Cantonese cuisine is one of the four major cuisines under Han Chinese. (The “four major cuisines” refer to Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Su cuisine)
Also one of the eight major cuisines. (The “eight major cuisines” refer to Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine. In addition to the above-mentioned Han cuisine, there are Tibetan cuisine, Xinjiang cuisine and other ethnic cuisines.)
Cantonese cuisine originates from the Central Plains, and inherits the Central Plains diet style of “don’t tire of eating fine, not tired of fine food” advocated by Confucius. Therefore, Cantonese dishes are more complicated and delicate. Generation’s “Eight Zhen” cuisine.
Cantonese Cuisine has the characteristics of freshness, refreshing, tenderness and smoothness throughout the dishes.
The biggest feature of the dishes is the rich ingredients and the skills of handling ingredients. There are all kinds of delicacies from premium seafood such as Abalones, Sea Cucumber, Shark Fins and etc.
The rich and fine selection of ingredients and light taste are probably the important reasons for the popularity of Cantonese cuisine. The taste of Cantonese cuisine pays attention to “clear, fresh, tender, smooth, refreshing and fragrant”, and pursues the original and fresh taste of raw materials.
