Why can't Cantonese people compare with people in other places in soup making technology?

China's food culture is very splendid. Different food cultures and styles from all corners of the country have formed a complex family in China. Faced with a variety of eating habits and local characteristics, we also want to find out. As we all know, Cantonese people's love for soup can't be achieved in other places, and this tradition also makes Cantonese people's soup-making technology perfect. Therefore, Cantonese people used the old methods passed down from generation to generation, and achieved the skills of soup making that could not be achieved in other places.

First, Guangdong Laohuo Soup Speaking of Guangdong Soup, we all feel healthy and delicious. Cantonese people like the tradition of cooking soup with old fire, which has been widely known. When they are cooking soup, they like to add some medicinal materials, which bring extremely rich nutritional value to the soup. Different from other regions, Cantonese people don't need more condiments to pursue soup, but only need a little salt to start making soup. The soup made in this way is delicious in color, that is, it does not lose the nutritional value of raw materials, and it tastes great. In the old fire soup, nourishing and delicious, not spicy or greasy is the soul.

Second, the tools of soup Many people think that the taste of soup has a lot to do with the pot used. Different from other places, Cantonese people like to use casserole to make soup, which can effectively reduce the loss of nutrients in soup. At the same time, Guangdong people can be said to have a very accurate grasp of the heat when cooking soup. Slow cooking with small fire is the key to make soup delicious and nutritious.

I told the secret and love of Cantonese people for soup, and I believe everyone has a certain understanding. The delicacy of a dish not only benefits from the freshness of the ingredients, but also is closely related to the cooking methods and tools used. In the face of cooking soup in other places, Cantonese people's soup wins in nutrition and exquisiteness, and they do not pursue temporary high efficiency, but only seek to taste the original essence of things in slow fire.