tips about cantonese regional cuisine - articlesfactory.com - a chinese restaurant dish

The easiest-
Cantonese cuisine is famous for its local Chinese cuisine and comes from the surrounding areas of southern China's Guangdong province.
Simple spices and a wide variety of foods for cooking are the features of Cantonese cuisine.
Of all the regions in China, Guangdong is the region with the most abundant food resources.
It is very close to the sea and offers a veritable bowl of sea juggernaut that can be added to its dishes, making the subtle mating of seven likes possible with chicken, beef and pork, as well as fish and lobster.
Light and delicate sauces, quick cooking and subtle spicing let the natural flavors shine instead of being overwhelmed and mixed together.
Spices used in Cantonese cuisine are often light and simple: ginger, salt, soy sauce, white pepper, scallions, rice wine.
For many people who are used to the richer, more spicy and more complex flavors of Hunan and Sichuan cuisine, Cantonese cuisine looks dull, but the subtle blend of flavor and fragrance was created by the chef.
All Chinese food is considered more than the taste of one dish.
Chinese cooking is a presentation of texture, color, shape and fragrance, and even the name of the dish contributes to its overall presentation.
In true Oriental fashion, a meal is poetry, and every part of it contributes to the overall effect.
The courtesy of the Chinese requires the guest to be respected and it is rude height to show the guest anything imperfect.
As an honor to guests, freshness is one of the ultimate ingredients for cooking in the Cantonese cuisine area.
In many restaurants, guests can choose a meal from the seafood can in the restaurant.
For a customer, it is not uncommon to bring a live fish or crab at the table to prove the freshness of the meal to be prepared.
The vegetables are equally fresh, crisp, sweet, and the quick cooking method saves each flavor separately to counter other flavors.
The light sauce, coupled with the subtle seasoning, brings the natural sweetness of seafood, but the Cantonese chef will only use the freshest seafood in these dishes.
For Cantonese stalesafood seafood, Cantonese cuisine offers a strong spicy sauce designed to mask the unique smell of the fish.
Spicy/sweet dishes like sweet and sour butterfly shrimp may be served this way.
Although mango pudding or tapioca powder is served in many restaurants, there are few local Cantonese desserts.
Most of the food is white rice and tea or rice wine is OK.
No matter where you are, you will most likely find a restaurant serving Cantonese cuisine.
It is brought to the world by immigrants from Guangdong province, and its light and delicate taste is easy in Western taste.
However, it is not just the taste buds that are needed to really appreciate it.
Cantonese cuisine is a pleasure for both eyes and nose and mouth. Appreciate it.