Cantonese cuisine, that is, Guangdong local flavor dishes, is one of China's famous four major cuisines, it is unique with its unique dishes and flavors, and enjoys a great reputation at home and abroad. \x0d\\\x0d\\ Guangdong is located in the southern coast of China, the territory of high mountains and plains lined up, rivers and lakes crisscrossed, mild climate, abundant rainfall, so the animal and plant species of food sources are extremely rich. At the same time, Guangzhou is a long-established trading port city, absorbing a variety of foreign culinary raw materials and cooking techniques, so that the Cantonese cuisine is becoming more and more perfect. Coupled with the fact that overseas Chinese living in the country have transmitted cooking techniques from Europe, America and Southeast Asia back to their hometowns, enriching the content of Cantonese recipes, Cantonese cuisine has left distinctive traces of Western cooking in its cooking techniques. \x0d\\\x0d\\ "Cantonese Cuisine" consists of Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine, with Guangzhou Cuisine being the representative. It has a long history. As early as 2,000 years ago, in the book "Huainanzi" written by the Western Han Dynasty, there is a record of "the Yue people get boa as a delicacy", and the Southern Song Dynasty people also exaggerated the description: the Cantonese people "don't ask about the birds, animals and snakes, and don't eat them", and in the tomb of Zhao Hu, the second king of the Southern Yue Dynasty, in about 122 BC, there is a record of roasted suckling pig in the tomb of Hu, which was used to cook the boa. In 1956, the first large-scale "Guangzhou Famous Dishes and Desserts Exhibition" was held, with 5,457 kinds of dishes and 825 kinds of dim sum on display, highlighting the essence of Guangdong's culinary culture. \x0d\\\x0d\\\ Canton Cuisine is based on the collection of excellent folk cuisine from different parts of the province, constantly absorbing the essence of China's major cuisines, drawing on the strengths of Western recipes, and integrating them into one family. Guangzhou cuisine uses a wide range of materials, fine selection of materials, excellent skills, good at changing, a variety of varieties. 1956 "Guangzhou famous dishes and beautiful point exhibition" on the introduction of the Lai Pin there are 5447. There are 815 kinds of dim sum and hundreds of snacks which are related to the dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods in Guangzhou Cuisine, especially in stir-frying, pan-frying, stewing, deep-frying, boiling, stewing, buckling and so on, which pay attention to the fire and the dishes produced focus on the color, aroma, taste and shape. Taste to clear, fresh, tender, crisp mainly, pay attention to clear and not light, fresh and not vulgar, tender and not raw, oil and not greasy. Seasonal strong, summer and fall to strive for light, winter and spring favor rich. The more common Guangzhou dishes are white cut chicken, white seared shrimp, open hearth suckling pig, hanging oven roast duck, snake soup, oil soaked shrimp, braised shark's fin, steamed seafood, shrimp roe grilled granny smith, etc.? \x0d\\\x0d\\ The eating habits of the Chaoshan region are close to those of southern Fujian, and at the same time are influenced by the Guangzhou region, which has gradually brought together the strengths of the two families, and the flavors have become a style of their own. In recent years, the new style of Chaozhou cuisine has absorbed the essence of the world's cuisine and has gained great fame, becoming a famous cuisine in China and abroad. Chiu Chow focuses on knife work and modeling, and specializes in cooking techniques such as stewing, braising, burning, deep-frying, steaming, stir-frying and soaking. Cooking seafood, soups and beets are the most distinctive features. The flavor is fresh, lush and not greasy. Love with fish sauce, sacha sauce, plum cake sauce, red vinegar and other condiments. Famous flavorful dishes include roasted goose and goose, Guoguo Lai, crab balls in clear soup, snail balls in oil, sweet meat in crepe, and taro puree in Taiji. \x0d\\\x0d\\ East River cuisine is also known as Hakka cuisine. The Hakka were originally from the Central Plains, and after moving south, their customs and food habits still retain a certain Central Plains flavor. The dishes are mostly meat, very little aquatic products, the main material is prominent, seeks fragrant, heavy oil, taste salty, to casserole dishes are famous. Representative dishes are salt curium chicken, yellow road duck, plum vegetable buckle meat, beef balls, sea cucumber puffed balls? etc. \x0d\\\\x0d\\\\\bord0\shad0\alphaH3D Apart from the formal dishes, Guangdong's snacks and dim sum are also exquisite, and the food customs of different regions have their own unique features, such as Guangzhou's Morning Tea and Teochew's Kung Fu Tea, which have gone beyond the scope of "eating" to become the culinary culture of Guangdong. \x0d\\\\x0d\\ dish introduction\x0d\\\x0d\\ Cantonese cuisine recipes are colorful, the cooking method is skillful, and it is famous for its wide range of ingredients and miscellaneous. According to a rough estimate, the ingredients used in Cantonese cuisine amount to thousands of species, all the domesticated livestock used in various cuisines, fish and shrimp in the water, Cantonese cuisine is not used; and not used in various places of snakes, rats, cats, dogs, wild game, Cantonese cuisine is considered to be the top dishes. As early as in the Southern Song Dynasty, Zhou Zaifei's "Answer to the Outside of the Collar" has a pithy account: "Deep, wide and Xidong people, regardless of birds, animals, snakes and bugs, do not eat them. Among the game, there are good and ugly. There is a turtle in the mountains named Sting, and a mouse in the bamboo named You. Pigeon stork's feet, hunting and cooking; sturgeon's lips, live and sliced, called the fish soul, this is also precious. As for snakes, they will be arrested, regardless of their length, and rats will be captured, regardless of their size. Bat of the abominable, mealybugs of the fearful, locusts of the microscopic life, all take and prairie food; beehive of the poisonous, hemp worm of the filth, all fried and eaten; locusts of the eggs, shrimp of the sky wings, all fried and eaten." Cantonese cuisine omnivorous style, often make some outsiders jaw-dropping. Tang Dynasty Han Yu was relegated to Chaozhou, to see the local people are addicted to oysters, turtles, snakes, octopus, frogs, river mother-of-pearl and dozens of other exotic food, greatly surprised, afraid of "shame and fishy began to hair Yue, chewing and swallowing the face of the sweat of mercurial force." Development to the present, abalone, ginseng, shark's fin, tripe, mountain treasures and seafood has been the top of many local dishes, while snakes, rats, cats, civets and other game is still Cantonese cuisine with a unique flavor of delicacies and medicinal dishes. \x0d\\\x0d\\ The influence of Cantonese cuisine is more widespread. According to some newspapers and magazines in recent years, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; more than 2,000 in France and Holland; and no less than thousands in Japan. Most of the Chinese restaurants in these places are Cantonese-style teahouses and restaurants, and their business is very prosperous. Sydney, Australia, in the "Chinatown" under the influence of tea has become a specialized term, all to Sydney to visit the city of people, all to a "Chinatown" to enjoy a Cantonese tea dining flavor for the fashion. Cantonese cuisine, with its distinctive light flavor, is the only one of its kind, and is known throughout the world as the "Food of Guangzhou". \x0d\\\x0d\\ "Food in Guangzhou" is also inseparable from the Guangdong tea, which is actually a meal in disguise, restaurants, hotels, teahouses are set up in the morning, afternoon and evening tea, tea and talk business, listen to the news, and will be friends together. Guangdong tea cannot be separated from tea, dim sum, congee, flour, noodles, and some small dishes. It is worth mentioning that Chaoshan Kung Fu Tea, it spare special miniature teapot, white porcelain cups and oolong tea, pouring tea with "Guan Gong patrol city" and "Han Xin pointing out the troops" two steps, the brewing of the tea is strong with a bitter, lingering aftertaste. Cantonese dim sum is one of the three major specialties of Chinese pastry, with a long history, many varieties, colorful, beautifully shaped and novel flavors, and distinctive characteristics. \x0d\\\x0d\\ Cantonese congee is characterized by congee rice boiled in blossom and attention to seasoning, there are slippery chicken congee, fish sang congee, and the first congee and boat congee. Cantonese vermicelli is sand river vermicelli, soft with tough. Cantonese noodles are best known as "Yifu Noodles". \x0d\\\\x0d\\\ In short, Cantonese cuisine takes the best of "Kyoto style", "Gusu style" and "Yangzhou fried food", and it is famous both at home and abroad for its integration of the East and the West. \x0d\\\\x0d\ famous dish introduction\x0d\\\x0d\ Guangzhou Wenchang Chicken "characteristics" famous Guangzhou dishes. It is made of Hainan Island Wenchang Chicken as the main ingredient, with ham, chicken liver, suburban vegetables, boiled, steamed and stir-fried. This dish is beautifully shaped, with a bright gravy, and oyster king phoenix claw "Features" Famous Guangzhou Dishes. Cantonese people are addicted to eating chicken claws, and there are many ways to eat it. But this dish cooking method production fine, first boiled and then fried and then stewed, the color of the dish is golden. \x0d\\\x0d\\\ Kirin Sea Bass "features" famous Guangzhou dishes, this dish is very elaborate plate, several ingredients cut skin slices of suckling pig "features" the art of making fine, bright red color, soft skin, tender and smooth meat, the flavor is unique and beautiful, famous Chinese and foreign delicacies. \x0d\\\x0d\\\ East River Salt_Chicken "features" unique method of production, rich flavor, crisp skin and smooth meat, yellowish color, crispy skin and tender meat, bone and meat fresh aroma, flavor attractive flower carving chicken "features" unique method of production, the color is like amber, fresh and tasty, known far and wide. \x0d\\\\x0d\\\ Deep Fried Chicken "Characteristics" Deep Fried Chicken can be said to be the signature chicken of Cantonese cuisine, with crispy skin and tender meat, indispensable for birthday banquets. \x0d\\\\x0d\\ Mixed Winter Melon Hat "Characteristics" is beautifully shaped, colorful, refreshing and nutritious. \x0d\\\\\x0d\\\ Clear air and refreshing breeze "Characteristics" is chic in shape, clear and pleasing to the eye. \x0d\\\x0d\ The eagle spreads its wings "Characterized by its realistic shape, edible and enjoyable at the same time. \x0d\\\\x0d\\\ Cooked Shrimp with Tai Chi "Characterized" by its beautiful shape, freshness and aroma. \x0d\\\x0d\\ stewed lemon duck "Features" original soup, clear soup, rotten meat Boiled Fish Balls "Features" Fish Balls are a favorite daily food of the Cantonese. Freshwater fish is usually used as the main ingredient, and the fish meat is stirred and made into balls. Fish balls can be boiled, steamed, fried, stir-fried, stir-fried, to boil the oil soaked fish green balls "Characteristics" Fish balls are white and clean, tender and smooth, fresh and salty in moderation. \x0d\\\x0d\\ Cantonese Style Roasted Duck "Characteristics" is served on a long fish plate, beautifully shaped, with a pleasing golden color and crispy skin. \x0d\\\\x0d\\\ Begonia Mushroom "Characteristics" refined color, tender and fragrant, nutritious, seasonal. \x0d\\\\x0d\\\ Winter Melon and Job's Tears with Duck in Casserole "Characteristics" The duck is soft and the soup is delicious. \x0d\\\\x0d\\\ Salted Egg Steamed Pork Cake "Features" Duck egg salted for a period of time, has a special salty flavor, and mixed with minced pork, steamed into a meat cake, is a commonly used dish in families throughout Guangdong. \x0d\\\x0d\\ Pond Lotus Flower "Characteristics" Shaped like a lotus flower. It is refreshing and delicious. \x0d\\\x0d\\ Pork Spare Ribs with Buddha's Hands "Characterized by its resemblance to Buddha's hands, it is tender and tasty on the outside and fresh on the inside. \x0d\\\\x0d\\ Smooth sailing "Characterized by" fresh crab, fruity aroma and fresh taste. \x0d\\\x0d\\ Peony Pan-fried Stuffed Snake Dumpling "Features" Crab roe is known as "Peony", shrimp gelatin is known as "Hundred Flowers", tender, smooth and tasty.