Cantonese cuisine

Cantonese or Guangdong cuisine, also known as Yue cuisine 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 cuisine speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. On the other hand, the Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine 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 Culinary 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.

Examples

Hong Kong cuisine

cuisine originating from Hong Kong

Macanese cuisine

culinary traditions of Macanese people

Characteristic parts

Annin tofu

Apricot kernel pudding from China, Japan, southeast Asia

Bánh tiêu

Chinese fried snack

Beef chow fun

Beef and noodle Cantonese dish

Beef tendon

Connective tissues of animals

Bok choy

Leafy cabbage, grown as full-stem vegetable

Cantonese barbecue-pork-filled bun

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

Fermented bean curd

Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

Five-Spice Powder

spice mixture used in Chinese cuisine

Frogs' legs

delicacies of French and Cantonese cuisine

Gai lan

Leafy vegetable in the broccoli family

Gai lan chao niu rou

Cantonese Beef and Chinese broccoli dish

Gai lan with oyster sauce

Cantonese vegetable dish

traditional Cantonese dumpling

Hoisin Sauce

thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat

Hong dou tang

dessert

Hot pot

Chinese and Southeast Asian dish

glutinous rice pastry with coconut powder and mungo cream

Lo mai gai

Cantonese leaf-wrapped dim sum

Lo mein

noodle dish

Longan

tropical tree species that produces edible fruit

Ma lai go

Manapua

Cantonese barbecue-pork-filled bun

Coagulated pig blood as ingredient

savory dish in Chinese cuisine popular in Cantonese dim sum

Red bean cake

Red fermented bean curd

Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

soup item of Chinese cuisine

Shrimp toast

Chinese dim sum dish

Shumai

type of traditional Chinese dumpling

Shungiku

species of the genus Glebionis

Snow skin mooncake

Hong Kong mooncake associated with Mid-Autumn Festival

Sparerib

Pork ribs from the lower portion of the hog

Cantonese dim sum dish

Sui-gyōza

Japanese boiled gyoza dumplings

Taro cake

Taro dumpling

Dim sum with taro wrapped around meat, then fried

Tofu skin

Chinese and Japanese food product made from soybeans

Tofu skin roll

Tong sui

sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine

Turnip cake

savory dish in Chinese cuisine popular in Cantonese dim sum

Water chestnut cake

Wok hei

Cantonese cooking term for flavor and aroma of open flame wok cooking

Wonton

type of dumpling commonly found in a number of Chinese cuisines

Wonton noodle soup

Cantonese noodle dish

Xiaolongbao

Chinese steamed bun, often with soup filling

XO Sauce

spicy seafood sauce from Hong Kong

Yaki-gyōza

Japanese gyoza dumplings prepared by frying and then steaming

Yangzhou fried rice

Chinese-style dish

Yi mein

cantonese noodle dish

Cantonese tradition of brunch involving Chinese tea and dim sum

Yusheng

Cantonese-style raw fish salad

Zha cai

subspecies of plant

Zhaliang

Chinese fried dough wrapped in rice noodle

Has characteristic parts: Annin tofu Beef chow fun^zh-ro Beef tendon Bok choy Butsi Bánh tiêu^vi Char siu Char siu buns Chee cheong fun Chingensai^jp-ro Chow fun Chow mein Chāshū^jp-ro Crown daisy Dim sum Fermented bean curd Five-Spice Powder Frogs' legs Gai lan Gai lan chao niu rou^zh-ro Gai lan with oyster sauce Ginger milk curd Guotie Gyōza Ham chim peng Har gow Hoisin Sauce Hong dou tang Hot pot Jiaozi^zh-ro Lemon Chicken Lo ma chi Lo mai gai Lo mein Longan Ma lai go Manapua^haw Mantis shrimp Nian gao Pig blood curd Pot sticker Put chai ko Radish cake Red bean cake Red fermented bean curd Rice noodle roll Sesame ball Shahe fen Shark fin soup Shrimp toast Shumai Shungiku^jp-ro Snow skin mooncake Sparerib Spring roll Ssukgat^kr-ro Steamed meatball Sui-gyōza^jp-ro Taro cake Taro dumpling Tofu skin Tofu skin roll Tong sui^zh Turnip cake Water chestnut cake Wok hei Wonton Wonton noodle soup XO Sauce Xiaolongbao^zh-ro Yaki-gyōza^jp-ro Yangzhou fried rice Yi mein Yin Yang Fried Rice Yu choy Yum cha Yusheng Zha cai Zhaliang^zh-ro

Categories: Chinese cuisine Hong Kong cuisine Regional cuisines of China

Subcategories: Hong Kong cuisine Macanese cuisine

Also known as:

English: Cantonese

Wikidata ID: Q1154790

Wikipedia title: Cantonese cuisine

References:

Wikipedia article: Cantonese cuisine

Inbound Links

Aiyu jelly

Beef chow fun

Binagoongang kangkong