NationMaster - Encyclopedia: Cantonese cuisine

Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). Of the various regional styles of Chinese cuisine, Cantonese is the most well-known outside of China. A "Chinese restaurant" in a Western country will serve mostly Cantonese food, or an adaptation thereof. The prominence of Cantonese cuisine outside China is likely due to the disproportionate early emigration from this region, as well as the relative accessibility of some Cantonese dishes to foreign palates. Within China, Cantonese cuisine also enjoys great prestige among the Eight Great Traditions of Chinese cuisine, and chefs of Cantonese origin are highly sought after throughout the country. Cantonese restaurant, cha lau (èŒ¶æ¨“), chau lau (é…’æ¨“) is a kind of Chinese restaurant which originated from Guangzhou (Canton), China. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Not to be confused with the former Kwantung Leased Territory in north-eastern China. ... Alternative meaning: In geology, North China (continent) and South China (continent) were two ancient landmasses that correspond to modern northern and southern China. ... Guangzhou is the capital and the sub-provincial city of Guangdong Province in the southern part of the Peoples Republic of China. ...

Background

Cantonese cuisine is characterised by the immensity and diversity of the ingredients used. This is because Guangzhou (Canton) was a well established trading port since the days of the Thirteen Factories with access to many different foods and ingredients. In addition to the staples of pork, beef, and chicken, Cantonese Cuisine can make use of almost all edible food, including chicken feet, snakes, snails, duck tongue, and entrails. There are many Cantonese cooking methods, steaming, stir-frying, shallow frying, double boiling, braising and deep-frying are the most popular cooking methods in Cantonese restaurants due to the short cooking time, and philosophy of bringing out the flavor of the freshest ingredients. The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: å¾½èœ) is one of the Eight Culinary Traditions of China. ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... [[Image: [[Media: Example. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (éº»è¾£), because of the common ingredient Sichuan peppercorn (èŠ±æ¤’). Although the region Sichuan is now romanized as Sichuan, the cuisine is... Zhejiang cuisine (Chinese: æµ™èœ or æµ™æ±Ÿèœ) is one of the Eight Culinary Traditions of China. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcÃ i; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Buddhist cuisine is a kind of East Asian cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (æ½®å·žèœ; pinyin: ChÃ¡ozhÅu cÃ i) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Chinese Islamic cuisine is cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China. ... Northeastern Chinese cuisine (ä¸œåŒ—èœ; pinyin: dÅngbÄ›i cÃ i), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine (ä¸Šæµ·èœ), also known as Hu cai (æ»¬èœ, pinyin: hÃ¹ cÃ i) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... Cuisines in Taiwan (Traditional Chinese: ; Simplified Chinese: ; pinyin: ) have several variations. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Guangzhou is the capital and the sub-provincial city of Guangdong Province in the southern part of the Peoples Republic of China. ... Thirteen Factories or Thirteen Hong (åä¸‰è¡Œ) is an area of Canton City, China where the first foreign trade was allowed in the 18th century. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Stir frying (çˆ† bÃ o) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chÇŽo (ç‚’) and bÃ o (çˆ†). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Cantonese restaurant, cha lau (èŒ¶æ¨“), chau lau (é…’æ¨“) is a kind of Chinese restaurant which originated from Guangzhou (Canton), China. ...

Elements of cooking

Sauces

Cantonese cuisine can be characterized by the sparse use of very mild and simple spices in combination, so as not to overwhelm the natural flavors of the primary ingredients. Ginger, spring onion, sugar, salt, soy sauce, rice wine, sesame oil, various starches and oil are sufficient for most Cantonese cooking. Garlic is used heavily in dishes, especially those with internal organs that have unpleasant odors, such as entrails. Five-spice powder, white pepper powder and many other spices are used in Cantonese dishes, but usually very lightly. Cantonese sauces are sometimes considered bland compared to the thicker, richer and darker sauces found in other Chinese cuisines. For other uses, see Ginger (disambiguation). ... The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... This article is about sugar as food and as an important and widely traded commodity. ... For other uses, see Salt (disambiguation). ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Rice wine refers to alcoholic beverages made from rice. ... Chinese Sesame Oil White sesame seeds Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... Synthetic motor oil For other uses, see Oil (disambiguation). ... Five-spice powder (äº”é¦™ç²‰, wÇ”xiÄngfÄ›n in hanyu pinyin) is a convenient seasoning for Chinese cuisine, particularly Cantonese cuisine. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...

Vietnamese name Vietnamese: Hoisin sauce, or Haixian Sauce, (hÇŽixiÄnjiÃ ng) also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce. ... Oyster Sauce produced by Lee Kum Kee Oyster sauce (蚝油 háo yóu ; 蠔油) is a viscous sauce prepared from oysters and brine, often with chemical preservatives added. ... Five-spice powder (äº”é¦™ç²‰, wÇ”xiÄngfÄ›n in hanyu pinyin) is a convenient seasoning for Chinese cuisine, particularly Cantonese cuisine. ... Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ...

Preserved ingredients

Some items gain very intense flavors during the drying/preservation/oxidation process. Some chefs combine both dried and fresh varieties of the same items in a dish to create a contrast in the taste and texture. Dried items are usually soaked in water to rehydrate before cooking. Not only do preserved foods have a longer shelf life, sometimes the dried foods are preferred over the fresh ones because of their uniquely intense flavor or texture. These ingredients are generally not served individually, and need to go with vegetables or other Cantonese dishes. A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... The most fundamental reactions in chemistry are the redox processes. ... Hydrate is a term which means different things in inorganic chemistry and organic chemistry. ...

Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. ... Conpoy or Dried scallop (å¹²è², Cantonese: konpui; Mandarin: GÄn beÃ¬), is type of dried seafood product made from the adductor muscle of scallops. ... Pickled tofu (è±†è…ä¹³ in Chinese, Pinyin: dÃ²ufu rÇ”, lit. ... Photograph of a half used package of lahp chÃ©ung with nutrition and ingredients clearly visible. ... Salted duck eggs or salted eggs (é¹¹é´¨è›‹, xÃan yÄ dÃ n) is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ...

Cantonese dishes

Preserved dishes

Though Cantonese cooks pay much attention to the freshness of their cooking ingredients, Cantonese cooking also uses a long list of preserved food items. This may be an influence from Hakka cuisine, since the Hakkas was once a dominate group to occupy Imperial Hong Kong and other southern territories^[1]. Many of these are home-made Cantonese dishes often served with plain white rice. Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... For other uses, see Hakka (disambiguation). ... The History of Hong Kong in Imperial China began in 214 BC under the Qin Dynasty. ... White rice is the common term for milled rice which has had its husk, bran, and germ removed. ...

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Traditional dishes

A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province. Many of these are commonly found among Chinese homes due to their simplicity.

Chinese steamed eggs is a Chinese home-style dish. ... Rice congee is a type of rice porridge that is eaten in many Asian countries. ... Century egg sliced open. ...

Fried dishes

A small number of fried dishes have become synonymous with Cantonese breakfast and lunch. Because a few of these have been extensively documented through out Colonial Hong Kong records in the 19th to 20th century, most are considered essential part of the Canton diet.^[2] Though these are also expected to be part of other cuisines. Flag of colonial Hong Kong, a Blue Ensign with the colonys coat of arms. ...

Zhaliang is a kind of food in Chinese cuisine. ... Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: YÃ³utiÃ¡o; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Slow cooked soup

Other unique Cantonese specialties are slow-cooked soups. The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Sometimes, Chinese herbal medicines are added to the pot. Ingredients vary greater depending on the type of soup. The main attraction is the liquid in the pot, although the solids are eaten too. A whole chicken may simmer in a broth for six hours or longer. Traditional Cantonese families have this type of soup at least once a week. In this day and age many families with both parents working cannot afford this tradition due to the long preparation time required. However, wealthy families with servants and a cook still enjoy the luxury every day. Because of the long preparation time, most restaurants do not serve home made soup or opt for a soup du jour. Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ...

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Seafood

Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. From the Cantonese perspective, strong spices are added only to stale seafood to cover the rotting odor. The freshest seafood is odorless, and is best cooked by steaming. For instance, only a small amount of soy sauce, ginger, and spring onion is added to steamed fish. The light seasoning is used only to bring out the natural sweetness of the seafood. However, most restaurants gladly get rid of their stale seafood inventory by offering dishes loaded with garlic and spices. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients. Not to be confused with the former Kwantung Leased Territory in north-eastern China. ... Aquarium is also the name of the Russian band, which is also spelled Akvarium A 335,000 US gallon (1. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... For other uses, see Ginger (disambiguation). ... The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... For other uses, see Fish (disambiguation). ...

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Wanton Mee of Batu Pahat (Cantonese egg noodles). ...

Noodle dishes

A number of noodle dishes are part of the Cantonese cuisine. These are commonly available at dai pai dong or dim sum side menus. Man Yuen Noodles, a former dai pai dong on Elgin Street, Central. ... Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term...

Wonton noodle or wanton mee is a Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. ... Chinese cuisine includes many different types of noodles, called miÃ n (Traditional Chinese: ; Simplified Chinese: ; often transliterated as mien or mein ). MiÃ n (éºµ) refers to noodles made from wheat while fÄ›n () or fun refers to noodles made from rice. ... Fish balls (Chinese: éšè›‹ or éšä¸¸ and sometimes written as éšæ—¦ at food stalls; Cantonese IPA: , Jyutping: jyu4 daan2; Mandarin Pinyin: ) is a common cooked food in southern China and Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. ... Beef balls is a common cooked food in southern China and overseas Chinese communities in Southeast Asia. ... For other uses, see Fish slice (disambiguation). ... Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts. ... ShÄhÃ© fÄ›n (Chinese: æ²™æ²³ç²‰), colloquially called hÃ© fÄ›n (æ²³ç²‰), is a type of wide Chinese noodle made from rice. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Cantonese people classified roasted or barbequed foods as Siu mei (ç‡’å‘³), lit. ... Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. ...

Siu mei

Siu mei is essentially the Chinese rotisserie style of cooking. The style cooks meat and no vegetables. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce, a different sauce is used for each meat. Cantonese people classified roasted or barbequed foods as Siu mei (ç‡’å‘³), lit. ... Cantonese people classified roasted or barbequed foods as Siu mei (ç‡’å‘³), lit. ... A vertical rotisserie cooking kebab For the fantasy sports game, see Rotisserie sports It has been suggested that this article or section be merged with Spit (cooking aide). ...

This article or section does not adequately cite its references or sources. ... Roasted goose is a dish found within Chinese and German cuisine. ... Roasted pig is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. ...

Lou mei

Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. It is grouped under Siu laap (燒臘) as part of Cantonese cuisine. It is widely available in Southern Chinese regions. It should be noted that many people who consume Cantonese dishes regularly are not interested in eating lou mei dishes due to personal preference. Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. ... Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. ... Disembowelment is evisceration, or the removing of vital organs, usually from the abdomen. ...

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Siu laap

Just about all the Cantonese-style cooked meat including siu mei, lou mei and preserved meat can be mixed together under the generic name (燒臘, Siu laap). Siu laap also includes foods such as: Cantonese people classified roasted or barbequed foods as Siu mei (ç‡’å‘³), lit. ... Lou mei is the name given to dishes made out of internal organs, entrails and left-over parts of animals. ...

A typical dish may consist of some organs and half an order of multiple varieties of roasted meat. A large majority of siu laap consists strictly of white and red meat. White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. ... Orange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish within Cantonese cuisine. ... White meat refers to any light-colored meat, such as fish, seafood, and particularly poultry. ... Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. ...

Photograph of a half used package of lahp chÃ©ung with nutrition and ingredients clearly visible. ... This article or section does not adequately cite its references or sources. ... Roasted goose is a dish found within Chinese and German cuisine. ... White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Little pan rice

Little pan rice (煲仔飯, bou1 zai2 faan6) are dishes that are cooked and served in a flat-bottomed pan (as opposed to a round-bottomed wok). Usually it is a saucepan or braising pan (see Clay pot cooking). Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered on top of the rice with little to no mixing in between. Quite a number of ingredients are used with many standard combinations. Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ... Cookware and bakeware are types of food preparation containers commonly found in the kitchen. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. ...

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Night dishes

There are a number of dishes that are often served in Cantonese restaurants exclusively during dinner. Traditionally dim sum restaurants stop serving bamboo basket-dishes after yum cha hour and begin offering an entirely different menu in the evening. Some dishes are more standard while others are quite regional. Some are customized for special purposes like Chinese marriages or banquets. Salt and pepper dishes are one of the few spicy dishes. Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term... For other uses, see Bamboo (disambiguation). ... Lung Mun, an old-styled Cantonese restaurant in Wan Chai, Hong Kong Yum cha (Cantonese:é£²èŒ¶; Japanese: ãƒ¤ãƒ ãƒãƒ£, kanji:å–«èŒ¶), literally translated as drinking tea, refers to the Cantonsese custom of eating tiny tastes of many different foods while sipping a well-brewed Chinese cuppa. ... A Qing Dynasty wedding. ... State Banquet. ...

Crispy fried chicken is one of the most standard dishes in the Cantonese cuisine of southern China. ... Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. ... Sucking pig is a young pig that has only fed on its mothers milk. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... It has been suggested that this article or section be merged with Oshiruko. ... This article is about the plant. ...

Dessert

After a night meal or dish, Cantonese restaurants usually offer tong sui, sweet soups. Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent with local chef creativity. Higher end restaurants usually offer their own blend and customization of desserts. Cantonese cuisine (Chinese: ç²µèœ; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ...

It has been suggested that this article or section be merged with Oshiruko. ... Chinese bakeries in big cities like Hong Kong, Guangzhou, Shanghai, and across the world in Chinatowns, serve delicate pastries and delicious buns as well as tea, coffee and other drinks. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Jia Baoyu (賈寶玉) is the name of one of the principal characters of the classic Chinese novel Dream of the Red Chamber, also known as the Story of the Stone. ...

Delicacies

There are some dishes that are prized within the culture. These dishes range from being medium price to very expensive. Most of these have been around in the Far East for a long time, while some are just barely becoming available around the world. Many of these prized animals have serious animal rights controversial issues such as finning of Shark cartilages due to increasing price demands. The far east as a cultural block includes East Asia, Southeast Asia, Northeast Asia and South Asia. ... Animal liberation redirects here. ... Shark cartilage is a popular dietary supplement used to combat and/or prevent a variety of illnesses, most notably cancer. ...

Jia Baoyu (賈寶玉) is the name of one of the principal characters of the classic Chinese novel Dream of the Red Chamber, also known as the Story of the Stone. ... Shark fin soup A dried shark fin prepared for cooking Shark fins and other shark parts for sale in a Chinese pharmacy Shark fin soup (Chinese: éšç¿…; Jyutping: jyu4 ci3, Mandarin: (Pinyin) YÃº ChÃ¬ / (Wade-Giles) YÃ¼ Chih4 ) is a Chinese delicacy commonly served as part of a Chinese feast... Hoi sam is the name given to sea cucumber or sea slugs when used as an ingredient in a number of Chinese cuisines. ... The key ingredient of bird-nest soup Bird Nests box showing $888. ...

Comparison

Sometimes in the US, the term "Hong Kong Style" is used to distinguish this style of cooking from the more Americanized version most Americans are familiar with. Note that actual Hong Kong cuisine differs somewhat from traditional Cantonese cuisine. The cuisine in Hong Kong can best be described as a fusion of eastern and western style cuisine. ...

Stereotypes

There is a level of complexity associated with the cooking style and ingredients that fascinate westerners as well as bring stereotypes and misunderstandings. An example is the western commentary by Prince Philip commenting on Chinese eating habits to the World Wildlife Fund conference in 1986. "If it has got four legs and it is not a chair, if it has two wings and it flies but is not an aeroplane, and if it swims and is not a submarine, the Cantonese will eat it"^[3]. Despite having the quote presented to a notable organization, it has also appeared in books such as "The most stupid Words Ever Spoken" as it is deemed by some Westerners believing in relativist multiculturalism as a showcase of lack of understanding in foreign culinary traditions in the Western world^[3]. However, some scholars point out that this is a Chinese saying used by the Northern Chinese with reference to southern Chinese cuisine, especially Cantonese ^[4]. HRH The Duke of Edinburgh His Royal Highness The Prince Philip, Duke of Edinburgh (Philip Mountbatten), styled HRH The Duke of Edinburgh (born June 10, 1921), is the consort of Queen Elizabeth II of the United Kingdom of Great Britain and Northern Ireland. ... The World Wide Fund for Nature (WWF) is an international non-governmental organization for the conservation, research and restoration of the natural environment, formerly named the World Wildlife Fund, which remains its official name in the United States and Canada. ...

One subject of controversy amongst some Westerners is the raising of dogs and cats as food in some places in mainland China centering in the Cantonse-speaking region. Eating dogs were common and fiercely defended by the nationalist-leaning Chinese people, even from non-Cantonese parts of the country, in the first half of the 20th century. However, as time goes it is becoming a custom going out of fashion. In Hong Kong and Taiwan as of early parts of the 21st century serving dogs as food is illegal and risks social ostrication especially from those under the age of 50 courtesy of the increasing awareness of animal-welfare issues, and even within mainland China an increasing number of young mainland Chinese have called for its abolition as well ^[5]. A platter of cooked dog meat in Guilin, China Percentages are relative to US recommendations for adults. ... Cat meat is meat derived from cats. ...

Some Westerners have defended the practice of Chinese serving dogs as food by putting forth claims of eating dogs as a survival tactic in times of famine^[6]. However, Chinese historical records show serving as food does have a history going as far back as the Shang dynasty as one of the nine common varieties animals reared as food and considered as delicacy. It is claimed by ideological multiculturalism supporters this controversy is a matter of ignorance of ingredients that exist outside Western diets, however this is not shared by a majority of Chinese people in the early 21st century. <nowiki>Insert non-formatted text hereBold text</nowiki>A famine is a social and economic crisis that is commonly accompanied by widespread malnutrition, starvation, epidemic and increased mortality. ... Remnants of advanced, stratified societies dating back to the Shang period have been found in the Yellow River Valley. ...

References

^ Barber, Nicola. [2004] (2004) Hong Kong. Gareth Stevens Publishing. ISBN 0836851986
^ Wordie, Jason. [2002] (2002) Streets: Exploring Hong Kong Island. Hong Kong: Hong Kong University Press. ISBN 962-2095631
^ ^a ^b Ward, Laura. [2003] (2003). Foolish Words: The Most Stupid Words Ever Spoken. Sterling Publishing Company. ISBN 1856486982
^ Olszewski, Wiesław. [2003] (2003). Chiny - zarys kultury. Wydawnictwo Naukowe Uniwersytetu im. Adama Mickiewicza w Poznaniu. ISBN 83-232-1272-4. p.177 (in Polish)
^ http://www.ccapn.ngo.cn/acpetition.php
^ Bonner, Arthur. [1997] (1997). Alas! What Brought Thee Hither: The Chinese in New york, 1800-1950. Fairleigh Dickinson University press. ISBN 0838637043

Contents

Background

Elements of cooking

Sauces

Preserved ingredients

Cantonese dishes

Preserved dishes

Traditional dishes

Fried dishes

Slow cooked soup

Seafood

Noodle dishes

Siu mei

Lou mei

Siu laap

Little pan rice

Night dishes

Dessert

Delicacies

Comparison

Stereotypes

References

See also

External links

Contents

Background var ACE_AR = {Site: '756743', Size: '300250'};

Elements of cooking

Sauces

Preserved ingredients

Cantonese dishes

Preserved dishes

Traditional dishes

Fried dishes

Slow cooked soup

Seafood

Noodle dishes

Siu mei

Lou mei

Siu laap

Little pan rice

Night dishes

Dessert

Delicacies

Comparison

Stereotypes

References

See also

External links

Background