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Cantonese Cuisine

Cantonese cuisine originates from the region around Canton (Guangzhou) in southern China’s Guangdong province.

Of the various regional styles of Chinese cuisine, Cantonese is the best known outside China. It is divided into three branches: Guangzhou, Chaozhou and Dongjiang cuisine. The cuisine has its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colours, good at changing; serving light food in summer and autumn, and strong and mellow food in winter and spring.

Guangdong cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Dishes rarely use ‘hot’ spices like chilli, unlike, for instance, Sichuan cuisine. Guangdong cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It includes almost all edible food in addition to the staples of pork, beef and chicken — snakes, snails, insects, worms, chicken feet, ducks’ tongues and entrails. One subject of controversy amongst some Westerners is the raising of dogs and cats as food in some places in China; however, dog is not a common restaurant food and is illegal in Hong Kong. Despite the countless Cantonese cooking methods, steaming, stir-frying and deep-frying are the most popular in restaurants due to the short cooking time and the philosophy of bringing out the flavours of the freshest ingredients. Guangdong cuisine emphasises seafood and unique, mixed flavourings. Guangdong chefs also pay much attention to the artistic presentation of their dishes which might require cutting and carving skills.



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