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Fragrance, crispness and texture,all achieved
Latest Updated by 2002-05-07 17:21:53
Although there are some stunningly equipped professional kitchens in Guangdong, many of the smaller eating houses 
still use traditional cooking methods involving nothing more than a fiercely-fired wok. From this humble source, a number of lovingly prepared dishes have emerged. Cantonese recipes use a wide variety of ingredients and not so much oil, salt, garlic or chilli as the cuisine of other regions of China. Fragrance, crispness and texture are achieved by the lightning quick action of stir-frying.
Leaving aside chop suey and egg fu yong, which were "born in America", people from other lands are familiar with sweet and sour pork, fried beef with ginger and deep-fried butterfly prawns, the traditional dishes of Canton that you find in many corners of the globe.
Until a mere half-century ago, recipes for other speciality dishes rarely traveled. Today, Guangdong's highly skilled chefs have no qualms about including them within their repertoire of culinary capabilities.
FOOD, MEDICINE AND HEALTH ARE INTERTWINED
In Chinese culture, the common perception is that food, Medicine, nutrition and good health are all intertwined. It's no
coincidence that the best growing times are precisely the "in" seasons for a curative or preventative diet; yin dishes for
cooling the blood in summertime, cleansing the system at the changes of the season, or yang foods for warming the body
during the winter.
Exotic ingredients are also considered to be delicacies and, for non-Chinese and sometimes even non-Cantonese, perhaps something of a mystery. Starting in the lower area of Guangzhou, as Canton is now known, and now to a certain extent also in Hong Kong, they have the reputation for using rare exotica as part of health-maintaining diets.
This probably accounts for the opinion in the northern part of the country, where they are prone to declare, "the Cantonese will eat anything that flies, except a plane; anything that swims, except a submarine, and anything that has legs, except the table". They may be right.
Editor: Weiwei
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