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Chinese regional cuisine from Guangdong

Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ), is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's cuisine is also considered separate despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Great Traditions of Chinese cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China. Until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.

Guangzhou (Canton) City, the provincial capital of Guangdong and the centre of Cantonese culture, has long been a trading hub and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails. However, lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising and deep frying. Compared to other Chinese regional cuisines, the flavours of most traditional Cantonese dishes should be well balanced and not greasy. Apart from that, spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, and these ingredients in turn should be at the peak of their freshness and quality. There is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuanese, Vietnamese, Lao, Thai and European. Garlic chives and coriander leaves are notable exceptions, although the former are often used as a vegetable and the latter are usually used as mere garnish in most dishes.

Although Cantonese cooks pay much attention to the freshness of their primary ingredients, Cantonese cuisine also uses a long list of preserved food items to add flavour to a dish. This may be influenced by Hakka cuisine, since the Hakkas were once a dominant group occupying imperial Hong Kong and other southern territories. Some items gain very intense flavours during the drying/preservation/oxidation process and some foods are preserved to increase their shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served a la carte, but rather with vegetables or other Cantonese dishes. Image English Traditional Chinese Simplified Chinese Jyutping Pinyin Notes Century egg 皮蛋 pei4 daan2 pídàn Can be found served with roasted dishes, in congee with lean pork, and in a sweet pastry with lotus paste. Chinese sausage 臘腸 腊肠 laap6 coeng2 làcháng Usually added to rice together with preserved salted duck and pork. Dried cabbage 菜乾 菜干 coi3 gon1 càigān Dried scallops 江珧柱 gong1 jiu4 cyu5 jiāngyáozhù Usually added to clear soup. 江瑤柱 江瑶柱 Dried shrimp 蝦乾 虾干 haa1 gon1 xiāgān Usually de shelled, sliced into half and added to vegetable dishes. Dried small shrimp 蝦米 虾米 haa1 mai5 xiāmǐ Usually mixed with stir fried vegetables. Fermented tofu 腐乳 fu6 jyu5 fǔrǔ Fermented black beans 豆豉 dau6 si6 dòuchǐ Usually added to pork and tofu dishes. Pickled Chinese cabbage 梅菜 mui4 coi3 méicài Usually cooked with pork or stir fried with rice. Pickled diced radish 菜脯 coi3 pou2 càifǔ Preserved salted duck 臘鴨 腊鸭 laap6 aap2 làyā Usually eaten with rice in a family meal. Preserved salted pork 臘肉 腊肉 laap6 juk6 làròu Usually eaten with rice in a family meal. Salted duck egg 鹹蛋 咸蛋 haam4 daan2 xiándàn May be eaten as it is or mixed with stir fried vegetables and steam dishes or cooked with diced pork in congee. Salted fish 鹹魚 咸鱼 haam4 jyu2 xiányú Usually paired with steamed pork or added to fried rice together with diced chicken. Suan cai 鹹酸菜 咸酸菜 haam4 syun1 coi3 xiánsuāncài Tofu skin 腐皮 fu6 pei4 fǔpí Usually used as wrapping for ground pork dishes. It is fried in a similar manner as spring rolls.

Noodles are served either in soup broth or fried. These are available as home cooked meals, on dim sum side menus, or as street food at dai pai dongs, where they can be served with a variety of toppings such as fish balls, beef balls, or fish slices. English Image Traditional Chinese Simplified Chinese Jyutping Pinyin Notes Beef brisket noodles 牛腩麵 牛腩面 ngau4 laam5 min6 niú nǎn miàn May be served dry or in soup. Beef chow fun 乾炒牛河 干炒牛河 gon1 caau2 ngau4 ho2 gān chǎo niú hé Chow mein 炒麵 炒面 caau2 min6 chǎo miàn A generic term for various stir fried noodle dishes. Hong Kong style chow mein is made from pan fried thin crispy noodles. Jook sing noodles 竹昇麵 竹升面 zuk1 sing1 min6 zhúshēngmiàn Bamboo log pressed noodles. Lo mein 撈麵 捞面 lou1 min6 lāo miàn Rice noodle roll 腸粉 肠粉 coeng2 fan2 chángfěn Also known as chee cheong fun. Rice noodles 河粉 ho4 fun2 héfěn Also known as hor fun. Silver needle noodles 銀針粉 银针粉 ngan4 zam1 fun2 yín zhēn fěn Also known as rat noodles Yi mein 伊麵 伊面 ji1 min6 yī miàn Also known as e fu noodles. Wonton noodles 雲吞麵 云吞面 wan4 tan1 min6 yúntūn miàn Sometimes spelled as wanton noodles.