Food

Guangzhou Seafood

Guangzhou seafood is popular in Guangzhou .Due to Guangdong’s proximity to the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. In the Cantonese viewpoint, strong spices are added only to stale seafood to cover the rotting odor. The freshest seafood is odorless, and is best cooked by steaming. …

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Cantonese Soup

Another unique Cantonese specialty is slow cooked soup. This is almost unheard of in any other Chinese cuisines. The cantonese soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Sometimes, Chinese herbal medicines are added to the pot. The ingredients of a rather expensive Cantonese slow cooked soup are: fresh whole chicken, dried …

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Guangzhou-style Roast Suckling Pig

It is a valuable and rare dish of a banquet. The skill of roasted whole suckling pig has a long history of more than 1400 years. Use big fire and smear oil continuously. The oil explodes and form bubbles to expand the pig’s skin. This kind of roasted whole suckling pig leaves no residues when putting into mouth. The color …

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Fo Tiao Qiang

Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and Fujian cuisine. This is a kind of superior dish, whose original name is “Fu Shou Quan”. It was first created by eminent Juchunyuan Restaurant of Fuzhou during the region of Tongzhi in the Qing Dynasty. Fo Tiaoqiang is made of 28 …

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How to make Sweet and sour pork

How to make Sweet and sour pork, Guangzhou style? Recipe of Sweet and sour pork Ingredients 1 lb (500 g) lean and fat boneless pork 1 tsp salt, or to taste 2 eggs, beaten 3 tbsp plus 1 tsp (50 g) dry cornstarch (corn flour) 1 medium green pepper 7 oz (200 g) bamboo shoots 4 cups (1 l) vegetable …

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chinese sweet and sour pork

Sweet and sour pork (“goo lou yok” in Cantonese dialect)is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce is considered its ancestor. The origin of sweet and sour pork was 18th century Canton or earlier. A record shows …

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Cha siu (Barbecued Pork)

Char siu (Barbecued Pork also spelled cha siu), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine.It is classified as a type of siu mei, Cantonese roasted meat. Char siu is typically consumed with starch, whether inside a bun (cha siu baau), …

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Baiqie chicken

Baiqie chicken ( White Cut Chicken )is the simple one in Cantonese chicken cooking without adding any other flavor except boiled water. It tastes fresh and light, marinating the best original taste of chicken. The method of making it is easy. It is just well cooked but not mushy, retaining the original flavor. Firstly, choose local chicken below one kilogram …

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Egg Tarts

Today, egg tarts come in many variations within Guangzhou cuisine, including egg white, milk , honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs), and also chocolate tarts, green-tea-flavoured tarts, and even bird’s nest tarts. Overall, Guangzhou egg tarts have two main types of crusts: shortcrust pastry and puff pastry, …

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Tong sui (cantonese dessert)

Double-Skin Milk After a night meal or dish, Cantonese restaurants usually offer dessert (also call tong sui, or sweet soups). Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent. Higher-end restaurants …

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Cantonese cuisine

The most familiar Chinese dishes in China originated from Cantonese cuisine. Guangzhou, the regional capital of Guangdong Province, is the world capital of this style of cooking. Cantonese cuisine draws upon a great diversity of ingredients as Canton has been a trading port since the days of the Thirteen Factories, bringing it many imported foods and ingredients. Besides pork, beef, …

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