Cantonese cuisine
2011-August-4 Source:
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Cantonese cuisine, or Guangdong Cai, is one of China's eight major cuisines, alongside seven other major cooking styles such as Shandong, Sichuan, Jiangsu, Zhejiang, Fujian, Hunan and Anhui.


In its long development history, Cantonese cuisine has drawn strength from other regions' recipes. It uses all sorts of ingredients and keeps them fresh, tender and tasty during cooking. Cantonese dishes feature equally vibrant colors, aromas and shapes that compliment the dishes' nutrients with a near artistic appearance.These dishes can be further classified into three schools: Guangzhou, Chaozhou and Dongjiang, each with unique flavors.

Guangzhou school includes famous dishes in the Pearl River Delta Shaoguan, Zhanjiang and other places. It is a major part of Cantonese cuisine, and is famous for its delicious taste, bright colors and rich varieties. Guangzhou school uses fresh ingredients to cook light-tasting meals in summer and autumn and heavy-tasting meals in winter and spring. Standout examples include boiled shrimp, baked baby pig and all sorts of nutritional soups, widely are wildly popular.

The Chaoshan region is located in coastal Guangdong, so Chaozhou school primarily consists of seafood and aquatic products from rivers, along with sprinklings of livestock and poultry. The area's residents are proficient at conjuring sumptuous vegetarian dishes with mushrooms, bamboo shoots, seaweed, Chinese cabbages, water chestnuts, etc. Their most distinctive cooking methods are boiling, braising and stewing. Its representative dishes include marinated goose, Huguo soup, and gingko with smashed potato.

Dongjiang school is also known as Hakka cuisine. Its major ingredient is meat such as pork and chicken, which is boiled, grilled, stewed, or roasted, and thenserved in its original source and flavor, so that the meat is crispy, soft and mouthwateringly delicious. Dishes in casseroles are especially well-known.

Dongjiang school has preserved some ancient food cultures in central China, especially some exquisite cooking styles. The cuisine is represented by dishessuch as salted roasted chicken, bean curd stuffed with minced pork and stir-fried corbicula fluminea, a kind of shellfish.


The five flavors of Cantonese cuisine



Eclectic: Cantonese cui s ine uses a wide range of ingredients. In addition to chicken,goose, duck, pig, ox, and goat, Cantonese people turn everything that flies in the sky and that runs on the ground into delicacies. Guangdong chefs will not discard anything, not even some negligible small parts such as chicken feet, which are invariably carefully processed into delicious dishes.

Fresh: Fre shne s s i s the biggest appeal of Cantonese cuisine. Fresh ingredients are what make Cantonese dishes tasty. The secrets to coveted Cantonese of lavors are fresh and meticulously matched ingredients.


Smooth: Cantonese dishes taste smooth because ingredients are carefully chosen to be compatible with each other. The smooth taste is featured especially well in stewed soups.

Mild: Cantonese dishes are not as spicy as other dishes.



Original: Cantonese cui s ine re t a ins the original and natural flavor of ingredients. Dishes typical of this flavor are plain boiled chicken and pickled vegetables.



Source: Information Office of the People's Government of Guangdong Province

Editor: Miranda
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