How do people across the country view Cantonese food?

Cantonese cuisine, also known as Cantonese cuisine. I worked at Abalone Prince in Beijing for three years in 2009. This restaurant specializes in Cantonese cuisine. I live in Yuncheng, Shanxi Province. I feel that Shanxi cuisine is really incomparable to Cantonese cuisine and they are not on the same level.

The first one is soup

The soups made here in Yuncheng include sesame meat soup, squid soup, vermicelli chicken, hot and sour belly soup, raw boiled meatballs, corn glutinous rice, etc. , they are all soups with rice, and basically use seasonings to enhance the flavor. Cantonese soups are all soups before meals. They may seem simple, and the clear soup is watery, but they are all made with real ingredients. I am lucky enough to try them. After a few times, I can’t say the taste is good, especially the matsutake stew, which is amazing

Secondly, the dishes

Cantonese dishes are basically light and the taste is very fresh. The plates are also very particular, so the prices are also high, which may not be used to those who like the emphasis on flavor.

The third one, fish

I have never encountered steamed fish before. The main fish here in Shanxi are grass carp, carp, etc. Such fish are not delicious even when steamed, and the meat has many thorns. Guangdong is close to the sea, and the most indispensable fish seafood is fish. Grouper is one of the delicacies, such as Eastern star grouper, rat grouper, and Su Mei. These fish are really not cheap, and their taste is very worthy of their price.

Fourth, green 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 means to remove the oil. Having eaten big fish and meat earlier, let’s finally try some seasonal vegetables, which are refreshing and less greasy.

To sum up, the focus of Cantonese cuisine is to keep the original taste of the ingredients without using too many seasonings. The Cantonese cuisine in big hotels is basically for business banquets, which is high-end and honorable. Personally, I feel that Cantonese food is not as down-to-earth as Sichuan food. If you don’t like it, don’t criticize it. Thank you

What do people across the country think of Cantonese food?

I am from Hubei, to be precise, from Wuhan, Hubei. Many years ago, my father took me to Guangzhou, so naturally I had to eat in restaurants. Let me tell you first, when I was a child, Cantonese food The impression it left on me;

That time my father was on a business trip and it was summer vacation, so he took me with him. During those days in Guangzhou, eating well was a priority for me. This is a more difficult thing because I am not used to Cantonese cuisine;

Let me talk about my views on Cantonese food when I was a child. I felt that the taste was relatively bland, and the dishes paid more attention to heat and pot gas. Although There are all kinds of soups, either too sweet or very light. When I was a child, I still liked to drink the greasy pork ribs and lotus root soup at home. So, in those days in Guangzhou, all kinds of soups were available. For me, I don’t like the soup at all;

This is my view of Cantonese food when I was a child. For many years after that, I never liked it again in my life. I had no chance to have anything to do with Cantonese cuisine;

Until the past few years, I was cooking in the kitchen at home. I began to learn how to cook from various recipes. As time went by, I started to like it. Cooking Hunan cuisine and Sichuan cuisine, I have recently undergone a 180-degree change in my taste for cuisine. I have begun to like vegetables and lighter ingredients. I have begun to like and study Cantonese cuisine. I am afraid of taking anything seriously. When you become interested in it After that, in addition to loving it very much, I felt more and more that Cantonese food was delicious and healthy;

What do people across the country think of Cantonese food?

Let me briefly talk about the home-cooked dishes that my family eats every night, the dishes that my mother used to cook. They are heavy in taste, greasy, and practical. They are very suitable for meals. They may be used by the older generation. However, after eating for many years, my chubby figure told me that I must change my eating habits and lose weight;

My current views on Cantonese food It’s like this. I feel that Cantonese cuisine is more sophisticated and pays more attention to the quality of life. It has a wide variety of ingredients, rare ingredients, and exquisite ingredients. It changes with the seasons. The characteristics of summer and autumn dishes are lighter. , during the winter and Spring Festival, the emphasis is on richness. Specifically, I will talk about my understanding of Cantonese cuisine from the following aspects;

1. The composition of Cantonese cuisine;

There are three major branches, It consists of three local cuisines: Guangzhou cuisine, Dongjiang cuisine, and Chaozhou cuisine, among which Guangzhou cuisine is the representative.

There are local specialties such as Nanhai cuisine, Panyu cuisine, Dongguan cuisine, Zhongshan cuisine, Shunde cuisine, etc. Everything that flies in the sky, crawls on the ground, and swims in the water can be made into delicious dishes. Pay attention to light but not bland, fresh but not vulgar. , oily but not greasy, mostly stir-fried. For the stir-fried in Guangzhou cuisine, the chefs can accurately control the heat and oil temperature, which has distinctive characteristics;

Dongjiang cuisine is also called "Hakka cuisine". Most of them are meat, and they like to use relatively simple sauces. They are fragrant, heavy in oil, and salty. They are mainly famous for casserole dishes, with rich local flavor;

Chaozhou cuisine has its own style of cooking. Seafood is its specialty, and it pays attention to knife skills. The taste is fresh and sweet. It likes to use fish sauce, sauerkraut sauce, plum sauce, etc. There are more beets, and the coarse ingredients are carefully made, sweet and delicious;

2. Guangdong Dishes have several major characteristics;

1. The selection of ingredients is unique, with distinctive characteristics and a wide range of ingredients. Often a dish is not only rich in main ingredients, but also rich in ingredients and seasonings, but the ingredients Not complicated, based on freshness, pay attention to color, aroma and shape, the main body highlights the delicious taste;

2. Pay more attention to the taste of the dishes, the flavor is clear and medium for freshness, light and medium for beauty, mainly stir-fried , tender but not raw, oily but not greasy, there are also other cooking methods, such as frying, braising, stewing, stewing, etc.;

3. Cantonese cuisine pays more attention to decoration, such as squirrel mandarin fish, fish The knife is changed into the shape of a chrysanthemum, which is convenient and hygienic to eat. At the same time, it also reflects its emphasis on decoration;

The above will briefly introduce you to some of the characteristics and composition of Cantonese cuisine. Below, I will introduce Let me tell you, some of my preferences for Cantonese cuisine are mainly as follows:

1. Hubei loves to eat cabbage sprouts, and among Cantonese dishes, there is a dish called kale with scallion oil that is more delicious. However, I’m not used to eating kale, so I changed it into cabbage sprouts and used Cantonese cooking methods to make a dish of garlic and coriander sprouts. From this dish, the deliciousness and health of Cantonese cuisine can be reflected. In Hubei , stir-fried cabbage sprouts are never blanched, but I followed the method of scallion oil kale, first blanch the cabbage sprouts, then put it in the pan and stir-fry quickly, try to control the oil temperature and heat, and add water starch before taking it out of the pan Thicken the gravy to make the cabbage more flavorful;

2. In Cantonese cuisine, there is a dish of steamed pork ribs with sour plum sauce. In Hubei, the pork ribs are seasoned with bean curd in the pot. After using the sour plum sauce, Not only can it remove the fishy smell, but it is also sour and sweet. After being inspired by this, I changed the sour plum sauce into minced garlic and minced pepper, and adopted the Cantonese cooking method. The finished product was surprisingly delicious, breaking my favorite sauce for many years. The habit of eating steamed pork ribs with rice flour has added another specialty dish to my family’s dining table;

How do people across the country view Cantonese cuisine?

At the end of writing, I would like to say a few words. If you like Cantonese food, you can learn from my recipe and borrow a cookbook of your choice from the library. Regarding Cantonese food, choose the one you like. Ingredients, choose your favorite recipes in the book, and make appropriate adjustments and combinations according to your own tastes, so that the dishes on our table can be diversified, or an occasional change of flavors may surprise us. ;

Finally, thank you for reading. You can leave us a message in the comment area to chat about your opinions. Sharing brings happiness. We are waiting for you in the comment area;

Not Green vegetables are a no-no! What netizens say is not true at all. Vegetables are indeed a very, very important food for Cantonese people. In addition to eating fish and meat, you can't live without vegetables. And you must not add too much oil when frying vegetables, just make it as you like.

You have to wash the dishes! Washing dishes with boiling water before meals should definitely be ranked first. This sacred ceremony in the eyes of Cantonese people can easily cause complaints from waiters in the north, "Our bowls and chopsticks are all sterilized and very clean!" In Guangdong, if you don't use boiling water to wash the dishes before a meal, the meal will be inedible.

You have to drink soup! Even if you eat fast food, don’t forget to order some delicious soup. Everyone believes that the greatest nutrition is found in slow-simmered soup. As for the seaweed and egg drop soup in the north, in the eyes of Cantonese people, it is not called soup at all... Cantonese people believe that all the nutrients are in the soup

It must be steamed! The best way to eat is to steam, because this can preserve the original flavor and nutrition of the ingredients to the greatest extent. Steamed seafood, steamed pork, beef, sheep, chicken, duck, fish, steamed beans, steamed baby vegetables... From meat to vegetables, there seems to be nothing that cannot be steamed in Guangdong.

As a Sichuanese, I have been surrounded by Sichuan food since I was a child. I only ate Sichuan food before leaving Sichuan. I came to Shenzhen to work in 2000. Shenzhen has a very special geographical location. As a transportation hub between Hong Kong and the mainland, it is only separated from Hong Kong. There is a river, Dongguan is to the north, and Guangzhou and Foshan are further north. They are not very far from several cities. It can be said that we are in the hinterland of Guangdong.

When I first arrived in Guangdong, I worked in a Sichuan restaurant. Because there were morning, middle and evening shifts, I would go out for breakfast during the evening shift. What impressed me most at that time was the Guangdong morning tea.

Morning tea is actually a kind of culture, because morning tea is not only available in the morning. Morning tea generally charges tea seats according to the number of people, usually ranging from 1-3 yuan per person. The first cup of tea It is not used for drinking. After pouring the tea, it is used to clean the cups, bowls, spoons, and chopsticks. The waiter will bring a large glass tea bowl to hold the dishwashing tea.

The food for morning tea is also different from the main meal. Most of them are steamed in a steamer. The amount of snacks in a steamer is not large and not expensive. The prices of morning tea restaurants of different grades are different. Generally, a steamer is cheaper. Yuan, more than ten yuan expensive. It’s normal for two or three people to eat one or two hundred at a meal.

Cantonese cuisine is also called Cantonese cuisine. I think it may be mainly Guangzhou cuisine. Guangdong is a very large area. In addition to Cantonese cuisine, Hakka cuisine and Chaozhou cuisine are also very famous, and seafood is also its own style.

Cantonese cuisine is very large and widely accepted. As a person who grew up eating spicy food, it is easy to accept this taste even if it is the first time to eat Cantonese food.

Cantonese cuisine is dominated by salty and savory flavors, and most dishes highlight the aroma of the ingredients themselves. The selection of ingredients for the dishes produced requires very high freshness.

The Hakka cuisine that impressed me the most is Yong Tau Foo

To be honest, I haven’t eaten Hakka food many times. Every time I go to eat Hakka food, I must order Yong Tau Foo.

Stuff the meat filling into the tofu cubes and steam them out. The main seasonings are soy sauce and salt. The flavors of the tofu and meat are blended together, making it very fragrant.

I think Chaozhou cuisine should be mainly seafood

What I patronize the most is Chaozhou casserole porridge. Chaozhou casserole porridge is not a simple casserole of white porridge. Incorporate various seafood, such as shrimps, crabs, abalone, etc. Often when it's midnight time, a few of our friends go out to eat casserole porridge. A large casserole pot of seafood porridge can fill us up.

Teochew cuisine is famous for its seafood, and its brine is also very famous. The famous pig's trotter rice comes from Chaozhou brine.

There are also soup noodle restaurants all over the streets and alleys. I don’t know if they are from Chaozhou, but many of them are run by Chaozhou people.

Chaozhou people, known as "Oriental Jews", do not like to work, but like to do business, and they are particularly concentrated and help each other. On many streets, an entire street is filled with Chaozhou people doing business. Especially selling snacks, brine, soup noodles, fried noodles and fried seafood.

The above is only a part of Cantonese cuisine. I only shared a small part of the flavors that I eat more. Cantonese cuisine has a wide range of ingredients and varied styles and flavors, and is very good at stimulating the taste of the ingredients themselves. I think Cantonese cuisine deserves its reputation as a major cuisine.

Anywhere in China, as long as Cantonese food is mentioned, many people should have eaten it. Cantonese food seems to be more popular among southerners in coastal areas. Cantonese food is light and not greasy, which is in line with southerners. As a northerner, I am not used to Cantonese food. We northerners like greasy food.

Cantonese cuisine is not as spicy as Sichuan cuisine, nor as rich as Shandong cuisine, nor as heavy in oil and color as Huaiyang cuisine. Light, refreshing and pursuing the original taste of ingredients are the essence of Cantonese cuisine.

Of course, you can blame me for not being so comprehensive. Just talk about Cantonese cuisine, why bother comparing it with other cuisines. I also admit this. No matter whether it is the four major cuisines or the eight major cuisines, once the cuisine has been formed, it naturally has its own advantages. But for eating, the most direct organ that accepts food-the taste buds, many times Regional differences will create different taste attributes for taste buds, but you really have to admit that no matter what kind of "attribute" your taste buds are, they will involuntarily jump when they touch Cantonese food, without any transition.

The reason why some people like to eat Cantonese food is because they can often eat fresh dishes. Depending on the season, there will be seasonal dishes.

It is constantly emerging in Cantonese cuisine, just like the delicateness, lightness and refreshingness of Cantonese cuisine - you will never get tired of it.

Guangdong has a vast territory. From some cities I have visited, I found that although all places in Guangdong belong to the category of Cantonese cuisine, they also have local distinctive dishes that are not found in other places.

What do people across the country think of Cantonese food?

When it comes to Cantonese cuisine. You will think of the chef of Guangzhou cuisine. The salary is very high. Ordinary people really can’t do it. However, Cantonese food is indeed good for health. To maintain good health, you can eat more Cantonese food. Cantonese cuisine is exquisitely prepared and beautifully presented. Mainly light, delicacies from mountains and seas, birds and animals. Cantonese people dare to eat any animal they can see. That's it. I really admire the Cantonese people. Cantonese people do cook very delicately and beautifully. A place worth learning from. This may have something to do with local cultural customs. From the sophistication of cooking. From the tediousness of various procedures in cooking. And I can make something very good. This is reflected. The people here are very attentive not only in cooking but also in everything they do. Very attentive. So Guangdong is very rich. We have to learn from them in cooking, and we have to learn from them in all aspects of cooking.

As a northerner who has experience in cooking, in my eyes Cantonese cuisine has always represented high-end cuisine. And it gives me the feeling that when you go to a Cantonese restaurant to order food, you are afraid that your wallet is not thick enough, and there is no dish that the Cantonese restaurant cannot make.

I first came into contact with Cantonese cuisine in the 1990s. We opened a Cantonese restaurant here that mainly focused on "Chaozhou cuisine." Basically, being able to go there for a meal was a symbol of identity and status. It is not something that ordinary people can afford.

Later, several Cantonese restaurants were opened, but they have always been synonymous with high-end restaurants. Therefore, Cantonese restaurants in the north are basically opened in high-end star-rated hotels. There are few roadside restaurants under the banner of Cantonese restaurants.

However, many dishes of Cantonese cuisine are also operated in our restaurants. The most common ones are oyster sauce lettuce, various seafood steamed with garlic and crispy barbecue. Even Cantonese cuisine is the most well-known. Lao Huo Liang Tang also operates.

In my eyes, Cantonese cuisine can be said to be second only to Shandong cuisine. After all, Shandong cuisine is hometown cuisine, and the cooking techniques and seasonings of various dishes are particularly suitable for the tastes of northerners. As the first of the four major cuisines, it certainly does not deserve its reputation.

This is what Cantonese food looks like to me

In Guangdong, it tastes like chicken, food tastes like vegetables, and shrimp tastes like shrimp.

Other chicken chili flavors, vegetable chili flavors, and shrimp chili flavors.

Cantonese people like to maintain health. This is something that people all over the country know. It is reflected in the dishes, which also reflect health preservation to the extreme:

1. Less oil

< p> There are many ways to boil, boil, boil and steam

2. Light

We pay attention to the original flavor, so we rarely use strong seasonings, so eat more vegetables. Fresh - "Serve in soup" method, eat more seafood "fresh and sweet" - boil it in boiling method

3. Nutrition

When it comes to nutrition, Laohuo soup is the health-preserving Cantonese cuisine. Top representatives - Not only do they have a wide range of categories, which are in line with the seasons, but they also have conditioning effects on the body...

I am originally from Chongqing and have lived in Guangzhou for 20 years. It took me 5 years to accept it. Cantonese food, but I fell in love with Cantonese food in the last 15 years. Now I only eat Sichuan food occasionally - it’s not that I don’t think it tastes good. Sichuan food is about the taste of seasonings, not the taste of food. In comparison, Cantonese food is more nutritious... …