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Guangdong cuisine may be the most popular of China - and the most well-known abroad. It
can be subdivided into Canton cuisine, Chaoshan cuisine and Hakka cuisine. Canton cuisine
is most renowned for its light and fresh flavor, using little oil and seasonings. Chaoshan
cuisine is famous for its uniqueness in seafood dishes. Prawns, oysters, crabs and eels
are very popular ingredients. Even shark"s fin, abalone and bird"s nests are edible when
they are treated in a special way with some special juice or sauce. "Dim sum", tiny and delicate Cantonese snacks, are something you
shouldn"t miss, they are the highlight of the sophisticated cuisine. Cantonese usually go
to restaurants to "ying cha" (eat dishes of dim sum and drink tea).
Soup is another must if you dine in a Cantonese cuisine restaurant. People in Guangdong
are fond of "bao tang" (soup cooked in a special boiler, the process
can be as long as one day). The most famous Guangdong dishes include Iron plate beef (tieban niurou), Roast
suckling pig (kao ruzhu), Dongjiang salted chicken (dongjiang yanjuji),
Braised shark"s fin (fotiaoqiang), White cloud chicken"s foot (baiyun
fengzhua), Fish belly in clear soup (qingtang yunan), Fried shrimp (qingchao
xiaren) and Fried snake (zha shelu). |
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