Concubine Chef Youxi: Lord, Master, stop

Chapter 351 Cantonese Cuisine

Speaking of the Lingnan area, it is also one of the eight major cuisines and the birthplace of Cantonese cuisine.

Cantonese cuisine consists of three local flavors: Cantonese cuisine, Hakka cuisine, and Chaoshan cuisine, each with its own characteristics.To say that in modern times, Cantonese cuisine is also very popular among everyone.Many restaurants opened by overseas Chinese mainly serve Cantonese cuisine.

Su Ziling asked: "You mean Cantonese cuisine? I remember that the food here in Lingnan also developed gradually from the Han Dynasty. Just like the Lu cuisine you mentioned just after you left Chang'an, there must be various delicacies here. It doesn’t have its own school. But many foreign businessmen gather here, and the level of prosperity is rare among large businessmen. There must be a lot of food types.”

Speaking of this, Su Ziling was full of expectations.

The harvest along the way is really rich. If these delicacies are sorted out and published in books, they can be passed on to future generations.

"The Cantonese cuisine you just mentioned is also from your hometown?" Su Ziling asked.

Mi Xiaoye nodded and said, "Yes, they are from my hometown, and they are very popular."

Su Ziling said: "Since Cantonese cuisine does not have a faction climate at this time, you might as well tell me, what is the Cantonese cuisine in your hometown like?"

Mi Xiaoye said: "The generation of Lingnan is rich in products and has always been blessed by nature. In particular, the seafood that is not often seen in Chang'an is a top-grade delicacy in many local dishes. Cantonese cuisine also integrates the flavors of various places into a unique family. Cantonese cuisine draws on the strengths of hundreds of schools. It uses a wide range of materials, rare materials, and exquisite ingredients. It is good at innovating through imitation, and cooks according to the preferences of diners. The cooking skills are diverse and changeable, and the materials are strange and extensive. The cooking is mainly fried and fried, and it also has stewed and fried dishes. , Roasted, pay attention to clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy, with 'five flavors' and 'six flavors'."

"Which five flavors, which six flavors?" Su Ziling asked.

Mi Xiaoye said: "'Five flavors' are fragrant, loose, soft, fat, and thick, and 'six flavors' are sour, sweet, bitter, spicy, salty, and fresh. In addition to formal dishes, various snacks and dim sum in Lingnan are also made. Exquisite. People in Lingnan like to drink tea. Drinking tea is inseparable from tea, snacks, porridge, noodles, noodles, and some side dishes. It is worth mentioning Chaozhou Gongfu tea, which has special purple sand teapots, white porcelain cups and oolong tea. , the amount of tea is large, the tea soup is fragrant and bitter, and the aftertaste is endless. There are also various teas, with a long history, a wide variety, colorful, exquisite shapes and novel tastes, which are unique. Porridge also has the characteristics of porridge, and noodles also have the characteristics of noodles. There are too many to count."

"It would be great if we could really bring these delicacies back to Chang'an." Su Ziling said.

Mi Xiaoye said with a smile: "It doesn't matter if we take it home or cook it ourselves. If we can bring back all the delicacies from all over the world or make them, the people in Chang'an City will be blessed."

Su Ziling thought: "This Cantonese cuisine is the same as the Lu cuisine you mentioned. It is extensive and profound. It's good if we can study a little bit."

"How about, let's go out and see what's good, or find some inspiration?" Mi Xiaoye said with a smile.

Su Ziling nodded and said, "Alright, we'll go out tomorrow."

In the Lingnan area, during the Great Shang Dynasty, many merchants from other regions gathered, and the coast was also very prosperous.After visiting the market, Mi Xiaoye saw a lot of seafood that is hard to find in Chang'an.

Back at home, Mi Xiaoye felt that she had room to flex her muscles more than in other countries.Many Cantonese dishes in my memory also popped up in my mind one by one.

(End of this chapter)