Cantonese cuisine refers to the culinary style originating from the region of Guangdong province in Southern China, predominantly in the city of Guangzhou. It is one of the most famous and influential regional cuisines in China, widely recognized internationally for its rich flavors, freshness, and delicate cooking techniques.
Cantonese cuisine is characterized by its broad range of ingredients, including seafood, poultry, pork, vegetables, and various kinds of rice and noodles. The dishes are often prepared using simple cooking methods such as steaming, stir-frying, braising, and boiling, aimed at preserving the natural flavors and textures of the ingredients.
Commonly enjoyed Cantonese dishes include dim sum, exquisite bite-sized portions of dumplings, buns, and rolls, as well as the popular Cantonese roasted meats like char siu (barbecued pork) and crispy roasted duck. Seafood plays an integral role in Cantonese cuisine, with specialties like steamed whole fish, salt and pepper shrimp, and braised abalone being highly sought after.
Cantonese cuisine is also known for its variety of soups, which are considered nourishing and often enjoyed as a meal on their own. Examples of popular Cantonese soups include the nourishing double-boiled chicken soup, sweet and sour soup, and the famous shark fin soup, although the latter has faced significant controversy due to ethical concerns.
Overall, Cantonese cuisine's reputation stems from its meticulous attention to detail, emphasis on fresh ingredients, and harmony of flavors, resulting in a diverse and delightful culinary experience.
