History of Cantonese cuisine

	Revision 29 . . (edit) December 5, 2001 12:48 am by (logged).225.41.xxx [*just a few spelling corrections]
	Revision 28 . . (edit) November 5, 2001 10:15 am by (logged).4.254.xxx
	Revision 24 . . (edit) September 26, 2001 12:44 pm by (logged).4.254.xxx

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Difference (from prior major revision) (minor diff, author diff)

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Cantonese cuisine can be characterized by the use of very mild spices.

Cantonese cuisine, known as yue4 cai4 (粵菜) among Chinese, can be characterized by the use of very mild spices.

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As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingradients.

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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The soup is usually a clear broth prepared by simmering meat and other ingradients for several hours.

The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours.

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The ingradients of a rather expensive Cantonese slow cooked soup are: fresh whole chicken, dried air bladder of cod fish, dried sea cucumber and dried abalone.

The ingredients of a rather expensive Cantonese slow cooked soup are: fresh whole chicken, dried air bladder of cod fish, dried sea cucumber and dried abalone.

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Though in these days and age, many families cannot afford this tradition due to the long preparation time required.

Though in this day and age, many families cannot afford this tradition due to the long preparation time required.

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Though Cantonese cooks pay much attention to the freshness of their cooking ingradients,

Though Cantonese cooks pay much attention to the freshness of their cooking ingredients,

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Some items gain very intense favors during the drying/aging/preservation/oxidation process.

Some items gain very intense flavors during the drying/aging/preservation/oxidation process.

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For example, dried abalone and dried scallop have much stronger favors than the fresh one.

For example, dried abalone and dried scallop have much stronger flavors than the fresh one.

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sometimes the dried foods are preferred over the fresh ones because of their uniquely intense favor or texture.

sometimes the dried foods are preferred over the fresh ones because of their uniquely intense flavor or texture.

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* Salted and fermented tofu

* Fu Yu - Salted and fermented tofu

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* Lo mein - noodles served a unique way

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* Roasted pig

* Roasted suckling pig

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* Braised chicken

* Braised crispy chicken

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See also: Chinese Cuisine, Szechuan cuisine, Hunan cuisine, cooking

See also: Cuisine, Chinese Cuisine, Szechuan cuisine, Hunan cuisine, cooking