Cantonese cuisine

Cantonese cuisine

Cantonese cuisine, namely GuangDong local specialties, has a long history, with unique dishes and flavors, it is one of the eight famous Chinese cuisines.The formation and development of cantonese cuisine and guangdong geographical environment, economic conditions and customs are closely related.The formation and development of cantonese cuisine and guangdong geographical environment, economic conditions and customs are closely related. Guangdong is located in the subtropical, near the south sea. So Cantonese cuisine is more complex, sophisticated, time-consuming, artificial cost, the per capita consumption is high. In addition to formal dishes, Cantonese snacks is made exquisitely, such as Yum Cha.

A feature of the cantonese food is that it could only use a few spices. Most of the cantonese cuisine in ginger, Onions, sugar, salt, soy sauce, rice wine, oil and starch was enough. Cantonese cuisine to retain authentic, generally do more for the light, so love, in the form of steamed cook.

Source:Wikipedia <http://zh.wikipedia.org/wiki/%E7%87%92%E5%91%B3>

SiuMei is one of the China guangdong barbecue food. In the restaurant or Chinese restaurant that Chinese regions have provide the fast food restaurants. Are often burnt flavour to coincide with rice, rice flour, powder, river surface, such as food for sale. Burning smell from shunde, guangdong, popular in guangdong, Hong Kong and macau, and even spread to Taiwan.

Source:Wikipedia <http://zh.wikipedia.org/wiki/%E7%82%B9%E5%BF%83>

Dimsum in a variety of cuisines in China, especially rich in cantonese tea, generally refers to in a bamboo steamer steamed buns and pastries.There are many different kinds of Dimsum, roughly divided into salty and desserts, snacks are mostly hot food, also have a small number of cold dishes. Such as Shrimp Dumpling , ShuMai.

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