Cantonese people must eat green vegetables for dinner, and they must bring a little green. But in a sense, Cantonese food can only be green leafy vegetables, but to Northeasterners, potatoes, beans, pickles, etc., are all called vegetables. At that time, some netizens laughed at Cantonese people's love for eating green vegetables, which aroused the reaction of the general public, saying that only a plate of green food is a real vegetable. In terms of diet, northerners like to eat meat, so sometimes vegetables are just side dishes and are dispensable. However, the diet of Cantonese cuisine is light, so eating must point to a kind of green vegetables.

One plate is not enough to make two plates, and there are many ways to cook it, not just stir-fry or boil water. In addition to green vegetables, Cantonese people also like lettuce because lettuce means "making money". Therefore, if you want to travel to Guangdong, you should show up and ask for lettuce after ordering a table, which is more in line with local life. When in Rome, do as the Romans did! Food habits are indeed very different in the North and South, they are influenced by the region, products, local culture and history, which can be attributed to different tastes. Guangdong is close to the ocean, rich in seafood, and its food seasonings are mainly light.

The north is located inland and eats a lot of meat and river fresh food. The local products are completely different, and the various condiments are also very different. Sichuan peppercorns and Sichuan peppercorns are used to stimulate appetite and relieve colds. It's hard to convince most diners who are accustomed to local cuisine to like the lighter taste of Cantonese food. Cantonese people are very tolerant, so Cantonese cuisine can absorb all rivers and oceans, gradually absorb the strengths of various schools, combine with local people's hobbies and habits, and constantly improve and improve. It not only absorbs the advantages of various Chinese foods, but has become a One of the most representative and influential food cultures in China.

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