Chinese Cuisine-3

Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

SECOND LINE RIGHT: Roast Goose（hot dishes）

BOTTOM MIDDLE: Gulaorou with Pineapple（Sweet and Sour Pork with Fat and Pineapple）（hot dishes）

TOP RIGHT: Liquor-Soaked Crabs （cold dishes）

SECOND LINE LEFT: Roasted Pork（hot dishes）

THIRD LINE RIGHT: Steam Abalone, Guangdong Style （hot dishes）

BOTTOM LEFT: Braised Sea Cucumber（hot dishes）

TOP LEFT: Scallop in Shell Steamed with Garlic（hot dishes）

TOP RIGHT: Stewed Black-Boned Chicken with Chinese Herbs（Casserole）

THIRD LINE LEFT: Steamed Pork with Preserved Vegetable en Casserole（Casserole）

TOP MIDDLE: Marinated Meat Combination（cold dishes）