Cantonese Cuisine 广东菜
Cantonese or Yue cuisine (粤菜 yuè cài) originates from Guangdong Province (SE China around Hong Kong), and it is the most widely served style of Chinese cuisine in the world. This is because many of the Chinese who immigrated and set up restaurants overseas are from Guangdong. Though what's served abroad now has departed from authentic Yue cuisine. What distinguishes Cantonese food is lightly cooked fresh vegetables and meat with slightly sweet sauces. Yue cuisine is especially skillful in techniques of stir-frying, frying, stewing and braising. Special attentions are paid to the heating temperature and duration. Emphasis is laid on the color, fragrance, taste, and forms of the food prepared.
Dim sum
点心 /diǎn xīn/
Dim sum is a style of Cantonese cuisine prepared as small bite-sized portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in restaurants. Fully cooked and ready-to-serve dim sum dishes are carted around the restaurant by waitress and waiters for customers to choose while seated at their tables.
Similar small dishes exist in other varieties of Chinese cuisine, sometimes known in English as dimsam, from the pronunciation of the same two characters for "dim sum" in Cantonese.
Pineapple bread with butter inside
Beef balls
Sampan Congee
Fried Turnip Cake
Har gow (Shrimp dumpling)
Rice noodle roll
Portuguese Egg Tart
Chicken feet
BBQ pork buns
White Cut Chicken
白切鸡/bái qiē jī/
The dish is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong.When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain light-coloured, and the meat will be tender, moist, and flavourful. The dish can be served "rare" in which the meat is cooked thoroughly but a pinkish dark red blood is secreted from the bones. The chicken is served in pieces, with the skin and bone. It is usually accompanied by a ginger and scallion oil condiment which is made of finely minced ginger, green onion, salt and hot peanut oil.
