Twenty practices of cantonese cuisine

Cantonese cuisine, namely Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to guangzhou fu cuisine, while Cantonese cuisine in a broad sense includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine) [2]. Cantonese cuisine originated from the Central Plains and inherited the Central Plains food style advocated by Confucius [1], so Cantonese cuisine is more complicated and meticulous, such as the clay pot rice in Guangfu cuisine and the roast suckling pig originated from the "eight treasures" food of the Zhou Dynasty; Roasted goose originated from roast duck, a famous dish in Song Dynasty. After dim sum spread from the Central Plains to Guangdong, it evolved into Guangdong dim sum such as shrimp dumplings and dry steamed dumplings. [3-6]

Guangfu cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places, and has the characteristics of freshness, freshness, tenderness and smoothness, with excellent "five flavors" and "six flavors". Guangfu cuisine is a representative of Cantonese cuisine. Since ancient times, it has been known as "Eat in Guangzhou, cook in Fengcheng (Shunde)" and "Eat in Guangzhou, taste in Xiguan" [1-2]. Shunde has been awarded the title of "Food Capital" in the world by UNESCO. [43]

Chaozhou cuisine originated in Chaoshan, Guangdong. Chaozhou cuisine is the backbone and representative of Cantonese cuisine. [7-8] There is also a saying that "food is in Guangzhou and taste is in Chaozhou". [9] Won the gold medal in the 5th National Cooking Technology Competition in 2004, [10]20 10 represented Cantonese cuisine in the Shanghai World Expo, and 20 12 represented China cuisine in the Yeosu World Expo. Chaozhou 20 14 was selected by China Radio International as the "Best China Food City Recommended by Global Netizens". [ 1 1- 12]

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including Meijiang, Dongjiang and Beijiang river basins. [13] Hakka cuisine can be subdivided into "mountain system", "water system" and "individual cuisine". Hakka cuisine in the mountain system is distributed in Meizhou and other places, while the water system refers to Dongjiang cuisine. [14] Meizhou is the hometown of Hakka cuisine [15], and Hakka cuisine is represented by Dongjiang cuisine. Most dishes are meat, and few are aquatic. The main ingredients are outstanding, paying attention to fragrance, weight and saltiness. Casserole dishes are good at and have strong local flavor.