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I am (Pengda’s New York Food News). I am very happy to answer your high-quality questions. Let’s take a look at what are the characteristics of Cantonese cuisine!

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Cantonese cuisine, also known as Cantonese cuisine, originated from Lingnan and is one of the eight major cuisines in my country.

Cantonese cuisine includes Cantonese cuisine, Hakka cuisine and Chaozhou cuisine.

Unlike the spicy Sichuan cuisine, Cantonese cuisine is lighter in taste and emphasizes the fresh taste of ingredients.

The seasonings are added even more carefully to bring out the delicious taste of the ingredients without covering up the original taste of the ingredients.

In addition to certain requirements on taste, the selection of ingredients is even more meticulous.

Cantonese cuisine is very particular about the seasonality of ingredients, that is, what should be eaten in each season.

Not only vegetables should be eaten "in season", but also meat.

For example, when it comes to eating fish, shad tastes best in the summer, while winter is the best time to enjoy bass.

When talking about Cantonese food, especially Cantonese food, the first thing many people think of may be plain-cut chicken.

When making white-cut chicken, the whole chicken is immersed in boiling water and cooked without adding any seasoning or marinating. The purpose is to maintain the original flavor of the chicken.

After the chicken is cooked, cut the chicken into pieces and add ginger and green onions when eating. The chicken skin will be tender and the chicken will be fresh and sweet.

After talking about plain-cut chicken, Cantonese roast goose is also famous all over the world.

If you want to make a delicious roast goose, you must first select geese that are grown outdoors and fed with natural ingredients.

After scalding the skin of the goose with boiling water, the secret syrup is evenly spread on the body of the goose to make the skin of the roasted goose more crispy.

The goose coated with syrup needs to be dried naturally, and finally hung in an open oven for roasting.

From this, it is a roast goose in the open oven that will make people's mouths dazzle.

White-cut chicken and roast goose are representatives of Cantonese cuisine and Cantonese cuisine. So what is so delicious about Chaozhou cuisine?

When mentioning Teochew, Teochew beef balls will inevitably come to mind.

Different from the meatballs we usually buy in the mall, Chaozhou beef balls also have beef tendons added to them, making them taste more bouncy and chewy.

In addition, Chaozhou beef balls do not have added starch and are made by hand. They do not taste glutinous and powdery, but are more tender and refreshing.

The coastal areas of Chaoshan are even better at cooking seafood, and lobster with lettuce is a traditional dish in the Chaoshan area.

As we all know, the taste in Jiangsu and Zhejiang is sweet, while the taste in South China is generally salty. There are not many sweet and sour dishes in Cantonese cuisine, and this lobster lettuce is one of them.

This dish that combines Chinese and Western cuisine has both the sweet taste brought by lettuce and the sour taste brought by tomatoes, which makes the lobster more delicious. After talking about Cantonese cuisine and Chaozhou cuisine, let's take a look at the last Hakka dish.

Cantonese cuisine mostly uses raw poultry, Chaozhou cuisine likes seafood, and Hakka cuisine is second to none in terms of tofu.

If you come to Hakka, you must try the tofu feast.

What is a tofu feast?

The tofu banquet includes a pre-dinner snack called tofu pudding. In addition to the most famous Hakka Yong Tofu, the main course also includes tender and delicious tofu balls, tofu pot and fried tofu skin.

Finally, you can bring a can of fermented bean curd as a snack.

As the saying goes, "eat in Guangdong", Cantonese cuisine has a long history and rich dishes. In addition to the famous dishes mentioned above, morning tea is the essence of Cantonese cuisine.

I believe that anyone who has tasted Cantonese food will fall in love with this place.

Now we are going to discuss "what is the essence of Cantonese cuisine", we must first define what "Cantonese cuisine" is and what can be called "essence".

Otherwise, it's just a matter of writing thousands of words away from the topic and putting in the hard work for each family.

Cantonese cuisine is divided into three recognized branches: Guangfu (Shunde), Chaoshan and Dongjiang (Hakka).

Therefore, the products produced by these three companies can certainly represent Cantonese cuisine, such as: Guangfu Shaowei, Chaoshan Daleng and Hakka Bonsai.

However, when we discuss here, we should not be partial.

The so-called "essence" should be "three" or "one word" of Cantonese cuisine.

In addition, it can not only explain traditional Cantonese cuisine, but also include "overseas Cantonese cuisine" that migrates with Cantonese, which is the "essence of Cantonese cuisine".

Cantonese cuisine pays attention to the seasonality of ingredients and "eats it from time to time."

When eating fish, there are "spring, autumn carp, summer three-li bass fish".

When eating snakes, it is "the autumn wind makes the three snakes fat, and eating snakes at this time is a blessing."

When eating shrimp, "Qingming shrimp is the most beautiful"; when eating vegetables, you should choose "seasonal vegetables", which means vegetables suitable for the season.

For example, cabbage sum is "the sweetest in Beifeng cabbage heart".

In addition to selecting the best raw materials for oil production, Cantonese cuisine also pays special attention to selecting the best raw material parts.

The rich and fine selection of ingredients and light taste are probably the important reasons why Cantonese cuisine is so popular.

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.

A friend mentioned that high-end diners used to treat their guests with a pot of hot water to cook the ingredients, which is the famous "clear water side stove".

My favorite "Song Kee Restaurant" is one of the best.

This kind of proper processing of ingredients can best reflect the style of Cantonese cuisine.

And the "processing" here is not just boiling, but attention must be paid to the ingredients from the moment they start to be handled by people.