Cantonese Regional Cuisine

Cantonese Regional Cuisine



Cantonese Regional Cuisine
Easily the​ most well-known of​ the​ Chinese regional cuisines, Cantonese cuisine comes from the​ region around Canton in​ Southern China .​
Simple spices and​ a​ wide variety of​ foods used in​ cooking characterize Cantonese cuisine .​
Of all the​ Chinese regions, Canton (Guangdong province) has the​ most available food resources .​
Its proximity to​ the​ sea offers a​ veritable marine cornucopia to​ be added to​ its dishes, making possible such delicate matings as​ Seven Happiness, a​ dish that includes shrimp, scallops, fish and​ lobster along with chicken, beef and​ pork .​
The light, delicate sauce, quick cooking and​ subtle spicing allows the​ natural flavors to​ shine through rather than being overwhelmed and​ blending together.
The spices used in​ Cantonese cooking tend to​ be light and​ simple: ginger, salt, soy sauce, white pepper, spring onion and​ rice wine .​
For many who are used to​ the​ more rich, spicy and​ complex flavors of​ Hunan and​ Szechwan cooking, Cantonese cooking may seem bland – but the​ subtle blends of​ flavor and​ aroma are created by the​ hand of​ a​ master chef.
All Chinese cuisine takes far more into account than the​ flavor of​ a​ dish .​
Chinese cooking is​ a​ presentation of​ texture, color, shape and​ aroma with even the​ name of​ the​ dish contributing to​ its overall presentation .​
In true Oriental fashion, a​ meal is​ poetry, with every part of​ it​ contributing to​ the​ overall effect .​
Chinese courtesy demands that a​ guest be treated with honor, and​ to​ present a​ guest with anything less than perfection is​ the​ height of​ rudeness.
As an​ honor to​ guests, freshness is​ one of​ the​ ultimate ‘ingredients’ in​ Cantonese regional cooking .​
In many restaurants, guests can choose their meal from a​ seafood tank in​ the​ dining room .​
It’s not unusual for​ a​ patron to​ be brought a​ live fish or​ crab at​ the​ table as​ proof of​ the​ freshness of​ the​ meal about to​ be prepared .​
Vegetables are likewise fresh, crisp and​ sweet, and​ the​ quick cooking methods preserve each flavor separately to​ play against the​ others.
Light sauces with subtle seasonings bring out the​ natural sweetness of​ seafood – but the​ Cantonese chef will only use the​ very freshest seafood in​ those dishes .​
For ‘stale’ seafood, Cantonese cuisine offers thick, spicy sauces meant to​ mask the​ characteristic odor of​ fish .​
Pungent/sweet dishes like sweet and​ sour butterfly shrimp might be served this way.
There are few Cantonese desserts that are indigenous to​ the​ region, though many restaurants serve a​ mango based pudding or​ tapioca .​
Most meals are served with plain boiled rice, and​ accompanied by either tea or​ rice wine.
Wherever in​ the​ world you are, you’re likely to​ find restaurants that serve Cantonese cuisine .​
It has been carried across the​ world by emigrants from the​ Quangdong province, and​ its light, delicate flavors are easy on the​ Western palate .​
To truly appreciate it​ though, takes more than the​ taste buds .​
Cantonese cuisine is​ a​ treat for​ the​ eyes and​ the​ nose as​ much as​ for​ the​ mouth .​
Appreciate it.




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