Cantonese cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Cantonese people, associated with the 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 speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. Neighboring Guangxi's cuisine is also considered separate 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 Great Traditions of Chinese cuisine,
and chefs trained in Cantonese cuisine are highly sought after throughout China.
Its prominence outside China is due to the large number of Cantonese emigrants; until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.
Background
Guangzhou (Canton) City, the provincial capital of Guangdong and the centre of Cantonese culture, has long been a trading hub, and many imported foods and ingredients are used in Cantonese cuisine. During the early to middle Qing dynasty period from 1757 to 1842, Guangdong, known as Canton at the time, was the only port where trade was permitted between Chinese and foreign merchants. Cantonese cooks aimed to serve European tastes in restaurants, lending to an ongoing European influence on Cantonese cuisine. Staples of the European nobility diet at the time, particularly turtle soup, were available to British merchants and dignitaries visiting Guangdong. The British taught Cantonese cooks how to make the dish, with the Caribbean sea turtle typically used in Europe replaced by the Chinese softshell turtle. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails. Lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir-frying favoured due to their convenience and rapidity.Wok hay is the name given to the unique Cantonese cooking technique, emphasizing the energy, or hay, of the cooking vessel itself. Wok hay emphasizes the multiple flavors at play when cooking, using certain ingredients to balance the harshness of others. Additionally, dishes are typically cooked over a medium heat for a more prolonged period. Guangzhou is known for its year-round warm and humid climate; wok hay helps prevent chefs from working in an environment where they can easily overheat from the sweltering kitchen temperatures. This concept lends to a sense of superiority among Cantonese cooks with respect to stir-fry technique. Other techniques include shallow frying, double steaming, braising and deep frying. Compared to other Chinese regional cuisines, the flavours of most traditional Cantonese dishes should be well-balanced and not greasy. Spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, which in turn should be at the peak of their freshness and quality. There is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuanese, Vietnamese, Lao, Thai and European. Garlic chives and coriander leaves are notable exceptions, although the former are often used as a vegetable and the latter are typically used as mere garnish in most dishes.
Guangzhou’s notability in its restaurants, teahouses, and snack shops was targeted by the reforms of the CCP, as top party leaders made efforts to transform Guangzhou from a center of culinary arts into an industrial powerhouse. Well-established culinary institutions were targeted as traditionalist remnants, replaced with communal-style eating halls. “Massification” became key to the reforming of Guangzhou’s culinary scene, with many delicacies such as sharkfin soup, bird's nest soup, and sea cucumber, which were often imported, ushered out of restaurants in favor of less expensive ingredients. Frugality was emphasized as a revolutionary ideal, with restaurants previously reserved for the wealthy elites now serving the working class, who had felt that these “Old Society” delicacies were withheld from them.
Foods
Sauces and condiments
In Cantonese cuisine, ingredients such as sugar, salt, soy sauce, rice wine, corn starch, vinegar, scallion and sesame oil suffice to enhance flavour, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours. Ginger, chili peppers, five-spice powder, powdered black pepper, star anise and a few other spices are also used, but often sparingly.| English | Traditional Chinese | Simplified Chinese | Jyutping | Pinyin |
| Black bean sauce | 蒜蓉豆豉醬 | 蒜蓉豆豉酱 | syun3 jung4 dau6 si6 zoeng3 | suànróng dòuchǐjiàng |
| Char siu sauce | 叉燒醬 | 叉烧酱 | caa1 siu1 zoeng3 | chāshāojiàng |
| Chu hau paste | 柱侯醬 | 柱侯酱 | cyu5 hau4 zoeng3 | zhùhóujiàng |
| Hoisin sauce | 海鮮醬 | 海鲜酱 | hoi2 sin1 zoeng3 | hǎixiānjiàng |
| Master stock | 滷水 | 卤水 | lou5 seoi2 | lǔshuǐ |
| Oyster sauce | 蠔油 | 蚝油 | hou4 jau4 | háoyóu |
| Plum sauce | 蘇梅醬 | 苏梅酱 | syun1 mui4 zoeng3 | sūméijiàng |
| Red vinegar | 大紅浙醋 | 大红浙醋 | daai6 hung4 zit3 cou3 | dàhóngzhècù |
| Shrimp paste | 鹹蝦醬 | 咸虾酱 | haam4 haa1 zoeng3 | xiánxiājiàng |
| Shrimp paste block | 蝦膏 | 虾膏 | haa1 gou1 | Xiāgāo |
| Sweet and sour sauce | 糖醋醬 | 糖醋酱 | tong4 cou3 zoeng3 | tángcùjiàng |
Dried and preserved ingredients
Although Cantonese cooks pay much attention to the freshness of their primary ingredients, Cantonese cuisine also uses a long list of preserved food items to add flavour to a dish. This may be influenced by Hakka cuisine, since the Hakkas were once a dominant group occupying imperial Hong Kong and other southern territories.Some items gain very intense flavours during the drying/preservation/oxidation process and some foods are preserved to increase their shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served a la carte, but rather with vegetables or other Cantonese dishes.
Traditional dishes
A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong. While many of these are on the menus of typical Cantonese restaurants, some simpler ones are more commonly found in Cantonese homes. Home-made Cantonese dishes are usually served with plain white rice.Deep-fried dishes
There are a small number of deep-fried dishes in Cantonese cuisine, which can often be found as street food. They have been extensively documented in colonial Hong Kong records of the 19th and 20th centuries. A few are synonymous with Cantonese breakfast and lunch, even though these are also part of other cuisines.Soups
Old fire soup, or lou fo tong, is a clear broth prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs are often used as ingredients. There are basically two ways to make old fire soup – put ingredients and water in the pot and heat it directly on fire, which is called bou tong ; or put the ingredients in a small stew pot, and put it in a bigger pot filled with water, then heat the bigger pot on fire directly, which is called dun tong. The latter way can keep the most original taste of the soup.Soup chain stores or delivery outlets in cities with significant Cantonese populations, such as Hong Kong, serve this dish due to the long preparation time required of slow-simmered soup.
Seafood
Due to Guangdong's location along the South China Sea coast, fresh seafood is prominent in Cantonese cuisine, and many Cantonese restaurants keep aquariums or seafood tanks on the premises. In Cantonese cuisine, as in cuisines from other parts of Asia, if seafood has a repugnant odour, strong spices and marinating juices are added; the freshest seafood is odourless and, in Cantonese culinary arts, is best cooked by steaming. For instance, in some recipes, only a small amount of soy sauce, ginger and spring onion is added to steamed fish. In Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood. As a rule of thumb, the spiciness of a dish is usually negatively correlated to the freshness of the ingredients.| Image | English | Traditional Chinese | Simplified Chinese | Jyutping | Pinyin |
| Lobster with ginger and scallions | 薑蔥龍蝦 | 薑葱龙虾 | goeng1 cung1 lung4 haa1 | jiāngcōng lóngxiā | |
| Lobster with e-fu noodles in soup / Cheese lobster with e-fu noodles | 上湯龍蝦伊麵 / 芝士龍蝦伊麵 | 上汤龙虾伊面 / 芝士龙虾伊面 | soeng6 tong1 lung4 haa1 ji1 min6 / zi1 si2 lung4 haa1 ji1 min6 | Shàngtāng lóngxiā yīmiàn / Zhīshì lóngxiā yīmiàn | |
| Mantis shrimp | 攋尿蝦 | 濑尿虾 | laai6 niu6 haa1 | làniàoxiā | |
| Orange cuttlefish | 鹵水墨魚 | 卤水墨鱼 | lou5 seoi2 mak6 jyu4 | lǔshuǐ mòyú | |
| Steamed fish | 蒸魚 | 蒸鱼 | zing1 yu4 | zhēngyú | |
| Steamed scallops with ginger and garlic | 蒜茸蒸扇貝 | 蒜茸蒸扇贝 | syun3 jung4 zing1 sin3 bui3 | suànróng zhēng shànbèi | |
| White boiled shrimp | 白灼蝦 | 白灼虾 | baak6 zoek3 haa1 | báizhuóxiā |
Noodle dishes
Noodles are served either in soup broth or fried. These are available as home-cooked meals, on dim sum side menus, or as street food at dai pai dongs, where they can be served with a variety of toppings such as fish balls, beef balls, or fish slices.Siu mei
Siu mei is essentially the Chinese rotisserie style of cooking. Unlike most other Cantonese dishes, siu mei solely consists of meat, with no vegetables.All Cantonese-style cooked meats, including siu mei, lou mei and preserved meat can be classified as siu laap.
| English | Image | Traditional Chinese | Simplified Chinese | Jyutping | Pinyin | - |
| Char siu | 叉燒 | 叉烧 | caa1 siu1 | chāshāo | - | |
| Poached duck in master stock | 滷水鴨 | 卤水鸭 | lou5 seoi2 aap3 | lǔ shuǐ yā | ||
| Roast duck | 燒鴨 | 烧鸭 | siu1 aap3 | shāoyā | - | |
| Roast goose | 燒鵝 | 烧鹅 | siu1 ngo4 | shāo'é | - | |
| Roast pigeon | 燒乳鴿 | 烧乳鸽 | siu1 jyu5 gap3 | shāorǔgē | - | |
| Siu laap platter | 燒臘拼盤 | 烧腊拼盘 | siu1 laap6 ping6 pun4 | shāolà pīnpán | - | |
| Siu mei platter | 燒味拼盤 | 烧味拼盘 | siu1 mei6 ping6 poon4 | shāowèi pīnpán | - | |
| Siu yuk | 燒肉 | 烧肉 | siu1 yuk1 | shāoròu | - | |
| Soy sauce chicken | 豉油雞 | 豉油鸡 | si6 jau4 gai1 | chǐ yóu jī | Typically found in traditional Chinese restaurants. | |
| White cut chicken | 白切雞 | 白切鸡 | baak6 cit3 gai1 | bái qiè jī | Also known as white chopped chicken in some places. |
Lou mei
Lou mei is the name given to dishes made from internal organs, entrails and other left-over parts of animals. It is widely available in southern Chinese regions.Meat and rice plates
A portion of meat, such as char siu, served on a bed of steamed white rice. A typical variant consists of half-and-half portions of two types of siu mei and lou mei. A steamed vegetable is frequently, but not always included.| English | Image | Traditional Chinese | Simplified Chinese | Jyutping | Pinyin |
| Rice with char siu and siu yuk | 叉燒燒肉飯 | 叉烧烧肉饭 | caa1 siu1 siu1 juk6 faan6 | chāshāo shāo ròu fàn | |
| Rice with Chinese sausage and char siu | 臘腸叉燒飯 | 腊肠叉烧饭 | laap6 ceung4 caa1 siu1 faan6 | làcháng chāshāo fàn | |
| Rice with roast goose and goose intestines | 燒鵝鵝腸飯 | 烧鹅鹅肠饭 | siu1 ngo4 ngo4 coeng4 faan6 | shāo é é cháng fàn |
Little pot rice
Little pot rice are dishes cooked and served in a flat-bottomed pot. Usually this is a saucepan or braising pan. Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered on top of the rice with little or no mixing in between. Many standard combinations exist.| English | Traditional Chinese | Simplified Chinese | Jyutping | Pinyin |
| Rice with Chinese sausage and preserved meat | 臘味煲仔飯 | 腊味煲仔饭 | laap6 coeng2 bou1 zai2 faan6 | làwèi bāozǎifàn |
| Rice with layered egg and beef | 窩蛋牛肉飯 | 窝蛋牛肉饭 | wo1 daan2 ngaw4 juk6 faan6 | wōdàn niúròu fàn |
| Rice with minced beef patty | 肉餅煲仔飯 | 肉饼煲仔饭 | juk6 beng2 bou1 zai2 faan6 | ròubǐng bāozǎifàn |
| Rice with spare ribs | 排骨煲仔飯 | 排骨煲仔饭 | paai4 gwat1 bou1 zai2 faan6 | páigǔ bāozǎifàn |
| Rice with steamed chicken | 蒸雞肉煲仔飯 | 蒸鸡肉煲仔饭 | zing1 gai1 juk6 bou1 zai2 faan6 | zhēng jīròu bāozǎifàn |
Banquet and dinner dishes
A number of dishes are traditionally served in Cantonese restaurants only at dinner time. Said banquets were typically served in the capital's famous tea houses. Guangzhou’s tea houses have historically served as meeting places for the public, where political movements could foment and lead to action. The main draw of these tea houses was to enjoy dim sum. While eating dim sum in tea houses grew in popularity during the nineteenth century, the different snacks and small bites that were enjoyed grew Guangzhou staples to encompassing culinary traditions from China’s numerous provinces. After the Qing’s defeat in the first Opium War, culinary influences outside of China found their way into the dim sum served at tea houses, with ingredients such as Worcestershire sauce and Ketchup becoming staple ingredients. Dim sum restaurants stop serving bamboo-basket dishes after the yum cha period and begin offering an entirely different menu in the evening. Some dishes are standard while others are regional. Some are customised for special purposes such as Chinese marriages or banquets. Salt and pepper dishes are one of the few spicy dishes.| English | Image | Traditional Chinese | Simplified Chinese | Jyutping | Pinyin |
| Crispy fried chicken | 炸子雞 | 炸子鸡 | zaa3 zi2 gai1 | zhá zǐ jī | |
| Duck with taro | 陳皮芋頭鴨 | 陈皮芋头鸭 | can4 pei4 wu6 tau4 aap3 | chén pí yùtóu yā | |
| Fried tofu with shrimp | 蝦仁炒豆腐 | 虾仁炒豆腐 | haa1 joeng4 caau2 dau4 fu6 | xiārén chǎo dòufǔ | |
| Pork chop with salt and pepper | 椒鹽豬扒 | 椒盐猪扒 | ziu1 jim4 zyu1 paa2 | jiāo yán zhū pà | |
| Roast pigeon | 乳鴿 | 乳鸽 | jyu5 gap3 | rǔ gē | |
| Roast suckling pig | 燒乳豬 | 烧乳豬 | siu1 jyu5 zyu1 | shāo rǔ zhū | |
| Seafood with bird's nest | 海鮮雀巢 | 海鮮雀巢 | hoi2 sin1 zoek3 caau4 | hǎixiān quècháo | |
| Shrimp with salt and pepper | 椒鹽蝦 | 椒盐虾 | ziu1 jim4 haa1 | jiāo yán xiā | |
| Sour spare ribs | 生炒排骨 | 生炒排骨 | saang1 cau2 paai4 gwat1 | shēng chǎo páigǔ | |
| Spare ribs with salt and pepper | 椒鹽骨 | 椒盐骨 | ziu1 jim4 paai4 gwat1 | jiāo yán gǔ | |
| Squid with salt and pepper | 椒鹽魷魚 | 椒盐鱿鱼 | ziu1 jim4 jau4 jyu2 | jiāo yán yóuyú | |
| Yangzhou fried rice | 揚州炒飯 | 扬州炒饭 | Joeng4 zau1 cau2 faan6 | Yángzhōu chǎofàn |