Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition".
Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.
Extended data
Features of Cantonese cuisine: The biggest feature of Cantonese cuisine is its extensive materials and exquisite materials. Animals and birds, delicacies, Chinese and foreign cuisine, everything, can be described as the best in the country. There are many raw materials available for Cantonese cuisine, so naturally there is no problem.
Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eat shrimp, "Qingming shrimp, the fattest"; When eating vegetables, you should choose "seasonal vegetables", that is, seasonal vegetables, such as "the north wind is sweetest" In addition to choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.
Baidu encyclopedia-cantonese cuisine