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Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
A Cantonese gentleman in Qing-era traditional attire, c. 1873–1874. Cantonese people and their culture are centered in Guangdong, Eastern Guangxi, Hong Kong and Macau. Guangzhou, the capital of Guangdong, has been one of China's international trading ports since the Tang dynasty.
Up until the early 2010s, Vietnamese trade was heavily dependent on China. Most Chinese-Vietnamese people are from Cantonese background, and can speak Cantonese and Vietnamese, which share many linguistic similarities. [107] Vietnam, one of the Next Eleven countries as of 2005, is regarded as a rising economic power in Southeast Asia. [108]
Dim sum is an excuse to get together, catch-up, and socialize; the let's grab a drink or coffee of Cantonese culture. “Yum cha is also popular for family gatherings on weekends, where all the ...
In traditional Vietnamese culture, kinship plays an important role in Vietnam. Whilst Western culture is known for its emphasis on individualism, Vietnamese culture places value on the roles of family. For specific information, see Vietnamese pronouns. In current rural Vietnam, one can still see three or four generations living under one roof.
Yum cha is the Cantonese tradition of breakfast or brunch involving Chinese tea and dim sum. [1] [2] The practice is popular in Cantonese-speaking regions, including Guangdong province, Guangxi province, Hong Kong, and Macau. [3] It is also carried out in other regions worldwide where there are overseas Cantonese communities.
In February, Scott Chun Ho Suen, chief executive of S.J. Distributors, a local Asian food wholesaler, donated $1 million to establish an endowment for Cantonese at Stanford.
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.