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Cantonese cuisine

A Cantonese restaurant serving Cantonese cuisine
Traditional Chinese: 廣東菜
Simplified Chinese: 广东菜
Hanyu Pinyin: Guǎngdōng cài
Cantonese Jyutping: Gwong2 dong1 coi3
Yue cuisine
Chinese: 粵菜

Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). A Cantonese restaurant is a type of Chinese restaurant that originated from Guangzhou, China. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Jyutping (sometimes spelled Jyutpin) is a Romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK Guangdong ( EFEO: Kouangtong; Pinyin Guǎngdōng; Postal map spelling: Kwangtung) is a province on the Alternative meaning In Geology, North China (continent and South China (continent were two ancient landmasses that correspond to modern northern Guangzhou ( Jyutping: Gwong²zau¹; Yale: Gwóngjàu) is the Capital and a Sub-provincial city Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.

Contents

Background


This article is part of the series:

Chinese cuisine
History
Eight Great Traditions
Others
Overseas Chinese
[edit]

Cantonese cuisine draws upon a great diversity of ingredients, Guangzhou (Canton) being a great trading port since the days of the Thirteen Factories, bringing it many imported foods and ingredients. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. Guangzhou ( Jyutping: Gwong²zau¹; Yale: Gwóngjàu) is the Capital and a Sub-provincial city Thirteen Factories ( Chinese: 十三行 Pinyin: Shísānháng is an area of Guangzhou, China where the first foreign trade was allowed Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food Stir frying is an Umbrella term used to describe two fast Chinese cooking techniques chǎo ( 炒) and bào ( 爆) Deep frying is a Cooking method in which food is submerged in hot oil or Fat. A Cantonese restaurant is a type of Chinese restaurant that originated from Guangzhou, China.

For many traditional Cantonese cooks, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the Cuisines of Europe and other Western countries Asian cuisine is a term used in the West as an umbrella term for the various cuisines of South Asia, East Asia and Southeast Asia and for fusion Garlic chives, ginger and coriander leaves are notable exceptions, although the last tends to be a mere garnish in most dishes. Garlic chives ( also 韮菜 are also known as Chinese chives, Chinese leek, ku chai, jiu cai, Oriental garlic chives or in Ginger is commonly used as a cooking spice throughout the world Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae.

Elements of cooking

Sauces and condiments

Blanched kailan (芥兰) with oyster sauce
Blanched kailan (芥兰) with oyster sauce

Classic Cantonese sauces are light and perhaps bland compared to the thicker, darker, and richer sauces of other Chinese cuisines. Kai-lan, also known as Chinese broccoli or Chinese kale, is a slightly bitter Leaf vegetable featuring thick flat glossy blue-green leaves with thick Spring onion, sugar, salt, soy sauce, rice wine, corn starch, vinegar, sesame oil, and other oils suffice to enhance flavor in most Cantonese cooking, though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. "Green onions" redirects here For other uses see Green onion. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Huangjiu (literally "yellow wine" or "yellow liquor" is a type of Chinese alcoholic beverage brewed directly from grains such as Rice, Millet Cornstarch, or cornflour, is the Starch of the Maize grain commonly known as Corn. Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Sesame oil (also known as "gingelly oil" or "til oil" is an edible Vegetable oil derived from Sesame seeds Besides being used as a Cooking Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly. Ginger is commonly used as a cooking spice throughout the world The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Five-spice powder is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking &mdash Sweet, Sour, bitter Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried ( See also Illicium floridanum which is known as Chakra Phool (Badian in India and Star anise in the Eastern USA

Sauces and condiments include:

Dried and preserved ingredients

Though Cantonese cooks pay much attention to the freshness of their cooking ingredients, Cantonese cooking also uses a long list of preserved food items. Hoisin sauce, or Haixian Sauce, ( hǎixiānjiàng) also called suckling pig sauce, is a Chinese Dipping sauce. Oyster sauce is a Viscous dark brown Sauce commonly Plum sauce ( 苏[[wikt 梅|梅]] 酱) is a viscous light brown Sweet and sour Condiment. Sweet and sour is a generic term that encompasses many styles of sauce cuisine and cooking methods Douchi ( Cantonese dao si also called Chinese fermented black beans, is a Flavoring most popular in the Cuisine of China, and is used to make black Fermented bean paste is a category of fermented foods typically made from ground Soybeans which are indigenous to the cuisines of East and Southeast Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Master stock refers to an aromatic reusable stock in which meat is poached, typically used in Cantonese and Fujianese cuisine. Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork This may be an influence from Hakka cuisine, since the Hakkas was once a dominant group occupying Imperial Hong Kong and other southern territories. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in The Hakkas ( Hakka language: Hak-kâ; Mandarin Chinese: Kèjiā) are a subgroup of the Han Chinese people who live predominantly The History of Hong Kong in Imperial China began in 214 BC under the Qin Dynasty. [1]

Some items gain very intense flavors during the drying/preservation/oxidation process. Drying is a method of Food preservation that works by removing Water from the food which prevents the growth of Microorganisms and Decay. Food preservation is the process of treating and handling Food in a way that preserves its edibility and nutrition value Redox (shorthand for reduction-oxidation reaction describes all Chemical reactions in which atoms have their Oxidation number ( Oxidation state Some chefs combine both dried and fresh varieties of the same items in a dish to create a contrast in the taste and texture. Dried items are usually soaked in water to rehydrate before cooking. Hydrate is a term used in Inorganic chemistry and Organic chemistry to indicate that a substance contains Water. Not only do preserved foods have a longer shelf life, sometimes the dried foods are preferred over the fresh ones because of their uniquely intense flavor or texture. These ingredients are generally not served individually, and need to go with vegetables or other Cantonese dishes.

Includes:

Cantonese dishes

Cantonese stir-fried vegetables. Often, vegetables are simply stir-fried plain or with minced garlic.
Cantonese stir-fried vegetables. Conpoy or dried scallop is type of dried Seafood product made from the Adductor muscle of Scallops The smell of conpoy is marine pungent and Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu) is a form of processed preserved Tofu used in Chinese Douchi ( Cantonese dao si also called Chinese fermented black beans, is a Flavoring most popular in the Cuisine of China, and is used to make black Chinese sausage is a generic term referring to the many different types of sausages originating from China. Salted duck egg is a Chinese preserved food product made by soaking Duck eggs in Brine, or packing each egg in damp salted Charcoal Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine Chinese cabbage ( Brassica rapa subspecies see below) also known as snow cabbage is a Chinese Leaf vegetable commonly used in Suan cai (also called Chinese sauerkraut is a traditional Chinese cuisine pickled Chinese cabbage. Dried shrimp are Shrimp that have been sun dried and shrunk to a thumbnail size Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from Soybeans During the boiling of Often, vegetables are simply stir-fried plain or with minced garlic.

Traditional dishes

A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants, some are more commonly found among Chinese homes due to their simplicity. A Cantonese restaurant is a type of Chinese restaurant that originated from Guangzhou, China. Home-made Cantonese dishes are usually served with plain white rice. White rice is the name given to milled Rice which has had its Husk, Bran, and germ removed

Includes:
  • Chinese steamed eggs (蒸水蛋)
  • Congee with century egg (皮蛋粥)
  • Cantonese fried rice (炒饭)
  • Sweet and sour pork (咕噜肉)
  • Steamed spare ribs (paigu) with fermented black beans and chili pepper (豉椒排骨)
  • Stir-fried vegetables with meat (e. Chinese steamed eggs or Water egg is a Chinese home-style dish usually found in Cantonese cuisine. Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and North American Chinese cuisine. Spare ribs (also called spareribs) are a variety of Pork ribs, cooked and eaten in various cuisines around the world g. chicken, duck, pork, beef, or intestines) (青菜炒肉片)
  • Steamed frog legs on lotus leaf (荷葉蒸田雞)
  • Steamed ground pork and salted duck egg meatballs (咸蛋蒸肉饼)
  • Blanched vegetables with oyster sauce (油菜)
  • Stir fried water convolvulus with shredded chili and fermented tofu (椒丝腐乳通菜)

Deep fried dishes

Zhaliang, a popular Cantonese breakfast
Zhaliang, a popular Cantonese breakfast

There are a small selection of deep fried dishes in Cantonese cuisine, and can often be found as street food. Frogs legs are one of the better-known delicacies of French and Chinese cuisine A meatball is a generally mass of ground Meat that is typically rolled meat comprised of rolled ground beef and other ingredients such as Bread or Ipomoea aquatica is a semi- aquatic Tropical plant grown as a Leaf vegetable. Street food is food obtainable from a streetside vendor, often from a makeshift or portable stall. As they have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century, most are considered essential part of the Cantonese diet, as a few are synonymously associated with Cantonese breakfast and lunch. . [2] Though these are also expected to be part of other cuisines.

Includes:
Winter melon soup
Winter melon soup

Slow cooked soup

Another notable Cantonese speciality is slow-cooked soup, or lo foh tong (老火湯) in the Cantonese dialect (literally meaning old fire-cooked soup). Zhaliang is a kind of food in Chinese cuisine. It is made by tightly wrapping Rice noodle roll Youtiao, you char kway, or yau ja gwai, sometimes known in English as Chinese cruller or fried bread stick, Fish balls are a commonly cooked food in Southern China and Overseas Chinese communities Krupuk, kerupuk, or kroepoek in ( Indonesia) Keropok in ( Malaysia) bánh phồng tôm in Vietnam; prawn The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Broth is a Liquid in which Bones Meat, Fish, Cereal grains or Vegetables have been simmered and strained out Sometimes, Chinese herbal medicines are added to the pot. Ingredients vary greater depending on the type of soup. The main attraction is the liquid in the pot, although the solids are eaten too. A whole chicken may simmer in a broth for six hours or longer. Broth is a Liquid in which Bones Meat, Fish, Cereal grains or Vegetables have been simmered and strained out Traditional Cantonese families have this type of soup at least once a week. In this day and age many families with both parents working cannot afford this tradition due to the long preparation time required. However, wealthy families with servants and a cook still enjoy the luxury every day. Because of the long preparation time, most restaurants do not serve home made soup or opt for a soup du jour.

Includes:
Cantonese seafood section
Cantonese seafood section

Seafood

Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine. Cantonese seafood soup is one of the main Seafood soup within Cantonese cuisine. The winter melon also called white gourd or ash gourd, is a Vine grown for its very large Fruit, eaten as a Vegetable. Spare ribs (also called spareribs) are a variety of Pork ribs, cooked and eaten in various cuisines around the world Watercresses ( Nasturtium officinale, N microphyllum; formerly Rorippa nasturtium-aquaticum, R An Apricot kernel ( Prunus armeniaca, "Armenian plum" in Latin refers to the kernel of a species of Prunus classified with the plum in the subgenus Guangdong ( EFEO: Kouangtong; Pinyin Guǎngdōng; Postal map spelling: Kwangtung) is a province on the China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Many authentic restaurants maintain live seafood tanks. An aquarium (plural aquariums or aquaria) is a Vivarium consisting of at least one transparent side in which Water -dwelling Plants From the Cantonese perspective, strong spices are added only to stale seafood to cover the rotting odor. The freshest seafood is odorless, and is best cooked by steaming. For instance, only a small amount of soy sauce, ginger, and spring onion is added to steamed fish. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Ginger is commonly used as a cooking spice throughout the world "Green onions" redirects here For other uses see Green onion. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two The light seasoning is used only to bring out the natural sweetness of the seafood. However, most restaurants would gladly get rid of their stale seafood inventory by offering dishes loaded with garlic and spices. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients.

Includes:
  • Steamed fish (蒸魚)
  • Steamed scallops with ginger and garlic (蒜茸蒸扇贝)
  • White boiled shrimp (白灼蝦)
  • Lobster with ginger and scallions (薑蔥龍蝦)
  • "Urinating shrimp" (a type of slipper lobster) (拉尿蝦)
Wonton noodles
Wonton noodles

Noodle dishes

A number of noodle dishes are part of the Cantonese cuisine. A scallop (ˈskɒləp or /ˈskæləp/ is a marine Bivalve Mollusk of the family Pectinidae. Ginger is commonly used as a cooking spice throughout the world Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Slipper lobsters are a family of achelate (clawless decapod Crustaceans found in all warm oceans and seas These are commonly available at dai pai dong or dim sum side menus. Dai Pai Dong is a chain of high-end restaurants based in Hong Kong, owned by the Kampery Group (金百加集團 Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea.

Includes:
A section dedicated to Siu mei and Lou mei
A section dedicated to Siu mei and Lou mei

Siu mei

Main article: Siu mei

Siu mei is essentially the Chinese rotisserie style of cooking. Chinese noodles are an essential ingredient and staple in Chinese cuisine. Fish balls are a commonly cooked food in Southern China and Overseas Chinese communities Beef ball is a commonly cooked food in Southern China and Overseas Chinese communities Fish slice or fish fillet is a commonly cooked food in Southern China and Overseas Chinese communities Beef chow fun is a staple Cantonese dish, made from stir-frying Beef, Hefen (wide rice noodles and Bean sprouts and is commonly Shahe fen or he fen is a type of wide Chinese noodle made from Rice. Lo mein is a Chinese dish with Noodles It often contains Vegetables and some type of Meat or Seafood, usually Beef, Siu mei is the generic name in Cantonese cuisine, given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven Lou mei is the name given to dishes made by simmering in a seasoned soy -based sauce Siu mei is the generic name in Cantonese cuisine, given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven Siu mei is the generic name in Cantonese cuisine, given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven Rotisserie is a style of Roasting where meat is Skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a The style cooks meat and no vegetables. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce, a different sauce is used for each meat.

Includes:
Street lou mei
Street lou mei

Lou mei

Main article: Lou mei

Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork Roast goose is a dish found within Chinese and German cuisine. Roasted pig is a variety of Siu mei, or roasted meat dishes within Cantonese cuisine. Lou mei is the name given to dishes made by simmering in a seasoned soy -based sauce Lou mei is the name given to dishes made by simmering in a seasoned soy -based sauce Lou mei is the name given to dishes made by simmering in a seasoned soy -based sauce It is grouped under Siu laap (燒臘) as part of Cantonese cuisine. It is widely available in Southern Chinese regions. It should be noted that many people who consume Cantonese dishes regularly are not interested in eating lou mei dishes due to personal preference.

Includes:
  • Beef entrails (牛雜)
  • Beef stew (牛腩)
  • Duck gizzard (鴨腎)
  • Pig tongue (豬脷)
Siu laap store front
Siu laap store front

Siu laap

Just about all the Cantonese-style cooked meat including siu mei, lou mei and preserved meat can be mixed together under the generic name (燒臘, Siu laap). The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ in the digestive tract found in Birds Reptiles Siu mei is the generic name in Cantonese cuisine, given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven Lou mei is the name given to dishes made by simmering in a seasoned soy -based sauce Siu laap also includes foods such as:

A typical dish may consist of some organs and half an order of multiple varieties of roasted meat. White cut chicken or white sliced chicken is a variety of Siu mei, or roasted meat dishes within Cantonese cuisine. Orange cuttlefish or Orange squid is the most common English name used for the Cuttlefish dish within Cantonese cuisine. Master stock refers to an aromatic reusable stock in which meat is poached, typically used in Cantonese and Fujianese cuisine. A large majority of siu laap consists strictly of white and red meat. White meat refers to any lighter-colored Meat, often contrasted with Red meat. For mammal meat see Red meat. For the band see Red Meat (band.

Includes:
Little pan rice
Little pan rice

Little pan rice

Little pan rice (煲仔飯, bou1 zai2 faan6) are dishes that are cooked and served in a flat-bottomed pan (as opposed to a round-bottomed wok). Chinese sausage is a generic term referring to the many different types of sausages originating from China. Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork Roast goose is a dish found within Chinese and German cuisine. White cut chicken or white sliced chicken is a variety of Siu mei, or roasted meat dishes within Cantonese cuisine. Usually it is a saucepan or braising pan (see Clay pot cooking). "Saucepan" redirects here In Australia "the Saucepan" is sometimes used as an unofficial name for part of the constellation of Pavo, when finding the Braised_Baby_Artichokesjpg#file|thumb|right|100px|Braised baby artichokes]] Braising (from the French “braiser” is a combination cooking method using both moist and Clay pot cooking is a technique of Cooking Food in an unglazed clay pot which has been soaked in Water so as to release Steam during the cooking Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered on top of the rice with little to no mixing in between. Quite a number of ingredients are used with many standard combinations.

Includes:
  • Layered egg and beef over rice (窩蛋牛肉飯)
  • Layered steak over rice (肉餅煲仔飯)
  • Tofu pot over rice
  • Pork spare ribs over rice (排骨煲仔飯)
  • Steamed chicken over rice (蒸雞肉煲仔飯)
  • Preserved chinese sausage over rice (蠟味煲仔飯)
  • Pork "pastry" over rice
Fried tofu with shrimp
Fried tofu with shrimp

Night dishes

There are a number of dishes that are often served in Cantonese restaurants exclusively during dinner. Traditionally dim sum restaurants stop serving bamboo basket-dishes after yum cha hour and begin offering an entirely different menu in the evening. Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. Bamboo is a group of Woody perennial Evergreen Plants in the True grass family Poaceae, subfamily Yum cha (飲茶 is a term in Cantonese which means "drink tea " Some dishes are more standard while others are quite regional. Some are customized for special purposes like Chinese marriages or banquets. Chinese marriage ( is a ceremonial ritual within Chinese societies that involve a marriage established by pre-arrangement between families. A banquet is a large public meal or feast complete with main courses and desserts Salt and pepper dishes are one of the few spicy dishes.

Includes:
  • Crispy fried chicken (炸子鸡)
  • Seafood birdsnest (海鲜雀巢)
  • Roasted suckling pig (燒乳猪)
  • Taro duck (陳皮芋頭鴨)
  • Roast young pigeon/squabs (烤乳鴿)
  • Sour spare ribs (生炒排骨)
  • Salt and pepper rib (椒鹽骨)
  • Salt and pepper squid (椒鹽魷魚)
  • Salt and pepper shrimp (椒鹽蝦)
  • Fried tofu with shrimp
Hybrid red bean soup with taro
Hybrid red bean soup with taro

Dessert

After a night meal or dish, Cantonese restaurants usually offer tong sui, or sweet soups. Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China. Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants Suckling pig (or sucking pig) is a young Pig that has only fed on its mother's milk Red bean soup refers to a number of traditional Asian soups all made with Azuki beans China In China, red bean soup is a popular dish Taro (from Tahitian or other Polynesian languages) more rarely kalo (from Hawaiian) and gabi in The Philippines, is a Tong sui, also known as tian tang, is a collective term for any sweet warm Soup or Custard served as a dessert at the end of a meal in Cantonese cuisine Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent with local chef creativity. Higher end restaurants usually offer their own blend and customization of desserts.

Includes:
Cantonese bao yu
Cantonese bao yu

Delicacies

There are some dishes that are prized within the culture. Red bean soup refers to a number of traditional Asian soups all made with Azuki beans China In China, red bean soup is a popular dish Black sesame soup is a popular Chinese dessert that can be widely found throughout China and Hong Kong. Sweet potato soup is a Chinese dessert found in Southern China and Hong Kong. Dòuhuā (Chinese 豆花 or dòufǔhuā (Chinese 豆腐花 is a Chinese dessert made with an extra soft form of Tofu. Guīlínggāo is a Chinese medicine that is made with the powdered shell from the critically endangered three-lined box turtle (金錢龜 and China Chinese bakeries in big cities like Hong Kong, Guangzhou, Shanghai, and across the world in Chinatowns serve traditional Chinese goods such as Coconut bar is a Refrigerated Dim sum dessert found in Hong Kong, Taiwan, Southern China and in overseas Chinatowns It Bào yú is the common Chinese name given to what is known elsewhere as Abalone, which is esteemed as a high-class ingredient in Chinese cuisine. These dishes range from being medium price to very expensive. Most of these have been around in the Far East for a long time, while some are just barely becoming available around the world. The Far East is a term often used by people in the Western world to refer to the countries of East Asia. Many of these prized animals have serious animal rights controversial issues such as finning of Shark cartilages due to increasing price demands. "Animal liberation" redirects here for other uses see Animal liberation (disambiguation. Shark Cartilage, the tough material that a sharks' skeleton is composed of is dried and powdered to create this popular Dietary supplement.

Includes:

Comparison

Sometimes in the US, the term "Hong Kong Style" is used to distinguish this style of cooking from the more Americanized version most Americans are familiar with. Bào yú is the common Chinese name given to what is known elsewhere as Abalone, which is esteemed as a high-class ingredient in Chinese cuisine. Shark fin soup (or shark's fin soup) is a Chinese cuisine Delicacy since Ming Dynasty, commonly served as part of a Chinese feast, Hoi sam is the name given to Sea cucumber or Sea slugs when used as an ingredient in a number of Chinese cuisines Most cultures in East Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to Note that actual Hong Kong cuisine has evolved somewhat from traditional Cantonese cuisine served in Guangzhou. The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang,

Stereotypes

There is a level of complexity associated with the cooking style and ingredients that fascinate westerners as well as bring stereotypes and misunderstandings. An example is the western commentary by Prince Philip commenting on Chinese eating habits to the World Wildlife Fund conference in 1986. "If it has got four legs and it is not a chair, if it has two wings and it flies but is not an aeroplane, and if it swims and is not a submarine, the Cantonese will eat it. "[3] Despite having the quote presented to a notable organization, it has also appeared in books such as "The most stupid Words Ever Spoken" as it is deemed by some Westerners believing in relativist multiculturalism as a showcase of lack of understanding in foreign culinary traditions in the Western world[3]. However, some scholars point out that this is a Chinese saying used by the Northern Chinese with reference to southern Chinese cuisine, especially Cantonese. [4]

One subject of controversy amongst some Westerners is the raising of dogs and cats as food in some places in mainland China centering in the Cantonse-speaking region. In some countries apart from being kept as pets certain breeds of Dogs are raised on farms and Slaughtered for their meat Cat meat or cat flesh is Meat derived from Cats It is eaten sporadically in southern China, northern Vietnam, Peru and China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Eating dogs were common and fiercely defended by the nationalist-leaning Chinese people, even from non-Cantonese parts of the country, in the first half of the 20th century. However, as time goes it is becoming a custom going out of fashion. In Hong Kong and Taiwan as of early parts of the 21st century serving dogs as food is illegal and risks social ostracism especially from those under the age of 50 courtesy of the increasing awareness of animal-welfare issues, and even within mainland China an increasing number of young mainland Chinese have called for its abolition as well. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders Taiwan ( Taiwanese: Tâi-oân/Tāi-oân (historically 大灣/台員/大員/台圓/大圓/台窩灣 is an Island in East Asia. [5]

Some Westerners have defended the practice of Chinese serving dogs as food by putting forth claims of eating dogs as a survival tactic in times of famine[6]. A famine is a widespread shortage of food that may apply to any Faunal species which phenomenon is usually accompanied by regional Malnutrition, Starvation Chinese historical records show serving dog as food does have a history going as far back as the Shang dynasty as one of the nine varieties of animals that could be eaten. The Shang Dynasty ( Chinese: 商[[wiktionary 朝|朝]] or Yin Dynasty ( 殷[[wiktionary 代|代]] was according to traditional sources the Dogs were not raised as food as pigs and chickens were.

References

  1. ^ Barber, Nicola. [2004] (2004) Hong Kong. Gareth Stevens Publishing. ISBN 0836851986
  2. ^ Wordie, Jason. [2002] (2002) Streets: Exploring Hong Kong Island. Hong Kong: Hong Kong University Press. ISBN 962-2095631
  3. ^ a b Ward, Laura. [2003] (2003). Foolish Words: The Most Stupid Words Ever Spoken. Sterling Publishing Company. ISBN 1856486982
  4. ^ Olszewski, Wiesław. [2003] (2003). Chiny - zarys kultury. Wydawnictwo Naukowe Uniwersytetu im. Adama Mickiewicza w Poznaniu. ISBN 83-232-1272-4. p. 177 (in Polish)
  5. ^ 伴侣动物保护网络(CCAPN)-拒吃猫狗肉网络签名活动
  6. ^ Bonner, Arthur. [1997] (1997). Alas! What Brought Thee Hither: The Chinese in New york, 1800-1950. Fairleigh Dickinson University press. ISBN 0838637043

See also

External links

The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. Chinese food therapy ( is a practice of healing using natural foods instead of medications
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