Is there any difference between Cantonese food and Hong Kong food?

The differences between Cantonese cuisine and Hong Kong cuisine are as follows:

1. Different reference objects:

Cantonese cuisine refers to one of the eight major cuisines in China, which consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, in addition to Hainan flavor. Hong Kong cuisine is the general name of all kinds of dishes in Hong Kong, and the word region refers to it.

2. The dishes included are different:

Cantonese cuisine is famous for frying, stewing, frying and roasting, and pays attention to freshness, tenderness, freshness and smoothness. Its taste is mainly raw, crisp, fresh and light. Its famous dishes include crispy roast suckling pig, Long Hudou, grandfather chicken, Dongjiang salted chicken, Chaozhou roast eagle goose and monkey brain soup.

Hong Kong cuisine includes all kinds of restaurants in Hong Kong, including restaurants, teahouses, restaurants, tea rooms, fast food restaurants, cafeterias, ice rooms, porridge and noodle shops, food stalls, sweet crystal shops and herbal tea shops. Although Cantonese cuisine is the main food, many western elements have been added.

Extended data:

Characteristics of Cantonese cuisine

1, quality and taste

Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition".

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. 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.

2. Materials used

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. Animal dishes: crispy roast suckling pig, old man chicken, beef brisket in clear soup, etc. 100. Seafood Seafood has always been the basic raw material for Cantonese cuisine to survive.

3. Cooking methods

There are as many as 2/kloc-0 kinds of cooking methods, especially steaming, frying, frying, roasting, stewing, frying, stewing and buckling. They pay attention to the temperature, especially "frying" and frying and eating now. The dishes they cook pay attention to color, fragrance, taste and shape. The taste is mainly clear, fresh, tender and refreshing, which changes with the seasons. Try to be light in summer and autumn, with emphasis on winter and spring.