• Chinese-Cantonese Cuisine

  • Yue

  • (China)

  • 9 12

Cantonese Cuisine, also known as Yue Cuisine, is the culinary style of Guangdong Province, which was called Canton when the Wade-Giles romanization of Chinese was in use. This particular type of Chinese food has been popularized by Chinese restaurants around the world as the majority of those who set up these restaurants were of Cantonese origin.

Guangdong dishes are characterized by their tender and slightly sweet taste. Sauces are a crucial seasoning in Guangdong cuisine. Classic Cantonese sauces are light and mellow. The most widely used sauces in Guangdong Cuisine include: hoisin sauce, oyster sauce, plum sauce and sweet and sour sauce. Other ingredients popular in Guangdong Cuisine include spring onions, sugar, salt, soya bean products, rice wine, corn starch, vinegar and sesame oil. Garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly.

The raw materials for Guangdong Cuisine are very plentiful. "The Chinese eat everything with four legs, except tables, and everything that flies except airplanes" is the most suitable expression of the countless variety of Guangdong food. Things that are rarely eaten or rarely seen on Western tables are commonly used in Guangdong dishes. Snake, cat and pangolin (scaly anteater) are considered by the Cantonese people to be most delicious food.

In contrast to the fast-fried cooking method of Sichuan dishes, Guangdong people prefer to braise, stew and sauté their food. These cooking methods aim to preserve the flavor of the dishes. http://www.chinahighlights.com/travelguide/chinese-food/yue-cu...

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Dishes: 7 / 9

Beef Chow Fun

(3 ) (Chinese) (Chinese-Cantonese)

Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and ...

(1 ) (American Chinese) (Chinese) (Chinese-Cantonese)

Deep friend boneless pieces of chicken in a sweet and sour sauce.

Youtiao

(1 ) Chinese Crullers (Chinese) (Chinese-Cantonese)

Deep-fried dough often served during breakfast with hot soy milk or as an accompaniment with congee, soup, or by itself.

Rice Noodle Roll

(0 ) chee cheong fun, ... (Chinese) (Chinese-Cantonese)

When plain and made without filling, the rice noodle is also known as chee cheong fun where chee cheong means ...

Orange Cuttlefish

(0 ) orange squid, 鹵水墨... (Chinese) (Chinese-Cantonese)

The most common English name used for the cuttlefish dish in Cantonese cuisine. It is a siu mei (Cantonese cuisine) ...

(0 ) 海皇羹, 海皇羹, hǎihuá... (Chinese) (Chinese-Cantonese)

Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine. It is commonly found in Hong Kong, ...

Baked Potato

(0 ) Jacket Potato (Chinese-Cantonese) (-Worldwide-)

It is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior ...

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