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Cantonese cuisine
Chefs cook with a wok
Traditional Chinese	廣東菜
Simplified Chinese	广东菜
Jyutping	Gwong2 dung1 coi3
Cantonese Yale	Gwóng dūng choi
Transcriptions Standard Mandarin Hanyu Pinyin Guǎngdōngcài Bopomofo ㄍㄨㄤˇ ㄉㄨㄥ ㄘㄞˋ Wade–Giles Kuang3-tung1-ts'ai4 Tongyong Pinyin Guǎngdong-cài IPA Yue: Cantonese Yale Romanization Gwóng dūng choi Jyutping Gwong2 dung1 coi3 IPA
Yue cuisine
Traditional Chinese	粵菜
Simplified Chinese	粤菜
Jyutping	Jyut6 coi3
Cantonese Yale	Yuht choi
Transcriptions Standard Mandarin Hanyu Pinyin Yuècài Bopomofo ㄩㄝˋ ㄘㄞˋ Wade–Giles Yüeh4-ts'ai4 Tongyong Pinyin Yuè-cài IPA Yue: Cantonese Yale Romanization Yuht choi Jyutping Jyut6 coi3 IPA

Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.^[1] Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.

The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines.^[2] Neighboring Guangxi's cuisine is also considered separate despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province.

Cantonese cuisine is one of the Eight Great Traditions of Chinese cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China.^[3] Until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.

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Guangzhou (Canton) City, the provincial capital of Guangdong and the centre of Cantonese culture, has long been a trading hub and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails.^{[citation needed]} However, lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir-frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising and deep frying.

Compared to other Chinese regional cuisines, the flavours of most traditional Cantonese dishes should be well-balanced and not greasy. Apart from that, spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, and these ingredients in turn should be at the peak of their freshness and quality.^[4] There is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuanese, Vietnamese, Lao, Thai and European. Garlic chives and coriander leaves are notable exceptions, although the former are often used as a vegetable and the latter are usually used as mere garnish in most dishes.

In Cantonese cuisine, ingredients such as sugar, salt, soy sauce, rice wine, corn starch, vinegar, scallion and sesame oil suffice to enhance flavour, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours. Ginger, chili peppers, five-spice powder, powdered black pepper, star anise and a few other spices are also used, but often sparingly.

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  Char siu is often marinated with plum sauce and honey for sweet flavour
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  Oysters steamed in two ways: with ginger and garlic, and in black bean sauce

Although Cantonese cooks pay much attention to the freshness of their primary ingredients, Cantonese cuisine also uses a long list of preserved food items to add flavour to a dish. This may be influenced by Hakka cuisine, since the Hakkas were once a dominant group occupying imperial Hong Kong and other southern territories.

Some items gain very intense flavours during the drying/preservation/oxidation process and some foods are preserved to increase their shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served a la carte, but rather with vegetables or other Cantonese dishes.

Image	English	Traditional Chinese	Simplified Chinese	Jyutping	Pinyin	Notes
	Century egg	皮蛋		pei4 daan2	pídàn	Can be found served with roasted dishes, in congee with lean pork, and in a sweet pastry with lotus paste.
	Chinese sausage	臘腸	腊肠	laap6 coeng2	làcháng	Usually added to rice together with preserved-salted duck and pork.
	Dried cabbage	菜乾	菜干	coi3 gon1	càigān
	Dried scallops	江珧柱		gong1 jiu4 cyu5	jiāngyáozhù	Usually added to clear soup.
		江瑤柱	江瑶柱
	Dried shrimp	蝦乾	虾干	haa1 gon1	xiāgān	Usually de-shelled, sliced into half and added to vegetable dishes.
	Dried small shrimp	蝦米	虾米	haa1 mai5	xiāmǐ	Usually mixed with stir-fried vegetables.
	Fermented tofu	腐乳		fu6 jyu5	fǔrǔ
	Fermented black beans	豆豉		dau6 si6	dòuchǐ	Usually added to pork and tofu dishes.
	Pickled Chinese cabbage	梅菜		mui4 coi3	méicài	Usually cooked with pork or stir-fried with rice.
	Pickled diced radish	菜脯		coi3 pou2	càifǔ
	Preserved-salted duck	臘鴨	腊鸭	laap6 aap2	làyā	Usually eaten with rice in a family meal.
	Preserved-salted pork	臘肉	腊肉	laap6 juk6	làròu	Usually eaten with rice in a family meal.
	Salted duck egg	鹹蛋	咸蛋	haam4 daan2	xiándàn	May be eaten as it is or mixed with stir-fried vegetables and steam dishes or cooked with diced pork in congee.
	Salted fish	鹹魚	咸鱼	haam4 jyu2	xiányú	Usually paired with steamed pork or added to fried rice together with diced chicken.
	Suan cai	鹹酸菜	咸酸菜	haam4 syun1 coi3	xiánsuāncài
	Tofu skin	腐皮		fu6 pei4	fǔpí	Usually used as wrapping for ground pork dishes. It is fried in a similar manner as spring rolls.

A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong. While many of these are on the menus of typical Cantonese restaurants, some simpler ones are more commonly found in Cantonese homes. Home-made Cantonese dishes are usually served with plain white rice.

Name	Image	Traditional Chinese	Simplified Chinese	Jyutping	Pinyin
Cantonese style fried rice		廣式炒飯	广式炒饭	gwong2 sik1 cau2 faan6	guǎng shì chǎofàn
Choy sum in oyster sauce		蠔油菜心	蚝油菜心	hou4 jau4 coi3 sam1	háoyóu càixīn
Congee with lean pork and century egg		皮蛋瘦肉粥		pei4 daan2 sau3 juk6 zuk1	pídàn shòuròuzhōu
Steamed egg		蒸水蛋		zing1 seoi2 daan2	zhēngshuǐdàn
Steamed frog legs on lotus leaf		荷葉蒸田雞	荷叶蒸田鸡	ho4 jip6 zing1 tin4 gai1	héyè zhēng tiánjī
Steamed ground pork with salted duck egg		鹹蛋蒸肉餅	咸蛋蒸肉饼	haam4 daan2 zing1 juk6 beng2	xiándàn zhēng ròubǐng
Steamed spare ribs with fermented black beans and chilli pepper		豉椒排骨		si6 ziu1 paai4 gwat1	chǐjiāo páigǔ
Stewed beef brisket		柱侯牛腩		cyu5 hau4 ngau4 naam5	zhùhóu niú nǎn
Stir-fried hairy gourd with dried shrimp and cellophane noodles		大姨媽嫁女	大姨妈嫁女	daai6 ji4 maa1 gaa3 neoi5	dàyímā jiànǚ
Stir-fried water spinach with shredded chilli and fermented tofu		椒絲腐乳通菜	椒丝腐乳通菜	ziu1 si1 fu6 jyu5 tung1 coi3	jiāosī fǔrǔ tōngcài
Sweet and sour pork		咕嚕肉	咕噜肉	gu1 lou1 juk6	gūlūròu
Shunde-style fish slices[5]		順德魚生	顺德鱼生	seon6 dak1 jyu4 saang1	shùndé yú shēng

There are a small number of deep-fried dishes in Cantonese cuisine, which can often be found as street food. They have been extensively documented in colonial Hong Kong records of the 19th and 20th centuries. A few are synonymous with Cantonese breakfast and lunch,^[6] even though these are also part of other cuisines.

English	Image	Traditional Chinese	Simplified Chinese	Jyutping	Pinyin
Dace fish balls		鯪魚球	鲮鱼球	leng4 jyu4 kau4	língyúqiú
Chinese Donut		油炸鬼		jau4 zaa3 gwai2	yóuzháguǐ
Zaa Leung		炸兩	炸两	zaa3 loeng5	zháliǎng

Old fire soup, or lou fo tong (老火汤; 老火湯; lǎohuǒ tāng; lou5 fo2 tong; 'old fire-cooked soup'), is a clear broth prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs are often used as ingredients. There are basically two ways to make old fire soup – put ingredients and water in the pot and heat it directly on fire, which is called bou tong (煲汤; 煲湯; bāo tāng; bou1 tong1); or put the ingredients in a small stew pot, and put it in a bigger pot filled with water, then heat the bigger pot on fire directly, which is called dun tong (燉汤; 燉湯; dùn tāng; dan6 tong1). The latter way can keep the most original taste of the soup.

Soup chain stores or delivery outlets in cities with significant Cantonese populations, such as Hong Kong, serve this dish due to the long preparation time required of slow-simmered soup.

Due to Guangdong's location along the South China Sea coast, fresh seafood is prominent in Cantonese cuisine, and many Cantonese restaurants keep aquariums or seafood tanks on the premises. In Cantonese cuisine, as in cuisines from other parts of Asia, if seafood has a repugnant odour, strong spices and marinating juices are added; the freshest seafood is odourless and, in Cantonese culinary arts, is best cooked by steaming. For instance, in some recipes, only a small amount of soy sauce, ginger and spring onion is added to steamed fish. In Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood. As a rule of thumb, the spiciness of a dish is usually negatively correlated to the freshness of the ingredients.

Image	English	Traditional Chinese	Simplified Chinese	Jyutping	Pinyin
	Lobster with ginger and scallions	薑蔥龍蝦	薑葱龙虾	goeng1 cung1 lung4 haa1	jiāngcōng lóngxiā
	Mantis shrimp	攋尿蝦	濑尿虾	laai6 niu6 haa1	làniàoxiā
	Steamed fish	蒸魚	蒸鱼	zing1 yu4	zhēngyú
	Steamed scallops with ginger and garlic	蒜茸蒸扇貝	蒜茸蒸扇贝	syun3 jung4 zing1 sin3 bui3	suànróng zhēng shànbèi
	White boiled shrimp	白灼蝦	白灼虾	baak6 zoek3 haa1	báizhuóxiā

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  Zdroj:https://en.wikipedia.org?pojem=Cantonese_cuisine
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