Guangdong cuisine Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is one of the four major cuisines in my country.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine.

Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties.

In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition".

There are 815 types of dim sum and hundreds of snacks that are related to the dishes.

Guangzhou cuisine is the main body and representative of Cantonese cuisine.

There are as many as 21 cooking methods in Guangzhou cuisine, especially stir-frying, frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat, and the dishes produced pay attention to color, aroma, taste, and shape.

The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy.

Seasonality is strong, strive for lightness in summer and autumn, and focus on richness in winter and spring.

The more common Guangzhou dishes include white-cut chicken, boiled shrimp, open-stove suckling pig, hanging-stove roasted duck, snake soup, shrimps soaked in oil, braised large skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc... Food in Chaoshan area

The custom is close to that of southern Fujian, and at the same time it is influenced by the Guangzhou area. Gradually, the strengths of the two families are combined, and the flavor becomes unique.

In recent years, new Chaozhou cuisine has absorbed the essence of cuisines from all over the world and has become famous at home and abroad.

Chaozhou cuisine pays attention to knife skills and shapes, and is good at cooking techniques such as braising, stewing, roasting, frying, steaming, stir-frying, and soaking.

It is most famous for cooking seafood, soups and beets.

The taste is still fresh, rich but not greasy.

I like to use condiments such as fish sauce, satay sauce, plum cake sauce, and red vinegar.

Famous dishes include roasted wild goose, Huguolai, crab balls in clear soup, oil-soaked conch balls, crepe sweet meat, Tai Chi taro paste, etc.

Dongjiang cuisine is also called Hakka cuisine.

The Hakkas were originally from the Central Plains. After moving south, their customs and food still retained a certain style of the Central Plains.

The dishes mostly use meat and rarely aquatic products. The main ingredients are outstanding, and they pay attention to the fragrance. They are heavy on oil and have a salty taste. They are famous for casserole dishes.

Representative dishes include salt curium chicken, yellow duck, braised pork with pickled vegetables, beef balls, crispy sea cucumber balls, etc.

In addition to formal dishes, Guangdong's snacks and snacks are also exquisitely made, and the food customs of various places also have their own unique features, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the scope of "eating" and have become the food culture of Guangdong.

Guangzhou food 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 kinds of ingredients can be turned into delicacies on the table. Even grass insects that the ignorant mistakenly think of as "locusts" are also included in the cooking list, and once they are in the hands of the chef, they are instantly delicious.

It becomes a rare treasure and a delicacy, which makes people at home and abroad look at it with admiration and surprise.

Guangzhou is located in the subtropics, where 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.

Cantonese dim sum is characterized by a wide selection of ingredients, fine preparation, various styles, both salty and sweet, and fresh taste.

Each type of dim sum pays attention to the harmonious color and different shapes, which complement each other and make you never get tired of eating it.

Desserts with local characteristics include: shrimp dumplings, steamed steamed siomai, pink fruit, Pantang water chestnut cake, honeycomb taro wedges, chicken cakes, glutinous rice chicken, hometown salt water corner, etc.

There are countless famous snacks, famous snacks and famous flavor foods.

Such as the Manchu-Han Banquet at Guangzhou Restaurant, seasonal fruit snacks at Beiyuan Restaurant, dim sum banquet at Panxi Restaurant, Chaozhou cuisine at Nanguo Restaurant, braised large skirt wings at Dasanyuan Restaurant, golden-skinned suckling pig at Datong Restaurant, etc.

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Most restaurants and bars in Guangzhou operate "three teas, two meals and one late night snack". They integrate food and entertainment, have long business hours, and have an eclectic mix of flavors in the food market, satisfying the needs of all types of tourists.

Guangdong flavor Guangdong snacks belong to Lingnan flavor, mostly originating from the folk, and most of them have been passed down and become traditional famous foods.

There is a difference between current Cantonese snacks and dim sum. Snacks specifically refer to small rice and noodle foods sold by street shops and are relatively simple to make. Dim sum refers to various varieties of teahouses, morning teas, and Sunday pastries. Their characteristics are: flowers.

There are many styles and exquisite shapes.

The mature methods of Guangdong snacks are mostly steaming, frying, boiling and deep-frying, which can be divided into 6 categories: oil products, which are fried snacks, using rice, noodles and grains as raw materials, with different flavors; cakes, which are made of rice,

Mainly noodles, followed by miscellaneous grains, are steamed and cooked until cooked, and can be divided into two categories: fermented and non-fermented; flour and flour foods use rice and noodles as raw materials, and are mostly cooked.