What are the characteristics of Cantonese cuisine?

Cantonese cuisine features: 1. Cantonese cuisine is fine and fine, with large dosage, skillful materials, beautiful and gorgeous decoration, and is good at innovation in imitation, with a wide variety. 2. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh in the clear and beautiful 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.

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 Guangfu cuisine (that is, guangzhou fu cuisine), while Cantonese cuisine in a broad sense includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Guangfu cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places. It has the characteristics of freshness, freshness, tenderness and smoothness, and has excellent "five flavors" and "six flavors". Guangfu cuisine is the representative of Cantonese cuisine. Since ancient times, it has been known as "Eating in Guangzhou and Cooking in Fengcheng (Shunde)" and "Eating in Guangzhou and Taste in Xiguan". Shunde was even awarded the title of "Food Capital" by UNESCO.

Chaozhou cuisine originated in Chaoshan area of Guangdong Province. Chaozhou cuisine is the backbone and representative of Cantonese cuisine, and there is also a saying that "food is in Guangzhou and taste is in Chaozhou". In 2004, he won the gold medal in the 5th National Cooking Technology Competition. 20 10 represented Cantonese cuisine in the Shanghai World Expo and 20 12 represented China cuisine in the Yeosu World Expo.