Dietary characteristics of each region in relation to geography and climate

Guangzhou has been a major town in the south of China since ancient times, and after the unification of Lingnan by Emperor Qin Shihuang, the cultures and living customs of Han and Yue soon merged, and Guangzhou became the center of Lingnan culture. Ancient Guangzhou is surrounded by rivers and streams, abundant rainfall, pleasant climate, hills in the west, east and north, abundant forests and grasses, abundant Lingnan fruits, birds and animals; the south side of the sea, the shoals are vast, producing a lot of salty and fresh aquatic products and amphibians, which makes the ancient Guangzhou one of the richest areas of China's dietary resources. The formation of Cantonese cuisine has a long history, a large number of immigrants from the Central Plains to Lingnan, so that the food culture of Guangzhou has been y influenced by the Central Plains, as early as in the Han and Wei Dynasties, Guangzhou's snake dishes, roasted geese and fish soup has already had an impact; the end of the Song Dynasty, the Song Emperor fled to the south with the kitchen, many palace food to the people of Guangzhou; after the Opium War, the European and American countries, the massive influx of missionaries and businessmen, Guangzhou, ten thousand merchants, providing a wide range of markets for the development of the catering industry. Cantonese cuisine has absorbed the strengths of Chinese cuisine and Western cuisine, and then absorbed the advantages of local dishes in Guangdong, just as the culture of Guangzhou, blending the ancient and modern, through the East and West, forming a unique Guangzhou food culture different from other regions of the country, and has won the reputation of "food in Guangzhou", which is famous both at home and abroad, and countless tourists come here to taste the delicious food and feel the unique Lingnan cuisine. The city's food culture is unique to Guangzhou and has earned the name "Food in Guangzhou", which is famous both at home and abroad.

The most obvious feeling in Guangzhou is that there are many restaurants, so as long as you want to eat, you can eat anytime, anywhere, all kinds of food. The tea market is one of the most attractive features of Guangzhou's food. In the past, there was only "morning tea" in Guangzhou, but now it has developed into three tea markets: morning, afternoon and evening. Almost all of the restaurants have opened tea market, guests are seated, the waiter immediately came to greet: "open a few? Drink what tea?" Tea market supply a variety of salty and sweet wet and dry snacks, such as buffet, by the good, each take what they need, the price is also very affordable, the general public can consume. Guangzhou tea market has become an important social occasion for friends to meet and exchange ideas, and become an important way for family reunions, *** enjoy the family, is an effective buffer for the modern tense, fast-paced life and work, and is an important way for some people, especially the elderly, to spend their leisure time, a morning newspaper, a cup of two pieces, sit for a few hours, while eating, watching and chatting about family, national, and world affairs, and all matters of concern.

Cantonese cuisine is a very wide range of materials, snakes as dragons, chickens as phoenixes, cats as tigers, rats as Jia Deer, flying in the sky, crawling on the ground, swimming in the water, almost all of them in the cooking list. Cantonese cuisine is fresh, tender and smooth, light in summer and autumn, rich in winter and spring, using unique flavors of the seasonings, using pot, grill, bubble, stir-fry, simmering and fire bureau and other techniques, cooking a unique local flavor of the delicacies. The "raw seafood" of Cantonese cuisine is unique, and many restaurants and hotels have not decorated the halls, but first design the seafood pool at the entrance, displaying dozens of kinds of raw seafood, in order to attract customers. Cantonese cuisine in the pot hot, drink herbal tea is the people of Guangzhou to adapt to the geographical and climatic environment, adapt to the local conditions of the initiative, "today what hot pot?" It is an essential topic for housewives to meet and chat, and there is a lot to learn about old-flame hot pots. The Cantonese cuisine is very varied, and every once in a while, the restaurants will create new dishes with new raw materials and different combinations to enhance their competitiveness, and often set off new dietary trends in the market, which is where the strong vitality of "Food in Guangzhou" lies.

Analyzing the natural landscape and human environment of "Food in Guangzhou", it has rich cultural connotations. First, openness. Guangzhou is located on the coast, convenient transportation, since ancient times is the Chinese and foreign economic and cultural exchanges of the port. Open environment, given the Guangzhou people open way of thinking, reflected in the diet is a "nothing to eat" open mind, Guangzhou streets are dotted with hotels and restaurants around the North and South flavors, almost all the major national cuisine, flavors from around the world can be found. Second, compatibility. Open culture, but also must be compatible. Lingnan culture has an eclectic, accommodating characteristics of the Guangzhou diet has also been fully embodied. Third, pioneering. Guangzhou people dare to eat anything, and are good at discovering traditional local flavors and food methods, constantly transplanting and transforming, and introducing new ideas. There is an old motto circulating among Cantonese chefs: "There is tradition, not authentic." It reflects the courage of Guangzhou people to be the first in the world and the spirit of pioneering and innovation. In addition, Guangzhou people don't waste their food and "pack" it back if they can't finish it, which reflects the Cantonese people's love of food and thrift and frugality. Guangzhou food to eat and cook to the realm of art, become an important part of Lingnan culture, and greatly enriched the connotation and characteristics of the Lingnan culture, China and the Asia-Pacific region have a far-reaching impact on the food culture.

With the development of economy, social progress, and the continuous expansion of opening to the outside world, Guangzhou food culture is also constantly developing and changing. On the one hand, Guangzhou food culture is subject to the impact of foreign cultures, such as McDonald's, KFC and other representatives of the Western fast-food culture, occupies a lot of young people and children's market, so that a lot of people's living customs, cultural concepts have also undergone new changes. On the other hand, the continuous improvement of people's living standards has laid an economic foundation for the development of food culture in Guangzhou, and "Food in Guangzhou" is also facing a good opportunity for development, presenting the following development trends: First, the combination of food and tourism. The setting up of restaurants and tourist attractions is compatible with the development of the restaurant, the protection and construction of old brands are emphasized, and the overall planning of tourism products is promoted; the tourism department organizes the "Guangzhou International Cuisine Festival" every year, which attracts visitors from all over the world and widely promotes Guangzhou's culinary culture, thus combining food and tourism effectively. Secondly, the convenience of dining. In view of the fast pace of modern work and life, all kinds of ready-to-eat food, semi-finished products and fast food are developing rapidly and are widely welcomed. Thirdly, food nutrition is scientific. Guangzhou people from "eat enough" to "eat well", and has been gradually pay attention to the nutritional structure of the scientific collocation, pay attention to dietary supplements, therapeutic food, medicinal diets, the study of nutrition and research in the ascendant. Fourth, the naturalization of raw materials. Guangzhou people pay more and more attention to environmental protection and sustainable development, assured food, assured meat has become a common concern of the public, green food, pollution-free food market demand is expanding. Fifth, the food interest. Guangzhou's restaurants and hotels pay more and more attention to the decoration, elegant style, comfortable environment, hall furnishings, dish naming, waiter's clothing, etc., all reveal the taste of food culture. Coupled with melodious and pleasant music, or set up dance and music, fashion shows, or set up karaoke, so that diners in the beauty of the artistic atmosphere, self-indulgence in the dining and drinking. This combination of food and culture and art, so that Guangzhou food interest continues to improve, diners will enjoy more and more rich food culture.

The colorful food culture is an important window reflecting the economic and social development of Guangzhou. It is believed that with the construction and development of the modernized central city of Guangzhou, the potential of "Food in Guangzhou" is unlimited, and the future prospects will be even more brilliant.

Filling up on Cantonese cuisine is indeed one of the most tantalizing pleasures. Among the major Chinese cuisines, Cantonese cuisine stands out. Its cooking technology is exquisite, the dishes of the beauty of a variety of points, the taste of fresh, color, aroma, taste, shape of the overall design of the perfect, as well as the dietary environment, the atmosphere of the elegant and meticulous service, etc., can be said to be second to none. Cantonese cuisine mainly consists of three flavors: Guangzhou, Chaozhou and Dongjiang, with Guangzhou flavor as the representative, which has a unique southern flavor. In today's China, from the capital to the border, from the coast to the customs, a "Cantonese cuisine wind" is popular throughout the country, and even the impact of other cuisines originally occupied by the market.

Cantonese cuisine originated in Lingnan. Since ancient times, Guangzhou has been an important port for China's trade with overseas countries, which has led to social and economic prosperity, and also promoted the development of food culture. A variety of Chinese and foreign food methods were gradually absorbed, so that Guangdong's cooking techniques were constantly enriched and improved, and its unique style became more and more distinctive. Guangdong's many overseas Chinese living abroad, and in Europe, America, Southeast Asia to learn the cooking skills back home, Cantonese cuisine to take advantage of the rapid development of the situation, and finally formed a set of northern and southern flavors in a furnace, the integration of Chinese and Western cooking in one unique style, and in the major cuisines to stand out, famous at home and abroad.

Guangzhou cuisine is the main body and representative of Cantonese cuisine, which includes the dietary flavors of the Pearl River Delta and its surrounding areas. The wide range and variety of ingredients is one of the main features of Guangzhou Cuisine. Flying in the sky, crawling under the ground, swimming in the water, almost all can be on the table, once the chef's hands, are turned into delicacies, each make diners appreciate, sighing for "exotic wonders".

Guangzhou cuisine is particularly exquisite cooking, cooking method has 21 kinds of more, especially to stir-fry, frying, fire bureau, stewing, deep-frying, boiling, stewing, buckling, etc., pay attention to the fire, especially "wok gas" and now frying to eat, to make the dishes pay attention to the color, aroma, taste, shape. Taste to clear, fresh, tender, crisp mainly, and with the different seasons and changes, summer and autumn to strive for light, winter and spring in favor of rich, and there are "five nourishment" (fragrant, crispy, crispy, fat, thick), six flavors (sour, sweet, bitter, spicy, salty, fresh) of the difference. Guangzhou cuisine has many seasonings, such as oyster sauce, fish sauce, marinated sauce, sacha sauce, black bean sauce, western-style sauce, sweet and sour sauce, sour plum sauce, curry powder, lemon juice, etc., which play a significant role in the unique flavor of Guangzhou cuisine. However, compared to other Chinese cuisines, Guangzhou cuisine uses less heavy and spicy seasonings to maintain the original flavor of the food.

Famous dishes of Guangzhou Cuisine include roasted suckling pig, dragon and tiger fighting, master's chicken, braised shark's fin, and chrysanthemum, dragon, tiger and phoenix snake soup.

Teochew cuisine is the flavorful dishes of the Chaozhou and Shantou regions. The eating habits of the Chaoshan region are similar to those of southern Fujian, and at the same time, influenced by the Guangzhou region, gradually combining the strengths of the two families, the flavor of its own style. Chaozhou cuisine is famous for cooking seafood, especially soup dishes are the most distinctive, with delicate processing, pure flavor and focus on maintaining the freshness of raw materials. Cooking techniques are good at stewing, stewing, burning, fire bureau, frying, steaming, stir-frying, bubbling and other methods. The flavor is still fresh, lush and not greasy. Love to use fish sauce, salsa and other condiments. Flavors of famous dishes are Teochew roast goose, Teochew soy sauce chicken, Guoguo Vegetable Soup, cooking mandarin ducks cream crabs and so on. Sweets such as mashed taro and five-fruit soup are the most distinctive.

Dongjiang cuisine, also known as Hakka cuisine, refers to the hometown dishes of the "Hakka people" along the Dongjiang River Basin. Dongjiang cuisine is characterized by prominent main ingredients, rich flavor, and rustic shape. The dishes are mostly made of meat, less vegetables and aquatic products, heavy oil, salty flavor, with casserole dishes. Famous flavor dishes are salt fire bureau chicken, stuffed tofu, plum and vegetable buckle meat, eight treasure nest duck, and so on.

Cantonese dim sum is also unique. I'm afraid that the number of Cantonese delicacies is the highest in the country. Guangzhou Panxi Restaurant alone, known as the "Dim Sum Champion", can make more than 1,000 kinds of exquisite dim sum. Cantonese dim sum is characterized by a wide range of materials, fine production, a variety of styles, both sweet and salty, fresh taste. Various types of dim sum are concerned about the harmony of color, different shapes, contrasting with each other, people never get tired of eating. Rich in local characteristics of the dim sum snacks are: shrimp dumplings, dry steaming siu mai, powder fruit, Pantang horseshoe cake, honeycomb taro horn, chicken cakes, glutinous rice chicken, hometown of salty water horns and a variety of fillings, such as intestinal vermicelli.

Guangdong's four seasons of fruit year-round, the unique flavor of the lychee, mango, bananas, peaches, longan, pineapple ...... and so on in turn on the market, Su Dongpo that "eat lychee three hundred, do not quit long as Lingnan people" how can not call the world's people ** ***! * song! Guangdong people "food first" style of life, so that the scale of Guangdong's catering industry is ranked first in the country, attracting the country's various lines of food and foreign catering industry's large-scale entry, from the most luxurious high-class restaurants to the low-cost commoner stalls, as well as restaurants such as forests, can accommodate thousands of people to eat and drink in the food street, always diners such as clouds, showing the "gourmet capital". "

Guangzhou is the capital of food, forming the situation of "all the world's food in Guangdong".

Guangzhou has been the southern town of China since ancient times, after the Qin Shi Huang unified Lingnan, the Han-Yue culture and living customs quickly integrated, Guangzhou became the center of Lingnan culture. Ancient Guangzhou is surrounded by rivers and streams, abundant rainfall, pleasant climate, hills in the west, east and north, abundant forests and grasses, abundant Lingnan fruits, birds and animals; the south side of the sea, the shoals are vast, producing a lot of salty and fresh aquatic products and amphibians, which makes the ancient Guangzhou one of the richest areas of China's dietary resources. The formation of Cantonese cuisine has a long history, a large number of immigrants from the Central Plains to Lingnan, so that the food culture of Guangzhou has been y influenced by the Central Plains, as early as in the Han and Wei Dynasties, Guangzhou's snake dishes, roasted geese and fish soup has already had an impact; the end of the Song Dynasty, the Song Emperor fled to the south with the kitchen, many palace food to the people of Guangzhou; after the Opium War, the European and American countries, the massive influx of missionaries and businessmen, Guangzhou, ten thousand merchants, providing a wide range of markets for the development of the catering industry. Cantonese cuisine has absorbed the strengths of Chinese cuisine and Western cuisine, and then absorbed the advantages of local dishes in Guangdong, just as the culture of Guangzhou, blending the ancient and modern, through the East and West, forming a unique Guangzhou food culture different from other regions of the country, and won the nickname "food in Guangzhou", famous at home and abroad, tourists come to taste the delicious food, and feel the unique Lingnan cuisine. The city's food culture is unique to Guangzhou and has earned the name "Food in Guangzhou", which is famous both at home and abroad.

Guangdong people always like to lead you to the place to eat and drink tea. And here, the places to eat and drink tea are always overcrowded. They let you drink tea, drink soup, eat raw seafood, eat all kinds of shells, eat birds, eat snakes, eat dragon lice, eat voles, eat grass worms, and eat all kinds of things you think are strange. They are always discussing where to eat and drink tea at the next stop, even though the meal is not yet finished, and you have already braced yourself so much that only your two eyeballs can still occasionally strain to turn a little.

Their main meal always had to be rice. The last course always has to be a steamed fish. They signal the end of a meal by asking the waiter for a handful of toothpicks. Sometimes they finish the bill and without realizing it they walk down the street with a toothpick in their mouths.

If you stay longer in Guangzhou, you'll also find that Cantonese people are totally focused on your health. They condition your body by enthusiastically advising you to eat an assortment of various soups and dishes and stews. They feel that there is endless dampness and heat in your body, and they tell you that this Sheng stew you're eating right now is warming or tonic, and, well, this dish is cold, that one is on fire, and so on and so forth.

If there is less of that table between you, less of the tea house eateries that kind of booming people and rows of scenes, then the Cantonese people to you that kind of passion and love, really do not know how to express it well.

The Cantonese have not changed too much when it comes to food. The Records of the Grand Historian recorded that "the land of Chu and Yue, sparsely populated", Cantonese people are "rice rice soup fish", eat rice, drink fish soup. Subtropical climate, coupled with the Shanghai Lake Harbor is densely populated, a variety of fruits and insects in the water clams and shellfish, simply at your fingertips, simply "no hunger". So, eat is not worried, there are rare guests to visit, at most is to burn rice pick fruit, fish fishing shrimp touch shells a busy.

Cantonese cuisine is one of the eight famous dishes in China, it is unique dishes and flavor, unique, and enjoy a good reputation at home and abroad.

Guangdong is located in the southern coast of China, the territory of high mountains and plains, rivers and lakes crisscross, mild climate, abundant rainfall, so the animal and plant food source is extremely rich. At the same time, Guangzhou is a long-established trading port city, absorbing a variety of foreign culinary raw materials and cooking techniques, so that the Cantonese cuisine is becoming more and more perfect. In addition to the overseas Chinese living in Europe, America, Southeast Asia, the cooking technology back home, enriching the content of the Guangdong menu, so that Cantonese cuisine in the cooking techniques left a distinctive trace of Western cooking.

Cantonese cuisine is based on three kinds of local dishes from Guangzhou, Chaozhou and Dongjiang, and it has a long history. As early as 2,000 years ago, in the book "Huainanzi" written by the Western Han Dynasty, there was a record that "the Yue people got boa as a delicacy", and the Southern Song Dynasty people also exaggerated the description: Cantonese people "don't care about the birds, animals, insects, snakes, and everything is eaten", and in the tomb of Zhao Hu, the second king of the Southern Yue Dynasty in around 122 BC, there was a roasted suckling pig used in a dish that was cooked in the tomb of Zhao Hu, the second king of Southern Yue. In 1956, the first large-scale "Guangzhou Famous Dishes and Desserts Exhibition" was held, in which 5457 kinds of dishes and 825 kinds of dim sum were exhibited and introduced, showing the essence of Guangdong's dietary culture: Guangzhou dishes have many ingredients, are good at changing, pay attention to freshness, tenderness, crispness and smoothness, and generally strive to be light in summer and autumn, and light in winter. It is generally light in summer and autumn, and thick and mellow in winter and spring, and is especially good at stir-frying, which requires mastery of the fire and just the right temperature of oil; Teochew cuisine is famous for cooking seafood, and is most characteristic of soup dishes, with exquisite knife work and pure taste, paying attention to maintaining the original freshness of the main ingredients; Dongjiang cuisine is prominent in its main ingredients, and is simple and generous with a distinctive rustic flavor. The above three kinds of dishes complement each other, forming the unique characteristics of Cantonese cuisine: First, the use of a wide range of strange materials, fine selection of materials, with the changing of the four seasons, the four seasons of seasonal dishes focus on the color, aroma, freshness, freshness; Second, the cooking techniques are sophisticated, knife operation is fine, commonly used boiled, boiled, steamed, stewed, buckled, stir-fry, soak, grill, deep-fried, frying, dipping, rolled, braised, burnt, brined, and so on, and at the same time, the flavoring of the condiments are numerous, there are fragrant, loose, crunchy, fat, thick five nourishment and sour, sweet, bitter, spicy, salty, fresh six flavors, with a strong southern flavor.

"Food in Guangzhou" can not be separated from the Guangdong tea, it is actually a meal in disguise, restaurants, hotels, teahouses are set up in the morning, afternoon and evening tea, tea and talk about business, listen to the news, will be friends together. Guangdong tea cannot be separated from tea, dim sum, congee, flour, noodles, and some small dishes. It is worth mentioning that Chaoshan Kung Fu Tea, it spare special miniature teapot, white porcelain cups and oolong tea, pouring tea with "Guan Gong patrol city" and "Han Xin pointing out the troops" two steps, the brewing of the tea is strong with a bitter, lingering aftertaste. Guangdong dim sum is one of the three major specialties of Chinese pastry, with a long history, many varieties, colorful, beautifully shaped and novel flavors, distinctive.

Cantonese congee is characterized by congee rice boil bloom and pay attention to seasoning, slippery chicken congee, fish porridge, congee and the first congee and boat congee. Cantonese vermicelli is made of sandy river vermicelli, which is soft and tough. Cantonese noodles are best known as "Yifu Noodles".

All in all, Cantonese cuisine is a combination of "Kyoto style", "Gusu style" and "Yangzhou style", which is a combination of Chinese and Western styles, and is famous both at home and abroad.

Cantonese cuisine is especially famous for its wide selection of ingredients. In Cantonese cuisine, birds and animals, sea food, wild vegetables and flowers, nothing can not be into the dishes, snakes, rats, birds, insects, dogs, cats, etc., in other cuisines in the jaw-dropping selection of materials, but was worshiped as a treasures of the table. Such as snake is the people of other provinces do not dare to enter the mouth, such as the ancient times, there is a "cup bow snake shadow" idiom, even mistakenly thought the shadow of the snake reflected in the wine glass to be scared sick, not to mention eating. In Cantonese cuisine, snake is the best choice of material, Cantonese people eat snake, can be said to have a long history, but in Cantonese cuisine is the best choice of material, "South Vietnam," there is a snake eating song: "boa boa snake, both Hong and long, Bing Heng Jia Banquet, is the bean is the goblet." Nowadays, there are nearly 50 kinds of snake dishes in Guangdong, and there are many restaurants that use snake as the basic dish. Many foreigners and outsiders who come to Guangdong will taste snake dishes as a quick treat.

In fact, the Cantonese character of not eating anything is the reflection of their open-mindedness in food. As the saying goes, "one side of the water and soil nurtures one side of the people, and different geographical environments create different regional personalities. Guangdong is the place where Chinese and foreign cultural exchanges must pass through, forming an open-minded structure of the Guangdong people, and at the same time, due to the location of the frontier, successive dynasties on its control than the mainland weak, less influenced by the orthodox feudalism, the traditional culture of the Central Plains of the influence on it is constantly fading, so as to have a greater degree of freedom and accommodating power.

Broadly speaking practical

Cantonese cuisine was formed in the Qin and Han Dynasties, it is based on the local food culture, absorbing the essence of the domestic Beijing, Lu, Su, Sichuan and other cuisines and Western cooking techniques, such as Cantonese cuisine in the bubble, steak, Sichuan is the north of the explosion, steak, blanch in the transplantation of the pan-frying, deep-frying and other methods are borrowed from the Western food, and gradually formed the unique flavor of the southern country.

Any similar culture, can be explored from the history of contact with the relationship between the same things in the two places in the comparison, the more qualitatively similar, the more significant the mutual dissemination. The openness of the Guangdong culture is bound to have compatibility, thus making the food culture inclusive and unknowingly promoting the development of food customs.

Guangdong dietary practices in the broader collection of the best at the same time, can gradually abandon some of the bad habits of foreign food, the formation of not luxury, practical style. Guangdong people's diet, pay attention to less but fine, even if the feast guests, but also never wasteful, to eat, eat well as the principle, which with some places in the north of the big food and drink formed a sharp contrast. The northern people's extravagance is precisely due to the etiquette of the formalities, which certainly has its bold and lovely side, but it should be more to see that the dietary red tape can not be accepted for the behavior of the modern society. Of course, this does not mean that the Guangdong people do not attach importance to etiquette, on the contrary, the Guangdong people invite guests to pay great attention to politeness, so that the guests come to enjoy themselves, and the kind of detachment from the actual pomp and circumstance, is pragmatic Guangdong people do not want to do.

Cantonese people now eating style on the pragmatic spirit, is the inevitable result of the development of modern society. Guangdong people do not want fame, pay attention to the actual, Confucian culture focuses on the form of reticence and other spirit of Guangdong's influence is not deep, on the contrary, they are subject to the West's realistic attitude of inculcation. This influence has shaped the Guangdong people's ability to learn from the best of the best, yet maintain a pragmatic attitude towards food and drink.

The pursuit of enjoyment

The production of a delicious dish depends on the methodical collaboration between various links, and Cantonese cuisine has very strict requirements for ingredients, knifework, fire, cooking time, starting pots and pans, wrapping tails, utensils, and the way of serving food, among other things. Such as fish to pay attention to the killing that is cooking, so as to maintain the freshness of the fish; and then the production of its platter, must pay attention to the choice of ingredients, in order to achieve the effect of beautiful shape, rich flavor, a good platter, not only a plate of delicacies, but also a piece of art, so that the people pleasing to the eye, the appetite.

In Cantonese cuisine, the most seen in the master's production efforts than chicken dishes, where hundreds of kinds of more, allowing guests to taste dozens of chicken dishes and never repeat the feeling that almost every famous restaurant has its own creation of the signature chicken, such as Guangzhou Restaurant Wenchang chicken, Beiyuan Restaurant's flower carving chicken, Foshan's Chu Hau Chicken, Qingyuan's white chicken, etc., the list goes on and on, each with its own unique characteristics. Such as white cut chicken, must use small hen or castrated chicken, to Qingyuan three yellow chicken for the best, the production of the most important is the fire, to just cooked, cut the two leg bones are still slightly with the blood of the appropriate, if the fire, the meat becomes old, it will lose the characteristics of the white cut chicken smooth and tasty.

The delicacy of food production is inseparable from the culture of Cantonese people, which emphasizes personal values and the pursuit of enjoyment. Enjoyment is not a one-sided pursuit of food, drink and pleasure, but belongs to the realm of morality and corresponds to asceticism. Asceticism rejects earthly wealth and enjoyment and suppresses desires in order to achieve certain social goals or moral self-improvement. In terms of moral types, Cantonese culture does not belong to asceticism, but shows a tendency towards enjoymentism, full of worldly hedonistic human nature and moods, manifested in the pursuit of comfort, pleasure, and the good life, with the aim of working hard and enjoying oneself to the fullest. The word "enjoyment" has always been given a derogatory meaning in Chinese culture, always associating it with getting something for nothing, thinking that enjoyment is the lifestyle of the bourgeoisie, and it seems that only the bourgeoisie are qualified to enjoy. In fact, enjoyment is a very advanced way of human existence, an inevitable cultural choice when human civilization develops to a certain level.

Since the reform and opening up, Guangdong's dietary practices have developed to a higher level, which has had a strong impact on traditional values, and the traditional Confucian concept of "the gentleman is poor" and is content to live in "little food and drink" has been seriously challenged. Confucianism takes integrity as the only criterion for measuring personality and the keeping of poverty as a symbol of adherence to integrity, and the essence of this idea is to limit human beings to the lowest standard of living. The Guangdong people in the tide of reform realized that it was desirable not to live in luxury, but poverty should never be used as a criterion for determining integrity, which enabled them to liberalize their thinking and go on a courageous quest for ever-higher standards of living.

Dietary practices are an important cultural phenomenon. Food is not just an organic substance that can be utilized by human beings to sustain life, but for each type of food and the way it is consumed, it also needs to be culturally labeled as agreeable in terms of its reliability. Similarly, the choice of food made by Cantonese people is the result of the long-term influence of their culture. Culinary reform and innovation, can be a lot of changes, but all changes do not change, must be based on culture, in order to be able to be accepted and liked by the people.