粤菜食谱-八大菜系之粤菜美食做法大全 3.9.2

Cantonese cuisine, known as Yue cuisine, is one of the four major culinary traditions in China. More specifically, it encompasses Guangzhou cuisine while broadly including Chaozhou and Dongjiang cuisines, also recognized as Hakka cuisine.

The origins of Cantonese cuisine trace back to the Central Plains, inheriting the dietary philosophy advocated by Confucius, which emphasizes precision and refinement in food preparation. This is reflected in the intricate and detailed cooking methods found in Cantonese dishes. For instance, Claypot Rice and Roast Suckling Pig are derived from the "Eight Delicacies" of the Zhou Dynasty, while Roast Goose has its roots in the renowned roasted duck of the Song Dynasty. Dim sum has also evolved significantly in Guangdong, resulting in iconic offerings such as Shrimp Dumplings and Steamed Shu Mai.

A comprehensive collection of over one hundred Cantonese recipes has been meticulously compiled, validated, and refined, showcasing the diversity and richness of this esteemed culinary tradition.