"Xiang" And "Xiang" Of The Food Culture In Guangzhou

Eat in Guangzhou, enjoy the world. Guangzhou cuisine culture "Xiang" and "harmony" are the characteristics and foundation of food in Guangzhou. Guangzhou's food culture "Xiang" and "famous" have "food", worthy of the name.

1. The "auspicious" of Guangzhou's catering culture -- Daji sheep

Although mutton is not the main raw material of meat in Guangzhou, Guangzhou and sheep are indispensable for food culture.

1, the famous sheep

The first alias in Guangzhou should be "Yangcheng" (also known as "Wuyang city").

Yangcheng's "sheep" is

The myth of "five sheep Valley" is the reason for the name of "Yangcheng", "Sui Cheng" and "Xian Cheng" in Guangzhou. It is the culture of Guangzhou's famous cultural city.

2, the sheep of "fresh" and "beautiful"

Guangzhou is the capital of gastronomy. What is beauty? The beauty of writing is the sum of sheep.

Guangzhou cuisine (Cantonese cuisine) is a masterpiece of fresh taste. The delicious food characteristic of Yangcheng is "fresh, bright" - "clear, fresh, smooth, slippery and crisp".

Cantonese cuisine can be clear but not light, cool and not raw, tender and not burnt, oil (slippery) and not greasy, all on the word "fresh".

The mild climate of Guangzhou is suitable for the growth of all kinds of plants and animals.

Fresh seafood is one of the signboards in Guangzhou cuisine, and also the "signboard" of Guangdong cuisine Museum.

The seafood and the fresh river are cooked at once.

White chicken is not allowed to be cooked.

Cantonese dishes are fresh and fresh (one is raw material itself is fresh, two is fresh) quality based, coupled with the production of fresh keeping, seasoning for fresh, soup fresh, simmering fire by adding fresh technology and methods, so Cantonese style can be reflected.

What is "fresh"? Fish and mutton are cooked together. The fish is not fishy, the sheep are not mutton, and the taste is delicious. This is a summary of the Chinese people's perception in their diet life.

From the perspective of word structure, half of the word "fresh" is "sheep".

Fish is aquatic, sheep is Lu Sheng, fish is cool, mutton is hot.

"Fish" and "sheep" have the best combination of "fresh" beauty.

Guangzhou is the birthplace of the maritime Silk Road, the birthplace of the Republic, the frontier of reform and opening up. Guangzhou people dare to take the lead in the world, eating and doing things like "drinking the head soup", commonly known as the "leader."

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3, "raise" the "soup" "meal" sheep.

Old fire soup is a great feature of "eating in Guangzhou". "Soup is the alias of soup", "therefore, good health people can not eat without soup", "prefer to eat without food, do not have rice without soup" (Qing Dynasty Li Yu "spare time to drink food department").

"Soup", "lamb" and "beauty" are also the words "lamb" (Lamb) "beauty" (big sheep).

Diet related "raising" and "eating" (Gu Tongshan) are all from the "sheep" department.

Two, "harmony" of Guangzhou's catering culture.

Guangzhou people's pursuit and appreciation of food can be summed up in two words: "harmony".

Guangzhou's diet is "fresh" and "fresh" is the sum of the "fish" in the South and the "sheep" in the north. The soup of Guangzhou diet is derived from "soup" and "soup" is the harmony of big sheep (Lamb) and lamb (Lamb). "Eating in Guangzhou" is in harmony with taste and taste; the salient feature of Guangzhou's diet is "to learn from others and to share with each other," and "harmony between China and the west" is the "harmony" of "broad".

Five flavors harmonize with hundred flavor, and "harmony" is the foundation of "full" flavor, "wide" flavor and "beauty".

1, the name of "sheep" and "Sui"

The "five sheep Valley" made Guangzhou the nickname of "Yangcheng" and "Sui Cheng".

Guangzhou has mild climate and Guangzhou people are easy to handle. Guangzhou is the birthplace of the Republic.

The sheep are gentle and big, the lucky sheep. Xiang and "harmony" are "auspicious".

Twelve the sheep in the zodiac sign are "not" and "not" leave the "root" but not to the "end".

"Valley" and "Sui" are all "Wo", "Wo" and "harmony".

"Wo, Jia Gu.

In February, it was born in August, but it was ripe in time, so it is called "Wo" ("Shuo Wen Jie Zi").

Therefore, the "Valley" of "Wuyang Valley" is "Wo" and "harmony".

"Harmony" and "Sui Sui" are the same.

2, the sum of "flavor"

Guangzhou people's pursuit and appreciation of food can be summed up in two words: harmony.

"Harmony" is the essence and foundation of the aesthetic issue of catering culture.

The taste of dishes should be balanced and balanced in the whole.

Pay attention to the diversity of taste, while feeling moderate, harmonious and natural.

The key to seasoning is harmony.

Five flavors harmonize with hundred flavor, "five flavors" is the oldest seasoning theory in our country.

In ancient China, cooking was most concerned with a word "harmony", and cooking techniques were all in a "harmony" word. "Harmony" is the highest standard of Chinese cuisine.

"Harmony" is also the quintessence of Chinese culture.

The pursuit of moderation, moderation and harmony is the standard of Chinese traditional aesthetics, morality and outlook on life.

It is the harmony of "Wo" (SUI, Gu) and "mouth"; the flavor is ancient, but the "no" (sheep) and the "mouth" are the "flavor".

Guangzhou people's "mouth" blessing is "harmony".

3, the sum of "fresh"

In China, before the Ming Dynasty, the word "Gan Xian" was often used to comment on the delicacies. Li Yu, the Qing Dynasty gourmet, separated the "fresh" from the palatable "Gan" which was generally known as "Gan", and put forward the brilliant idea of "fresh and sweet from the same place", which reveals the fact that the ancient sweetness includes sweet and delicious taste.

Seasoning is a science. Condiments are not good enough, many are bad, and there is a problem of "degree".

The excessive use of any condiment can not reach the tasty effect of "having flavors to make them" and "five flavors".

Food seasoning requires salty and moderate, and it's "harmony" to achieve "harmony" effect.

The theory of seasoning in ancient China is very philosophical. In the ancient Chinese taste concept, sour, spicy, bitter and bitter all have different degrees of shade. When they are too thick, they are stimulated, so they call it "no taste".

The "no smell" of the stimulus is adjusted through positive flavor to achieve no stimulation after neutralization.

In ancient China, the "flavor" of "delicious food" was used to dilute "no taste" with good taste, which is "harmonious flavor".

There are licorice and hundred flavors in Chinese medicine.

Umami can achieve a harmonious effect of various flavors. From theoretical research and practice, we can sum up the flavour of "tasty food, salty and fresh", "tasty and tasty food, fresh and beautiful" and "selecting delicious seasoning and making delicious food".

Umami has the flavoring effect of taste, taste, taste, taste, taste and so on, and its flavor function is not available in other basic flavors.

Modern flavor chemistry shows that fresh flavor is the soul of delicious food.

Tasty Flavoring: the taste is the beauty of success, the taste is delicious, and the flavor is the beauty of harmony.

The characteristics of Cantonese cuisine are the basis of "eating in Guangzhou".

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4, the sum of "Guang"

Guangzhou's cultural name is "Guang".

Guangzhou has the advantage of geographical distribution and abundant food resources.

Guangzhou culture is the "harmony" of nomadic culture (sheep) and agricultural culture (Valley) and south of the Five Ridges marine culture (FISH) and Western (Ocean) culture brought by the five celestial beings, that is, Guangzhou culture is the "culture" of the Yue culture and the Central Plains culture and Western (foreign) culture with the blue civilization and the ocean culture as its foundation.

The "broad" culture of South of the Five Ridges is tolerance, namely "harmony".