Lingnan culture-food culture Lingnan food culture is an eye-catching flower in Lingnan cultural garden. She was conceived and cultivated by the unique geographical and climatic environment in Lingnan, and nourished by the nutrients of Chinese and foreign food culture. It was formed with the social, economic and cultural development of Lingnan, with strong local characteristics. Since ancient times, some foreigners who went to Lingnan as officials have become interested in Lingnan's unique eating habits, which are recorded in the poems of Guangzhou Sima Liu Yao when he was in Tang Zhaozong and the poems of Han Yu and Su Dongpo who were exiled to Lingnan. After entering the Qing Dynasty, this description can be seen in more works, such as Qu Dajun's Guangdong Newspeak, Fan Duan 'ang's Experience in Central Guangdong, Zhang Qu's Lu Wenjian and Weng Huidong's Chaozhou Tea Classic. , are important materials of Lingnan food culture. \x0d\ Lingnan is backed by Wuling Mountains and faces the South China Sea, with a mountainous coastline of 3,368 kilometers and a vast water network in the Pearl River Delta and Hanjiang Delta; Therefore, mild climate, long sunshine time and abundant rainfall are very beneficial to the development of agriculture and aquaculture. Lingnan area is rich in hunting, farming and fishing. Delicacies such as delicacies, delicacies, vegetables and fruits provide a rich material foundation for the development of Lingnan food culture. Lingnan food culture is produced and developed in the blending of Lingnan agricultural culture and marine culture. \x0d\ Cantonese cuisine and "Eating in Guangzhou" \x0d\ Cantonese cuisine in a broad sense includes Guangzhou cuisine, Chaozhou cuisine and Dongjiang (Hakka) cuisine, while Cantonese cuisine in a narrow sense refers to Guangzhou cuisine. Lingnan food culture occupies an extremely important position in China's food culture. The cultural phenomenon of "Food in Guangzhou, Taste in Chaozhou" is a concentrated expression of Lingnan food culture, which covers the unique essence of Cantonese cuisine and unique Lingnan food style. Guangzhou people's diet is fashionable, small but refined, meaningful, crispy, rich and delicious. This custom and hobby has a long history. Guangzhou cuisine not only combines the local flavor characteristics of the Pearl River Delta, such as "South (Shanghai), Fan (Chongqing), Shun (Germany) and Zhong (Mountain)", but also combines the strengths of other provinces and western cuisines such as Beijing, Jiangsu, Yangzhou, Hangzhou and Shandong, and becomes its own family. As one of the four major cuisines in China, Cantonese cuisine enjoys a high reputation for its unique style and flavor. \x0d "Food in Guangzhou, Taste in Chaozhou" has a long history and is famous all over the world. The formation history of Cantonese cuisine is formed by the intersection of Chinese and foreign food cultures and the continuous innovation combined with regional climate characteristics. North-South compatibility, Chinese and Western integration, a large number of distinctive food and snacks emerge. There are many restaurants in Yangcheng Teahouse and many food stalls in the hotel, which are second to none in China. It is also famous for its rich varieties, strong tea flavor, exquisite cooking skills and beautiful flavor. "Eating in Guangzhou" is a major feature of Guangzhou tourism. Famous dishes and delicious snacks in Guangzhou are very attractive to Chinese and foreign tourists. \x0d\ Cantonese cuisine is characterized by complex materials and rich dishes. It has a wide range of materials, many ingredients and skillful techniques. Delicious seafood, flowers, birds, fish, insects, birds and animals, poultry and other delicacies can all be made into delicacies. The second characteristic of Cantonese cuisine is its light taste, which can be summarized by four words: "fresh, tender, smooth and fragrant". This is the fundamental reason why Cantonese cuisine is so popular. There are many kinds of condiments in Guangdong, and the dishes have the beauty of five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Cantonese cuisine emphasizes color and needs wok gas (refers to heating the wok with a torch, adding oil, and boiling the oil, so that the fried dishes are fragrant), and the heat is just right. Cantonese cuisine pursues the original flavor and fresh fragrance of raw materials, such as fresh seafood and game, which should be cooked immediately after slaughter. This pursuit of lightness, freshness and original flavor distinguishes between "cold" and "hot", which not only conforms to the climate characteristics of Guangzhou, but also meets the requirements of modern nutrition, and is a relatively scientific food culture. The third feature of Cantonese cuisine is that it is good at change, well-made and innovative. Cantonese people are open-minded, dogmatic and always good at imitation and innovation. Therefore, in the development of dishes and snacks, it is rich in variety, unconventional, well-made and rich in varieties. Cantonese cuisine also pays attention to changing with the seasons, with light summer and autumn and heavy winter and spring. All the dishes at the banquet were crowned with good names. Cantonese cuisine has the advantage of "hybridization" and pays attention to processing methods. There are more than 30 cooking methods for Cantonese cuisine. Up to now, there are more than 5,400 kinds of Cantonese cuisine, more than 1000 kinds of snacks and hundreds of flavor snacks. \x0d\ The long years have enabled Guangzhou people not only to inherit the traditional food culture, but also to absorb, accumulate, improve and innovate the foreign and various cooking essences, thus forming the food characteristics of diverse dishes, exquisite cooking skills, high quality and delicious taste. In the past hundred years, it has become one of the most representative and influential food cultures in China. This is based on three major cuisines, namely, Shandong Cuisine in the Yellow River Basin, Sichuan Cuisine, Jiangsu Cuisine and Shanghai Cuisine in the Yangtze River Basin, and Cantonese Cuisine in the Pearl River Basin. Or according to the four major cuisines (namely, Shandong, Sichuan, Jiangsu and Guangdong); It is also the eight major cuisines (namely, Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou), and Cantonese cuisine occupies an extremely important position. Today, Guangzhou's diet is second to none at home and enjoys a high reputation abroad, no matter the variety and quality of food, the number and scale of restaurants and restaurants, and the food environment and service quality. \x0d\ tea culture \x0d\ "drinking tea \" is called "drinking tea" in Cantonese, and Guangzhou people love "drinking tea". Tea culture is both a folk culture and a food culture. It is said that when Emperor Qing Qianlong went down to the south of the Yangtze River to Guangzhou, he took his personal bodyguard to the teahouse to have morning tea. Mao Zedong has a poem "I can't forget drinking tea in Guangdong". In Guangzhou, it has become a courtesy for people to treat each other with tea. If the guests arrive, the first thing to do is to offer a cup of "beautiful tea", and the first sentence is "please have tea" to show the host's enthusiasm, friendliness and courtesy. Due to the value orientation of "attaching importance to business" in Lingnan since ancient times, "drinking tea" has also moved from family to market, which makes the tea culture in Guangzhou integrate ornamental value, experience value, service value and commodity value. In a sense, drinking tea has gone beyond the category of "tea" and become a social way. Drinking tea constitutes a distinctive feature that distinguishes Lingnan culture from other cultures. \x0d\ China is the hometown of tea and the place with the earliest tea drinking and the oldest tea culture. Guangzhou is the starting point of the tea road. As early as the Western Han Dynasty more than 2,000 years ago, tea, together with gold, jade and silk, was exported to India and other Asian regions through Guangzhou. As the representative place of Lingnan culture, the earliest trading port in China and the most developed open city, Guangzhou's tea culture has a long history, which is extensive and profound. \x0d\ Drinking tea in Guangzhou actually means drinking tea in a teahouse, not only drinking tea, but also eating snacks, which is a way of communication. The concept of teahouse in Guangzhou is different from that of teahouse. It serves both tea and snacks, and the building is magnificent, which is incomparable to the teahouse. Therefore, people in Guangzhou are happy to go to the teahouse to gather friends, talk about business and relax. People in Guangzhou regard drinking tea as "sighing tea". Sigh is a common saying in Guangzhou, which means to enjoy. This is also an important reason why Guangzhou Teahouse has been enduring for a hundred years. The \x0d\ tea snacks in Guangzhou, from simple to colorful, not only reflect the rich cultural connotation of drinking tea in Guangzhou, but also indicate that the tea culture in Guangzhou is gradually entering a prosperous period. Guangzhou dim sum combines the advantages of Chinese and western dim sum making and forms its own characteristics. The main features are: wide selection of materials, unique shape, novel style, fine production and thin dander. Refreshments have also become an important part of Guangzhou cuisine. \x0d\ The tea market in Guangzhou is divided into morning tea, afternoon tea and evening tea. Morning tea usually opens at 4 a.m., and evening tea at 65438+ closes at 0-2 a.m. the next day, and some are open all night. Generally speaking, the morning tea market is the most prosperous, and it is often packed from early morning to 1 1. Especially on holidays, many teahouses have to queue up. Drinking tea at night is becoming more and more popular, especially in summer, and teahouses have become the first choice for people to escape the heat. \x0d\ Because the time of the three teas is different and the consumers are different, the tea drinkers of the older generation have always kept the habit of drinking morning tea, and most of them have retired, so they have enough time to drink morning tea, which is the main leisure way for the elderly in Guangzhou. Because of the change of working style and living habits, the younger generation mainly drinks afternoon tea and evening tea, with leisure, making friends and working as the main purpose. "Drinking tea" has become an indispensable part of Guangzhou people's food and cultural life. \x0d\ Among the time-honored restaurants in Guangzhou, quite a few were teahouses of that year. Guangzhou time-honored teahouse, mostly created in the Qing Dynasty, has a long name and has always been like a cloud. The time-honored teahouses in Guangzhou include: Taotaoju, Luyuju, Afraid of Xiangju, Nanyuan, Beiyuan, Panxi, Datong, Huiru, Sanru, Duoru, Bridgette, Dexin, Zheng Xin, Fulaiju, Xihuaju, Meizhenju and Taichang, all of which are inspiring. Secondly, Guangzhou Restaurant, Shamian White Swan and Panxi Restaurant are all traditional and famous old teahouses with exquisite snacks and typical Cantonese refreshments. \x0d\ Kung Fu Tea \x0d\ Chaozhou tea culture is another important series of Lingnan tea culture, especially known as "Kung Fu Tea". "Kung Fu" was originally a tea name (a kind of Chinese tea) and later evolved into a method of making tea. The Grand View of unofficial history in Qing Dynasty: Explaining the Differences of Qing Dynasty said: "China stresses on making tea, with Tingzhi, Zhang Quan and Chaoshan Kung Fu tea in Fujian being the most important." X0d kungfu tea, which originated in Ming Dynasty and flourished in Qing Dynasty, has become a cultural phenomenon of Chaozhou tea drinking custom and an important part of Chaozhou food culture. \x0d\ Kung Fu tea is characterized by exquisite tea set and exquisite cooking, and it is used to express feelings. Kung fu tea is all about the cooking method of tea. There are so-called "ten methods" to cook Chaozhou Kung Fu tea, namely, live fire, shrimp water, tea picking, tea filling, hot cup, hot pot, high foam, covered foam, top spray and low sieve. Some people also summed up the specific procedures for cooking congou tea as follows: "High rushing and low sprinkling, thick eyebrows covered with foam, Guan Gong patrolling the city, and Han Xin ordering troops." Or "eight steps". \x0d\ Kung Fu tea, which integrates spirit, etiquette, brewing skills and tea tour art, is one of the essences of China tea culture and has always been called "China Tea Ceremony".