For dinner, a light diet is recommended, which is better! In the evening, we sleep most of the time. Eating too much, too salty, too oily and too sweet is not good. It is generally recommended to eat less-it is best to pay attention to a light diet!

Cantonese people are delicious-diet is not only a physiological need for them, but also a hobby. They experience the taste in their diet and even the essence of life. Close to the sea, Cantonese people are more delicious than inland people, and Cantonese cuisine is also famous for its vigorous seafood. It's not just swimming in the water, flying in the sky and running underground-Cantonese people can't eat anything. They have a good appetite and are interested in all kinds of food. It is said that in ancient China, the earliest people who ate snakes were Cantonese, and then they gradually spread to the Central Plains. "Tired Miscellaneous Notes" contains: "Lingnan people like to spit snakes and changed their names to Mao Yi". In order to eat properly, the snake was even renamed. This kind of interesting thing can only be done by Cantonese. "Clear Money" also said: "Guangdong people are fond of snakes, which means that any kind of snakes can be eaten with meals ... They eat with snakes and cats, which is called dragon and tiger dishes. Snakes and chickens eat together, which is called dragon and phoenix dishes. " Even dragons are used to describe snakes. Cantonese people have a self-defeating feeling when holding chopsticks. In any case, the first person to eat crabs is always respectable, and Cantonese people can be called warriors of diet.

For another example, Guangdong people call making a phone call "making a phone call", which is very vivid: making a phone call requires slow fire and slow effort, and making a phone call requires gentle breeze and drizzle, step by step ... Everything in life seems to be related to diet. Guangdong people's imagination is always based on diet, so Guangdong's food culture is the most developed. This doesn't hinder their business acumen, and they like to talk about buying and selling (including drinking morning tea) and closing deals on the wine table-these are very lively businessmen. In contrast, Shanghainese are probably more accustomed to bargaining seriously in the office-only when it is settled can we expect him to treat us. If the negotiation breaks down, then we will go our separate ways and eat separately.

Cooking porridge is the basic skill of Cantonese people. There are many kinds of fish porridge, preserved egg porridge and so on, each with its own flavor-not quite the same as the rice porridge used by mainlanders. A small bowl of porridge, Guangdong people are so willing to work hard and strive for perfection-it can be said that they have good intentions. With this attitude, how can their lives be monotonous? What I appreciate more is the patience and skill of Cantonese people in making soup. I went to Guangzhou on business and the locals invited me to dinner. Usually in the afternoon, I will call the restaurant in advance to order soup. The chef immediately took action and put it on the stove to stew slowly (like Chinese herbal medicine). When the guests came to uncover the pot, the room was full of insoluble fragrance. It took several hours to cook the soup (including many tonics), and it was as mellow as carefully brewed wine-take a sip and be full of enthusiasm. Nutrition and taste are in this soup. Moreover, Cantonese people drink a bowl of soup before eating, which is both appetizing and nourishing. Making soup is an indispensable ritual or homework for them. It is said that all kinds of soups can't be cooked on their stove day after day-imagine such a scene, can you not be moved by Cantonese people's love for life (and their attitude towards life with relish)? Cantonese people are still worth learning.

What do Cantonese people like to eat?

People in Guangzhou love to eat and know how to eat. It is an exaggeration to say that people in Guangzhou eat everything except a four-legged table. Therefore, many kinds of materials such as sparrows, partridges, pangolins, bats, seals, mice, cats, dogs, snakes, monkeys, turtles, etc. 1000 can be turned into delicious food on the table, and even people who don't know it will mistakenly think that,

Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits, and fresh fruits are on the market all year round, so it has the reputation of "the hometown of fruits". There are more than 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple are the most widely distributed, with the largest output and the best quality, and are known as the four famous fruits in Lingnan.

Guangzhou's cuisine has a long history and enjoys a good reputation at home and abroad. Cantonese cuisine, one of the eight major cuisines in China, has become the most popular cuisine at home and abroad because of its unlimited materials, heavy quality and taste, fresh taste and endless changes. It consists of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, great seasonal changes and emphasis on nutrition science. The scale of catering industry in Guangzhou is second to none in China.

Cantonese dim sum is characterized by wide selection of materials, fine production, various patterns, salty and sweet taste and fresh taste. All kinds of snacks pay attention to harmonious colors and different shapes, which set each other off and make people never tire of eating.

Snacks with local characteristics include: shrimp dumplings, steamed dumplings, vermicelli, Pantang water chestnut cake, honeycomb taro horn, chicken cake, glutinous rice chicken, hometown salt water horn and so on. Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the banquet in Guangzhou restaurant, the delicious snacks in Beiyuan restaurant, the dim sum banquet in Panxi restaurant, the Chaozhou cuisine in Nanguo restaurant, the braised skirt wings in Dasanyuan restaurant and the golden suckling pig in Datong restaurant.

Most restaurants in Guangzhou operate "three teas, two meals and a midnight snack", which integrates food and entertainment, has long business hours and is compatible with various flavors in the vegetable market, and meets the needs of various tourists in many aspects.

Guangdong flavor

Guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous foods. At present, guangdong snacks is different from snacks. Snack refers to the small-sized rice flour food operated by street shops, which is relatively simple to make. Dim sum is all kinds of teahouses and morning tea, and there is a beautiful scenery for a week. It is characterized by a variety of colors and exquisite shapes.

Most mature practices in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry products are mainly rice and flour, followed by miscellaneous grains, which can be divided into fermented and non-fermented products when steamed to maturity; Powder food, with rice and flour as raw materials, is mostly cooked. There are many kinds of porridge, the names of which mostly depend on the materials used, and some are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. In addition to eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and nuts of plants. Omnivorous food, which does not belong to the above categories, is named after miscellaneous materials and is famous for its low price and diverse tastes.

Crispy lotus seed buns

It is made of semi-fermented flour and pastry, filled with lotus seed paste, wrapped in a circle and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is a mixture of shrimp, pork and other fillings wrapped in lake powder and made into angular steaming. The skin is thin and white, soft and bright, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it into white japonica rice, where it is broken rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s-1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and a female pastry chef of Sister E in the teahouse created the most outstanding powder fruit, which was called Sister E powder fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshments in major teahouses and restaurants. Pink fruit has become one of the beautiful spots in Yangcheng.

Lingjiao cake

It is steamed with water chestnut powder and sugar water. Water chestnut, also called horseshoe in Cantonese, hence its name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. ......

What do Cantonese people mainly eat for breakfast?

You are a Hakka, aren't you? I am also a Hakka isolated from Wuhua County, Q979740269. Come and talk sometime! I also have this ingot, which can be cured even if it is not cured. That's what you said. From the beginning of diet, you mainly don't secrete stomach acid and other foods.

What do Cantonese people like? ? What do you like to eat?

Tianjin Snacks and Bowl Cakes with Hundred Fruits are introduced in detail: Tianjin Snacks.

Technology: Steamed Baiguo Bowl Cake: 900g flour, 75g yeast, 6g edible alkali, sugar 100g, 50 red dates, 25g cooked lard, 50g peanut kernels, lotus seeds, ginkgo seeds, melon seeds, walnuts and plums. The characteristics of the 100-fruit bowl cake are fruity, soft and waxy. Teach you how to make a 100-fruit bowl cake 1. Mash all kinds of nuts, cut green plums into strips, wash red dates, remove cores and cut into 4 pieces.

2. Tear the yeast into the pot, dilute it with cold water, add flour and dough, add edible alkali and knead well, then add sugar and knead well.

3. Evenly knead the dough into strips with a diameter of inches on the chopping board and cut into 10 portions.

4. Take 10 bowl, spread cooked lard evenly, put 6 kinds of fruit materials at the bottom of the bowl, put topping agent on the auxiliary materials, simmer on low heat, steam in a cage for 20 minutes, and let cool. The key points of making a 100-fruit bowl cake: 1. The dough should be kneaded evenly and thoroughly;

2. When steaming in a cage, steam quickly with boiling water. Tianjin snacks Goubuli steamed buns are introduced in detail: Tianjin snacks

Technology: Steamed Goubuli steamed buns are made of 500g pork, 500g flour, Jiang Mo, soy sauce, monosodium glutamate, sesame oil, bone soup, yeast and edible alkali. Introduction to Goubuli Steamed Bun: It is named "Goubuli" because its founder is expensive. At the end of Qing Dynasty, Gui Guiyou opened a steamed stuffed bun shop in Sanchakou, South Canal. Because of its careful management and continuous improvement of ingredients and skills, the big steamed stuffed bun created is unique, and there are more customers. Regular customers are commensurate with his birth name and his reputation is getting bigger and bigger. Goubuli steamed stuffed bun is characterized by white and small, shaped like a chrysanthemum to be opened, soft and firm dough, soft and juicy stuffing, fat but not greasy. Teach you how to make Goubuli buns, how to make Goubuli buns 1. Add flour and proper amount of water to knead dough, knead it evenly, cover it with wet cloth and ferment. When the fermentation reaches 50% to 60%, add edible alkaline water, fully knead and simmer with low fire.

2. Pork is 3: 7, chopped into paste, mixed with Jiang Mo, and then mixed with soy sauce, monosodium glutamate, sesame oil, bone soup and water until the stuffing is strong.

3. Rub the dough into strips, add a small dose, flatten it, roll it into dough, wrap it with meat, close the mouth, mark 15 wrinkles at the closed mouth, then put it in a preheated steamer and steam it for about 5 minutes. Key points of making Goubuli steamed buns: 1. Don't over-ferment the dough, and semi-ferment the dough.

2. Meat stuffing should be mixed with bone soup and water, and the stuffing should be stirred;

2. Steaming should be done in one go with fierce fire, and it is not allowed to cease fire or open the lid halfway. Tianjin snacks Baiji beef dumplings are introduced in detail: Tianjin snacks

Technology: Boiling, stewing and stewing Baijiniu dumplings are made of refined flour 5000g, fresh beef 3000g, Chinese cabbage stuffing 3000g, chopped green onion 250g, Jiang Mo 25g, refined salt 60g, monosodium glutamate 20g, soy sauce 600g, pepper10g and sesame oil 350g. Introduction of jiaozi, a Tianjin-style snack-Baiji Niu. Creation by Bai Wenhua 1930 in Tianjin Northeast Corner Amusement Park. Baijiniu dumplings are characterized by beautiful appearance and delicious taste. Teach you how to make baijiniu dumplings, how to make baijiniu dumplings 1. Add pepper and 5000 grams of boiling water to soak the fragrance of pepper, take out pepper and add refined salt.

2. Put the fine powder into a basin, add 1850g cold water to form dough, and cover it with a wet cloth.

3. Grind beef into minced meat according to the ratio of fat to thin, and mix it with pepper water, monosodium glutamate, minced onion and ginger, sesame oil and Chinese cabbage stuffing to make stuffing.

4. Knead the dough evenly, knead it into long strips, select 800 pieces, roll them into round skins, wrap them in stuffing, and knead them into jiaozi.

5. Add water to the pot to boil, and then put it into jiaozi. After boiling again, pour in a little cold water and skim off the floating foam. When jiaozi floats to the surface, take it out and eat it. Key points of making Baijiniu dumplings: 1. Knead the dough thoroughly until the surface is smooth and not sticky.

2. When adding minced beef and pepper water, you can't add it all at once. You should add it while stirring. Mixing should be in one direction, and it is not advisable to change direction halfway;

3. jiaozi should put water into the pot, pour a little cold water once or twice after boiling, to prevent the water from boiling too much and breaking the dumpling skin. ...

What do Cantonese people like to eat for breakfast?

Generally, it is porridge, including all kinds of meat porridge, such as preserved egg lean meat porridge, boat meat, pig miscellaneous porridge, rice porridge and so on. , plus fried dough sticks, Bra sausage, ordinary steamed rice rolls, soup powder, soup powder.

In the teahouse, there are mostly steamed ribs, pork bellies, muffins, water chestnut cakes, chicken feet and various small bags. ....

Please experience it for yourself when you have the chance.

What do Cantonese people eat for breakfast?

Harbour scraps

Steamed beef tendon with curry

Black pepper beef tenderloin

Another piece

Piaoxiang liuliansu

Roasted radish strips with XO sauce

Steamed chicken with black bean sauce

Black pepper beef tenderloin