The causes and characteristics of cantonese cuisine. Reasons for the formation of Cantonese cuisine 1. Cantonese cuisine originated in Lingnan area of China. According to archaeological findings, Maba people are the earliest human beings in Guangdong, about 129000 years ago. In this era, they already knew how to cook food with natural fire, and started Cantonese cuisine on this basis. About 30 thousand years ago, it was in the transitional period from primitive mankind to clan commune. 3. About 6,543,800 years ago, ancient humans found that the burnt soil would not dissolve in water, so they mixed the Vitex negundo basket with the soil to facilitate air drying, and burned Vitex negundo into ashes to make early pottery pots. Since then, our ancestors began to use pottery utensils to cook food. The invention and use of pottery is of great significance, which led to the emergence of cooking methods using fire heat transfer media, such as boiling and steaming, and the cooking methods began to diversify. In terms of further expanding food sources, some foods that need to be cooked for a long time can be eaten now, which reduces human diseases, enhances physical fitness, and finally promotes the development of human brain, providing basic conditions for the birth of brewing technology later. It can be seen that the invention of pottery made the development of cooking enter a new stage. 4. Guangdong Archaeology discovered the Qingtang site in Yingde, Guangdong Province and the Linglongyan site in Shixing County during the development of matriarchal clan commune, about seven or eight thousand years ago. There is a fossil and pottery in the ruins, which shows that the cooking technology in Lingnan area was developed at least seven or eight thousand years ago, and the formation period of Cantonese cuisine began. 5. From the cultural sites of Hanjiang River and Pearl River Delta, which reflect the prosperity of matriarchal clan commune 4000 ~ 6000 years ago, and the cultural sites of Xiqiao Mountain and Mabaxia, which reflect the transition period from matriarchal clan commune to paternal clan commune 3000 ~ 4000 years ago, it can be seen that hoeing agriculture and animal husbandry have generally appeared in Guangdong, and the material conditions for developing cooking are available. After the Qin Dynasty unified Lingnan, three new counties were established in Lingnan, and hundreds of thousands of Han people in the south brought cooking skills from the Central Plains. After the Western Han Dynasty, the people of the Central Plains continued to move southward in various ways, realizing the integration of "Han and Yue" through "miscellaneous places", and the Nanyue people actually began to sinicize. The scientific knowledge and food culture brought by the Han nationality in the south combined with the geographical environment, products and food customs of the Vietnamese in Lingnan, and China people kept opening up and created unique food characteristics. This is based on the diet fashion in South Vietnam. The formation of the dietary characteristics of the Central Plains diet combined with the essence of skills laid the foundation for the inclusive style of Cantonese cuisine in the future development process and the young style of continuous progress and innovation. The sugar industry in Lingnan was quite developed in Han Dynasty, and the cane sugar in Lingnan was not only used as a tribute but also sold in the market. Before the birth of monosodium glutamate, adding a small amount of sucrose to taste properly will produce a fresh and sweet taste, which is also a source of the lofty freshness of Cantonese cuisine. 6. During the Sui, Tang, Song and Yuan Dynasties, Cantonese cuisine entered a period of rapid growth. During this period, Cantonese cuisine can grow rapidly, stand out and be unique for many reasons. A pottery model of a paddy field on a ship was unearthed from the Eastern Han Dynasty tomb in Shi Lan, Foshan. It shows the scene of summer harvest and summer sowing at the same time. This model tells us that the Pearl River Delta had already produced two crops of rice at that time, indicating that the Pearl River Delta has become one of the advanced agricultural areas in China, which not only diversified Guangdong's food resources, but also had a stable supply, which achieved real richness and laid a solid foundation for the growth of Cantonese cuisine. Secondly, since the Tang Dynasty, Guangzhou has gradually prospered. The development of business has promoted the development of catering industry, the development of catering industry. In the catering market, the north and the south are connected, and Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine compete with each other, which promotes the food style of convenience, satisfaction, novelty and aftertaste. 7. During the Ming and Qing Dynasties, due to the large-scale water conservancy construction and improvement and the improvement of farming technology, Guangdong's domestic industry gradually came to the forefront of the country, and the Pearl River Delta was known as the "land of plenty". Guangdong has unique advantages in foreign trade. In Ming and Qing dynasties, the government implemented the policy of banning the sea and set up trading companies in Quanzhou, Ningbo and Guangzhou. Moreover, Quanzhou only connects Ryukyu, Ningbo only connects Japan, and Guangzhou only connects Southeast Asia and western countries. In the Qing Dynasty, due to the pirates' plundering of the coastal areas of China by western colonists, the fear made the Qing government implement a stricter policy of forbidding the sea, closed the coastal ports, and left Guangzhou alone to arrange the foreign trade of the Qing Dynasty. Since then, merchants from home and abroad in Guangzhou have gathered to eat everywhere, and western-style catering and western-style packages have been launched one after another, and the catering market is very prosperous. At this time, the Guangdong food market can be described as a collection of famous dishes, competing for beauty, and "food in Guangzhou" has begun to take shape. Cantonese cuisine has developed into a prosperous period. 8. For more than half a century after the founding of New China, although the socio-economic development fluctuated due to natural disasters or external or internal human resources, which directly affected the performance of Guangdong catering market, it did not affect the rationality of this period as a prosperous period of Cantonese cuisine. After the birth of New China, the economy developed gradually, economic and trade activities were frequent, and the society was stable and prosperous. While the government attaches importance to the political liberation of catering workers, the idea of developing dishes has also been liberated, and talents have been brought into full play, so that Cantonese cuisine has the opportunity to continue to develop. After the founding of New China, the reception work of China and Export Commodities Fair twice a year has prompted Cantonese cuisine to continuously develop new dishes and interrupt innovative technology. China implements the policy of reform and opening-up, and Guangdong, as the forefront of reform and opening-up, has three earliest special economic zones, namely Shenzhen, Zhuhai and Shantou. Its economy has taken off rapidly, and Cantonese cuisine has once again benefited from economic development. Especially with the return of Hong Kong and Macao to the motherland, the cooking exchanges between the two places have become increasingly frequent, and the choice of Cantonese cuisine is more convenient for overseas cooking materials and seasonings. Under such circumstances and conditions, how can Cantonese cuisine not develop? 9. Guangdong cuisine education has formed a complete network of vocational education, dual-track professional research, short-term training of secondary education, multi-level higher education, amateur education, full-time study, various forms of formal education, social forces running schools, government investment running schools and smooth channels. Cooking education has gradually embarked on a standardized, scientific and modern road. It plays an important role in Guangdong cuisine facing the new century, absorbing new technologies and developing in a scientific and modern direction. Second, the characteristics of Cantonese cuisine 1. The choices are wide and varied. Birds, beasts, snakes and insects can all enter Guangdong. The terrain is complex and the climate is hot and rainy, which is very suitable for the production of animals and plants. The products are quite rich. There are game in the north and seafood in the south. The term "Top Ten Seafood" has a long history. Rivers in the Pearl River Delta crisscross, fruits and vegetables are evergreen all the year round, and poultry and livestock are of high quality. Moreover, Guangdong is located at the south gate of China's foreign trade, so it is very convenient to introduce foreign raw materials, which creates good conditions for Cantonese cuisine to choose raw materials widely. The choice of raw materials is mostly natural. Cantonese cuisine pays attention to the seasonality of raw materials. "Don't eat from time to time" means to eat fish such as spring fish, autumn carp, autumn carp, summer carp and long winter bass. Eating snakes means "autumn wind and three snakes are fat, and eating snakes is good luck". There are many such things, such as choosing "seasonal dishes" when eating vegetables and so on. In addition to choosing the most fertile period of raw materials, we should pay special attention to choosing the best part of raw materials. Guangdong has the habit of omnivore since ancient times. Archaeological findings show that the food of Guangdong ancestors was very rich. The development of Dushizi site in Yangchun shows that the food at that time included rhinoceros, giant leopard, black bear, clouded leopard, buffalo, water deer, otter, porcupine, small spirit hunting, golden cat, civet, mouse, monkey, snail, clam, clam and so on. In many sites in the late Neolithic period, in addition to the remains of various domestic animals, a large number of fish, clams, snails, snakes and snake skeletons or shells were found. This shows that exotic omnivores are a traditional habit of Guangdong people (of course, eating wild animals is not advocated now). As early as more than two thousand years ago, the book Huainanzi written by the Western Han people recorded that "the Vietnamese thought that the viper took the food, but China got different". Until now, snakes are still a good food. In the Southern Song Dynasty, Zhou Qufei said in more detail in "A Generation Beyond the Ridge": "People in the deep and wide areas, regardless of birds, animals, snakes and insects, eat everything." It stinks ugly, the mountain has the name of turtle, the bamboo has the name of mouse, the bird and the stork are full, and the sturgeon's lips are alive and well, which is called the fish soul. This is also a treasure. As for the snake, you must catch it, no matter how long it is, no matter how big or small it is, no matter how disgusting it is to bats, no matter how terrible the clams are, no matter how tiny the locusts are. The poison of the hive. The filth of hemp insects, fried and eaten, the base of locusts, the wings of snakes, fried and eaten. Many birds, animals, snakes and insects have a strong smell of fishy dryness. It can be seen that the cooking skills of Lingnan people at that time were very high. ) Qu Dajun in the Qing Dynasty praised "the food in the world should be available in eastern Guangdong, but the food in eastern Guangdong may not be the food in the world" in "Guangdong New Road". As for birds, Guangdong people have a saying: "It is better to eat four ounces in the sky than half a catty underground" (the old 16 ounces is 1 kg), and the degree of preference can be seen in general. Guangdong people love dogs, especially in winter, and dogs are regarded as the best taste. Chefs in Guangdong cook dog meat with Guangdong's three treasures, tangerine peel, ginger and straw grass, which are extremely fragrant. First, cook the dog meat with straw to golden brown, then scrape the pieces, and then fry the fried dog meat until fragrant. At this time, the vivid description of the aroma of dog meat in Guangdong is also a portrayal of the mentality of Cantonese people intoxicated with the taste and aroma of dog meat. There may be many foreign gourmets who can't resist the temptation of Guangdong dog meat. But they were still frightened by the delicious cat meat, not to mention mouse meat, lice, bee pupae and earthworms. 2. Cooking skills are my master, and the cooking methods of Cantonese cuisine used at home and abroad all originate from the people. Since the "Sino-Vietnamese Integration" period, with the integration of the cooking methods of Cantonese cuisine with the advanced methods of the Central Plains, Cantonese cuisine has an eclectic and open concept. After the exchange of food culture and cooking skills in past dynasties, Cantonese cuisine absorbed the essence of many cooking skills. The introduction of western food into Guangdong has brought new enlightenment to Cantonese cuisine. Cantonese cuisine has absorbed the essence of Chinese and foreign cooking skills extensively, combined with its own climate characteristics and customs, and formed its own complete cooking skill system and unique cooking characteristics, which is unique and attracts worldwide attention. For example, from the "explosion method" in the north to the "oil bubble method"; The plastic-cooked "steak" is improved to the "steak" which is cooked separately and served in layers, expanding the range of materials; Develop general cooking methods into standardized cooking methods for making expensive soup; Divide the decoction into five kinds; The baking method, Gillette frying method, pork chop and steak of western food were introduced, and they were transformed into their own famous cooking methods, and the sauce seasoning method of Cantonese food was created by learning from the sauce of western food. Cantonese cuisine has also created unique cooking methods, such as roasting, baking, stewing, soft frying, dipping and Gillette frying, which fully shows the revolutionary nature of Cantonese cuisine. 3, five flavors and six flavors, seasoning basis; Because of the ingredients, the flavor is distinct, and the sauce is used, and the shade is suitable. The five flavors are sweet, crisp, soft, fat and strong, and the six flavors are sour, sweet, bitter, spicy, salty and fresh. Through the optimal combination of five flavors and six flavors, the beautiful taste of Cantonese cuisine is formed. Cantonese cuisine has always paid attention to choosing the right seasoning and flavor according to the nature and taste characteristics of raw materials. For example, boiled chicken with ginger, suckling pig with white sugar in pig sauce, lobster sauce, melon and pepper, boiled shrimp dipped in shredded Chili sauce and so on. , make the taste wonderful. Cantonese cuisine will continue to explore the art of seasoning and explore more new flavors. There are not the most fragrant types of Cantonese cuisine, but the characteristics of each fragrant type are very distinct and not easy to be confused. For example, eggplant is leafy, sweet and sour, with a rich and fleshy passion fruit juice flavor, a lemon juice flavor of Chen chen lemon, an orange juice flavor of orange, and a large number of flavors and fragrances as the basic taste. The practice of using sauces in Cantonese cuisine spread all over the country and was widely imitated step by step. The condiment factory also develops mature Dehe seasonings into its own products to meet the market demand. 4. Cuisine pays attention to good taste, and pays attention to being clear, fresh, cool, tender and smooth, which embodies the strong Lingnan characteristics. Cantonese cuisine means light, fresh and refreshing. Qing is by no means like water, bland and tasteless, but seeks the freshness in Qing, the beauty in light, and the original flavor of delicious raw materials unique to food. Compared with other local cuisines, the pursuit of freshness is the most prominent and typical feature of Cantonese cuisine. It can even be said that there is no place where the love of umami is so pursued, so obsessed and the creation of umami is so successful. Technically, Cantonese cuisine is willing to pay any price for keeping fresh, increasing freshness, supplementing freshness and helping freshness. Because Cantonese cuisine regards the soul of umami, the creation of umami as the highest realm of cooking skills, and the first taste as the most beautiful enjoyment of American food. Guangdong cuisine's understanding of Shuang is refreshing, crisp, sweet, slippery and elastic. Tenderness is the expression of delicate and tender texture, baked but not firewood, soft but not waxy. Slippery means smooth, soft and smooth, which is a rough and non-biting taste. These are great textures. Cantonese cuisine pays attention to freshness, in fact, it requires high quality of dishes. It is much more difficult to cook fresh vegetables than spicy ones. Because freshness is like warm spring breeze, without strong stimulation, people can freely and meticulously breed all kinds of pleasant aesthetic feelings. Cantonese cuisine pays attention to freshness, which promotes the discussion of seasoning skills and the study of cooking skills. Therefore, promoting the development of Cantonese cuisine is an important aspect. 5. Flexible use of cooking methods to create endless varieties. Since the Tang Dynasty, Guangdong's economy has gradually prospered, its materials are relatively rich, and its food style has prevailed, gradually forming the reputation of "Eating in Guangzhou". "Eating in Guangzhou" is a social recognition of Guangzhou's convenience, richness, satisfaction, novelty and aftertaste. "Eating in Guangzhou" is "forced" by local people. Cantonese people are very particular about eating, and they are almost critical about the taste of dishes and the novelty of dishes. Without novel dishes and tastes, the store is closed. "Eating in Guangzhou" makes Guangdong prosperous and driven by the economy. Merchants in different countries have different requirements for the taste of dishes. Cantonese cuisine must conform to the taste and upgrade the grade. "Food in Guangzhou" is played out in the fierce market competition. Historically, Guangzhou has long been a place where business activities are very active, and the catering industry is very developed, which has triggered fierce competition among restaurants. As a result of the competition, many famous chefs, many branches and many famous dishes have been created. Today, with the development of catering industry, the update and development speed of dishes presents a rapid trend. Rich specialties are the basis of "eating in Guangzhou", strong demand is the driving force of "eating in Guangzhou", and the concept of openness and tolerance is the capital of "eating in Guangzhou". A large number of famous chefs, famous shops and many dishes are the embodiment of "eating in Guangzhou", and the support of the government will make the development of "eating in Guangzhou" long-term. 6. Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine blend and compete with each other, which is very distinctive. Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine are three components of Cantonese cuisine. Although these three local cuisines are similar in many places, they have different flavors because of their different places and different evolution processes. This difference enriches the content, broadens the field and enriches the image of Cantonese cuisine. Where there are differences, there is the possibility of mutual supervision and promotion. In fact, the characteristics of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine are developing well at present. People feel that Cantonese cuisine is always novel, and it emerges endlessly in the catering market, which makes people feel that Cantonese cuisine is changing endlessly. Although Cantonese cuisine consists of Guangzhou cuisine, Dongjiang cuisine and Chaozhou cuisine, these three local dishes have their own advantages. Guangzhou cuisine has many ingredients, is good at variety, and pays attention to freshness, tenderness and smoothness. Generally, it is light in summer and autumn, mellow in winter and spring, and pays attention to "five flavors" and "six flavors" in taste. Especially for small fry, you need to master the temperature, and the oil temperature is just right. Chaozhou cuisine mainly cooks seafood, especially soup, which is exquisite in knife work and sweet in taste, and pays attention to maintaining the original flavor of the main ingredients. Dongjiang cuisine has outstanding main ingredients, simple style and unique local flavor.