Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (
Canton
). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside ; most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside is due to its palatability to Westerners and the great numbers of early emigrants from
Guangdong
. In
, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country

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. 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.

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. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be a mere garnish in most dishes.

http://en.wikipedia.org/wiki/Cantonese_cuisine

Quoting from [Leosun]:

From Wikipedia, the free encyclopedia

Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton)

Yes, I must fully agree, the Cantonese cuisine is among the best display of culinary skills from China.


The unique taste, colour and texture of the Cantonese 10 course dinner, starting with the Cold Dish, then sharksfin soup, and other seafood, like the steamed fish, shows up the freshness of the fish when steamed garnished with strips of ginger and garlic and light soy sauce. There are lots of surprises, such as the Oat-fried prawns or shrimps, or the Buddha-jump-over-the-wall dish of meat and seafood, all out of the vegetarian diet, and it is the final dish of dessert,  which is FA SAN WU (peanut paste) - or Almond paste, my favourite.


I am married to a Cantonese, and during our trip to Hong Kong, I felt like going back to her roots, everybody speaks that language. Cantonese food is sold worldwide by the Hong Kong cooks, and they keep on innovative, and introduce new ingredients and adaptation to the local taste buds.


The sweet and sour pork and the PEI KUAT WONG or the King Pork Ribs is also our desirable dish.


Leosun, I am glad you open this new series of Chinese cuisine, and it encourages me to try out others like the HAKKA CUISINE, which is typically more salty than others, or the BEIJING CUISINE, or SHANGHAI CUISINE. But I shall leave the Chinese food and cooking to the Chinese, and can talk more about the others such as: INDONESIAN CUISINES - Javanese cooking, the Minangkabau Cuisine, or the Indonsian Chinese food, and the Bundung Cuisine. We find them here in cosmopolitan Singapore.

Quoting from [Street Smart]:

Quoting from [Leosun]:

From Wikipedia, the free encyclopedia

 

Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton)

 

 

Yes, I must fully agree, the Cantonese cuisine is among the best display of culinary skills from China.



The unique taste, colour and texture of the Cantonese 10 course dinner, starting with the Cold Dish, then sharksfin soup, and other seafood, like the steamed fish, shows up the freshness of the fish when steamed garnished with strips of ginger and garlic and light soy sauce. There are lots of surprises, such as the Oat-fried prawns or shrimps, or the Buddha-jump-over-the-wall dish of meat and seafood, all out of the vegetarian diet, and it is the final dish of dessert,  which is FA SAN WU (peanut paste) - or Almond paste, my favourite.



I am married to a Cantonese, and during our trip to Hong Kong, I felt like going back to her roots, everybody speaks that language. Cantonese food is sold worldwide by the Hong Kong cooks, and they keep on innovative, and introduce new ingredients and adaptation to the local taste buds.



The sweet and sour pork and the PEI KUAT WONG or the King Pork Ribs is also our desirable dish.



Leosun, I am glad you open this new series of Chinese cuisine, and it encourages me to try out others like the HAKKA CUISINE, which is typically more salty than others, or the BEIJING CUISINE, or SHANGHAI CUISINE. But I shall leave the Chinese food and cooking to the Chinese, and can talk more about the others such as: INDONESIAN CUISINES - Javanese cooking, the Minangkabau Cuisine, or the Indonsian Chinese food, and the Bundung Cuisine. We find them here in cosmopolitan Singapore.