Usually when I am having a rest and don’t know what to do, I often turn on the channel I watch, which is Lao Guang’s Taste. Every dish looks so fresh and delicious.
I would watch it at night when I was hungry, and I would fall asleep while watching it silently. I looked just like my neighbor next door when I was a child, the old gentleman who lived alone, except that I didn’t drink rice wine!
When I was watching TV when I was a child, I often heard that for Guangzhou people, no matter it flies in the sky, crawls on the ground or swims in the water, as long as it can be put into the mouth, a layer of skin will be peeled off for you!
Guangzhou people are very particular about freshness in cooking. The main reason is that for a long time, Guangzhou, which is located in the extreme south, has a humid and hot climate. Living in Taiwan, which is further south, you and I should be more aware; there were no refrigerators before. In the era of production, in such a harsh environment, if you don't blindly seek fresh food, in addition to vegetarian food, you really can only eat those rotten animals collectively.
As for the cooking of Cantonese cuisine, the unique series of basic techniques and theories, the pursuit of smoothness, smoothness, crispness, tenderness, and original flavor, the preference for steaming, and the love of raw food, are all due to the "freshness" of raw materials. born of deliberate pursuit.
As for the fact that people often add the word "seafood" after the word "vivid", this is actually the reason, and there is nothing to make a fuss about! After all, food in every place depends on mountains and water. Guangzhou is directly adjacent to the sea. If you don't eat more seafood, what else do you need to eat?
Although refrigerators have been introduced in modern times, eating habits have long been ingrained, and those inherited dishes have also been geneticized. It is difficult for you to change! And with so many delicious variations, why on earth would you change it?
Because of my long-term work relationship, I know a lot of Hong Kong people. Many of them came to Taiwan a long time ago, but their eating habits are still the same. When they can't buy it outside, of course they make it by themselves. After all, I still feel homesick, and it’s not really difficult to make basic Cantonese food, you just have to find the ingredients!
When I was still very young, I often went to an old designer's house for dinner. Every time we went to chat for a while, and within half an hour, we saw him conjuring up a large table of dishes. I really felt that he was pretty awesome.
After I grew up and understood it, I realized that most of the dishes were already prepared in advance. When the guests arrived at home, they would add layers of soup and steam them, and then while waiting for time, they would stir-fry two dishes at will and serve them.
For example, the most common ones are steamed pork ribs with rice flour, chicken feet with black bean sauce, steamed crabs, fresh fish in oil, old fire soup, blanched green vegetables, stir-fried vegetable cores with garlic, claypot rice... and there are also dim sum.
Because the seasonings used in Cantonese cuisine are basically very simple, all the home-cooked dishes can actually be cooked at the same time, and it is less likely to have odors mingling. If there is odor mingling, it is also in line with the three delicacies, which are used to enhance each other's gourmet taste. , and because they are made almost at the same time, the dishes are all piping hot when they are served, and everyone can help bring them to the table, so that you can enjoy and have a full meal.
Now that we’ve talked about it, do you have a deeper understanding of Cantonese cuisine? Do you want to try it yourself? In this late night, let’s take a look at this evil food station to stop your greedy belly!
Among Laoguang Cantonese cuisine, my favorite is all kinds of soups!
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