Bang is a unique cooking method of Cantonese cuisine. It puts the ingredients in a pot with excellent heat collection characteristics, and cooks the ingredients with oil and water sprayed from the ingredients, while the soup in the pot makes a "bang" sound due to rapid evaporation, which is pronounced as "bang" in Cantonese.

Introduction of Cantonese cuisine

Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of four local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), Hakka cuisine (also known as Dongjiang cuisine) and Leizhou cuisine (also known as Leizhou Peninsula cuisine), each with its own characteristics.

Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.

Guangfu cuisine, covering the Pearl River Delta and surrounding areas, has the characteristics of freshness, freshness, tenderness and smoothness, with "five flavors" and "six flavors" as the best. Guangfu cuisine is the representative of Cantonese cuisine. Since ancient times, it has enjoyed the reputation of eating in Guangzhou, being cooked in Fengcheng (Shunde), eating in Guangzhou and being delicious in Xiguan. Shunde was even awarded the title of the world food capital by UNESCO.