Cantonese cuisine originally originated in Guangzhou, consisting of a combination of Guangzhou cuisine, Teochew cuisine and Dongjiang cuisine. Among them, Guangzhou cuisine is a famous representative of Cantonese cuisine, which is mainly light and exquisite. Later, under the influence of the Central Plains culture to the south, it not only inherits the tradition of the Central Plains food culture, but also absorbs the culinary essences of foreign and various aspects, forming a variety of dishes, exquisite cooking, high quality and delicious food characteristics.
Famous representatives of Cantonese cuisine: white cut chicken, honey sauce char siu, braised pigeon, crispy roast meat, Gujing roast goose, dry fried beef river, typhoon shelter stir-fried crab, soup baked lobster, pretzel lai urine shrimp, Chaozhou beef balls, abalone button Liao ginseng, plum vegetable button meat, Hakka stuffed tofu, salt baked chicken, white-boiled shrimp, steamed pork ribs, pork belly chicken, cordyceps pork belly chicken, steamed abalone, garlic bone, pot rice, wax flavor, Luo Han Zhai, rotten bamboo braised lamb, rock sugar bird's nest and so on.
The birthplace of Lu cuisine is in Shandong. Lu cuisine, a spontaneous dish among the four traditional Chinese cuisines, is the oldest, most technical and most effective cuisine. It is a representative of the culinary culture of the Yellow River Basin. Lu cuisine pays attention to the excellent texture of raw materials, fresh with salt, strong and fresh with soup, and seasoning emphasizes salty and fresh purity, highlighting the original taste.
"Bring mountains and seas together, and anoint the soil for thousands of miles("History of Cargo Colonization"). Shandong is located in the lower reaches of the Yellow River, the climate is mild, the province brings together a large river, a large lake, hills, plains, seas and other diverse landforms, creating a variety of ingredients for Lu cuisine is extremely rich and balanced: Lu cuisine fruits and vegetables, livestock, seafood, freshwater river fresh, mountain fungi, dried treasures and other categories of vegetable frequency are between 15% and 18% (data from Huaiyang cuisine famous chef and Yangzhou University professor Mr. Zhou Xiaoyan's research, Huaiyang cuisine freshwater products a category of vegetable frequency accounted for 40%), The frequency of Sichuan livestock in a category accounts for 50%). The cooking techniques that are most suitable for each kind of ingredient are different, and the rich variety of ingredients directly stimulates the rich variety of Lu cuisine cooking techniques. The unique material conditions of Shandong' land, coupled with the spiritual pursuit of the Confucian school of "not getting tired of food and not getting tired of being tired of detail" for more than two thousand years, have finally become the yangyang grand view of Lu cuisine.
