Travel Reference
In-Depth Information
CANTONESE
Cantonese cuisine is what non-Chinese consider to be 'Chinese' food, largely because
most émigré restaurateurs originate from Guǎngdōng (Canton) or nearby Hong Kong.
Cantonese flavours are generally more subtle than other Chinese styles - almost sweet -
and there are very few spicy dishes. Sweet-and-sour and oyster sauces are common. The
Cantonese are almost religious about the importance of fresh ingredients, which is why so
many restaurants are lined with tanks full of finned and shelled creatures. Stir-frying is by
far the favoured method of cooking, closely followed by steaming. Dim sum (
diǎnxīn
),
now a worldwide Sunday institution, originated in this region; to go
yám cha
(Cantonese
for 'drink tea') still provides most overseas Chinese communities with the opportunity to
get together at the weekend. Dim sum can be found in restaurants around Běijīng.
Expensive dishes - some that are truly tasty, others that appeal more for their 'face'
value - include abalone, shark's fin and bird's nest. Pigeon is a Cantonese speciality
served in various ways but most commonly roasted.
RICHARD I'ANSON / GETTY IMAGES ©
