Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Cantonese cuisine has exquisite materials, extensive materials, fine workmanship, a combination of Chinese and western, and delicious quality. Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.

Guangzhou cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places, with the characteristics of clear, fresh, cool, tender and smooth. Wuzi? 、? Six flavors? Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. Guangzhou cuisine is the representative of Cantonese cuisine, which is owned by the whole people? Eating in Guangzhou? Shunde was awarded the world title by UNESCO? The capital of food? Title.

Chaozhou cuisine originated in Chaoshan area of Guangdong Province. Chaozhou cuisine is the backbone and representative of Cantonese cuisine. In 2004, he won the gold medal in the 5th National Cooking Technology Competition. 20 10 represented Cantonese cuisine in the Shanghai World Expo, and 20 12 represented China cuisine in the Yeosu World Expo. Chaozhou 20 14 was selected as China Radio International? What is the best food city in China recommended by global netizens? .

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including Meijiang, Dongjiang and Beijiang river basins. Hakka cuisine can be divided into? Mountain system? 、? Water system? 、? Individual dishes? .

Mountain? Hakka dishes? , distributed in Meizhou and other mountainous areas, water system refers to? Dongjiang cuisine? . Meizhou is the hometown of Hakka cuisine, represented by Dongjiang cuisine. Most dishes are meat, but few are aquatic. The main ingredients are outstanding, paying attention to fragrance, heavy oil and salt. They are good at casserole dishes, full of local flavor, and quite a legacy of the Central Plains.

Development history

Cantonese cuisine has the characteristics of Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Baoan and other local flavors, as well as the strengths of other provinces such as Beijing, Jiangsu, Huai and Hangzhou, as well as western food, which are integrated into one and become a family of their own. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. Cooking skills are varied and varied, and the materials are strange and extensive. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. Clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Wuzi? (fragrant, loose, soft, fat, thick)? Six flavors? Sour, sweet, bitter, spicy, salty and fresh. Strong seasonality, light in summer and autumn, strong in winter and spring.

Ten Famous Cantonese Cuisine

Cantonese cuisine is the representative cuisine of China abroad. Cantonese cuisine is complex and exquisite. Cantonese cuisine is the embodiment of a culture, an atmosphere, a rendering, a harmony, a folk custom, a color and a health standard.

Zhejiang cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight great dishes in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty. The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near.

Zhejiang cuisine system is composed of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.

Zhejiang cuisine is similar to Jiangsu cuisine, so it is often called together? Jiangsu and Zhejiang cuisine? .

Brief introduction of famous dishes

Dongpo pork, stir-fried bell, steamed pork with lotus leaf powder

Basic information

Tracing back to the source: Since the Song Dynasty, most food works have been written by scholars in Jiangsu and Zhejiang provinces, and their representative dishes are also related to cultural celebrities and places of interest.

Zhejiang cuisine is famous at home and abroad for its rich cultural characteristics.

Very distinctive: Zhejiang cuisine consists of hangzhou dishes, Ningbo cuisine, Shaoxing cuisine and Ou cuisine. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Flavor with fragrant grains.

Extreme measures: There are more than 30 commonly used cooking techniques, with emphasis on stewing, stewing and stewing.

Representatives: Dongpo Meat (Hangzhou), West Lake Vinegar Fish (Hangzhou), Longjing Shrimp (Hangzhou) and Three-line Knocking Fish (Wenzhou)