Where is Cantonese cuisine Cantonese cuisine is the cuisine of which place

"Cantonese cuisine" refers to the cuisine of the Guangdong region. Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines of the Han nationality in China. In addition, "Cantonese cuisine" in a narrow sense refers to Cantonese cuisine, that is, Cantonese cuisine; In a broad sense, it includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

The more famous Cantonese dishes include white-cut chicken, roast goose, roast suckling pig, braised pigeon, honey sauce barbecued pork, crispy roast pork, baked lobster in soup, etc.

Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, "not getting tired of eating, not getting tired of fine", so the practice of Cantonese cuisine is more complex and fine, such as the claypot rice and roast suckling pig in Cantonese cuisine are the "eight treasures" food originated from the Zhou Dynasty. Cantonese cuisine is a representative cuisine of China abroad, and the practice is more complex and delicate.

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, there are many varieties, in 1965, the "Guangzhou Famous Dishes and Snacks Exhibition" introduced as many as 5,457 kinds. 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 uses 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. The taste of Cantonese cuisine pays attention to "clear, fresh, tender, smooth, refreshing and fragrant", and pursues the original taste and fresh taste of raw materials.

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)[2]. Cantonese cuisine originated from the Central Plains and inherited the Central Plains food style advocated by Confucius[1], so the Cantonese cuisine practices are more complex and fine, such as claypot rice and roast suckling pig in Cantonese cuisine originated from the "Eight Treasures" cuisine of the Zhou Dynasty; Roast goose originated from the famous dish roast duck of the Song Dynasty; After dim sum was transmitted from the Central Plains to Guangdong, it evolved into today's Cantonese dim sum such as shrimp dumplings and dry steamed siu mai.

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, and since ancient times, it has the reputation of "food in Guangzhou, cooking in Fengcheng (Shunde)", food in Guangzhou, and taste in Xiguan" [1-2], and Shunde has been awarded the title of "World Capital of Gastronomy" by UNESCO. [43]

Teochew cuisine originated in the Chaoshan region of Guangdong, and Chaozhou cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine,[7-8] and there is also a saying that "food is in Guangzhou, taste is in Chaozhou". [9] In 2004, he won the gold medal of the 5th National Culinary Technology Competition,[10] 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. In 2014, Chaozhou City was selected as the "Most Chinese Food City Recommended by Global Netizens" by China Radio International.

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including the Meijiang, Dongjiang and Beijiang river basins. [13] Hakka cuisine can be subdivided into "mountain cuisine", "water cuisine", and "individual cuisine". The "Hakka cuisine" of the mountain system is distributed in Meizhou and other places, and the water system refers to the "Dongjiang cuisine".

14] Meizhou is the hometown of Hakka cuisine[15], and Hakka cuisine is represented by Dongjiang cuisine, the dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to fragrant, heavy oil, salty taste, good at casserole dishes, and have a strong local flavor.

Cantonese cuisine is broadly defined as Cantonese cuisine (also known as Cantonese cuisine), Teochew cuisine (also known as "Chaoshan cuisine"), and Hakka cuisine, represented by Cantonese cuisine.

Cantonese cuisine is Cantonese cuisine, one of the four major cuisines in China, developed from Guangzhou, Chaozhou and Dongjiang specialties, which is a cuisine that started late, but it has a far-reaching influence, and most of the Chinese restaurants in Hong Kong, Macao and countries around the world are mainly Cantonese cuisine. Cantonese cuisine pays attention to absorbing the strengths of various cuisines, and the cooking techniques are diverse and changeable, and the ingredients are strange and extensive. In the cooking, it is mainly fried and exploded, and there are stew, frying, and roasting, paying attention to the light but not light, fresh but not vulgar, tender but not raw, oily but not greasy, there are "five flavors" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) said.

Strong seasonality, light in summer and autumn, rich in winter and spring.

The range of Guangzhou cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature is just right. It is also compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish.

Teochew cuisine originated in the Chaoshan region, bringing together the strengths of Fujian and Guangdong, and has its own style. It is known for cooking seafood, and soups, vegetarian dishes, and beets are the most distinctive. The knife work is fine, and the taste is pure.

Dongjiang cuisine originated in the Dongjiang area of Guangdong, the dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to the fragrant, heavy oil, salty taste, good at casserole dishes, have a unique local flavor.

1. Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines of the Han nationality in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e., Guangzhou cuisine) jujube, and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, "not getting tired of eating, not getting tired of fine", so the Cantonese cuisine is more complex and fine, such as the claypot rice in Cantonese cuisine, roasted celery rock rubber pig is the "eight treasures" food from the Zhou Dynasty.

2. The range of Cantonese cuisine includes the Pearl River Delta and Shaoguan, Zhanjiang and other places, with the characteristics of clear, fresh, refreshing, tender and smooth, "five flavors" and "six flavors" are good, good at stir-frying, and it is required to master the heat and oil temperature just right. It is also compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish. 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.

Cantonese cuisine is Cantonese cuisine.

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).

Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, "not getting tired of eating, not getting tired of fine", so the practice of Cantonese cuisine is more complex and fine, such as the claypot rice and roast suckling pig in Cantonese cuisine originated from the "Eight Treasures" cuisine of the Zhou Dynasty; Roast goose originated from the famous dish roast duck of the Song Dynasty; After dim sum was transmitted from the Central Plains to Guangdong, it evolved into Cantonese dim sum such as shrimp dumplings and dry steamed siu mai.

Cantonese cuisine includes the Pearl River Delta and Shaoguan and other places, 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". Teochew cuisine originated in the Chaoshan region of Guangdong, and Teochew cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine.

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including the Meijiang, Dongjiang and Beijiang river basins. Gaoliang cuisine is one of the sources of western Guangdong cuisine, which originated in ancient Gaoliang County, including Maoming, Yangjiang and other places in western Guangdong. The representative dish of the Zhanjiang region is Zhanjiang cuisine.

Recipe features

The biggest feature of Cantonese cuisine is that it is rich in ingredients and ingenious ingredients. There are all kinds of delicacies from the mountains and seas, wax dust, Chinese and foreign food, which can be described as the crown of the country. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials, and "don't eat it from time to time".

Eat fish, there are "spring bream, autumn carp, summer three ploughs (anchovy) midwinter perch"; Eat shrimp, "Qingming shrimp, the fattest"; When eating vegetables, you should pick "seasonal vegetables", which refers to seasonal vegetables, such as "the sweetest cabbage sum from the north wind". In addition to selecting the best plumping period of raw materials, Cantonese cuisine also pays special attention to selecting the best parts of raw materials.

The rich and delicate selection of ingredients and the light taste are probably important reasons for the popularity of Cantonese cuisine. The taste of Cantonese cuisine pays attention to "clear, fresh, tender, smooth, refreshing and fragrant", pursues the original taste and fresh taste of raw materials, and has a wide variety of condiments in Cantonese cuisine, covering sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, shallots, and garlic are used as "ingredients", and less spicy ingredients such as chili peppers are used, and they will not be salty and sweet.

This kind of pursuit of light, the pursuit of freshness, the pursuit of the characteristics of the original taste, not only in line with the climatic characteristics of Guangdong, but also in line with the requirements of modern nutrition, is a scientific food culture.