Cantonese cuisine is one of the eight major cuisines in China. It is spread along the coastal areas of Guangdong and is the dietary heritage accumulated by coastal people for hundreds of years. In traditional Cantonese cuisine, "freshness" is a basic element. They like the milky white soup stewed with earth fish and sea rice, and they also like to stew thick soup with ham and mullet roe, which constitute the base flavor of all Cantonese dishes. When marrying a Cantonese wife, it is impossible to please the future father-in-law and mother-in-law without Cantonese food. Nowadays, traditional Cantonese food has also been improved, adding some exotic characteristics, and it tastes different.

First of all, when you first come to Guangdong, what you remember most is their eating habits. As the birthplace of Cantonese cuisine, Guangzhou may be more unique in its understanding of "umami". Their mornings are filled with delicious food. Wan Zhu Sheng Noodles is officially opened. Bamboo noodles are an authentic Cantonese delicacy. Although they look ordinary, without the soup that is cooked for 3 hours with earth fish, mullet roe, and pork bones, even the best chef cannot make authentic Cantonese bamboo noodles. , and this is just an ordinary breakfast. It can be seen that the word "delicious" has almost become the representative of Cantonese cuisine, which also affects the changes in Cantonese wedding menus. In traditional society, a sumptuous table of Cantonese cuisine should include eight cold and eight hot dishes, and the proportion of seafood should exceed 60%, almost including Among the common seafood categories on the market, lobster is one of them.

Secondly, in Cantonese-style restaurants, the lobster banquet has been a popular set of dishes in recent years. It consists of eight cold and eight hot dishes plus a 3-pound large lobster, which was chilled by ice cubes almost all night. Lobster is as delicious as freshly killed, but due to the infiltration of ice cubes, ginger, and garlic juice, it has a more extreme taste. The most important thing is that after this treatment, the meat of the lobster is tighter and easier to eat. Safety.

Thirdly, in addition to lobster feasts, eating pigs is also a popular eating habit among Cantonese people. Pork has a mild flavor and is most suitable for braised and stewed. Cantonese cuisine likes to use another way to interpret pork. Delicious: grilled! Slaughter and wash a suckling pig weighing 50 to 80 pounds, rub it repeatedly with salt, pepper powder, and sugar until the flavor is absorbed. Finally, pour a bottle of rice wine over it and marinate for 4 hours before grilling. You can use charcoal To roast, you can also wrap the pig and bury it in the ground, cover it with soil and then simmer it over fire. After 2 hours, the tangy pepper aroma will come to your nose.

Finally, after a century of inheritance and changes, traditional seafood no longer occupies a dominant position. Couples pay more attention to whether the Cantonese wedding banquet menu has a complete range of categories and whether it conforms to today's health habits. The era of "good taste" has finally become passed.