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Cantonese cuisine

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Chinese regional cuisine from Guangdong
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Cantonese cuisine
Chefs cook with awok
Traditional Chinese廣東菜
Simplified Chinese广东菜
JyutpingGwong2 dung1 coi3
CantoneseYaleGwóng dūng choi
Transcriptions
Standard Mandarin
Hanyu PinyinGuǎngdōngcài
Bopomofoㄍㄨㄤˇ ㄉㄨㄥ ㄘㄞˋ
Wade–GilesKuang3-tung1-ts'ai4
Tongyong PinyinGuǎngdong-cài
IPA[kwàŋ.tʊ́ŋ.tsʰâɪ]
Yue: Cantonese
Yale RomanizationGwóng dūng choi
JyutpingGwong2 dung1 coi3
IPA[kʷɔŋ˧˥tʊŋ˥tsʰɔj˧]
Yue cuisine
Traditional Chinese粵菜
Simplified Chinese粤菜
JyutpingJyut6 coi3
CantoneseYaleYuht choi
Transcriptions
Standard Mandarin
Hanyu PinyinYuècài
Bopomofoㄩㄝˋ ㄘㄞˋ
Wade–GilesYüeh4-ts'ai4
Tongyong PinyinYuè-cài
IPA[ɥê.tsʰâɪ]
Yue: Cantonese
Yale RomanizationYuht choi
JyutpingJyut6 coi3
IPA[jyt̚˨tsʰɔj˧]
Map showing major regional cuisines of China

Cantonese orGuangdong cuisine, also known asYue cuisine (Chinese:廣東菜 or粵菜), is thecuisine ofCantonese people, associated with theGuangdong province ofChina, particularly the provincial capitalGuangzhou, and the surrounding regions in thePearl River Delta includingHong Kong andMacau.[1] Strictly speaking, Cantonese cuisine is the cuisine ofGuangzhou or ofCantonese speakers, but it often includes the cooking styles of all the speakers ofYue Chinese languages in Guangdong.

TheTeochew cuisine andHakka 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.[2] NeighboringGuangxi'scuisine is also considered separate despite eastern Guangxi being consideredculturally Cantonese due to the presence ofethnic Zhuang influences in the rest of the province.

Cantonese cuisine is one of theEight Great Traditions ofChinese cuisine,and chefs trained in Cantonese cuisine are highly sought after throughout China.[3]Its prominence outside China is due to the large number ofCantoneseemigrants; until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.

Background

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Part of a series on
Chinese cuisine
Four Great Traditions
Eight Great Traditions
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Ten Great Traditions
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Twelve Great Traditions
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Fourteen Great Traditions
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Sixteen Great Traditions
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New Eight Great Traditions
Beijing and the vicinity
Other regional styles
Religious cuisines
Ingredients and types of food

Guangzhou (Canton) City, the provincial capital ofGuangdong and the centre ofCantonese 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.[4] Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, includingoffal, chicken feet, duck's tongue,frog legs, snakes and snails.[citation needed] Lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, withsteaming andstir-frying favoured due to their convenience and rapidity.

Wok hay is the name given to the unique Cantonese cooking technique, emphasizing the energy, orhay, 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.[5] Other techniques includeshallow frying,double steaming,braising anddeep 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.[6] There is no widespread use of freshherbs in Cantonese cooking, in contrast with their liberal use in other cuisines such asSichuanese,Vietnamese,Lao,Thai andEuropean.Garlic chives andcoriander 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.[7]

Foods

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Sauces and condiments

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In Cantonese cuisine, ingredients such as sugar, salt,soy sauce,rice wine,corn starch,vinegar,scallion andsesame 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, powderedblack pepper,star anise and a few other spices are also used, but often sparingly.

EnglishTraditional ChineseSimplified ChineseJyutpingPinyin
Black bean sauce蒜蓉豆豉醬蒜蓉豆豉酱syun3 jung4 dau6 si6 zoeng3suànróng dòuchǐjiàng
Char siu sauce叉燒醬叉烧酱caa1 siu1 zoeng3chāshāojiàng
Chu hau paste柱侯醬柱侯酱cyu5 hau4 zoeng3zhùhóujiàng
Hoisin sauce海鮮醬海鲜酱hoi2 sin1 zoeng3hǎixiānjiàng
Master stock滷水卤水lou5 seoi2lǔshuǐ
Oyster sauce蠔油蚝油hou4 jau4háoyóu
Plum sauce蘇梅醬苏梅酱syun1 mui4 zoeng3sūméijiàng
Red vinegar大紅浙醋大红浙醋daai6 hung4 zit3 cou3dàhóngzhècù
Shrimp paste鹹蝦醬咸虾酱haam4 haa1 zoeng3xiánxiājiàng
Shrimp paste block蝦膏虾膏haa1 gou1Xiāgāo
Sweet and sour sauce糖醋醬糖醋酱tong4 cou3 zoeng3tángcùjiàng

Dried and preserved ingredients

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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 byHakka cuisine, since theHakkas were once a dominant group occupyingimperial Hong Kong and other southern territories.

Some items gain very intense flavours during thedrying/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 torehydrate before cooking. These ingredients are generally not serveda la carte, but rather with vegetables or other Cantonese dishes.

ImageEnglishTraditional ChineseSimplified ChineseJyutpingPinyinNotes
Century egg皮蛋pei4 daan2pídànCan be found served with roasted dishes, in congee with lean pork, and in a sweet pastry with lotus paste.
Chinese sausage臘腸腊肠laap6 coeng2làchángUsually added to rice together with preserved-salted duck and pork.
Dried sea snail螺頭 / 螺片螺头 / 螺片lo4 tau4 / lo2 pin2Luótóu/ luópiànUsually added to clear soup.
Dried bok choy菜乾菜干coi3 gon1càigān
Dried scallops江珧柱gong1 jiu4 cyu5jiāngyáozhùUsually added to clear soup.
江瑤柱江瑶柱
Dried shrimp蝦乾虾干haa1 gon1xiāgānUsually de-shelled, sliced into half and added to vegetable dishes.
Dried small shrimp蝦米虾米haa1 mai5xiāmǐUsually mixed with stir-fried vegetables.
Fermented tofu腐乳fu6 jyu5fǔrǔ
Fermented black beans豆豉dau6 si6dòuchǐUsually added to pork and tofu dishes.
Mei cai梅菜mui4 coi3méicàiUsually cooked with pork or stir-fried with rice.
Chai poh / Dried preserved radish菜脯coi3 pou2càifǔA key ingredient for makingchai poh omelette.
Preserved-salted duck臘鴨腊鸭laap6 aap2làyāUsually eaten with rice in a family meal.
Preserved-salted pork臘肉腊肉laap6 juk6làròuUsually eaten with rice in a family meal.
Salted duck egg鹹蛋咸蛋haam4 daan2xiándànMay be eaten as it is or mixed with stir-fried vegetables and steam dishes or cooked with diced pork incongee.
Salted fish鹹魚咸鱼haam4 jyu2xiányúUsually paired with steamed pork or added to fried rice together with diced chicken.
Suan cai鹹酸菜咸酸菜haam4 syun1 coi3xiánsuāncàiThe key ingredient for making Haam Coi Pepper Hog Maw Soup (咸菜胡椒豬肚湯).
Jinhua ham金華火腿金华火腿gam1 waa4 fo2 teoi2JīnhuáhuǒtuǐUsually added to clear soup.
Tofu skin腐皮fu6 pei4fǔpíUsually used as wrapping for ground pork dishes. It is fried in a similar manner as spring rolls.

Traditional dishes

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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 typicalCantonese restaurants, some simpler ones are more commonly found in Cantonese homes. Home-made Cantonese dishes are usually served with plainwhite rice.

NameImageTraditional ChineseSimplified ChineseJyutpingPinyin
Cantonese stylefried rice廣式炒飯广式炒饭gwong2 sik1 cau2 faan6guǎng shì chǎofàn
Choy sum inoyster sauce蠔油菜心蚝油菜心hou4 jau4 coi3 sam1háoyóu càixīn
Sampan congee艇仔粥teng5 zai2 zuk1Tǐngzǐzhōu
Congee with lean pork andcentury egg皮蛋瘦肉粥pei4 daan2 sau3 juk6 zuk1pídàn shòuròuzhōu
Steamed egg蒸水蛋zing1 seoi2 daan2zhēngshuǐdàn
Steamedfrog legs on lotus leaf荷葉蒸田雞荷叶蒸田鸡ho4 jip6 zing1 tin4 gai1héyè zhēng tiánjī
Steamed ground pork withsalted duck egg鹹蛋蒸肉餅咸蛋蒸肉饼haam4 daan2 zing1 juk6 beng2xiándàn zhēng ròubǐng
Steamedspare ribs withfermented black beans and chilli pepper豉椒排骨si6 ziu1 paai4 gwat1chǐjiāo páigǔ
Stewed beefbrisket柱侯牛腩cyu5 hau4 ngau4 naam5zhùhóu niú nǎn
Stir-friedhairy gourd with dried shrimp andcellophane noodles大姨媽嫁女大姨妈嫁女daai6 ji4 maa1 gaa3 neoi5dàyímā jiànǚ
Stir-friedwater spinach with shredded chilli and fermented tofu椒絲腐乳通菜椒丝腐乳通菜ziu1 si1 fu6 jyu5 tung1 coi3jiāosī fǔrǔ tōngcài
Sweet and sour pork咕嚕肉咕噜肉gu1 lou1 juk6gūlūròu
Shunde-style fish slices[8]順德魚生顺德鱼生seon6 dak1 jyu4 saang1shùndé yú shēng

Deep fried dishes

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There are a small number of deep-fried dishes in Cantonese cuisine, which can often be found asstreet food. They have been extensively documented incolonial Hong Kong records of the 19th and 20th centuries. A few are synonymous with Cantonese breakfast and lunch,[9] even though these are also part of other cuisines.

EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyin
Dacefish balls鯪魚球鲮鱼球leng4 jyu4 kau4língyúqiú
Chinese Donut油炸鬼jau4 zaa3 gwai2yóuzháguǐ
Ox-tongue pastry牛脷酥ngau4 lei6 sou1niúlìsū
Zaa Leung炸兩炸两zaa3 loeng5zháliǎng

Soups

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Old fire soup, orlou fo tong (老火汤;老火湯;lǎohuǒ tāng;lou5 fo2 tong; 'old fire-cooked soup'), is a clearbroth 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 calledbou tong (煲汤;煲湯;bāo tāng;bou1 tong1); 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 calleddun tong (燉汤;燉湯;dùn tāng;dan6 tong1). 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.

EnglishTraditional ChineseSimplified ChineseJyutpingPinyin
Cantonese seafood soup海皇羹hoi2 wong4 gang1hǎihuáng gēng
Night-blooming cereus soup霸王花煲湯霸王花煲汤baa3 wong4 faa1 bou1 tong1bàwánghuā bāotāng
Snow fungus soup銀耳湯银耳汤ngan4 ji5 tong1yín'ěr tāng
Spare ribs soup withwatercress andapricot kernels南北杏西洋菜豬骨湯南北杏西洋菜猪骨汤naam4 bak1 hang6 sai1 joeng4 coi3 zyu1 gwat1 tong1nánběixìng xīyángcài zhūgǔ tāng
Winter melon soup冬瓜湯冬瓜汤dung1 gwaa1 tong1dōngguā tāng

Seafood

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Seafood tanks in a Cantonese restaurant

Due to Guangdong's location along theSouth 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 ofAsia, 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 ofsoy sauce,ginger andspring 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.

ImageEnglishTraditional ChineseSimplified ChineseJyutpingPinyin
Lobster with ginger and scallions薑蔥龍蝦薑葱龙虾goeng1 cung1 lung4 haa1jiāngcōng 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 min6Shàngtāng lóngxiā yīmiàn / Zhīshì lóngxiā yīmiàn
Mantis shrimp攋尿蝦濑尿虾laai6 niu6 haa1làniàoxiā
Orange cuttlefish鹵水墨魚卤水墨鱼lou5 seoi2 mak6 jyu4lǔshuǐ mòyú
Steamed fish蒸魚蒸鱼zing1 yu4zhēngyú
Steamedscallops with ginger and garlic蒜茸蒸扇貝蒜茸蒸扇贝syun3 jung4 zing1 sin3 bui3suànróng zhēng shànbèi
White boiled shrimp白灼蝦白灼虾baak6 zoek3 haa1báizhuóxiā
  • Typical ingredients for Cantonese style hotpot are razor shell (蟶子), crab (蟹), prawn (蝦), chicken sausage (雞肉腸仔) and dace fishball (魚旦)
    Typical ingredients for Cantonese style hotpot arerazor shell (蟶子), crab (蟹), prawn (蝦), chicken sausage (雞肉腸仔) anddace fishball (魚旦)

Noodle dishes

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Noodles are served either in soup broth or fried. These are available as home-cooked meals, ondim sum side menus, or as street food atdai pai dongs, where they can be served with a variety of toppings such asfish balls,beef balls, orfish slices.

EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyinNotes
Beefbrisket noodles牛腩麵牛腩面ngau4 laam5 min6niú nǎn miànMay be served dry or in soup.
Beef chow fun乾炒牛河干炒牛河gon1 caau2 ngau4 ho2gān chǎo niú héFried beef noodles made withhor-fun, typicallychilli oil is also added.
Chow mein炒麵炒面caau2 min6chǎo miànA generic term for various stir-fried noodle dishes. Hong Kong-style chow mein is made from pan-fried thin crispy noodles.
Jook-sing noodles竹昇麵竹升面zuk1 sing1 min6zhúshēngmiànBamboo log pressed noodles.
Lo mein撈麵捞面lou1 min6lāo miànBoiled wheat noodles mixed with a sauce, or served with a sauce alongside. Traditionally not stir-fried.
Rice noodle roll腸粉肠粉coeng2 fan2chángfěnAlso known as chee cheong fun.
Shahe fen河粉ho4 fun2héfěnAlso known as hor-fun.
Rice noodles米粉mai5 fan2mǐfěnAlso known as rice vermicelli
Silver needle noodles銀針粉银针粉ngan4 zam1 fun2yín zhēn fěnAlso known as rat noodles (老鼠粉;lǎoshǔ fěn;lou5 syu2 fan2).
Yi mein伊麵伊面ji1 min6yī miànAlso known as e-fu noodles.
Wonton noodles雲吞麵云吞面wan4 tan1 min6yúntūn miànSometimes spelled as wanton noodles.

Siu mei

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Main article:Siu mei

Siu mei (烧味;燒味;shāo wèi;siu1 mei6) is essentially the Chineserotisserie style of cooking. Unlike most other Cantonese dishes,siu mei solely consists of meat, with no vegetables.

All Cantonese-style cooked meats, includingsiu mei,lou mei and preserved meat can be classified assiu laap (烧腊;燒臘;shāo là;siu1 laap6).

A roasted pig andchar siu
EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyin
Char siu叉燒叉烧caa1 siu1chāshāo
Poached duck inmaster stock滷水鴨卤水鸭lou5 seoi2 aap3lǔ shuǐ yā
Roast duck燒鴨烧鸭siu1 aap3shāoyā
Roast goose燒鵝烧鹅siu1 ngo4shāo'é
Roastpigeon燒乳鴿烧乳鸽siu1 jyu5 gap3shāorǔgē
Siu laap platter燒臘拼盤烧腊拼盘siu1 laap6 ping6 pun4shāolà pīnpán
Siu mei platter燒味拼盤烧味拼盘siu1 mei6 ping6 poon4shāowèi pīnpán
Siu yuk燒肉烧肉siu1 yuk1shāoròu
Soy sauce chicken豉油雞豉油鸡si6 jau4 gai1chǐ yóu jīTypically found in traditional Chinese restaurants.
White cut chicken白切雞白切鸡baak6 cit3 gai1bái qiè jīAlso known as white chopped chicken (白斩鸡;白斬雞;báizhǎnjī;baak6 zaam2 gai1) in some places.

Lou mei

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Main article:Lou mei

Lou mei (卤味;滷味;lǔ wèi;lou5 mei6) is the name given to dishes made frominternal organs,entrails and other left-over parts of animals. It is widely available in southern Chinese regions.

ImageEnglishTraditional ChineseSimplified ChineseJyutpingPinyin
Beef entrails牛雜牛杂ngau4 zaap6niú zá
Beefbrisket牛腩ngau4 laam5niú nǎn
Chicken scraps雞雜鸡杂gai1 zaap6jī zá
Duckgizzard鴨腎鸭肾aap3 san6yā shèn
Pig's tongue豬脷猪脷zyu1 lei6zhū lì

Meat and rice plates

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A portion of meat, such aschar siu, served on a bed of steamed white rice. A typical variant consists of half-and-half portions of two types ofsiu mei andlou mei (or sometimes more than two). A steamed vegetable (such aschoy sum) is frequently, but not always included.

EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyin
Rice withchar siu andsiu yuk叉燒燒肉飯叉烧烧肉饭caa1 siu1 siu1 juk6 faan6chāshāo shāo ròu fàn
Rice withChinese sausage andchar siu臘腸叉燒飯腊肠叉烧饭laap6 ceung4 caa1 siu1 faan6làcháng chāshāo fàn
Rice withroast goose and goose intestines燒鵝鵝腸飯烧鹅鹅肠饭siu1 ngo4 ngo4 coeng4 faan6shāo é é cháng fàn

Little pot rice

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Little pot chicken rice with vegetable andChinese sausage

Little pot rice (煲仔饭;煲仔飯;bāozǎifàn;bou1 zai2 faan6) are dishes cooked and served in a flat-bottomed pot (as opposed to a round-bottomedwok). Usually this is asaucepan orbraising pan (seeclay pot cooking). 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.

EnglishTraditional ChineseSimplified ChineseJyutpingPinyin
Rice withChinese sausage and preserved meat臘味煲仔飯腊味煲仔饭laap6 coeng2 bou1 zai2 faan6làwèi bāozǎifàn
Rice with layered egg and beef窩蛋牛肉飯窝蛋牛肉饭wo1 daan2 ngaw4 juk6 faan6wōdàn niúròu fàn
Rice with minced beef patty肉餅煲仔飯肉饼煲仔饭juk6 beng2 bou1 zai2 faan6ròubǐng bāozǎifàn
Rice withspare ribs排骨煲仔飯排骨煲仔饭paai4 gwat1 bou1 zai2 faan6páigǔ bāozǎifàn
Rice with steamed chicken蒸雞肉煲仔飯蒸鸡肉煲仔饭zing1 gai1 juk6 bou1 zai2 faan6zhēng jīròu bāozǎifàn

Banquet/dinner dishes

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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 there way into the dim sum served at tea houses, with ingredients such as Worcestershire sauce and Ketchup becoming staple ingredients.[10]Dim sum restaurants stop servingbamboo-basket dishes after theyum cha period (equivalent toafternoon tea) 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 asChinese marriages or banquets. Salt and pepper dishes are one of the few spicy dishes.

EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyin
Crispy fried chicken炸子雞炸子鸡zaa3 zi2 gai1zhá zǐ jī
Duck withtaro陳皮芋頭鴨陈皮芋头鸭can4 pei4 wu6 tau4 aap3chén pí yùtóu yā
Fried tofu with shrimp蝦仁炒豆腐虾仁炒豆腐haa1 joeng4 caau2 dau4 fu6xiārén chǎo dòufǔ
Pork chop with salt and pepper椒鹽豬扒椒盐猪扒ziu1 jim4 zyu1 paa2jiāo yán zhū pà
Roastpigeon乳鴿乳鸽jyu5 gap3rǔ gē
Roastsuckling pig燒乳豬烧乳豬siu1 jyu5 zyu1shāo rǔ zhū
Seafood with bird's nest海鮮雀巢海鮮雀巢hoi2 sin1 zoek3 caau4hǎixiān quècháo
Shrimp with salt and pepper椒鹽蝦椒盐虾ziu1 jim4 haa1jiāo yán xiā
Sour spare ribs生炒排骨生炒排骨saang1 cau2 paai4 gwat1shēng chǎo páigǔ
Spare ribs with salt and pepper椒鹽骨椒盐骨ziu1 jim4 paai4 gwat1jiāo yán gǔ
Squid with salt and pepper椒鹽魷魚椒盐鱿鱼ziu1 jim4 jau4 jyu2jiāo yán yóuyú
Yangzhou fried rice揚州炒飯扬州炒饭Joeng4 zau1 cau2 faan6Yángzhōu chǎofàn

Dessert

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After the evening meal, most Cantonese restaurants offertong sui (糖水;táng shuǐ;tong4 seoi2; 'sugar water'), a sweet soup. Many varieties oftong sui are also found in other Chinese cuisines. Some desserts are traditional, while others are recent innovations. The more expensive restaurants usually offer their specialty desserts. Sugar water is the general name of dessert in Guangdong province. It is cooked by adding water and sugar to some other cooking ingredients.

EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyin
Black sesame soup芝麻糊zi1 maa4 wu2zhīmahú
Coconut pudding椰汁糕je4 zap1 gou1yēzhīgāo
Double skin milk雙皮奶双皮奶soeng1 pei4 naai5shuāngpínǎi
Mung bean soup綠豆沙绿豆沙luk6 dau6 saa1lǜdòushā
Red bean soup紅豆沙红豆沙hong4 dau6 saa1hóngdòushā
Sago soup西米露sai1 mei5 lou6xīmǐlù
Shaved ice刨冰paau4 bing1bǎobīng
Steamed eggcustard燉蛋炖蛋dan6 daan2dùndàn
Steamed milk custard燉奶炖奶dan6 naai5dùnnǎi
Sweet Chinese pastry糕點糕点gou1 dim2gāodiǎn
Sweet potato soup番薯糖水faan1 syu4 tong4 seoi2fānshǔ tángshuǐ
Tofu flower pudding豆腐花dau6 fu6 faa1dòufǔhuā
Tortoise Jelly龜苓膏龟苓膏gwai1 ling4 gou1guīlínggāo

Delicacies

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Certain Cantonese delicacies consist of parts taken from rare or endangered animals, which raises controversy[according to whom?] overanimal rights andenvironmental issues. This is often[according to whom?] due to alleged health benefits of certain animal products.[11] For example, the continued spreading of the idea thatshark cartilage can cure cancer has led to decreased shark populations even though scientific research has found no evidence to support the credibility of shark cartilage as a cancer cure. Consumption of shark fin soup dates back to the Song dynasty, with the dish ultimately becoming ingrained into Cantonese food culture and Chinese food culture as a whole in the royal banquets of the Ming.[12] Conservation efforts by the Chinese government and various NGOs have been historically difficult to implement. It can be difficult for fishermen who rely on the sale of shark fins to adopt alternative occupations, in addition to corruption at the local level impeding attempts at dismantling the shark fin trade.[13]

EnglishImageTraditional ChineseSimplified ChineseJyutpingPinyin
Bird's nest soup燕窝jin1 wo1yànwō
Braised abalone燜鮑魚焖鲍鱼mun6 baau1 jyu4mèn bàoyú
Jellyfish海蜇hoi2 zit3hǎizhé
Sea cucumber海参hoi2 saam1hǎishēn
Shark fin soup魚翅湯鱼翅汤jyu4 ci3 tong1yúchì tāng

See also

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References

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  1. ^Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books.ISBN 978-0-681-02584-4. p17.
  2. ^Klein, Jakob A. (October 2007)."Redefining Cantonese cuisine in post-Mao Guangzhou".Bulletin of the School of Oriental and African Studies.70 (3):511–537.doi:10.1017/S0041977X07000821.ISSN 0041-977X.S2CID 146794802.
  3. ^Civitello, Linda (23 March 2011).Cuisine and Culture: A History of Food and People. Wiley. p. 281.ISBN 9781118098752.
  4. ^Ching, May-bo (2016)."The Flow of Turtle Soup from the Caribbean via Europe to Canton, and Its Modern American Fate".Gastronomica.16 (1):79–89.ISSN 1529-3262.
  5. ^young, grace (1 August 2004)."Wok Hay: The Breath of a Wok".Gastronomica.4 (3):26–30.doi:10.1525/gfc.2004.4.3.26.ISSN 1529-3262.
  6. ^Editorial Team of Hong Kong Economic Journal (May 2021). "舌尖上的中國：八大菜系由來 [The Taste of China: The Origin of Eight Great Traditions]".Hong Kong Economic Journal.
  7. ^Klein, Jakob A. (2007)."Redefining Cantonese Cuisine in Post-Mao Guangzhou".Bulletin of the School of Oriental and African Studies, University of London.70 (3):511–537.ISSN 0041-977X.
  8. ^L, Ellen."Shunde Style Sashimi 順德魚生". Retrieved6 December 2022.
  9. ^Wordie, Jason (2002).Streets: Exploring Hong Kong Island. Hong Kong:Hong Kong University Press.ISBN 962-209-563-1.
  10. ^Phillips, Carolyn (2017)."Modern Chinese History as Reflected in a Teahouse Mirror".Gastronomica.17 (1):56–65.ISSN 1529-3262.
  11. ^Fabinyi, Michael (2012)."Historical, cultural and social perspectives on luxury seafood consumption in China".Environmental Conservation.39 (1):83–92.ISSN 0376-8929.
  12. ^Wolfe, Marilyn J.; Wolf, Jeffrey C.; Cheng, Keith C.; Ostrander, Gary K. (1 December 2004)."Shark Cartilage, Cancer and the Growing Threat of Pseudoscience".Cancer Research.64 (23):8485–8491.doi:10.1158/0008-5472.CAN-04-2260.PMID 15574750.Archived from the original on 19 July 2012. Retrieved11 June 2012 – via cancerres.aacrjournals.org.
  13. ^"Women's Networking Center Offers Interactive Sessions, One-On-One Mentoring".Default Digital Object Group. 24 April 2019. Retrieved24 October 2025.

Further reading

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  • Eight Immortal Flavors: Secrets of Cantonese Cookery from San Francisco's Chinatown,Johnny Kan and Charles L. Leong. Berkeley, California:Howell-North Books, 1963

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