Among our Chinese cuisines, Cantonese cuisine has always been the dominant one. It is precisely because of the recognition that Cantonese cuisine has received that, as the birthplace of Cantonese cuisine, it has also gained the reputation of "eating in Guangdong". The reason why Cantonese cuisine can achieve such achievements is inseparable from the understanding of cooking by Cantonese cuisine chefs, and these concepts are also integrated into their application of spices.
In Cantonese cooking, there is a very important concept, that is, the taste of a dish needs to be better presented. This contrast in taste is used in traditional Cantonese cuisine when chefs use spices. Cantonese cuisine practices have also been incorporated into it. The so-called comparison method in Cantonese cuisine is to add another easier-to-perceive flavor to a main flavor, which can make the perception of the main flavor more obvious. The most typical examples are spices such as star anise, cinnamon, cumin, grass fruit , etc. They are often used as main ingredients. When using them, they are used without spices that are easier to be sensed by the tongue or nasal cavity, such as Sichuan peppercorns, Spicy spices such as ginger, chili, and galangal, or spices with a strong aroma that is easy to be perceived by the nasal cavity, such as bay leaves and pepper, and main spices such as star anise will enhance the feeling.
In addition to comparison, Cantonese cuisine chefs also have a very important concept when using spices, and that is collaboration. There is an objective phenomenon among spices. The characteristics of certain spices will be strengthened after the addition of another spice. Common ones such as the combination of caoguo will be strengthened, amomum paired with tangerine peel will make the aroma more mellow, angelica paired with white komong not only will the aroma not be damaged, but the ability of odor can also be obtained strengthen. Nutmeg When paired with galangal or lemongrass, the freshness-enhancing properties of the ingredients will also be enhanced. There are many examples in spice applications where one plus one is obviously about two. This is the charm of assistance.
Cantonese cuisine chefs integrate the original cooking concepts of Cantonese cuisine into the application of spices. Cantonese cuisine can produce various spice application methods with different styles. If you compare them carefully, you will find that those spice application methods are often based on It is based on the comparison of aromas and the mutual cooperation between spices. In the eyes of many friends, this concept of spice application with both conflict and cooperation is the reason why Cantonese cuisine can produce refined brine, white brine, Chaoshan brine, etc.
