1. Hometown Cuisine I lived at my grandma’s house in Nanhai for several years when I was a child. The Cantonese cuisine at my grandma’s house left an unforgettable memory for me.

Now when I think of Guangdong, I think of my grandparents, and I also think of the much-slandered Guangdong hometown cuisine.

Therefore, as soon as the winter vacation came, I rushed back to Nanhai, Guangdong with my parents to replenish food and pepper.

My grandparents came back like hungry ghosts. They could eat a few handfuls of uncooked rice. Without saying a word, they immediately went to Guangdong's busiest Cantonese food city to help me. I was very happy.

The twelfth lunar month in Guangdong is the authentic cold winter, which is perfect for eating spicy and hot hot pot.

Everyone sat around the table, which not only satisfied my thirst for food, but also satisfied my love for the joy of my hometown people.

It was cold and windy outside, pitch black, and sparsely populated, but the restaurant was bustling with people and steaming.

People like me who love eating get excited when they enter this kind of eating environment.

Look, the waitresses wearing headscarves and holding vegetable bowls are filing in and out to welcome guests in and out; the flames under the hot pot are red and hot, and the heat on the hot pot is rising in vain; and the aroma from the store is rushing to my door.

In the nose, the blood vessels could not help but dilate.

The popularity, heat, and aroma, mixed with the local dialect "Have a little more" that floated to my ears, made me, a delicious foodie, very addicted to eating. Cantonese people pay attention to nutrition, but we Cantonese people eat not only for nutrition.

, but also to eat the atmosphere.

Every dish is filled with red peppers, which makes it festive and beautiful.

It’s so spicy that you shed tears and sweat, take off your clothes, speak your heartfelt words, and call friends, so that the distinctive personality of daring to love and hate can be vividly displayed on the dining table.

But I dare not eat too much chili here. There is a hot pot in the middle of our table, next to which are typical Cantonese dishes such as steamed fragrant dried chili with black bean paste, steamed large fish head with soybean chili, and a large fish and meat specially ordered for me.

Pepper, both seasonally appropriate and delicious.

People in my hometown told me that spicy meat is also eaten before the first month of the year, which is the purest.

Among them is the delicious Baiyun Pork Knuckle.

According to legend, there was a temple on Baiyun Mountain in Guangzhou, and there was a monk who liked to eat meat. One day when the temple elder was out, he cooked pig knuckles in a clay pot. Unexpectedly, the elder came back early, and the monk was afraid of being punished, so he quickly threw away the cooked pig knuckles.

Go to the creek next to it. The next day, a woodcutter passed by, picked up the pig's knuckles and took them home. He added some sweet and sour to eat them. He found that they tasted great. From now on, he used this method to eat pig's knuckles. The method spread and was called this.

Baiyun Pork Knuckle. After a while, the dishes were all served, the hot pot was opened, and the wine was filled. Our relatives and friends gathered around the table and officially started eating.

"Come, come, come, let's have a drink as Feng Zai comes back from his busy study life and reunites in the New Year!" The mist in the hot pot covered the corners of my eyes.

This is the hometown meal that I haven’t seen for a long time.

I know that when I go back to school and cannot eat hometown food and miss my hometown people, I will long recall the meal I had eaten under the Guangdong sky, with the fragrant heat and tears.

Other information: Guangzhou: Guangzhou people love and know how to eat, and are famous all over the world. To exaggerate, Guangzhou people will eat everything except four-legged tables. Therefore, sparrows, partridges, pangolins, bats, fur seals,

Rats, cats, dogs, snakes, monkeys, turtles... More than a thousand ingredients can be turned into delicacies on the table. Even grass insects that are mistaken for "locusts" by the uninitiated can also be cooked, and once the chef has

The hands suddenly turned into exotic treasures and delicacies, which made people at home and abroad look at them with admiration and were very surprised.

Guangzhou is located in the subtropics. There are many varieties of tropical and subtropical fruits. Fresh fruits are available all year round, so it has a high reputation as the "Hometown of Fruits".

There are more than 500 varieties of fruits in Guangzhou, among which lychees, bananas, papayas, and pineapples are the most widely distributed, have the largest yields, and have the best quality. They are known as the four famous fruits in Lingnan.

The food has a long history in Guangzhou and is famous both at home and abroad.

Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited use of ingredients, emphasis on quality and taste, fresh taste, variety of dishes and flavors, and endless variety.

It is composed of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine, with Guangzhou cuisine as the main body. It has the characteristics of a wide range of ingredients, fine preparation, light taste, rich seasonal changes, and scientific nutrition.

The scale of Guangzhou's catering industry is second to none in the country.

2. When it comes to Chongqing cuisine and Chengdu cuisine, people from other provinces may not understand it. Aren’t they both Sichuan cuisine?

In fact, the big ones look almost the same, and the types of dishes are also similar.

But from the perspective of people from this province, it is quite different.

Chongqing’s cuisine is just like Chongqing’s geography, with mountains and rivers that can swallow up everything.

Chengdu cuisine is like the gurgling stream in front of the bamboo forest courtyard, with a kind of beauty of Xiaojiabiyu.

This kind of connotation makes Chengdu chefs and Chongqing chefs cook the same dish very differently.

Compared with twice-cooked pork, the number one dish in Sichuan cuisine, Chengdu's twice-cooked pork is a bit softer, with more moderate amounts of sugar, vinegar, chili, and flour sauce, and the overall feeling is more palatable.

Chongqing's twice-cooked pork is a bit crispier, and the seasoning is much stronger. The overall feeling is more enjoyable.

However, this taste is generally not noticeable to outsiders.

Chongqing people like excitement and have a lawless and straightforward culture.