Classic cuisine Traditional Cantonese food

Author: Walnut
Publisher:
Publish Date: 2004-11-01
Features: The culinary techniques of our country have a long history. Since ancient times when our ancestors learned to roast food with fire and season with salt, they gradually moved away from the primitive state of ignorance into the period of culinary development, which spanned about four thousand years. After that, it went through stages of formation, development, and prosperity, accumulating rich experience in cooking and forming unique, superior skills. Internationally, it is renowned as the "Kingdom of Cuisine," one of the valuable cultural heritages of our motherland. Due to China's vast territory and large population, local cuisines have long been influenced by climate, local produce, ethnic customs, lifestyles, and dietary preferences, forming distinctive regional flavors. From the Yellow River Basin, Yangtze River Basin, Pearl River Basin to Taiwan, there are different flavor characteristics such as "sweet in the east," "spicy in the west," "salty in the north," and "fresh in the south," which constitute the splendid treasures in the treasure trove of Chinese culinary culture. The traditional is often the classic, and the classic is often eternal. Only the classic can be passed down through generations and continuously flourish. For this reason, the principle of selecting dishes in this series is classic and traditional. Of course, with the development of the times and society, people's needs are also changing. Therefore, while emphasizing classic and traditional elements, we have also considered the modernization, family-oriented approach, and fashion of traditional flavors to better serve modern people. This book explains the preparation and cooking methods of traditional Cantonese dishes in simple and easy-to-understand language, accompanied by exquisite dish images, providing a concise and practical guide with strong applicability and operability. This book can not only serve as a reference tool for professional chefs in small and medium-sized restaurants but also as a cooking guide for families in urban and rural areas for daily use.