1. Cantonese cuisine is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (that is, Cantonese cuisine), while Cantonese cuisine in a broad sense includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine is complex and delicate, such as clay pot rice and roast suckling pig in Guangfu cuisine, which originated from the "eight treasures" of the Zhou Dynasty; Roasted goose originated from the famous roast duck in Song Dynasty. Snacks spread from the Central Plains to Guangdong, and later evolved into today's Cantonese dim sum, such as shrimp dumplings, dry steamed dumplings, steamed dumplings and so on. Cantonese cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places. It is characterized by freshness, freshness, tenderness and smoothness, and has excellent "five flavors" and "six flavors".
Second, the characteristics of Cantonese cuisine Cantonese cuisine is exquisite and delicate, with skillful ingredients, exquisite and colorful decoration, imitation and innovation, and a wide variety. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, seeking freshness in the clear and beauty in the light. And with the change of seasons, summer and autumn emphasize lightness, winter and spring emphasize richness, and pursue color, fragrance, taste and style. Cantonese cuisine uses a wide variety of ingredients, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to express the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings. The ingredients will not be mixed together, and seasoning is to bring out the original flavor of the main ingredients, both of which are based on freshness. Emphasis on color, fragrance, taste and shape, with umami as the main body.
Third, the characteristics of Cantonese cuisine are rich in ingredients and exquisite in craftsmanship. Delicious food, Chinese and foreign food, everywhere, can be called the best in the country. Cantonese cuisine is rich in raw materials, so it is naturally a fine product. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Eating fish, there are "spring carp autumn carp Xia San plough (shad) winter bass"; Eat shrimp, Qingming shrimp, the fattest "; Choose "seasonal vegetables" when eating vegetables. In addition to choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.