Cantonese cuisine comes from Guangdong in the south of China. Among all the local cuisines in China, Cantonese cuisine enjoys a good reputation at home and abroad. Its prominent position outside China is due to a large number of immigrants from Guangdong in the early days. In China, it enjoys a high reputation among the eight traditional cuisines in China, and Guangdong chefs are very popular all over the country.

Dry and pickled ingredients

Although Guangdong chefs attach great importance to the freshness of the main cooking ingredients, Cantonese cuisine also uses a long list of pickled foods to enhance the flavor of the dishes. This may be the influence of Hakka cuisine, because Hakka used to be the dominant group occupying the Hong Kong Empire and other southern territories. [3]

Some foods will produce strong flavor during drying/storage/oxidation, and some foods will be preserved to extend the shelf life. Some chefs mix the dry and fresh of the same food. Dry food is usually rehydrated by soaking in water before cooking. These ingredients are generally not served alone, and need to be accompanied by vegetables or other Cantonese dishes.

Traditional dishes

Since the earliest establishment of Guangdong Province, many dishes have become a part of Cantonese cuisine series. Although many of them appear on the menus of typical Cantonese restaurants, some of them are more common in China families because of their simplicity. Home cooking is usually accompanied by white rice.

Fried dishes

Fried Liang, a common Cantonese breakfast, has a few fried dishes in Cantonese cuisine and can often be found in street food. They were widely recorded in the colonial records of Hong Kong from 19 to the 20th century. Some are synonymous with Cantonese breakfast and lunch. [4] Although these are expected to become part of other cuisines.

Slow cooking soup

Another famous Cantonese feature is slow cooking soup, or lo foh tong (literally old fire soup) in candy dialogue. . This soup is usually a clear soup made by stewing meat and other ingredients at low temperature for several hours. Chinese herbal medicines are often used as ingredients. Slow-cooking soup is a regular dish in Guangdong families, because most people believe it has the ability to cure and enhance health.

Due to the long preparation time of slow cooking soup, soup chain stores or takeout shops have become popular in Cantonese-dominated cities such as Hong Kong.

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