Cantonese cuisine is Cantonese cuisine.

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and one of the eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e. Guangzhou cuisine), and in a broad sense it includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). ?

Cantonese cuisine originates from the Central Plains and inherits the Central Plains food style advocated by Confucius of "never getting tired of fine food and never getting tired of fine food". Therefore, Cantonese cuisine is more complex and delicate, such as the claypot rice in Cantonese cuisine. , Roast suckling pig is derived from the "Bazhen" delicacies of the Zhou Dynasty; roast goose is derived from the famous dish of roast duck in the Song Dynasty; dim sum was introduced from the Central Plains to Guangdong and evolved into Cantonese dim sum such as shrimp dumplings and dry steamed siomai.

The scope of Cantonese cuisine includes places such as the Pearl River Delta and Shaoguan. Cantonese cuisine is the representative of Cantonese cuisine. Since ancient times, there have been sayings "Eat in Guangzhou, cook in Fengcheng (Shunde)", "Eat in Guangzhou, taste in Guangzhou". Xiguan" reputation. Chaozhou cuisine originated from the Chaoshan region of Guangdong. Chaozhou cuisine is the backbone and representative of Cantonese cuisine. There is also a saying that "eat in Guangzhou and taste in Chaozhou".

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, covering the Meijiang, Dongjiang and Beijiang basins. Gaoliang cuisine is one of the sources of Western Guangdong cuisine. It originated from Gaoliang County in ancient times, including Maoming, Yangjiang and other places in Western Guangdong. The representative dish of Zhanjiang area is Zhanjiang cuisine.

Recipe Features

The biggest feature of Cantonese cuisine is the richness of ingredients and the many and clever ingredients. There are all kinds of delicacies from mountains and seas, as well as Chinese and foreign foods, which can be said to be the best in the country. Cantonese cuisine has many raw materials to choose from, so it is naturally sophisticated. Cantonese cuisine pays attention to the seasonality of raw materials and "doesn't eat it from time to time".

To eat fish, there are "spring bream, autumn carp, summer three plows (shad), and midwinter perch"; to eat shrimp, "Qingming shrimp is the most plump"; to eat vegetables, you should choose "seasonal vegetables", which means seasonal vegetables. Seasonal vegetables, such as cabbage sums, are "the sweetest when the north wind blows". In addition to selecting the best plump period of raw materials, Cantonese cuisine also pays special attention to selecting the best parts of raw materials.

The rich and fine selection of ingredients and light taste are probably important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant" and pursues the original and fresh taste of raw materials. Cantonese cuisine has a wide variety of seasonings, ranging from sour, sweet, bitter, spicy, salty and fresh. But only use a small amount of ginger, onion, and garlic as the "tops", and use less spicy seasonings such as chili peppers, so it won't be overly salty or overly 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. It is a scientific food culture.