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| | Cantonese cuisine at opensource encyclopedia |
 | | Cantonese cuisine is sometimes considered bland by Westerners used to thicker, richer and darker sauces of other Chinese cuisines. | | | Despite the countless Cantonese cooking methods, steaming, stir frying and deep frying are the most popular cooking methods in restaurants due to the short cooking time, and philosophy of bringing out the flavor of the freshest ingredients. | | | As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients. |
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http://www.wiki.tatet.com/Cantonese_cuisine.html
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| | Cantonese - definition of Cantonese in Encyclopedia |
| | The term "Cantonese" clearly derives its origin from "Canton", the old name given by Westerners to Guangzhou, the capital of Guangdong Province. | | | Most likely, it is a metonymic corruption of the Cantonese pronunciation Gwong Dung, the name of the province, which used to be romanized as Kwang Tung. | | | There are large numbers of Cantonese people residing in Canada, Australia, Malaysia, Singapore, UK, Ireland and the United States. |
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http://encyclopedia.laborlawtalk.com/Cantonese
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| | Cantonese (linguistics) - encyclopedia article about Cantonese (linguistics). |
| | The written word for "to be" is 是 in spoken Mandarin (pronounced shì) but is 係 in spoken Cantonese (pronounced hai6 in Cantonese, xì in Mandarin). | | | Cantonese is generally considered to have 6 or 7 tones, the choice depending on whether a traditional distinction between a high-level and a high-falling tone is observed; the two tones in question have largely merged into a single, high-level tone, especially in Hong Kong Cantonese. | | | Colloquial Cantonese is rarely used in formal forms of writing; formal written communication is almost always in standardized Mandarin or hanyu, albeit still pronounced in Cantonese. |
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http://encyclopedia.thefreedictionary.com/Cantonese+(linguistics)
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| | Cantonese cuisine - Wikipedia, the free encyclopedia |
| | Cantonese cuisine is sometimes considered bland by those used to thicker, richer and darker sauces of other Chinese cuisines. | | | Cantonese cuisine includes almost all edible food in addition to the staples of pork, beef and chicken— snakes, snails, insects, worms, chicken feet, duck tongues, and entrails. | | | It is not unusual for a waiter at a Cantonese restaurant to bring the live flipping fish or the crawling lobster to the table to show the patron as proof of freshness before cooking. |
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http://en.wikipedia.org/wiki/Cantonese_cuisine
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| | Cantonese |
| | The term "Cantonese" derives from "Canton", the old name given by Westerners to Guangzhou, the capital of Guangdong Province. | | | Cantonese usually refers to the people, spoken language (dialect) or cuisine of Canton and the surrounding area. | | | Cantonese dialect written in Chinese is &; (Cant. |
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http://www.websign.sk/ca/Cantonese.html
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| | Untitled Document |
| | Cantonese chefs specialize in stir-frying, steaming, and roasting a wide variety of meats, poultry, and seafood. | | | The enduring popularity of southern or Cantonese cuisine comes from the subtle use of sauces and the diversity of ingredients and cooking methods. | | | Cantonese cuisine is also known for its fresh and delicate flavors. |
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http://www.lehigh.edu/~zhz4/chncuisinelesson/canton_cuisine.html
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| | Cantonese Cuisine |
| | Cantonese cuisine is characterized by the use of very mild spices. | | | Cantonese cooking also specializes in the quick stir-frying of vegetables, which helps to retain colour, flavour and nutrients, and roasting a wide variety of meats, poultry, and seafood. | | | With a long culinary history, the Cantonese are very inventive, and happy to incorporate non-native ingredients in their cooking. |
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http://www.geocities.com/cook_with_kathy/cantonese.html
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| | CRACKING THE CODE / We uncover what it takes to get real regional Chinese cuisine |
| | Chaozhou is a subregion of Guangdong province (Canton), and its cuisine is a subculture of Cantonese cuisine. | | | In this cuisine, the pastries stick to the ribs, just the opposite of the high tea "dim sum" of Cantonese cuisine. | | | One hallmark of Sichuan and Mandarin cuisine is the use of organ meats, which accept a high-intensity of spicing. |
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http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2002/07/07/CM1076795.DTL
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| | Wining and Dining in Taiwan |
| | Other renowed Cantonese dishes include roast duck, barbecued pork, poached chicken with scallion oil, roast suckling pig, roasted pigeon, and steamed fish and greens with oyster sauce. | | | Southern Cuisine is based on the culinary traditions of Guangzhou (Canton), which uses rice as the main staple. | | | Cantonese cuisine is very rich in variety and quite colorful. |
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http://www.regit.com/regirest/taiwan/regirest.htm
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| | Focus on Travel News |
| | Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes offered. | | | Vegetarian cuisine, of course, is free from ingredients like meat, meat broth, cheeses that use animal rennet, and even certain sugars. | | | Highly spiced curries, often diluted with coconut milk, are a mainstay of Indonesian cuisine, and are served with vegetables and bite-size pieces of meat or fish. |
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http://www.ftnnews.com/other36.htm
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| | Chinese Cuisine |
| | Cantonese cuisine is most popularly known for its combination of many styles of cooking, with an emphasis on stir-fried dishes and subtle flavours. | | | Cantonese cuisine is also famous for its variety of soups and broths. | | | Cantonese cooking is also known for its varieties of steamed dumplings, known the world over as dim sum. |
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http://www.geocities.com/keiwei_mp3/malaysia/foods/chinese_cuisine.html
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| | Hong Kong: Chinese Cuisines |
| | Steaming and stir-frying are a Cantonese cook's pride and the most popular dishes are seafood (the one plentiful natural resource for coastal communities), pork (largely imported), fowl (primarily the versatile chicken) and vegetables, which have an honored place in a cuisine that has been influenced by Buddhist and Taoist vegetarian beliefs. | | | Several deluxe salons of French cuisine are world-renowned havens for classic or nouvelle cuisine dishes prepared by European master chefs. | | | Of all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest and has been considered so for centuries. |
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http://www.globalgourmet.com/destinations/hongkong/hkcuisine.html
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| | Seven Castles: Shanghai Cuisine |
| | The cuisine built a respected niche for itself in Hong Kong because it offered local Cantonese an interesting alternative to rice: Noodles and bread are main staples and sauces are combinations of ginger, sugar, Shaoxing wine and soy sauce, not to mention the irresistible variety of pastries. | | | The use of sugar is very unique to Shanghai cuisine and, especially when used in combination with soy sauce, effuses foods and sauces with a taste that is not so much sweet but rather savory. | | | Traditionally it was called Benbang cuisine, originated in Ming and Qing years. |
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http://spaces.msn.com/sevencastles/Blog/cns!1psdFdW3uWZp-A3c-JeidiRg!1614.entry
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| | Tourism Authority of Thailand News Room - LATEST UPDATE |
| | Unlike Cantonese cuisine, Hainanese food is not typically recognised as being one of the ‘great cuisines’ of China. | | | Though Cantonese cuisine features a variety of different cooking methods, restaurants prefer to preserve flavour and freshness by using quick stir-frying, steaming and deep- frying. | | | Similarily, Szechuan cuisine, nearly as popular as Cantonese outside its homeland, is renowned for its fiery dishes. |
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http://www.tatnews.org/latest_update/detail.asp?id=2443
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| | Singapore : Restaurants : Local Cuisine Frommers.com |
| | Cantonese cooks emphasize freshness of ingredients, and typical preparation involves quick stir-frying in light oil or steaming for tender meats and crisp, flavorful vegetables. | | | Two dishes that have made it as local cuisine favorites are the oyster omelet, flavored with garlic and soy, and Hokkien mee, which is thick wheat noodles with seafood, meat, and vegetables in a heavy sauce. | | | Other Teochew contributions to local cuisine are the Teochew fish ball, a springy ball made from pounded fish served in a noodle soup, and the traditional Singaporean breakfast dish congee (or moi), which is rice porridge served with fried fish, salted vegetables, and sometimes boiled egg. |
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http://www.frommers.com/destinations/singapore/0077024034.html
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| | Hong Kong : Local Cuisine |
| | Other Cantonese specialties include roast goose, duck, and pigeon; pan-fried lemon chicken; stir-fried minced quail and bamboo shoots rolled in lettuce and eaten with the fingers; congee (thick rice porridge); crabmeat; sweet corn soup; and sweet-and-sour pork. | | | Cantonese food, which is noted for fast cooking at high temperatures (usually either steamed or stir-fried), is known for its fresh, delicate flavors. | | | Another popular Cantonese dish is dim sum, which means "light snack" but whose Chinese characters literally translate as "to touch the heart." Dating back to the 10th century, dim sum is eaten for breakfast and lunch and with afternoon tea; in Hong Kong it is especially popular for Sunday family outings. |
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http://www.frommers.com/destinations/print-narrative.cfm?destID=78&catID=0078024034
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| | EthnoMed: Chinese Food Cultural Profile |
| | There is Beijing cuisine, Hunan or Hubai cuisine, Shanghai cuisine, Szechwan cuisine, Cantonese cuisine, Hakka cuisine | | | In fact, in China, they say, "Eating is in Canton." Cantonese people are known to be quite particular and have high expectations about their food. | | | Cantonese women believe that "to win a man's heart, she must first learn how to cook a good pot of soup." |
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http://ethnomed.org/ethnomed/cultures/chinese/chinese_food.html
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| | he Cuisine of China |
| | In general, Cantonese cuisine is characterized by its variety, the freshness of its ingredients, and its delicate sauces and seasonings. | | | Cantonese cooking is probably the most familiar in the USA and in the Western countries. | | | Local cuisine features dishes such as pickled consommé, bird's nest soup, steamed and fried dumplings (jiaozi and guotie). |
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http://www.163asia.com/cwok_5cuisinec.htm
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| | Chinese_Cuisine |
| | Cantonese sauces are mild and subtle so as to not overpower the freshness of the ingredients. | | | Cantonese cuisine originated from the areas of Guangdong Province and Hong Kong in southern China. | | | Generally considered the cuisine of China's southeastern region of Zhejiang Province, the sauces tend to be rich due to slow cooking techniques and reduction of sauces. |
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http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/chinese_cuisine.html
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| | The Food Timeline: history notes--Asian-American cuisine |
| | Sweet-sour dishes are often served with the sweet-sour sauce on the side, and among sophistcated Cantonese this is especially typical; the method of drowning the meat in the sauce, but Chinese restaurants outside the country, is a concession to undiscriminating tastes. | | | The common (and favorite) recipe, however is not Cantonese, but eastern, deriving from Yonchou in the lower Yangtze country; it involved mixing chopped ham, beaten egg, green peas, green onions, and other ingredients to taste, and then rather slowly sauteing the rice. | | | These are delectable Siberian dumplings filled with meat or mushrooms or potatoes or cabbage. |
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http://www.foodtimeline.org/foodasian.html
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| | Favorite Asian Cuisines Asian American Poll GoldSea |
| | Cantonese= pickled veggies, fresh veggies, seafood, steamed, roasted, braised, bbq'd meats.(when people say chinese cuisine is greasy... | | | Cantonese cuisine can be found in almost every country in the world. | | | Beijing cuisine usually incorporates more food from the western and northern regions, like the Muslim cuisines as well as food from the other 3 major cuisines. |
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http://goldsea.com/Poll/Cuisine/cuisine_0830.html
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| | Sea Palace Floating Chinese Restaurant - Amsterdam |
| | Chinese cuisine consists of four distinct styles in regional cuisine: the Cantonese, the Sechuan, the Beijing and the Northern Chinese cuisine. | | | Dim Sum is a famous Cantonese lunch; Sechuan cuisine has the famous Kung Po Chicken and the Beijing cuisine has the tasty Peking duck. | | | The Northern Chinese cuisine is famous for its Hot Pot. |
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http://www.seapalace.nl/eng_chinesecuisine_intro.html
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| | Allrecipes Cook's Encyclopedia Chinese cuisine |
| | Cantonese cuisine is famous for its meat roasting and grilling, fried rice, and BIRD'S NEST and shark's fin soup. | | | The combined cuisines of China have often been compared to French cuisine as having made the greatest contribution to the world of food. | | | The word mandarin means "Chinese official," and mandarin cooking suggests an aristocratic cuisine that gleans the very finest elements from all the regions. |
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http://allrecipes.com/advice/ref/ency/terms/5843.asp
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| | Chinese Cantonese Cuisine |
| | The spices used in Cantonese cooking tend to be light and simplistic: ginger, salt, soy sauce, white pepper, spring onion, and rice wine. | | | There are few Cantonese desserts that are indigenous to the region, though many restaurants offer a mango based pudding or tapioca. | | | Cantonese cuisine is a treat for the eyes and the nose as much as for the tongue and mouth. |
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http://chetday.com/chinesecuisine.htm
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| | Wonton - Psychology Central |
| | Wonton pastry wrappers can also be made for thinly rolled hot water dough (made of flour, boiling water, and salt), though such wrappers are less commonly found. | | | Curiously, the characters 餛飩; can be used in Japanese for udon, a type of thick wheat noodles with very little resemblance to wonton. | | | While it is often filled with a minced pork mixture, they are occasionally filled with cream cheese as well. |
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http://psychcentral.com/psypsych/Wonton
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| | Gourmetindia.com : India's portal on food & drink |
| | Since the 10th century, the Cantonese have acquired a dim sum repertoire of around 2000 snacks that can be divided into four groups steamed, variety foods such as parchment chicken, fried items and desserts, served at lunchtime often as early as 10am and continuing till late afternoon. | | | Defined by its thick pungent flavour and liberal use of chilli pepper and shallots, the appetizing Hunan cuisine is prepared by simmering, stewing and steaming, with most dishes having a hint of sour and spice flavour. | | | The red cooking process whereby meat is slowly simmered in dark soy sauce resulting in a reddish tinge in the final dish is a common cooking technique as is braising, stir frying, deep frying and pan frying. |
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http://www.gourmetindia.com/pgview.php?id=241
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| | Hong Kong - Cantonese Cuisine |
| | Cantonese Cuisine l Chinese Cuisine l Etiquette l Other Cuisine | | | Cantonese cooking is somewhat lighter than most regional Chinese cuisine. | | | The Cantonese people are very finicky when it comes to the freshness of their food. |
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http://www.marimari.com/content/hong_kong/food/cantonese_cuisine/main.html
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| | Cantonese - TheBestLinks.com - Cantonese cuisine, Dialect, Guangzhou, Japanese language, ... |
| | Cantonese - TheBestLinks.com - Cantonese cuisine, Dialect, Guangzhou, Japanese language,... | | | Most likely, it is a metonymic corruption of the Cantonese pronunciation Gwong Dung, the name of the province, which used to be romanized as Kwang Tung. | | | The term "Cantonese" clearly derives its origin from "Canton", the old name given by Westerners to Guangzhou, the capital of Guangdong Province. |
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http://www.thebestlinks.com/Cantonese.html
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