Cantonese

Possibly one of the oldest surviving variants of Chinese cuisine, Cantonese cooking originates from the ancient Guangdong Province of China, alleged to be over 2,000 years old. Whether this is true has been a matter of much debate, however there is no denying that Cantonese cuisine remains one of the most exuberant and flavorful of all Asian types. Modern Cantonese recipes are best known for the sheer diversity of meats that form the basal elements of a dish. Goose, chicken, pork and even jelly-fish are particular favorites for multi platters such as Sui Mei (roasted meat selection). Jelly-fish when fried, takes on the consistency of squid, making it a viable option for delicious fried Cantonese traditions such as fish balls wrapped in lotus leaves. Cantonese seafood “gung” (soup) features prominently on the menus of American Chinese restaurants and generally comprises of squid, crab and dace, further enhanced with a subtle dash of tahini or bamboo fungus. With a creamy white texture and subtle, delicate palate, its the perfect accompaniment to a light side dish, such as fermented tofu. Cantonese cooking may have evolved over the past 2,000 years, however the offal and entrails once used purely due to the fact other meat cuts were too expensive, are now considered delicacies. Cantonese fast food or “street” food is extremely popular, and Lu Mei (fried organs) now a particular delicacy. Tofu skin is sometimes used to add crispness to pig intestine or duck gizzard,usually served with the world's favorite noodles – chow mein!