What are the characteristics of Cantonese cuisine, the characteristics of Cantonese cuisine and repr

Cantonese cuisine is characterized by paying attention to freshness, tenderness, coolness, smoothness, lightness, crispness, summer and autumn strive to be light, winter is slightly more mellow, seasoning has five flavors (fragrant, pine, smelly, fat, thick) six flavors (sour, sweet, bitter, salty, spicy, fresh) difference.

1. Cantonese cuisine is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

2. In terms of cooking skills, he is good at frying, frying, stewing, stewing, stir-frying, etc.

3. The knife is capable and is known for the live killing and slaughtering of raw seafood. The technique pays attention to simplicity and naturalness, and is not as delicate as other cuisines.

4. Plate, container requirements are improved, reflecting the grade.

Cantonese cuisine originated in Nanyue during the Qin and Han dynasties. The food culture of Guangdong has taken shape in the Neolithic Age. Cantonese cuisine consists of Cantonese cuisine, Teochew cuisine, and Hakka cuisine.

The flavor characteristics are: vigorous, light and delicious. The materials are peculiar and extensive, and the techniques are widely concentrated in the West, changing with the times, and having the courage to innovate.

The dim sum is exquisite, the dishes are luxurious, rich in commodity economy and tropical style. The representative dishes are: Three Snakes, Dragon, Tiger and Phoenix, Golden Dragon Crispy Suckling Pig, Braised Large Group Wings, Salt-baked Chicken, Roast Goose, Guyu Meat, Protectorate Cuisine, South China Sea Lobster, Braised Civet and so on.

Cantonese cuisine has four major characteristics: first, it has a wide range of ingredients, pursues seafood and game, and some ingredients that are not used in other cuisines, such as snakes and dragon lice, are all delicious Cantonese cuisine. The second is the introduction of new seasonings and cooking techniques, such as oyster sauce, sand tea and other local seasonings, curry and other foreign seasonings are often used in the cooking of dishes, unique cooking techniques such as baking, hori and so on.

The third is heavy and slippery, refreshing, and many dishes emphasize that the heat is rather than over, so as not to make the food old and burnt, and do not like to use too much sauce. Fourth, it emphasizes nutrition and nourishment, and dietary therapy is highlighted in Cantonese cuisine. In addition, Cantonese cuisine attaches great importance to breakfast, porridge, dim sum is also very distinctive, especially porridge can be called the crown of our country, often boiled into the bottom porridge with old hens, pork bones, dried scallops, yuba, etc., called flavor porridge, and then scoop the flavor porridge into a small pot at any time, with fish, shrimp, crab, field chicken, meatballs, pig offal, beef, chicken, duck and ginger, green onion, pepper and other seasonings into a variety of porridge, not only in the hot season is easy to replenish the water required by the human body, and is very easy to digest.

Features: 1. A wide selection of materials, extensive and bizarre, and good use of fresh seafood. Cantonese cuisine has a wide range of ingredients, which is the most of all cuisines in the country.

2. The knife is capable, and he is known for killing and slaughtering raw seafood. The technique pays attention to simplicity and naturalness, and is not as delicate as other cuisines.

3. Light and refreshing, the taste is characterized by coolness, crispness, freshness and tenderness, which is the main taste of Guangdong cuisine.

4. The cooking method and seasoning method are self-contained, and many of the cooking methods of Cantonese cuisine originate from the north or the West, and a complete set of cooking systems different from other cuisines have been formed through continuous improvement.

Classic Cantonese cuisine: white-cut chicken, braised suckling pigeon, barbecued pork with honey sauce, crispy roasted pork, baked lobster in soup, abalone sauce buckle sea cucumber, stewed shark's fin with vegetable gall, boiled geoduck, bird's nest with coconut sauce, unicorn sea bass, salt-and-pepper shrimp, garlic bone, boiled shrimp, dry fried beef river, Cantonese morning tea, Lao Huo Liang soup, Luohan Zhai, Cantonese roast stuffed duck, steamed pork ribs with soy sauce, pineapple grunt pork, rose soy sauce chicken, radish beef brisket pot, Chaozhou beef balls, Chaoshan fish balls, lettuce lobster, mandarin duck paste crab, Chaozhou cold, marinated foie gras, oyster branding, hibiscus shrimp, Shacha beef, Hakka stuffed tofu, plum cabbage button pork, salt-baked chicken, pork belly wrapped chicken, poon choi.

Cantonese cuisine is composed of Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine, in addition to Hainan regional flavors. Guangzhou cuisine includes the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other famous foods, including the most extensive area, a wide range of materials, fine precursors, excellent skills, good at change, and diverse varieties. The main characteristics of Cantonese cuisine are that the cooking is famous for stir-frying, stewing, frying and roasting, and paying attention to freshness, tenderness, coolness, smoothness, and the taste is raw, crisp, fresh and light.

Yes"Wuzi"(fragrant, pine, smelly, fat, strong), six flavors (sour, sweet, bitter, salty, spicy, fresh). Its main famous dishes are:"Crispy roast suckling pig"、"Dragon Tiger Fight"、"Taiye chicken"、"Dongjiang Salt Bureau Chicken"、"Chaozhou roasted eagle goose"、"Monkey brain soup"and so on. x0d x0a Cantonese cuisine and other local cuisines are all part of Chinese cuisine, both of which are derived from traditional Chinese culture, but compared with the Central Plains diet or other cuisines, the precipitation of traditional food culture is not as strong as that of the Central Plains and other regions.

Cantonese cuisine has long been influenced and nourished by overseas cultures, attaches importance to inheritance, but is not fixed in tradition, and shows flexibility, freshness and youth in unification, and is the most reformed and innovative role in China's food system. It absorbs many advantages of Western cuisine and foreign diets, and attaches importance to actively borrowing and absorbing. Digest the advanced aspects of foreign food culture, and then integrate them into the national food culture.

X0D X0A Cantonese cuisine has a wide range of ingredients, not only the main ingredients, but also the ingredients and seasonings. In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the selection of ingredients and seasonings, the ingredients will not be mixed, and the seasoning is to bring out the original flavor of the main ingredients, both of which are based on freshness. Pay attention to color, fragrance, taste, type, and take the taste and freshness as the main body.

X0D X0A Cantonese cuisine has a wide range of exotic ingredients, and there are many varieties and patterns, which is dazzling. Almost everything that flies in the sky, climbs on the ground, and swims in the water can all go to the table. Partridges, grass finch, leopard civets, civets, pangolins, sea seals and other birds and game; Cats, dogs, snakes, rats, monkeys, turtles, and even grasses that people who don't know people mistakenly think are "locusts", are also among the cooks, and once the chef has them, they suddenly become exotic and delicacies.

The taste is clear, fresh, tender, refreshing, smooth and fragrant; The seasoning is sour, sweet, bitter, spicy, and salty; This is the so-called five flavors and six flavors.

Cantonese cuisine is Cantonese cuisine, and it is one of the eight major cuisines. Cantonese cuisine is very famous, integrating the essence of Guangzhou, Chaozhou, Dongjiang Hakka and other places. Cantonese cuisine is very particular about knife work, and it is even more common in terms of ingredients.

Cantonese cuisine is mostly about the original taste, and the most famous is the soup, braised and stewed. So what are the characteristics of Cantonese cuisine?

1. Wide range of materials: Cantonese cuisine has a wide selection of materials and many varieties. There are all in the sky and on the ground, partridges, sparrows, civets and other ingredients used to be Cantonese ingredients, and snakes, insects, rats and ants that everyone does not dare to eat on weekdays are even more common ingredients.

Therefore, the chef of Cantonese cuisine is really good at making these ingredients into food.

2. Many ingredients: The ingredients of Cantonese cuisine are very exquisite, and the ingredients must be extraordinarily delicate to make delicious dishes. The decoration of Cantonese cuisine is also a must, and one of the characteristics of Cantonese cuisine is that it imitates various ingredients to make a variety of handicraft-like dishes.

3. Light taste: Cantonese cuisine is a dish that pays attention to taste, and the original taste is the most important. The taste is basically light, Cantonese cuisine can be eaten in spring, summer, autumn and winter, so that you can taste fresh and fragrant, and the smooth taste is the biggest feature of Cantonese cuisine.

Characteristics of Cantonese cuisine: 1. Cantonese cuisine is fine and fine, the ingredients are many and ingenious, the decoration is beautiful and colorful, and it is good at innovating in imitation, and there are many varieties. 2. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh and beautiful.

And with the change of seasons, summer and autumn are more light, winter and spring are more intense, the pursuit of color, fragrance, taste, type.

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e., Guangzhou cuisine), and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

The range of Cantonese cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places, with the characteristics of clear, fresh, refreshing, tender and smooth, and the "five flavors" and "six flavors" are good. Cantonese cuisine is the representative of Cantonese cuisine, since ancient times, it has the reputation of "food in Guangzhou, cooking out of Fengcheng (Shunde)", food in Guangzhou, taste in Xiguan", and Shunde has been awarded the title of "Food Capital" by UNESCO.

Teochew cuisine originated in the Chaoshan region of Guangdong, and Teochew cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine. In 2004, he won the gold medal of the 5th National Culinary Technology Competition, and in 2010, he represented Cantonese cuisine at the Shanghai World Expo, and in 2012, he represented Chinese cuisine at the Yeosu World Expo in South Korea.