Take boiled chicken as an example. Choose only local strolling chicken, and it must be a single chicken. Take about 2 kg of chicken neck, clean it, blanch it with boiling water, soak it until it is ginger, take it out and rinse it with cold water. Keep the meat fresh and tender to the maximum extent, then cut the cooked white-cut chicken into pieces and dip it in onion and ginger oil to show the delicacy of the chicken to the maximum extent. This kind of boiled chicken is only available in Guangdong, and chickens in other places are not Guangdong's chicken flavor! Absolutely can't make Guangdong white-cut chicken exquisite!
Cantonese cuisine is not weak, and it changes with the seasons. Summer and autumn are light, and spring and summer are rich. Different seasons make different flavors. The pursuit of delicacy in Cantonese cuisine is not only reflected in cooking techniques, but also can be covered by more than 20 cooking methods such as frying, frying, stewing, stewing and stewing. Cantonese cuisine is rich in flavor and always adheres to the only standard of fresh ingredients. Delicious Cantonese cuisine is absolutely inseparable from the craftsman spirit, and it is definitely not a good dish that can be made by one person by stir-frying at will.
The high standards and strict requirements of Cantonese cuisine not only reflect the ingenuity of Cantonese chefs, but also contain the ultimate embodiment of local customs and culture. Its superior geographical location also doomed Cantonese cuisine? Excellence? It is no exaggeration to say that there is no Cantonese food outside Guangdong. Personally, I think this is determined by the genetic culture of the city where it is located. It is definitely not authentic to go out of Guangdong to taste Cantonese cuisine in other regions.