"Without Shunde, there is no food", which is a bit arrogant and lacks tolerance, but it also reflects the pride of Shunde people in their own food culture.

Eating in Guangzhou and Cooking in Fengcheng tells the relationship between Cantonese cuisine and Shunde, one of the famous local cuisines in China.

Prove that Shunde people do have unique skills in diet.

As a Shunde person, it goes without saying that Shunde has a large diet, so it is used to it and is not taken seriously.

Only after the reform and opening up, there are more opportunities to travel all over the country. I have eaten western food, Japanese food, Thai food, Beijing food, Shanghai food, Hunan food, Sichuan food, Shandong food and Shanxi food. I realized that carbohydrate intake activities are so diverse and people's tastes are so different, so I also paid attention to the diet where I grew up.

Through comparison, it is found that the diet in Shunde is indeed different in many places.

As far as cooking is concerned, it has several outstanding characteristics. I try to sum it up in four sentences: lightness, true taste, cleverness and beauty.

Light, not thick or greasy.

As far as the northern dishes I have tasted are concerned, they always feel very strong, either too salty or too sweet, some like sour, some can't live without spicy, and there is a saying that they are not afraid of spicy.

Shunde cuisine, on the other hand, is pure and delicious, with little salty and sour taste.

Eating meat is mainly lean meat. When cooking, choose some tuber plants or seasonings to "neutralize" some fat meat.

For example, fat pork with kudzu root, taro and lotus root.

Made into braised pork, it tastes fat but not greasy, and the old fireplace is one of the typical light diets.

Boil the meat for an hour or two (commonly known as a pot), so that the fat can be dissolved and discharged as much as possible. This soup is naturally light and delicious, and can also be used as a health care product.

Tasting the real taste is probably the essence of Shunde's diet.

"Food is the most important thing for the people". We should not only eat enough, but also taste the real taste of all kinds of food, which is enjoyment.

To this end, Shunde people first require fresh food.

The second is to master the temperature when cooking, not raw or overcooked, but just right, so that the dishes are fresh and tender.

Third, try to keep the method simple and natural, rarely use braised or strong high-flavor ingredients to process food, and use steaming, white cutting, white burning and other methods to maintain the original flavor of food.

Braised fish is often suspected to be "dead fish".

If a dead fish is cooked and put on the dining table, Shunde people can list seven or eight reasons to judge that the fish died before it was cooked, so that you can be convinced.

In order to taste the real taste, there are ways to eat raw fish and fried fish fillets in clear water, which are very common in restaurants and families.

Clever change is the stunt of Shunde chefs, and housewives are not inferior in this respect.

Its essence is to make good use of coarse materials. Shunde's food is very common pigs, chickens, geese, ducks, fish, fruits and vegetables, but they can all be made into exquisite food.

A fish or a chicken can be cooked as a whole, or it can be decomposed and refined, boiled, stewed, steamed, boiled, fried, fried, roasted ... to make more than 100 different dishes, which are breathtaking, not wasteful and memorable.

Formal beauty is another manifestation of seeking truth, which is not only reflected in the skill of carving dragons and painting phoenixes on the dining table, but more importantly, to maintain the natural beauty of food.

For example, even if vegetables are not cooked casually, they should keep their green natural color. The chicken is still a complete chicken on the plate, and the fish is still a complete fish on the plate.

Especially pleasing to the eye is fermented shad, a live fish. Take out the flesh and blood, mash it, add a little ingredients and mix well, then brew it back into the skin of the fish, restore its original shape and steam it. It has both appreciation value and different taste, and it has no bones. What did you say?/Sorry?

The characteristics of cooking reflect the specific food culture, and the rich connotation of Shunde food culture is strongly expressed from Shunde's cooking characteristics.

Its core is the culture of enjoying life.

Enjoy the truth, goodness and beauty in life.

Shunde is located in the Pearl River Delta, and its superior natural conditions, coupled with the hard work of Shunde people, have created a social environment where things are rich and people are strong. "One porridge and one meal is hard to come by". It is an extremely positive outlook on life and values to seriously taste food and not waste it, and it is also a manifestation of respecting and cherishing the fruits of labor.

Shunde people's pursuit of truth, goodness and beauty in diet is also in line with their cultural spirit of seeking truth and being pragmatic and pursuing perfection.

This aspect is not only manifested in cooking, but also in festivals and feasts.

The author once hosted a famous banquet outside the province. Dozens of dishes are stacked three times on the table, and you don't know how to start eating. In an ancient city, you also saw a 128 dish called "water mat", which was simply a food exhibition.

Compared with the festive customs in Shunde, it is much simpler. No matter how grand the banquet is, the production of "nine dishes" is also the highest specification. Isn't it a culture to eat well and not waste?

Shunde's food culture is rich in content and profound, which is worth studying.