Reasons for the formation of Cantonese cuisine and characteristics of a. Reasons for the formation of Cantonese cuisine 1, Cantonese cuisine originated in the Lingnan region of China, according to archaeological discoveries, about 129,000 years ago, the earliest human beings appeared in Guangdong is the Maba people, in this era they already know how to use natural fire to cook food, based on which, Cantonese cuisine began. 2. About 30,000 years ago, ancient human beings were in a period of transition from primitive human beings from primitive groups to clan communes. 3, about 10,000 years ago, ancient man discovered that the fire clay in the water will not dissolve, so the wattle basket mixed with clay to facilitate air-drying, burning to wattle into ash made of early pots, from now on, our ancestors began to use ceramic utensils to cook food, the invention and use of pottery has an important significance, so that the use of fire heat transfer medium cooking methods, such as boiling and steaming appeared one after another, cooking methods have since begun to Diversified, in further expanding the source of food, some need a long time to cook the food can now be eaten, reduce human disease, enhance physical fitness, and ultimately promote the development of the human brain up to the subsequent birth of the brewing process provides the basis for the conditions, it can be seen that the invention of pottery so that the development of cooking reached a new stage. 4, guangdong archaeological discovery of the matrilineal clan communal development of guangdong yingde qingtang market and shixing county, linglongyan site these two sites existed about seven or eight thousand years ago, in the ruins of the first fossil, there are pottery, which shows that at least in the seven or eight thousand years ago, south of lingnan area of the culinary technology will be to get the development of the conditions, the beginning of the formation of the period of the guangdong cuisine. 5, in the 4,000 to 6,000 years ago to reflect the matrilineal clan commune prosperity period of the Hanjiang River, the Pearl River Delta culture and 3,000 to 4,000 years ago to reflect the matrilineal clan commune not yet period to the patriarchal clan commune period of Xiqiao Mountain and the Ma Ba Shi Xia culture site can be seen, see Guangdong in the 4,000 years ago has been the emergence of the hoeing farming agriculture and livestock breeding industry, with the development of the material conditions for the development of culinary. After the Qin Dynasty unified Lingnan, three new counties were set up in Lingnan, and hundreds of thousands of Han Chinese who went south brought with them the culinary skills of the Central Plains. After the Western Han Dynasty, people from the Central Plains continued to migrate southward in many ways, and through "mixed places" and "Han-Yue" integration, the South Vietnamese actually began to Sinicize. The Han Chinese brought scientific knowledge and dietary culture with them, and combined them with the geographical environment, products and dietary customs of the Yue people in Lingnan, so as to create unique dietary characteristics by extracting the essence from the crude and continuously developing the Chinese. This is based on the dietary customs of the South Vietnamese. The formation of the dietary characteristics of the fusion of the Central Plains diet, the essence of the technology, laid the foundation for the future development of Cantonese cuisine in the process of the inclusive style, as well as constantly enterprising, innovative style of the young. In the Han Dynasty, the sugar industry in Lingnan was already quite developed, and the sugar in Lingnan was not only used for tribute but also sold in the market. Before the birth of monosodium glutamate (MSG), the appropriate addition of a small amount of cane sugar flavoring will produce a fresh and sweet taste, which is one of the origins of the revered freshness of Cantonese cuisine. 6. During the Sui and Tang, Song and Yuan dynasties, Cantonese cuisine entered a period of rapid growth. There are many reasons why Cantonese cuisine was able to grow rapidly, stand out and be unique during this period. In the Eastern Han Dynasty tomb at Lanshi, Foshan, a ceramic model of a paddy field with a boat attached was unearthed, which shows the scene of summer harvesting and summer planting at the same time. This model tells us that at that time, two seasons of rice were already being produced in the Pearl River Delta, which shows that the Pearl River Delta had become one of the advanced agricultures in China, and that this made the food resources in Guangdong not only diversified but also in a stable supply, which reached a richness of the true meaning of the term, and laid down a solid foundation for the growth of the Cantonese cuisine. Secondly, since the Tang Dynasty, Guangzhou gradually prospered, and by the Song Dynasty, it had become the largest commercial city and trading port in China. The development of commerce promoted the development of the catering industry and the development of the catering industry. Catering market exchanges between the north and south, Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine competing with each other, led to eat conveniently, eat satisfied, eat novelty, eat back to the food style prevails. 7, to the Ming and Qing Dynasties, due to large-scale water conservancy construction and improvement, farming techniques, Guangdong's domestic industry has gradually come to the forefront of the country, the Pearl River Delta is known as the "land of fish and rice. Guangdong's foreign trade is unique, the Ming and Qing governments implemented the policy of banning the sea, in Quanzhou, Ningbo, Guangzhou, set up the Hublot Department, and, Quanzhou only through the Ryukyus, Ningbo only through the Japanese, but only Guangzhou can be connected to Southeast Asia and the Western countries. To the Qing Dynasty, due to the Western colonialists have been in China's coastal areas for pirate-style plunder, fear of making the Qing Government to implement a more stringent policy of the sea ban, closed the coastal ports, leaving Guangzhou alone to handle the Qing Dynasty's foreign trade, from then on, Guangzhou inside and outside of the merchants gathered all over the food flocking, Western food and drink, western food and drink, western food packages have been introduced, dietary market is very prosperous, this time of the Guangdong meal market can be described as a collection of famous dishes, and the "competition for beauty," the "Guangzhou" can be said to be the most famous food. At this time, the Cantonese food market could be said to be full of famous dishes, competing with each other in splendor, and the "food in Guangzhou" had already seen its shape. The development of Cantonese cuisine reached a prosperous period. 8. For more than half a century after the founding of New China, despite the ups and downs of socio-economic development due to natural disasters, manpower, external or internal reasons, which directly affected the performance of the Guangdong catering market, it did not affect the reasonableness of this period as the prosperous period of Cantonese cuisine. After the birth of new China, the economy gradually developed, economic and trade activities, frequent foreign exchanges, social stability and material abundance, the government attaches importance to the dietary workers in the political emancipation at the same time, the development of ideas of the dishes are also emancipated, the ingenuity to give full play to the Cantonese cuisine has the opportunity to continue to develop, after the establishment of new China, the reception of two sessions of the annual Chinese Export Commodities Fair prompted the Cantonese cuisine to continue to develop new dishes, interruption of innovative In 1978, China implemented the policy of reform and opening up, and Guangdong, as the frontier of reform and opening up, had the three earliest established special economic zones in Shenzhen, Zhuhai and Shantou, and its economy took off rapidly, and once again, Cantonese cuisine benefited from the economic development. Especially with the return of Hong Kong and Macao to the motherland, the culinary exchanges between the two places have become more and more frequent, and the selection of raw materials and seasonings from outside the country is more convenient for the Cantonese cuisine, so with such an environment and such conditions, how can the Cantonese cuisine not develop? 9, Guangdong's culinary education has formed a dual-track vocational education, professional studies, short-term training secondary education, higher education, multi-level, amateur education, off-site training, formal education, multi-form, social forces to run the school, the government invested in running the school more than one channel of the complete education network, culinary education has gradually embarked on the standardization, scientification, modernization of the road. For Cantonese cuisine to face the new century, absorbing new technology towards scientific and modernization plays an important role. Second, the characteristics of Cantonese cuisine 1, choose a wide variety of fine, birds, animals, snakes and insects can be included in the Guangdong region, the topography is complex, hot climate, rainy, very suitable for the production of plants and animals, the produce is quite rich, the north has game, south has seafood, very early on there are "ten seafood said", the Pearl River Delta River Network, fruits and vegetables in all seasons, poultry and livestock of high quality full of columns. The Pearl River Delta has a long river network, fruits and vegetables grow in all seasons, and poultry and livestock are of high quality. Moreover, Guangdong is at the southern gate of China's foreign trade, so it is very convenient to introduce foreign raw materials, which creates good conditions for Cantonese cuisine to choose raw materials extensively. Optional raw materials more natural also fine, Cantonese cuisine pay attention to the seasonality of raw materials, "from time to time do not eat" eat fish have spring fish side autumn carp autumn carp summer Lilong winter perch "said, eat snakes, is" autumn wind up three snake fat, this time to eat snakes good fortune! ". And so on and so forth, such as eating vegetables to pick the "seasonal vegetables" and so on. Selection of raw materials in addition to the selection of the fattest period, but also pay special attention to the selection of the best parts of the raw materials. Since ancient times, Guangdong has the habit of omnivorous, archaeological discovery, Guangdong ancestors of the food is very wide, Yangchun Dushi Zai site development shows that at that time there are rhinoceros, giant leopard, black bear, clouded leopard, water buffalo, water deer, otter, porcupine, small hunter-gatherer, golden cat, civet, rodents, monkeys, snails, mussels, clams and so on. In numerous sites of the late Neolithic period, in addition to the remains of various domestic animals found, there are also a large number of bones or shells of fish, mussels, clams, snails, snakes and snakes. This shows that odd omnivorous food was a traditional habit among the Cantonese, (of course, the consumption of wild animals is not advocated nowadays). As early as 2000 years ago, the Western Han Dynasty wrote a book called "Huainanzi", which recorded that "the Yue people got boa as a delicacy, and China got it differently". Until now, snake food is still the best food. The Southern Song Dynasty Zhou to Fei in the "Ling outside the answer" in more detail: "deep and wide and xi xi pang people, do not ask the birds and animals, snakes and insects are not eaten". Its smell odor, there are good and ugly, mountain turtle name sting, bamboo rat name rat stay, hamster stork's feet, get and the sturgeon's lips, live and sliced, known as the fish soul, which is also rare. As for the snake must be arrested, do not ask the length, encountered a rat must be executed, do not ask the size of the bat of the abominable, mealybugs of the fearful, locusts of the microscopic life, all take and prairie food. The poison of the beehive. The poison of the beehive, the filth of the hemp bug, fried and eaten, the locusts of the dao, the wings of the sky snake, fried and eaten. (The fishy and dry odor of many birds, animals, snakes and insects is very heavy, from which the high culinary skills of the Lingnan people at that time can be imagined.) Qu Dajun of the Qing Dynasty exclaimed in "New Road to Guangdong" that "all the foodstuffs in the world should be available in the eastern part of Guangdong, while all the foodstuffs in the eastern part of Guangdong may not be available in the whole world". For birds of prey, the Cantonese have this to say: "would rather eat the sky four two, do not eat the ground half a catty" (the old system of 16 two for 1 catty), the degree of preference can be seen in general. Cantonese people eat dogs, especially in winter, which is considered a delicacy. The vivid depiction of the aroma of dog meat in Guangdong is also a portrayal of the mindset of Cantonese people who are intoxicated by the flavorful aroma of dog meat. There may be a lot of foreign gourmets have been unable to resist the temptation of dog meat in Guangdong, however, they are still listening to the face of delicious cat meat, not to mention rat meat, dragon lice, bee pupae, earthworms. 2, cooking techniques for my main, Bozai foreign for the use of Cantonese cooking methods originated from the folk. From the "Han-Yueh fusion" when the beginning, with the cooking methods of Cantonese cuisine fusion of advanced methods of the Central Plains, Cantonese cuisine form of eclectic open-minded. Afterwards, through the exchange of food culture and cooking skills over the generations, Cantonese cuisine absorbed a lot of culinary skills. The introduction of western food into Guangdong has brought new inspiration to Cantonese cuisine. Cantonese Cuisine has widely absorbed the essence of Chinese and foreign cooking techniques, combined with its own physical and climatic characteristics and customs, to form its own complete system of cooking techniques and unique culinary characteristics, unique and noteworthy to the world. For example, from the northern "popping method" evolved into "oil soaking method"; from the plastic cooking "steak" improved to separate cooking and then layered on the plate of "steak ", expanding the range of materials; the general blanching method developed into a standardized production of valuable soup blanching method; the frying method is subdivided into five frying method; the introduction of Western baking method, Gillette frying method, pork chops, beef steaks, transformed into their own cooking methods, drawing on the practice of Western sauces, the first Cantonese cuisine, such as the first sauce seasoning method. Cantonese cuisine has also created its own cooking methods such as baking, baking, boiling, soft stir-frying, dipping, deep-frying, etc., which fully demonstrates the revolutionary nature of Cantonese cuisine. 3, five nourishing six flavors, the basis of seasoning; according to the material to apply flavor, distinctive flavor, the usual sauce, the right thickness. Five nourishing and six flavors are sweet, crispy, soft, fat and thick; six flavors are sour, sweet, bitter, spicy, salty and fresh. The combination of the five nourishing flavors and six flavors creates the beautiful and ever-changing tastes of Cantonese cuisine. Cantonese cuisine has always paid attention to the application of suitable seasonings and flavors according to the characteristics of the raw materials. For example, using ginger paste to make white cut chicken, letting pork sauce and white sugar with suckling pig, putting bean drums to cook melon chili, dipping white blanched shrimp in soy sauce with shredded chili, and so on, make the taste fantastic. Cantonese cuisine will continue to explore the art of seasoning and develop more new flavors. Cantonese cuisine does not have the largest number of flavor types, but the characteristics of each flavor type are very distinctive and not easy to confuse. For example, the eggplant and fruit leaf type, sweet and sour flavor with a lot of sweetness and sourness, rich and meaty western juice flavor, lemon juice flavor with the fresh aroma of stale lemons, and orange juice flavor with an overflowing orange aroma, have a large number of aromas and flavors as the base flavor. The practice of using sauce in Cantonese cuisine has now radiated to all parts of the country and is gradually being widely copied. Seasoning factories have also developed their own products to meet the needs of the market. 4. dishes pay attention to the good taste, pay attention to clear, fresh, crisp, tender, smooth, reflecting the strong Lingnan characteristics of Cantonese cuisine Qing has a taste of light, fresh, fresh, fresh and unctuous taste meaning. Clear is never clear as water, tasteless, but clear in the fresh, light in the pursuit of beauty, the pursuit of food unique fresh raw materials original flavor. The freshness of Cantonese cuisine is about freshness without vulgarity, natural freshness, and the pursuit of freshness is the most prominent and typical feature of Cantonese cuisine compared with the flavors of other local cuisines. It can even be said that there is no other place that is so fond of fresh flavor, so obsessed with it, and so successful in creating it. In terms of craftsmanship, Cantonese cuisine is willing to pay any price for preserving, enhancing, supplementing and helping freshness. Because, Cantonese Cuisine regards the soul of freshness, the creation of freshness in dishes as the highest level of cooking skills, and the tasting of freshness as the most beautiful enjoyment of food items. Cantonese cuisine's understanding of freshness includes refreshing, crispy, tender, sweet, smooth and elastic. Tenderness is the expression of delicate texture and tenderness, which is 焾 but not firewood, soft but not glutinous. Smooth is silky, soft, smooth, a rough, not zesty texture. These are all wonderful nourishing textures. Cantonese cuisine is all about freshness in taste, which actually puts a very high demand on the quality of the dishes. It is much more difficult to make freshly flavored dishes than it is to make heavily flavored spicy dishes. Because freshness is like a warm spring breeze, without strong stimulation, people can freely and carefully varieties of pleasant aesthetic sensations. The taste of Cantonese cuisine pays attention to freshness, promotes the exploration of seasoning techniques, promotes the study of cooking techniques, therefore, it is an important aspect to promote the development of Cantonese cuisine. 5. Flexible use of cooking methods, creating endless varieties Since the Tang Dynasty, Guangdong's economy has gradually flourished, the material is relatively rich, and the food style has been able to flourish and gradually formed the reputation of "food in Guangzhou", which is recognized by the society as a convenient, rich, satisfactory and convenient way to eat in Guangzhou. Food in Guangzhou" is recognized by the society as the praise for Guangzhou's convenient food, rich food, satisfying food, novelty and reminiscent food. "Food in Guangzhou" is "forced" by the locals. Cantonese people are very particular about food, and their demand for the flavor of dishes has reached a critical level, and they are almost harsh on the novelty of dishes. No new dishes, no new flavors, the store is not far from closing. "Food in Guangzhou" is to let the prosperity of Guangdong, the economy driven up, to and from the trade of businessmen from all over the world on the taste of the food requirements are different, Cantonese cuisine dishes must meet their tastes, but also to improve the grade. The "Food in Guangzhou" is the result of fierce competition in the market. Historically, Guangzhou has long been a place with very active commercial activities and a well-developed catering industry, which triggered fierce competition among restaurants. As a result of the competition, many famous chefs were created, many outlets were built, and many famous dishes were created. Today, with the development of the food industry, the speed of updating and developing dishes shows a fast trend. Abundant specialties is the foundation of "Food in Guangzhou", strong demand is the driving force of "Food in Guangzhou", open-minded and inclusive is the capital of "Food in Guangzhou", a large number of famous chefs, famous restaurants, and many dishes are the basis of "Food in Guangzhou". Multi-cuisine is the embodiment of "Food in Guangzhou", government support will enable the development of "Food in Guangzhou" in the long run. 6. Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine are intermingled with each other and are very distinctive. Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine are the three components of Cantonese Cuisine. Although these three local cuisines are the same in many places, their flavors are different due to the different places they are located in and the different course of evolution. This difference enriches the content of Cantonese cuisine, broadens the field of Cantonese cuisine and enriches the image of Cantonese cuisine. With differences, there is a possibility of mutual supervision and mutual promotion. As a matter of fact, Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine have developed their own specialties very satisfactorily. It makes people feel that Cantonese cuisine is always new and strange, and their successive appearance in the catering market makes people feel that Cantonese cuisine is ever-changing. Guangzhou, Dongjiang and Chaozhou cuisines are the three local cuisines that make up the above characteristics of Cantonese cuisine, but each of them has its own unique characteristics. Guangzhou Cuisine has more ingredients and is good at changing, paying attention to freshness, tenderness and smoothness, generally striving for lightness in summer and fall, favoring thick and mellow in winter and spring, and focusing on "five nourishment" and "six flavors" in taste, especially in stir-frying, which requires mastering the fire and getting the temperature of the oil just right. Chaozhou cuisine to cooking seafood-based, more soup dishes are the most distinctive, exquisite knife work, sweet taste, focusing on maintaining the original freshness of the main ingredients. Dongjiang cuisine, the main material is prominent, simple square, there is a unique local flavor.