Cantonese food is Cantonese food. It's Chinese Four major cuisines , Eight major cuisines One of them. Cantonese cuisine includes Guangfu cuisine (i.e. Canton prefecture Cuisine), Teochew cuisine (also known as Teochew cuisine ), Dongjiang cuisine (also known as Hakka cuisine ), Western Guangdong cuisine ^[2] . It's mainly Cantonese Macau , Shunde and Chaozhou Mihitoshi The United Nations Rated "Gastronomy Capital of the World" ^{[58] 57 -} ^[61] .

Guangfu cuisine It is a representative of Cantonese cuisine, originating from the Central Plains and inheriting the "Confucius" concept. Chowder is not shy of fine food "The Central Plains style of food ^[1] The practice is more complex and fine, such as Soup rice , Roast Suckling pig From the Zhou Dynasty" Eight delicacies "Good food; Roast goose Derived from famous dishes of the Song Dynasty Roast duck ; refreshments Evolved from the Central Plains to Guangdong Cantonese dim sum ^[3-6] . Guangfu cuisine The scope of Pearl River Delta , Hong Kong , Macau and Shaoguan Et al. ^[64] Since ancient times, there has been "food in Guangzhou, kitchen out of Fengcheng". Shunde "Food in Guangzhou, taste in Xiguan "Reputation ^[1-2] .

Teochew cuisine Distributed in Guangdong Province Eastern Guangdong territorial Chaozhou , Shantou (a city in Guangdong Province) , Jieyang County , Shanwei Et al. ^[67] . receive Fujian Cuisine More influence, but also by the influence of Guangfu cuisine, Hakka cuisine, the integration of Fujian and Guangdong two long, the flavor of its own style ^[63] . Its cooking skills are listed at the national level Intangible cultural heritage ^[52] Teochew cuisine currently has three branches: local Teochew cuisine, Hong Kong and Macao Teochew cuisine and overseas Teochew cuisine ^[9] It is "the best in the world. Chinese cuisine " ^[60] , Fashionable vegetable Three consecutive official designations Chinese food culture Sole representative participation World Expo ^[51] ^[59] .

Kwangtung Hakka cuisine Mainly popular in Meizhou , Huizhou , headwater , Shaoguan, Shenzhen And other places, the range includes Mei Giang , East River and Bac Giang River basin, yes Guangdong-hong Kong-Macao Greater Bay Area The bridge between humanity and economy ^[56] . ^[13]

Western Guangdong cuisine Take Guangdong Province as an example Western Guangdong territorial Zhanjiang , Maoming , Yangjiang And other places are represented. Cold vegetable Belong to Western Guangdong cuisine One of the forms, originated in ancient times Goryeong , including the western Guangdong region Maoming , Yangjiang Etc. ^[2] ^[43] The representative cuisine of Zhanjiang region is Zhanjiang cuisine . ^[48]

Chinese name: Guangdong Cuisine
Foreign name: Cantonese Cuisine
categorize: Four major Chinese cuisines , Cantonese cuisine

taste: Clear, fresh, tender, smooth, cool, fragrant, crisp
Main ingredient: Seafood, three birds, livestock, fruits and vegetables
nature: Guangdong local cuisine

catalogue

Development history

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EDITOR

Roast goose

Cantonese cuisine in the Guangfu collection Shunde , The South China Sea , Panyu (a county in Henan Province) , Dongguan (a city in Guangdong Province) , Xiangshan Mountain , A surname , Bao 'an Such as the characteristics of local flavor, and Beijing, Suzhou, Huai, Hangzhou and other provincial cuisine as well as the director of western cuisine, integrated, its own. Cantonese cuisine takes the strengths of a hundred, uses delicate materials, is good at imitating innovation, and cooks according to the preferences of diners. Cooking techniques vary. In cooking to saute, explosive, both stewed, fried, baked, pay attention to clear but not light, fresh but not vulgar, tender but not raw, oil and not greasy, there are "five" (fragrant, loose, soft, fat, thick), "six" (sour, sweet, bitter, spicy, salty, fresh) said. Strong seasonality, summer and autumn are light, and winter and spring are rich.

Cantonese food is a representative of China abroad Style of cuisine . Cantonese cuisine is more complex and sophisticated. Cantonese cuisine is a kind of culture, a kind of atmosphere, a kind of rendering, a kind of harmony, a kind of folk custom, a kind of color, and a kind of embodiment of health standards.

origin

Roast Suckling pig

Guangdong is particularly rich in products, readily available, cooked and eaten, thus developing a taste for fresh, vigorous eating habits. With the historical changes and the change of dynasties, the Central Plains immigrants continued to move south, bringing the "stew is not tired of fine, food is not tired of fine" of the Central Plains diet style.

Over the long years, Guangdong has inherited the traditional food culture of the Central Plains, and also learned from foreign countries and various aspects of cooking essence, and then according to local tastes, hobbies, habits, continuous absorption, accumulation, improvement, innovation, thus forming a variety of dishes, exquisite cooking, quality and beautiful food characteristics. In the past hundred years, it has become one of the most representative and most influential food cultures in China. ^[5]

form

Boiled Chicken Slices

The Central Plains immigrants continue to move south, bringing the "food is not tired of fine, and not tired of fine" Central Plains food style. Over the long years, Guangdong has inherited the traditional food culture of the Central Plains, and also learned from foreign countries and various aspects of cooking essence, and then according to local tastes, hobbies, habits, continuous absorption, accumulation, improvement, innovation, thus forming a variety of dishes, exquisite cooking, quality and beautiful food characteristics. In the past hundred years, it has become one of the most representative and most influential food cultures in China. ^[5]

Barbecue Pork with Honey Sauce

In the third year of Jingtai (1452) of the Ming Dynasty, Jianxian County of Shunde, due to its proximity to Guangzhou as a treaty port, commercial agriculture flourished here. Mulberry fish pond It appeared one after another and really opened the history of Shunde's rich and prosperous side. At that time, Shunde was "looking forward to the fertile fields", and the wind of "talking about drinking and eating" arose in Daliang, Chencun, Longshan and other towns. According to historical records, silk reeling industry witnessed great development in the Qing Dynasty, mulberry fish ponds became the mainstream, and Shunde became the "silk capital of the South". People were more enthusiastic about appreciating food and studying cooking skills, which promoted Shunde chefs to improve their cooking techniques. Liang Jiexiang, a Qing Dynasty man, wrote in "Fengcheng Sleepwalking Record" that "Shunde is the hometown of milk and honey, and Guangzhou is exquisite in terms of food and drink." The innovation of Shunde cuisine has greatly enriched Guangdong cuisine culture, and Shunde is therefore regarded as one of the "birthplace of Cantonese cuisine", and Shunde cuisine is regarded as one of the "four systems of Cantonese cuisine". ^[62]

Cantonese cuisine constantly absorbs foreign cooking techniques, especially northern Chinese cooking techniques and Western cooking techniques, and is flexible and changeable, connecting China and the West. Cantonese chefs uphold the flexible and divergent thinking style of Cantonese people. They have the quality of endless research on everything that can be eaten, how to process them to taste good, better taste, to meet people's "often eat often new" diet requirements. ^[5]

Crispy roast meat

Cantonese cuisine has the foundation of embracing all rivers and oceans. It is good at drawing on the strengths of each family and using it for its own use. The transplantation of Cantonese cuisine is not a raw copy, but a combination of Guangdong's wide range of raw materials, fresh texture, people's taste like fresh and often new characteristics, to develop, by analogy. From the "explosion method" in the north to the "oil bubble method"; The "steak" cooked by shaping was improved to the "steak" cooked separately in layers, and the range of materials used was expanded. The introduction of Western food baked method, Gillette fried method, pork chop, steak, and transform into their own cooking methods and famous dishes; Learning from the SAUCE of Western food, the first sauce seasoning method of Cantonese cuisine, etc., all reflect the innovation of Cantonese cuisine. ^[5]

Braised young pigeon

Cantonese chefs also dare to boldly deny the tradition and constantly filter and screen. For example, the cooking theory of Cantonese food, there is a saying that "pigs do not fall ginger, sheep do not fall sauce". It means that when cooking pork and mutton, ginger and soy sauce can not be added, otherwise the umami flavor of meat will be lost. The young generation of Cantonese chefs have bravely broken through the precepts left by their predecessors, and through continuous exploration and research, a batch of innovative dishes such as fried pork slices with ginger sauce, lamb trotters with soy sauce, and lamb chops with XO sauce have been introduced to the market and are well received by consumers. In addition to formal dishes, Guangdong snacks, dim sum is also exquisitely made, and everywhere Eating custom It also has its unique features, such as Cantonese morning tea , Chaozhou the Congou These food customs have gone beyond the scope of "eating" and become the food culture of Guangdong. It is worth mentioning that Chaozhou Congou tea art has been included in the list of human intangible heritage masterpieces, and the number of human intangible heritage masterpieces owned by Guangdong has increased to 5 ^[50] .

develop

Cantonese dim sum

The food culture of Guangdong is in the same vein as that of all parts of the Central Plains, brought by successive generations of immigrants, especially in the Song Dynasty, a large number of immigrants from the Central Plains moved south to the Pearl River Delta ^[17] . After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This with the Song Dynasty moved south, numerous Imperial chef It is related to the concentration of government chefs in Guangdong, especially in Guangzhou. After the Song and Yuan dynasties, Guangzhou became a port and port city with concentrated internal and external trade and increasingly prosperous commerce, which led to the development of catering service as a commercial industry and provided a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.

Soup rice

The Ming and Qing dynasties are the real mature and development period of Cantonese cuisine and Cantonese cuisine. At this time, Guangzhou had become a big commercial city, and Cantonese cuisine, Cantonese food and Cantonese cuisine had truly become a system. The busy city is full of roads and Bridges teahouse , hotels, restaurants and snack shops, each restaurant competition, the abundance of food, style, the world is said to be unique, gradually have" Eating in Guangzhou "Said. At the end of the Qing Dynasty, the famous restaurants in Guangzhou were Fulaiju, GUI Liansheng, Pinliansheng and other big brands. Later, there were four famous restaurants at that time: Wen Yuan, South Yuan, Moosang and West Yuan. The teahouse has Tao Tao Ju , Huiru Building, Lian Xiang Lou Etc., mainly distributed in Eighteen fathers The area in front of the financial Hall and the Long Embankment. There are countless other snack shops all over the city.

Wonton noodles

In addition, each restaurant has its own brand name dishes. These famous dishes not only focus on the characteristics of Cantonese cuisine, but also reflect the prestige of Cantonese cuisine. Noble" Manchu and Han banquet (108 articles in total); Master chef Wu Luan's masterpiece" Braised wings ", famous at home and abroad; wenolan Jiangnan Chicken It has the characteristics of refreshing and smooth; From the Yiyuan Hotel Stir-fried spare ribs It was a necessary dish for banquets at that time; The garden of abundance Jinhua Yushu chicken Were copied by peers. There are Flaiju's crispy crucian carp and hand-torn chicken, and Nan Yuan's braised abalone slices Fried whelk slices The West Garden On the Dinghu vegetarian A surname Smooth bass balls , Baked pigeon with Western Sauce from Taiping House, fried crab from Tao Tao Ju, and steamed Suckling Pig from Lu Yuju White cloud pork hand The Wenchang chicken of Southwest Restaurant, etc., is a treasure in Cantonese cuisine.

Stir-fried beef river

"Food in Guangzhou" can not be separated from Guangdong tea, it is actually a disguised form of eating, each restaurant, hotel, tea house are set up morning, afternoon, evening tea, tea and talk about business, listen to the news, meet friends together. Cantonese tea is inseparable from tea, dim sum, porridge, flour, noodles, and some side dishes. It is worth mentioning that Teochew congou tea Chaozhou Congou tea art was included in the list of human intangible heritage masterpieces, and the number of human intangible heritage masterpieces owned by Guangdong increased to 5 ^[50] Its spare special purple clay teapot, white porcelain small cup and Oolong tea The amount of tea is large, the flavor of the tea soup is bitter, and the aftertaste is endless. Cantonese dim sum It is one of the three special types of Chinese pastry, with a long history, wide variety, colorful, exquisite shape and novel taste, unique characteristics. Cantonese porridge It is characterized by porridge rice cooking flowers and pay attention to seasoning, there are slippery chicken porridge, Fish gruel , A surname . Cantonese noodles Shahe fen Soft with tough. A surname Ifu noodles "Most famous.

Sugar water

Sugar water It is a general name for dessert snacks of Han nationality in Guangdong, and it is a favorite snack of Cantonese people. Sugar water can be used as a dessert after a Chinese meal, or as a snack at night ^[74] . The earliest sugar water shop is mainly engaged in "two sand and three paste", that is, red, mung bean paste and sesame paste, almond paste, walnut paste, etc. Today, people have sorted out about 400 kinds of sugar water. In general, there are four main styles of Cantonese sugar water, including soup, paste, sand and pudding. When boiling sugar water, add three different kinds of sugar according to different ingredients. Boil soy syrup, such as bean paste, sesame paste and almond paste, with granulated sugar or slices of sugar. Add ginger, medicinal materials such as "heavy taste" sugar water or sugar water that needs to increase color, then brown sugar. Stewed clam paste, stewed snow ear, stewed bird's nest and other sweet taste of sugar water, then use rock sugar, can make the color of sugar water clear. On the basis of inherits these four bases, Cantonese sugar water is mostly recombined with various materials such as sago, taro, fruit, and glutinous rice balls to create different flavors. Farmers in the Guangfu area use buffalo to do milk business, and milk products are blooming, originating from Shunde Double skin cream It has become an explosive dessert, and people have also developed new products such as stewed milk and phoenix milk paste. The number of dessert shops focusing on dairy products is also increasing. ^[75]

Cuisines by region

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EDITOR

Guangfu cuisine

Guangfu cuisine namely Canton prefecture food ^[65] The scope includes the whole Pearl River Delta , Hong Kong , Macau . Guangfu cuisine includes Nanhai cuisine, Panyu cuisine, Dongguan cuisine Shunde cuisine, Zhongshan cuisine, Wuyi cuisine and other local flavor characteristics, as well as Beijing, Su, Yang, Hangzhou and other provincial cuisine as well as the director of western cuisine, integrated, its own. ^[64]

Sweet and sour pork with pineapple

Guangfu cuisine is a representative of Cantonese cuisine, derived from Central Plains Take a hundred of the long, cooking skills are diverse and changeable. In cooking to saute, explosive, both stewed, fried, baked, pay attention to clear but not light, fresh but not vulgar, tender but not raw, oil and not greasy, there are "five" (fragrant, loose, soft, fat, thick), "six" (sour, sweet, bitter, spicy, salty, fresh) said. It has the characteristics of clear, fresh, cool, tender, smooth, etc., "five" and "six" are excellent, good at stir-frying, and requires mastering the heat and oil temperature. It is also compatible with many western dishes and pays attention to the momentum and grade of dishes ^[66] . Shunde Even more UNESCO Grant the world" City of food "Title. ^[39]

Steamed Spare Ribs in Black Bean Sauce

Famous Guangfu dishes include: Boiled Chicken Slices , Roast goose , Roast Suckling pig , Braised young pigeon , Barbecue Pork with Honey Sauce , Crispy roast meat , Baked lobster in soup , Steamed eastern star spot , A abalone , Braised ginseng in abalone sauce , White roasted geoduck , Pickled and salted wrasse urine shrimp , Garlic rib , Boiled shrimp , Cooked vegetables in pot , Bird's nest with rock sugar in coconut water , Stewed clams with papaya , Stir-fried beef river , Cantonese morning tea , Old fire soup , Stewed mixed vegetables , Guangzhou Wenchang chicken , Soup rice , Bamboo lamb brisket in clay pot , Carrot and beef brisket in casserole , Cantonese style roast duck , Steamed Spare Ribs in Black Bean Sauce , Fish head tofu soup , Sweet and sour pork with pineapple , Lettuce in oyster sauce , Dace with black beans and fried wheat , Serve the baby cabbage soup , Salted cabbage heart , Fish rot , Pan-fried egg with egg yolk , On the Dinghu vegetarian , Chinese cabbage , Fish fragrant eggplant pot , Taiye chicken , Crab race , Fried pork with taro , Southern milk casserole , Braised shark's fin with vegetable gall , The unicorn bass , Baked crab with ginger and onion , Rose soy sauce chicken , Nusstar , Beef offal , vermicelli , Shrimp dumpling , Rice roll roll , Wonton noodles , A surname , Dingzai congee , Lotus leaf rice , Chicken fin soup , Steamed bun with custard sauce , Pork knuckle ginger , Sticky rice chicken , Bobbin cake Let's wait.

Roast goose

Rose soy sauce chicken

Features: Roast goose skin roasted golden crisp, plus a slight charcoal flavor to add flavor depth; A thin layer of subcutaneous fat seeps into the goose meat, just adding to the delicacy of the meat. ^[26]

White cut chicken

Features: Famous Cantonese cuisine. In order to Deep-Fried Chicken As raw material, the meat is delicious, the production method is special, can be eaten with dipping sauce. ^[27]

Guangzhou Wenchang chicken

Boiled shrimp

Features: Famous Guangzhou cuisine Hainan Island Wenchang chicken As the main ingredient, with ham, chicken liver, suburban vegetables, boiled, steamed, stir-fried. This dish has a beautiful shape and bright sauce.

Braised young pigeon

Features: Classic Cantonese cuisine, crispy, tender meat, color, flavor and perfect taste. ^[28]

Barbecue Pork with Honey Sauce

Carrot and beef brisket in casserole

Features: Barbecued pork is best to use plum meat. The plum meat is the upper shoulder of the pig, the lean meat accounts for more than 90%, and the fat silk crisscrossing can be seen from the cross section. Barbecued pork with plum blossom meat, the fat will be roasted and melted after roasting, making the meat taste more fragrant and tender but not greasy. ^[29]

Oyster and chicken feet

Features: Famous Guangzhou cuisine. The Cantonese are fond of eating chicken feet, and there are many ways to eat them. However, the cooking method of this dish is fine, which is boiled first, fried and then stewed, and the color of the dish is golden.

Cooked vegetables in pot

Eating potted vegetables is a traditional custom of Guangfu people. The making of potted vegetables is made by cooking the ingredients with various Cantonese cooking techniques such as boiling, frying, frying, braising, braising, spiced, steaming, etc. After the ingredients are stacked neatly, they are drizzled with the cooked broth. The ingredients blend with each other, but still retain their own characteristics, with distinct personalities and mutual activation and mobilization, and integrate a unique taste. There is no special requirement on the ingredients used, but they usually include radish, bamboo, squid, pig skin, mushrooms, chicken, dace balls and stewed pork. ^[40]

Steamed Spare Ribs in Black Bean Sauce

Baked crab with ginger and onion

Features: Steamed ribs with black bean sauce are ribs, and the bones in this part are generally soft and meaty. ^[30]

Assorted winter melon hat

Features: beautiful shape, gorgeous color, fresh taste, rich nutrition.

Refreshing refreshing breeze

Features: unique shape, clear, pleasing to the eye.

The eagle spreads its wings

Bamboo lamb brisket in clay pot

Features: realistic shape, edible and ornamental simultaneously.

Cooked tai chi shrimp

Features: beautiful shape, fresh and fresh.

Fish maw with flowers

Stewed mixed vegetables

Features: Fish maw The cartilage is white, the taste is light and tender, the disc is elegant, and the guests are beautiful and generous. ^[31]

Carrot and beef brisket in casserole

Features: Beef brisket is warm, eating too much is easy to get angry; The white radish is cold, and the two are braised together, which precisely plays the effect of cold and heat neutralization. ^[32]

Cantonese style roast duck

Garlic rib

Features: Dressed in a long fish dish, beautiful and generous shape, golden color and pleasing to the eye, crispy meat.

Begonia and mushrooms

Features: refined color, fresh and tender fragrance, rich nutrition, four seasons salty.

Pickled and salted wrasse urine shrimp

Stewed duck with white gourd and barley

Features: Soft duck, delicious soup.

Steamed meatloaf with salted egg

Features: Duck eggs have been salted for a period of time, with a special salty aroma, and pig Minced meat Mixed together and steamed into patties, it is a common dish in families all over Guangdong.

Pond lotus

Features: It resembles a lotus flower. It is refreshing and delicious.

Teochew cuisine

Fish over rice

Teochew cuisine Distributed in the eastern part of Guangdong Province Chaozhou , Shantou (a city in Guangdong Province) , Jieyang County and Shanwei Et al. ^[67] . The development took thousands of years, and the development process was both Fujian Cuisine More influence, but also by Cantonese cuisine in the Guangfu cuisine, Hakka cuisine and other influences, but also absorb the flavor and cooking technology of famous dishes from all over the world, gradually integrate the strengths of Fujian and Guangdong, the flavor of its own style ^[63] . Rich in local flavor, it is famous for its expertise in seafood cooking and its emphasis on original flavor ^[69] . like Fish over rice Seafood such as crab rice and lobster rice is cold, with "fresh" as the soul, now fishing, with a variety of sauces and condiments, eating clear but not light, fresh but not fishy, the most original taste of seafood, the most original taste to show vividly. ^[70]

"Food in Guangzhou, taste in Chaozhou". ^[9] Chaozhou cuisine originated from Chaoshan region, "color, aroma, taste, type" and beautiful. Chaoshan cuisine is the backbone and representative of Cantonese cuisine. ^[7] ^[14] Chaozhou was awarded the title of "World Gastronomic Capital" by UNESCO ^[57] . Chaozhou cuisine is a famous cuisine at home and abroad, and also an important part of Chaozhou culture. Chaozhou cuisine has a long history, which originated in the Tang Dynasty, developed in the Song Dynasty, and further developed in the Ming Dynasty. In modern times, Chaozhou cuisine enjoys a good reputation both at home and abroad. It is a wonderful flower in Chinese and foreign cooking circles and occupies an important position in Chinese and even the world culinary culture.

Chaoshan raw pickled seafood

Chaozhou cuisine is exquisitely-prepared and pays attention to health ^[54] . The main feature of Chaozhou cuisine is the exquisite selection of materials, fine production, clear but not greasy, in the use of materials, heat, seasoning and nutrition ratio have distinct local characteristics. Teochew restaurants are spread all over the world, "where there are Chinese, there are Teochew restaurants." ^[33] Although the tide dish is the world famous dish, expensive dish, but in essence is the people's dish, belongs to the crude vegetable essence. Fashionable food fat and not greasy, light and taste, food and not fat, pay attention to light, pay attention to health, pay attention to the original flavor, is a healthy food, environmental protection food, in line with the trend of healthy diet, suitable for modern dietary needs and consumer needs. ^[34-35] Shantou is known as "an island in the Chinese food world". ^[25]

Teochew cold

Chaoshan cuisine is the representative and backbone of Guangdong cuisine ^[7] ^[14] Chaozhou cuisine has a history of thousands of years. It is famous for its exquisite selection of materials, delicious ingredients, fine knife skills, diverse cooking methods, perfect taste and taste, and is famous at home and abroad. As the saying goes, "The food is in Guangzhou, the taste is in Chaozhou." As a national "intangible cultural heritage", Chaozhou cuisine is the crystallization of the wisdom of Chaozhou ancestors, and also the result of the practice, exploration, inheritance and innovation of Chaozhou cuisine artists of all generations. ^[53] Chinese cuisine enjoys a worldwide reputation, and Chaozhou cuisine can be called the pinnacle of Chinese cuisine. Innovation is one of the most important reasons for the global reputation of Chaozhou cuisine. In recent years, Chaozhou cuisine has also repeatedly appeared at home and abroad with a high quality image: in 2010, Chaozhou cuisine represented Guangdong to participate in the Shanghai World Expo, in 2012, Chaozhou cuisine represented Chinese cuisine to participate in the World Expo in Yeosu, South Korea, in August 2014, Chaozhou cuisine was successfully selected by the Board China Radio International "2014 China City List - The Most Chinese food City recommended by global Netizens" hosted by International Online. ^[8] Shantou is known as "an island in the Chinese food world". ^[25] Therefore, there is also a saying that "food in Guangzhou, taste in Chaozhou". ^[9]

In 2004 won the 5th National Cooking Technology Competition team gold Medal, ^[10] Represented Cantonese cuisine in 2010 Shanghai World Expo , 2012 delegate Chinese food Participated in the Yeosu World Expo in Korea. Chaozhou City was selected in 2014 China Radio International "The most Chinese food city recommended by global netizens". ^[11-12]

Hai Lufeng Dishes, also known as shanwei Hong Kong, known as "cold", is the birthplace of Shanwei City in Guangdong Province, one of the famous Chinese dishes with unique sea and land cultural characteristics. ^[55]

Famous Teochew dishes include: Fish over rice , Chaoshan raw pickled seafood , Teochew brine platter , Chaoshan Beef hot pot , Marinated pork hand , Spiced foie gras , Oyster omelette , Teochew cold , Shrimp with egg white , Satay beef , Teochew beef meatballs , Crystal bun , Chicken with bean sauce , National guard dish , Mixed black stone ginseng , Dried fried shrimp and dates , Gold does not change the thin shell , Stuffed taro with golden melon , Chaoshan fish balls , Puning bean sauce chicken , Puning dried bean , Colorful frozen duck shreds , Calydalis adenophora , Thick mushroom and mustard greens , Kirin abalone slice , Consomme eel soup , Tricolor wild spot , Steamed fresh sea food , Beef kway teow soup , Thousand-layer pork , hau-a-koe , Fried kueh , Glutinous rice pork sausage , Kway chap , Teochew kueh , Ginkgo sweet taro puree , Crystal ball , jujube , millet , Duck twist , Fried ginkgo Let's wait.

Fish over rice

Chaoshan depends on the sea for living, catch is a very important daily food materials, fishermen will just catch the sea fish on the boat or dock nearby processing, direct use seawater The fish is cooked, this cooked fish is called "fish rice". Fish rice can be said to be the classic of Chaozhou cuisine in the classic, is generally made of flower fairy fish, balang fish, as well as Huangli fish, to the big fish, fish rice salty and sweet, it is the taste of the sea, in Chaoshan people's life has a special status. ^[68] ^[73]

Chaoshan raw pickled seafood

Raw salting is a unique way of eating for fishermen, which can retain the "freshness" of food to the maximum extent, generally using shrimp and crab as the main ingredients. Chaoshan people will ginger onion garlic salt, coriander, fish sauce, chili, MSG, soy sauce, sesame oil and other seasonings in accordance with the proportion of marinade, the clean live seafood into the basin soaking for half an hour to two or three hours, you can start to eat. ^[70] ^[72]

Teochew cold

Chaozhou Leng refers to the popular cold dish cooked food operated by Chaozhou food stalls, most of which are local dishes with Chaozhou flavor. Chaozhou cold usually consists of these categories: one is the brine class, such as spiced goose, spiced pig's feet, spiced bean dry; Second, fish and rice, common palang fish, big-eyed chicken and red parrot fish, according to Chaoshan food customs, thin shell rice, red meat rice, frozen red crab, frozen crayfish and other shell shrimp and crabs are such; The third is pickled products, common are pickled crab, pickled shrimp, salted blood cockles and preserved vegetables, pickles and so on; The fourth is cooked food, such as pork sausage pickles, pig tail stewed bean kernel, spring vegetable pot, etc. ^[71]

For example, the well-known rat shell kueh is added with rat shell grass; Vegetable head kueh, is added to the white radish; Jieyang's pong kueh is added to the fermented grains; Dutch kueh, it's just mashed potatoes in it. And even if the composition of kueh powder is the same, the filling can be further subdivided, such as non-rice kueh (leek filling), taro kueh and bamboo kueh, that is, kueh skin is the same, kueh filling is different. ^[68]

Spare ribs with hand bergamot

Features: Shaped like the hand of Buddha, fragrant inside tender, delicious and delicious.

Smooth sailing

Features: crab fresh, fruity, clear mouth.

Fried peony and stuffed snake breast

National guard dish

Features: Crab roe praised" peony Shrimp glue is famous for "hundred flowers", which is fresh and smooth

National guard dish

Mandarin duck crab

The last years of the Southern Song Dynasty Little Emperor The Bing fled to Chaoshan area, leaving people such as untailed snail, Song tea , Pearl porridge Phoenix Tianchi four-legged fish, South Australia Song Jing , Chaoyang Haimen Lotus Peak Test sword stone Such as endless memories, when the hunger is desperate, but also for posterity to leave a run like jasper, fragrant and delicious famous dish - national food. Legend has it that Xiao Di Bing fled to a deserted mountain and broken temple on the outskirts of Chaozhou city one evening, followed by soldiers, before the sunset, hunger and panic, think about it must be tears. But the people depend on food, nothing in the belly of the horse to move forward, this dragon species Longsun is no exception. How the past precious food jade food is like the sunset in front of me, leaving only sad memories. The old monk, the pure land of the Buddhist world, difficult to cook imperial food, he came to the urgent wisdom, quickly from the temple garden to grab a pinch of melon leaves, boiling water, sprinkle some salt, food rescue. Unexpectedly, Shaodi stopped eating, full of praise, asked why this dish, the monk is clever, casually replied," National guard dish When the king and subjects heard it, they spoke highly of it, and everyone was happy.

Teochew brine platter

Lobster with lettuce

Teochew cuisine The most outstanding feature is to cook seafood. The seafood cooking selection is exquisite, the production is fine, as for the sauce dish condiments, to achieve fresh and delicious, clear but not light, fresh but not fishy, Yu but not greasy. This mentioned Marinated Assorted Meat Although it is not seafood, it also enjoys a high reputation on the Teochew table.

Compared with other cuisines in China, Fashionable vegetable It is one of the most "catchy" dishes. Its unique feature is that it can continuously absorb the characteristics of other cuisines without losing the "color, fragrance and shape" parallel nature; Its connotation is like Chaozhou women - dignified and generous, not sensationalizing.

Shrimp with egg white

Marinated platter Generally as the first dish of Teochew cuisine banquet, as the saying goes, "preconceived", it is an important standard for diners to judge the level of Teochew cuisine in the restaurant; The high level of Chaozhou cuisine restaurant, the stewed dish must be done well.

Mandarin duck crab

This dish is very delicious, beautiful shape, a clear red, a fine blue, relative pairs, so the name "Yuanyang gypsum crab", for the table dishes.

Crab balls in clear soup

Gold does not change the thin shell^[36]

Seafood meatballs are Fashionable vegetable This dish can be adapted to shrimp balls, Cuttlefish ball And a pellet.

Lobster with lettuce

Lobster, coarse body, hard and spiny nails, delicious meat. From the East China Sea Splendid lobster Large body, each weighing several kilograms, more expensive. The lobster is cooked, sliced and served on a plate, and then combined with lettuce to form a shrimp-shaped pattern.

Shrimp with egg white

Chaoshan fish balls

Chaozhou produces two kinds of river shrimp and sea shrimp. In this regard, the Annals of Chaozhou Prefecture in the Ming and Qing dynasties all recorded: "Fishermen catch river shrimp... Once for meat eaters, to blanch shrimp soup and into all products, then everything is fresh, but also like bamboo shoots soup to benefit the group vegetables."

Teochew beef meatballs

Puning dried bean

Stewed Beef Meatballs As famous Teochew snacks In Chaozhou has nearly a hundred years of history, beef meatballs can be divided into two kinds of beef meatballs and beef tendon balls. The meat quality of beef balls is relatively tender and the taste is tender and smooth. Beef tendon balls are added to some tender tendons in beef meatballs, which makes them a little chewy.

Oyster omelette

" West day lane oyster bake "Is one of the famous snacks in Chaozhou. Oysters help to clear the eyes, smooth and delicious, oysters cautery and warm the stomach, cold days people prefer to eat.

Braised shark fin in red

Puning bean sauce bone

Features: The wing needle is soft and smooth, and the fragrance is rich.

Puning dried bean

Dried fried shrimp and dates

Puning first made dried beans are Liaoyuan town Guangnan village people, as early as the early Ming Dynasty learned to make dried beans. At the end of the Yuan Dynasty, a group of men rose together. Chen Youliang After being defeated by Zhu Yuanzhang, his advisor He Yeyun (called louse mother fairy) fell to Puning area. In addition to building houses, building walled gates, and repairing tombs for selected places, he also had a set of skills in making dried beans. At that time, the second grandmother of Guangnan Village died, and asked He Yeyun to choose a tomb. He also taught the Gwangnam people how to make dried beans.

pon-a-koe

Jieyang County Pong kueh has a long history and is famous at home and abroad. It is generally oblate. The bare skin is translucent, which is ground into pulp after soaking in glutinous rice, cooked, and rubbed with a small amount of white sugar to make the skin soft with consistency. The filling was made of white sugar, sesame kernel, peanut kernel, fermented grains bran and onion bead oil.

Spicy rice noodles

Calydalis adenophora

supposedly Rice noodle roll Originated in Guangzhou, and then spread to the hands of Chaoshan people, after decades of Chaozhou people's transformation achievements and Guangzhou sausage noodles It is a very different type of sody-style rice noodle, and the sody-style rice noodle is represented by the Sody-style rice noodle in the Liusha area. The Sody-style rice noodle has been widely praised by people at home and abroad, and has become Fashionable vegetable In the name of the point.

Casserole porridge

Teochew kueh

Teochew casserole porridge Chaozhou people not only pay attention to eating porridge, but also like to use more water when cooking rice. It is said that after the rice is hot, they will pick up the rice grains and leave rice soup, which can be used for after-dinner drinks or other purposes, continuing the good habit of saving energy and talking about nutrition. Teochew porridge Cooking time is usually about 20 minutes, divided into Plain congee And salty porridge two categories. One of the biggest benefits of living at home is that cooking is simple and fast.

Puning bean sauce bone

Fresh and mellow, with a rich Fermented bean paste Smell.

Sweet potato porridge

Teochew people usually eat it at breakfast. With some home-brewed pickles ( sauerkraut Or a plate of black olives, for a lot of flavor. ^[37]

Teochew brine platter

spatula

Don't look at the light duck feet, this is a traditional handmade dish made of raw materials, and its complicated process is quite a test of the chef's care and patience. The nostalgic roast duck feet and the common duck feet seen in restaurants are respectively replaced by goose intestines and barbecued pork instead of taro. Soft chicken livers and marinated barbecued pork are placed inside duck feet soaked in a secret brine, then bundled with goose intestines, coated with maltose and roasted over medium heat. When it comes out of the oven, it is not only bright in color and fragrance, but also crispy in the entrance, especially with the taste of brine and barbecued pork, the more chewing the more fragrant, and the wine is first-class. ^[37]

Marinated melaleuca peak ^[38]

Teochew beef meatballs

In Hong Kong in the 1950s, a large number of Chaoshan people lived together, and they carried their shoulders and baskets along the street to make a living every day, and brine snacks then rose. The brine is mellow and delicious accumulated bit by bit through the years, and the master needs to add fresh materials every day to make it more and more fragrant. The big bucket of black and bright and fragrant brine is a traditional taste passed down from generation to generation by the Chaozhou people. Many food shops have their own secret brine bile and exclusive formula.

Hakka cuisine

Chicken wrapped in pork belly

Hakka cuisine (also known as Dongjiang cuisine It is divided into five schools: Southern Jiangxi School, Western Fujian School, Meizhou School, Dongjiang School and Overseas school. " Meizhou Pai is a representative of Hakka cuisine, and Dongjiang school is a school of Hakka cuisine. Originated in the Dongjiang area of Guangdong Province Hakka In concentrated areas, dishes are mostly meat, rarely aquatic products, the main materials are prominent, pay attention to the aroma, the oil is heavy, the taste is salty, and the casserole dishes are famous, with a unique local flavor. ^[5] ^[14]

Hakka cuisine can be subdivided into "mountain", "water", "individual dishes". The "Hakka cuisine" of the mountain system is distributed in Meizhou and other places, while the water system refers to "Dongjiang cuisine". ^[14] Meizhou is Hakka cuisine The home of ^[15] The guest cuisine is represented by Dongjiang cuisine, dishes are multi-purpose meat, very little aquatic products, the main materials are prominent, pay attention to the aroma, the oil is heavy, the taste is salty, the casserole dish is known, and the local flavor is rich. ^[5] ^[16]

Salty-Baked Chicken

traditional East River Signature dishes are: Yannanfei Tea field duck, Hakka stuffed tofu , Stir-fried pork with preserved vegetable , Salty-Baked Chicken , Chicken wrapped in pork belly , Stuffed bitter melon , Meatloaf with plum vegetable , Marinated noodles , Fried pork large intestine , Hakka stewed pork soup Four stars moon, taro bag, taro dumpling, Three cups duck , Dongjiang Dongpo banquet , Dongjiang dragon clam , West Lake listen to rhyme , Dongjiang Crispy pill Eight treasure Nest whole duck, crucian fish fried egg, Fried pork large intestine Let's wait.

" Salty-Baked Chicken "Is a famous dish in Guangdong. More than 300 years ago, some salt farms along the coast of the Dongjiang area, some people put cooked chicken wrapped in yarn paper into salt storage, this chicken is delicious, unique flavor.

Later, the salt industry in Huizhou, the capital of Dongjiang, developed, and the local restaurants competed for the best dishes to entertain guests, so they created the method of hot salt baking of fresh chicken, so the dish began in the Dongjiang area.

Stuffed bean curd The so-called tofu set includes tofu flowers to eat before the meal, as the main course Fried bean curd Tofu pot, tofu balls, stuffed tofu with glutinous rice, fried beancurd skin, etc., and when snacks Fermented bean curd Let's wait.

Kejia ban fruit

Western Guangdong cuisine

Western Guangdong cuisine In order to Zhanjiang , Maoming , Yangjiang And other places are represented, Guangdong Western Guangdong Eating habits are similar in other places. It is unique in Cantonese cuisine and has infinite charm. The authentic western Guangdong cuisine is obviously different from Guangfu cuisine, Chaoshan cuisine and Dongjiang cuisine. Western Guangdong cuisine is boiled, boiled and steamed with white water, and dipped with refined and simple sauces. It pursues a feeling of returning to nature. The taste can be summarized in four words: clear, fresh, fragrant and tender. ^[2]

Cold vegetable

Cold vegetable Gaoliang is one of the sources of West Guangdong cuisine and has a long history. Gaoliang is a very important ancient county in ancient Lingnan. Gaoliang region's long history and unique geographical environment and climate conditions have cultivated a splendid food culture, and the unique Gaoliang cuisine is also one of the important contents of Lingnan food culture. Gaocold dishes pursue the ultimate original flavor. The raw materials of high cold dishes are fresh and refined with raw materials, emphasizing the original flavor. In order to maintain the original flavor of raw materials, Gaoliang dishes are mainly cooked by blanching, boiling and frying, and put less spices to bring out the most original flavor of materials, so that diners have a more light and more taste of the back to nature feeling, its taste can be summarized in the words of clear, fresh, fragrant and tender, which is different from Guangfu cuisine, Chaozhou cuisine and Hakka cuisine ^{[44] 43 -} .

The "Top Ten famous dishes" of high cold dishes include Baked pigeon with ginger head , Zhenlong star fruit duck , Shiwen Golden Pig, Yisheng Salt Baked Chicken, Pan-fried cuttlefish cake, Sichuan 芌 Baizhi Steamed Reservoir fish head, Steamed chicken under water Fried oyster and eel, fried mustard with boiled water, Town long fish ancient . The "Top 10 snacks" include Gufa Huai Shan cake , broadcast and propagate Gray water 籺 , Make a pot with a dustpan , Hua Zhou sugar water , Firewood gun powder , Potato bun 籺 , Huazhou cattle miscella , used to eating mouth powder, Xia Dong bean cake , Gaozhou Bean sprout powder . ^{[46] 45 -}

Zhanjiang cuisine

The biggest feature of Zhanjiang cuisine is the fresh selection of raw materials and original flavor . Cantonese cuisine has always been known for its light taste, and the Cantonese cuisine represented by Zhanjiang cuisine is the word "light". The representative dishes are chicken with ginger in white sauce, East mustard greens in boiled water, stir-fried jellyfish with bean sprouts, and dry fried white cang fish ^[48] . Special food and Leizhou scalpers Anpu fish porridge, Wuchuan Wedelia juice , Leizhou big Zongzi , Xuwen goat , fried noodles, Sweet potato soup , Pig's cage cake Wuchuan hemp duck, Ann Pu chicken rice , Tangpeng Town raw pork, duck rice, bologna , Potato cord , Grilled oysters over charcoal , Shrimp cake with egg yolk , Leaf mat Let's wait. ^[49]

Leizhou regional cuisine of Zhanjiang, also known as Leizhou cuisine, has the characteristics of Lingnan culture and is one of the four major cuisines in Guangdong. Through more than 10 methods such as stewing, stewing, frying, frying, burning, steaming, stir-frying, soaking, cooking, clearing and drenching, the beauty and freshness of the ingredients and the saturation of nutrition are brought to the extreme. ^[42] Although Leizhou native vegetables are not handsome, the materials are not high-grade, but the taste and nutrition are not inferior. Take food as an example. There are three kinds: white rice, chicken oil rice, and golden Lo rice. Jin Lo rice name is expensive, but the original is only used in Leizhou, a local medicinal wild vegetable bibimbap, Leizhou women in confinement is to use this rice as one of the supplements. ^[47]

Major influence

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EDITOR

The origin of food in Guangzhou

Stewed clams with papaya

Qing Dynasty Shanghai After the opening of the five-port trade port, Cantonese Flock to Shanghai for trade-related jobs. The number of Cantonese residents in Shanghai has soared to 400,000 and 500,000 in a short period of time; matched Cantonese restaurant The city was established, and gradually conquered the Shanghainese and other immigrants, especially the literati; And the writers in the most developed commercial media shaking pen tongue, "food in Guangzhou" reputation began to spread like wildfire. ^[18]

Fish maw with flowers

The first famous people who highly promoted Cantonese cuisine were Hangzhou residents living in Shanghai Xu Ke . His famous work Clear grass money "And" Kangju Notes Letter ", repeatedly pay tribute to Cantonese cuisine, and promoted to a humanistic height. As he said in "Many Talents in Guangdong" : "I love Cantonese songs, I love Cantonese dim sum." After the Republic of China, Lingnan diet was driven by the two wheels of economy and northern expedition Peking In order to Tan cuisine Echo with the local Taishi cuisine, and jointly create the "food in Guangzhou" era; Win with Shanghai-style Cantonese cuisine in Shanghai National dish The honor will push "Food in Guangzhou" to the peak of The Times and reach the highest state of the "characterization of the Republic of China" diet. ^[18]

In the landmark of Shanghai Nanjing Road Most of the main restaurants are run by Cantonese. Yong 'an , Preferential application , Tan Sing , Tan Tan The four major department stores are all owned by Cantonese and all have high-end restaurants. The Xindu Hotel, which is independent from the Xinxin company, is coming from behind and crushing the group; Shanghai Tang celebrities Du Yuesheng The wedding banquet for his son was set up here. It's the exact opposite of the Xindu Hotel Xinya Cantonese Restaurant After the victory of the War, two-thirds of the customers were Europeans and Americans. Li Zongren The acting President once entertained dignitaries from all walks of life.

During the period of the Republic of China, Guangdong cuisine gradually gained a dominant position in Shanghai, which aroused people's desire to peep at the original Cantonese cuisine, and many journalists or special staff wrote articles and reported what they saw and heard in Guangzhou's food industry. Yu Gong, a reporter from Shanghai "Shen Bao", went to Guangzhou at the end of 1924 and sent back an article "Guangzhou Food Words", which began by saying, "The study of people's food in Guangzhou is the best in the whole country." ^[18]

As the saying goes, "Eat in Guangzhou, taste in Xiguan", Xiguan was once the most prosperous food center of Guangzhou, where there are hundreds of cuisines, a collection of the most traditional and classic Cantonese dishes. Xiguan is the core area of Guangzhou's food culture and the birthplace of the most authentic Cantonese dim sum. ^[6]

On September 21, 2016, the world-famous food guide" Michelin Guide 》发布了中国大陆地区的第一本美食指南--《米其林指南上海 2017》， Shanghai List of star restaurants in the area. Among the 26 star restaurants selected, nine are Cantonese cuisine, the most numerous on the list. The only three-star restaurant is a Cantonese restaurant, and four of the seven two-star restaurants are Chinese restaurants, which are also mostly Cantonese. ^[19-22]

January 18, 2022, by Guangdong Provincial Department of Culture and Tourism Guidance, Guangdong Provincial Museum (Guangzhou Lu Xun Memorial Hall) and Guangzhou Restaurant Group Co., LTD Co-sponsor, Guangdong Mobile Museum "Travel with Cantonese Cuisine - Cantonese Cuisine Culture Exhibition" opened in Guangzhou Restaurant. ^[41]

Social influence

Early 19th century, arrived North America Many of the Chinese are Cantonese, and the restaurants they open are naturally Cantonese restaurants. In Canada, for example, before the 1960s, Chinese restaurants were famous for their so-called "mixed dishes". Since then, many teahouses have been opened, and their dishes and dim sum are modeled after Hong Kong standards. In big cities, there are many teahouses that advertise themselves as "authentic Cantonese cuisine". By the 1990s, Toronto's Chinatown was dominated by Cantonese food. ^[23]

In the United States, Cantonese restaurants were popular not only with overseas Chinese, but also with Americans, and they quickly became one of the hottest businesses in Chinatown. In 1852, the Upper California newspaper wrote: "For a time, almost all the restaurants in the city were run by Chinese." In the 1860s and 1870s, two Chinese officials who visited the United States also recorded in their diaries that they tasted Cantonese food in San Francisco: "Eat in Yuanfang House, mountain delicacies and seafood, cooking is as good as the mainland" "Tea is eight colors, fruit is a plate, and all are produced." According to a 1960 poll, Cantonese cuisine was the second most popular major cuisine in the United States after Italian cuisine ^[23] . 2010, Guangzhou famous snack Fried rice noodles It was named the champion of the top ten food of the year by the website of the Los Angeles Times. ^[24]

According to some newspapers, there are nearly 10,000 Chinese restaurants in the United States; Britain has 4,000; France and the Netherlands each have more than 2,000. There are thousands in Japan. Chinese restaurants in these places, most of which are Cantonese tea houses and restaurants, are doing very well. The city of Sydney, Australia, in the" Chinatown Under the influence of tea drinking has become a special term, where to visit the city of Sydney, all to a "Chinatown" to enjoy the Cantonese style of tea and dining charm for fashion. Cantonese cuisine, with its unique light flavor, takes the lead and is famous at home and abroad for its reputation of "eating in Guangzhou".

Food characteristics

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EDITOR

Quality and taste

The amount of Cantonese cuisine is fine and fine, the ingredients are many and clever, the decoration is beautiful and beautiful, and it is good at innovation in imitation. There are a wide variety of varieties. In 1965, there were 5457 kinds of Guangdong Famous dishes and beautiful Points Exhibition.

Cantonese cuisine pays attention to quality and taste, the taste is relatively light, and strive to be clear and fresh, light and beautiful. And with the change of the season and change, summer and autumn focus on light, winter and spring focus on rich, the pursuit of color, aroma, taste, type.

Geographical advantage

Satay beef

Guangdong is located in subtropics Near the South China Sea, abundant rainfall, evergreen, rich products. Therefore, Guangdong's diet has always been unique. Since the Qin and Han Dynasties In the beginning, the Han people from the Central Plains continued to move south into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains food style of "cooking is not tired of fine, food is not tired of fine".

material

Salty-Baked Chicken

Cantonese cuisine uses a wide range of ingredients, not only the main ingredients, but also the ingredients and seasonings are very rich. In order to show the flavor of the main ingredients, Cantonese cuisine is very careful in the selection of ingredients and seasonings. The ingredients are not mixed. The seasonings are to bring out the original flavor of the main ingredients.

Focus on color, aroma, taste, type, and taste as the main body. Animal dishes: Crispy roast Suckling pig Taiye chicken, clear soup beef brisket and other more than 100 kinds. Seafood and river fresh have always been the basic raw materials for Cantonese cuisine to survive.

Recipe features

Hakka stuffed tofu

The most distinctive feature of Cantonese cuisine is its rich use of ingredients. Mountain delicacies, seafood, Chinese and foreign food, everything, can be said to be the national crown. Cantonese cuisine has so many ingredients to choose from that it is naturally refined. Cantonese cuisine pays attention to the seasonality of raw materials, "do not eat from time to time". Eating fish, there are "spring brama autumn carp summer three plow (shad) winter bass"; Eat shrimp, "Qingming shrimp, the most fat"; Eat vegetables to pick "time dish", refers to the season of vegetables, such as cabbage heart for "the north wind is the sweetest." In addition to selecting the best season of raw materials, Cantonese cuisine also pays special attention to selecting the best part of raw materials. ^[5]

The rich and delicate selection of ingredients and light taste are probably important reasons for the popularity of Cantonese cuisine. The flavor of Cantonese cuisine is "clear, fresh, tender, smooth, cool, fragrant", and pursues the original taste of raw materials and clear umami. There are many kinds of condiments in Cantonese cuisine, including sour, sweet, bitter, spicy, salty, and fresh. However, only a small amount of ginger onion, garlic head to do "head", and less use of spicy ingredients such as chili, it will not be salty and sweet. This pursuit of light, the pursuit of fresh, the pursuit of the characteristics of taste, both in line with the climate characteristics of Guangdong, but also in line with the requirements of modern nutrition, is a scientific food culture. ^[5]

Cantonese love to eat the white cut chicken, the chicken soaked in boiling water, to maintain the original taste of chicken, only to add ginger, salt and other ingredients when eating. Qingping chicken is the best of the white cut chicken, known as "the first chicken in Guangzhou". It is only soaked in white brine, without adding any ingredients, but the skin is smooth and white, and the bones have a taste. ^[5]

The real heroes behind such delicious Cantonese cuisine are a large number of skilled master chefs. Kang Hui, the famous chef of the Beijing Hotel, was awarded the title of "Chef de Cuisine" by the French Association of Famous Chefs in the early 1980s, which was the first time in the history of Chinese cuisine. Born in Guangdong Province, Hong Kong's famous chef Yeung Kwon-yat is famous for his excellent cooking skills and the reputation of "A abalone, the best in the world". Guangdong has strong culinary skills and a large number of famous chefs. With their superb cooking skills, they have made Cantonese cuisine shine, and also cultivated a large number of culinary descendants. ^[5]

Cooking method

Stir-fried pork with preserved vegetable

There are 21 kinds of cooking methods, especially steaming, frying, frying, baking, braising, frying, boiling, stewing, buckle, etc., pay attention to the heat, especially heavy" Cauldron qi "And now fried and eaten, the dishes made pay attention to color, aroma, taste, shape. The taste is mainly clear, fresh, tender, and cool, and changes with the seasons, summer and autumn strive to be light, winter and spring are heavy and rich, and there are "five" (fragrant, crisp, crisp, fat, thick), six (sour, sweet, bitter, spicy, salty, fresh). Rich selection of materials, varieties and patterns, mountain delicacies, fish, shrimp and crabs can be served. The flavor pays attention to the quality and taste, the taste is relatively light, and strives to seek fresh in the clear, and seek beauty in the light.

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