There are four historical allusions to Cantonese cuisine, namely Yifu Noodles, Huguo Cuisine, Dragon and Tiger Fighting, and Tan Family Cuisine.
1. Yifu noodles.
The legend of Yifu noodles in Zhengzhou is: There was a general named Yi in Yecheng (now Anyang, Henan) in the Tang Dynasty.
Once, he returned to his hometown to visit relatives. Unexpectedly, he was not sure about his return home, and the emperor suddenly sent an imperial decree ordering him to return to the court.
The Yi family did not want to hold a wine feast, so the cook was anxious, rolled the flour with eggs and dough into noodles, fried them in oil, then added broth to the casserole, and added sea cucumbers, Hericium, shredded cooked chicken, magnolia slices, shiitake mushrooms, fungus and other vegetables.
2. Huguo Cuisine
Huguo Cuisine is a famous dish in Chaozhou. According to legend, in 1278 AD, Zhao Nan, the last emperor of the Song Dynasty, fled to Chaozhou and stayed in an ancient temple in the mountains. inside.
The monks in the temple heard that he was the emperor of the Song Dynasty and were very respectful to him. Seeing that he was tired and hungry along the way, he picked some fresh sweet potato leaves from his sweet potato field. , remove the bitter leaves and make soup.
3. Dragon and tiger fight.
Dragon tiger fight, also known as "leopard, civet and three snakes", "dragon, tiger and wind stew", "chrysanthemum, dragon, tiger and phoenix", is a traditional Guangdong dish famous at home and abroad.
The use of snakes to prepare dishes has a history of more than 2,000 years in Guangdong. There was a local saying that "when the autumn wind blows, they are fat and nourishing." It was once used as a palace delicacy in ancient times.
4. Tan’s cuisine.
Tanjia cuisine, Tanjia cuisine was created by Tan Zongjun, a bureaucrat in the late Qing Dynasty.
Who is Tan Zongjun? He is from Danzao, Nanhai County. This person was ranked second in high school but was famous for his family dinners. There are pairs of flagpole clamps in Tongnanzhuang Town in Danzao Town. The two flagpole stones are engraved with the words "Tongzhi Jiawuke Jinshi, hand-picked second place and the first place", and "awarded as editor of the Hanlin Academy". Extended information
The formation of Cantonese cuisine
The formation and development of Cantonese cuisine are closely related to the geographical environment, economic conditions and customs of Guangdong. Guangdong is located in the subtropical zone, close to the South China Sea, with abundant rainfall, evergreens all year round, and rich products. Therefore, Guangdong’s food has always been unique.
As early as the Western Han Dynasty, "Huainanzi·Spirit Chapter" records the exquisite and extensive selection of ingredients in Cantonese cuisine. It can be imagined that the Cantonese people more than a thousand years ago were already interested in using different cooking methods to cook different flavors. With ease. Later, immigrants from the Central Plains continued to move south, bringing with them the Central Plains food style of "never getting tired of fine cooking and never getting tired of eating."
Over the long years, Guangdong has not only inherited the traditions of the Central Plains food culture, but also absorbed the essence of foreign and various aspects of cooking, and then continuously absorbed, accumulated, improved, and improved based on local tastes, hobbies, and habits. Innovation has resulted in a wide variety of dishes, exquisite cooking, high quality and delicious food features. In the past century, it has become one of the most representative and most influential food cultures in China.
Cantonese cuisine continues to absorb cooking techniques from other places, especially northern China, and Western cooking techniques, making it flexible and adaptable, connecting China and the West. Cantonese chefs uphold the flexible and divergent way of thinking of the Cantonese people. They have a quality, that is, they are always conducting endless research on all edible things, how to process them to make them delicious and more delicious, so as to meet people's dietary requirements of "eating often and always new".
Cantonese cuisine has the foundation of being open to all sources. It is good at taking the strengths of each family and using them for my own use. It is always learning and always new.
The transplantation of Cantonese cuisine is not a mechanical application, but a combination of Guangdong's wide range of raw materials, fresh texture, and people's taste for freshness and freshness, and is developed and drawn by analogy. The "explosion method" in the north has evolved into the "oil soaking method";
The "steak" cooked in a shape has been improved to the "steak" cooked in layers and served on a plate, which expands the range of ingredients; Introducing the baking method, Gillette frying method, pork chop, and steak from Western food, and transforming it into its own cooking methods and famous dishes; learning from the SAUCE (sauce) method of Western food, and creating the first Cantonese sauce seasoning method, etc., all of which reflect the The innovative nature of Cantonese cuisine.
People's Daily Online - The past and present life of Cantonese cuisine
Baidu Encyclopedia - Cantonese cuisine