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. 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. 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.
Teochew Cuisine is a subgroup of Guangdong Cuisine with an entirely different array of dishes. It is known for its simple food and beautiful presentation. Teochew Cuisine is one of the least oily Chinese Cuisines.
"The Chinese eat everything with four legs, except tables, and everything that flies except airplanes" was once ignorantly quoted on this site. The truth is, Guangdong Cuisine, not unlike other non-Western cuisines, utilizes the edible foodstuff native to their region to the best of their ability. Guangdong Cuisine is known by neighboring regions as non-wasteful and a sort of "clear", fresh tasting country-food. Snake, cat and pangolin (scaly anteater) are occasionally found in dishes, though such ingredients are slowly ceasing to be used due to modern Westernization, causing cultural erasure.