The soul of Cantonese cuisine lies in \”head soup\”

\” Wu Caiji Face Home \”all. Guangzhou Daily All-Media Reporter Wang Weixuan Photo

The chef is preparing the dishes. Guangzhou Daily All-Media Reporter Yang Yaoyi

吳錦星在煮雲吞面。 Guangzhou Daily All-Media Reporter Zhuang Xiaolong

Old Fire soup, pay attention toIt is fire and patience. Su Yunhua, a reporter from Guangzhou Daily,

Scan the code to see the production process of \”Crispy Glutinous Rice Chicken\”.

Let the city keep memory and keep people remember nostalgia.

Guangzhou is a cultural city with a history of more than 2,000 years. There are long stories in the streets and alleys. \”Yueyun Weekly\”, appreciate the city\’s heavy memories with you, appreciate the spiritual tradition of tolerance and opening up for more than 2,000 years, and appreciate the endless texts of writing; with you in the light of history, understand today, read today, read it Understand Guangzhou, thus strengthen cultural self -confidence.

The reason why Cantonese cuisine is continuous is that it has the traditional gene of \”livelihood and fierce\”. It is not the first to be the first to the old. This is the cultural quality of Cantonese cuisine. Why do you see? It can be seen from the Guangfu mouthmal of \”Head Soup\”. The wise Guangfu people are good at the principle of life in daily diet: the first soup is always the freshest. To taste the freshest soup, you must dare to fight for innovation. This is the pioneer consciousness. It is also the origin of innovation and innovation awareness. Due to change from time to time, it is the password of Cantonese cuisine.

Coordinating/Feng Jingming

Text/Zeng Fanying, a reporter from Guangzhou Daily,

The history of the millennium Cantonese cuisine is a continuous development of the development of \”head soup\” history.

Cantonese cuisine is known for its \”fresh life and fierce\”, just like those fresh and live -jump ingredients -river fresh and seafood. Guangdong\’s products are particularly rich, and they can be cooked at hand, and they can develop a lively and fierce eating habit.

In the 1980s, a film \”Yamaha Fish File\” produced in Guangdong showed how Cantonese sold the fierce river and seafood to all parts of the country.

The reason why Cantonese cuisine continues is that there is a \”livelihood\” gene. It is not used to innovate due to old -fashioned. Due to change from time to time, it is the \”password\” of Cantonese cuisine.

As early as the late 1940s, some well -known restaurants in Guangzhou have launched \”week beauty\” to attract the public. \”Week Beauty\” means changing a batch of exquisite snacks to the market every week. At that time, many new varieties of the year experienced the test of the times and became the \”traditional snacks\” we are talking about today. They include the court\’s face, Beijing -Tianjin flavors, Gusu characteristics, Huaiyang snacks and Western cakes, cake skills, and integrate through the penetration. , Bo Po Chong.

The Guangzhou Municipal Government and the friendly city Fukuoka started dietary exchanges and cooperation in 1982. The pictographic snack, Guangzhou\’s non -genetic inheritance leader Wang Jinjing was stationed as the snacker, and the pictograph he brought by him attracted local attention. At that time, when Japanese TV interviewed Wang Jinjing, he asked how many snacks he could make. Wang Jinjing answered the number that was amazed by everyone: \”I can at least make 2,000 snacks, and my master Luo Kun can make at least 4,000 kinds.\”

Guangzhou has a long -established old -fashioned brand brand : Guangzhou Restaurant, Tao Taoju, Beiyuan, Luxi Restaurant, Datong Restaurant … They are in the long river of Cantonese cuisine\”Pearl\” is now glory, and has successfully got out of a new path in the exploration.

The century -old Tao Taoju walked out of the West Guan and brought the full handmade refreshments to the shopping mall, providing young people with a good place to sigh authentic refreshments. After the 95th, Guangzhou girl Xie Yi had a list of Tao Taoju to eat: iced Guru, cheese baked glutinous rice chicken, and lettuce cooker … \”Surprise\” is her first feeling.

Yin Jiangbo, the person in charge of Tao Taoju, said that Tao Taoju continued to innovate, but at the same time he was in awe of traditional craftsmanship. For example, cheese glutinous rice chicken is a tribute to the traditional. The chef reorganizes on the basis of the original traditional glutinous rice chicken. The taste blends the secret card Zhen cheese sauce, which blends with the western pizza style on the plate. The glutinous rice chicken retains the traditional lotus leaf flavor. It also has a sense of mystery. Those who have not tried it. Only the cheese can only see the \”glutinous rice chicken\” real body.

In just a few years, Tao Taoju has deployed 30 stores nationwide, mainly concentrated in Beishangguangshen, and the line in front of the door is \”commonplace meal\”. \”One is difficult to find.\” Riding towers, Xiguan Old Street, Jiumen, Manchuria Window, Flower Brick … attract countless young people to \”check in\”.

The new generation store in Guangzhou Restaurant also pays attention to refining the charm of Guangfu culture, and flexibly uses modern architectural technology to integrate traditional traditional architectural elements such as Manzhou Window, ink and ink lights, pot ear walls to create Guangfu culture The immersive experience of the scene.

Cantonese cuisine culture shows vitality in a new way. The new generation of Cantonese chefs injects simple, green, humanities, and communication into Cantonese cuisine: Play Chaoshan brine on French foie gras, use Italian vinegar to replace white vinegar neutralizing oil, and call caviar to make \”supporting actors\” … This is this is what is The work of the new school Cantonese chef Seven, he innovatively developed modern Cantonese cuisine with jumping thinking, making diners refreshing.

According to Zhao Liping, deputy secretary of the party committee, deputy chairman and general manager of the Guangzhou Restaurant Group, Guangzhou Restaurant and well -known experts and scholars in the fields of literature and history, diet, etc. , Have developed classic cultural feasts such as Manhan Daquan, Five Dynasties Banquets, South Vietnamese Wang Banquet, and Cantonese Feast of the Republic of China to explain the cultural charm of \”eating in Guangzhou\”.

Cantonese cuisine \”going global\” dates back to Shanghai\’s port in 1843

Guangdong is located at the intersection of Chinese and Western culture and north and south culture, inland civilization and marine civilization. Cantonese cuisine, naturally shoulders the historical mission of \”going out\”.

Cantonese cuisine \”go global\”, dating back to Shanghai\’s port in 1843. At that time, a large number of Guangdong businessmen followed the beach. Immediately, a large number of Cantonese restaurants walked into Shanghai. The high -quality Cantonese cuisine quickly conquered the literati, the local residents and merchants, and the \”eaten in Guangzhou\” walked down. According to Shi Xiaoyan\’s \”Lu Xun\’s Residence and Diet in Shanghai\”, the Republic of China was the most developed. Special articles about Shanghai diet in the newspapers, saying the most space for Cantonese cuisine.

In the late 1980s and early 1990s, by the East Wind of Reform and Opening and Opening up, Cantonese CaiyingThe sound expanded from South Guangdong to the Mainland, and many large cities in Huaxia have opened Cantonese restaurants. Eating Cantonese cuisine has become a symbol of identity.

Fans from other places \”Flying\”

Specializing in Guangzhou Pin Cantonese

Mr. Chen lives in Beijing, through the CCTV documentary \”China on the Tip of the Tongue\” The popularity of the documentary has long been in the heart of Guangzhou food. Once, he traveled to Singapore and made a special trip to stop Guangzhou. He ran to Bingsheng Restaurant to eat Cantonese cuisine before he found out what is authentic Cantonese cuisine.

Mr. Lin lives in Hangzhou and claims to be a foodie. Since watching the CCTV documentary \”China on the Tip of the Tongue\” and \”Seeking Shunde\” and other gourmet documentaries, I have been thinking about it, especially for the place displayed in the film. A Zhosheng noodle shop in Xiguan was impressed. Once, he took advantage of the opportunity to go to Guangzhou to \”follow the picture\” to run to the Zhusheng Noodle shop to \”help\”. Unexpectedly, this Zhosheng Noodle shop is like a city, and people often have hundreds of meters long to taste delicious. Although it took time, Mr. Lin thought it was worthwhile. He didn\’t dyelle this trip: When he queued, he saw the unique production process of Zhu Shengnan, which was ejaculated.

Eat in Guangzhou, the taste is in Xiguan. Mr. Lin found that there are dozens of snacks and foods in Lao Xiguan, each of which is very good. Along the way, snacks such as beef, cow Samsung, and fried field snails were saved along the street. Sometimes, in order to distinguish the difference between the boat porridge and the porridge, the intestines and the pork intestine powder, he would take a breath, but he was very full of mouth, but he almost ate. The diversity and deliciousness of these Lao Xiguan snacks finally understood why Guangzhou has the reputation of gourmet capital worldwide.

\”Eat in Guangzhou\” blooms a more gorgeous style today.

How many wests of Wonton Noodles

The two generations of father and son are relayed for 42 years to build a special Wonton noodle shop where the streets are heard

Small shop insist Press the surface with bamboo to keep enough wheat aroma. Wonton meat stuffing insists on using selected pork, without adding fresh shrimp or abalone and other ingredients, just to maintain the simple umami taste of traditional Xiguan Wonton.

Text/Guangzhou Daily All -Media Reporter Zeng Fanying

Green brick tiles, high ridges, mottled and tall tall goals hanging a simple wooden board signboard: \”Wu Caiji Face Home \”\” \”. The old blue brick tiles and Lao Gujing still retained in the store. The wooden boards on the chair are engraved with Wonton noodles \”words\”: \”fine Rong\”, \”Darong\”, \”brocade wonton\” … this house hidden in Liwan Datong Road and Longli, a small wonton noodle shop with only 450 square meters, can sell thousands of bowls of Wonton noodles at the peak of people on the weekend.

Over the years, Wu Caiji has attracted countless foreign friends to come to check in. Before the epidemic, many foreign friends have not been far away. Ten years ago, the two brothers, the two brothers Wu Jinyun and Wu Jinxing, had already established an English signboard in front of the door to find foreign diners.

\”The soup base of Wonton noodles is very important. We start the soup from 3:30 every morning, freshwater shrimp, shrimp, Add Jinhua ham, pork bone and earth fish for 3 minutes. The boiled soup still needs soup to sit town to cook wonton noodles to have the familiar wonton noodle flavor. \”Wu Jinyun told reporters that each ingredients are very particular. For example, the land fish can be divided into\” sandy land \”,\” oilland \”and\” red land \”. The purchase price ranges from 10 yuan/catties to 70 yuan/jin. It belongs to the \”oil field\”, which is thick and high in oil. .

Today, the Wu family brothers still insist on using bamboo to raise the noodles, retaining sufficient wheat flavor, and then use the machine to balance the thickness and cut noodles of the noodles. Chencun, which has a history of hundreds of years, consumes water in water, and has wheat incense in Shuangzhong. This is the \”achievement\” that strictly controls the time. Pork, no complex materials such as fresh shrimp or abalone, just to maintain the simple umami of the traditional Xiguan Wonton. Cut it by hand, a grain of fat and uniform. Wu Jinyun\’s craftsmanship made from his father from his father. In 1953, Wu Caiji was still a roadside stall on the street. The small shop has gradually become a specialty wonton noodle shop today. So far, they still adopt family -style operations, and all productions are taken care of by the brothers in person. \”The\” Liwan District Intangible Cultural Heritage \”was awarded; and for 4 consecutive years, the\” Dinner Award \”of the Michelin Guide in Guangzhou was won. The big house next to it was bought and opened into a wonton noodle shop with the nature of the \”museum\”. /P>

Cantonese Food

Xiangpiao Overseas

Text/Guangzhou Daily All -Media Reporter Zeng Fanying

As an important part of Lingnan culture, Cantonese cuisine Adhering to the essence of Lingnan culture, culture has a well -maritime mind since the date of budding. The book \”Chinese Cantonese Story\” tells that Lingnan is located at the southeast end of Eurasia. Fan -shaped to the sea. It is exactly that such geographical advantages have created the maritime characteristics of Lingnan culture.

The earliest brought Cantonese cuisine to the world is overseas Chinese who lived overseas. In addition, pragmatic and diligent, you can \”stir more\” by selling hometown dishes by opening food stalls.Inadvertently introduced Cantonese cuisine to the local area, making Gurus meat a familiar Cantonese cuisine.

Cantonese cuisine quickly became one of Chinatown\’s most popular business. In 1852, the Shanghai -Galifae Daily wrote: \”For a period of time, almost all restaurants in this city are operated by Chinese. According to historical records, in the 1960s, Chinese officials who visited the United States recorded the Cantonese cuisine they tasted in San Francisco in the diary: \”Eat in Yuanfang Building, Shanzhen and seafood, and cooking like the Mainland.\” The famous snack frying river powder was named the top ten food championships by the Los Angeles Times website.

Similar situations occur around the world where Chinese immigrants. If the early communication was inadvertently inserted, then Cantonese cuisine then went to the world to take the initiative. With the footprint of Guangfu people all over the world, Cantonese dishes are out of abroad, and \”eat in Guangzhou\” Xiangpiao overseas.

In the major cuisine of the country, Cantonese cuisine has repeatedly crown champions.

At the end of 1993, the White Swan Hotel participated in the National Cooking Technology Competition for the first time. The so -called \”no first, Wuwu is not the second\”, but the major cuisines can still be high according to certain scoring standards. As soon as the White Swan Hotel shot, Shi was shocked and won the highest honor group gold medal. The results of the competition are determined by the booth and sales. The dishes made by the White Swan Hotel are eye -catching and delicious. Ten years later, the White Swan Hotel has once again collected the National Culinary Technology Competition and won the gold medal of the group.

The years are leisurely. \”Eat in Guangzhou\” is constantly planting the cultural heritage of the city, allowing the city to leave sweet memories, and let people remember the nostalgia.

Scan the code to see the famous chef

Show the century -old cooking

\”How did the Cantonese cuisine a century ago\” eat chicken \”? \’The disappeared famous dish The crispy glutinous rice chicken in the \’In the \”back kitchen\” in the Chinese hotel, Master Xu Jinhui restored the wonderful production process of this dish to reporters.

Scan the two -dimensional code above, appreciate the production process of \”Crispy Glutinous Rice Chicken\” in ancient dishes and taste a century -old process.