Since the Tang Dynasty, Guangzhou has become China's main import and export trade port and is a world-famous port. After www.biquge.info Song and Yuan dynasties, Guangzhou became a port and port city with concentrated domestic and foreign trade, and commerce became increasingly prosperous, which led to the development of catering services as a commercial industry, providing a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.

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The Ming and Qing dynasties were the real maturity and development period of Chaozhou cuisine, Cantonese cuisine, and Cantonese cuisine. At this time, Guangzhou had become a big commercial city, and Cantonese cuisine, Cantonese cuisine and Cantonese food had truly become a system. The downtown Tongheng is full of teahouses, hotels, restaurants and snack shops, and the various restaurants compete for beauty, the abundance of food, the number of styles, the world praises it, and gradually there is the saying of "food in Guangzhou".

The influence of Cantonese cuisine is more extensive. According to some newspapers and magazines, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the UK; France and the Netherlands each have more than 2,000; There are no less than thousands in Japan. Most of the Chinese restaurants in these places are Cantonese-style teahouses and restaurants, and business is very prosperous. Sydney, Australia, under the influence of "Chinatown", tea drinking has become a special term, and all people who visit Sydney City take a trip to "Chinatown" to enjoy the charm of Cantonese tea and dining as a fashion. Cantonese cuisine is unique in its light flavor and is well-known at home and abroad for its reputation as "food in Guangzhou".

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"Eating in Guangzhou" is also inseparable from Guangdong tea, it is actually a disguised meal, all restaurants, hotels, tea houses have breakfast, lunch, evening tea, tea drinking is also with talking business, listening to news, meeting friends together. Cantonese tea drinking is inseparable from tea, dim sum, porridge, noodles, noodles, and some side dishes. It is worth mentioning that Chaozhou Gongfu tea, which has a special purple sand teapot, a small cup of white porcelain and oolong tea, a large amount of tea, a strong fragrance and bitter tea soup, and an endless aftertaste. Cantonese dim sum is one of the three major specialties of Chinese pastry, with a long history, a wide variety of varieties, colorful colors, exquisite shapes and novel tastes, and unique characteristics. Cantonese porridge is characterized by boiled rice and flowering and attention to seasoning, including slippery chicken porridge, yusheng porridge, and the first porridge and boat porridge. Guangdong flour is Shahe flour, soft and tough. Cantonese noodles are most famous for "Yifu noodles".

Guangzhou cuisine also pursues "new style". However, the selection of materials formed over thousands of years is extensive and varied, and the southern flavor of the dishes pays attention to freshness, coolness, tenderness and smoothness, which has a profound impact on the changes in innovation. "All changes are inseparable from it", the traditional dessert thin-skinned shrimp dumplings, dry steamed siu mai, glutinous rice chicken, Sister Ejie powder fruit, lychee autumn taro horn, water chestnut cake, barbecued pork bun, crab roe bun, cream egg roll and famous snacks rice noodles, fried river noodles, boat noodles, and the first porridge, pig red soup, Lunjiao cake, radish cake, salted water corner, phoenix feet, braised beef offal, thin crispy, white sugar sand Weng, Dechang salty pancakes, Daliang Bangsha and so on are even more enduring and enduring. This shows that the soil in which Guangzhou cuisine is rooted is very deep.

Guangzhou cuisine is widely used in "Kyoto flavor", "Gusu flavor" and "Yangzhou speculation", connecting China and the West, and becoming famous at home and abroad.

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Cantonese cuisine is fine and fine, the ingredients are many and ingenious, the decoration is beautiful and gorgeous, and it is good at innovating in imitation, there are many varieties, in 1965, there are 5457 kinds introduced in the "Guangzhou Famous Dishes and Dessert Exhibition".

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.

Guangdong is located in the subtropics, bordering the South China Sea, with abundant rainfall, evergreen all year round, and abundant products. Therefore, Guangdong's food has always been unique. Since the Qin and Han dynasties, the Han people of the Central Plains have continued to move south into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains food style of "stewing and not getting tired of eating".

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.

Pay attention to color, fragrance, taste, type, and take the taste and freshness as the main body. Animal dishes: crispy roast suckling pig, dragon and tiger fight, Taiye chicken, clear soup beef brisket and other more than 100 kinds. Seafood and river fresh food have always been the basic raw materials for the survival of Cantonese cuisine, and insects, snakes, fish and clams are also the favorite of Guangzhou people.

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Cantonese cuisine is known for its rich recipes, excellent cooking techniques, and a wide range of ingredients. According to rough estimates, there are thousands of kinds of ingredients used in Guangzhou cuisine, such as domestic poultry and livestock, fish and shrimp used in various cuisines, and Guangzhou cuisine; Snakes, rats, cats, dogs, and mountain game that are not used in various places are regarded as the best dishes in Cantonese cuisine. As early as the Southern Song Dynasty, Zhou Qufei's "Answer to the Outside the Collar" has an incisive record: "The people of Shenguang and Xitong do not ask about birds, beasts, snakes and insects, and they all eat them." In the meantime, there are good and ugly game. The mountain has the name of the turtle, and the bamboo has the name of the rat. The feet of the pigeon stork, hunted and boiled; The lips of the sturgeon, alive and well, are called the soul of the fish, which is also precious. As for the snake, it must be caught, regardless of the length, and the rat must be caught, regardless of the size. The hatefulness of bats, the horror of clams, and the microbiology of locusts are all taken and eaten; The poison of the beehive, the filth of the hemp worm, fry and eat; The eggs of locusts and the wings of shrimp are fried and eaten. "The omnivorous style of Cantonese cuisine often makes some outsiders dumbfounded. When Han Yu was relegated to Chaozhou in the Tang Dynasty, he was surprised to see that the local people were fond of eating dozens of foreign objects such as oysters, turtles, snakes, octopuses, frogs, and Jiang Zhuzhu. "Abalone, ginseng, wings, tripe, and delicacies from the mountains and seas have been topped by many local dishes, while wild game such as snakes, rats, cats, and raccoon dogs are still delicacies and medicinal foods with unique flavors in Guangzhou cuisine.

There are as many as 21 kinds of cooking methods, especially steaming, frying, frying, baking, stewing, frying, boiling, stewing, buckle, etc., pay attention to the heat, especially the "wok gas" and fried and eat, and the dishes made pay attention to color, fragrance, taste and shape. The taste is mainly clear, fresh, tender and refreshing, and changes with the different seasons, summer and autumn strive to be light, winter and spring are more intense, and there are "five flavors" (fragrant, crispy, crispy, fat, thick), six flavors (sour, sweet, bitter, spicy, salty, fresh) differences. The selection of materials is wide and bizarre, and there are many varieties and patterns, and almost all birds and animals, fish, shrimp and crabs can be served. The flavor pays attention to quality and taste, and the taste is relatively light, and strives to seek freshness in the clear and beautiful in the light.

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The traditional Hakka signature dishes are: plum cabbage button pork, salt-baked chicken, Hakka stuffed tofu, pork belly wrapped chicken, stuffed bitter gourd, Fujian eight dried dishes, poon choi, four-star moon-gazing, taro buns, taro dumplings, three-cup duck, etc. The taste of Hakka cuisine is more "fragrant, fat and salty", which is unique in Cantonese cuisine.

"Salt-baked chicken" is a famous dish in Guangdong.