Cantonese cuisine is also a traditional cuisine, Cantonese cuisine, that is, Cantonese cuisine, which is one of the four major cuisines and eight major cuisines of traditional China. Pen? Interesting? Pavilion wWw. ｂiquge。 info Cantonese cuisine in a narrow sense refers to Guangzhou cuisine, that is, Guangzhou cuisine, where Guangzhou cuisine contains: Shun (De), Nan (Hai), Pan (Yu). Cantonese cuisine in a broad sense, also known as "Chaoyue cuisine", is developed from Guangzhou cuisine (Shunde cuisine), Hakka cuisine, Chaozhou cuisine, and Shanwei cuisine, and the three major cuisines are of different types, among which Guangzhou cuisine and Dongjiang cuisine (Hakka cuisine) are similar. Cantonese cuisine is famous all over the world for its strict selection of materials, fine workmanship, combination of Chinese and Western, delicious quality, and health care.

In China, there has been a folk proverb since ancient times, "Eat in Guangzhou, cook out of Fengcheng (Shunde)", to praise the food culture of southern Guangdong and the richness and depth of Shunde cuisine. On December 1, 2014, UNESCO awarded Shunde, Guangdong Province, the title of "World Capital of Gastronomy", making Shunde the second city in China to receive this honor. Subsequently, it was produced by the main team of "A Bite of China" into a program "Taste of Shunde" to introduce Cantonese cuisine.

Classic Cantonese dishes include: Daliang Double Skin Milk, Chen Cun Noodles, Daliang Jumping Sand, Hakka White Cut Chicken, Shenjing Roast Goose, Roast Suckling Pig, Hakka Plum Vegetable Button Pork, Honey Sauce Barbecued Pork, Dongjiang Hakka Salt-baked Chicken, Boiled Shrimp, Guangzhou Wenchang Chicken, Claypot Rice, Cantonese Roasted Stuffed Duck, Longjiang Pork Knuckle Rice, Steamed Pork Ribs with Soy Sauce, Fish Head Tofu Soup, Pineapple Gollum Pork, Pan-fried Hibiscus Eggs, Steamed Grouper, Dinghu Shangsu, Chimney Cabbage, Fish-flavored Eggplant Pot, Crispy Fried Chicken, Taro Button Pork, Shacha Beef, Pearl Meatballs, etc.

Famous Cantonese catering brands include: Lianxiang Building, Tao Tao Ju, Guangzhou Restaurant, Xinghua Building, Li Yuan Restaurant, etc.

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Cantonese cuisine integrates the characteristics of local flavors such as Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao'an, etc., as well as the strengths of Beijing, Suzhou, Huai, Hangzhou and other provincial cuisines as well as Western cuisine. Cantonese cuisine is based on the strengths of hundreds of schools, with a wide range of materials, rare materials, exquisite ingredients, good at innovation in imitation, and cooked according to the preferences of diners. The cooking techniques are varied and fickle, and the ingredients used are strange and extensive. In the cooking, it is mainly fried and exploded, and there are stew, frying, and roasting, pay 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. Famous Cantonese dishes include: chicken stewed snake, dragon and tiger fight, roast suckling pig, Taiye chicken, salt-baked chicken, boiled shrimp, white-cut chicken, roast goose, etc.

Cantonese cuisine is the representative cuisine of China abroad. Cantonese cuisine is more complex, delicate, time-consuming, labor-intensive, and has a high per capita consumption, which is also the reason why Cantonese restaurants are not as many as Sichuan cuisine restaurants in many cities.

Cantonese cuisine is a culture, an atmosphere, a rendering, a harmony, a folk custom, a color, and a manifestation of health standards.

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Guangzhou cuisine has a long history and a long history. Like the food and cuisine of other regions, it has the commonality of Chinese food culture. As early as ancient times, the Lingnan ancient Yue people had close contacts with the Central Plains Chudi. With the change of history and the change of dynasties, many Central Plains people fled south to escape the war, and the Han and Vietnamese ethnic groups gradually integrated. The southward migration of the Central Plains culture, the combination of the skills of Central Plains food production, cooking utensils, eating utensils and the rich products of Baiyue agriculture and fishery is the origin of Cantonese cuisine. Cantonese cuisine originated in the Han Dynasty and is based on this history.

The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. 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. As early as the Western Han Dynasty, the Huainanzi Spiritual Chapter contains the fineness and extensiveness of the selection of Cantonese cuisine, and it is conceivable that more than 1,000 years ago, the Cantonese people were already comfortable cooking different flavors with different cooking methods. Prior to this, the Tang Dynasty poet Han Yu was relegated to Chaozhou, and in his poems he described that the Chaozhou people ate dozens of foreign objects such as horseshoe crabs, snakes, cattails, frogs, octopuses, and Jiang Yaozhu, and felt very unpleasant. However, by the time of the Southern Song Dynasty, seafood such as octopus had become the best of many local dishes. In terms of ingredients and taste, a raw food method is adopted. Later, there were not many pigs, cattle, sheep and deer eaten raw, but the habit of eating raw fish fillets, including raw fish porridge, has been retained to this day. The white-cut chicken is only cooked, and the thigh bone is subject to slight blood, which is still the case today. The knife work of Cantonese cuisine is exquisite, the ingredients are exquisite, and the taste pays attention to the characteristics of clear but not light, and the performance is concrete. Cantonese cuisine is also good at taking the strengths of each family, using it for my use, and always learning and new. The famous dish of squirrel mandarin fish in the Su cuisine is well-known in the north and south of the river, but it cannot be feasted on Cantonese cuisine. Although Cantonese people like to eat rat meat, the name of the rat generation is not elegant. Famous Cantonese chefs use skillful knife skills to change the fish into a small chrysanthemum type, which is called chrysanthemum fish. In this way, it can be eaten with chopsticks and knives and forks in one bite, which is convenient and hygienic, and Su cuisine has become Cantonese cuisine after transformation.

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In addition, the cooking methods of Cantonese cuisine, such as pickling, grilling, grilling, and Sichuan, are transplanted from the fried, grilled, grilled, and stirred in northern cuisine. The new method of frying and frying is formed after absorbing the improvement of similar methods in Western cuisine. However, the transplantation of Cantonese cuisine is not a rigid copy, but a combination of Guangdong's extensive raw materials, fresh and tender texture, and people's taste likes to be fresh and always new. For example, the grill of northern cuisine is usually seasoned with raw materials, baked until crispy, and then thickened and beaten with clear oil on the plate, which is called clear grill. In Cantonese cuisine, the steak is boiled or steamed with raw materials until greasy, and then the steak is widened, which is mostly steaked. Representative works include eight treasures of grilled duck, shredded chicken grilled pork and so on.

In addition to the formal dishes, Guangdong's snacks and dim sum are also exquisitely made, and the food customs of various places also have their own uniqueness, such as morning tea in Guangzhou and gongfu tea in Chaozhou, these food customs have gone beyond the scope of "eating" and have become the food culture of Guangdong.

Guangdong's food culture is in common with all parts of the Central Plains. One of the most important reasons is that there have been many mainlanders who have established separate dynasties in history.

During this period, many official chefs either passed on their skills to their local counterparts or set up their own shops in the market to make a living, introducing the food culture of various places directly to the people of Lingnan and making it an important part of Cantonese cuisine.

After the Han Dynasty, Guangzhou became the transportation hub of the Zhongxi Sea Road; Most of the foreign merchants in the Tang Dynasty gathered in Yangcheng, and merchant ships came in groups. At that time, the economy of the Guangzhou area developed faster than that of the inland areas.

After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration of the Song Dynasty, and many imperial chefs and government chefs gathered in Guangdong, especially in Yangcheng.