Chinese Food – Cantonese Cuisine

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Cantonese cuisine, one of the four major cuisines and eight major cuisines of the Han Chinese. Cantonese cuisine in the narrow sense refers to Cantonese cuisine (that is, Guangzhou Fu cuisine), and broadly includes Chaozhou cuisine ( Thaoshan cuisine ) and Dongjiang cuisine (also known as Hakka cuisine ). Cantonese cuisine originates from the Central Plains and inherits the Central Plains diet style of “don’t tire of eating fine, not tired of fine food “advocated by Confucius. Therefore, Cantonese cuisine is more complicated and delicate. For example, the clay pot rice and roast suckling pig in Cantonese cuisine originated from Zhou. Generation’s ” Eight Zhen” cuisine.

cantonese-cuisine-morning-tea

Cantonese cuisine includes the Pearl River Delta and Shaoguan, Zhanjiang, and other places.  It has the characteristics of clear, fresh, refreshing, tender, and smooth. It is good at “five nourishments” and “six flavors”. It is good at small stir-fry and requires mastery of heat and oil temperature. Just right. It is also compatible with many western dishes, paying attention to the momentum and grade of the dishes. Cantonese cuisine is representative of Cantonese cuisine. Since ancient times, it has the reputations of “Eat in Guangzhou, cookout of Fengcheng (Shunde)”, “Eat in Guangzhou, taste in Xiguan”, Shunde has been awarded by UNESCO The title of “Gourmet Capital” of the world.

 

Chaozhou cuisine originated in the Chaoshan area of Guangdong. Chaozhou cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine.   There is also a saying that “food is in Guangzhou and Chaozhou is tasted “.Won the Group Gold Medal in the Fifth National Cooking Technology Competition in 2004,  Representing Cantonese cuisine in the Shanghai World Expo in 2010, and representing Chinese cuisine in the Yeosu World Expo in Korea in 2012. Chaozhou was selected as the “Most Chinese Food City Recommended by Global Netizens” by China Radio International in 2014.

cantonese-cuisine

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen, and other places, including the Meijiang, Dongjiang, and Beijiang basins.  Hakka cuisine can be subdivided into “mountain system”, “water system”, and “individual cuisine”. The “Hakka cuisine” of the mountain series is distributed in Meizhou and other places, while the water series refers to the “Dongjiang cuisine”. Meizhou is the hometown of Hakka cuisine, and Hakka cuisine is represented by Dongjiang cuisine. The dishes are mostly meat, few aquatic products, prominent main ingredients, strong flavor, heavy oil, salty flavor, and casserole dishes. Known well, the rustic flavor is strong.

 

Development History

The Cantonese cuisine in Cantonese cuisine combines the characteristics of local flavors such as Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao’an, and other provincial cuisines such as Beijing, Su, Huai, and Hangzhou, as well as the advantages of Western cuisine. . Cantonese cuisine draws on the best of hundreds of families, uses a wide range of ingredients, selects rare ingredients, and exquisite ingredients. It is good at innovating in imitation and cooked according to the preferences of diners. The cooking skills are varied and fickle, and the materials used are strange and wide-ranging. In cooking, it is mainly fried and fried, and both braised, fried, and roasted. It is clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. There are “five nourishments” (fragrant, loose, soft, Fat, thick), “six flavors” (sour, sweet, bitter, spicy, salty, and fresh). Strong in season, light in summer and autumn, and rich in winter and spring.

Cantonese Cuisine Seafood pot

Cantonese cuisine is the representative cuisine of China abroad. Cantonese cuisine is more complicated and sophisticated. Cantonese cuisine is a kind of culture, a kind of atmosphere, a kind of exaggeration, a kind of harmony, a kind of folk custom, a kind of color, and a manifestation of health standards.

 

Origin

Cantonese cuisine has a long history, originated from the Central Plains, and its origin can be traced back to the early Han Dynasty more than two thousand years ago. After more than two thousand years of development, it has gradually matured in the late Qing Dynasty. Guangdong is particularly rich in products, and you can cook and eat them, and you can develop a fresh and vigorous eating habit. With historical changes and dynasties, immigrants from the Central Plains continued to move south, bringing with them the Central Plains food style of “not tired of cooking and eating fine”.

 

Over the long years, Guangdong has not only inherited the traditions of the Central Plains food culture, but also learned from foreign and all aspects of cooking essence, and then according to local tastes, hobbies, habits, continuous absorption, accumulation, improvement, and innovation, thus forming a cuisine style Variety, sophisticated cooking, high-quality and delicious food features. In the past 100 years, it has become one of the most representative and most influential food cultures in China.

Squid

 

Form

The formation and development of Cantonese cuisine are closely related to the geographical environment, economic conditions, and customs of Guangdong. Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen throughout the year, and rich products. Therefore, Guangdong’s diet has always been unique. As early as the Western Han Dynasty, “Huainanzi·Spirit” contains a fine and extensive selection of Cantonese cuisine, and it can be imagined that the Cantonese more than a thousand years ago were already comfortable with cooking different peculiar smells with different cooking methods. Later, the Central Plains immigrants continued to move south, bringing with them the Central Plains diet style of “not tired of eating fine, not tired of fine food”. Over the long years, Guangdong has not only inherited the traditions of the Central Plains food culture, but also learned from foreign and all aspects of cooking essence, and then according to local tastes, hobbies, habits, continuous absorption, accumulation, improvement, and innovation, thus forming a cuisine style Variety, sophisticated cooking, high-quality and delicious food features. In the past 100 years, it has become one of the most representative and most influential food cultures in China.

 

Cantonese cuisine continues to absorb the cooking skills of other places, especially the cooking skills of northern China and western cuisine, and it is flexible and adaptable and connects China and the West. Cantonese chefs adhere to the flexible and divergent thinking style of Cantonese. They have a quality, that is, they are always endlessly researching all edible things, how to make them delicious and more delicious, so as to meet people’s dietary requirements of “eating often, always new”.

 

Cantonese cuisine has the foundation of being inclusive of all the rivers. It is good at taking the best of each family and using it for me. The transplantation of Cantonese cuisine does not just follow the same rules. It is a combination of Guangdong’s extensive raw materials, fresh texture, and people’s taste for freshness and freshness. From the “blasting method” in the north to the “oil-soaking method”; from the “steak” of plastic cooking to the “steak” that cooks the upper plate separately, expanding the range of materials; introducing the baking method and Kyrgyzstan of western food The deep-fried method, pork chop, and beefsteak were transformed into their own cooking methods and famous dishes; the SAUCE (sauce) method of Western food was used for reference, and the sauce seasoning method of Cantonese cuisine was pioneered, all reflecting the innovation of Cantonese cuisine.

shrimp

Cantonese chefs also dared to boldly deny the tradition and constantly filter and screen. For example, in the cooking theory of Cantonese cuisine, there is a saying that “the pig does not lose the ginger and the sheep do not lose the sauce”. It means that when cooking pork and lamb, ginger and soy sauce should not be added, otherwise the umami taste of the meat will be lost. The younger generation of Cantonese chefs bravely broke through the precepts left by their predecessors. Through continuous exploration and research, a batch of innovative dishes such as ginger gravy, braised lamb’s feet, lamb chops with XO sauce, etc. was launched into the market. Well received by consumers. In addition to the formal dishes, Guangdong snacks, dim sum is also ingenious, and around the eating habits also has it’s own unique, such as Guangdong morning tea, Chaozhou of Gongfu, these eating habits beyond the “eat” category, as Guangdong’s food culture.

 

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