Cantonese cuisine
Cantonese cuisine or Yue cuisine is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the large number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China.
History[edit | edit source]
Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the large number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China.
Characteristics[edit | edit source]
Cantonese cuisine is characterized by the use of a wide variety of ingredients, minimal seasoning and cooking techniques that seek to preserve the flavor and nutrients of the ingredients. The most distinctive trait is the focus on fresh ingredients.
Dishes[edit | edit source]
Cantonese cuisine includes dishes like Dim sum, Char siu, Sweet and sour pork, and Wonton soup.
Cooking Techniques[edit | edit source]
Cantonese cuisine uses a variety of cooking methods, but steaming and stir frying are the most popular.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
