Cantonese cuisine is one of the eight major cuisines of China, spreading along the coast of Guangdong, and is the culinary heritage of the coastal people over the centuries. In traditional Cantonese cuisine, "freshness" is an essential element, and they love the creamy broth made from ground fish and seaweed, as well as the thick broth made from ham and fish roe, which constitutes the base flavor of all Cantonese cuisine. It's impossible to please your future in-laws without Cantonese cuisine when you marry a Cantonese daughter-in-law, and nowadays, traditional Cantonese cuisine has been improved by adding some exotic flavors to make it taste good.

First of all, when you first enter Guangdong, the most memorable thing is their eating habits, as the birthplace of Cantonese cuisine, Guangzhou City in the "fresh flavor" on the understanding of the perhaps more unique, their morning was a bowl of bamboo noodles officially opened. Bamboo rising noodles is an authentic Cantonese cuisine, although it seems to be ordinary, but without the soup made with earth fish, fish roe and pork bone boiled for 3 hours, even the best chef can not make authentic Cantonese bamboo rising noodles, and this is just an ordinary breakfast. It can be seen that the word "fresh" has almost become the representative of Cantonese cuisine, which also influences the change of the Cantonese wedding menu. In the traditional society, a sumptuous table of Cantonese cuisine should include eight cold and eight hot dishes, and the proportion of seafood should be more than 60%, which almost includes the common seafood categories on the market, and lobster is one of them.

Secondly, in Cantonese restaurants, lobster feast is more popular in recent years, a set of seats, eight cold and eight hot plus a 3-catty prawns, almost the ice cubes overnight lobster, the degree of freshness and freshly killed, but due to the ice, ginger, garlic juice infiltration, Monzo more extreme taste, the main thing is that after this treatment, the lobster's meat is more tightly knit, and safer to eat!

Once again, in addition to the lobster feast, eating pork is also a popular eating habit among Cantonese people. Pork is flat and thick in flavor, and is best suited for braising and stewing, while Cantonese cuisine likes to interpret the freshness of pork in a different way: sizzling! Will be a 50-80 pounds of suckling pig slaughtered and washed, with salt, pepper, sugar for repeated rubbing, until the flavor, and finally drizzled with a bottle of rice wine, marinated for 4 hours can begin to roast, you can use charcoal grill, you can also wrap the pig buried in the ground, covered with soil, then lead to the fire simmering grill, 2 hours after the pungent aroma of pepper to the face.

Lastly, after a hundred years of inheritance and change, the traditional seafood is not in the dominant position, the new people pay more attention to the Cantonese wedding menu is complete, whether it is in line with today's health habits, the era of "good taste" is finally a thing of the past.