Cantonese cuisine, namely Guangdong local flavor cuisine, has a long history, is unique with its unique cuisine and charm. It is one of the eight major Han cuisines in China, originated in Lingnan, and enjoys a high reputation at home and abroad. The main characters of Cantonese cuisine are: take it naturally, cook it freely and eat it freely! In a broad sense, Cantonese cuisine consists of Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Hakka cuisine, with Guangzhou cuisine as the representative.
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.
Features:
1 Cantonese cuisine has a wide range of exotic ingredients and makes good use of raw and fierce seafood. Guangdong cuisine has a wide range of ingredients, ranking first among all cuisines in China. "Don't ask birds, animals, insects and snakes, all eat them". For example, in terms of animal raw materials, in addition to commonly used chickens, ducks, fish, shrimps, pigs, cows and sheep, many animals such as snakes, dogs, raccoons and rats are also used well. Making good use of fresh raw materials is a major feature of Guangdong cuisine, among which Chaozhou cuisine is best at seafood.
2. Knife workers are skilled at killing and slaughtering raw seafood. The technique pays attention to simplicity and naturalness, unlike other cuisines.
3, cooking methods, seasoning methods are self-contained. Many cooking methods of Guangdong cuisine originated from the north or the west, and after continuous improvement, a whole set of cooking systems different from other cuisines has been formed.
4. Light and refreshing Guangzhou cuisine is characterized by cool, crisp, fresh and tender taste, which is the main taste of Guangdong cuisine. The taste of Dongjiang cuisine is characterized by salty, sour and spicy, and most of them are home-cooked dishes.
Cantonese cuisine is usually cooked by frying, frying, grilling, stewing, stewing and steaming.
Cantonese cuisine uses soy sauce, juice, lemon juice, soy sauce, oyster sauce, seafood sauce, sand tea sauce, fish sauce, chestnut powder, custard powder, tender meat powder, raw flour, butter, etc. These are all seasonings that are not used or rarely used in other cuisines.
The representative dishes of Cantonese cuisine are Wenchang Chicken, Dongjiang Salt Chicken, Soft Chicken Fried with Two Lemons, Braised Pork with Plum Vegetables, Braised Beef tenderloin with Iron Plate, Boiled metapenaeus ensis, Braised Duck with Eight Treasures, Crispy Roasted Suckling Pig, Braised Eggplant with Black Soy Sauce, Braised Lettuce with Oyster Sauce, and Braised Chaozhou White Eel.