Cantonese cuisine [Yuè cài] is also called Cantonese cuisine and is one of the eight major cuisines in China. Cantonese cuisine in the narrow sense refers to Cantonese cuisine (that is, Guangzhou Fu cuisine), and broadly includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originated from the Central Plains and inherited the Central Plains diet style of “don’t tire of eating fine, never tired of fine food” advocated by Confucius. Therefore, Cantonese cuisine is more complicated and delicate, such as clay pot rice and roast suckling pig in Cantonese cuisine. “Eight treasures” delicacy in Zhou Dynasty; roast goose originated from the famous dish roast duck in the Song Dynasty; dim sum evolved from the Central Plains to Guangdong and evolved into today’s Cantonese dim sums 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 representative of Cantonese cuisine. Since ancient times, it has the reputations of “Food in Guangzhou, cookout of Fengcheng (Shunde)”, “Eat in Guangzhou, taste in Xiguan”, and Shunde has been awarded by UNESCO as “Gourmet Capital of the World” “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 at the Shanghai World Expo. In 2012, he represented Chinese cuisine at the Yeosu World Expo in Korea. Chaozhou was selected as the “Most Chinese Gourmet 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 flavor, heavy oil, and salty taste. They are known for casserole dishes and have a strong rustic flavor.
Features of Cantonese cuisine
The amount of Cantonese cuisine is precise and meticulous, the ingredients are many and ingenious, the decoration is beautiful and colorful, and it is good at innovating in imitating, and there are many varieties. In 1965, the “Guangzhou Famous Dishes and Meridian 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 change of seasons, summer and autumn tend to be light, winter and spring tend to be rich, pursuing color, fragrance, taste, and shape.
Features of Cantonese cuisine
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 chooses ingredients and seasonings very carefully. The ingredients are not mixed. The seasonings are used to bring out the original flavor of the main ingredients. Both are based on freshness.
There are 21 kinds of cooking methods, especially steaming, stir-frying, frying, baking, braising, frying, boiling, stewing, buckle, etc. They are good at heart, especially “wok gas” and freshly fried and eaten. The dishes made pay attention to 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, and the varieties are various, including delicacies and seafood, fish, shrimp, and crabs. The flavor focuses on quality and taste, and the taste is relatively light and strives to seek freshness in clearness and beauty in lightness.