{"id":13829,"date":"2019-11-10T11:35:58","date_gmt":"2019-11-10T11:35:58","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/cantonese-cuisine-yue-cai\/"},"modified":"2019-11-10T11:35:58","modified_gmt":"2019-11-10T11:35:58","slug":"cantonese-cuisine-yue-cai","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/cantonese-cuisine-yue-cai\/","title":{"rendered":"Cantonese cuisine \u7ca4\u83dc"},"content":{"rendered":"
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Canto<\/em>nese cuisine – local Guangdong flavor dishes – is one of the four major Chinese cuisines. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at natio<\/em>nally and abroad.
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The features of Canto<\/em>nese cuisine
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The selecion of raw ingredients used is extensive and emphasis is placed upon ingredients being fresh, tender, refreshing, smooth and strong flavored. The main types of cuisine include Canto<\/em>nese cuisine, Chaozhou cuisine and Do<\/em>ngjiang cuisine. Ingredients are extensive and their selection is meticulous. Techniques are those of excellence and feature great variation. The tastes of this style are characterized tastiness, refreshing qualities, crispiness, freshness and tenderness. Canto<\/em>nese cuisine is distinctive for being clean but not ordinary, fresh but not common, crisp and tender but not crude, as well as being oily but not greasy.
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Famous dishes of Canto<\/em>nese cuisine
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Roast suckling pig, Wenchang braised chicken, boiled prawns, stewed snake and wild cat , grandpa’s smoked soy sauce chicken, stewed pork with taro, stewed whole shark’s fin in brown sauce, Huangpu scrambled egg, stewed clam worm, fried snake flesh with vegetables, the snake soup with wild cat, chicken and chrysanthemum, the stewed snake and wild cat , crispy barbecued suckling pig, stewed sweet and sour pork, Daliang fried fresh milk, Chaozhou stewed abalone in the firebox heater, beef in oyster sauce and white gourd soup etc. are all famous Canto<\/em>nese dishes with local flavors.
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Introduction to Canto<\/em>nese cuisine
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Canto<\/em>nese cuisine originates from the south of the Five Ridges, and is ba<\/em>sed on the local dishes of Guangzhou, Chaozhou and Dongjiang. The tastes are clear, fresh, refreshing, smooth, tender and crisp and the seaso<\/em>nings are “sour, sweet, bitter, spicy, salty and fresh”. The dishes are fragrant, soft, crisp, fatty and strong flavored. The cuisine’s flavors are complete in terms of variety. The ingredients of Canto<\/em>nese cuisine are numerous and full of variations. It is im<\/em>portant that food should be fresh, tender, refreshing and smooth. In general, dishes shall are light in summer and mellow in winter. Canto<\/em>nese cuisine features particularly noteworthy side dishes. The duration of cooking is im<\/em>portant and oil temperature shall be taken into consideration. The seafood dishes are the best examples of Chaozhou cuisine, of which soups are the most distinctive. The cutting techniques are exquisite and flavors are pure and clear. The original delicate flavor of main ingredients is preserved in this cuisine. The major ingredients of Do<\/em>ngjiang dishes are prominent. Do<\/em>ngjiang dishes are simple, tasteful and with unique local flavor.
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The selecion of ingredients incorporated in Canto<\/em>nese cuisine is extensive. The chosen materials are exquisite, Seaso<\/em>nal vegetables are rich in color and fragrance as well as clear and fresh with the changing of four seasons. This cuisine has a wide selection of dishes which dazzle the eye. All of the flying creatures, creeping creatures, and swimming creatures are used as foods. Cooked by chefs, these creatures become rare treasures and delicious foods, making those gourmets gain an appreciation of the food and acclaim it as the peak of perfection.
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Other outstanding features of Canto<\/em>nese cuisine are the facts that the defining of ratios of ingredients is meticulous, co<\/em>ndiments are rich and ingenious, and ornamentation of food is beautiful and they are brightly colored. Chefs are adept at innovation after imitation, which results in great variety.
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The third feature of Canto<\/em>nese cuisine is its exquisite cooking techniques, and meticulous cutting techniques. The cuisine’s commo<\/em>nly employed techniques are those of decocting, boiling, braising, stewing, steaming, frying, soaking, soaking and spicing of food etc. Quality and flavor are of great im<\/em>portance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.
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“Eating in Guangzhou” should not be undertaken without drinking tea in Guangdong. Each small or large restaurant and tea house provides morning tea, afternoon tea and night tea. Drinking tea is co<\/em>nnected with the discussing of business, gathering of information and meeting of friends. Drinking tea in Guangdong involves tea, refreshments, porridge, fried rice noodles and noodles as well as side dishes. Kung Fu Tea from Chaoshan is particularly noteworthy. The drinking of Kung Fu Tea involves the use of a small tailor-made teapot, white ceramic cups and oolong tea. When pouring the tea, two steps are taken – “Guangong Xuncheng (the step like a general patrols the city)” and “Hanxin Dianbin (the step like a general selects the soldier)”. The tea has a co<\/em>ncentrated fragrance and bitter taste and great after taste. Canto<\/em>nese refreshments are one of the three major local specialties. They have a long history and are available in wide varieties rich in color and of exquisite appearance, and novel taste which serve to demo<\/em>nstrate their distinguishing features.
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Canto<\/em>nese porridge is made of rice which is boiled to splitting. The seaso<\/em>ning is very im<\/em>portant. There is chicken congee, raw fish porridge, assorted meat co<\/em>ngee and Tingzai porridge. Canto<\/em>nese noodles are fried rice noodles, which are pliable and tough. “Yifu noodles“ are the most famous of Canto<\/em>nese noodles.
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