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Cantonese Cuisine

An Introduction to Cantonese Cuisine

Yue Cuisine, namely Guangdong flavor dishes, is one of the four Chinese cuisines. It enjoys extremely good reputation at home and abroad for its unique types of dishes and special charm.

Located along the southern coast of China, Guangdong abounds with food of animal and plant sources. At the same time, Guangzhou has been a long-standing treaty port city, which attracted and absorbed various foreign cooking materials and techniques. And thus Yue Cuisine was gradually perfected. In addition, overseas Chinese brought the cooking techniques from Europe, America and Southeast Asia back to their hometown and accordingly enriched the recipes of Yue Cuisine. There are very obvious traces of Western cooking techniques in Yue Cuisine.

Yue Cuisine is represented by Guangzhou dishes, which are characterized by a wide range of materials, intensive selection of materials, elaborate techniques, large varieties of dishes. Guangzhou dishes are especially skillful in techniques of stir-frying, frying, stewing, frying in boiling oil, bao or cooking with Chinese pot with steep wall, braising, and Kou. Special attentions are paid to the heating temperature and duration. Emphasis is laid on the color, fragrance, taste, and forms of the food prepared. The tastes feature pure delicacy, freshness, tenderness, and crispness. Special care is taken to make sure that the tastes are light but not tasteless, fresh but not vulgar, tender but not raw, oily but not greasy. The common Guangzhou dishes are Plain Boiled Chicken, Plain Boiled Shrimps, Piglet Barbequed over open oven, duck grilled on hanging oven, snake soup, oil fried shelled fresh shrimps, shark's fin braised in soy sauce, plain steamed sea food, braised shrimps and sea cucumber.

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