Quality and Taste Teochew Beef Balls Teochew Beef Balls Cantonese cuisine uses fine and fine quantities, many and clever ingredients, beautiful and colorful decorations, and is good at innovating in imitation. There are many varieties. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition" introduced

There are as many as 5,457 species.

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It strives to be fresh and fresh, light and beautiful.

And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be rich, pursuing color, aroma, taste and shape.

Geographical Advantages Shacha Beef Shacha Beef 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.

Since the Qin and Han Dynasties, Han people from the Central Plains have continued to move southward into Guangzhou.

They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains food style of "never getting tired of fine cooking and fine food".

Ingredients Salt Baked Chicken Salt Baked Chicken Cantonese cuisine uses a wide range of ingredients, not only rich in main ingredients, but also rich in ingredients and seasonings.

In order to bring out the flavor of the main ingredients, Cantonese cuisine is very particular about the selection of ingredients and seasonings. The ingredients are not mixed, and the seasonings are used to bring out the original flavor of the main ingredients. Both are based on freshness.

Pay attention to color, aroma, taste and shape, and take fresh taste as the main body.

Livestock dishes: Crispy roasted suckling pig, Taiye chicken, beef brisket in clear soup, more than 100 kinds.

Seafood and river fresh food have always been the basic raw materials for the survival of Cantonese cuisine.

Recipe Features Hakka Yong Tau Foo The biggest feature of Hakka Yong Tau Foo Cantonese cuisine is its rich use of ingredients and numerous 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 "eats it from time to time".

When eating fish, there are "spring bream, autumn carp, summer three plows (anchovies), and midwinter perch"; when eating shrimp, "Qingming shrimp is the most plump"; when eating vegetables, you should choose "seasonal vegetables", which refers to vegetables that are in season, such as cabbage.

"Cai Xin is 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.

[5] The rich and fine selection of ingredients and light taste of Poon Choi 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.

[5] The white-cut chicken that Cantonese people love to eat is soaked in boiling water to keep the original flavor of the chicken. Only ginger, salt and other ingredients are added when eating.

Qingping chicken is the best among white-cut chickens and is known as "the best chicken in Guangzhou".

It is only soaked in white brine without adding any ingredients, but the skin is smooth, the meat is white and fragrant, and the bones are full of flavor.

[5] The real heroes behind such delicious Cantonese cuisine are a large number of famous chefs with outstanding skills.

Kang Hui, the famous chef of Beijing Hotel, was awarded the title of "Culinary Master" by the French Chefs Association in the early 1980s. This was the first time in the history of Chinese cooking.

Yang Guanyi, a famous Hong Kong chef whose ancestral home is in Guangdong, has superb cooking skills and is famous around the world for his "Ah Yi abalone, the best in the world".

Guangdong has strong culinary technology and a large number of famous chefs.

With their superb cooking skills, they have made Cantonese cuisine shine, and they have also cultivated a large number of culinary descendants.

[5] Cooking methods There are 21 cooking methods for braised pork with plums and vegetables, especially steaming, stir-frying, pan-frying, baking, stewing, deep-frying, pot-stewing, stewing, and simmering. They pay attention to the heat, especially "wok".

"Qi" and "fried and eaten", pay attention to the color, aroma, taste and shape of the dishes made.

The taste is mainly light, fresh, tender and refreshing, and changes with the seasons. Summer and autumn strive for lightness, while winter and spring tend to be richer, with "five flavors" (fragrant, crispy, crispy, fat and rich) and six flavors.

(sour, sweet, bitter, spicy, salty, umami).

The selection of ingredients is rich and varied, including delicacies from mountains and seas, fish, shrimp, crab, etc.

The flavor focuses on quality and taste, and the taste is relatively light, striving to be fresh and light, and beautiful.