Food culture is a very important and distinctive branch of Guangdong culture. Cantonese cuisine, which has always been a symbol of Guangdong's food culture, is not a figment of its appearance to become one of the four famous dishes in China. Cantonese cuisine is subdivided into three categories, Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, which have the common characteristics of fine production and different styles, which fully reflect the cultural atmosphere of Guangdong people who emphasize personal value and pursue enjoyment.
Today, we first talk about Chaozhou cuisine and Hakka cuisine, Chaozhou cuisine is known for cooking seafood, knife craftsmanship technology, cooking methods are diverse, and the taste is fragrant, strong, fresh and sweet. Like to use condiments, pay attention to style, coarse materials and fine, known as China's most high-end cuisine. Dongjiang cuisine, also known as Hakka cuisine, in ancient times, the Han people who migrated from the Central Plains to Lingnan were mostly the whole village or the whole ethnic group, and many customs and habits still followed the Central Plains, and the characteristics of the dishes were also retained. Hakka cuisine is heavy in oil, salty in taste, simple in sauce, mainly stewed, roasted, baked and boiled, showing a strong ancient Zhongzhou food style. Guangzhou cuisine set the Pearl River Delta Foshan, Nanhai, Zhongshan, Guangdong West Yangjiang, Maoming, Zhanjiang and other places of flavor characteristics, dishes pay attention to quality and taste, the taste is relatively light, and strive to seek freshness in the qing, fresh in the belief of beauty, food pay attention to the characteristics of clear, fresh, tender, refreshing and smooth.
In Guangzhou cuisine, zhanjiang cuisine has a rough eating style, especially "white cut". White, without adding any seasoning materials; cutting, a knife method of use, "white cutting", the chicken, duck, goose, pig, dog and sheep and other cooked cut pieces, in addition to a unique seasoning for guests to dip to eat, such as white cut chicken production seems simple, in fact, it is very not simple, soaked chicken, soaked chicken soup, frozen all pay attention to skills and recipes. There are many netizens who like Zhanjiang cuisine who say:
"I am the third in the south of Zhanjiang, to tell the truth what to eat in Guangzhou, in Guangzhou has not eaten a full meal is all frozen goods to eat once diarrhea."
"The beihai expression is the same, as soon as you go out, you are hungry and panicked, spicy do not eat, do not eat fresh."
"Zhanjiang cuisine pursues perfection and perfection, the price is reasonable, the taste is first-class, and it must be praised!"
"I, a Guangzhou native, waited for Zhanjiang to go fishing in zhanjiang in mid-August, and then went to Zhanjiang, seafood white cut chicken white cut goose white cut dog ... Eat and eat, in Guangzhou I basically do not buy seafood to eat, because the seafood oxygen time is too long to become dry taste delicious. ”
"Zhanjiang and Yangjiang taste the same, mainly seafood to simply maintain the original taste."
"Zhanjiang cuisine wins by products, not by production. Batch things lose their charm. ”
"I am Wu Chuan's, the food in my hometown is mainly fresh, the portions are sufficient, and I have returned to the taste after eating." After leaving Zhanjiang, going to eat somewhere else always felt too bad, and I couldn't eat it. ”
"I am a native of Zhanjiang, stand up for you, you said to my heart, old I prefer the freshness and lightness of Zhanjiang ingredients, I don't need soy sauce for white cut chicken, and everything in the province is fried with chili peppers, spoiled and smelly meat can't be eaten, sad!"
"Simple production can reflect the umami taste of the ingredients, which is the charm of Zhanjiang cuisine."
...... People who like the original "white cut" food style are all impressed by this seemingly simple production and advocating the charm of maintaining the umami taste of food. However, some heavy flavor dishes in other places that are accustomed to more than a dozen seasonings are difficult to eat the original and light diet of Zhanjiang, and they believe that Zhanjiang people have long been sloppy and sloppy in their dietary requirements, and there is no requirement for dishes, and the poor cooking level has formed such eating habits. In fact, because zhanjiang people have high requirements for ingredients, we have no problem debating for them for a day from the selection of materials to the production method and dipping sauce.
A netizen joked: "Why should Zhanjiang cuisine go to the whole country?" I am a native of Zhanjiang, Zhanjiang cuisine is only in Zhanjiang I can't afford to eat, can't eat what you want to eat, if you go to the whole country, it is not much more expensive, don't go to the whole country? I remember once going to Guangzhou, my cousin lived with a few people from other provinces, I went to my cousin to live for a few days, our brothers bought eggplant boiled in water and made into silk, with soy sauce garlic paste plus some peanut oil stirred to eat, those people from other provinces seemed to be very surprised, they said: Eggplant can be eaten without slices and stir-fry? You cows. We said I didn't go to our Leizhou, I have a lot of sweet potato leaves, bitter melons do this, so that it is the original. "What he means is that our Zhanjiang cuisine is original, but the grade is not lost to other places, and he can see that he is very proud of His Zhanjiang eating habits." Some netizens said--
"Deep processing is not a specialty of Zhanjiang cuisine, we are proud to insist on being tender and delicious."
"Miscellaneous fish soup, white-seared fresh squid, white-cut chicken, white-seared shrimp, drooling just thinking about it."
"There are more aromas, there are all kinds of processes, I Zhanjiang people like light and simple methods, want to climb the elegant hall we Zhanjiang cuisine has the same, but we like to use the simplest way to make the most delicious dishes, rather than using 18 spices to make delicious meals." 」
"To tell you the truth, I, a Yunnan person, am also deeply immersed in a variety of cuisines in Zhanjiang, whether it is produced by high-end hotels or street food..."
"No matter what you say, I like to eat Zhanjiang cuisine. Original, high-end ingredients don't require all kinds of fancy cooking... Henan people are in Guangdong. ”
Nowadays, under the whole society advocating great healthy eating habits, the food industry returns to the basics, the pursuit of the original wind is becoming more and more intense, carry forward the essence of Zhanjiang food culture, inherit its unique cooking skills, let more friends from other places understand Zhanjiang, like Zhanjiang, is of great practical significance, what do you think?