Travel Reference
In-Depth Information
Cantonese Cuisine
The dominant cuisine in Hong Kong is Cantonese and it's easily the best in the world. Many
of China's top chefs had fled to the territory around 1949; it was therefore here and not in its
original home, Guǎngzhōu, that Cantonese cuisine flourished.
This style of cooking is characterised by an obsession with freshness. Seafood restaurants
display tanks full of finned and shelled creatures enjoying their final moments on terra in-
firma. Flavours are delicate and balanced, obtained through restrained use of seasoning and
light-handed cooking techniques such as steaming and quick stir-frying.
Egg tart
Yasmine Awwad / GETTY IMAGES ©
REGIONAL VARIETIES
Cantonese cuisine refers to the culinary styles of Guǎngdōng province, as well as Chiu
Chow (Cháozhōu) and Hakka cuisines. Chiu Chow dishes reflect a penchant for seafood and
condiments. Deep-fried soft-boned fish comes with tangerine oil; braised goose, a vinegar
and garlic dip. Hakka cuisine is known for its saltiness and use of preserved meat. Salt-
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