main cities of guangdong: guangzhou, shantou, foshan, shenzhen, zhuhai, shaoguan, zhanjiang
an emphasis on preserving the natural flavor of the food is the hallmark of cantonese cuisine. a cantonese chef would consider it a culinary sin of the highest order to produce a dish that was overcooked or too heavily seasoned. not surprisingly, many dishes are stir-fried or steamed - both these cooking methods allow foods to retain their natural taste.
when it comes to ingredients, cantonese cooks are fortunate in living in an area with abundant rainfall and a tropical climate. seafood - including fish and shellfish, tropical fruit, rice and a wide array of vegetables are readily available. the cantonese believe it is paramount that these be as fresh as possible. i was reminded of this recently while shopping at an asian market. the vendor took great pride in demonstrating the freshness of the ling cod - killed a mere three hours earlier - by pointing out that you could still see its heart beating. however, the cantonese are also very inventive, and happy to incorporate non-native ingredients in their cooking. artistic presentation and garnishing are also very important.
what type of dishes epitomize cantonese cuisine? beef with oyster sauce is a typical chinese dish, as are fried rice and steamed chicken. fish is eaten frequently; shellfish are also popular. steamed sea bass, stir-fried garoupa, and lobster cantonese are all well-known cantonese dishes. shark's fin soup is another delicacy. vegetable dishes reflect the wide variety and seasonality of what is available.
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