Cantonese cuisine is characterized by

Cantonese cuisine, that is, Guangdong local flavor dishes, has a long history and is unique with its unique cuisine and charm. It is one of the eight great dishes in China, which originated in Lingnan and enjoys a high reputation at home and abroad. The main characteristics of Cantonese cuisine are: taking it naturally, cooking it freely and eating it freely! Cantonese cuisine in a broad sense consists of Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Hakka cuisine, with Guangzhou cuisine as the representative.

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.

Features:

1, Cantonese cuisine is extensive and exotic in the choice of ingredients, making good use of raw and fierce seafood. Cantonese cuisine has a wide variety of ingredients, ranking first among all cuisines in China. "Don't ask birds, animals, insects and snakes, eat them all." For example, in terms of animal raw materials, in addition to commonly used chickens, ducks, fish, shrimps, pigs, cows, sheep, snakes, dogs, raccoons, mice and many other animals are also used well. Making good use of fresh ingredients is a major feature of Cantonese cuisine, among which Chaozhou cuisine is the best at seafood.

Knife workers are good at killing raw seafood. The technique is simple and natural, unlike other cuisines.

3. Cooking methods and seasoning methods are self-contained. Many cooking methods of Cantonese cuisine originated from the north or the west, and after continuous improvement, a set of cooking systems different from other cuisines have been formed.

4. Light and refreshing Guangzhou cuisine is characterized by cool, crisp, fresh and tender, which is the main taste of Cantonese cuisine. Dongjiang cuisine is characterized by salty, sour and spicy taste, mostly home-cooked dishes.

Cantonese cuisine is usually cooked by frying, frying, roasting, stewing, stewing and steaming.

Cantonese cuisine uses soy sauce, fruit juice, lemon juice, soy sauce, oyster sauce, seafood sauce, sand tea sauce, fish sauce, chestnut powder, custard powder, tender meat powder, raw flour, butter, etc. These are seasonings that are not used or rarely used in other cuisines.

The representative dishes of Cantonese cuisine are Wenchang Chicken, Dongjiang Salt Baked Chicken, two soft fried chickens with lemon, braised pork with plum, braised beef tenderloin with iron plate, boiled prawn, braised duck with eight treasures, crispy roast suckling pig, braised eggplant, braised lettuce with oyster sauce and braised Chaozhou white eel.