Eat Across China Light and Crisp Cantonese Cuisine

Author: Shenzhen Jindan Culture Development Co., Ltd. Planning Wang Xiaodong, Chen Yong Photography
Publisher:
Publish Date: 2004-11-01
Features: Cantonese cuisine, also known as Yue cuisine, is developed from local cuisines such as Guangzhou, Chaozhou, and Dongjiang. The cuisine of the Hong Kong region also belongs to the Cantonese culinary system. Guangdong is located in the tropical and subtropical regions, with a mild climate and lush greenery year-round, abundant in fish, clams, oysters, mussels, abalone, and sea cucumbers, providing conditions for Cantonese cuisine. Cantonese cuisine uses a wide variety of ingredients and has a rich repertoire. It is said that "Canton is the land of food," as it includes almost everything, from birds, animals, insects, to snakes. Cantonese cuisine holds a prominent position in Chinese culinary culture, renowned for its unique style. Guo Moruo praised Cantonese cuisine with a poem:
"Every grain in the dish reflects hard work,
The pavilion outside is a picturesque scene.
Qi Li Yiyu bowed his head in reverence,
The is as sparse as the streets.
Stacked like the southern sky through the window,
Rotating in the mouth like northern butter.
Sound, flavor, color, and aroma are all present,
It truly requires effort to achieve this.
Cantonese cuisine is exquisite in its craftsmanship,
With a variety of styles, beautiful and innovative.
Some dishes incorporate Western culinary techniques,
Forming a unique style. In cooking methods, it excels in frying, roasting, baking, smoking, and stewing. In the selection of animal ingredients, apart from pork, beef, lamb, chicken, duck, and fish, it also uses snakes, monkeys, cats, mice, and pangolins to create delicacies. Its unique cooking techniques are unmatched by other culinary systems. The seasoning of Cantonese cuisine is characterized by being light, crisp, refreshing, and slightly sweet, with a balance of salt, sour, bitter, spicy, savory, and aromatic flavors. Famous dishes include: roasted suckling pig, crispy skin chicken, winter melon basket, ancient meat, wildcat and snake stew, Hakka tofu stew, and the renowned snake banquet."