Cantonese cuisine has a long history. There are Cantonese restaurants or tea restaurants in places where there are Chinese people all over the world. Cantonese cuisine pays attention to all aspects, from the freshness of raw materials, the methods of processing and cooking ingredients, mastering the cooking temperature, setting dishes and following dishes, and so on, every link must be completed seriously and carefully. Cantonese cuisine is light in taste, and the cooked dishes pay attention to pot gas. Only when it is dry, raw, full of color and flavor can it reflect the essence of Cantonese cuisine.
Cantonese dim sum, in particular, has a wide variety, various shapes and unique tastes, which are very popular among Chinese and foreign diners. Therefore, many tea restaurants queue up in the morning market, afternoon market and evening market, and the business is very good. Therefore, among the eight major cuisines, Cantonese cuisine goes out early, which is more suitable for the tastes of foreign friends. They like to eat it very much. Although French cuisine is also famous, Cantonese cuisine can also be indistinguishable from French cuisine, which can provide healthy and nutritious food for people all over the world.
As a chef, I'm going to answer your question well. Although I am a chef of Shandong cuisine, Cantonese cuisine is a cuisine I have always admired, although there are many essences in Shandong cuisine. I remember that I really learned a lot when I was apprenticed with a master of Cantonese cuisine that year. First of all, it takes a day to hang the soup used in a dish, and there is really nothing to say about making soup. Cantonese cuisine was also the first dish to go to the world, and it went to the world as early as the late Ming and early Qing dynasties. There are many kinds of Cantonese cuisine, such as stir-fried dishes, Cantonese dishes and roasted meat.
Personally, I think that Cantonese cuisine can be as famous as French cuisine. First, Cantonese chefs are very particular about cooking, and second, the dishes cooked by Cantonese chefs are as perfect as works of art.
I like the dry fried Niuhe in Cantonese cuisine. Niuhe seems to be a simple dish, but it has a lot of attention. Stir-fried beef river should have the fragrance of caramel, black and white, and the fragrance of rice. After eating, you can't leave oil on the bottom of the plate. It can be seen how exquisite it is to cook Cantonese food.