Cantonese Styles Of Cooking -
Chinese Cooking Archives
Cantonese Styles Of Cooking - Chinese Cooking Archives was created to share with those who are interested in learning more about Chinese
Cooking. Traditional Cantonese cooking, the flavors of a finished dish should be well-balanced, and never cloying or greasy. Also, spices should be used in
modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness
and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting
with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable
exceptions, although the latter tends to be mere garnish in most dishes.
In classic Cantonese Cooking sauces are light, mellow and perhaps bland compared to the thicker, darker, and richer sauces of other Chinese cuisines.
Spring onion, sugar, salt, soy sauce, rice wine, corn starch, vinegar, sesame oil, and other oils suffice to enhance flavor in most Cantonese cooking,
though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Ginger, chili peppers,
five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly.
Some of the Cantonese cooked cuisine
Some of the Cantonese cooked cuisine commonly found in hawker center and resturant are:
- Dim Sum: is usually consumed during lunch or as a brunch, popular on weekends. Dim sum restaurants are usually large, noisy affairs - the dim sum
served in little baskets or bowls and are whisked around the tables on individual trolleys or carts. As they come by, you simply ask for a plate of this or
a bowl of that. At the end the meal you are billed according to the empty containers on your table. The dim sum has between 10 to 30 items and includes
delights such as Steamed Pork & Shrimp Dumplings, Steamed Pork Riblets, Steamed Vegetable Dumplings, Steamed Soft Noodles with shrimp, Steamed Crabsticks
stuffed with fish paste, Deep-fried Dumplings with salted eggs, Steamed Red Bean cakes and delicious desserts
of Baked Egg Custard to name a few.
- Wonton Mee:
- Lo Mee:
- Congee with Century Egg:
- Sweet and Sour Pork:
- Cantonese Fried Rice:
- Blanched Vegetables with Oyster Sauce:
- Steamed fish:
Cantonese Cooking Notable Dishes
A number of dishes have been a part of the Cantonese cooking collection since the earliest territorial establishments of Guangdong province. While many of
these are on the menus of typical Cantonese restaurants, some are more commonly found among Chinese homes due to their simplicity. Home-made Cantonese
dishes are usually served with plain white rice.
- Braised Abalone:
- Shark's Fin Soup:
- Bird's Nest Soup:
- Roasted Suckling Pig: