Cantonese
Cantonese cuisine, referred to as Cantonese cuisine. Cantonese cuisine, that is, Guangdong local cuisine, is one of the four famous cuisines in China, which is unique in terms of unique cuisine and charm, and enjoys a high reputation at home and abroad.
Characteristics of Cantonese cuisine: It is characterized by a wide selection of ingredients, paying attention to freshness, tenderness, coolness, smoothness and thickness. It is mainly composed of Cantonese cuisine, Teochew cuisine and Dongjiang cuisine. A wide range of materials, fine selection of materials, excellent skills, good at change. The taste is characterized by coolness, crispness, freshness and tenderness. Pay attention to clear but not light, fresh and not vulgar, crisp and tender, oily but not greasy.
The famous dishes of Cantonese cuisine are: roast suckling pig, Wenchang chicken, white-seared shrimp, dragon tiger bucket, Taiye chicken, taro button meat, braised big skirt wings, Huangpu scrambled eggs, stewed grass worms, dog meat pot, colorful fried snake silk, chrysanthemum dragon tiger phoenix snake soup, dragon tiger bucket, crispy suckling pig, gollum meat, Daliang fried fresh milk, Chaozhou fire barrel stewed abalone wings, oyster sauce beef fillet, winter melon cup, Wenchang chicken, etc. Etc. are all famous dishes in Guangzhou with local flavor.
Cantonese cuisine originates in Lingnan, mainly in Guangzhou, Chaozhou and Dongjiang. It has a long history, as early as 2,000 years ago in the Western Han Dynasty's "HuainanZi" book, there is a record of "Yue people get snakes to think of as a dish", the Southern Song Dynasty people also exaggerated description: Cantonese people "do not ask birds, beasts and snakes, there is no food". Cantonese cuisine combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, as well as the strengths of Beijing, Suzhou, Yang, Hangzhou and other provincial cuisines, as well as Western cuisine, and integrates into one family.
Cantonese cuisine takes the strengths of a hundred families, uses a wide range of ingredients, chooses rare ingredients, exquisite ingredients, is good at innovating in imitation, and cooks according to the preferences of diners. The taste is heavy and clear, fresh, refreshing, smooth, tender and crisp, paying attention to "wok gas", seasoning throughout the "sour, sweet, bitter, spicy and salty and fresh", dishes have the difference of "crispy and fat", "five tastes and six flavors" are complete. Guangzhou cuisine ingredients, good at change, pay attention to fresh, tender, refreshing, smooth, generally summer and autumn strive to be light, winter and spring are heavy and mellow, especially good at small stir-frying, requiring mastery of the heat, oil temperature is just right; Teochew cuisine is known for cooking seafood, and it is more characteristic of soup dishes, exquisite knife workmanship, pure taste, and attention is paid to maintaining the original umami taste of the main ingredients; The main ingredients of Dongjiang cuisine are prominent, simple and generous, and have a unique local flavor.
Since the Han and Wei Dynasties, Guangdong is located in the southern coast of China, has been the southern gate of China, located in the subtropics, bordering the South China Sea, evergreen in all seasons, rich in products, mountain treasures and seafood, vegetables and fruits are fresh in the four seasons, the territory of alpine plains are lined up one after another, rivers and lakes crisscrossed, mild climate, abundant rainfall, so the food sources of animals and plants are extremely rich.
At the same time, Guangzhou is also a city with a long history of treaty ports, absorbing a variety of cooking ingredients and cooking techniques from outside, making Cantonese cuisine gradually perfect. Overseas Chinese who traveled overseas to pass on the cooking techniques of Europe, America and Southeast Asia back to their hometowns, enriching the content of Cantonese recipes and leaving a distinct trace of Western cooking in Cantonese cuisine in cooking techniques.
Guangdong Qing people bamboo branch words: "The sound snail is not as crisp as the oyster fresh, the best Jia fish February day, winter solstice fish raw summer solstice dog, a good taste of several feasts a year." "Guangdong's rich and diverse culinary resources are vividly depicted."
Cantonese cuisine is widely selected and peculiar, the selection of materials is exquisite, with the replacement of four hours, and the seasonal dishes in the four seasons focus on color, aroma, clarity and freshness. The variety is dizzying. Flying in the sky, climbing on the ground, swimming in the water, almost all can be seated. Birds such as partridges, grass finches, leopard beavers, civets, pangolins, fur seal fish and other wild game are needless to say; Cats, dogs, snakes, rats, monkeys, turtles, and even unknown people mistakenly think that the "locust" of the grass worm, is also in the cooking list, and once the chef's hand, it suddenly becomes a rare and delicious dish, which is appreciated by every eater and sighed as a "strange treasure".
Another outstanding feature of Cantonese cuisine is that the amount of fine and fine, the ingredients are many and clever, the decoration is beautiful and colorful, and it is good at innovating in imitation, with a wide variety, and there are 5457 kinds introduced in the "Guangzhou Famous Cuisine Beauty Point Exhibition" in 1965.