Culture/Regional
Canton-style Cuisine
Introduction
This is probably the best known internationally. To be exact, the Cantonese dishes comprise of Cantonese, Chaozhou and Dongjiang dishes, among which, the Cantonese dishes are the representative. Cantonese dishes are noted for their diverse sometimes controversial choice in food, such as fresh water fish, seafood, birds, snakes, insects, rats etc..
Fresh materials and an exact degree of heat ensure a fresh and tender texture of Cantonese food. The major condiments are oyster sauce, fermented soya bean sauce, fish sauce, lard, sugar and vinegar.
Cantonese food (southern style) tends to be more colorful, less spicy and is usually stir fried, which preserves both the texture and flavor. Because most Chinese emigrants to other countries hail form the Canton region, this style of cooking has almost become synonymous, in the West, with Chinese cuisine.
Favorite dishes include whole steamed fish, roast pigeon, poached chicken, Chinese broccoli with
oyster sauce, and a wide range of crispy green vegetable sauted to perfection.
Some Famous Dishes
Dim Sum are famous Cantonese snacks (know locally as Yam Cha), tasty little dumplings and pastries stuffed with meats or vegetables. This is perhaps the most popular form
of southern cuisine since a meat of dim sum is a great way to pick and choose a variety of foods yet not feel overly full. In the restaurants that serve dim sum, waitresses push around carts laden with small, freshly cooked snacks, and diners simply stop them as them as they pass out what they want.
Other favorite dishes include whole steamed fish, roast pigeon, poached chicken, Chinese broccoli with oyster sauce, and a wide range of crispy green vegetable sauted to
perfection.
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