Cantonese cuisine is Cantonese cuisine, one of China’s four major cuisines and eight major cuisines. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (namely, Guangzhou Fu cuisine), and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originates from the Central Plains and inherits the Central Plains diet style advocated by Confucius, which is “not tired of eating fine, not tired of fine meat”. Therefore, Cantonese cuisine is more complicated and delicate. “Bazhen” delicacy; roast goose originated from the famous dish of the Song Dynasty, roast duck; dim sum evolved from the Central Plains to Guangdong and evolved into today’s Cantonese dim sum such as shrimp dumplings and dry steamed siu mai.
Cantonese cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places. It has the characteristics of freshness, freshness, refreshing, tenderness, and smoothness. The “five nourishments” and “six flavors” are good. Cantonese cuisine is the representative of Cantonese cuisine. Since ancient times, it has the reputation of “Food in Guangzhou, Fengcheng (Shunde)” and “Food in Guangzhou, taste in Xiguan”. Shunde has been awarded the “Gourmet Capital” by UNESCO. title.
Chaozhou cuisine originated in the Chaoshan area of Guangdong. Chaozhou cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine. In 2004, he won the Group Gold Award of the Fifth National Cooking Technology Competition. In 2010, he represented Cantonese cuisine in the Shanghai World Expo. In 2012, he represented Chinese cuisine in the Yeosu World Expo in Korea. Chaozhou was selected as the “Most Chinese Food City Recommended by Global Netizens” by China Radio International in 2014.
Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including the Meijiang, Dongjiang and Beijiang river basins. Hakka cuisine can be subdivided into “mountain system”, “water system” and “individual cuisine”. The “Hakka cuisine” of the mountain series is distributed in Meizhou and other places, while the water series refers to the “Dongjiang cuisine”. Meizhou is the hometown of Hakka cuisine, and Hakka cuisine is represented by Dongjiang cuisine. The dishes are mostly meat, few aquatic products, outstanding main ingredients, strong fragrant, heavy oil, and salty. They are known for their casserole dishes and have a strong rustic flavor.
Features
Quality and taste
The amount of Cantonese cuisine is fine and fine, the ingredients are many and ingenious, the decoration is beautiful and colorful, and it is good at innovating in imitation, and there are many varieties. In 1965, the “Guangzhou Famous Dishes Meidian Exhibition” introduced as many as 5457 kinds.
Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. Moreover, it changes with the seasons, summer and autumn tend to be light, winter and spring tend to be rich, pursuing color, fragrance, taste, and shape.
Geographical advantage
Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen throughout the year, and rich products. Therefore, Guangdong’s food has always been blessed. Since the Qin and Han dynasties, the Han people in the Central Plains have moved southward into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains food style of “not tired of cooking and eating fine”.
material
Cantonese cuisine uses a wide range of ingredients, not only the main ingredients, but also the ingredients and seasonings. In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the ingredients and seasonings.
Pay attention to color, aroma, taste, shape, and take flavor as the main body. Livestock dishes: more than 100 kinds of crispy roast suckling pig, Taiye chicken, beef brisket in clear soup, etc. Seafood and fresh water have always been the basic raw materials for Cantonese cuisine.
Recipe features
The biggest feature of Cantonese cuisine is its rich ingredients and clever ingredients. There are all kinds of delicacies from mountains and seafood, Chinese and foreign foods, and it can be described as the highest in the country. Cantonese cuisine has many raw materials to choose from, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials and “doesn’t eat it from time to time”. Eat fish, such as “spring bream, autumn carp, summer sanli (shad) and midwinter perch”; eat shrimp, “clear shrimp, the most fat”; eat vegetables, choose “season vegetables”, which refers to vegetables that match the season, such as cabbage heart It is “the sweetest heart from the north wind”. In addition to choosing the best plump season of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.
The rich and fine selection of ingredients and the light taste are probably the important reasons for the popularity of Cantonese cuisine. The taste of Cantonese cuisine pays attention to “clear, fresh, tender, smooth, refreshing and fragrant”, and pursues the original and fresh taste of raw materials. There are many varieties of Cantonese cuisine, including sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as the “feed”, and spicy condiments such as peppers are used less, and it will not be too salty and sweet. This characteristic of pursuing lightness, freshness and original taste not only conforms to the climate characteristics of Guangdong, but also conforms to the requirements of modern nutrition. It is a scientific food culture.
The white-cut chicken that Guangdong people love to eat. The chicken is soaked in boiling water to maintain the original taste of the chicken. When eating, add ginger, salt and other ingredients. Qingping chicken is the best among the white-cut chickens and is known as “Guangzhou’s No. 1 Chicken”. It is only immersed in white brine, without any ingredients, but the skin is smooth, fleshy, white and fragrant, and the bones are tasteful.
The real heroes behind such delicious Cantonese cuisine are a large number of master chefs with outstanding skills. The famous chef of Beijing Hotel, Kang Hui, was awarded the title of “Cooking Master” by the French Famous Chef Association in the early 1980s. This is the first time in the history of Chinese cooking. The Hong Kong celebrity chef Yang Guanyi, whose ancestral home is in Guangdong, has exquisite cooking skills and is world-renowned for his reputation as “A-Yi Abalone, No. 1 in the World”. Guangdong has strong culinary skills, and there are many famous chefs. With their superb cooking skills, they have made Cantonese cuisine shine, and they have also cultivated a large number of culinary descendants.
Cooking methods
There are 21 kinds of cooking methods, especially steaming, stir-frying, frying, baking, braising, frying, boiling, stewing, buckle, etc. They are good at heat, especially “wok gas” and fresh-fried food. Color, fragrance, taste, shape. The taste is mainly clear, fresh, tender and refreshing, and changes with the seasons. The summer and autumn strive to be light, the winter and spring are more concentrated, and there are “five flavors” (fragrant, crisp, crisp, fat, thick), six flavors (Sour, sweet, bitter, spicy, salty, fresh). The selection of materials is rich, the varieties are various, and the delicacies of mountains and seafood, fish, shrimp and crabs can all be served. The flavor focuses on quality and taste, and the taste is relatively light, and strives to seek freshness in clearness and beauty in lightness.
