Conquer Asia

Originated in Guangdong Province in southern China, the Cantonese cuisine is well known outside the country, mostly in Chinese restaurants. It sprouted from a great diversity of ingredients and these include pork, beef, chicken, duck, snakes and snails. The common methods of cooking used in this cuisine are steaming, stir-frying, double boiling, braising and deep-frying.

Among the elements of cooking Cantonese food is the sauce. Sauces are usually bland compared to thicker, darker and richer sauces used in Chinese cuisines. There are also spices and ingredients used to enhance the flavor of the sauce and some of them are ginger, spring onion, sugar, salt, soy saucer, rice wine and sesame.

Chinese steamed eggs, congee with century egg, boiled bok choy with oyster sauce, stir-fried vegetable with meat and steamed frog on lotus leaf are among the delicious dishes of the Cantonese cuisine. They also have fried dishes like Zhaliang, Youtiao and Dace fishballs.

cantonese cuisine, china, food