Cantonese Food Restaurant Vancouver |
What is Cantonese Food 1
Cantonese cuisine, which is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (that is, Guangzhou cuisine), and in a broad sense it includes Chaozhou cuisine ( Chaoshan cuisine ) and Dongjiang cuisine (also known as Hakka cuisine ). Cantonese cuisine originates from the Central Plains, inheriting the Central Plains food style advocated by Confucius of " not tired of fine food, not tired of food" . Therefore, Cantonese cuisine is more complicated and delicate, such as claypot rice and roasted suckling pig in Cantonese cuisine. Since the Zhou Dynasty, the " Eight Treasures " cuisine; roast goose originated from the famous dish roast duck in the Song Dynasty ; after the dim sum spread from the Central Plains to Guangdong, it evolved into today's Cantonese-style dim sum such as shrimp dumplings and dry steamed siomai .
The range of Cantonese cuisine includes the Pearl River Delta , Shaoguan , Zhanjiang and other places. It has the characteristics of clear, fresh, cool, tender and smooth, and is excellent in "five flavors" and "six flavors". Cantonese cuisine is the representative of Cantonese cuisine. Since ancient times, it has the reputation of "eat in Guangzhou, cook out of Fengcheng (Shunde)", "eat in Guangzhou, taste in Xiguan " , Shunde has been awarded the world by UNESCO . The title of " City of Food ".
Chaozhou cuisine originated in the Chaoshan area of Guangdong . Chaozhou cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine . In 2004, he won the gold medal of the 5th National Cooking Technology Competition. In 2010, he represented Cantonese cuisine in the Shanghai World Expo, and in 2012, he represented Chinese cuisine in the Yeosu World Expo in South Korea. In 2014, Chaozhou was selected as the "Most Chinese Food City Recommended by Global Netizens" by China Radio International .
Guangdong Hakka cuisine is mainly popular in Meizhou , Huizhou , Heyuan , Shaoguan , Shenzhen and other places, including the Meijiang , Dongjiang and Beijiang river basins. Hakka dishes can be subdivided into “mountain dishes”, “water dishes” and “individual dishes”. The "Hakka cuisine" of the mountain system is distributed in Meizhou and other places, and the water system refers to the "Dongjiang cuisine". Meizhou
is the hometown of Hakka
cuisine, and Hakka cuisine is represented by Dongjiang cuisine. The dishes are mostly meat, with very little aquatic products. See long, strong local flavor.
Cantonese cuisine in Cantonese cuisine combines the characteristics of Shunde , Nanhai , Panyu , Dongguan , Xiangshan , Siyi , Bao'an and other local flavors, as well as the advantages of other provinces such as Beijing, Suzhou, Huai, Hangzhou and Western cuisine. . Cantonese cuisine takes the advantages of hundreds of schools, uses a wide range of ingredients, selects rare and exquisite ingredients, is good at imitating innovation, and cooks according to diners' preferences. The cooking techniques are varied and changeable, and the ingredients used are strange and extensive. In cooking, stir-frying and blasting are the main methods, and there are also stewing, frying and roasting. , fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh). Strong seasonality, light in summer and autumn, strong in winter and spring.
Cantonese cuisine is the representative cuisine of China in foreign countries . Cantonese cuisine is more complicated and delicate. Cantonese cuisine is a kind of culture, a kind of atmosphere, a kind of rendering, a kind of harmony, a kind of folk custom, a kind of color, and a manifestation of health standards.
Cantonese cuisine has a long history, originated from the Central Plains, and its origin can be traced back to the early Han Dynasty more than two thousand years ago. After more than two thousand years of development, it has gradually matured in the late Qing Dynasty. Guangdong is particularly rich in products, which can be easily obtained. Cooking and eating them has cultivated a habit of eating fresh and vigorous. With the changes of history and the replacement of dynasties, the immigrants from the Central Plains continued to move southward, which brought the Central Plains food style of "do not tire of cooking fine food, but not tired of eating fine food".
The long years have enabled Guangdong to not only inherit the tradition of the food culture of the Central Plains, but also to draw on the essence of foreign and various aspects of cooking, and then according to local tastes, hobbies and habits, continue to absorb, accumulate, improve and innovate, thus forming dishes. A variety of food and beverage features that are well-cooked, high-quality and delicious. In the past 100 years, it has become one of the most representative and world-influenced food cultures in China.
The formation and development of Cantonese cuisine is closely related to the geographical environment, economic conditions and customs of Guangdong. Guangdong is located in the subtropical zone , on the verge of the South China Sea , with abundant rainfall, evergreen seasons and rich products. Therefore, Guangdong's food has always been blessed by nature. As early as the Western Han Dynasty, "Huainanzi Spiritual Chapter" contained the fine and extensive selection of Cantonese cuisine ingredients, and it is conceivable that the Cantonese people more than a thousand years ago were able to cook different odors with different cooking methods. Later, the immigrants from the Central Plains continued to move southward, bringing the Central Plains food style of "eating fine, never getting tired of food". The long years have enabled Guangdong to not only inherit the tradition of the food culture of the Central Plains, but also to draw on the essence of foreign and various aspects of cooking, and then according to local tastes, hobbies and habits, continue to absorb, accumulate, improve and innovate, thus forming dishes. A variety of food and beverage features that are well-cooked, high-quality and delicious. In the past 100 years, it has become one of the most representative and world-influenced food cultures in China.
Cantonese cuisine continues to absorb foreign cooking skills, especially northern China and Western cooking skills, and is flexible and fickle, connecting China and the West. Cantonese chefs uphold Cantonese's flexible and divergent way of thinking. They have a quality, that is, they always conduct endless research on all edible things, how to process them to be delicious and better, so as to meet people's dietary requirements of "eating often and often new".
Cantonese cuisine has the foundation of accommodating all rivers, and it is good at drawing on the strengths of each family, using it for me, and always learning and always new. The transplanting of Cantonese cuisine is not a rhetorical method, but a combination of Guangdong's extensive raw materials, fresh texture, and people's tastes that are fresh and new. It has evolved from the "exploding method" in the north to the "oil-bubbling method"; the "steak" that is cooked in shape has been improved to the "steak" that is cooked separately and served at different levels, expanding the range of materials used; The fried method, pork chop, and steak have been transformed into their own cooking methods and famous dishes; borrowed from the SAUCE (sauce) practice of Western food, they pioneered the sauce seasoning method of Cantonese cuisine, etc., all of which reflect the innovation of Cantonese cuisine.
Cantonese chefs also dare to boldly deny the tradition and continue to filter and screen. For example, in the cooking theory of Cantonese cuisine, there is a saying that "pigs do not drop ginger, sheep do not drop sauce". This means that when cooking pork and mutton, ginger and soy sauce cannot be added, otherwise the umami of the meat will be lost. The younger generation of Cantonese chefs bravely broke through the precepts left by their predecessors. Through continuous exploration and research, a batch of innovative dishes such as fried pork slices with ginger sauce, roasted lamb trotters with sauce, and lamb chops with XO sauce have been introduced to the market. Well received by consumers. In addition to the formal dishes, Guangdong snacks and dim sum are also exquisitely made, and the food customs in various places also have their own unique characteristics, such as Cantonese morning tea and Chaozhou Gongfu tea . These food customs have gone beyond the scope of "eating" and become the food culture of Guangdong.
The food culture of Guangdong is in the same vein as that of other parts of the Central Plains. The food culture of the Central Plains brought by the immigrants of the past dynasties, especially in the Song Dynasty, a large number of immigrants from the Central Plains went south to the Pearl River Delta. After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration of the Song Dynasty, and many imperial and official chefs gathered in Guangdong, especially in Yangcheng . After the Song and Yuan Dynasties, Guangzhou became a port and a port city where domestic and foreign trade was concentrated. The growing commerce led to the development of catering services as a commercial industry, which provided a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.
The Ming and Qing dynasties were the real maturity and development period of Cantonese food and Cantonese food. At this time, Guangzhou had become a big commercial city, and Cantonese cuisine, Cantonese dim sum and Cantonese food had truly become a system. The bustling city of Tongheng is full of tea houses , hotels, restaurants and snack shops. Various restaurants are competing with each other. The abundance of food and the variety of styles are known to the world, and gradually there is a saying that " eating in Guangzhou ". In the late Qing Dynasty, Guangzhou's long-standing famous restaurants included Fulaiju, Guiliansheng and Pinliansheng. A little later is the four famous restaurants at that time: Wenyuan, Nanyuan, Mojing, and Xiyuan. The teahouses include Taotaoju, Huirulou, Lianxianglou, etc., which are mainly distributed in Shibafu, in front of the Finance Hall and the Changdi area. There are countless other snack shops all over the city.
In addition, each restaurant has its own brand-name dishes. These famous dishes not only show the characteristics of Cantonese cuisine, but also reflect the pomp and circumstance of Cantonese cuisine. Gui Liansheng's " Manchu and Han Banquets (108 styles in total)"; the masterpiece "Braised Wings" by famous chef Wu Luan of Dasanyuan, which is well-known at home and abroad; Wenyuan's Jiangnan Baihua Chicken, with its fragrant and smooth characteristics; Stir-fried pork ribs was a must-have dish for feasts at that time; Jinhua Yushu chicken from Jufengyuan was imitated by peers. There were also crispy crucian carp and shredded chicken from Fulaiju, braised abalone slices and boiled snails from Nanyuan Garden. Dinghu on the Dinghu Vegetarian in West Garden, Fragrant Sea Bass Balls in Mozhang, Baked Suckling Pigeon in Western Sauce in Taiping Pavilion, Fried Crab in Taotaoju, Suckling Pig and Baiyun Pork Knuckle in Lu Yuju, Wenchang Chicken in Southwest Restaurant, etc. Qi Dou Li is beautiful, and it is still a treasure in Cantonese cuisine.
"Eating in Guangzhou" is also inseparable from drinking tea in Guangdong. It is actually eating in disguise. All restaurants, hotels, and teahouses have breakfast, lunch, and evening tea. Drinking tea is also connected with talking about business, listening to news, and meeting friends together. Cantonese tea drinking is inseparable from tea, dim sum, porridge, noodles, noodles, and some side dishes. It is worth mentioning that Chaozhou Gongfu tea , which is prepared with a special purple sand teapot, a small white porcelain cup and oolong tea , has a large amount of tea, and the tea soup is fragrant and bitter, and the aftertaste is endless. Cantonese dim sum is one of the three special styles of Chinese pastry. The characteristics of Guangdong porridge are that the rice is boiled and the seasoning is paid attention to. There are chicken porridge, fish porridge , and porridge and boat porridge . Cantonese powder is Shahe powder , which is soft and flexible. Cantonese noodles are most famous for " Yifu noodles ".
Cantonese cuisine also pursues "new style". However, the selection of ingredients formed over thousands of years is wide-ranging and miscellaneous, and the southern flavor of dishes that pay attention to freshness, coolness, tenderness and smoothness has a profound impact on the changes in innovation. "Every change is inseparable from it", the traditional delicious thin-skin shrimp dumplings , dry steamed siomai , glutinous rice chicken , Ejie powder fruit , lysus and autumn taro corners, horseshoe cakes , barbecued pork buns , crab yellow buns , brioche rolls and famous snacks sausages Noodles , Fried Hor Noodles , Tingzai Noodles , Jade Congee, Pig Red Soup, Lunjiao Cake , Carrot Cake , Saltwater Corner , Chicken Feet , Braised Beef Offal, Thin Crispy , White Sugar Sand Weng , Tak Cheong Salted Pancake , Daliang Collapsed Sand The wait is even longer. This shows that the soil in which Cantonese cuisine is rooted is very deep.
In the Qing Dynasty , after the opening of the five-port trade in Shanghai, Cantonese flocked to Shanghai to engage in trade-related work. The number of Cantonese living in Shanghai has soared to 400,000 to 500,000 in a short period of time; supporting Cantonese restaurants have been established, gradually conquering Shanghainese and other immigrants, especially a group of literati; The reputation of "Eat in Guangzhou" began to spread like wildfire by shaking the pen and tongue for the developed commercial media.
The earliest famous person who highly promoted Cantonese cuisine was Xu Ke from Hangzhou who lived in Shanghai . In his famous works " Qing Barnyard Banknotes " and "Notes from Kangju", he paid tribute to Cantonese cuisine again and again, and raised it to a humanistic level. As he said in "Many Talents in Guangdong": "I like Cantonese songs, and I like Cantonese dim sum". After the Republic of China, Lingnan cuisine went northward under the two-wheel drive of the economy and the Northern Expedition. In Beijing , it echoed the local Taishi cuisine with Tanjia cuisine, and jointly created a precedent for the era of "eating in Guangzhou"; The honor of " National Cuisine " has pushed "Eat in Guangzhou" to the peak of the times, reaching the highest level of food that "represents the Republic of China".
On Nanjing Road , the landmark of Shanghai , the main restaurants are mostly Cantonese. The four major department stores, Yongan , Xianshi , Xinxin and Daxin , are all owned by Cantonese people, and all have high-end restaurants. Xindu Hotel, which was independent from Xinxin Company, came from behind to overwhelm the crowd; Shanghai beach celebrity Du Yuesheng held a wedding banquet for his son, and set it here on the spot. The Xinya Cantonese Restaurant opposite the Xindu Hotel Wangheng , after the victory of the Anti-Japanese War, two-thirds of the guests were European and American .
During the period of the Republic of China, Cantonese cuisine gradually gained a dominant position in Shanghai, which aroused people's desire to peep at the original Cantonese cuisine. Many reporters or special persons wrote articles and reported on what they saw in the Guangzhou food industry. Yu Gong, a reporter from the Shanghai "Declaration", went to Guangzhou at the end of 1924, and sent back an article "Guangzhou Food Talk".
As the saying goes, "Eat in Guangzhou, taste in Xiguan", Xiguan used to be the most prosperous food center in Guangzhou. There are hundreds of kinds of food here, bringing together the most traditional and classic dishes in Cantonese cuisine. Xiguan is the core area of Guangzhou food culture and the birthplace of the most authentic Cantonese dim sum