Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And it changes with the seasons. There is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.

2. Materials used

Cantonese cuisine has a wide range of materials, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not mixed. Seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh. Pay attention to color, fragrance, taste and shape, and take taste as the main body.

3. Characteristics of recipes

The biggest feature of Cantonese cuisine is its extensive materials and skillful ingredients. Animals and birds, delicacies, Chinese and foreign food, everything, can be described as the best in the country. There are many raw materials available for Cantonese cuisine, so naturally there is no problem. Cantonese cuisine pays attention to the seasonality of raw materials and "does not eat from time to time".

4. Cooking methods

There are as many as 2/kloc-0 cooking methods, especially steaming, frying, frying, roasting, stewing, frying, stewing and buckling. They pay attention to calories, especially "frying" and frying and eating. The dishes they cook pay attention to color, fragrance, taste and shape.

Extended data

/kloc-At the beginning of the 9th century, many China people who arrived in North America were Cantonese, and most of the restaurants they opened were Cantonese restaurants. Take Canada as an example. Before 1960s, China restaurants were called "chowder". By the 1990s, Cantonese cuisine was the main food in Toronto's Chinatown.

Guangzhou has established close ties with people all over the world through frequent business activities. With the footsteps of Cantonese people, Cantonese cuisine has taken root and sprouted in different places. While strengthening Lingnan culture, it also integrates the essence of different cultures and continues to grow and develop.

In Hong Kong and Macao, the collision of multi-cultures makes Cantonese cuisine be absorbed, developed and changed continuously. Hong Kong is an international city. Guangdong chefs have a broad vision, use more juice and sauces, and a variety of ingredients, which have contributed to today's changes. Cantonese cuisine has always influenced the food culture in Hong Kong, and it is also the main force of Hong Kong cuisine. In Hong Kong, ingredients and sauces from different countries also deeply affect the development of Cantonese cuisine.

Baidu encyclopedia-cantonese cuisine

There is a cultural language called Cantonese cuisine.