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Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Dace fish is smashed into a paste. The dace fish paste is flavoured with preserved mandarin peel, cilantro, green onion, and other seasonings like white pepper and salt. [6] It is common for flour to be added into the paste to reduce the cost of fish. Vegetables such as aubergine and bell pepper are sliced and the centre is scooped out and emptied.
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]
Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Gynura bicolor contains high levels of vitamin C, crude protein, iron, carotenoids, calcium, essential amino acids, and is a rich source of anthocyanins. [3]According to Chinese food grouping, Gynura bicolor is a 'cool' food, [4] so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve balance.
Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, [1] and is made with fermented shrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style.
The Teochew style, which is light in colour but uses more pepper and garlic in the soup. The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup. The Cantonese, with a soup-drinking culture (Canton Cuisine), add medicinal herbs as well to create a stronger flavoured soup.
Cantonese cuisine (Chinese: 粵菜; pinyin: yuè cài) originates from the region around Canton in southern China's Guangdong province, and it is the origin of Hong Kong cuisine and Macau cuisine. Of the various regional styles of Chinese cuisine, Cantonese is the best-known outside China; a "Chinese restaurant" in a Western country will ...