Authentic Cantonese Cuisine: 160 Recipes

Author: Shanghai Huadong Hotel
Publisher:
Publish Date: 2000-01-01
Features: Cantonese cuisine, also known as Guangdong cuisine, is composed of local culinary traditions from Guangzhou, Chaozhou, Dongjiang, and other regions, with Guangzhou cuisine being its representative. It is one of China's most renowned culinary systems, widely recognized and celebrated as a standout among various regional cuisines. To meet market demands and further promote traditional Cantonese cuisine, Shanghai Huadong Hotel has specially hired renowned Cantonese chefs from Guangzhou. Building upon the inheritance of traditional cooking techniques, they have conducted in-depth research on modern Cantonese cuisine that has emerged in Hong Kong and Macau, learning from its practices and absorbing its essence. This has allowed the hotel's Cantonese dishes not only to remain authentic but also to emphasize the harmony of flavor and presentation, bringing traditional Cantonese cuisine to a more vibrant and dazzling brilliance.
To help more people understand and master the basics of Cantonese cuisine, we have compiled this book, 160 Authentic Cantonese Dishes. It is divided into eight categories: meat, poultry and eggs, aquatic products, mountain delicacies, vegetarian dishes, other dishes, dim sum, and soups, introducing 160 representative and exquisite dishes. Each dish is accompanied by a photo, providing a clear view of the finished product while also allowing readers to learn the cooking methods through detailed descriptions. This meets the growing consumer demand for enjoying authentic Cantonese cuisine at home. It is an engaging and easy-to-understand practical guide.
This is a practical book introducing the cooking techniques of Cantonese cuisine. Based on an overview of the history and characteristics of Cantonese cuisine, it categorizes 160 representative dishes into meat, poultry and eggs, aquatic products, mountain delicacies, vegetarian dishes, other dishes, dim sum, and soups. Each dish includes detailed information on ingredients, ratios, cooking methods, and final characteristics. Common Cantonese cooking techniques and flavoring methods are also thoroughly explained. The book features one photo per dish, making it visually intuitive, easy to learn, and suitable for home use. It can also serve as a reference for culinary professionals.