Guangdong Food Culture (1) Introduction to Cantonese Cuisine Cantonese cuisine, the local flavor of Guangdong, is one of the four famous cuisines in my country. It is unique in its unique dishes and flavor and enjoys a high reputation at home and abroad.

Its exquisite cooking techniques, variety of dishes and delicacies, delicious taste, and perfect overall design of color, aroma, taste and shape are all second to none.

In today's China, from the capital to the frontiers, from the coast to the outside world, a "Cantonese cuisine style" is sweeping the country, even impacting the markets previously occupied by other cuisines.

Cantonese cuisine mainly consists of three flavors: Guangzhou, Chaozhou and Dongjiang.

(2) Geographic and historical factors affecting Cantonese cuisine.

Guangdong is located on the southern coast of my country, with rows of mountains and plains, crisscrossed by rivers and lakes, a mild climate, abundant rainfall, and a pleasant climate.

It is surrounded by hills to the west, east and north, with abundant forests and grass, abundant Lingnan fruits, and many birds and animals; it faces the sea to the south and has vast tidal flats, which produce many saltwater products and amphibians. At the same time, Guangzhou is also a city with a long history.

The treaty port city absorbed a variety of foreign cooking materials and cooking techniques, making Cantonese cuisine increasingly perfect.

Overseas Chinese living in Canada have spread cooking techniques from Europe, America, and Southeast Asia back to their hometowns, enriching the content of Cantonese recipes and leaving distinct traces of Western cooking in Cantonese cooking techniques.

After Qin Shihuang unified Lingnan, Han and Vietnamese cultures and living customs quickly merged.

The formation of Cantonese cuisine has a long history. A large number of Central Plains immigrants immigrated to Lingnan, which deeply influenced Guangdong’s food culture. At the end of the Song Dynasty, the Song Emperor fled south with his kitchen, and many palace delicacies spread to the people of Guangdong. After the Opium War, missionaries and missionaries from European and American countries

Businessmen poured in in large numbers, and thousands of merchants gathered in Guangzhou, providing a broad market for the development of the catering industry.

Cantonese cuisine draws on the strengths of Central Plains cuisine and Western food, and then absorbs the advantages of local cuisine in Guangdong. It integrates ancient and modern times, connects China and the West, and forms a unique Guangdong food culture that is different from other regions in the country and is famous at home and abroad. (3)

) The long history of Cantonese cuisine Cantonese cuisine has a long history.

As early as 2,000 years ago in the book "Huainanzi" written by the Western Han Dynasty, there is a record that "the Yue people got anacondas and snakes as delicacies". People in the Southern Song Dynasty also exaggerated the description: the Cantonese people "don't care about birds, beasts, insects and snakes.

"Everyone eats them." In the tomb of Zhao Hu, the second king of Nanyue around 122 BC, there are cultural relics such as a stove for roasting suckling pig, a fork and suckling pig bones.

(4) Guangdong herbal tea Guangdong herbal tea is a tea unique to Guangdong. It has the effects of cooling and dissipating heat, relieving heat and dehumidification, and plays a health care and quenching thirst.

Guangdong belongs to Lingnan, with rainy and humid weather, warm winters and hot summers. In order to remove humidity and heat, the ancestors prepared various herbal teas with herbs that clear away heat, detoxify, relieve heat and remove dampness. Pharmacies, stalls, and restaurants that manufacture and sell herbal teas.

Workshops have also continued to develop in line with the needs of society.

Every summer, herbal tea is an essential drink for Cantonese people.

The main ingredients of Guangdong herbal tea are Prunella vulgaris, winter mulberry leaves, wild chrysanthemums, cottonwoods, Bengdawan, Gangmei, plantain, gallbladder, waterweed, honeysuckle, perilla, mint, buza leaves,

Lobelia and more.

(5) Guangzhou cuisine Guangzhou cuisine pays special attention to exquisite cooking skills. There are 21 kinds of cooking methods, especially stir-frying, pan-frying, high-fire, stewing, deep-frying, pot, stewing, simmering, etc. It pays attention to heat, especially "wok".

"Qi" and "fried and eaten", pay attention to the color, aroma, taste and shape of the dishes made.

The taste is mainly light, fresh, tender and refreshing, and changes with the seasons. Summer and autumn strive for lightness, while winter and spring tend to be richer, with "five flavors" (fragrant, crispy, crispy, fat and rich) and six flavors.

(sour, sweet, bitter, spicy, salty, umami).

Guangzhou cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, as well as the strengths of cuisines from other provinces such as Beijing, Jiangsu, Yangtze and Hangzhou, as well as Western cuisine. It is a unique style. Guangzhou cuisine uses a wide range of ingredients and has many varieties.

, dazzling.

Almost everything that flies in the sky, crawls on the ground, and swims in the water can be seated on the table.

Not to mention partridges, grass finches, leopard cats, civets, pangolins, fur seals and other game birds; cats, dogs, snakes, rats, monkeys, turtles, and even grass insects that the uninitiated mistakenly think of as "locusts",

It is also included in the cooking list, and once it is in the hands of the chef, it immediately becomes a rare and delicious delicacy, which makes people at home and abroad look at it with admiration and amazement.

Another outstanding feature of Guangzhou cuisine is that it uses fine amounts of ingredients, has many and clever ingredients, and has beautiful decorations. It is also good at innovating in imitation and has a wide variety of varieties. In 1965, the "Guangzhou Famous Dishes and Pastries Exhibition" introduced 5,457 dishes.

So many species.

Guangzhou cuisine has many seasonings, such as oyster sauce, fish sauce, Zhuhou sauce, sand tea sauce, black bean sauce, western sauce, sweet and sour sauce, sour plum sauce, curry powder, lemon juice, etc., which play a decisive role in the unique flavor of Guangzhou cuisine.

effect.

However, compared to other Chinese cuisines, Guangzhou cuisine uses less strong and spicy seasonings to maintain the original taste of the food.