Cantonese cuisine is the most familiar type of Chinese cuisine and one of the most widely served styles of Chinese cuisine in the world.
One reason for this is the fact that so many people from this region have immigrated to the United States, London, Calcutta, and many other countries.
Cantonese cuisine was the first type of Chinese regional cuisine introduced to the world
Cantonese cuisine gave birth to what we know as dim sum—bite-sized portions of hearty dishes traditionally served in small steamer baskets or on small plates and designed to give the diner a sampler of a variety of different dishes.
In general, Cantonese cuisine tends to be mild and focuses less on spices, and more on using the absolute freshest and and most natural ingredients.
As far as meat, Cantonese cuisine uses a wide variety of meats, poultry, and seafood…including roasted and barbecued meats, dried meats, and lots of seafood. Another commonly used meat is pork—basically all of the different parts of a pig cooked in basically all imaginable ways.
As far as sauces…Cantonese cuisine uses a variety of sauces—including hoisin, oyster, and plum…as well as various marinades and time-intensive broths
As far as apices…Cantonese typically has a subtle flavor, Rarely will you find overpowering seasonings.as in the Sichuan cuisine explained below..
Examples of Cantonese recipes that you will find online include…
- Congee Porridge…Food and Wine
- Dim Sum Recipes…The Woks of Life
- Shrimp Dumplings…Damn Delicious
Great post 😁
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