Chaozhou beef balls
Chaozhou beef balls
Cantonese cuisine is exquisite in dosage, skillful in ingredients, beautiful in decoration, and innovative in imitation, with a wide variety. 1965 "Guangzhou Famous Cuisine Beauty Exhibition" introduced 5457 kinds.
Cantonese cuisine pays attention to quality and taste, and its taste is relatively light, striving to be fresh in the clear and beautiful in the light. Moreover, it changes with the change of seasons, with light in summer and autumn, rich in winter and spring, and pursuing color, fragrance, taste and shape.
Geographical advantage
Shacha beef
Shacha beef
Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and rich products. Therefore, Guangdong's diet has always been blessed. Since the Qin and Han Dynasties, the Han people in the Central Plains have been moving southward into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains diet style of "never tired of cooking in detail and never tired of eating in essence".
material
Salt Baked Chicken
Salt Baked Chicken
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 miscellaneous. The seasoning is to bring out the original flavor of the main ingredients, and both of them are based on freshness.
Pay attention to color, fragrance, taste and shape, and take taste as the main body. Animal dishes: crispy roast suckling pig, grandfather chicken, beef brisket in clear soup and more than 100 kinds. Seafood and seafood have always been the basic raw materials for Cantonese cuisine to survive.
Recipe characteristics
Yong Tau Foo
Yong Tau Foo
The biggest feature of Cantonese cuisine is its rich materials and skillful ingredients. Delicious delicacies, Chinese and foreign food, all-encompassing, can be described as the highest in the country. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials and "does not eat from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eat shrimp, "Qingming shrimp, the most fat"; When eating vegetables, we should choose "seasonal vegetables", which means vegetables that are in season, such as "the north wind is the sweetest". Besides choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials. [5]
ready-to-cook dish
ready-to-cook dish
Rich and fine selection of materials and light taste are probably the important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant" and pursues the original taste and fresh flavor of raw materials. There are many kinds of Cantonese condiments, which are sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor is not only in line with Guangdong's climate characteristics, but also meets the requirements of modern nutrition. It is a scientific food culture. [5]
Guangdong people like to eat white-cut chicken, which is soaked in boiling water to keep its original flavor, and only add ingredients such as ginger and salt when eating. Qingping chicken is the best among white-cut chickens, and is called "the first chicken in Guangzhou". It is only soaked in white brine without any ingredients, but the skin is smooth, the meat is white and fragrant, and the bones are full of flavor. [5]
The real heroes behind such delicious Cantonese cuisine are a large number of famous chefs with superb skills. Kang Hui, a famous Beijing Hotel teacher, was awarded the title of "Chef" by the French Chef Association in the early 1980s, which is the first time in the history of China cuisine. Yang Guanyi, a famous Hong Kong chef whose ancestral home is in Guangdong, is a superb cook and is famous in the world with the reputation of "A Yi Abalone is the best in the world". Guangdong has a strong technical force in cooking, and famous teachers and chefs come forth in large numbers. With their superb cooking skills, they have made Cantonese cuisine shine brilliantly, and at the same time, they have trained a large number of cooking descendants. [5]
Cooking method
steamed pork belly with preserved greens
steamed pork belly with preserved greens
There are as many as 2/kloc-0 kinds of cooking methods, especially steaming, frying, frying, baking, stewing, frying, stewing, and buckling. They pay attention to the heat, especially "frying" and frying and eating now. The dishes they make pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and refreshing, and it changes with different seasons. Summer and autumn strive to be light, while winter and spring focus on richness, and there are five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Rich selection of materials, a wide variety of patterns, delicacies, fish, shrimp and crabs can be served. Flavor pays attention to quality and taste, taste is relatively light, and strives to seek freshness in the clear and beauty in the light.