The first one, soup
The soups cooked here in Yuncheng include hemp broth, squid soup, vermicelli chicken, hot and sour belly soup, raw rice balls, corn mash, etc., all of which are rice soups, and the soups of Cantonese cuisine are all pre-meal soups, which seem simple and watery, but they are all made of real materials. I have had the privilege of tasting them several times, especially the ones that have no taste.
Second, the dish.
Cantonese cuisine is basically light, with fresh taste and exquisite dishes, so the price of vegetables is also high, and friends who like to focus on tastes may not be used to it.
Third, fish.
I've never met steamed fish before. Here in Shanxi, there are mainly grass carp and carp, etc. This kind of fish is not delicious when steamed, and the meat is full of thorns. Guangdong is near the sea, and the most important thing is the seafood of fish. Grouper is one of the delicacies, East Star Spot, Rat Spot and Napoleon wrasse. These fish are really not cheap, and the taste is very worthy of its price.
Fourth, vegetables.
No matter how many dishes you order, or how expensive the dishes are, the last dish is definitely green vegetables. According to the restaurant, it is to remove oil. I've eaten a lot of fish and meat in front, and finally I'll have some seasonal vegetables, which is refreshing and greasy.
To sum up, the focus of Cantonese cuisine is on freshness, without too much seasoning, to maintain the original taste of ingredients. The Cantonese cuisine in the hotel is basically a business banquet, which is of high grade and has face to treat guests. Personally, I feel that Cantonese food is not as grounded as Sichuan food. Don't spray it if you don't like it. Thank you.
How do people all over the country look at Cantonese food?
I'm from Hubei, to be exact, I'm from Wuhan, Hubei. Many years ago, my father took me to Guangzhou once, so it's inevitable to eat out. Let me tell you about the impression that Cantonese food left on me when I was a child.
That time, my father was on a business trip and had a summer vacation, so he took me with him. In those days in Guangzhou, it was difficult for me to eat well because I was not used to Cantonese cuisine.
Let's talk about my views on Cantonese cuisine when I was a child. I feel that the taste is relatively weak, and the dishes pay more attention to the temperature and pot smell. Although there are all kinds of soups, they are either too sweet or very light. When I was a child, I still liked to drink the greasy pork ribs and lotus root soup at home. Therefore, in those days in Guangzhou, I didn't like all kinds of soups at all.
This is my view of Cantonese cuisine when I was a child. After many years, I never had the opportunity to be associated with Cantonese cuisine in my life.
Until the last few years, I cooked in the kitchen at home, and I began to learn to cook from various recipes. As time went by, I liked to cook Hunan cuisine and Sichuan cuisine, and recently I changed my attitude towards dishes by 180 degrees. I began to like vegetables, began to like light ingredients, and began to like and study Cantonese cuisine. Everything was afraid of being serious, except when you became interested in it.
How do people all over the country look at Cantonese food?
Let's talk briefly first. The home-cooked dishes that my family eats every night and the dishes that my mother used to cook are heavy, greasy and practical, which may be the living habits of the older generation. However, after eating for many years, my chubby figure told me that I must change my eating habits and I must be thinner.
Now, my view of Cantonese food is this. I feel that Cantonese food is more exquisite and pays more attention to the quality of life. The choice of ingredients is diverse, the selection of materials is more exotic and the ingredients are more exquisite. It changes with the different seasons. The characteristics of dishes in summer and autumn are lighter, while the Spring Festival in winter is more intense. Specifically, I will talk about my understanding of Cantonese food from the following aspects;
First, the composition of Guangdong cuisine;
There are three branches, namely, Guangzhou cuisine, Dongjiang cuisine and Chaozhou cuisine, among which Guangzhou cuisine is the representative. There are local characteristics such as Nanhai cuisine, Panyu cuisine, Dongguan cuisine, Zhongshan cuisine, Shunde cuisine, etc. Those who fly in the sky, crawl on the ground and swim in the water can all make delicious dishes, which are clear but not light, fresh but not vulgar, oily but not greasy, and most of them are fried. For the fried dishes in Guangzhou cuisine, chefs can accurately grasp the temperature and oil temperature, and their characteristics are distinct;
Dongjiang cuisine is also called "Hakka cuisine". Most of the dishes are meat, and they like to use simple sauces. The taste is strong, the oil is heavy, and the taste is salty. Casserole dishes are mainly known for their strong local flavor.
Chaozhou cuisine, with its own style, is characterized by cooking seafood, paying attention to knife skills, with fresh and sweet taste. It likes to use fish sauce, sand vegetable sauce, plum lamb sauce, etc., and there are more beets, which are coarse and fine, sweet and delicious.
Second, Guangdong cuisine has so many characteristics;
1, the choice of ingredients is unique, with distinctive features and extensive materials. Often, a dish is rich in main ingredients, and the ingredients and seasonings are equally colorful, but the ingredients are not mixed, fresh and fresh, paying attention to color, flavor and shape, and the main body highlights the delicious taste;
2. Pay more attention to the taste of dishes. The flavor is fresh in the supernatant and beautiful in the light. It is mainly fried, tender but not raw, oily but not greasy, and there are other cooking methods, such as frying, stewing, stewing and stewing.
3. Guangdong cuisine pays more attention to decoration, such as squirrel mandarin fish, which is convenient and hygienic to eat by changing the fish into the shape of chrysanthemum, and at the same time, it also reflects its characteristics of paying attention to decoration;
The above gives you a brief introduction to some features and composition of Cantonese cuisine. Below, I will tell you some of my own preferences for Cantonese cuisine, mainly as follows:
1, Hubei loves to eat Chinese flowering cabbage, and in Guangdong cuisine, there is a Chinese kale with scallion oil which is more delicious. However, I am not used to eating Chinese flowering cabbage, so I changed it into Chinese flowering cabbage, and made a garlic-flavored Chinese flowering cabbage by adopting the method of Cantonese cuisine. From this dish, the delicacy and health of Cantonese cuisine can be reflected. In Hubei, it is stir-fried.
2. In Cantonese cuisine, there is a steamed pork ribs with sour plum sauce. In Hubei, the pork ribs are all seasoned with fermented bean curd. After using sour plum sauce, they can not only get rid of fishy smell, but also taste sweet and sour. After I was inspired, I changed the sour plum sauce into garlic and chopped pepper, and adopted Cantonese cuisine. The finished product was surprisingly delicious, breaking my habit of only eating steamed pork ribs with powder for many years and adding another specialty to my dining table.
How do people all over the country look at Cantonese food?
At the end, I want to say a few words. If you like Cantonese food, you can learn from me and borrow a cookbook of your heart from the library. For Cantonese food, choose your favorite ingredients and practices in the book, and make appropriate adjustments and collocations according to your own tastes, so that the dishes on our table can be diversified, or occasionally change their tastes, which may also surprise us;
Finally, thank you for reading. You can leave us a message in the comment area, talk about your views, and share happiness. We will wait for you in the comment area.
Must be green vegetables! No vegetables, no meals. What netizens said is true. Vegetables are really very important food for Cantonese people. Besides fish and meat, you can't eat without vegetables. And stir-fried vegetables must not put too much oil, just meaning.
I have to wash the dishes! Washing dishes with boiling water before meals must definitely rank first. This sacred ceremony in the eyes of Cantonese people can easily cause the waiter to vomit in the north. "Our dishes and chopsticks are sterilized and clean!" In Guangdong, you can't eat this meal without washing dishes with boiling water before meals.
You have to eat soup! Even if you eat fast food, don't forget to order a soup. Everyone believes that the greatest nutrition lies in the simmering soup. As for the seaweed and egg soup in the north, in the eyes of Cantonese, it is not called soup at all ... Cantonese believe that all nutrients are in soup.
It must be steamed! The best way to eat is steaming, because it can maximize the original flavor and nutrition of the ingredients. Steamed seafood, steamed pigs, cattle, sheep, chickens, ducks and fish, steamed beans, steamed baby dishes ... From meat to vegetables, it seems that there is nothing in Guangdong that cannot be steamed.
As a Sichuanese, I was surrounded by Sichuan cuisine since I was a child. I only ate Sichuan cuisine before I left Sichuan. I came to work in Shenzhen in 2000. As a transportation hub between Hong Kong and the mainland, Shenzhen is just across the river from Hong Kong, with Dongguan in the north and Guangzhou and Foshan in the north, which are not far away from several cities. It can be said that it is in the hinterland of Guangdong.
When I first arrived in Guangdong, I worked in a Sichuan restaurant. Because I was divided into early, middle and late shifts, I would go out for breakfast at night shifts. At that time, I was particularly impressed by the morning tea in Guangdong.
It is actually a kind of culture to say that it is morning tea, because it is not only available in the morning. Morning tea is generally charged according to the number of people, usually 1-3 yuan. The first cup of tea is not used for drinking. After the tea is poured, it is used to clean the cups, bowls, spoons and chopsticks. The waiter will take a large glass tea bowl to hold the dishwashing tea.
The food of morning tea is also different from that of dinner. Most of them are steamed in a steamer. The amount of snacks in a steamer is not large, and it is not expensive. The prices of different grades of morning tea restaurants are different. Generally, a cage is a few yuan cheaper and more than ten yuan more expensive. It is normal for two or three people to eat one or two hundred at a time.
Cantonese food is also called Cantonese food. I think it is mainly Cantonese food. Guangdong has a wide area, besides Cantonese cuisine, Hakka cuisine and Chaozhou cuisine are also very famous, and seafood is also a school of its own.
Guangdong cuisine is very large and highly accepted. As a person who grew up with spicy snacks, even if he eats Cantonese cuisine for the first time, he can easily accept this taste.
Cantonese cuisine is mainly salty and fresh, and most dishes highlight the freshness of the ingredients themselves. The material selection of the dishes is very demanding for freshness.
What impressed me most about Hakka cuisine was making tofu.
To be honest, I don't eat Hakka food many times. Every time I go to eat Hakka food, I must order tofu.
Stuff the meat into the tofu block and steam it out. The main seasonings are soy sauce and salt, and the taste of tofu and meat is very fragrant.
I think Chaozhou cuisine should be mainly seafood.
What I patronize most is Chaozhou casserole porridge. Chaozhou casserole porridge is not a simple casserole rice congee. You can put all kinds of seafood, such as shrimp, crab, abalone and so on. Often when it's midnight snack, some of our friends go to eat casserole porridge, and a large casserole of seafood porridge can be full.
Chaozhou cuisine produces seafood, and brine is also very famous. The famous pork knuckle rice is the brine from Chaozhou.
There is also the king of dried soup all over the streets. I don't know if it is from Chaozhou, but many of them are run by chaozhou people.
Chaozhou people, known as the "Oriental Jew", doesn't like to work, but likes to do business, and he is particularly concentrated and helps each other. On many streets, a whole street is doing business with chaozhou people. Especially selling snacks, brine, soup powder, fried powder and fried seafood.
The above is just a part of Cantonese food. I just shared a small part of my taste that I ate more. Guangdong cuisine has a wide range of ingredients, varied styles and tastes, and is very good at stimulating the taste of ingredients themselves. I think Guangdong cuisine, as a big cuisine, deserves its name.
As long as it comes to Cantonese food, many people in any place in China should have eaten it. Cantonese food seems to be more popular in coastal areas of southerners. Cantonese food is light and not greasy, which meets the tastes of southerners. As a northerner, I am a little uncomfortable with Cantonese food. We northerners like greasy food.
Cantonese cuisine is not as spicy as Sichuan cuisine, nor as rich as Shandong cuisine, nor as heavy as Huaiyang cuisine. Light, refreshing and pursuing the original taste of ingredients are the essence of Cantonese cuisine.
Of course, you can blame me for not being so comprehensive. Just say Cantonese food, so why compare it with other cuisines? I also admit that no matter whether it is the four major cuisines or the eight major cuisines, the established cuisines naturally have their own advantages, but for eating, the taste buds, the most direct organ for receiving food, often have different attributes of taste buds, but you really have to admit that no matter what kind of "attributes", the taste buds will jump involuntarily at the moment they touch Cantonese cuisine.
Some people like to eat Cantonese food because they can often eat fresh dishes. According to different seasons, there will be seasonal dishes. It is constantly emerging in the dishes of Cantonese cuisine, just as Cantonese cuisine is delicate, light and refreshing-it is not greasy.
Guangdong is a vast country. As far as some cities I have been to, I found that although all places in Guangdong belong to the category of Cantonese cuisine, there will be local dishes with unique characteristics in various places, which are not found in other places.
How do you see Cantonese food all over the country?
When it comes to Cantonese food. You will think of the master of Guangzhou cuisine. The salary is high. Ordinary people really can't do it. However, Cantonese food is indeed healthy, and you can eat more Cantonese food for health. Cantonese food is exquisitely cooked and beautifully set. Mainly light, delicacies, birds and animals. Guangdong people dare to eat all the animals they can see. Here it is. I admire Cantonese people. Cantonese cooking is really exquisite and beautiful. A place worth learning. This may have something to do with local culture and customs. From the delicacy of cooking. From the cumbersome procedures of cooking. And make a very good thing. This all reflects. People in this place are not only careful about what they cook. Very attentive. So Guangdong is very rich. We should learn from cooking, and learn from them in all aspects of cooking.
As a northerner who has experienced cooking, in my eyes, Cantonese food has always been the representative of the tall. And it gives me the feeling that if you go to the Cantonese restaurant to order food, you are afraid that your wallet is not thick enough and there is no food that the Cantonese restaurant can't cook.
When we first came into contact with Cantonese cuisine in the 1990s, we opened a Cantonese restaurant with "Chaozhou Cuisine" as the mainstay, and basically we could go there for a meal, which was a symbol of status and status. It is not affordable for ordinary people.
Later, several Cantonese restaurants were opened, but they have always been synonymous with high-end. Therefore, in the north, Cantonese restaurants are basically opened in high-end star-rated hotels, and few roadside restaurants are under the banner of Cantonese restaurants.
However, many dishes of Cantonese cuisine are also operated in our hotels. The most common ones are lettuce in oyster sauce, steamed seafood with garlic and crispy barbecue, and even the most well-known old fire soup in Cantonese cuisine is also operated.
In my eyes, Cantonese cuisine is second only to Shandong cuisine. After all, Shandong cuisine belongs to hometown cuisine, and its cooking techniques and seasoning of various dishes are especially suitable for northerners. As the first of the four major cuisines, it is naturally not "vain".
Cantonese food is like this in my eyes.
Guangdong, eat chicken chicken flavor, eat Caicai flavor, shrimp is shrimp flavor.
Other flavors are chicken chili, vegetable chili and shrimp chili.
Cantonese people like to keep in good health, which is known to all the people in the country. It is reflected in the dishes, and it is also the embodiment of keeping in good health to the extreme:
First, less oil
There are many methods of boiling, cutting, boiling and steaming.
Second, light
Pay attention to the original flavor, so we seldom use strong seasonings, so we should eat more fresh vegetables-"soup" and more fresh seafood-"boiled".
Third, nutrition
When it comes to nutrition, Lao Huo Tang is the top representative of Cantonese cuisine for health preservation-not only there are many kinds, but also they have the effect of conditioning the body ...
I am a native of Chongqing. I have lived in Guangzhou for 20 years. It took me five years to accept Cantonese cuisine, but I fell in love with Cantonese cuisine in the last 15 years. Now I eat Sichuan cuisine only occasionally-I don't think it's not delicious. Sichuan cuisine is the taste of seasoning, not the taste of food. Comparatively speaking, Cantonese cuisine is more nutritious ...