Cantonese cuisine, also known as Cantonese cuisine, is the second largest folk cuisine in China, second only to Sichuan cuisine. In foreign countries, Cantonese cuisine has also become a representative dish in China. Cantonese cuisine pays attention to the original flavor, freshness and lightness of dishes. The formation of each kind of cuisine is related to the local natural environment and history and humanities. The formation of Cantonese cuisine is naturally influenced by Guangdong's geographical environment and customs.

In my impression, the biggest feature of Cantonese cuisine is making soup. Guangdong belongs to the subtropical region, which is close to the ocean. The hot and humid weather makes the nutrients in the human body lose quickly, so people here have developed the habit of drinking soup to nourish their bodies, and soup has become a special dish in Cantonese cuisine. Unlike northerners, they choose authentic and high-quality ingredients to make soup. After several hours of careful cooking, they usually add some traditional Chinese medicine ingredients, such as Polygonatum odoratum, Adenophora adenophora, Codonopsis pilosula and American ginseng. It can not only supplement the nutrients needed by the human body, but also play a role in health care. I learned a simple home-cooked dish from Cantonese: ribs rice. The practice is: choose the best ribs, cut them into small pieces, blanch them, stew them in a casserole, add peanuts, mushrooms, dates, corn and rice, and simmer for about two hours. You can also add vegetables and other materials according to your own preferences. Although this dish looks simple, it is delicious, soft and delicious, rich in various nutrients, and especially suitable for children.

The second feature is seafood products. Guangdong is close to the ocean and has a unique geographical advantage, so there are many kinds of aquatic products here, and they are all fresh seafood. So just from this point of view, the fresh taste of seafood products can be guaranteed, unlike what we eat in the mainland, most of them are artificially preserved frozen products or aquatic products. The freshest ingredients are often the simplest cooking methods and seasonings. Therefore, for these fresh seafood products, the best cooking method is steaming, just adding a few simple condiments, such as onion, ginger, soy sauce and a little salt. This not only retains the original flavor of seafood products, but also ensures that the nutrients in aquatic products are not lost to the greatest extent. Seafood is a product with high protein and low fat, and it also contains other trace elements such as calcium and iron and a variety of amino acids. These natural trace elements are more easily absorbed by the human body.

Besides, Cantonese cuisine is also different from other cuisines in cooking. Although it is mainly fried and fried, it pays attention to the original flavor of the ingredients and does not add too much seasoning, mainly to ensure the freshness and taste of the ingredients. At the same time, it is light in taste, but delicious, unlike Sichuan food, which is spicy and heavy, and adds a lot of spices. Such as: boiled chicken, boiled shrimp, roasted goose and other famous Cantonese dishes are light, delicious and unique.

Therefore, whether from the way of cooking or the choice of ingredients, Cantonese cuisine pays more attention to health and nutrition.