2. Cantonese cuisine with light taste can be summarized by four words: "fresh, tender, smooth and fragrant". This is the fundamental reason why Cantonese cuisine is so popular. There are many kinds of Cantonese condiments, including sour, sweet, bitter, spicy, salty and fresh. But generally, only a small amount of ginger, onion and garlic are used as "materials", and spicy seasonings such as peppers are used less, which will not be salty and sweet.
3. Cantonese cuisine is heavy in color and needs to be wok-fried (meaning to heat the wok with a torch, add oil, and boil the oil, so that the fried dishes will have a fragrance), and the heat is just right. Cantonese cuisine pursues the original flavor and fragrance of raw materials, such as fresh seafood and game, which should be slaughtered and cooked immediately to maintain the original flavor. People in Guangzhou eat chicken, but what they like best is boiled chicken.
4. Learn from others, be good at change, be well-made and be brave in innovation. Cantonese cuisine has the advantage of hybridization. Because the formation history of Cantonese cuisine is the intersection of Chinese and foreign food cultures and the continuous innovation combined with regional climate characteristics.
Up to now, there are more than 5,400 kinds of Cantonese cuisine, 1 0,000 kinds of dim sum and hundreds of flavor snacks. There are hundreds of kinds of chicken gizzards alone. Almost every famous restaurant and restaurant has its own "signature chicken" to attract customers. The famous ones are Qingping Chicken, Wenchang Chicken, Thai Pheasant, Dongjiang brine chicken, Oriental Shi Jia Chicken and Tao Tao Ginger Chicken.
As one of the eight Chinese cuisines, Cantonese cuisine plays an important role. It not only represents the eating habits of Cantonese people, but also represents the food culture that has been circulating for thousands of years there, and it is an indispensable part of the food culture in China.