What are the characteristics of Cantonese cuisine

Cantonese cuisine is characterized by freshness, tenderness, crispness, smoothness, lightness and crunchiness; it is light in summer and autumn, and slightly thicker in winter; and it is seasoned with five nourishing flavors (fragrant, fluffy, foul-smelling, fatty and thick) and six flavors (sour, sweet, bitter, salty, spicy and fresh).

1, Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Canton cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), and each of the three flavors has its own characteristics.

2. The cuisine specializes in frying, deep-frying, braising, stewing and stir-frying.

3, knife work skillful to raw seafood live killing and slaughtering as a specialty. Technique focuses on simple and natural, not like other dishes knife work is delicate.

4, plating, container requirements to improve, reflecting the grade.

Cantonese cuisine originated in South Vietnam during the Qin and Han Dynasties. The culinary culture of Guangdong region has taken shape in the Neolithic era. Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Hakka cuisine. The flavor is characterized by its rawness, lightness and freshness. The ingredients used are peculiar and extensive, and the techniques are broadly based on the strengths of the West and the Center, changing with the times and being innovative. Dim sum exquisite, expensive dishes, rich in the color of the commodity economy and tropical flavor. Representatives of the famous dishes are: three snakes, dragon and tiger phoenix General Assembly, Golden Dragon Crispy Suckling Pig, braised shark's fin, salt-baked chicken, roasted goose, sweet and sour meat, the protection of the country's cuisine, South China Sea prawns, braised civet and so on.