Guangdong Food
Cantonese cuisine / Guangdong Food (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.
History
Chaozhou cuisine within Cantonese cuisine has a long history and forms its own system. It originated in the Han and Tang dynasties, flourished in the Ming and Qing dynasties, and spans over 2000 years of Chaozhou's history. It integrates the cooking art of the Tang and Song dynasties and incorporates the essence of famous cuisines from both China and abroad. Chaozhou cuisine is known for its meticulous selection of ingredients, extensive use of ingredients, refined preparation, blend of Chinese and Western influences, and emphasis on freshness and delicious taste. Its cooking techniques are listed as a national-level intangible cultural heritage. Chaozhou cuisine is referred to as "the best Chinese cuisine internationally." Chaoshan cuisine is primarily found in Shantou, Chaozhou, and Jieyang.
Origins
The people of Chaoshan are descendants of various groups including the Dan Jia (疍家; Dànjiā), She (畲族; Shēzú), Li (俚族; Lǐzú), and Han (汉族; Hànzú), with the Han migrants from the north forming the main component of the Chaoshan population. While the Li group was more thoroughly assimilated, the other groups significantly influenced Chaoshan's dietary habits. In Chaoshan cuisine, one can see vestiges of ancient traditions, such as seafood from the Dan Jia, "Guo" (粿; guǒ) used in the She people's sacrificial rituals, and "Jin Ji Yu Kuai" (金齑玉脍; Jīnjī Yùkuài, referring to raw fish slices) passed down from the Central Plains.
Guangdong is exceptionally rich in resources, readily available for cooking and consumption, which fostered a preference for fresh and live ingredients. With historical changes and dynastic transitions, continuous migration from the Central Plains brought culinary styles emphasizing refinement and meticulousness, such as "mincing not too fine, eating not too precise" (烩不厌细，食不厌精; Huì bùyàn xì, shí bùyàn jīng).
Over a long period, Guangdong not only inherited the traditions of Central Plains culinary culture but also absorbed the essence of foreign and various other cooking styles. Based on local tastes, preferences, and habits, it continuously absorbed, accumulated, improved, and innovated, thus forming a culinary style characterized by a wide variety of dishes, elaborate cooking, and excellent quality and taste. In the past hundred years, it has become one of the most representative and globally influential culinary cultures in China.
Branch Cuisines
Chaoshan cuisine
Chaoshan cuisine (潮汕菜; Cháoshàn cài) is a fusion from the eastern part of Guangdong Province, including Chaozhou, Shantou, and Jieyang. It has developed over thousands of years, influenced significantly by Fujian cuisine (闽菜; Mǐncài) and also by Guangfu cuisine and Hakka cuisine within Cantonese cuisine. It has also incorporated and absorbed the flavors and cooking techniques of famous dishes from various places, gradually combining the strengths of Fujian and Guangdong styles to form a unique flavor profile. It is rich in local characteristics, known for its expertise in cooking seafood and emphasizing the original taste.
Examples of Chaoshan dishes include: Fish Rice (鱼饭; yú fàn), Chaoshan Raw Marinated Seafood (潮汕生腌海鲜; Cháoshàn shēngyān hǎixiān), Chaozhou Braised Platter (潮州卤水拼盘; Cháozhōu lǔshuǐ pīnpán), Chaoshan Beef Hot Pot (潮汕牛肉火锅; Cháoshàn niúròu huǒguō), Braised Pig Trotters (卤水猪手; lǔshuǐ zhūshǒu), Braised Goose Liver (卤鹅肝; lǔ é gān), Oyster Omelette (蚝烙; háo lào), Chaozhou Da Lang (潮州打冷; Cháozhōu dá lěng), Hibiscus Shrimp (芙蓉虾; fúróng xiā), Satay Beef (沙茶牛肉; shāchá niúròu), Chaozhou Beef Balls (潮州牛肉丸; Cháozhōu niúròu wán), Crystal Bun (水晶包; shuǐjīng bāo), Bean Paste Chicken (豆酱鸡; dòujiàng jī), Hu Guo Cai (护国菜; Hùguó cài), Mixed Wu Shi Shen (什锦乌石参; shí jǐn wū shí shēn), Dry Fried Shrimp Rolls (干炸虾枣; gān zhá xiā zǎo), Basil Stir-fried Clams (金不换炒薄壳; Jīnbùhuàn chǎo bó ké), Pumpkin Stuffed Taro Paste (金瓜酿芋泥; Jīnguā niàng yùní), Chaoshan Fish Balls (潮汕鱼丸; Cháoshàn yú wán), Puning Bean Paste Chicken (普宁豆酱鸡; Pǔníng dòujiàng jī), Puning Fried Tofu (普宁豆干; Pǔníng dòu gān), Seven-Color Chilled Duck Shreds (七彩冻鸭丝; Qīcǎi dòng yāsī), Candied Taro (反沙芋; fǎn shā yù), Thick Mushroom and Mustard Greens (厚菇芥菜; Hòu gū jiè cài), Qilin Abalone Slices (麒麟鲍片; Qílín bàopiàn), Clear Stewed Eel Soup (清炖鳗鲡汤; Qīngdùn mánlí tāng), Three-Color Wild Grouper (三色野生斑; Sānsè yěshēng bān), Steamed Fresh Seafood (清蒸海上鲜; Qīngzhēng hǎishàng xiān), Beef Kway Teow Soup (牛肉粿条汤; Niúròu guǒtiáo tāng), Thousand Layer Meat (千层肉; qiāncéng ròu), Rice-less Guo (无米粿; wú mǐ guǒ), Stir-fried Guo Gao (炒糕粿; chǎo gāo guǒ), Sticky Rice Stuffed Pig Intestine (糯米猪肠; nuòmǐ zhūcháng), Guo Zhi (粿汁; guǒ zhī), Chaozhou Pink Guo (潮州粉粿; Cháozhōu fěn guǒ), Ginkgo Nut Sweet Taro Paste (白果甜芋泥; Báiguǒ tián yùní), Crystal Ball (水晶球; shuǐjīng qiú), Ma Zhao (麻枣; má zǎo), Xiao Mi (宵米; xiāo mǐ), Ya Mu Nian (鸭母捻; yā mǔ niǎn), Boiled Ginkgo Nut and Taro Paste (糕烧白果; Gāoshāo báiguǒ), etc.
Guangfu cuisine
Guangfu cuisine (广府菜; Guǎngfǔ cài) refers to the cuisine of the Guangzhou Prefecture, covering the entire Pearl River Delta area, including Hong Kong and Macau. Guangfu cuisine integrates the characteristics of various local flavors such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan, and Wuyi cuisine, and also incorporates the strengths of cuisines from other provinces like Beijing, Suzhou, Yangzhou, and Hangzhou, as well as Western cuisine, forming a unique style.
Famous Guangfu dishes include: White Cut Chicken (白切鸡; Báiqiē jī), Roast Goose (烧鹅; shāoe), Roast Suckling Pig (烤乳猪; kǎo rǔzhū), Braised Pigeon (红烧乳鸽; hóngshāo rǔgē), Char Siu (蜜汁叉烧; Mìzhī chāshāo), Crispy Roast Pork Belly (脆皮烧肉; cuìpí shāoròu), Lobster Baked in Superior Broth (上汤焗龙虾; Shàngtāng jú lóngxiā), Steamed Eastern Star Grouper (清蒸东星斑; Qīngzhēng dōng xīng bān), Ah Yat Abalone (阿一鲍鱼; Ā Yī bàoyú), Braised Sea Cucumber with Abalone Sauce (鲍汁扣辽参; Bàozhī kòu Liáoshēn), Blanched Geoduck (白灼象拔蚌; Báizhuó xiàngbábàng), Salt and Pepper Mantis Shrimp (椒盐濑尿虾; Jiāoyán làiniūxiā), Garlic Spareribs (蒜香骨; suànxiāng gǔ), Blanched Shrimp (白灼虾; báizhuó xiā), Poon Choi (盆菜; Pún cài), Bird's Nest with Coconut Milk and Rock Sugar (椰汁冰糖燕窝; Yēzhī bīngtáng yànwō), Stewed Snow Frog Hash with Papaya (木瓜炖雪蛤; Mùguā dùn xuěhá), Stir-fried Hor Fun (干炒牛河; Gānchǎo niúhé), Cantonese Dim Sum/Morning Tea (广东早茶; Guǎngdōng zǎochá), Cantonese Slow-Boiled Soup (老火靓汤; Lǎohuǒ liàng tāng), Loh Han Jai (罗汉斋; Luóhàn zhāi), Guangzhou Wenchang Chicken (广州文昌鸡; Guǎngzhōu Wénchāng jī), Claypot Rice (煲仔饭; Bāozǎi fàn), Bean Curd Stick and Lamb Brisket Pot (支竹羊腩煲; Zhīzhú yángnǎn bāo), Radish and Beef Brisket Pot (萝卜牛腩煲; Luóbo niúnǎn bāo), Cantonese Roast Duck (广式烧填鸭; Guǎngshì shāo tián yā), Steamed Spareribs with Fermented Black Beans (豉汁蒸排骨; Chǐzhī zhēng páigǔ), Fish Head Tofu Soup (鱼头豆腐汤; Yútóu dòufu tāng), Sweet and Sour Pork (菠萝咕噜肉; Bōluó gūlū ròu), Oyster Sauce Lettuce (蚝油生菜; Háoyóu shēngcài), Fermented Black Bean Dace with Celtuce (豆豉鲮鱼油麦菜; Dòuchǐ língyú yóu cài), Superior Broth Baby Cabbage (上汤娃娃菜; Shàngtāng wáwá cài), Salt Water Choy Sum (盐水菜心; Yánshuǐ cài xīn), Fish Tofu (鱼腐; yú fǔ), Pan-fried Egg Patties (香煎芙蓉蛋; Xiāngjiān fúróng dàn), Dinghu Vegetarian Dish (鼎湖上素; Dǐnghú shàngsù), Smoked Cabbage (烟筒白菜; Yāntǒng báicài), Eggplant Hot Pot with Fish Fragrance (鱼香茄子煲; Yúxiāng qiézi bāo), Taiye Chicken (太爷鸡; Tài ye jī), Mock Crab (赛螃蟹; Sài pángxiè), Taro and Braised Pork Belly (香芋扣肉; Xiāngyù kòuròu), Fermented Bean Curd Mixed Vegetable Pot (南乳粗斋煲; Nánrǔ cūzhāi bāo), Stewed Fish Maw with Vegetable Heart (菜胆炖鱼翅; Càidǎn dùn yúchì), Qilin Perch (麒麟鲈鱼; Qílín lúyú), Baked Crab with Ginger and Scallions (姜葱焗肉蟹; Jiāngcōng jú ròuxiè), Rose Soy Sauce Chicken (玫瑰豉油鸡; Méigui chǐyóu jī), Beef Three Stars (牛三星; Niúsānxīng), Braised Beef Offal (牛杂; niú zá), Cheong Fun (布拉肠粉; Bùlā chángfěn), Shrimp Dumplings (虾饺; xiājiǎo), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Wonton Noodles (云吞面; yúntūn miàn), Jidi Congee (及第粥; Jídì zhōu), Boat Congee (艇仔粥; Tǐngzǎi zhōu), Lotus Leaf Wrapped Rice (荷叶包饭; Héyè bāo fàn), Bowl Shark Fin Soup (碗仔翅; wǎn zǎi chì), Custard Bun (流沙包; Liúshā bāo), Pig Trotters and Ginger Stew (猪脚姜; Zhūjiǎo jiāng), Lo Mai Gai (糯米鸡; nuòmǐ jī), Put Chai Ko (钵仔糕; Bōzǎi gāo), etc.
Hakka cuisine
Hakka cuisine (客家菜; Kèjiā cài), also known as Dongjiang cuisine (东江菜; Dōngjiāng cài), is divided into five schools: Gannan, Minxi, Meizhou, Dongjiang, and Overseas. The Meizhou school is representative of Hakka cuisine, and the Dongjiang school is one branch within Hakka cuisine. Originating in the Hakka communities along the Dongjiang River in Guangdong, the dishes primarily use meat, with very few aquatic products. Main ingredients are highlighted, emphasizing fragrance and richness, using heavy oil, and having a salty taste. It is known for its clay pot dishes and has a unique rustic flavor.
Traditional Dongjiang signature dishes include: Yan Nan Fei Tea Plantation Duck (雁南飞茶田鸭; Yànnánfēi cháchá yā), Hakka Stuffed Tofu (客家酿豆腐; Kèjiā niàng dòufu), Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu), Salt Baked Chicken (盐焗鸡; Yánjú jī), Pig Stomach Wrapped Chicken (猪肚包鸡; Zhūdù bāo jī), Stuffed Bitter Melon (酿苦瓜; niàng kǔguā), Mei Cai Pork Patty (梅菜肉饼; Méicài ròubǐng), Pickled Noodles (腌面; yān miàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhūdàcháng), Hakka Clear Stewed Pork Soup (客家清炖猪肉汤; Kèjiā qīngdùn zhūròu tāng), Four Stars Looking at the Moon (四星望月; Sìxīng wàng yuè), Taro Balls (芋子包; yùzǐ bāo), Taro Dumplings (芋子饺; yùzǐ jiǎo), Three Cup Duck (三杯鸭; Sānbēi yā), Dongjiang Dongpo Banquet (东江东坡宴; Dōngjiāng Dōngpō yàn), Dongjiang River Clam (东江龙蚬; Dōngjiāng lóng xiǎn), Listening to the Rhyme of West Lake (西湖听韵; Xīhú tīng yùn), Dongjiang Crispy Balls (东江酥丸; Dōngjiāng sū wán), Eight Treasure Braised Whole Duck (八宝窝全鸭; Bābǎo wō quán yā), Pan-fried Crucian Carp with Egg (鲫鱼煎蛋; jìyú jiāndàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhū dàcháng), etc.
Shanwei cuisine
Shanwei cuisine (汕尾菜; Shànwěi cài) excels in cooking seafood, integrating the strengths of Guangfu, Minnan, Chaozhou, and Hakka cuisines to form its own style. Also known as Hailufeng cuisine (海陆丰菜; Hǎilùfēng cài).
Famous dishes include: Roast Goose (烧雁鹅; shāo yàn é), Hu Guo Cai (护国莱; Hùguó lái), Clear Soup Crab Balls (清汤蟹丸; Qīngtāng xièwán), Oil Poached Snail Balls (油泡螺球; Yóupào luóqiú), Crispy Sweet Meat (绉纱甜肉; Zhòushā tiánròu), Tai Chi Taro Paste (太极芋泥; Tàijí yùní), Zhelang Hemp Fish (遮浪麻鱼; Zhēlàng má yú), Jiazi Fish Balls (甲子鱼丸; Jiǎzǐ yú wán), Chenzhou Oysters (晨洲蚝; Chénzhōu háo), Jiesheng Sea Urchin (捷胜海胆; Jiéshèng hǎidǎn), Fisherman's Zong (渔民棕; yúmín zōng), Tofu Cubes (豆腐角; dòufu jiǎo), Jiadong Seaweed (甲东紫菜; Jiǎdōng zǐcài), Pig Trotters, Ink Bladder and Chicken (猪脚墨脯鸡; Zhūjiǎo mòpǔ jī), Luhe Oil Tea (陆河油茶; Lùhé yóuchá), etc. Numerous snacks include: Xiao Mi (小米; xiǎo mǐ), Beef Patties (牛肉饼; niúròu bǐng), Cai Guo (菜粿/菜包粿; cài guǒ/cài bāo guǒ), Chives Dumplings (韭菜饺; jiǔcài jiǎo), Dongjie Ge (冬节鸽; dōngjié gē), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Layered Cake Guo (层糕粿; cénggāo guǒ), Cai Tea (菜茶; cài chá), Salted Tea (咸茶; xiánchá), Bian Shi (扁食; biǎnshí), etc.
Western Guangdong cuisine
Western Guangdong cuisine (粤西菜; Yuèxī cài) is represented by areas like Zhanjiang, Maoming, and Yangjiang, where dietary habits are similar. It stands out uniquely within Cantonese cuisine, with endless charm. The authentic flavors of Western Guangdong cuisine are distinctly different from Guangfu, Chaoshan, and Dongjiang cuisines. Western Guangdong cuisine relies on simple cooking methods like boiling in plain water, blanching, and steaming, accompanied by refined but simple dipping sauces. It seeks a return to simplicity, with flavors summarized as clear, fresh, fragrant, and tender.
Gaoliang cuisine
Gaoliang cuisine (高凉菜; Gāoliáng cài) is one of the sources of Western Guangdong cuisine, with a long history. Gaoliang was a very important ancient commandery in Lingnan. The long history and unique geographical and climatic conditions of the Gaoliang area have nurtured a splendid culinary culture, and the distinctive Gaoliang cuisine is an important part of Lingnan's dietary culture. Gaoliang cuisine pursues the ultimate original taste. The ingredients are fresh, often using simple ingredients prepared elaborately, emphasizing the original flavor. To maintain the original flavor of the ingredients, Gaoliang cuisine primarily uses blanching, boiling, and pan-frying methods and uses fewer seasonings to bring out the most primitive flavor of the ingredients, giving diners a feeling of returning to simplicity where the lighter it is, the more flavorful it feels. Its taste can be summarized as clear, fresh, fragrant, and tender, which distinguishes it from Guangfu, Chaozhou, and Hakka cuisines. Gaoliang cuisine's "Ten Famous Dishes" include Ginger Head Baked Pigeon (山姜头焗乳鸽; Shān jiāng tóu jú rǔgē), Zhenlong Starfruit Duck (镇隆杨桃鸭; Zhènlóng yángtáo yā), Shiwen Golden Pig (世文金猪; Shìwén jīnzī), Yisheng Salt Baked Chicken (益盛盐焗鸡; Yìshèng yánjú jī), Pan-fried Cuttlefish Cake (香煎墨鱼饼; Xiāngjiān mòyú bǐng), Sichuan Rhizome and Angelica Steamed Reservoir Fish Head (川芌白芷蒸水库鱼头; Chuān yū báizhǐ zhēng shuǐkù yútóu), Steamed Chicken (隔水蒸鸡; Géshuǐ zhēng jī), Dianbai Oyster and Fried Eel (电白蚝炸鳝炸; Diànbái háo zhá shàn zhá), Blanched Shuidong Mustard Greens (白灼水东芥; Báizhuó Shuǐdōng jiè), Zhenlong Fish Gu (镇隆鱼古; Zhènlóng yú gǔ). "Ten Famous Snacks" include Ancient Method Chinese Yam Cake (古法淮山糕; Gǔfǎ huáishān gāo), Boyang Ash Water Cake (播扬灰水籺; Bōyáng huīshuǐ hè), Boji Cui (簸箕炊; bòjī chuī), Huazhou Sweet Soup (化州糖水; Huàzhōu tángshuǐ), Chai Qiang Fen (柴枪粉; chái qiāng fěn), Potato Wrapped Cake (薯包籺; shǔbāo hè), Huazhou Beef Offal (化州牛杂; Huàzhōu niúzā), Shiguan Zui Fen (食惯嘴粉; Shíguàn zuǐ fěn), Xiadong Bean Cake (霞洞豆饼; Xiádòng dòubǐng), Gaozhou Bean Sprout Noodles (高州豆芽粉; Gāozhōu dòuyá fěn).
Zhanjiang cuisine
The biggest characteristic of Zhanjiang cuisine (湛江菜; Zhànjiāng cài) is its use of fresh, live ingredients and emphasis on original taste. Cantonese cuisine is known for its light flavor, and Western Guangdong cuisine, represented by Zhanjiang cuisine, embodies "lightness" to the extreme. Representative dishes include White Cut Ginger Chicken (白切沙姜鸡; Báiqiē shājiāng jī), Blanched Shuidong Mustard Greens (白灼水东芥菜; Báizhuó Shuǐdōng jiècài), Bean Sprouts Stir-fried Jellyfish (豆芽炒海蜇; Dòuyá chǎo hǎizhé), Dry Fried White Pomfret (干煎白仓鱼; Gānjiān báicāng yú). Other specialty foods include Leizhou Yellow Cattle (雷州黄牛; Léizhōu huángniú), Anpu Raw Fish Congee (安铺鱼生粥; Ānpù yúshēng zhōu), Wuchuan Crab Paste (吴川蟛蜞汁; Wúchuān péngqí zhī), Leizhou Da Zong (雷州大粽; Léizhōu dà zòng), Xuwen Goat (徐闻山羊; Xúwén shānyáng), Broken Pot Stir-fried Noodles (烂锅炒粉; Lànguō chǎo fěn), Sweet Potato Soup (甜薯羹; tiánshǔ gēng), Pig Cage Cake (猪笼饼; zhūlóng bǐng), Wuchuan Hemp Duck (吴川麻鸭; Wúchuān má yā), Anpu Chicken Rice (安铺鸡饭; Ānpù jī fàn), Tangpeng Town Braised Pork (塘蓬镇生炆猪肉; Tángpéngzhèn shēng wén zhūròu), Duck Rice (鸭仔饭; yāzǎi fàn), Mixed Noodles (拌粉; bàn fěn), Sweet Potato Starch Noodles (薯粉索; shǔfěn suǒ), Charcoal Grilled Oysters (炭烧生蚝; tànshāo shēngháo), Egg Yolk Shrimp Cakes (蛋黄虾饼; dàn huáng xiā bǐng), Leaf Wrap (树叶搭; shùyè dā), etc. Leizhou cuisine (雷州菜; Léizhōu cài), from the Leizhou area of Zhanjiang, exhibits characteristics of Lingnan culture. It is one of the four major sub-cuisines of Guangdong cuisine. It uses over 10 cooking methods such as braising (炆), stewing (炖), pan-frying (煎), deep-frying (炸), blanching (灼), roasting (烧), steaming (蒸), stir-frying (炒), poaching (泡), braising with sauce (扣), clarifying (清), and drizzling (淋) to maximize the freshness, deliciousness, and nutritional content of ingredients. Leizhou local dishes (雷州土菜; Léizhōu tǔcài), though unassuming in appearance and not using high-end ingredients, are not inferior in taste or nutrition. For example, there are three types of rice: plain rice (白饭; báifàn), chicken oil rice (鸡油饭; jīyóu fàn), and Jin Lao Fan (金捞饭; Jīnlāo fàn). Jin Lao Fan has a fancy name, but it is simply rice mixed with a medicinal wild vegetable from the local Leizhou area. Leizhou women eat this rice as a tonic during their postpartum confinement.
Dan Jia cuisine
Dan Jia cuisine (疍家菜; Dànjiā cài), also known as "Tanka cuisine" (蜑家菜; Dànjiā cài), is a type of Cantonese cuisine and a local style from the Lingnan region, a unique gem in the culinary world of Western Guangdong. It gathers the freshness of rivers and seas, focusing on seafood, with fish, shrimp, and crabs as main ingredients. The cooking is simple, forming its own style between land and sea. It is popular in coastal and riverine areas of Guangdong, Fujian, and Hainan. There is a branch within the Cantonese cuisine system belonging to the fishermen who live on the water year-round in coastal areas, called Tanka cuisine. Tanka cuisine is primarily based on seafood and fish.
Influence
Starting in the early 19th century, many Chinese immigrants arriving in North America were from Guangdong, and the restaurants they opened were naturally Cantonese restaurants. In Canada, for example, what was popular in Chinese restaurants before the 1960s was the so-called "chop suey." Subsequently, many tea houses and restaurants were opened, with their dishes and dim sum imitating Hong Kong standards. In large cities, there are many tea houses and restaurants that claim to serve "authentic Cantonese cuisine." By the 1990s, the main cuisine served in Toronto's Chinatown was Cantonese.
In the United States, Cantonese restaurants were not only popular among overseas Chinese but also loved by Americans, quickly becoming one of the most thriving businesses in Chinatowns. The Daily Alta California wrote in 1852, "For some time past nearly all the restaurants in the city have been kept by Chinamen." In the 1860s and 1870s, two visiting Chinese officials also recorded in their diaries the Cantonese dishes they tasted in San Francisco: "Ate at Yuan Fang Lou, mountain and sea delicacies, cooking exactly as in the interior" and "Eight types of dim sum, a plate of fruit, all products of Guangzhou." A public opinion survey in 1960 showed that Cantonese cuisine was the second most popular cuisine in the United States at that time, second only to Italian cuisine. In 2010, Guangzhou's famous snack, Stir-fried Hor Fun, was rated as the champion of the year's top ten foods by the Los Angeles Times website.
According to some newspapers, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; over 2,000 each in France and the Netherlands; and no fewer than several thousand in Japan. Most of these Chinese restaurants are Cantonese-style tea houses and restaurants, and their business is thriving. In Sydney, Australia, influenced by "Chinatown," "Yum Cha" (飲茶; yǐn chá, meaning drinking tea, referring to the dim sum meal) has become a specific term. Tourists visiting Sydney consider it fashionable to go to "Chinatown" to experience the charm of Cantonese-style dim sum and dining. Cantonese cuisine, with its unique light flavor, leads the way and is renowned worldwide with the reputation of "Eating in Guangzhou" (食在广州; shí zài Guǎngzhōu).
Characteristics
Cantonese cuisine uses ingredients precisely and finely, with numerous and clever seasonings, and beautiful and elaborate presentation. It excels at innovating while imitating, and has a wide variety of dishes. At the "Guangzhou Famous Dishes and Dim Sum Exhibition" in 1965, over 5457 types were introduced.
Cantonese cuisine emphasizes quality and taste, with a relatively light flavor, striving for freshness within lightness and beauty within mildness. It also changes with the seasons; lighter in summer and autumn, and richer in winter and spring, pursuing excellence in color, aroma, taste, and shape.
The biggest characteristic of Cantonese cuisine is its rich ingredients and numerous and clever seasonings. It encompasses everything from mountain delicacies and seafood to Chinese and foreign foods, arguably the most diverse in the country. With a wide selection of ingredients, Cantonese cuisine is naturally refined. Cantonese cuisine emphasizes the seasonality of ingredients, believing in "not eating when it's not in season" (不时不吃; bù shí bù chī). For eating fish, there's "spring bream, autumn carp, summer shā lí (shad), late winter perch." For shrimp, "Qingming shrimp is the fattest." Eating vegetables means choosing "seasonal vegetables" (时菜; shí cài), referring to vegetables that are in season, such as "choy sum is sweetest when the north wind blows." Besides selecting the best season for ingredient plumpness, Cantonese cuisine also pays special attention to selecting the best part of the ingredient.