Do you know why "Cantonese cuisine" among the eight major cuisines can be called "the eight major cuisines"?

The eight major cuisines include "Cantonese cuisine", and "Cantonese cuisine" includes the three major cuisines of Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. I think many netizens like to listen to Cantonese songs, and they like to listen to Cantonese classic songs by Wong Ka Kui, Andy Lau, Eason Chan, Hacken Lee, and Principal Tam. You definitely know a lot about songs, but how much do you know about "Cantonese cuisine"? Why has "Cantonese cuisine" become one of the eight major cuisines in China? Please take a look at these famous dishes below and you will know.

Roast suckling pig, this is a classic Cantonese dish with Cantonese flavor. Cantonese cuisine pays attention to quality and taste, striving to be fresh and fresh, light and beautiful. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant, and the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors. Roasted suckling pig is one of the main dishes of the Manchu-Han banquet. The main features of roasted suckling pig are its ruddy color, smooth as a mirror, crispy skin and tender meat, fragrant but not greasy. Pig skin contains a large amount of collagen, which has the function of nourishing and strengthening the skin. Netizens said, "It's too expensive and I can't afford it."

Roasted Suckling Pig

Salt-baked chicken, a classic Cantonese dish, belongs to Hakka style, also known as Dongjiang style. Sometimes the name of the dish is Dongjiang salt-baked chicken. Hakka cuisine is heavy on oil and salty in taste, with simple sauces but outstanding main ingredients. Salt-baked chicken is a representative example. More than 300 years ago, in some salt fields along the coast of Dongjiang area, some people wrapped cooked chicken in gauze paper and put it in piles of salt to marinate and store it. This kind of chicken was delicious and had a unique taste. The main characteristics of salt-baked chicken are its unique preparation method, rich flavor, smooth skin and smooth meat, slightly yellow color, crispy skin and tender meat, delicious bones and meat, and attractive flavor. Netizens said, "I eat it every week, it tastes so good."

Salt-baked chicken

Roast wild goose is another classic Cantonese dish, belonging to Chaoshan style. The reason why it is called "roasted wild goose" is that it was originally made from wild geese. Wild geese are large migratory birds. Flying geese are rare, and they are protected wild animals, so domestic geese are used instead. The preparation method remains the same and the flavor is similar. Later, the lion head geese from Chaoshan were used to make it, and the effect was particularly good. Red-purple color, crispy skin and tender meat, served with sweet sauce, sweet and fragrant. Eat roast goose and drink beer to enjoy your meal faster. Serve with sauce.

Roasted wild goose

You may have eaten braised pork with pickled vegetables, but you may not know that it is Cantonese cuisine, it is a Hakka cuisine. It is mainly made from pork belly. Boil the pork belly thoroughly in a soup pot, slice the pork belly and put it into a bowl. Top it with slices of plum vegetables, pour in the original soup and steam it thoroughly. When serving, turn the meat back onto the plate. After it is cooked, the meat is rotten and fragrant. It tastes salty and slightly sweet, fat but not greasy, the meat is soft and rotten, and the plum vegetables are rich and aromatic. This dish is most suitable for eating southern rice. I really don’t know what to eat with other staple foods. A netizen said, "I thought it was from Nagada in our Northeast."

Mei Cai Braised Pork

Classic Cantonese dishes include steamed mandarin fish, steamed prawns with garlic vermicelli, salt and pepper corn, nut lily, red grilled fish belly, white chopped chicken, bergamot pork ribs, Barbecued pork, dry-roasted winter bamboo shoots, unicorn seabass, oyster and chicken feet, etc. Anyway, I have eaten many of them. I never knew it was Cantonese food. I thought it was northern food. Cantonese cuisine has always been famous both at home and abroad for its exquisite cooking skills and unique flavor.

Friends, what kind of Cantonese food have you eaten? What do you think of the strength of Cantonese cuisine? Why did it become one of the eight major cuisines?