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May 16 Preserved foodWhat’s the reason that Cantonese is the best known outside China, of the eight great Chinese cuisine? Which dishes are traditional Cantonese type? What’s the characters of Cantonese cuisine? What’s your favor? Spices For many traditional Cantonese cooks, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Classic Cantonese sauces are light and perhaps bland compared to the thicker, darker, and richer sauces of other Chinese cuisines. Spring onion, sugar, salt, soy sauce, rice wine, corn starch, vinegar, sesame oil, and other oils suffice to enhance flavor in most Cantonese cooking, though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Preserved food Though Cantonese cooks pay much attention to the freshness of their cooking ingredients, Cantonese cooking also uses a long list of preserved food items. This may be an influence from Hakka cuisine, since the Hakkas was once a dominant group occupying Imperial Hong Kong and other southern territories. Traditional dishes Chinese steamed eggs Congee with century egg Cantonese fried rice Sweet and sour pork Steamed spare ribs (paigu) with fermented black beans and chili pepper Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) Steamed frog legs on lotus leaf Steamed ground pork and salted duck egg meatballs Blanched vegetables with oyster sauce Stir fried water convolvulus with shredded chili and fermented tofu Slow cooked soup Another notable Cantonese speciality is slow-cooked soup, or lo foh tong in the Cantonese dialect (literally meaning old fire-cooked soup). The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Sometimes, Chinese herbal medicines are added to the pot. Ingredients vary greater depending on the type of soup. The main attraction is the liquid in the pot, although the solids are eaten too. A whole chicken may simmer in a broth for six hours or longer. Traditional Cantonese families have this type of soup at least once a week. Dessert After a night meal or dish, Cantonese restaurants usually offer sweet soups. Many of the varieties are shared between Cantonese and other Chinese cuisines. Some desserts are more traditional, while others are more recent with local chef creativity. Higher end restaurants usually offer their own blend and customization of desserts. Includes: Red bean soup Black sesame soup Sai mai lo Sweet potato soup Mung bean soup Dau fu fa Guilinggao Chinese confectionary Shaved Ice Steamed egg custard Steamed milk custard Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Well-known dishes include: oyster omelette, Popiah , yu wan (Fujian fish balls), and ban mien bian ruo (noodles with dumplings). Fujian cuisine is famed for its use of seafoods, its soups and stews, and for the visual presentation of its dishes. Fujian cuisine consists of four styles: Fuzhou cuisine: taste is light compared to other styles, often with a mixed sweet and sour taste. Emphasis is also on utilizing soup, and there is a saying in Fuzhou style: One soup can be changed in ten forms. Western Fujian cuisine: often there is a spicy taste and the cooking methods are often steam, fry and stir-fry. Southern Fujian cuisine: often there is a mix of spicy and sweet taste, and the selection of sauces is elaborate. Quanzhou cuisine: least oily among all Fujian cuisine, but with strongest taste/flavor, also put emphasis on the shape of the material for each dish. One of the most popular dishes is "Buddha jumps over the wall" （Fotiaoqiang), a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine. Final conclusion:Comparing to Cantonese cuisine, Fujian cuisine is in the shade. They are similar in freshenss, but Fujian cuisine lacks its own character.
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