The word “Canton” carries a lot of weight. It is the symbol of the cultural heritage and folkways of the region. For over 2,000 years, in addition to preserving numerous native Chinese culinary traditions, Cantonese cuisine has also been embracing various influences from abroad. While catering to local preferences and tastes, Cantonese chefs have never stopped learning from others and innovating. As a result, Cantonese cuisine today stands out for its diverse dishes, sophisticated techniques, and supreme quality. Over the past century, it has become the most iconic form of Chinese cuisine and one of the most influential food cultures across the world.
Guangfu cuisine is one of the three major branches of Cantonese cuisine. It is known as “light but not bland, savoury but not vulgar, fresh-tasting but fully cooked, and rich but not greasy”. As the saying goes, “The true flavour of Canton is in Xiguan.” Guangfu cuisine is not only a cultural symbol, but also a collective memory of what great food tastes like.
