lingnan's unique eating habits, which were recorded in the poems of Liu Yao, a Guangzhou Sima when he was in Tang Zhaozong, and Han Yu and Su Dongpo who were demoted to Lingnan. After entering the Qing Dynasty, this description can be seen in more works, such as Qu Dajun's Guangdong New Talk, Fan Duan 'ang's Experience in Central Guangdong, Zhang Qu's Wen Jian Lu, Weng Huidong's Chaozhou Tea Classic, etc., which are all important materials for Lingnan food culture.
Lingnan is backed by Wuling Mountains and faces the South China Sea, with mountains and mountains, a coastline of 3,368 kilometers, and vast water networks in the Pearl River Delta and Hanjiang Delta. Therefore, mild climate, long sunshine time and abundant rainfall are very beneficial to the development of agriculture and aquaculture. Hunting, farming and fishing are available in Lingnan area, and the products are very rich. Various foods such as delicacies, food, vegetables and fruits provide a rich material foundation for the development of Lingnan food culture. Lingnan food culture is produced and developed in the blending of agricultural culture and marine culture in Lingnan.
Cantonese cuisine and "Eating in Guangzhou"
Cantonese cuisine in a broad sense includes Guangzhou cuisine, Chaozhou cuisine and Dongjiang (Hakka) cuisine, while Cantonese cuisine in a narrow sense refers to Guangzhou cuisine. Lingnan food culture plays an extremely important role in China food culture, and the cultural phenomenon of "Eating in Guangzhou and Taste in Chaozhou" is the concentrated expression of Lingnan food culture, which covers the unique essence of Cantonese cuisine and unique Lingnan food style. Guangzhou people's diet is fashionable, small but refined, meaningful, crisp, rich and delicious. This custom and hobby has a very long history. Guangzhou cuisine not only combines the local flavor characteristics of the Pearl River Delta, such as "South (Shanghai), Fan (Yu), Shun (Germany) and Zhong (Shan)", but also combines the strengths of other provinces such as Beijing, Jiangsu, Yang, Hangzhou and Shandong, as well as western cuisine, and becomes a unique family. As one of the four major Chinese cuisines, Cantonese cuisine enjoys a high reputation for its unique style and flavor.
"Food in Guangzhou, Taste in Chaozhou" has a long history and is famous all over the world. The history of the formation of Cantonese cuisine is formed by the convergence of Chinese and foreign food cultures and the continuous innovation combined with regional climate characteristics. North-South compatibility, Chinese and Western integration, very distinctive food, snacks, a large number of emerging. There are many restaurants in Yangcheng Teahouse and many food stalls in the hotel, which is second to none in China. It is also known for its rich variety, rich tea style, skillful cooking and beautiful flavor. "Eating in Guangzhou" is a major feature of Guangzhou's tourism. Guangzhou's famous dishes and delicious snacks are very attractive to Chinese and foreign tourists.
The most striking feature of Cantonese cuisine is its complex material collection and rich dishes. It uses a wide range of materials, and the ingredients are many and skillful. Delicacies such as delicacies, flowers, birds, fish, insects, birds and animals, and poultry can be made into delicacies. The second feature of Cantonese cuisine is its light taste, which can be summarized by the word "fresh, tender, smooth and fragrant". This is the fundamental reason why Cantonese cuisine is so popular. There are many kinds of Guangdong condiments, and the dishes have the beauty of five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Cantonese cuisine emphasizes color, and requires wok gas (refers to using a torch to heat wok, add oil, and boil the oil, so that the fried dishes have a fragrance), and the heat is just right. Cantonese cuisine pursues the original flavor and fresh flavor of raw materials, such as lively seafood and game, which should be slaughtered and cooked immediately to be original. This pursuit of lightness, freshness and original flavor distinguishes between "coldness" and "hotness", which not only conforms to the climate characteristics of Guangzhou, but also meets the requirements of modern nutrition, and is a relatively scientific food culture. The third feature of Cantonese cuisine is that it is good at variety, well-made and innovative. Guangdong people are open-minded, not dogmatic and always good at imitating and innovating. Therefore, in the development of dishes and snacks, they are rich in changes, unconventional, well-made and rich in varieties. Cantonese cuisine also pays attention to variation with seasonal changes, with light in summer and autumn and heavy and rich in winter and spring. The dishes at the banquet were all crowned with good names. Cantonese cuisine has the advantage of "hybridization" and pays attention to processing methods. There are more than 3 cooking methods of Cantonese cuisine. So far, there are more than 5,4 kinds of Cantonese cuisine, more than 1, kinds of snacks and hundreds of kinds of flavor snacks.
Over the long years, Guangzhou people have not only inherited the traditional food culture, but also absorbed, accumulated, improved and innovated the foreign and various cooking essences, thus forming the food characteristics of various dishes, skillful cooking, high quality and delicious taste. In the past hundred years, it has become one of the most representative and influential food cultures in China. This is based on three major cuisines, namely, Shandong Cuisine in the Yellow River Basin, Sichuan Cuisine, Jiangsu Cuisine and Shanghai Cuisine in the Yangtze River Basin, and Cantonese Cuisine in the Pearl River Basin. Or according to the four major cuisines (namely, Shandong, Sichuan, Jiangsu and Guangdong); Or the eight major cuisines (namely, Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou), Guangdong cuisine occupies an extremely important position. Up to now, Guangzhou's diet, whether it is the variety and quality of food, the number and scale of restaurants and restaurants, or the food environment and service quality, is second to none in China and enjoys a good reputation abroad.
tea drinking culture
"drinking tea" is called "drinking tea" in Guangdong dialect, and people in Guangzhou love "drinking tea". Tea culture is both a folk culture and a food culture. It is said that when Emperor Qing Qianlong went down to the south of the Yangtze River to Guangzhou, he went to the teahouse with his personal bodyguard to have morning tea. Mao Zedong has a poem "I can't forget drinking tea in Guangdong". In Guangzhou, it has become a courtesy for people to treat each other with tea. If a guest arrives, the first thing to do is to offer a cup of "beautiful tea", and the first sentence is "please drink tea" to show the host's enthusiasm, friendliness and courtesy. Because Lingnan has the value orientation of "attaching importance to business" since ancient times, "drinking tea" has also moved from family to market, which makes the tea culture in Guangzhou integrate ornamental value, experience value, service value and commodity value. In a certain sense, drinking tea has gone beyond the category of "tea" and has become a way of social communication. Drinking tea constitutes a distinctive feature of Lingnan culture that is different from other cultures.
China is the hometown of tea, and it is also the place with the earliest tea drinking and the longest history of tea culture. Guangzhou is the starting point of the tea road. As early as the Western Han Dynasty more than 2, years ago, tea, together with gold, jade and silk, was exported to India and other Asian regions through Guangzhou. As the representative place of Lingnan culture, the earliest trading port in China, and the most advanced open city in economy, Guangzhou has a long history of tea culture, which is both ancient and modern, concentrated outside, and profound.
When people in Guangzhou talk about drinking tea, they actually mean drinking tea in a teahouse, not only drinking tea, but also eating snacks, which is regarded as a way of communication. The concept of teahouse in Guangzhou is different from that of teahouse. It not only supplies tea but also snacks, and the building is grand and magnificent, which is incomparable to teahouse. Therefore, people in Guangzhou are happy to go to the teahouse for gathering friends, business talks and leisure time. People in Guangzhou regard drinking tea as "sighing tea". "Sigh" is a common saying in Guangzhou, which means to enjoy. This is also an important reason why Guangzhou Teahouse has been enduring for a hundred years.
The dim sum with tea in Guangzhou, from simple to rich and colorful, not only shows that people in Guangzhou drink tea with rich cultural connotations, but also marks that Guangzhou tea culture has gradually entered a prosperous period. Guangzhou dim sum combines the advantages of Chinese and western dim sum production, and forms its own characteristics. The main features are: extensive selection of materials, unique shape, novel style, fine production and thin leather scraps. Refreshments have also become an important part of Guangzhou cuisine.
The tea market in Guangzhou is divided into morning tea, afternoon tea and evening tea. Morning tea usually opens at 4 am, and evening tea closes at 1 ~ 2 am the next day, and some are open all night. Generally speaking, the morning tea market is the most prosperous, and it is often packed from early morning to 11 am. Especially on holidays, many teahouses have to wait in line. Drinking tea in the evening is becoming more and more prosperous, especially in summer, and the teahouse has become the first choice for people to spend the summer.
Due to the different time of three teas and different consumers, the older generation of tea drinkers have kept the habit of morning tea, and most of them have retired, so they have plenty of time to drink morning tea, which is the main leisure way for the elderly in Guangzhou. The younger generation mainly drinks afternoon tea and evening tea because of the change of working style and living habits, with leisure, making friends and working as the main purpose. "Drinking tea" has become an indispensable part of Guangzhou people's food and cultural life.
among the time-honored restaurants in Guangzhou, quite a few were teahouses of that year. Guangzhou time-honored teahouse, mostly created in the Qing Dynasty, has a long-standing old font size and has always been like a cloud. The time-honored teahouses in Guangzhou include: Taotaoju, Luyuju, Afraid of Fragrance, Nanyuan, Beiyuan, Panxi, Datong, Huiru, Sanru, Duoru, Qiaoxin, Dexin, Zhengxin, Fulaiju, Xihuaju, Meizhenju, Taichang, etc. The East Rue in Dongguan, Tairu, Pingxiang and Xiru in Xiguan are all inspiring. Secondly, Guangzhou Restaurant, Shamian White Swan and Panxi Restaurant are all traditional and famous old tea houses with exquisite snacks and typical Cantonese refreshments.
kung fu tea
Chaozhou tea culture is another important series of Lingnan tea culture, especially known as "congou tea". "Kung Fu", originally a tea name (a medium tea), later evolved into brew tea method. "unofficial history Grand View in Qing Dynasty: Explaining the Differences in Qing Dynasty" said: "China stresses brew tea, with Tingzhi, Zhangquan and Chaozhou Gongfu in Fujian as the most important."
kung fu tea, which originated in the Ming Dynasty and flourished in the Qing Dynasty, has become a cultural phenomenon of tea drinking custom in Chaozhou and an important part of Chaozhou food culture.
kung fu tea is characterized by delicate and exquisite tea sets, exquisite cooking and tea as a token of affection. Kung fu tea is all about the cooking method of tea. There are so-called "ten methods" for the cooking of Chaozhou Kung Fu tea, namely, live fire, water with shrimps, tea picking, tea filling, hot cup, hot pot, high brewing, foam covering, top spraying and low sieving. Some people also summarized the specific procedures for cooking congou tea as follows: "High rushing and low sprinkling, covering the foam and heavy eyebrows, Guan Gong patrolling the city, and Han Xin ordering troops." Or "eight-step method".
kung fu tea, which combines spirit, etiquette, brewing skills and tea tour art, is one of the essences of China tea culture and has always been called "China Tea Ceremony".