Guangdong's eating habits pay attention to delicious taste, and the overall design of color, fragrance, taste and shape, and the style of dishes is the same as that of the Central Plains, emphasizing prominent main ingredients, simple modeling, determining the taste with salt, refreshing with soup, and striving for crisp, rotten and fragrant. There are various cooking methods, especially the common cooking, stewing, boiling, brewing and stewing techniques in the north.

Cantonese people generally like fresh taste, mainly sweet, followed by hot and sour, and pay attention to eating seasonal dishes. Guangzhou's diet emphasizes freshness, which is the sum of "fish" in the south and "sheep" in the north; Guangzhou's diet emphasizes soup, which originates from "soup", which is the sum of big sheep (America) and small sheep (lamb); "Eating in Guangzhou" is about taste, and taste depends on harmony; The distinctive feature of Guangzhou's diet is "learning from others."

food culture

Guangdong food pays attention to "harmony", which is the essence and basis of aesthetic problems of food culture. The taste of food should be coordinated and balanced in general, and each should be beautiful. While paying attention to the diversity of the taste of dishes, it feels moderate, harmonious and natural. The key to seasoning is reconciliation. Five flavors harmonize with a hundred flavors, and "five flavors harmonize" is the oldest seasoning theory in China.

The ancient cooking in China paid the most attention to harmony, and the cooking techniques were all based on the word harmony, which was the highest standard of cooking in China. Harmony is the essence of China culture. "Harmony" pursues moderation, moderation and harmony, which is the standard of China's traditional aesthetics, morality and outlook on life.