Cocina cantonesa

Cantonese cuisine
Its prominence outside China is due to the great numbers of early emigrants from Guangdong.
Canton has long been a trading port and many imported foods and ingredients are used inCantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck tongue, snakes, and snails. However, lamb and goat arerarely eaten, unlike in the cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity. Othertechniques include shallow frying, double boiling, braising, and deep frying.

For many traditional Cantonese cooks, the flavors of a finished dish should be well balanced, and never greasy. Also, spicesshould 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. There is nowidespread use of fresh herbs in Cantonese cooking, contrasting with the liberal usage seen in some other regional Chinese cuisines, such as Szechuan food, or European and other Asian cuisines suchas Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes.

Sauces and condiments

spring onion | sugar | salt | soysauce | rice wine | cornstarch | vinegar | Scallion oil |
ginger | chili peppers | five-spice powder | star anise | hoisin sauce | oyster sauce | Plum sauce | Black been paste |
Shrimp paste | Redvinegar | Sweet & sauce souce | Master stock | Char siu sauce | Chu hau paste | | |

Dried and preserved ingredients

Though Cantonese cooks pay much attention to the freshness of theirprimary cooking ingredients, Cantonese cuisine also uses a long list of preserved food items to add flavor to a dish. This may be an influence from Hakka cuisine, since the Hakkas were once a dominant...