The history of Guangdong's famous dishes

Guangdong food culture

(a) Introduction to Cantonese cuisine

Cantonese cuisine, that is, the local flavors of Guangdong, is one of the four famous cuisine in China, which is unique in terms of dishes and flavors, and enjoys a good reputation both at home and abroad.

Its cooking techniques are exquisite, the variety of dishes, the taste of fresh, color, aroma, taste and shape of the overall design of the perfect, can be said to be second to none.

In today's Chinese land, from the capital to the border, from the coast to the customs, a "Cantonese food wind" is taking the country by storm, and even the impact of other cuisines originally occupied the market.

Cantonese cuisine is mainly composed of three flavors: Guangzhou, Chaozhou, and Dongjiang.

(b) The geographical and historical factors affecting Cantonese cuisine.

Guangdong is located in the southern coast of China, the territory of high mountains and plains, rivers and lakes crisscrossed, mild climate, abundant rainfall, pleasant climate.

Its west, east and north of the hills surrounded by rich forests and grass, Lingnan fruit is rich, birds and animals are also many; south of the sea, the beach is vast, producing a lot of salty and light aquatic and amphibious animals, at the same time, Guangzhou is a long history of the city of the ports of communication, absorbing a variety of foreign culinary raw materials and culinary techniques, so that the Cantonese cuisine is gradually improved.

In addition to the overseas Chinese living in Europe, America, Southeast Asia, cooking technology back to their homeland, enriching the content of Guangdong recipes, so that the Cantonese cuisine in the cooking techniques left a distinctive traces of Western cooking.

After the unification of Lingnan by Emperor Qin Shi Huang, the cultures and living customs of Han and Yue quickly merged.

The formation of Cantonese cuisine has a long history, a large number of immigrants from the Central Plains Lingnan, so that the Guangdong food culture y influenced by the Central Plains. At the end of the Song Dynasty, the Song Emperor fled south with the kitchen, many of the palace food to the Guangdong people; Opium War, Europe and the United States, a large influx of missionaries and merchants, Guangzhou, ten thousand merchants gathered, for the development of the food industry provides a wide range of markets.

Cantonese cuisine is based on the strengths of Chinese and Western cuisine, and then absorbs the advantages of the local dishes in Guangdong, blending the ancient and modern, through the East and West, forming a different from the rest of the country, unique Guangdong food culture, famous at home and abroad.

(C) The long history of Cantonese cuisine

Cantonese cuisine has a long history.

As early as 2,000 years ago, the Western Han people of the book "Huainanzi", there are " Vietnamese people get boa as the top dishes " record, the Southern Song people also exaggerated description: Cantonese people " do not ask the birds and animals, insects and snakes, nothing to eat ", in the year 122 BC about In the tomb of Zhao Hu, the second king of South Vietnam around 122 BC, there are artifacts such as the stove, fork and the remains of the suckling pig with roasted suckling pig.

(D) Guangdong herbal tea

Guangdong herbal tea, is a kind of tea unique to Guangdong, has a cool cooling, heat and dampness effects, play a health role in thirst.

Guangdong belongs to the south of the mountain, rainy and humid, warm in winter and hot in summer, the pioneers in order to get rid of dampness and heat, they will be some of the heat and detoxification, summer heat and dampness of the herbs formulated into a variety of herbal tea, the production and sale of herbal tea pharmacies, stalls, workshops, but also with the needs of the community, and the continuous development.

Every summer, herbal tea is an essential drink for Cantonese people.

The main ingredients of Guangdong herbal tea are Xia Gu Cao, Dong Mulberry Leaf, Wild Chrysanthemum, Mian Yin Chen, Avalanche Bowl, Gang Mei, Plantago Ovata, Dijie Tou, Shui Weng Flower, Honeysuckle, Perilla, Peppermint, Buchu Leaf, Semen Avena Sativa, and so on.

(V) Guangzhou Cuisine

Guangzhou Cuisine is particularly exquisite cooking, cooking methods have 21 kinds of more, especially in the frying, pan-frying, fire bureau, stewing, deep-frying, boiled, stewed, buckle, etc., pay attention to the inflammation of the weather, especially the "wok" and the current frying to eat, to make the dishes pay attention to the color, aroma, taste, shape.

Taste to clear, fresh, tender, cool-based, and with the different seasons and changes, summer and autumn to strive for light, winter and spring in favor of rich, and there are "five Zi" (fragrant, crispy, crunchy, fat, thick), six flavors (sour, sweet, bitter, spicy, salty, fresh) of the difference.

Guangzhou cuisine set Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavor characteristics, and Beijing, Su, Yang, Hangzhou and other provincial dishes, as well as the strengths of the Western cuisine, fused into one, self-contained Guangzhou cuisine to take a wide range of materials, varieties of flowers, eye-catching chaos.

Flying in the sky, crawling on the ground, swimming in the water, almost all on the table.

Partridge, sparrow, leopard civet, civet, pangolin, sea dog fish and other birds of prey needless to say; cats, dogs, snakes, rats, monkeys, turtles, and even the illiterate people mistakenly believe that the "locusts" of the harvested worms, are also in the list of cooking, and once the chef's hand, suddenly turned into exotic treasures, delicacies, so that Chinese and foreigners are impressed, very surprised.

Another outstanding feature of Guangzhou cuisine is that the amount of fine and fine, ingredients and clever, beautiful and colorful decorations, and good at imitation in the innovation, a variety of varieties, in 1965, "Guangzhou famous dishes and beautiful point of view of the exhibition," the introduction of the 5457 kinds of more.

Guangzhou cuisine has a lot of seasonings, such as oyster sauce, fish sauce, marinated sauce, salsa, black bean sauce, sauce, sweet and sour sauce, sour plum sauce, curry powder, lemon juice and so on, for the unique flavor of the Guangzhou cuisine has played a significant role.

However, compared to other Chinese cuisines, Guangzhou cuisine uses less heavy and spicy seasonings to preserve the original flavor of the food.

Some of the famous dishes of Guangzhou cuisine are: Roasted Suckling Pig, Dragon and Tiger Fighting, Master's Chicken, Braised Shark's Fin, and Chrysanthemum, Dragon, Tiger, Phoenix and Snake Soup.

Dragon and Tiger Tiger, White Scorched Shrimp, Roasted Suckling Pig, Taro Button Pork, Whampoa Scrambled Eggs, Stewed Wo Worms, Dog Meat in Casserole, and Colorful Fried Snake Threads, etc., are all famous Guangzhou dishes with local flavors.

1, Guangzhou snacks

Guangzhou snacks can be roughly divided into oil, congee, noodles, cakes, desserts, rice dumplings and food and other seven categories, these snacks are inexpensive and delicious, all over the city streets and alleys.

Oil snacks, there are oil sticks (fried noodles), oil cake (salty pancakes), smile mouth date, cowrie pastry, crisp twist, etc., salty, sweet, sweet with salty, sweet with crisp, sweet with crisp.

The congee category has a wide range of names, and both oil ware and congee are usually operated at the same time.

The varieties of noodles include noodles, wonton noodles, Shahe noodles, pig intestine noodles, Guilin rice noodles, etc. Wonton noodles and Shahe noodles are the most popular among the public, while pig intestine noodles are mostly served in the morning and are very popular.

Noodles, sand river noodles with a variety of meat can be made into beef brisket noodles, pork hand noodles, fish egg noodles, beef brisket river noodles, shredded meat river disputes, fish slices river noodles, etc., can be boiled in soup, but also can be fried.

Pastries such as puff pastry, cotton cake, turnip cake, taro cake, horseshoe cake, Lunjiao cake, etc., the **** the same point of this type of food is steamed.

Desserts in the snacks accounted for a small share, but has its own characteristics, the more popular with the masses of double-skinned milk, shelled green bean paste, red bean paste, sesame seed lake, almond paste, hemp rong soup pills, icing sugar stewed papaya, iced flower stewed eggs, parasitic egg tea, etc., which is not only nutritious, inexpensive and delicious, and some of them also have a certain medical role, such as sesame seed paste can be to go to the intestinal dryness, stewed papaya can be clear the heart lungs, parasitic egg tea can lower blood pressure. Egg tea can lower blood pressure, and so on.

Zongzi class can be roughly divided into sweet dumplings and salty dumplings of two types, sweet dumplings based on spouted dumplings, which is characterized by the production of relatively simple, yellow with spouted flavor, smooth and tasty, resistant to storage, varieties of bean paste brown, lotus seed paste dumplings, in recent years, Lotus House innovation of lotus seed paste dumplings with egg yolk.

Salted rice dumplings are more complex, varieties of salted meat dumplings, steamed rice dumplings, ham dumplings, Zhaoqing steamed rice dumplings.

Guangzhou's rice dumplings are one of the crowd's favorite snacks, sold in the streets and alleys all year round.

The grocery category is mostly operated by mobile individual stalls, varieties of boiled beef mince, fried snails, pig red soup, beef bone soup, hot and sour dishes, etc., these varieties have their own flavor characteristics, the sales volume is not large, but also the operators of the crowd, some operators in the boiled beef mince with radish, burnt vegetable gall bladder and a variety of sauces, patronage is quite a lot.

2. Drinking tea

is a habit of Guangzhou people.

By drinking tea, Guangzhou people actually mean going to a teahouse to have tea, not only tea, but also dim sum, which is regarded as a way of socializing.

The tea market in Guangzhou is divided into morning tea, afternoon tea and evening tea.

Tea market supply a variety of salty, sweet, dry and wet snacks, such as buffet, according to the gentleman's good, each take what they need, the price is also very affordable, the general public can consume.

The concept of teahouse and teahouse in Guangzhou is not the same.

It is not only the supply of both tea and snacks, and the building scale is magnificent, is not comparable to the teahouse.

Therefore, Guangzhou people gather friends, amateur recreation, are happy to go to the teahouse.

A pot of strong tea, a few pieces of beauty, eat and talk, both fill the stomach, contact the feelings, is really a pleasant thing.

Because of this, Guangzhou people to drink tea, also known as "sigh tea".

"Sigh" is a Guangzhou colloquialism for enjoyment.

This is also an important reason why the teahouse industry in Guangzhou has survived for centuries.

A significant portion of Guangzhou's long-established eateries were teahouses back in the day.

(F) Chaozhou dishes

Chaozhou dishes referred to as Chaozhou dishes, originated in the Chaoshan plain, after more than a thousand years and the formation and development of its unique flavor of its own, clear and not light, fresh and not fishy, tender and not raw, greasy; pay attention to the condiments, focusing on the soup; cooking methods, burning fried stewed and fried all; pay attention to the color, aroma and flavor, colorful and colorful.

Chaozhou cuisine, not only confluence South Guangdong, popular in China, and reputation overseas, the fragrance of the five continents, a wide range of far-reaching impact.

Another feature of the Chaozhou cuisine is like to swing twelve models, the order of dishes and like the head, tail beet, the second half of the table on the salty snacks.

Before the Qin Chaozhou Min, its language and customs close to the southern Fujian and Guangzhou are different, because of the different origins, so the characteristics of the dishes are also different.

Teochew varieties of snacks, long history, production, such as the famous crystal ball, oyster roasting, lamb roasted sweet potatoes, dumplings ball, beef meatballs and so on.

Some of them are crispy and fragrant to win, and some of them are delicious and tasty.

In the production process, one is to choose the best materials.

The second is to pay attention to the flavor.

Third, the cooking is unique.

Autumn to oyster fat, charcoal roasted oysters, oyster brand, fragrant, there is also a fresh way to eat, come up only spinach juice, potato flour wrapped in body, the entrance to the oyster meat, oyster juice before the green thin coat overflow, give you a surprise.

Tried the original flavor, and then dipped in some fish sauce, you can add fresh flavor.

"Vermicelli" staple food, very common in Chaoyang.

The "powder" here refers to a variety of staple food made from sticky rice flour, fried salted cake barley is the most classic, played into the shape of rice cakes and then cut strips, strangely enough, accompanied by salted minced pork and greens to stir-fry, not refreshingly sticky, soft and smooth texture.

Teochew shellfish seafood, many can be eaten raw.

Blood mussels are a very special shellfish, the meat is delicious, open shell see red, hence the name, but because of the growth in the mire, purchasing back is gray, must be cleaned, water maintenance, before "see the guest", the work is as time-consuming.

Shantou Beef Tendon Balls, Shantou is famous for its coolness, but to see whether it is authentic or not, you must have bitten it to know - authentic beef tendon balls are always hidden in the rich natural butter, meat flavor.

The master said that there is a certain amount of butter around the beef tendon, the more beef tendon used, the more butter.

Before the pot, deflated smaller than ordinary balls, once in the hot pot, quickly turned into a ping pong ball! The kids thought it was magic.

(7) Hakka food

Hakka food can be divided into two categories: one for Hakka dishes, the other for Hakka snacks.

Hakka cuisine is on the list of the Department of Dongjiang Hakka cuisine, which is known as the three major cuisines of Guangdong with Chaozhou cuisine and Cantonese cuisine.

Compared with Chaozhou and Cantonese cuisines, Hakka cuisine favors "fat, salty and cooked", which is related to the living standard and habits of Hakka people in the past.

First of all, because they cultivate the mountains and live in the mountains, labor intensity and less meat, fatty food can effectively feed the hungry; Secondly, the Hakka people due to long-term food shortage, even if the more affluent households to eat at least one meal a day porridge, most of the people for years and years, all the time thin rice, and more water and rice, boiled porridge, "blowing off the layer of waves, drink to a lane! "Vegetable salty both suitable for sending porridge, and increase the body salt; again, mountainous areas of grass and trees, developed the Hakka people do not cherish the habit of firewood, and they feel that the more the food cooked to the fire the more fragrant.

True, society is constantly changing, Hakka cuisine is also constantly innovating; and changes in Hakka cuisine and, in turn, the civilization of the society Kun, the traditional Dongjiang dishes in the modern Heyuan Hakka pot head, gradually formed its own local characteristics, "the original flavor, delicious and heart" reputation.

Its original flavor mainly stems from three aspects: First, the selection of materials to seek wild domesticated rough food, that is, no pollution of the "green food".

It is worth mentioning that the quality of these foods, good taste and the ecological environment of Heyuan is good, especially the water has a lot to do with good; two is the cooking method of boiling, boiling, steaming and stewing and so on most of the time, without destroying the nutrition of the food and fiber; three is rarely added or even do not add the overly heavy and dense spices, generally seasoned with raw onions and cooked garlic.

The so-called "savory" refers to the light taste, affordable price, and the role of reconciliation.

The harmonizing effect is similar to the modern term "diet therapy".

Many Hakka dishes have the effect of nourishing the yin and fire, clearing the liver and eyes, strengthening the waist and kidneys, and nourishing the skin and vitality.

The more distinctive ones are:

1, Dongjiang salt-baked chicken

Dongjiang salt-baked chicken is a major traditional feature of Dongjiang cuisine, which is characterized by: crispy skin, slippery meat, fragrant bones, strong flavor.

2, Dongjiang stuffed tofu

Dongjiang stuffed tofu from the Central Plains when the custom of wrapping dumplings, due to migration to the Lingnan wheat can be wrapped in dumplings, New Year's festivals, the Dongjiang people came up with stuffed tofu to eat.

3, plum dishes buckle meat

Plum dishes is a traditional specialty of Huizhou, golden color, aroma, sweet and refreshing, not cold, not dry, not wet, not hot, is rumored to be the "right" dish, and has long been famous.

This dish is characterized by: meat rotten flavor, eat salty slightly sweet, fat and not greasy.

4. Whole Duck of Babao Wo

Whole Duck of Babao Wo and Salt-baked Chicken can be called the "two greats" in Dongjiang cuisine.

This dish is made of glutinous rice, mushrooms, lotus seeds, shrimp, squid, meat, salted egg and other raw materials for filling, filling the duck cavity, after blanching, boiling, steaming procedures skillfully made, the above soup, rich and fragrant, soft and smooth and delicious, especially welcomed by Japanese guests.

(H) dietary practices

It is a very distinctive branch of the Guangdong culture, dietary reforms and innovations can never leave the scope of culture, through the description and analysis of the Guangdong diet, we can see through to the cultural heritage contained in the Guangdong way of life.

Dietary practices are an important cultural phenomenon. Food does not only contain organic matter that can be utilized by human beings to sustain life, but for every kind of food and its way of consumption, there is also a need for culture to add an agreeable label to its reliability.

Similarly, the food choices of the Cantonese are the result of a long history of cultural influence.

The reform and innovation of food can be very varied, but it must be based on culture in order to be accepted and enjoyed by the people.

The above is our introduction to the content related to the food culture of Guangdong, welcome to criticize and correct.

If you have any experience about Guangdong food, you are welcome to share with us :)