Cantonese cuisine

brief introduction
Cantonese food is called Cantonese food for short. Guangzhou cuisine (also called Guangfu cuisine), Chaozhou cuisine (also called Chaoshan cuisine) and Dongjiang cuisine (also called Hakka cuisine) are composed of three local flavors, each with its own characteristics. [1]
characteristic
Cantonese cuisine is as famous as French cuisine around the world. Most Chinese restaurants around the world focus on Cantonese cuisine. Therefore, many people believe that Cantonese cuisine is the representative cuisine of overseas China. Cantonese cuisine is characterized by rich and delicate selection of materials and light taste. There are many optional raw materials for Cantonese cuisine, which is naturally fine. Cantonese cuisine emphasizes the seasonality of raw materials and “doesn’t eat from time to time”. Fish eating, including “spring bream, autumn carp, summer three plough (shad) and winter bass”; If you eat snakes, it is “the autumn wind makes three snakes fat, and it is good luck to eat snakes at this time”; Eat shrimp, “Qingming shrimp, the fattest”; When eating vegetables, you should choose “seasonal vegetables”, which refer to seasonal vegetables. For example, vegetable hearts are “the sweetest when the north wind blows”. In addition to selecting the best fattening period of raw materials, Cantonese cuisine also pays special attention to selecting the best part of raw materials. Cantonese cuisine emphasizes “clear, fresh, tender, smooth, cool and fragrant”, and pursues the original and fresh taste of raw materials. There are many kinds of Cantonese condiments, including sour, sweet, bitter, hot, salty and fresh. However, only a small amount of ginger, onion and garlic are used as “cooking materials”, and less spicy spices such as pepper will not be salty and sweet. This pursuit of light, fresh and original flavor is not only in line with the climate characteristics of Guangdong, but also in line with the requirements of modern nutrition. It is a scientific diet culture. [1]
Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places. It is rich in materials, fine in selection, excellent in workmanship, clear but not light, fresh but not vulgar, tender but not raw, and oily but not greasy. He is good at stir frying and requires to master the right temperature and temperature. It is also compatible with many western food practices and stresses the momentum and quality of the dishes. Chaozhou cuisine originates from Chaoshan area, and combines the strengths of Fujian and Guangdong, forming a school of its own. He is good at cooking seafood. Soup, vegetable and beet are the most distinctive. Fine workmanship and pure taste. Dongjiang cuisine originates from the Hakka populated areas in Dongjiang, Guangdong. The dishes are mostly meat, but few aquatic products. The main ingredients are prominent, and they are fragrant, oily, and salty. They are good at casseroles, and have a unique local flavor. [1]
Classic Cantonese cuisine includes: white cut chicken, roast goose, roast suckling pig, braised pigeon in brown sauce, barbecued pork with honey sauce, baked lobster in soup, steamed grouper, Ayi abalone, braised sea cucumber with abalone sauce, braised shrimp, fried bird’s nest with coconut milk, braised shark’s fin with vegetable bile, kylin perch, braised abalone with lobster, dry fried Niuhe, hot soup, Guangzhou Wenchang chicken, braised rice, Cantonese braised stuffed duck, steamed pork ribs with soy sauce, pineapple gruel meat, fried egg with lotus paste, Dinghu Shangsu, smoked cabbage Fish flavored eggplant pot, Taiye chicken, Sai crab, taro braised pork, Nanru coarse vegetarian pot, Chaozhou brine platter, braised pork hand, braised goose liver, oyster grill, hibiscus shrimp, Shacha beef, Hakka fermented bean curd, plum vegetable braised pork, salt baked chicken, pork belly wrapped chicken, potted vegetables, etc.