Eight Great Traditions Anhui • Cantonese • Fujian • Hunan • Jiangsu • Shandong • Sichuan • Zhejiang
Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity. Other techniques include shallow frying, double boiling, braising, and deep frying.
For many traditional Cantonese cooks, the flavors of a finished dish should be well balanced, and never greasy. Also, 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. There is no widespread use of fresh herbs in Cantonese cooking and most other regional Chinese cuisines, contrasting with the liberal usage seen in European and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes.
In Cantonese cuisine a number of ingredients such as Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil suffice to enhance flavor, though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly.
Though Cantonese cooks pay much attention to the freshness of their primary cooking ingredients, Cantonese cuisine also uses a long list of preserved food items to add flavour to a dish. This may be an influence from Hakka cuisine, since the Hakkas were once a dominant group occupying Imperial Hong Kong and other southern territories.
Some items gain very intense flavors during the drying/preservation/oxidation process and some foods are preserved to increase their shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served individually and go with vegetables or other Cantonese dishes.
A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants, some of simpler ones are even more commonly found in Chinese homes. Home-made Cantonese dishes are usually served with plain white rice. There are a small number of deep-fried dishes in Cantonese cuisine, and these can often be found as street food. They have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century. A few are synonymously associated with Cantonese breakfast and lunch., though these are also part of other cuisines. Slow-cooked soup, or lo foh tong (老火湯, lǎohuǒ tāng) in the Cantonese dialect (literally meaning old fire-cooked soup) is usually a clear broth prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs or medicine are often used as ingredients. Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthens one's health.
Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity. Other techniques include shallow frying, double boiling, braising, and deep frying.
For many traditional Cantonese cooks, the flavors of a finished dish should be well balanced, and never greasy. Also, 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. There is no widespread use of fresh herbs in Cantonese cooking and most other regional Chinese cuisines, contrasting with the liberal usage seen in European and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes.
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Some items gain very intense flavors during the drying/preservation/oxidation process and some foods are preserved to increase their shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served individually and go with vegetables or other Cantonese dishes.
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