Cantonese cuisine (
, pinyin: yue4 cai4) originates from the region around Canton insouthern China's Guangdong province.There is a Cantonese saying: "We eat everything on the ground with four legs excepttables and chairs. We eat everything in the sky except airplanes."1 Cantonese cuisineincludes almost all edible food in addition to the staples of pork, beef and chicken --snakes, snails, insects, worms, chicken feet, duck tongues, ox genitals, and entrails. Asubject of controversy amongst Westerners, dogs are raised as food in some places inChina, though this is not a common food you find in restaurants, and is illegal in HongKong.Despite the countless Cantonese cooking methods, steaming, stir frying and deep fryingare the most popular cooking methods in restaurants due to the short cooking time, and philosophy of bringing out the flavor of the freshest ingredients.Elements of CookingSpicesCantonese cuisine can be characterized by the use of very mild and simple spices incombination.Ginger, spring onion, sugar, salt, soy sauce, rice wine, corn starch and oil are sufficientfor most Cantonese cooking.Garlic is used heavily in dishes especially with internal organs that have unpleasantodors, such as entrails.Five spices powder, white pepper powder and many other spices are used in Cantonesedishes, but usually very lightly.Cantonese cuisine is sometimes considered bland by Westerners used to thicker, richer and darker sauces of other Chinese cuisines.FreshnessSpicy hot dishes are extremely rare in Cantonese cuisine.Spicy hot food is more common in very hot climates, such as those of Szechuan,Thailand, etc. where food spoils easily.Canton has the richest food resources in China in terms of agriculture and aquaculture.The copious amount of fresh food and mild weather led to Cantonese cuisine bringingout, rather than drowning out, the natural flavors.
641.5 K.Rajshekhar. November- 04. No.9(02) BSc H& HA. Page 1 of 9