Cantonese cuisine can be said to use all available ingredients, and the variety of raw materials is incomparable to other cuisines. Cantonese cuisine can be said to have a wide variety of ingredients. Moreover, the selection of materials is wide, strange and varied. Birds, animals, fish, shrimps and crabs can almost be served. Flavor pays attention to quality and taste, and the taste is relatively light, striving for freshness in the clear and beauty in the light. The main ingredients of Cantonese cuisine can be described as dazzling. Can only say that as long as it is edible, you will come into contact with it. Moreover, Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh in the clear and beautiful in the light. 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.
Cantonese food is also rich in ingredients and seasonings. In order to express the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not mixed. Seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh.
In terms of taste, I personally feel that it is not as delicious as Sichuan cuisine. After all, Cantonese cuisine is basically made of low salt and low oil, and the slogan is to pay attention to health. Although Cantonese cuisine is not very famous in our mainland, it will be much more famous when it comes to Hong Kong compatriots. After all, most Cantonese dishes are mainly seafood.
As far as nutrition is concerned, Cantonese cuisine neutralizes the eating habits of some other countries. When cooking, we will try our best to keep the nutrition in the dishes to the greatest extent. Basically, we will reduce the use of various seasonings and ensure the original flavor of the dishes.
Take a look at Sichuan cuisine and Huaiyang cuisine in our country. The methods are varied and the prices are really popular. Basically, most people prefer to eat them, but from a nutritional point of view, they do sacrifice the original flavor of the dishes. Take Sichuan cuisine as an example. When cooking Sichuan cuisine, you must make it spicy, and you must put enough peppers and seasonings so that it tastes delicious.
If you put too much pepper and seasoning, do you think it will mask the original flavor of the dish? If you say no, it is estimated that there are not many people who believe it, but it is unrealistic to say that it is completely covered. After all, it still retains some original flavor, so people who pay more attention to health will prefer to eat Cantonese food.
So, like Hong Kong-style restaurants, restaurants with Cantonese cuisine as the mainstay will gradually become popular. In fact, living conditions have improved, and more attention has been paid to nutrition and food.