I don’t know whether you are referring to the eating method or the cooking method. I will list them below for you:

Method: The characteristics of Cantonese cuisine are that it pays attention to quality and taste, and strives to have a lighter taste. Pursue freshness in the clear and beauty in the light. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be richer, pursuing color, aroma, taste and shape. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant; the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors.

Essences of dining

Essences of dining The emphasis of dining Cantonese cuisine, whether it is fresh seafood from Haihe River or ordinary stir-fries or snacks, pays attention to the freshness and variety of raw materials, and makes good use of roasting and potting. , stir-fry, deep-fry, steam, boil and other techniques, in order to maximize the most attractive aspects of the raw materials. When serving food, eat the appetizer first, such as roasted suckling pig, marinated platter, etc.; then the hot dishes are various exquisite stir-fries, various stews, main dishes, etc. There must be a fish as the main dish during the meal. As the saying goes, " "No feast is complete without fish", so the fish must be a famous fish; at the end, there must be a vegetarian dish; and then there are desserts, fruits and various snacks.

The most important thing about eating Cantonese food is the matching. The waiters will take the trouble to help you change plates and cups. For example, when eating roast suckling pig, you should pair it with red wine and drink Pu'er tea after eating. To lose weight; when eating roasted lamb leg, you should pair it with whiskey, which can bring out the scene of eating lamb leg in the wild and a field of wheat ears blowing in the wind. When eating stewed shark's fin, you need to pair it with ice-cold Chinese white wine...and many dishes also need condiments. When eating shrimps and squab, the waiter has to wash your hands with the cup and so on. Cantonese cuisine has a wide variety of dishes to choose from, and soup tasting is the highlight. Most restaurants have more than five or six kinds of soups for you to choose from. There are so many kinds of fresh seafood that you can listen to the waiter introducing various fish when ordering. The name will make you feel like it is covered in clouds and fog, and then I will ask you which way to eat it - God! There are no less than five methods of "steaming" alone. It's really a bit at a loss if no one who has any knowledge of food can follow it.

The importance of dim sum

The particularity of dim sum. The particularity of dim sum. If you love to eat dim sum, you have come to the right place. After finishing the main course, be sure to save some space, because There are many types of Cantonese dim sum and the workmanship is exquisite. Although the snacks are small in size, they will make you feel full before you finish...

Guangzhou dim sum is also called Cantonese style dim sum. It is based on Lingnan snacks and developed by widely absorbing palace pastry and Western pastry techniques from all over Beijing, including the six ancient capitals. There are more than 1,000 varieties, ranking first in the country. Its characteristics are exquisite materials, wide variety, novel styles, fresh and diverse tastes, fine production, both salty and sweet, and can adapt to the four seasons and the needs of people from all walks of life. Each type of dim sum pays attention to harmonious colors and different shapes, which complement each other and make you never get tired of eating them. The variety, style and flavor of snacks are composed of skin, filling and technology. Nowadays, there are 23 kinds of dim sum skins in four categories in Guangdong, and 46 kinds of fillings in three categories. With their superb skills, pastry chefs give these different skins and fillings various combinations and shapes to create a variety of fancy pastries. Representative varieties in various snacks include: shrimp dumplings, dry steamed shaomai, Ejie powder fruit, water chestnut cake, barbecued pork buns, glutinous rice chicken, etc.; among the cakes, the Cantonese Mid-Autumn moon cakes are the most famous, in addition to wife cakes, Chicken biscuits, almond biscuits, etc.

The importance of eating fish

The emphasis on eating fish The emphasis on eating fish The emphasis on eating fish is the word "fresh", but the degree of "freshness" has different levels. divided. A fish that has died recently has red gills and is considered fresh to people in the Central Plains. But to people in Guangzhou, a fish that is alive and kicking is called fresh. And those who pay the most attention to the freshness of fish are Shunde people believe that the fish has been caught for a long time, and although it swims endlessly, it is still not fresh. They call this kind of fish "lost soul fish". After steaming, it "gets a dish of water" (this is visual), and "the meat is cut into pieces". "(This is the sense of taste. The so-called "cut" means thin, without the fatness and sweetness of fish.) They want to eat fish that is caught, killed and steamed immediately. Fish that has not been tortured by terrorism can be called "fresh." ". Because it still has a soul and is not gone. Wow, the soul also has umami flavor. To distinguish between fresh and not fresh, listen to your tongue. Tongue discrimination is developed through training, just like Lu Yu can tell whether the water for making tea is in the upper or middle reaches of the river. Shunde people's sensitivity in judging the freshness of fish is well-founded. In the 18th century, a French thinker named Breit Saffrin said that gourmets in ancient Rome could "determine by the smell whether the fish was produced under the bridge in the city or downstream of the river." I think Shunde people and Romans The same, they are the top fish eaters representing the East and the West respectively.

Tips on eating abalone

Abalone can be divided into several categories: Japanese abalone, woma abalone, Jipin abalone, South African abalone, Middle Eastern abalone, etc. Among them, Gang abalone has an oval shape, small edges, a bead-like pillow bottom, and beautiful height. Jipin abalone is thinner than Gang abalone, has a harder texture, and is gray in color, but it is still a valuable food. Abalones are usually counted by head: basically there are 4, 10, 20, and 30 abalones. Gang abalone has the largest head and Jipin abalone has a smaller head. Dried abalone must be soaked before it can be used. The soaking process is also very complicated. This process takes about two days. The general method is to soak the dried abalone in warm water for 24 hours, then cook it for more than 24 hours, and then serve it. , dark red in color, smooth, soft and delicious when eaten in the mouth. It also has the therapeutic effects of nourishing yang, balancing blood pressure and nourishing the skin. Therefore, the price of abalone is indeed reasonable, and it is worthy of being the crown of seafood.

When tasting abalone, the first thing you notice is that it is soft and moderate. Too soft is like eating tofu and cannot bring out the true flavor of abalone, while too hard is like eating rubber bands. You can't appreciate the delicious taste of abalone without chewing it hard. Therefore, it is best to make it moderately soft and have a slightly elastic feel when chewed. It should also taste like fish, be golden in color, be soft and smooth in the mouth, and have a candy core when you bite it open. Eating abalone requires a certain etiquette at a banquet, so it is more convenient to cut it into small pieces with a knife and fork. In fact, some gourmets believe that the iron taste of the knife and fork will destroy the original flavor of abalone, so chopsticks are used. If the abalone is too big, just use chopsticks to stab the center of the abalone and bite it. When eating abalone, you should "cut it long" to conform to the fiber of the abalone. Eat the abalone from the edge of the skin to the center. It's cold on the outside but cold on the inside, and the aftertaste is unmistakable.

Abalone should be rich in flavor when eaten in winter. It is better to add goose palm fish maw to make it slightly greasy. In summer, it is better to add vegetables and ginseng, which has a refreshing effect