Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; The second is the operation, that is, cooking and improvisation, which is unique and delicious; Third, summer and autumn are light, and winter and spring are fragrant, which is deeply loved by the public.
Chaozhou cuisine plays an important role in Cantonese cuisine. Chaozhou cuisine mainly takes seafood, seafood, livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, with fine frying and diverse processing. It can be divided into frying, boiling, frying, stewing, stewing, roasting, roasting, marinating, smoking, buckling, soaking, rolling and mixing. The knife is exquisite, and the soup is especially deep, among which stew, braise in soy sauce and soak in water are the most distinctive.
Dongjiang cuisine, also known as Hakka cuisine, is mainly meat and authentic, emphasizing crisp, soft, fragrant and strong. Pay attention to firepower, famous for stewing, roasting, stewing and roasting, especially for casserole dishes. In practice, some unique cooking skills have been retained, which have quite the style of ancient Central Plains.
The ancient Cantonese cuisine can be traced back to the Qin Dynasty. In the Southern Song Dynasty, Cantonese cuisine developed rapidly because the chef went to Yangcheng. After the Opium War, Guangzhou, as one of the earliest foreign trade ports, had frequent foreign exchanges, and Cantonese cuisine absorbed some characteristics of western food.
At the same time, Cantonese cuisine itself has also gone abroad. Now, there are thousands of Cantonese restaurants in new york alone. Cantonese cuisine, with its unique charm of freedom, novelty, complexity and lightness, has become a famous China cuisine at home and abroad. Geographically, Cantonese cuisine represented by Guangzhou, Chaozhou and Dongjiang has gradually taken shape. Cantonese cuisine in a broad sense also includes Guangxi, Hainan and Taiwan Province provinces.
* Raw materials: widely collected and vigorously pursued, especially famous for cooking wild animals such as snakes, raccoons, cats, dogs, monkeys and rats.
* Taste: fresh, tender, cool, smooth, light and crisp, light in summer and autumn, slightly mellow in winter, with five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh).
* Cooking skills: good at frying, frying, stewing, stewing and frying. , strong colors.
Famous dishes: Three Snakes, Dragon Tiger and Phoenix Club, Roasted Suckling Pig, Beef in Oyster Sauce, Old Meat, Winter Melon Cup, Dry Fried Prawns, Guangdong Roasted Goose, etc.
Cooking has a long history. Like the cuisines and cuisines in other regions, it is the same as the food culture in China. As early as ancient times, the Guyue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many Zhongyuan people fled to the south to escape the war, and the two ethnic groups of Han and Vietnam gradually merged. The southward migration of Central Plains culture and the combination of cooking skills, cookers and utensils with Baiyue's rich agricultural and fishery products are the origins of Cantonese cuisine. Cantonese cuisine originated in the Han Dynasty, which is based on this history.
After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration in the Song Dynasty, when many imperial chefs and official chefs gathered in Guangdong, especially Yangcheng. Since the Tang Dynasty, Guangzhou has become a major import and export port in China and a world-famous port. After Song and Yuan Dynasties, Guangzhou became a port city with concentrated domestic and foreign trade, and its business became increasingly prosperous, which promoted the development of catering service industry as a commercial industry and provided very important conditions and places for the growth of Cantonese cuisine, especially Cantonese cuisine.
It was in the Ming and Qing Dynasties that Cantonese cuisine, Cantonese cuisine and Cantonese cuisine really matured and developed. At this time, Guangzhou has become a commercial metropolis, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine have truly become a system. There are teahouses, hotels, restaurants and snack bars all over the downtown area, and every restaurant is in Bimei. World-famous, rich in food and diverse in style, there is a saying that "food is in Guangzhou" gradually.
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