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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]
Vietnamese cuisine is a style of cooking derived from Vietnam with Chinese and French influence. Fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Vietnamese wine; Southeast ...
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.
At Michelin-starred Cantonese restaurant Spring Moon, an institution since 1986 housed within The Peninsula Hong Kong, one of the elegant dishes during a tour de force lunch may be a pan-fried cod ...
A platter of different boiled pork offal A number of Vietnamese condiments including nước mắm A variety of Vietnamese fruits. Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of ...
Guangzhou, the cultural capital of the region, has long been a trading hub. This resulted in many imported ingredients being used in Cantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine uses nearly every edible meat, including offal, chicken feet, duck's tongue, snakes, and snails. However, lamb and goat are rare.
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.
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.