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There are three styles of Cantonese food: Guangzhou style, Chaoshan style, and Dongjiang style. Guangzhou cuisine tastes particularly fresh, tender, and smooth; The chefs specialize in stir-frying, fire control, and some Western cooking methods. Chaoshan cuisine or Teochew cuisine originated in Chaoshan, Guangdong Province, and specializes in cooking seafood, soups, desserts, and vegetables. Dongjiang cuisine actually belongs to Hakka cuisine, which originated in Dongjiang of Guangdong province; Chefs are especially good at cooking meats and casseroles.[1]The emphasis on preserving the natural flavor of food is characteristic of Cantonese cuisine. Cantonese chefs would consider cooking overcooked or overseasoned dishes to be the highest culinary sin. I was reminded of this once while shopping in an Asian market. The supplier is very proud to show off the freshness of the cod slaughtered just three hours ago, pointing out that you can still see its heartbeat.

[2] Seasonings and spices No Cantonese kitchen would be complete without a bottle of oyster sauce, made with boiled oysters and seasonings - vegetarian cooks can use a vegetarian version made with mushrooms. Chinese fermented black beans, also known as salted black beans and shrimp paste, also play an important role in Cantonese cuisine. Hoisin sauce, which is made by mixing soy paste with spices, is also used.

[3]Cooking method At home, steaming and stir-frying are two important Cantonese cooking techniques. Given the emphasis on freshness in Cantonese cuisine, it is not surprising that steaming is popular, as it is the least intrusive and healthiest cooking technique. As for stir-frying, the Cantonese are acknowledged experts. Cantonese chefs believe that every stir-fry must exude the taste and aroma that comes from the wok hay or "wok breath".（锅气）

Morning tea culture The origin of Cantonese morning tea can be traced back to the Qing Dynasty. In 1757, Emperor Qianlong of the Qing Dynasty issued a decree from the capital to the coastal provinces, ordering the cessation of foreign trade except for Guangzhou. Thanks to this policy, tea, porcelain, and silk from all over the country were transported to Guangzhou and sold around the world. Guangzhou became the largest logistics center in China at that time, which made Guangzhou's economy unprecedented prosperity. With the increase of commodities, tea became more and more suitable for mass consumption, thus giving birth to the formation of the Guangdong morning tea cultureShrimp dumplings, glutinous rice chicken, red rice sausage, siu mai radish cake wind claw, steamed pork ribs, quicksand buns are all famous and delicious morning tea snacks.