The Cantonese dish is one of the four famous Chinese food schools, the earliest of which can be traced back to the Qin Dynasty. In the Southern Song Dynasty, as the king's chef went to Guangzhou, Cantonese cuisine developed rapidly
In terms of geographical location, Cantonese dishes include Cantonese Cuisine, Chaozhou Cuisine and Dongguan Dishes, most notably Cantonese. The Cantonese cuisine is a staple of Chinese food schools in China. It is based on the specialties of the Cantonese cuisine. Cantonese cuisine has extensive ingredients, meticulous ingredients, refined techniques, varied and varied richness, there are 21 ways of cooking, mainly fried, fried, fried, , cooking, frequency, steamed bowl, focus fire, dishes are processed focus on color, taste, taste, shape. The taste is mainly protein, fresh, young and crispy, focus on protein but not bland, fresh but not continuous, but not frosty, but not fat. Seasonal strong, summer-autumn is prone to frugality, winter-spring is more dense. Regular Cantonese dishes include boiled chicken, boiled sea shrimp, roast pork, roasted duck, snake soup, fried fresh shrimp, steamed seafood, etc.
Proverbs have no sentences, no chicken does not party. In Cantonese Cuisine, a normal chicken has dozens of ways to do it, including boiled chicken, roasted salted chicken, soy sauce, steamed chicken, etc. Boiled chicken is the most common dish in Cantonese Cuisine. Its characteristics are simple, ripe, not add flavor, fresh, delicious, sweet chicken.
Mr. Zhang Tan, research fellow in Cantonese Cuisine said, want a plate of boiled chicken delicious, fragrant, need to know how to boil special. He said:
"After finishing the chicken, wash, boil water, add to the pot of boiling water for about 15 minutes, then take out, immediately put in ice, causing the temperature of the chicken quickly cool down, so when cutting meat The sauce is a mixture of ginger, salt, soy sauce, chicken is very original.
Different from the Cantonese cuisine, Chaozhou cuisine emphasizes style and shape, most famous for seafood processing, sweet soup and sweet. The dish of Dong Giang, also known as "Gia Gia" dish, it keeps the appearance of Trung Nguyen, most dishes are meat, greasy and salty.
In addition to the official dishes out, tea culture is also a great characteristic of Cantonese culinary culture. Practical tea is also eaten rice, Cantonese people drink tea, tea, breakfast, porridge, noodles and some vegetables. Restaurants, hotels, teahouses have tea, tea and afternoon tea, tea is also a business talk, listening to news, meet friends
At a teahouse next to Guangzhou Citizen Park, every morning, guests are welcome to sit and enjoy tea after morning exercise.
One of them said:
"I like to drink tea in the morning, morning before morning, before 8 hours of exercise, then drink tea, then go to the park to see newspapers."
Drinking tea, just eating breakfast, is a very fun, pleasant. Cantonese-style breakfasts are widely selected, meticulously made, rich in variety, both salty and fresh. Kinds of breakfast like shrimp cake filter cake, dumplings, steamed cakes, sweet potato fried rice, cake rolls, chicken folds etc .. focus on color, shape, just delicious beautiful.
As well as drinking tea, soup also became the culinary culture of Guangdong. Cantonese has the proverb: "Meal is no vegetable, not without soup". It is known that Guangdong people drink a little cooking fire in the long term is closely related to the hot wet weather. Cantonese people before eating rice, have the habit of drinking soup before. Drink soup before eating rice laxative effect, help digestion and protect the stomach. The types of soup also vary by season: Summer-autumn focuses on protein, winter-spring is focused dense.
In Guangdong, cooking soup is a must know. Mr. Wang Thuan Ba said that as long as he was at home cooking soup, he said that having a good pot is the key to cooking pot of delicious soup. He said:
"I often use soup pots, because pots have good ventilation, even heat, good for the penetration of water and food, soup to cook fresh food, the taste of cooked soup. pretty fragrant ".
Watercress soup is a classic Cantonese soup, how to make simple. Ingredients include watercress, ribs, carrots, almonds, raw eggs, jujube, ginger slices. After washing the boiling water over the boiling water, add the other ingredients to the pot, water, then boil until boiling, then use a small fire for two hours, there will be a Cantonese soup pot with effective lung, sputum, cough.
I love Chinese flavor: unique culture of Guangdong cuisine
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