Guangzhou Traditional Special English

Cantonese cuisine comes from Guangdong in the south of China. [1] Among all the local cuisines in China, Cantonese cuisine is famous at home and abroad. Its prominent position outside China is due to a large number of immigrants from Guangdong in the early days. In China, it enjoys a high reputation among the eight traditional dishes in China, and Guangdong chefs are very popular all over the country.

Dry and pickled ingredients

Although Cantonese chefs attach great importance to the freshness of main cooking ingredients, Cantonese cuisine also uses a long list of pickled foods to enhance the flavor of dishes. This may be the influence of Hakka cuisine, because Hakka used to be the dominant group occupying the Hong Kong Empire and other southern territories. [3]

Some foods get a very strong taste during drying/preservation/oxidation, and some foods are preserved to extend their shelf life. Some chefs mix the dry and fresh food of the same food. Dry food is usually soaked in water and rehydrated before cooking. These ingredients are generally not served separately, and need to be accompanied by vegetables or other Cantonese dishes.

Traditional dishes

Since the earliest geographical establishment of Guangdong Province, many dishes have become part of the Cantonese cuisine collection. Although many of them are on the menu of typical Cantonese restaurants, some of them are more common in China families because of their simplicity. Home cooking is usually accompanied by white rice.

Fried dishes

Fried cold dishes, a common Cantonese breakfast, have a few fried dishes to choose from in Cantonese cuisine and can often be found in street food. They are widely recorded in the colonial records of Hong Kong from 19 to the 20th century. Some are synonyms with Guangdong breakfast and lunch. [4] Although these are also considered as part of other cuisines.

Slow-boiled soup

Another famous Cantonese feature is slow stew soup, or lo foh tong in candy dialogue (literally, soup cooked by old fire). . This kind of soup is usually clear soup, which is made of meat and other ingredients and simmered at low temperature for several hours. Chinese herbal medicines or traditional Chinese medicines are usually used as ingredients. Slow stew soup is a regular dish in Guangdong families, because most people believe it has the ability to cure and enhance health.

Because of the long preparation time of slow cooking soup, soup chain stores or take-away shops have become popular in Cantonese-dominated cities like Hong Kong.

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