Cantonese cuisine is delicious

There is no taboo in seasoning

Since ancient times, people have never stopped exploring the taste. Sweet, sour, bitter and salty? The evolution of food is actually the evolution of the history of food. Today, Cantonese people are still tirelessly exploring this miscellaneous Chen? Five flavors? The charm of the food given.

bittern squab is very common, but it caters to recent years? Spicy? The spicy squab developed by the trend, or adding Japanese sake to the brine to make the squab with wine flavor, is undoubtedly the traditional product of squab that is more innovative; Steamed fish is a major representative of Cantonese cuisine, and it pays attention to the mastery of heat. On the basis of this cooking, a handful of fresh pepper from southwest China is sprinkled, which makes this traditional Cantonese cuisine both familiar and fresh. In addition, a handful of cumin is sprinkled in the traditional chicken pot, and the yellow pepper sauce improved on the basis of chopped pepper in Hunan is added in seafood cooking, not to mention the use of spices and spices such as citronella, curry and black soy sauce in Southeast Asia for Cantonese cuisine.

It is the Cantonese style of "all rivers run into the sea" and "all is forgiven in seasoning" that keeps Cantonese cuisine strong all the time, and it is also precisely because Cantonese cuisine is used flexibly all over the country on the basis of emphasizing fresh cooking? Smell? Dare to use from all over the world? Smell? To enrich the flavor of Cantonese cuisine, thus leading the development of major cuisines.

China people pay great attention to the color, aroma, taste and shape of food, and taste is considered as the soul of Chinese food. People in China will use many seasonings to make food give people a richer taste experience. Traditionally, the tastes of food in China are divided into five types: sour, sweet, bitter, spicy and salty. And these five flavors need some interaction, which is what we often say? Five flavors are harmonious? . Traditional Chinese medicine believes that the harmony of five flavors can not only improve the enjoyment of taste, but also promote the balance of health, treat diseases and help rehabilitation. In the vast territory of China, the taste of one local cuisine is different from that of another, usually because one or two of the five flavors are different. And taste preference can reflect local geography, climate, agriculture, culture and history.

it is generally believed in modern food circles that? Acid? Representing the taste of dishes in southwest ethnic minorities and Shanxi, and? Sweet? It represents the preference of people in East China. Bitter? It is the dominant flavor of national medicinal food, and? Spicy? Take Central China, especially the two districts headed by Sichuan and Hunan as the representatives. Salty? It is the dominant taste of people in coastal and northern areas. So some folklore experts think, Sweet, sour, bitter and salty? It is a microcosm of China's folk customs. Central Plains culture, coastal culture, mountains and rivers culture and court culture can all be learned from this? Five flavors? It is reflected in the body. Even, these with local conditions and customs? Smell? Experts, have branded the exclusive attributes on those regional maps, which cannot be copied or transplanted.

however, it is true that local conditions and customs are difficult to transplant, but it is not necessarily true that the grafting of taste is difficult to succeed. On the vast land of China, Guangdong at the southern tip may be one of the successful cases. Cantonese cuisine in Guangdong has always had one characteristic: although she is good? Salty? , but also respect? Light? Respect? Fresh? And it is this feature that makes Cantonese cuisine special? Tolerance? .

Since decades ago, Cantonese people have started to put the national? Smell? I collected it for my use, and easily blended it into Cantonese cuisine, which is rich in the taste of many families. Nowadays, many of the Cantonese dishes we see are the best in the country? Smell? And even foreign characteristics? Smell? These are all unique to Cantonese cuisine? Taste? Force.

▍ Sour

-From mangosteen beef balls to fish in sour soup

If the sauce is the seasoning that Cantonese people recruited from foreign countries in advance, what is the direction of Cantonese cuisine today? Acid? Mining in southwest China? Acid? Behavior, it is more logical.

◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎967 Acid? It's not the preference of local people, but it doesn't mean that Guangzhou people don't eat sour or sour dishes. Among them, the famous? Gollum meat? Maybe it is the best representative. Some people even say that in recent decades, the use of new? Sour? In the history of seasonings, we are also leading.

why do you dare say that? A special case is? Spit juice.

Juice, also known as British black vinegar or Stesa, is dark brown in color and slightly spicy in taste. It was first produced in a workshop in Worcestershire, England, and is a veritable exotic product. In the 19th century, juice was introduced from Britain to Shanghai and Hong Kong, and then from Hong Kong to Guangdong. And it is the Cantonese who will carry it forward in the end.

◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎◎967 Beef balls with mangosteen sauce? When it rose in the 198s, it changed the use and eating culture of western food sauce in the East. Today, this snack still has great influence in the food industry. And all this, that is, from the Guangdong chef's foreign seasoning? Dare to do it? .

◎ Fish in Sour Soup

If the sauce is the seasoning that Cantonese people recruited from abroad in advance, what is the direction of Cantonese cooking today? Acid? Mining in southwest China? Acid? Behavior, it is more logical.

As we all know, what is the most famous in Southwest China? Acid? How many in Guizhou? Sour soup? And the Guangzhou food industry also borrowed it. At present, Guizhou sour soup is famous, which belongs to Bingsheng Group? Xiao Bingsheng? Yes? Sour soup fish? Boiled beef with sour soup and bean curd? And? Beat the duckling? Yes? Sour soup doll noodles? Wait.

according to their chef, they made their own sour soup based on the flavor of sour soup in Guizhou. ? Xiao Bingsheng? The original intention is also very simple, right? Who is it? Acid? Boss, who do they learn from? . And this thinking is actually reflected in the White Swan Hotel. It is said that after Sun Junge, a master cook from Guizhou, came to the White Swan Hotel for communication many years ago, the chefs in the hotel collected the secret method of Guizhou sour soup for their own use in the future.

Are these two Cantonese people right? Sour soup? In fact, the application of small examples has well reflected the Guangzhou people's right? Smell? Spirit: As long as it is good? Smell? , can be used by me.

▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍961 This spirit alone shows that Guangzhou people are so desperate for food.

◎ sucrose

Speaking of? Sweet? Taste, this is the most exciting and happy taste in the world, because? Sweet? It represents heat and nutrition, and the pursuit of it is the primitive instinct of human beings. Among the natural seasonings of human beings, most of the sweetness comes from? Sugar? In fact, there are very few kinds of sugar, so in fact, sugar is wonderful and easy to capture, but it is the most difficult to sublimate.

◎ Purple Beet

Guangdong, as a major sugar-producing province in China (Zhanjiang), has already used sugar thoroughly in its own diet and customs. Until more than 2 years ago, there were northeast restaurants of all sizes in Guangzhou, and after there were some Jiangsu and Zhejiang restaurants more than 1 years ago, some Guangdong chefs saw them? Sweet? Another possibility: beets. At this time, Guangzhou people have a new way to use sugar.

◎ cold red cabbage head

around 215, Guangzhou began to rise? Beet wind? Not only are a large number of beets from Northeast China and Yunnan listed in the market, but many restaurants are beginning to use them? Red beets? Beet head? To make dishes. In Zhujiang New Town in the early years? Lake view golden pavilion? There is? Fried red beets Mr. Li, the product consultant, said that after observing the market dynamics, they were determined to use this new type of ingredients to create explosive dishes, which was also a bold attempt in the non-beet producing areas at that time. That is to say, in areas not dominated by beets, there are few examples of beets being used as vegetables, and the bold Guangzhou people dare to try it.

◎ Coconut sugar in Southeast Asia

Since then, Guangzhou people have not only used sugar beets, but also used a large number of various kinds of sugar beets in various places with this thinking. Sweet? Ingredients.

For example, some people use coconut sugar in Southeast Asia, handmade yellow sugar in Yunnan, and even heard of some? Unpaid ambition? Western European fructose, which is very expensive, has been used in some restaurants. Although there are success cases and failure cases among them, they are all digging? Sweet? Struggling on the road. What needs to be known is that their efforts are not only to increase or decrease the sweetness repeatedly, but to explore new sweetness for real sublimation. This spirit alone shows that Guangzhou people are so desperate for food.

▍ Bitterness

-From old fire soup to brine

Many of these spices, even a pinch, are more expensive than a basket of traditional brine spices, but they are willing to use them. Bitter? It is a rare experience for life and food, but Cantonese food is right? Bitter? The pursuit has never stopped.

◎ Lao Huo Tang

What should most of the bitterness in food come from? Medicinal diet? And? Medicinal diet? It is a part of food customs all over China, and even a famous food program once said that the diet of China people is actually? Medicine and food are homologous? The culture, so everywhere has a local? Bitter taste? Good food.

in Guangdong, what should be the biggest manifestation of this food custom? Old fire soup? , it can almost all parts of the country (such as ginseng in the northeast, Fritillaria cirrhosa in the southwest, etc.) and even foreign (American ginseng, saffron) medicinal materials are integrated into it. Except? Old fire soup? Besides, there is actually another kind of food in Guangdong. Bitter? Yes, it is from Guangdong? Brine? .

◎ Luwei

Some people say, if we have to interpret it? Brine? Element, then its core is? Medicinal materials? And? Seasoning? , and these two core formulas are based on? Bitter? Flavor-oriented, and different proportions can create ever-changing flavor types. Therefore, the pursuit of brine producers, will work hard on this ingredient.

Yang Jiahua, an expert on Chaozhou cuisine in Guangzhou, said that the more the expert who pursues, the stricter the requirements for brine materials, such as cinnamon, fennel and fragrant fruit. Some experts are not limited to local or even domestic products, but the best materials from all over the world, and even use some European precious spices, such as nutmeg and cardamom, and even some more exotic ones, such as dill and sweet pepper. Many of these spices, even a pinch, are more expensive than a basket of traditional brine spices, but they are willing to use them.

▍ Spicy

-From boiled fish with fresh peppers to fried peppers

Chefs in Guangzhou are really capable of learning from others, and they have a wide range of thinking. They can use materials that are unknown and unused to our experts.

◎ Spicy spices

Why do you say Cantonese food is the best? Chinese flavor?

speaking of? Spicy? Perhaps many people don't know that before the 15th century, there were only spicy peppers in the East and only spicy peppers in the West, and peppers were exported to the world from South America more than 6 years ago. On the land of China, the first place to contact Chili peppers turned out to be Guangdong in the late Ming and early Qing Dynasties, which is now dubbed as the place where spicy food is the worst in the country.

However, Guangzhou people are overbearing in their diet, and that is? You think I can't eat, but in fact I can not only eat, but also eat the best one.

actually, who are from Guangzhou now? Eat spicy food? Our ability is still questionable, but we? Make spicy? No one has ever dared to doubt his ability. Since the early 199s, Guangzhou has settled in the first batch of Hunan restaurants. By the end of 199s, Hunan restaurants have blossomed everywhere, and today, Hunan, Sichuan and Southeast Asia are all kinds of restaurants. Spicy? Restaurants are a dime a dozen, right? Spicy? The taste has been deeply and widely accepted. Along with this trend, many Cantonese restaurants also learn from it and deduce another one with the advantage of ingredients? Spicy? Taste.

◎ boiled fish with fresh pepper

A case is that Fu Bo, an expert in Sichuan cuisine in Guangzhou, brought a new Sichuan cuisine to Guangzhou five years ago? Boiled fish with fresh pepper? (also known as? Second generation boiled fish? ）。 Since then, it has appeared in Cantonese restaurants in Guangzhou? Steamed fish with flowers and peppers? This dish. Later,? Steamed fish with rattan pepper? Steamed fish with pepper? And so on have also appeared.

this one? Evolution? Speed, even many owners of Sichuan and Hunan cuisine are greatly lamented. Li Bin, the owner of Hunan cuisine, said that Cantonese chefs have a very strong reference ability and a wide range of thinking, and they can flexibly use materials (especially peppers and peppers) that we experts don't know and haven't used.

◎ Stir-fried Hangzhou pepper

Li Bin also said that he had heard that some people in Guangzhou already knew how to cook? Fried Chili? This dish, because of its strict selection of materials and high price, even the top Hunan restaurants in Guangzhou have never dared to try it.

of course, Guangzhou? Yuquan Mountain Villa? Is there really such a thing? Fried Chili? A plate of Chili peppers is close to 5 yuan, and it's top grade? Hangjiao? (nearly 3 yuan per 5g).

▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍▍961

fish sauce

salt? Salty? The ultimate source of flavor, its maximum storage comes from the ocean, so coastal residents have the most say.

What is the greatest contribution of Cantonese people to this accomplishment? Cantonese soy sauce? And? Fish sauce? The former affects the whole southern China, while the latter promotes the diet in Southeast Asia.

◎ Baked chicken with salt

But if you think Cantonese people are complacent about this, it's all wet. Salty? The Cantonese people have never stopped running on the road.

Rock salt, well salt and lake salt from inland areas have been used by Guangdong people. ? Rose salt? Do salad? Persian blue salt? Baked salted chicken, and? Black volcanic salt? The veal steak was once the specialty of some restaurants.

◎ Soy sauce

However, compared with these, Cantonese chefs are really superior in choosing soy sauce. For Cantonese chefs, the quality of soy sauce can almost determine the life and death of most dishes. Many people, even ordinary neighbors, can taste soy sauce at once? Food? Force. Therefore, in recent years, not only do many restaurants pursue top-notch soy sauce, homemade soy sauce, etc., but they even order goods from those top soy sauce shops in China. Sometimes, a good bottle of soy sauce is even more expensive than other ingredients in a dish, but those Cantonese chefs who are pursuing it will never be stingy with this finishing touch.

According to a wholesaler of ingredients in Guangzhou, there are at least 2 Cantonese restaurants using these famous soy sauces, such as Jialing Soy Sauce in Gansu, Wushi Soy Sauce in Guangxi, Guangnan Soy Sauce in Yunnan and Zishan Soy Sauce in Jiangxi, among which there are many well-known large-scale restaurants, and some restaurants specially purchase these top-class soy sauces from other places for a certain dish.

◎ Bing Sheng's black barbecued pork

to order soy sauce for dishes, like? Bing sheng? Yes? Black barbecued pork? Is a good example.

according to reports, this way? Black barbecued pork? After many debugging, we finally decided to use Malaysian black soy sauce which is both salty and sweet, thus creating this classic explosion.