Do you know the characteristics of Cantonese cuisine?

Cantonese cuisine is one of the eight great dishes in China, which has a very long cultural history. And with its unique food and charm, it is deeply loved at home and abroad. Do you know what the characteristics of Cantonese cuisine are?

Learn about Cantonese culture with me!

Cantonese cuisine consists of Cantonese cuisine, Chaozhou cuisine, Dongjiang cuisine and Hainan flavor. Guangzhou cuisine, including the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other place names, is the most extensive in the mainland, with extensive materials, fine ingredients, superb skills, good at change and diverse varieties. The main feature of Cantonese cuisine is that it is famous for frying, stewing, frying and roasting. It pays attention to freshness, tenderness, freshness and smoothness, and its taste is mainly raw, crisp, fresh and light. There have been five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). Its main famous dishes include crispy roast suckling pig, Long Hudou, Taiye chicken, Dongjiang Salt Bureau chicken, Chaozhou roast eagle goose and monkey brain soup.

Cantonese cuisine and other local cuisines are all part of Chinese food, and both originated from the traditional culture of China. However, compared with the Central Plains cuisine or other cuisines, the precipitation of its traditional food culture is not as deep as that in the Central Plains and other regions. Influenced and nourished by overseas culture for a long time, Cantonese cuisine attaches importance to inheritance, but its tradition is not solid. It is flexible, fresh and young, and it is the most innovative role in China's diet system. It absorbs many advantages of western pastry and exotic food, and attaches importance to active reference and absorption. Digest the advanced aspects of foreign food culture, and then integrate into the national food culture.

Cantonese cuisine has a wide range of materials, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to express the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not mixed. Seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh. Pay attention to color, fragrance, taste and shape, and take taste as the main body.

Cantonese cuisine is dazzling with a variety of materials. Almost everything that flies in the sky, crawls on the ground and swims in the water can be eaten. Needless to say, partridges, sparrows, leopards, civets, pangolins, seal fish and other wild animals and birds; Cats, dogs, snakes, rats, monkeys, turtles, and even grass insects that are mistaken for "leeches" by ignorant people are also among the cooking. Once cooked by chefs, they suddenly become exotic and delicious, making consumers clap their hands and exclaim "exotic".

Another outstanding feature of Cantonese cuisine is fine and fine dosage, exquisite materials, exquisite decoration, good imitation and innovation, and various varieties. 1965 "Guangzhou Famous Cuisine Exhibition" introduced 5457 kinds.

The third feature of Cantonese cuisine is that it pays attention to quality and taste, and the taste is relatively light, seeking freshness in the clear and seeking beauty in the light. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape. Food tastes clear, fresh, tender, cool, smooth and fragrant; Seasonings are sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors.