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Cantonese cuisine

Updated: Jul 20, 2017 Print

One of the eight culinary traditions of Chinese cuisine, Cantonese cuisine, namely Guangdong cuisine, originated in Guangdong province, with categories like Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, among which the Guangzhou cuisine is most influential.

Cantonese cuisine favors the selection of premium materials with an emphasis on the quality and original flavor of the main ingredients. In the light flavors, umami can be found. The style boasts a wide variety and ingenuous deployment of ingredients, beautiful and brightly colored garnishes and decoration as well as an impressive variety of dishes. At the Guangzhou Classic Dish and Dim Sum Exhibition in 1965, altogether 5,457 dishes were presented. The cuisine is adjusted based on the current season: flavors are lighter in summer and autumn and stronger in winter and spring. In addition, a balance between colors, aroma, tastes and presentation is also stressed.

On Dec 1, 2014, Shunde in Guangdong won the honor of being listed by UNESCO as a "City of Gastronomy," becoming the second Chinese city with this title. Shunde is also a cradle of Chinese chefs. Chaozhou cuisine, a branch of Cantonese cuisine, has participated in the Expo 2012 in Yeosu Korea and Expo 2015 in Milan, to represent the intangible cultural heritage of Chinese culinary art.

White Sliced Chicken 


White Sliced Chicken is a very famous dish in Guangdong province, China and a popular dish in Guangxi Zhuang autonomous region. It is also an essential dish when holding weddings and funerals in rural areas. Its tender, mild and savory taste makes it suitable for all kinds of banquets.

White Sliced Chicken is easy to cook and is liked by lots of gastronomes because it maintains the authentic flavor of the chicken with a slight fragrance of scallion oil.

In Guangzhou, White Sliced Chicken is often served in pieces with dips made with ginger and scallions. However, this is not the only dip for the chicken. There are many other options such as scallion oil sauce and soy sauce.

Sweet and Sour Pork (Tang Cu Gu Lu Rou)


Sweet and Sour Pork (Tang Cu Gu Lu Rou, sometimes called Gu Lao Rou) is very popular among foreigners in Guangdong province, China. They enjoy eating Sweet and Sour Pork Chops as well but they are not used to remove the bones when eating. Thus, Guangdong chefs mix minced pork with starch to make meatballs which are later being deep-fried and covered with sweet and sour sauce.The dish is very welcomed by people in China and abroad.

Many foreign diners find “Gu Lao Rou” hard to pronounce and instead they say “Gu Lu Rou” which is fine due to the crunchy sound when chewing the meat. It is common to find Sweet and Sour Pork with canned pineapples in restaurants which is also a common dish in restaurants, tea restaurants and fast food restaurants in Hong Kong.

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