Cantonese and Hong Kong-style cuisine

Author: Lin Yanfa
Publisher:
Publish Date: 2005-09-01
Features: Cantonese and Hong Kong-style cuisine, as the name implies, refers to the local flavors of Guangdong and Hong Kong regions. Cantonese cuisine,, is composed of three regional culinary systems: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine, with Guangzhou cuisine being the most representative. It is also one of China's eight major culinary systems. With the increasing number of various hotels, the growing ranks of high-level chefs, and fierce competition, new varieties, flavors, and styles of Hong Kong-style Chinese cuisine are constantly emerging. The color, aroma, taste, and presentation of these dishes are no less impressive than those of other culinary systems. Both domestic and international recognize Hong Kong as the "World Capital of Food," and the reputation of "Eating in Hong Kong" has spread far and wide. The purpose of this book is to introduce dishes suitable for home cooking from the Cantonese and Hong Kong culinary systems, bringing the cuisine of star-rated hotels and high-end restaurants to the masses. Some of the dishes in the book, such as "XO Sauce Stir-Fried Tripe," "Mango Lamb Sashimi," "Orange and Dragon Phoenix Ball," "Braised Crab Claws with Fresh Water Flowers in Broth," and "Satay Beef and Seafood Hot Pot," are examples of Hong Kong-style Chinese cuisine.