Which dish do you think is the most unpalatable among Cantonese cuisine? Why?

Cantonese cuisine pays attention to fresh ingredients and pursues original flavor. This kind of attention and pursuit of ingredients is to make yourself look more energetic and vigorous after eating. Cantonese cuisine has a core concept, which is completely different from some cuisines that have no core concept and only pursue taste and appearance.

I know that my brother is a native of western Guangdong. In Cantonese cuisine, I like to eat almost all authentic and authentic recipes that are made according to the core concepts of Cantonese cuisine. Fresh and vigorous things, made as authentically as possible, will undoubtedly be more beneficial to the body.

However, among Cantonese cuisine, there is one dish that I cannot swallow. Even if someone blindfolds me and mixes a lot of food and feeds it to me, as long as I chew a few of it. When it reaches my throat, it will be greasy and greasy, which will immediately cause me to vomit, and I will spit it out in my throat and stomach. This dish is fatty pork. Whether it's white meat, pork belly, sweet and sour pork, etc., just the slightest bit will make me vomit. This is a physiological reaction I have had since I was a child. Why this is so, I can't explain. I thought I was the only one who had this reaction, but I didn't expect that I met a classmate from Ningxia in college who had the same reaction, but it couldn't get past my throat.

Some people, like my elder brother, like to eat braised pork and fatty pork. However, eating too much fatty pork is very bad for your health. The fat and cholesterol are too high, and my eldest brother now has a mild fatty liver.

Cantonese food is not unpalatable. People who think it is unpalatable are those who are not used to the steaming cooking method of Cantonese food. There are also those sweet and sour dishes in Cantonese food. Some northerners I find it unacceptable!

The specialty of Cantonese cuisine is mixed flavor, which means salt and a little sugar are added. On the surface, it seems redundant, but in fact it is to make the taste more round and thick, and not so thin and tasteless. We should not denigrate the cuisine of every place, because that is just the limitation of our own tongue.

For example, in Cantonese cuisine, white-cut chicken, steamed sea bass, steamed crucian carp, garlic scallops, and all kinds of seafood like to be steamed. Cantonese people believe that steaming can maintain the original flavor of ingredients, and a successful steamed dish actually tests the skill of the chef.

Just like in fact, what tests the photographer more is the close-up without background, rather than the photos with various backgrounds!