What do you mean by Cantonese seven dishes 1 soup?

In Guangdong, people usually eat for good luck. When ordering food, they will order 8 dishes 1 soup, or 6 dishes 1 soup, but not 7 dishes 1 soup. Eight dishes and one soup means: eight kinds of vegetables (vegetarian) and one soup. There is a saying in Guangdong: eight dishes and one soup, plain rice. This is also a common slogan of tour groups.

The way to drink soup is also very different. In Guangdong, people mainly drink soup, not "soup residue"; There is soup and soup residue, but the importance of soup must be higher than that of soup residue. After several hours of slow cooking, the essence of all the ingredients in the soup reached the bottom of the soup, and even the essence of the bones was boiled out. So the soup is very thick.

Extended data:

trait

Quality and taste

Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition". Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. 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.

Geographical advantage

Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and abundant products. Therefore, Guangdong's diet has always been blessed. Since the Qin and Han Dynasties, the Han people in the Central Plains have been moving southward into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains diet style of "never tired of cooking in detail and never tired of eating in essence".

material

Cantonese cuisine has a wide range of materials, not only rich in main ingredients, but 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. Pay attention to color, fragrance, taste and shape, and take taste as the main body. Animal dishes: crispy roast suckling pig, old man chicken, beef brisket in clear soup, etc. 100. Seafood Seafood has always been the basic raw material for Cantonese cuisine to survive.

Formula characteristics

The biggest feature of Cantonese cuisine is its extensive and exquisite materials. Animals and birds, delicacies, Chinese and foreign cuisine, everything, can be described as the best in the country. There are many raw materials available for Cantonese cuisine, so naturally there is no problem. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eat shrimp, "Qingming shrimp, the fattest"; When eating vegetables, you should choose "seasonal vegetables", that is, seasonal vegetables, such as "the north wind is sweetest" In addition to choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.

Rich and fine ingredients and light taste are probably the important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant", and pursues the original flavor and fresh fragrance of raw materials. There are many kinds of Cantonese condiments, including sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. This is a scientific food culture.

Cantonese people like to eat boiled chicken. Boiled chicken is soaked in boiling water to keep its original flavor. Only ginger, salt and other ingredients are added when eating. Qingping chicken is the best of white-cut chicken and is called "the first chicken in Guangzhou". It's just soaked in white brine without any ingredients, but the skin is slippery, the meat is white and fragrant, and the bones are full of fragrance.

The real heroes behind such delicious Cantonese cuisine are a large number of skilled chefs. Kang Hui, a famous Beijing hotel teacher, was awarded the title of "Chef" by the French Chef Association in the early 1980s, which is the first time in the cooking history of China. Yang Guanyi, a famous Hong Kong chef whose ancestral home is in Guangdong, is famous for her exquisite cooking and the reputation of "abalone is the best in A Yi". Guangdong has a strong technical force in cooking, and famous teachers and chefs come forth in large numbers. With their superb cooking skills, they have made Cantonese cuisine shine, and at the same time, they have trained a large number of cooking descendants.

Baidu encyclopedia-cantonese cuisine