- Names: Cantonese food, Guangdong cuisine, Yue cuisine
- Location: Southeast China — Guangzhou, Shenzhen, Hong Kong, Macau
- Distinctives: sweeter, favouring braising and stewing, various sauces
Cantonese Cuisine, also known as Yue Cuisine, is the culinary style of Guangdong Province (which was known as Canton). This particular type of Chinese cuisine has been popularized by Chinese restaurants around the world, as the majority of Chinese expats who set up restaurants around the world were of Cantonese origin.
The majority of Cantonese chefs prefer to preserve the natural flavours of the used ingredients, and so look to deliver dishes with well-balanced flavours. When chefs do use spices, herbs, or seasonings in Cantonese cooking, they do so sparingly so as not to take away the natural taste of the ingredients. In contrast to the fast-fried cooking method of Sichuan dishes, Guangdong cuisine prefers to braise, stew and sauté food. In a nutshell, all the cooking methods employed aim to preserve the flavour of the dishes.
Seasonings Used in Cantonese Cuisine
Spices used in Cantonese Cuisine: Chives, coriander leaves, anise, hints of black pepper, and ginger provide a mild tanginess that accentuates the flavour of the food. These spices are nonetheless sparingly used.
Rice vinegar accentuates the flavour of vegetables, and a little salt adds to this. Sugar may be incorporated to give food a mildly sweet taste that is characteristic of many Cantonese dishes and snacks. A little sesame oil adds a mild tanginess too. Several sauces are important condiments in Guangdong cuisine. The most widely used sauces include hoisin sauce, oyster sauce, plum sauce, sweet and sour sauce, and soy sauce.
Special Cooking Techniques
Cantonese chefs employ a variety of cooking techniques, like stir-frying, boiling, steaming, baking, braising, sautéing, shallow frying, deep frying and roasting. Whatever cooking techniques are used, the goal is always to preserve the natural and original flavour of the raw ingredients. Cantonese chefs are renowned for their heat controlling methods and decorating expertise: dishes are not only tasty but appealing in both appearance and smell. Cantonese also like to boil soups, braise or roast meats, and sauté food. These cooking methods are aimed to preserve the flavour of the dishes. In Cantonese Cuisine there are also popular deep fried foods that are often eaten as snacks, deserts, or breakfast foods.
Cantonese Cuisine: Staple Dishes
White Cut Chicken. The chicken is boiled in water over low heat without seasoning. It is eaten with a dipping sauce comprised of salt, sugar, ginger, sesame oil, and cooking wine. The chicken is always tender, smooth and slightly sweet. A must try.
Cantonese Roasted Goose. The goose is first boiled in water, and is subsequently coated with seasonings and sugar, and is then roasted. The taste is a blend of salty and slight sweetness, with a crispy outside and tender inside.
Roasted Suckling Pig. The suckling pig is first marinated with a mixture of sesame paste, sugar, salt, corn starch and various spices. After leaving the meat to sit, it is coated with sugar syrup, vinegar and liquor. Finally, the pig is roasted to perfection. The Cantonese take their pig seriously.
Char Siu (Chinese BBQ Pork). Ash red on the outside, and tender white on the inside, this is a great combination of sweet and sticky. This dish goes well exceptionally with a bowl of chewy rice. A common and delicious snack is steamed bun stuffed with Char Siu (you really can’t go wrong).
Poached Lobster in Soup. As the name suggest, this is lobster in a soup stock. A favourite of Cantonese Cuisine, the cooked lobster is delightfully white and tender, and taste even better than is looks (which is insane).
Slow-cooked Soup. This Cantonese soup is slowly brewed over a low heat for a prolonged period, leading to a soup rich in nutrition and packed with flavour.
