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Guangdong is a coastal province situated in south China. It borders Fujian Province to the east, Guangxi Zhuang Autonomous Region to the west, Jiangxi and Hunan provinces to the north, and Hong Kong and Macau Special Administrative Regions to the south. Hainan Province is offshore across the Qiongzhou Strait.
Guangdong is one of China's most populous and prosperous provinces. It covers an area of over 180,000 square kilometers (69,500 square miles), and has a permanent population of about 96 million (2008). The humid subtropical and tropical climate here is marked by high temperature and plentiful rainfall, with short, mild, dry winters and long, hot, wet summers.
Guangdong is a multi-cultural province. The central region is populated mainly by Cantonese speakers, but during the last three decades of influx of immigrants from other provinces has somewhat diminished the Cantonese linguistic dominance. Besides Cantonese, Mandarin-Chinese is increasingly spoken, especially among the younger generation.
The Cantonese Cuisine is one of the Eight Great Cuisines in China, and it enjoys high reputation among all the regional cuisines in China. It is also famous around the world due to the large numbers of early emigrants from Guangdong, as well as its palatability.
Guangdong is also famous because of its numerous overseas Chinese people. Chinese nationals abroad and ethnic Chinese, those who originated from Guangdong, add up to 22 million in more than one hundred countries and regions across the world.
Guangzhou, the capital city, holds the largest Import and Export Fair in China- Canton Fair annually in spring and autumn. It has made the city as one of the most popular destinations for business travelers.
Guangdong Cuisine, also called Cantonese or Yue Cuisine, is one of the Eight Great Cuisines in China. It enjoys great prestige among all the regional cuisines in China; it is also famous outside China due to the great numbers of early emigrants from Guangdong and its palatability to Westerners.
Cantonese Cuisine uses a great diversity of ingredients, and incorporates almost all edible meats, including snakes, duck tongues, entrails. People jokingly say that in Guangdong, everything that walks, flies, crawls or swims is edible.
Numerous cooking methods are used, and the most favored are stir-frying and steaming, due to their rapidity and convenience. For Cantonese cooks, the flavor of a finished dish should be light, well-balanced, and should never be greasy. Spices should be used in modest amount in order not to overwhelm the primary flavors of ingredients.
A notable specialty of Cantonese Cuisine is the slow-cooked soup. Meat, ingredients and sometimes herbal medicine are added to the pot. Different ingredients and herbs are applied depending on seasons and types of soups. The soup takes several (six or more) hours of simmering. When it is finished, the main attraction is the liquid, but the solids are also eaten. Continue to read more on Yue Cuisine