Cantonese cuisine
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Cantonese cuisine, the local flavor of Guangdong, refers to guangzhou fu cuisine in a narrow sense, that is, Guangzhou cuisine. Guangzhou Fu here includes Shun, Nan and Fan.
Cantonese cuisine in a broad sense, also known as "Chaozhou cuisine", is developed from Guangzhou cuisine (Shunde cuisine), Hakka cuisine and Chaozhou cuisine (Shanwei cuisine). The three major cuisines are different, among which Guangzhou cuisine and Dongjiang cuisine are similar. Cantonese cuisine is famous for its strict selection of materials, fine workmanship, combination of Chinese and western, delicious quality and so on.
The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and abundant products. Therefore, the diet in Guangdong has always been blessed. As early as the Western Han Dynasty, the Spirit of Huainanzi contained the fine and extensive selection of Cantonese cuisine. It is conceivable that Cantonese people had mastered cooking different smells with different cooking methods thousands of years ago.
Cantonese cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, and combines the advantages of Beijing, Jiangsu, Yangzhou, Hangzhou and other provinces as well as western food, forming its own family.
Take the best of a hundred, use a wide range of materials, choose strange materials, make exquisite ingredients, be good at innovation in imitation, and cook according to diners' preferences. Such as Kyoto bone, fried yellow croaker, fried eel back with shrimp, etc. Innovating by absorbing the taste of Beijing cuisine; Iron plate beef, fish-flavored chicken balls, kung pao chicken, etc. Borrowed the taste of Sichuan cuisine; Braised mullet, Dongpo pork and wine shrimp are the characteristics of Zhejiang cuisine. Grandfather Chicken, which is very famous in Lingnan, has the flavor of Huizhou cuisine. The pork chops and ketchup steaks in western food are transplanted from western food.
Guangdong Qing bamboo branch said: Snails are not as crisp as fresh snails, and they are best eaten in February. Fish on the winter solstice and dogs on the summer solstice are delicious several times a year. Vividly describes the rich and diverse cooking resources in Guangdong. Cantonese cuisine has a wide range of materials, such as domestic animals, Shui Ze fish and shrimp, which are all used in local cuisines. Snakes, rats, cats, dogs and wild game are not used everywhere, and Cantonese cuisine is regarded as serving.
Cantonese cuisine is a kind of cuisine with its own unique flavor, which focuses on absorbing the advantages of various dishes and forming various cooking forms.
Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western food practices, paying attention to the momentum and grade of dishes.
Chaozhou belonged to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, is good at cooking seafood and sweets, and has a mellow taste, among which soup dishes are the most distinctive.
Hakka cuisine, also known as Dongjiang cuisine, was moved southward by the Han people in the Central Plains to live in the mountainous area of Dongjiang. Its dishes have a strong local flavor and are good at frying, frying, roasting and stewing. Generally speaking, Cantonese cuisine is characterized by wide selection of materials, novelty and freshness, light taste, rich taste, clear but not light, tender but not raw, oily but not greasy, and five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring, and many dishes have unique flavors.
Cantonese cuisine has the saying of "three unique skills": eating dogs, roasting birds and stewing snake soup.
Roast dogs, choose strong dogs with chopping block head, dried tangerine peel ears, chopsticks feet and pepper tail, and make them with "Guangdong's three treasures"-dried tangerine peel, ginger, straw grass, cooking wine, soy sauce and sliced sugar. Served with lettuce, Artemisia tangutica, garlic and shredded lemon leaves.
Roasted sparrows refer to roasted "flower sparrows" with tender meat and fine bones and delicious taste. Because Cantonese people always think that "four taels in the sky and half a catty underground", sparrows are very popular. All major restaurants in Guangdong have dishes cooked by sparrows, such as "Sparrow in the original castle", "Sparrow fried with crispy skin" and "Sparrow stuffed with flowers".
Snake stew, commonly known as "Long Hudou", is made of cobra, golden ring snake or king cobra with an old cat and a little hen. Because snakes are like dragons, cats are tigers and chickens are phoenixes, it is called "Dragon, Tiger and Phoenix Stewed", which is a famous dish in snake dishes. It is characterized by delicious food, dispelling wind and removing dampness, and strengthening the body. With fresh chrysanthemum and lemon leaves, it is fresh, crisp and sweet.
Compared with other cuisines, Cantonese cuisine started late, but it has great influence. Not only in Guangzhou, but also in Chinese restaurants in Hong Kong, Macao and even around the world, Cantonese cuisine is the main food. Typical classic dishes in Cantonese cuisine include: roast suckling pig, boiled chicken, crispy roast goose, braised pigeon, old chicken, bean curd stuffed in Dongjiang, sweet potato cup, salted chicken and so on. , are well-known classic dishes in Cantonese cuisine.
Sichuan cuisine originated in ancient Shu and appeared in Qin and Han Dynasties. In the Han and Jin dynasties, classical Sichuan cuisine was stereotyped, characterized by "respecting taste" and "delicious and fragrant".
During the Tang and Song Dynasties, classical Sichuan cuisine was further developed. Sichuan cuisine was spread all over Kaifeng, Lin 'an and other places in the capital, winning the favor of many diners with its unique flavor. Sichuan cuisine became an independent cuisine in the Song Dynasty. During the Ming and Qing Dynasties, Sichuan cuisine developed further. It was not until the Republic of China that modern Sichuan cuisine finally formed the characteristics of "one dish, one style, various dishes" and "fresh, mellow and spicy".
Modern Sichuan cuisine is basically composed of three schools, namely Shanghebang Sichuan cuisine represented by Chengdu official cuisine and Leshan Jiazhou cuisine in western Sichuan; Xiaohebang Sichuan cuisine, featuring Zigong salted vegetables, Neijiang sugar vegetables, Luzhou fresh vegetables and Yibin Sanjiang cuisine, features ancient Lushui basin in southern Sichuan and Xiahebang Sichuan cuisine represented by Chongqing Jianghu cuisine in eastern Sichuan. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.
Xiaohebang Sichuan cuisine consists of Zigong Yanbang cuisine, southern Sichuan Luzhou fresh cuisine, Yibin Sanjiang cuisine, Neijiang Tangbang cuisine and Leshan Jiazhou cuisine. The local salt merchants are rich, and their food is exquisite, so Xiaohebang Sichuan food is more atmospheric and high-end.
Shanghebang Sichuan cuisine is characterized by fine and accurate materials, strict adherence to traditional classic recipes, mild taste and long fragrance, and the concentration of high-end dishes such as Gongting cuisine and Guangong cuisine in Sichuan cuisine is usually quite meaningful. Boiled cabbage, often used as a metaphor for the highest level of chef's cooking, is a dish sealed by Shanghe Gang Sichuan cuisine.
Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories.
The characteristics of salted dishes are strong, heavy and thick. Make good use of pepper and ginger in salted vegetables, with wide and heavy materials, fine selection of materials, and unique style of frying, frying, burning and frying; Boiling, stewing, frying and frying have their own rules. He is especially good at cooking, forming a distinctive flavor and taste different from other cuisines. In the evolution of salted vegetables, a large number of well-known dishes have been accumulated, which are deeply loved by everyone. Some of them spread like wildfire and were incorporated into Sichuan cuisine, such as boiled beef, Leng Tu and diving fish, which are popular in Sichuan restaurants today.