The first one, soup
The soups cooked here in Yuncheng include hemp broth, squid soup, vermicelli chicken, hot and sour belly soup, raw rice balls, corn mash and so on. They are all rice soup, and the soup of Cantonese cuisine is all pre-meal soup, which looks like simple water, but in fact it is all real. I have had the privilege of tasting it several times, especially those that have no taste.
Second, food.
Cantonese cuisine is basically light, fresh and exquisite, so the price of vegetables is also high. Friends who like to pay attention to taste may not be used to it.
Third, fish.
I have never seen steamed fish. Here in Shanxi, there are mainly grass carp and carp. This kind of fish doesn't taste good when steamed, and the meat is full of thorns. Guangdong is near the sea, and the most important thing is the seafood of fish. Grouper is one of the delicacies, East Star Spot, Rat Spot and Napoleon wrasse. These fish are really not cheap, and the taste is worthy of its price.
Fourth, vegetables.
No matter how many dishes you order, or how expensive the dishes are, the last dish is definitely green vegetables. According to the restaurant, it is deoiling. I ate a lot of fish and meat in front, and finally some seasonal vegetables, which were refreshing and greasy.
To sum up, the focus of Cantonese cuisine is fresh, without too much seasoning, to maintain the original flavor of ingredients. The Cantonese cuisine in the hotel is basically a business banquet, which is of high grade and has the face to treat guests. Personally, I feel that Cantonese cuisine is not as grounded as Sichuan cuisine. Don't spray if you don't like it Thank you.
How do people all over the country view Cantonese cuisine?
I'm from Hubei, to be exact, from Wuhan, Hubei. Many years ago, my father took me to Guangzhou once, so eating out is inevitable. Let me talk about the impression that Cantonese cuisine left on me when I was a child.
On that occasion, my father went on a business trip and took me with him during the summer vacation. In those days in Guangzhou, I couldn't eat well because I was not used to Cantonese food.
Tell me about my views on Cantonese cuisine when I was a child. I feel that the taste is relatively light, and the dishes pay more attention to the heat and pot taste. Although there are all kinds of soups, they are either too sweet or too weak. When I was a child, I liked to drink greasy ribs lotus root soup at home. Therefore, during those days in Guangzhou, I didn't like all kinds of soups at all.
This is my view of Cantonese cuisine when I was a child. After many years, I have never had a chance to get involved with Cantonese food in my life.
Until recent years, I was cooking in the kitchen at home, and I began to learn cooking from various recipes. Over time, I like to cook Hunan cuisine and Sichuan cuisine. Recently, my attitude towards cuisine has changed 180 degrees. I began to like vegetables, light ingredients, and Cantonese cuisine. I was afraid of being serious about everything except food.
How do people all over the country view Cantonese cuisine?
Let's talk briefly first. The home cooking my family eats every night and the dishes my mother used to cook are heavy, greasy and practical, which may be the living habits of the older generation. However, after eating for many years, my chubby figure told me that I must change my eating habits and be thinner.
Now, my view of Cantonese cuisine is like this. I feel that Cantonese cuisine is more refined and pays more attention to the quality of life. The choice of ingredients is diverse, the selection of ingredients is more exotic and the ingredients are more exquisite. It changes with different seasons. The characteristics of dishes in summer and autumn are relatively light, while the taste of Spring Festival in winter is relatively rich. Specifically, I will talk about my understanding of Cantonese cuisine from the following aspects;
First, the composition of Cantonese cuisine;
There are three branches, namely, Guangzhou cuisine, Dongjiang cuisine and Chaozhou cuisine, among which Guangzhou cuisine is the representative. There are local characteristics, such as Nanhai cuisine, Panyu cuisine, Dongguan cuisine, Zhongshan cuisine and Shunde cuisine. Flying in the sky, crawling on the ground and swimming in the water can all make delicious dishes, which are clear but not light, fresh but not vulgar, oily but not greasy, and most of them are fried. For the cooking in Guangzhou cuisine, the chef can accurately grasp the temperature and oil temperature, with distinctive characteristics;
Dongjiang cuisine is also called "Hakka cuisine". Most of the dishes are meat, and I like to use simple sauces. Strong taste, heavy oil and salty taste. Casserole dishes are mainly famous for their strong local flavor.
Chaozhou cuisine has its own style, which is characterized by cooking seafood, paying attention to knife skills and fresh and sweet taste. It likes to use fish sauce, vegetable sauce, plum mutton sauce and so on. And there are many beets, thick and thin, sweet and delicious.
Second, Cantonese cuisine has so many characteristics;
1, with unique ingredients, distinctive features and extensive materials. Often a dish is rich in main ingredients, and the ingredients and seasonings are equally colorful, but the ingredients are not miscellaneous and fresh, paying attention to color, fragrance and shape, and the main body is delicious;
2. Pay more attention to the taste of dishes. There is freshness in the clear and beauty in the light. It is mainly fried, tender but not raw, oily but not greasy, and there are other cooking methods, such as frying, stewing, stewing and so on.
3. Cantonese cuisine pays more attention to decoration. For example, in Sweet and Sour Mandarin Fish, the fish is changed into the shape of chrysanthemum, which is convenient and hygienic to eat, and it also reflects its characteristics of paying attention to decoration;
The above gives you a brief introduction to some characteristics and composition of Cantonese cuisine. Below, I will tell you some of my own preferences for Cantonese cuisine, mainly as follows:
1, Hubei loves Chinese cabbage. In Guangdong cuisine, there is a kind of Chinese kale with scallion oil, which is more delicious. However, I couldn't get used to kale, so I changed it into Chinese cabbage and made a garlic-flavored Chinese cabbage with Cantonese cuisine. This dish can reflect the delicacy and health of Cantonese cuisine. In Hubei, we stir-fry hearts.
2. In Cantonese cuisine, there is a steamed pork ribs with sour plum soup. In Hubei, ribs are all seasoned with fermented bean curd. After using sour plum sauce, they can not only remove the fishy smell, but also taste sweet and sour. After I was inspired, I changed the sour plum sauce into garlic and chopped pepper, and adopted Cantonese cuisine. The finished product was surprisingly delicious, which broke my habit of eating only steamed pork ribs with powder for many years and added another special dish to my dining table.
How do people all over the country view Cantonese cuisine?
Finally, I want to say a few words. If you like Cantonese food, you can learn from me and borrow a cookbook from the library. For Cantonese cuisine, choosing your favorite ingredients and practices in the book, making appropriate adjustments and collocations according to your own tastes, diversifying the dishes on our table, or changing the tastes occasionally may also bring us surprises;
Finally, thank you for reading. You can leave us a message in the comment area, talk about your views and share your happiness. We'll wait for you in the comments section.
It must be green vegetables! No vegetables, no rice. What the netizen said is true. Vegetables are really very important food for Cantonese people. You can't live without vegetables except fish and meat. And cooking must not put too much oil, whatever you mean.
I have to wash the dishes! Washing dishes with boiling water before meals must be the first place. This sacred ceremony in the eyes of Cantonese people can easily cause waiters to vomit in the north. "Our dishes and chopsticks are all disinfected!" In Guangdong, you can't eat this meal without washing dishes with boiling water before meals.
You must drink soup! Don't forget to order a soup even if you eat fast food. Everyone thinks that the greatest nutrition lies in simmering soup. As for the seaweed and egg soup in the north, in the eyes of Cantonese, it is not called soup at all ... Cantonese believe that all nutrients are in the soup.
Must be steamed! The best way to eat is steaming, because it can retain the original flavor and nutrition of the ingredients to the maximum extent. Steamed seafood, steamed pigs, cows, sheep, chickens, ducks, fish, steamed beans, steamed baby dishes ... From meat to vegetables, there seems to be nothing that can't be steamed in Guangdong.
As a Sichuanese, I was surrounded by Sichuan food since I was a child. I only ate Sichuan food before I left Sichuan. I came to work in Shenzhen in 2000. As a transportation hub between Hong Kong and the Mainland, Shenzhen is separated from Hong Kong by a river, connected to Dongguan in the north and Guangzhou and Foshan in the north, not far from several cities. It can be said that it is in the hinterland of Guangdong.
When I first arrived in Guangdong, I worked in a Sichuan restaurant. Because I work in the morning, in the middle and in the evening, and I will go out for breakfast at night. At that time, I was particularly impressed with the morning tea in Guangdong.
Morning tea is actually a kind of culture, because it is not only available in the morning. Morning tea is generally charged according to the number of people, generally ranging from 1-3 yuan. The first cup of tea is not for drinking. After the tea is poured, it is used to clean cups, bowls and spoons of chopsticks. The waiter will take a big glass tea bowl to hold the tea for washing dishes.
The food in morning tea is also different from that in dinner. Most of them are steamed in a steamer. Snacks in the steamer are not large and expensive. Different grades of morning tea restaurants have different prices. Generally, a cage is a few yuan cheaper and a dozen yuan more expensive. It is normal for two or three people to eat one or two hundred at a time.
Cantonese food is also called Cantonese food. I think it's mainly Cantonese food. Guangdong has a vast territory. In addition to Cantonese cuisine, Hakka cuisine and Chaozhou cuisine are also famous, and seafood is also a school of its own.
Cantonese food is very big and highly accepted. As a person who grew up with spicy snacks, even if it is the first time to eat Cantonese food, it is easy to accept this taste.
Cantonese cuisine is mainly salty and fresh, and most dishes highlight the freshness of the ingredients themselves. The selection of dishes requires high freshness.
What impressed me most about Hakka cuisine was making tofu.
To tell the truth, I don't eat much Hakka food. Every time I go to eat Hakka food, I want tofu.
Stuff the meat into the tofu block and steam it out. The main seasonings are soy sauce and salt, and tofu and meat taste delicious.
I think Chaozhou cuisine should focus on seafood.
What I patronize most is Chaozhou casserole porridge. Chaozhou casserole porridge is not simple casserole rice porridge. Can put all kinds of seafood, such as shrimp, crab, abalone and so on. Often when it's midnight snack, some of our friends will eat casserole porridge, and a large casserole of seafood porridge will be enough.
Chaozhou cuisine produces seafood, and brine is also famous. The famous pork knuckle rice is bittern from Chaozhou.
And the king of dried soup all over the street. I don't know if it's from Chaozhou, but many of them are from chaozhou people.
Chaozhou people, known as the "Oriental Jew", did not like to work, but liked to do business, and he was especially devoted to helping each other. On many streets, a whole street is doing business with chaozhou people. Especially selling snacks, brine, soup powder, fried powder and fried seafood.
The above is just a part of Cantonese cuisine. I just shared a small part of the taste that I ate too much. Cantonese cuisine has a wide variety of ingredients, diverse styles and different tastes, and is very good at stimulating the taste of ingredients themselves. I think Cantonese cuisine, as a major cuisine, deserves its reputation.
As long as it comes to Cantonese food, many people anywhere in China should have eaten it. Cantonese cuisine seems to be more popular in the coastal areas of southerners. Cantonese food is light and not greasy, which is in line with the taste of southerners. As a northerner, I am a little unaccustomed to Cantonese cuisine. We northerners like greasy food.
Cantonese cuisine is not as spicy as Sichuan cuisine, nor as thick as Shandong cuisine, nor as heavy as Huaiyang cuisine. Light and refreshing, the pursuit of original ingredients, is the essence of Cantonese cuisine.
Of course, you can blame me for not being so comprehensive. Let's talk about Cantonese cuisine. Why compare it with other cuisines? I also admit that no matter whether it is the four major cuisines or the eight major cuisines, the old cuisines naturally have their own advantages, but for eating, the taste buds, the organ that directly receives food, often have different taste bud attributes, but you really have to admit that no matter what kind of "attributes", the taste buds will jump involuntarily at the moment they contact Cantonese cuisine.
Some people like to eat Cantonese food because they can often eat fresh dishes. According to the different seasons, sometimes the dishes are ordered. It is constantly emerging in Cantonese cuisine, just like Cantonese cuisine, which is as delicate, light and refreshing-not greasy.
Guangdong is a vast country. As far as some cities I have been to are concerned, I found that although all parts of Guangdong belong to the category of Cantonese cuisine, there are unique local dishes everywhere, which are not found in other places.
How to treat Cantonese cuisine all over the country?
Speaking of cantonese food. You will think of the master of Guangzhou cuisine. High salary. Ordinary people really can't do it. However, Cantonese food is really healthy. You can eat more Cantonese food for your health. Guangdong cuisine is beautifully cooked and set up. Mainly light, delicacies, birds and animals. Guangdong people dare to eat all the animals they see. Here it is. I admire Cantonese people very much. Cantonese food is really exquisite and beautiful. A place worth learning. This may be related to local cultural customs. Delicious from cooking. Free yourself from the tedious process of cooking. Do a very good thing. This all reflects. People in this place are not only careful about the food they cook. Very attentive. So Guangdong is very rich. We should learn from cooking and learn from them in all aspects of cooking.
As a northerner who has experienced cooking, in my eyes, Cantonese cuisine has always been the representative of the tall. And it gives me the feeling that when I go to the Cantonese restaurant to order food, I am afraid that my wallet is not thick enough and there is no food that the Cantonese restaurant can't cook.
When I first came into contact with Cantonese cuisine in the 1990s, I opened a Cantonese restaurant with "Chaozhou cuisine" as the main theme. Basically, I can go there for a meal, which is a symbol of status and status. Not the average person can afford it.
Later, several Cantonese restaurants were opened, but they have always been synonymous with high-end. Therefore, in the north, Cantonese restaurants are basically opened in high-end star-rated hotels, and few roadside restaurants are under the banner of Cantonese restaurants.
However, our hotel also deals in many Cantonese dishes. The most common are lettuce in oyster sauce, steamed seafood with garlic, crispy barbecue, and even the most famous old fire soup in Cantonese cuisine is also operated.
In my eyes, Cantonese cuisine is second only to Shandong cuisine. After all, Shandong cuisine belongs to hometown cuisine, and its cooking techniques and seasoning of various dishes are especially suitable for northerners. As the first of the four major cuisines, it is naturally not "vain".
Cantonese food is like this in my eyes.
In Guangdong, chicken tastes like chicken, Caicai tastes like chicken, and shrimp tastes like shrimp.
Other flavors are chicken pepper, vegetable pepper and shrimp pepper.
Guangdong people like to keep in good health, which is known to all the people in the country. Reflected in the dishes, but also the embodiment of health to the extreme:
First, reduce oil.
There are many ways to cook, cut, boil and steam.
Second, light.
Pay attention to the original flavor, so we seldom use strong seasonings. We should eat more fresh vegetables-"soup" and more fresh seafood-"boiled".
Third, nutrition.
When it comes to nutrition, Old Tang Huo is the top representative of Cantonese cuisine health-not only a wide variety, but also the effect of conditioning the body. ...
I come from Chongqing. I have lived in Guangzhou for 20 years. It took me five years to accept Cantonese cuisine, but I fell in love with Cantonese cuisine in the last 15 years. Now I only eat Sichuan food occasionally-I don't think it's not delicious. Sichuan cuisine tastes like seasoning, not food. Comparatively speaking, Cantonese cuisine is more nutritious. ...