Guangdong dishes are characterized by their tender and slightly sweet taste. Sauces are a crucial seasoning in Guangdong cuisine. Classic Cantonese sauces are light and mellow. The most widely used sauces in Guangdong Cuisine include: hoisin sauce, oyster sauce, plum sauce and sweet and sour sauce. Other ingredients popular in Guangdong Cuisine include spring onions, sugar, salt, soya bean products, rice wine, corn starch, vinegar and sesame oil. Garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly.
The raw materials for Guangdong Cuisine are very plentiful. "The Chinese eat everything with four legs, except tables, and everything that flies except airplanes" is the most suitable expression of the countless variety of Guangdong food. Things that are rarely eaten or rarely seen on Western tables are commonly used in Guangdong dishes. Snake, cat and pangolin (scaly anteater) are considered by the Cantonese people to be most delicious food.
In contrast to the fast-fried cooking method of Sichuan dishes, Guangdong people prefer to braise, stew and sauté their food. These cooking methods aim to preserve the flavor of the dishes.
These dishes are the earliest collection of Chinese food. They are often simple and easy to learn and cook, and are widely found in Chinese homes. They are also the most common foods on the menus of Cantonese restaurants.
Chinese Steamed Eggs are made by beating eggs to a creamy consistency and then steaming. Variations are derived by adding different ingredients, such as spring onion and soy sauce.
Although deep fried dishes are not the main stream of Guangdong dishes, there are quite a number of them which are very popular both in China the in the West.
Zhaliang is made by tightly wrapping a rice sheet roll round a youtiao (deep-fried dough stick). Zhaliang is widely eaten in Guangdong and Hong Kong. It is usually eaten with soy milk.
A youtiao is a long, golden-brown deep-fried strip of dough. Youtiaos are usually eaten for breakfast with soy milk.
Shahe noodles a kind of rice noodles which probably originate from the town of Shahe, now part of Guangzhou. They are broad and white in color. Their texture is elastic and a little chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Shahefen is popular in southern China's Guangdong, Guangxi and Hainan provinces.
Baiqie Chicken is made by boiling salt-marinated chicken in water or chicken broth. When it is done, the chicken looks golden in color and tastes fresh and light, preserving the best of the original taste of chicken.
The famous Baiqie Chicken served by Panxi Restaurant in Guangzhou is believed to be the most delicious. The restaurant has received the Golden Tripod of High Quality Production from the Department of Commerce for its Baiqie Chicken.
|Dry-Fried Beef and Noodles||gànchǎo niú hé||gan-chaoww nyoh her||干炒牛河|
|Barbequed Pork (Char Siu)||chāshāo||chah-shaoww||叉烧|
|Soy Sauce Chicken||chǐyóu jī||chrr-yoh yaa||豉油鸡|
|White Cut Chicken||bái qiē jī||beye chyeah jee||白切鸡|
|Preserved Salted Duck||là yā||laa yaa||腊鸭|
|Tea-Smoked Duck||cháxūn yā||chaa-sshynn yaa||茶熏鸭|
|Brine-Soaked Duck||lǔshuǐ yā||loo-shway yaa||卤水鸭|
|Dace (fish) Balls||língyú qiú||ling-yoo chyoh||鲮鱼球|
|Steamed Frog on a Lotus Leaf||héyè zhēng tiánjī||her-yeah jnng tyen-jee||荷叶蒸田鸡|
|Shark Fin Soup||yúchì gēng||yoo-chrr gnng||鱼翅羹|
|Cantonese Seafood Soup||yuèshì hǎixiān tāng||ywair-shrr heye-sshyen tung||粤式海鲜汤|
|Orange Cuttlefish||lǔshuǐ mòyú||loo-shway mor-yoo||卤水墨鱼|
|Sea Cucumber (Hoi Sam)||hǎishēn||heye-shnn||海参|
|Small Pan Rice||bāo zǐ fàn||baoww dzrr fan||煲仔饭|
|Pastries (Gou Dim)||gāo diǎn||gaoww dyen||糕点|
Do you want to taste delicious Chinese foods when traveling in China?
Have a look at our Chinese Food Tours.