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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 dishes rarely use "hot" spices like chilli, unlike, for instance, Szechuan cuisine. | | | 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. |
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http://en.wikipedia.org/wiki/Cantonese_cuisine
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| | Untitled Document |
| | Cantonese chefs specialize in stir-frying, steaming, and roasting a wide variety of meats, poultry, and seafood. | | | Cantonese cuisine is also known for its fresh and delicate flavors. | | | The enduring popularity of southern or Cantonese cuisine comes from the subtle use of sauces and the diversity of ingredients and cooking methods. |
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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. | | | Dongjiang cuisine, or Hakka food, is very popular in the cities of Heyuan and Meizhou. | | | 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. |
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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. | | | One hallmark of Sichuan and Mandarin cuisine is the use of organ meats, which accept a high-intensity of spicing. | | | In this cuisine, the pastries stick to the ribs, just the opposite of the high tea "dim sum" of Cantonese cuisine. |
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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 |
| | Eastern Cuisine usually refer to the cuisines of Zhejang, Fujian and Jiangsu are seafood, fresh waterfish and mollusks cooked in rich spices and sauces and slightly sweet. | | | 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. | | | Western Cuisine includes the meals of Sichuan and Hunan, with their red chillies, fresh ginger root, garlic, scallions and pungently -fremented sauces. |
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http://www.regit.com/regirest/taiwan/regirest.htm
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| | Focus on Travel News |
| | 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. | | | The cuisine of the Singaporean-Chinese fusion tend to be extremely rich, with spices and peanuts often flavoring the dishes. |
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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. | | | Although Penangites are known for their preferences for hot and spicy food, Szechuan cuisine is not as popular as Cantonese or Hainanese cuisine. |
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http://www.geocities.com/keiwei_mp3/malaysia/foods/chinese_cuisine.html
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| | Hong Kong: Chinese Cuisines |
| | Garlic and vinegar sauce is a palate-pleasing dip for the region's spicy goose. | | | 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. |
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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. | | | Similarily, Szechuan cuisine, nearly as popular as Cantonese outside its homeland, is renowned for its fiery dishes. | | | After years of culinary assimilation, Shanghai dishes, similar to those in Northern and Beijing cuisine, are characterised by rich, flavourful sauces but with more vinegar, chilli, garlic and sesame oil added. |
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http://www.tatnews.org/latest_update/detail.asp?id=2443
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| | Singapore : Restaurants : Local Cuisine Frommers.com |
| | 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. | | | Shanghainese Cuisine -- Shanghainese cuisine is similar to Beijing-style but tends to be more oily. |
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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 | | | The Cantonese cuisine is the most well known cuisine in the Chinese community | | | It consists of different ingredients and herbs and is boiled to a rich and tasty soup before it is served. |
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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. | | | Local cuisine features dishes such as pickled consommé, bird's nest soup, steamed and fried dumplings (jiaozi and guotie). | | | Hunan cuisine, like that of neighboring Sichuan, is noted for its liberal use of the hot chili pepper. |
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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 |
| | These are delectable Siberian dumplings filled with meat or mushrooms or potatoes or cabbage. | | | 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. | | | Eaten directly form the boiling pot, nabe cuisine is very warming, and is hence a winter food. |
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http://www.foodtimeline.org/foodasian.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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| | 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... | | | 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. | | | Cantonese cuisine can be found in almost every country in the world. |
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http://goldsea.com/Poll/Cuisine/cuisine_0830.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. | | | Cantonese cuisine is a treat for the eyes and the nose as much as for the tongue and mouth. | | | Simple spices and a deep variety of foods used in cooking characterize Cantonese cuisine. |
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http://chetday.com/chinesecuisine.htm
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| | Wonton - Psychology Central |
| | While it is often filled with a minced pork mixture, they are occasionally filled with cream cheese as well. | | | The deep fried variety are often served as a snack or appetizer, particularly in American Chinese cuisine. | | | 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. |
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http://psychcentral.com/psypsych/Wonton
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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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| | Gourmetindia.com : India's portal on food & drink |
| | 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. | | | Shanghai is the gastronomic capital of China; its cuisine distinguished by the use of heavy and highly flavoured sauces. |
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http://www.gourmetindia.com/pgview.php?id=241
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| | Cantonese - TheBestLinks.com - Cantonese cuisine, Dialect, Guangzhou, Japanese language, ... |
| | Cantonese, Cantonese cuisine, Canton, 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. |
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http://www.thebestlinks.com/Cantonese.html
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| | Dining, Hongkong, Regent Tour China |
| | Cantonese Cuisine: Of all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest. | | | Shanghainese Cuisine: The three East China Sea provinces of Jiangsu, Zhejiang, and Fujian, together with their two adjacent inland provinces, make up what is called the Eastern School of Chinese cuisine. | | | The variety of cuisine, ambiance, and price range is unbeatable. |
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http://www.regenttour.com/chinaplanner/hkg/hk-food-dining.htm
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| | Taiwan - Food - Southern Cuisine |
| | Cantonese cuisine is not only abundant with variety, but it is also colorful and unique. | | | The southern approach of cuisine is grounded on the culinary heritage of Guangzhou (Canton). | | | Often eaten at breakfast or lunch, dim sum are savory dumplings stuffed with prawns, beef, pork, and other surprises the chefs can think of. |
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http://www.marimari.com/content/taiwan/food/southern/southern.html
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| | COOK'S BOOKS -- A Course in Cantonese-American Cuisine |
| | Most of these recipes, including a tomato-curry chicken and a red roast pork, focus on the accompanying vegetables and sauces; the meat itself is almost an afterthought. | | | COOK'S BOOKS -- A Course in Cantonese-American Cuisine | | | The ingredients they used may have been Americanized, but the fundamentals of Cantonese cooking were never lost. |
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http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1997/12/31/FD65981.DTL
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| | Chinese Cuisine - Cantonese :: Chinese Food and Chinese Cooking Style |
| | The fresh, natural flavors of Cantonese cuisine are designed to tantalize the taste buds. | | | Hong Kong boasts the best international dim sum chefs, who prepare mouth-watering delicacies such as steamed pork spareribs, steamed buns with roast pork and har gao, shrimp dumplings with a translucent skin. | | | Dim sum (literally "to touch the heart") are special Cantonese snacks chosen from steaming bamboo baskets of delectable dishes paraded past on trolleys. |
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http://www.chinesefooddiy.com/intro_cantonese.htm
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| | Cantonese Cooking at Epicurious.com |
| | Long considered the queen of Chinese regional cuisines, Cantonese cooking is finally being discovered by Westerners in all its richly flavorful brilliance. | | | Guangdong (formerly Canton), China's southernmost province and the home of classic Cantonese cooking, is one of the most fertile regions in the world, with a dizzying variety of fresh produce and seafood. | | | From classic Cantonese spots serving sophisticated, authentic dishes, to the creative fusion menus of Hong Kong-raised chefs such as Joseph Poon, these new places have brought a fresh perspective to America's love affair with Chinese food. |
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http://www.epicurious.com/features/going_global/cantonese/intro
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| | eG Forums -> Can we get a basic description of the cuisines? |
| | However, by the late 1970s, Hakka cuisine was largely replaced by Cantonese, Beijing, Southeast Asian and Western cuisines in Hong Kong; Hakka cuisine is not thought of as \"high class\" cuisine, and thus as Hong Kong became wealthier, it went into decline. | | | They adopted elements from the cuisines of the regions they settled in; eventually their cooking most resembled Cantonese food, but they do have some distinctive dishes, such as stuffed bean curd, salt-baked chicken, 8 jewel stuffed duck, preserved vegetables with fresh bacon. | | | Hakka cuisine was considered "low" food, using offal and less desirable ingredients in post-war (WW2) Hong Kong. |
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http://forums.egullet.org/index.php?showtopic=15202
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| | Wing's wing: Cantonese cuisine |
| | Yes I agree, Cantonese cuisine is definitely one of the best cooking styles in the world. | | | We cantonese people do cook and eat almost everything with the respect on the material itself, keep it as fresh as possible, less ingredients as possible. | | | We are especially innovative in the way we cook and try with new methods and recipes, for example, the evolution of Dim Sum. |
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http://wing.nomadlife.org/2005/04/cantonese-cuisine.aspx
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| | dessertfirst: The photos Cantonese Kitchen didn’t want you to see |
| | Wok-fried meals and dimsum are Cantonese in origin. | | | Such familiar offerings include hakaw, crab and corn soup, sweet and sour pork, noodles in soup, lemon chicken, etc. Authentic Cantonese cuisine does away with heavy sauces, which allows the food’s natural flavors to come through. | | | Heavily reliant on the freshness of the ingredients, it is common to see live seafood in their watery holding pens in these restaurants. |
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http://dessertcomesfirst.blogspot.com/2005/09/photos-cantonese-kitchen-didnt-want.html
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| | Las Vegas Restaurants Chinese |
| | Serving traditional Szechuan and Cantonese cuisine, Lillie Langtry's decor is soft and surreal, allowing diners to savor the aromas of ancient Chinese delicacies. | | | The P.F. Chang's experience is a unique combination of Chinese cuisine, attentive service, wine, and tempting desserts all served in a stylish, high-energy bistro. | | | Specializing in Cantonese and Szechuan dishes, the Mandalay Bay's beautiful Shanghai Lilly is a favorite with traveling romantics, who adore the restaurant's traditional yet tasteful decor and overall elegant atmosphere. |
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http://www.strikervip.com/las_vegas_restaurants2.asp
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| | Reserve Agora Garden Hotel Taipei - Discount Hotels in Taipei, Taiwan |
| | Our Cantonese chefs, original from Hong Kong, special prepares tasty selections including Cantonese style barbecue meat, fresh seafood and ever-popular dim sum, using only the freshest ingredient to bring you. | | | Fine Western cuisine is served in a Mediterranean atmosphere. | | | For your dining pleasure, superb European cuisine is served in the ambiance of a Victorian dining room. |
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http://www.asia-discovery.com/taiwan/agora-garden/res.htm
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| | Amazon.com: Chinese Cuisine: Books: Huang Su Huei,Wei-Chuan Publishing |
| | Chinese Cuisine was the first cookbook to be published by Wei-Chuan Publishing. | | | The recipes reflect the tastes and flavors associated with Taiwanese, Cantonese, Hunan, Szechwan, Shanghai, and Peking cooking. | | | Learn about chinese cuisine and recipes with chef Martin Yan. |
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http://www.amazon.com/exec/obidos/tg/detail/-/0941676080?v=glance
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| | Toh-ka-lin Tuesday & Friday Lunch Buffet - Superb Cantonese Cuisine |
| | Moreover, authentic Cantonese cuisine is considered to be the finest of Chinese cuisines, with preparations using sauces, fresh vegetables, and elaborate presentations. | | | This was one of her favorite places, since she relishes Toh-ka-lin's excellent Cantonese cuisine, as well as the elegant ambiance that elevates the dining experience to a higher standard. | | | In fact, a member of the GuamDiner.com staff reserved one of these rooms for several years to celebrate New Year's Eve with a menu chosen in consulation with the chef. |
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http://www.guamdiner.com/reviews/review.php?review=196
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| | The Big Apple: Egg Roll, Won Ton (Cantonese Cuisine) |
| | The operator of two restaurants in the city, he was credited with introducing and popularizing many Cantonese dishes to American diners, including won-ton soup and egg and shrimp roll. | | | Lum was said to have introduced many famous Cantonese dishes to the American public. | | | Lum Fong, well-known Chinese restaurateur who was credited with having popularized won-ton soup and egg and shrimp roll in this country, died Thursday after a long illness in his Malverne, L. home. |
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http://www.barrypopik.com/article/203/egg-roll-won-ton-cantonese-cuisine
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| | Cantonese Restaurants and Food: Beijing Travel Guide |
| | The cost of tasting Cantonese Cuisine is a little high. | | | Cuisine from Other Regions: - Cantonese Cuisine - | | | All of the really funky dishes you hear about like live monkey brains and raw rat babies are Guangdong (Cantonese) style dishes (yue cai). |
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http://www.travelchinaguide.com/cityguides/beijing/dinning/cantonese.htm
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| | calendarlive.com: THE REVIEW - Cantonese, redefined |
| | The first is a large hard-bound regular menu divided into appetizers, soups, seafood, poultry, etc., a roster of typical Cantonese dishes interspersed with fashionable sashimi and the occasional dish from another region. | | | A separate smaller menu lists the chef's specialties, which is where I find some of the best dishes. | | | Like others in the new generation of Cantonese restaurants, Triumphal dispenses with circulating carts; instead, you get a paper menu to check off dishes. |
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http://www.calendarlive.com/dining/virbila/cl-fo-review12oct12,0,4880789.story?coll=cl-home-more-channels
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| | Chinese Restaurants - Oahu |
| | Specializes in fresh seafood, Szechuan and Hong Kong-style cuisine. | | | Serving Szechuan, Hunan, Peking, Shanghai, and Hong Kong-style cuisine. | | | Northern cuisine - noted for their crab dishes. |
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http://www.alternative-hawaii.com/rest/och.htm
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| | Amazon.ca: Chinese Cuisine: Cantonese Style: Books |
| | This book is a great addition to any Chinese cookbook library because Cantonese cuisine is so distinctive for its elegantly simple flavors and sauces, a wonderful contrast to the more complex, sophisticated cuisines of Shanghai or Beijing. | | | If you are serious about Chinese cuisine, this book and the others by Wei-chuan are the best you can buy in the English language. | | | For example, you will not find, as in other, less authentic cookbook recipes, peanut butter being substituted for sesame paste. |
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http://www.amazon.ca/exec/obidos/ASIN/0941676749
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| | Chinese Restaurants - Big Island |
| | Featuring Cantonese cuisine - family-style - all the favorites! | | | Over 40 years experience in Cantonese and Hong Kong style cuisine. | | | Authentic Chinese cuisine featuring fresh crab, lobster, and fish. |
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http://www.alternative-hawaii.com/rest/bich.htm
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| | Tam's Cantonese Cuisine - Cantonese Restaurant and Take Away, Keighley, West Yorkshire |
| | All the great food available in the restaurant can be tasted in your own home with our take away service. | | | With a hand picked team of experienced chefs and friendly restaurant staff, we believe that we provide a Cantonese experience to remember. | | | Tam's Cantonese Cuisine - Cantonese Restaurant and Take Away, Keighley, West Yorkshire |
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http://subscriber.scoot.co.uk/tams_cantonese_cuisine
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| | Cantonese - Psychology Central |
| | Cantonese cuisine: cuisine of the style historically popularized in Guangzhou, or broadly, among Chinese communities abroad with origins in Guangdong. | | | The term "Cantonese" derives from the place-name "Canton", a former name used in Western languages for Guangzhou, the capital of Guangdong Province. | | | Standard Cantonese is the prestige and mainstream (sub)dialect of Cantonese, historically based on that of Guangzhou, also usually simply called Cantonese. |
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http://psychcentral.com/psypsych/Cantonese
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| | Cantonese Restaurant: Cantonese Cuisine at Huang Ting Beijing |
| | Cantonese Restaurant: Cantonese Cuisine at Huang Ting Beijing | | | Huang Ting features the finest Cantonese cuisine under a renowned Master Chef and seats 140. | | | There are also four private dining rooms, the largest of which seats up to 25. |
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http://beijing.peninsula.com/tph/dining_02.html
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| | New Straits Times: Authentic Sichuan, Cantonese cuisine@ HighBeam Research |
| | At the restaurant, traditional authenticity in cuisine is complemented... | | | The Si Chuan Dou Hua Restaurant is now open at the Grand Plaza Parkroyal Kuala Lumpur, bringing the much celebrated Chinese cuisine to Malaysians. | | | New Straits Times: Authentic Sichuan, Cantonese cuisine@ HighBeam Research |
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http://www.highbeam.com/library/doc0.asp?DOCID=1P1:95686700&refid=holomed_1
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