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Cantonese cuisine is obviously given birth by the social culture and custom， whereas it is now top the “China’s most high-end cuisine list”. The seafood flavor in this coastline district witness a fundamentally change. The both domestically and oversea well-known Cantonese businessman maintained their delicate ethnic spirit through a table of Cantonese dishes. Ancient Cantonese feast can last for around four hours， a table of dished served just like a small sized council meeting for people from the same field...... Eating is something that deeply rooted in the Cantonese culture and an indispensable part of Cantonese style of life.
Rice dough， the respect for daily routines
In the Chaozhou and Shantou region， to worship God is just like the daily routine. In this respect， festivals of various kinds may not be such a special issue for these cantonese.The cake that has been called as “rice dough” is something that people used to express respect for god. Each festival means the native would do different kinds of handmade cakes to show sincerity and obesity .Rice dough serves really like a special tailored calendar for Cantonese， since it often remind people the special anniversary through the making of respec-tive cakes the festival calls for throughout the year. In a matter of fact， these festival cake can also be enjoyed anytime you want as local snacks， the tastes may varies due to the cover material and the stuffing it contains. However， no matter how it would taste like， it should be made in great meticulous without doubt.
A typical woman in Chaoshan region， over half of the year is engaged with praying and worshiping things； she should keep high pace with the best hour to pray according to the annual calendar and may still need to care for the way to pay a tribute to avoid mistake in any kinds. At the same time， the praying etiquette and related details must be behaved in required orders as well.When Cai Miao， a Cantonese girl who pursing her high school certificate in Singapore， will also receive international telephone call from her mother to remind her to obey the festival customs： “Next Thursday is the birthday of Guying buddhist， you cannot choose that day to wash your hair.”
Young people like Cai Miao who has studied abroad may rarely deviant as the same. In her view， these matters are more like family heritage that of special significance to his family than cliche or outdated traditions. Principles for making rice dough are mixed， some asks to say auspicious words whereas others may need to avoid using water...... On making rice dough， Cai Miao is always being criticized by her mom. Her husband has not been spared as well -- since he is a mobile phone software engineer， Cai’s mother persuade him to initiate a rice dough making software application. This application must capable of automatically remind the user to get well prepared for dough making 3 days in advance. Because “ three days are enough to finish the whole task from buying materials to actually make.” Time-honoured brand of Cantonese cuisine is hard to find
Although Cantonese hold a huge demand for rice dough cake， but almost all the rice dough is home-made， so that the market sales for it very rarely to see. Except for salty or sweet， the tastes of rice dough covered a great rank： crisp or waxy， plus soup or nor... In addition to the picky mouth of Cantonese， to operate a rice dough shop in Chaoshan region is really not an easy task.
The most famous chain store of rice dough in Chao Shan area that presided by chef Zheng Jin Hui lasted less than 50 years.Until now， Zheng Jinhui still oversee the purchase of raw materials every day personally： mushrooms， dried shrimp and red beans are all in his daily observation. They cooperate only with the famous big brands which they hold profound relationship with. Obviously， Zheng pays much more attention to the details in making his brand： even for the rice flour they use， must be sifted more than twice in advance. Many people hope that Zheng Jinhui could open chain stores out of Shantou area， but he rejected this proposal as he thought the quality can not be easily controlled in that way.
The taste of green olive
Cantonese hold a special attitude for bitter taste. In the one hand， the southern part of China is humid and hot； and in the other， it is the long-time accumulated and self-cultivated living habits to believe that eat something bitter can be better to the body. In addition to that， the affection for the sweet taste of kung fu tea， and light bitter of gourd and mustard is an inevitable part of Cantonese culture of maintaining health， thus the habit to eat olive may not be surprising. Eating olive is not a time-saving work， because it calls for meticulous attitude and patience--first bite you need to crash down the bitter crisp flesh；and then slowly chew the flesh to taste delicate sweet； finally experiece a stream of fresh air straightly down though your throat. For the freshman of olive， they may usually give up at the first bite of the flesh and quickly spit out all the flesh for its “abnormal taste”. Old Cantonese may joke something like chewing something works not only for satisfing their craving， but also helping in burying themselves into doing something with a little fun to enjoy. And they are right.
Fish ball is the Cantonese dish that of highest quality
Fishermen in Chaoshan area pay great tribute to the sea that nurtured and nourished them all. No matter how famous the beef ball is， it is the fish ball and the fish ball only will be utilized in welcoming splendid guests. This is because the ingredients to make traditional Cantonese fish ball is hard to land and cannot find alternatives in freshwater fishes. None but the fish ball made by the white sea fish can be deemed as the authentic Cantonese fish ball. Sea fish， on ancient hand hit the fish， two kilos of meat before the a pound of fish， have to take 4 to 5 Red duck egg Qing. Therefore， even if it is a native of Chaoshan， eat authentic hand playing balls are not also many. Using only water for soup， together with a little bit chopped green onion and a few drops of peanut oil， then the fish ball dish is finished. This is the true meaning of “Can- tonese banquet”， pure enough but has profound flavor as the same.
In addition to fish ball， fish products in the Chaozhou area have evolved into plenty of different forms indeed：
1.Fish made noodles
Chopping fish into glue-like state to make a round pie， and thensteam the pie and slice it. Coming down the chives， bean sprouts should be mixed together and cooked with the fish pie slices -- the fish made noodles that fully absorb the sauce， soup with crisp vegetables are featured a distinctive flavor.
2. Dumplings of fish-made cover
The stuffing of this snack is a mixture of fish and pork. The traditional way to make it calls for the addition of a little bit water chestnuts to better the taste. And the specialty lies in the cover of this dumpling -- it is made by fish and flour. After steam it will become a dish with fresh taste and transparent look. The cover is chewy and hard to be mushy boiled， whereas the stuffing can be extremely tender and have a very cute pink look. All of these is enough for people to lick their lips at once.
3. Book-like fried fish
Clean the skin of fish and cover sticky flour outside it， frying the flour covered fish to crisp state and add shredded Mushroom， pork， chili and celery to make a roll. Then steam the roll to get a book-like food that is the traditional dish--book-like fried fish（ For the shape of it is just like the books are piled up， thus it is so called）.
The personality of the Cantonese banquet Eating seasonal food for good health
Although this is common dietary guidelines in Chaoshan area， but Cantonese brings new life to “timely eat “ to enrich the overall meaning of it. A lot of materials that may be deemed as something do not belong to common menu have also get their way into the recipe of Cantonese cuisine because of the kingpin reason timely and seasonal. Such as the mouse bent grass， bitter thorn leaf， pearl cauliflower， motherwort and Chinese hackberry leaf etc.， all related above have become the ingredients of modern Cantonese cuisine.
Slow-down pace for eating and for life
Cantonese cuisine pursues for perfection， when they hold a banquet， all hot dishes are prepared in semi-finished state in advance. In order to guarantee the taste and outlook of the dishes are in the best state， the delicious delicate Cantonese dished will be served to the guests rightly after the accomplishment in the “ one dish a time “ pace. During the long time waiting for the next dish ， guests may have a chat and drink a toast for each other. It often takes several hours to finish a traditional Cantonese banquet， which absolutely overpasses the well-known exquisite French cuisine in etiquette.
Rice dough， the respect for daily routines
In the Chaozhou and Shantou region， to worship God is just like the daily routine. In this respect， festivals of various kinds may not be such a special issue for these cantonese.The cake that has been called as “rice dough” is something that people used to express respect for god. Each festival means the native would do different kinds of handmade cakes to show sincerity and obesity .Rice dough serves really like a special tailored calendar for Cantonese， since it often remind people the special anniversary through the making of respec-tive cakes the festival calls for throughout the year. In a matter of fact， these festival cake can also be enjoyed anytime you want as local snacks， the tastes may varies due to the cover material and the stuffing it contains. However， no matter how it would taste like， it should be made in great meticulous without doubt.
A typical woman in Chaoshan region， over half of the year is engaged with praying and worshiping things； she should keep high pace with the best hour to pray according to the annual calendar and may still need to care for the way to pay a tribute to avoid mistake in any kinds. At the same time， the praying etiquette and related details must be behaved in required orders as well.When Cai Miao， a Cantonese girl who pursing her high school certificate in Singapore， will also receive international telephone call from her mother to remind her to obey the festival customs： “Next Thursday is the birthday of Guying buddhist， you cannot choose that day to wash your hair.”
Young people like Cai Miao who has studied abroad may rarely deviant as the same. In her view， these matters are more like family heritage that of special significance to his family than cliche or outdated traditions. Principles for making rice dough are mixed， some asks to say auspicious words whereas others may need to avoid using water...... On making rice dough， Cai Miao is always being criticized by her mom. Her husband has not been spared as well -- since he is a mobile phone software engineer， Cai’s mother persuade him to initiate a rice dough making software application. This application must capable of automatically remind the user to get well prepared for dough making 3 days in advance. Because “ three days are enough to finish the whole task from buying materials to actually make.” Time-honoured brand of Cantonese cuisine is hard to find
Although Cantonese hold a huge demand for rice dough cake， but almost all the rice dough is home-made， so that the market sales for it very rarely to see. Except for salty or sweet， the tastes of rice dough covered a great rank： crisp or waxy， plus soup or nor... In addition to the picky mouth of Cantonese， to operate a rice dough shop in Chaoshan region is really not an easy task.
The most famous chain store of rice dough in Chao Shan area that presided by chef Zheng Jin Hui lasted less than 50 years.Until now， Zheng Jinhui still oversee the purchase of raw materials every day personally： mushrooms， dried shrimp and red beans are all in his daily observation. They cooperate only with the famous big brands which they hold profound relationship with. Obviously， Zheng pays much more attention to the details in making his brand： even for the rice flour they use， must be sifted more than twice in advance. Many people hope that Zheng Jinhui could open chain stores out of Shantou area， but he rejected this proposal as he thought the quality can not be easily controlled in that way.
The taste of green olive
Cantonese hold a special attitude for bitter taste. In the one hand， the southern part of China is humid and hot； and in the other， it is the long-time accumulated and self-cultivated living habits to believe that eat something bitter can be better to the body. In addition to that， the affection for the sweet taste of kung fu tea， and light bitter of gourd and mustard is an inevitable part of Cantonese culture of maintaining health， thus the habit to eat olive may not be surprising. Eating olive is not a time-saving work， because it calls for meticulous attitude and patience--first bite you need to crash down the bitter crisp flesh；and then slowly chew the flesh to taste delicate sweet； finally experiece a stream of fresh air straightly down though your throat. For the freshman of olive， they may usually give up at the first bite of the flesh and quickly spit out all the flesh for its “abnormal taste”. Old Cantonese may joke something like chewing something works not only for satisfing their craving， but also helping in burying themselves into doing something with a little fun to enjoy. And they are right.
Fish ball is the Cantonese dish that of highest quality
Fishermen in Chaoshan area pay great tribute to the sea that nurtured and nourished them all. No matter how famous the beef ball is， it is the fish ball and the fish ball only will be utilized in welcoming splendid guests. This is because the ingredients to make traditional Cantonese fish ball is hard to land and cannot find alternatives in freshwater fishes. None but the fish ball made by the white sea fish can be deemed as the authentic Cantonese fish ball. Sea fish， on ancient hand hit the fish， two kilos of meat before the a pound of fish， have to take 4 to 5 Red duck egg Qing. Therefore， even if it is a native of Chaoshan， eat authentic hand playing balls are not also many. Using only water for soup， together with a little bit chopped green onion and a few drops of peanut oil， then the fish ball dish is finished. This is the true meaning of “Can- tonese banquet”， pure enough but has profound flavor as the same.
In addition to fish ball， fish products in the Chaozhou area have evolved into plenty of different forms indeed：
1.Fish made noodles
Chopping fish into glue-like state to make a round pie， and thensteam the pie and slice it. Coming down the chives， bean sprouts should be mixed together and cooked with the fish pie slices -- the fish made noodles that fully absorb the sauce， soup with crisp vegetables are featured a distinctive flavor.
2. Dumplings of fish-made cover
The stuffing of this snack is a mixture of fish and pork. The traditional way to make it calls for the addition of a little bit water chestnuts to better the taste. And the specialty lies in the cover of this dumpling -- it is made by fish and flour. After steam it will become a dish with fresh taste and transparent look. The cover is chewy and hard to be mushy boiled， whereas the stuffing can be extremely tender and have a very cute pink look. All of these is enough for people to lick their lips at once.
3. Book-like fried fish
Clean the skin of fish and cover sticky flour outside it， frying the flour covered fish to crisp state and add shredded Mushroom， pork， chili and celery to make a roll. Then steam the roll to get a book-like food that is the traditional dish--book-like fried fish（ For the shape of it is just like the books are piled up， thus it is so called）.
The personality of the Cantonese banquet Eating seasonal food for good health
Although this is common dietary guidelines in Chaoshan area， but Cantonese brings new life to “timely eat “ to enrich the overall meaning of it. A lot of materials that may be deemed as something do not belong to common menu have also get their way into the recipe of Cantonese cuisine because of the kingpin reason timely and seasonal. Such as the mouse bent grass， bitter thorn leaf， pearl cauliflower， motherwort and Chinese hackberry leaf etc.， all related above have become the ingredients of modern Cantonese cuisine.
Slow-down pace for eating and for life
Cantonese cuisine pursues for perfection， when they hold a banquet， all hot dishes are prepared in semi-finished state in advance. In order to guarantee the taste and outlook of the dishes are in the best state， the delicious delicate Cantonese dished will be served to the guests rightly after the accomplishment in the “ one dish a time “ pace. During the long time waiting for the next dish ， guests may have a chat and drink a toast for each other. It often takes several hours to finish a traditional Cantonese banquet， which absolutely overpasses the well-known exquisite French cuisine in etiquette.