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Cantonese salted fish
Cantonese Salted Fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; piyin: Guǎngdōngxiányú; also known as "Salted-fish, Chinese style") is a traditional Chinese food originated from the Guangdong province. It is a fish preserved or cured with salt, and a staple diet in Southern China. It historically earned the nickname of the "poor man's food", as its extreme saltiness way is useful in adding variety to the simpler rice-based dinners. More recently it has become a popular cuisine in its own right.
==History==
〔chinesesaltedfish ()'Chinese Salted Fish'〕
Beginning near the 15th century, China struggled with economic problems in the lower classes. Even relatively advanced cities like Guangdong and Hong Kong had large populations without access to any kind of food preservation. More recently, this meant being without any sort of refrigeration. To overcome the rotting of room temperature meat, a number of methods became popular, such as canning and salting. The coastal Guangdong province includes fishes as a major food source, and the fishing industry was the most productive source. Thus food preservation efforts with focused foremost on fish, and the eventual convergence of these techniques gave eventual rise to the dish.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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