Cantonese cuisine: Difference between revisions
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Revision as of 11:23, 29 December 2015
Cantonese cuisine | |||||||||||||
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![]() Chefs cook with a wok | |||||||||||||
Traditional Chinese | 廣東菜 | ||||||||||||
Simplified Chinese | 广东菜 | ||||||||||||
Hanyu Pinyin | Guǎngdōngcài | ||||||||||||
Jyutping | Gwong2 dung1 coi3 | ||||||||||||
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Yuet cuisine | |||||||||||||
Traditional Chinese | 粵菜 | ||||||||||||
Simplified Chinese | 粤菜 | ||||||||||||
Hanyu Pinyin | Yuècài | ||||||||||||
Jyutping | Jyut6 coi3 | ||||||||||||
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Cantonese cuisine (simplified Chinese: 广东菜; traditional Chinese: 廣東菜; pinyin: Guǎngdōngcài) comes from Guangdong province[1] and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due the numbers of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China.[2] When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.[2]
Background
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Guangzhou, the capital of Guangdong province, has long been a trading port 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, snakes, and snails. However, lamb and goat are rarely eaten, unlike 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.
For many traditional Cantonese cooks, the flavours of a finished dish 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. There is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuan, European, Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter are usually used as mere garnish in most dishes.
Foods
Sauces and condiments
In Cantonese cuisine, a number of ingredients such as spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, 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.
English | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|
Hoisin sauce | 海鮮醬 | 海鲜酱 | hǎixiānjiàng | hoi2 sin1 zoeng3 |
Oyster sauce | 蠔油 | 蚝油 | háoyóu | hou4 jau4 |
Plum sauce | 蘇梅醬 | 苏梅酱 | sūméijiàng | syun1 mui4 zoeng3 |
Sweet and sour sauce | 糖醋醬 | 糖醋酱 | tángcùjiàng | tong4 cou3 zoeng3 |
Black bean sauce | 蒜蓉豆豉醬 | 蒜蓉豆豉酱 | suànróng dòuchǐjiàng | syun3 jung4 dau6 si6 zoeng3 |
Shrimp paste | 鹹蝦醬 | 咸虾酱 | xiánxiājiàng | haam4 haa1 zoeng3 |
Red vinegar | 浙醋 | 浙醋 | zhècù | zit3 cou3 |
Master stock | 滷水 | 卤水 | lǔshuǐ | lou5 seoi2 |
Char siu sauce | 叉燒醬 | 叉烧酱 | chāshāojiàng | caa1 siu1 zoeng3 |
Chu hau paste | 柱侯醬 | 柱侯酱 | zhùhóujiàng | cyu5 hau4 zoeng3 |
-
Deep-fried chicken with sweet and sour sauce. Popular version is shrimp paste (虾酱鸡)
-
Steamed oysters done two ways, with ginger garlic (蒜蓉), and black bean sauce (豆豉酱)
Dried and preserved ingredients
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.[3]
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 go with vegetables or other Cantonese dishes.
English | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes |
---|---|---|---|---|---|
Dried scallops | 江珧柱 | 江珧柱 | jiāngyáozhù | gong1 jiu4 cyu5 | Usually added to clear soup. |
江瑤柱 | 江瑶柱 | ||||
Fermented tofu | 腐乳 | 腐乳 | fǔrǔ | fu6 jyu5 | |
Fermented black beans | 豆豉 | 豆豉 | dòuchǐ | dau6 si6 | Usually added to pork and tofu dishes. |
Chinese sausage | 臘腸 | 腊肠 | làcháng | laap6 coeng2 | Usually added to rice together with preserved-salted duck and pork. |
Salted fish | 鹹魚 | 咸鱼 | xiányú | haam4 jyu2 | Usually paired with steamed pork or added to fried rice together with diced chicken. |
Preserved-salted duck | 臘鴨 | 腊鸭 | làyā | laap6 aap2 | Usually eaten with rice in a family meal. |
Preserved-salted pork | 臘肉 | 腊肉 | làròu | laap6 juk6 | Usually eaten with rice in a family meal. |
Salted duck egg | 鹹蛋 | 咸蛋 | xiándàn | haam4 daan2 | May be eaten as it is or mixed with stir-fried vegetables and steam dishes or cooked with diced pork in congee. |
Century egg | 皮蛋 | 皮蛋 | pídàn | pei4 daan2 | can be found served with roasted dishes, in congee with lean pork, and in a sweet pastry with lotus paste |
Dried cabbage | 菜乾 | 菜干 | càigān | coi3 gon1 | |
Suan cai | 鹹酸菜 | 咸酸菜 | xiánsuāncài | haam4 syun1 coi3 | |
Dried small shrimp | 蝦米 | 虾米 | xiāmǐ | haa1 mai5 | Usually mixed with stir-fried vegetables. |
Tofu skin | 腐皮 | 腐皮 | fǔpí | fu6 pei4 | Usually used as wrapping for ground pork dishes. It is fried in a similar manner as spring rolls. |
Dried shrimp | 蝦乾 | 虾干 | xiāgān | haa1 gon1 | Usually de-shelled, sliced into half and added to vegetable dishes. |
Pickled Chinese cabbage | 梅菜 | 梅菜 | méicài | mui4 coi3 | Usually cooked with pork or stir-fried with rice. |
Pickled diced daikon | 菜脯 | 菜脯 | càifǔ | coi3 pou2 |
Traditional dishes
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 Chinese homes. Home-made Cantonese dishes are usually served with plain white rice.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Chinese steamed eggs | ![]() |
蒸水蛋 | 蒸水蛋 | zhēngshuǐdàn | zing1 seoi2 daan2 |
Congee with lean pork and century egg | ![]() |
皮蛋瘦肉粥 | 皮蛋瘦肉粥 | pídàn shòuròuzhōu | pei4 daan2 sau3 juk6 zuk1 |
Cantonese fried rice | 炒飯 | 炒饭 | chǎofàn | cau2 faan6 | |
Sweet and sour pork | 咕嚕肉 | 咕噜肉 | gūlūròu | gu1 lou1 juk6 | |
Stewed beef brisket | 柱侯牛腩 | 柱侯牛腩 | zhùhóu niúnǎn | cyu5 hau4 ngau4 naam5 | |
Steamed spare ribs with fermented black beans and chili pepper | ![]() |
豉椒排骨 | 豉椒排骨 | chǐjiāo páigǔ | si6 ziu1 paai4 gwat1 |
Steamed frog legs on lotus leaf | 荷葉蒸田雞 | 荷叶蒸田鸡 | héyè zhēng tiánjī | ho4 jip6 zing1 tin4 gai1 | |
Steamed ground pork with salted duck egg | 鹹蛋蒸肉餅 | 咸蛋蒸肉饼 | xiándàn zhēng ròubǐng | haam4 daan2 zing1 juk6 beng2 | |
Blanched vegetables with oyster sauce | ![]() |
油菜 | 油菜 | yóucài | jau4 coi3 |
Stir-fried hairy gourd with dried shrimp and cellophane noodles | ![]() |
大姨媽嫁女 | 大姨妈嫁女 | dàyímā jiànǚ | daai6 ji4 maa1 gaa3 neoi5 |
Stir-fried water spinach with shredded chili and fermented tofu | ![]() |
椒絲腐乳通菜 | 椒丝腐乳通菜 | jiāosī fǔrǔ tōngcài | ziu1 si1 fu6 jyu5 tung1 coi3 |
Deep fried dishes
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,[4] even though these are also part of other cuisines.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Zaa Leung | ![]() |
炸兩 | 炸两 | zháliǎng | zaa3 loeng5 |
Yau Zaa Gwai | ![]() |
油炸鬼 | 油炸鬼 | yóuzháguǐ | jau4 zaa3 gwai2 |
Dace fish balls | 鯪魚球 | 鲮鱼球 | língyúqiú | ling4 jyu4 kau4 |
Slow-cooked soup
Slow-cooked soup, or lou fo tong (simplified Chinese: 老火汤; traditional Chinese: 老火湯; pinyin: lǎohuǒ tāng; Jyutping: lou5 fo2 tong1) in the Cantonese dialect (literally meaning old fire-cooked soup) is usually a clear broth prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs are often used as ingredients.
Soup chain stores or delivery outlets in Cantonese-dominated cities such as Hong Kong serve this dish due to the long preparation time of slow-cooked soup.
English | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|
Snow fungus soup | 銀耳湯 | 银耳汤 | yín'ěr tāng | ngan4 ji5 tong1 |
Spare ribs soup with watercress and apricot kernels | 南北杏西洋菜豬骨湯 | 南北杏西洋菜猪骨汤 | nánběixìng xīyángcài zhūgǔ tāng | naam4 baak1 hang6 sai1 joeng4 coi3 zyu1 gwat1 tong1 |
Cantonese seafood soup | 海皇羹 | 海皇羹 | hǎihuáng gēng | hoi2 wong4 gang1 |
Winter melon soup | 冬瓜湯 | 冬瓜汤 | dōngguā tāng | dung1 gwaa1 tong1 |
Seafood
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/35/CantoneseRestaurantSeafood.jpg/220px-CantoneseRestaurantSeafood.jpg)
Due to Guangdong's location on the southern coast of China, 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 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. According to 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 inversely proportionate to the freshness of the ingredients.
English | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|
Steamed fish | 蒸魚 | 蒸鱼 | zhēngyú | zing1 jyu4 |
Steamed scallops with ginger and garlic | 蒜茸蒸扇貝 | 蒜茸蒸扇贝 | suànróng zhēng shànbèi | syun3 jung4 zing1 sin3 bui3 |
White boiled shrimp | 白灼蝦 | 白灼虾 | báizhuóxiā | baak6 zoek3 haa1 |
Lobster with ginger and scallions | 薑蔥龍蝦 | 薑葱龙虾 | jiāngcōng lóngxiā | goeng1 cung1 lung4 haa1 |
Mantis shrimp | 攋尿蝦 | 攋尿虾 | làniàoxiā | laai6 niu6 haa1 |
Noodle dishes
Noodles are served either in soup broth or fried. These are available as home-cooked meals, on dim sum side menus, or as street food at dai pai dongs, where they can be served with a variety of toppings such as fish balls, beef balls, or fish slices.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes |
---|---|---|---|---|---|---|
Wonton noodles | 雲吞麵 | 云吞面 | yúntūnmiàn | wan4 tan1 min6 | Sometimes spelled as wanton noodles. | |
Beef chow fun | ![]() |
乾炒牛河 | 干炒牛河 | gānchǎo niúhé | gon1 caau2 ngau4 ho4 | |
Chow mein | ![]() |
炒麵 | 炒面 | chǎomiàn | caau2 min6 | A generic term for various stir-fried noodle dishes. Hong Kong-style chow mein is made from pan-fried thin crispy noodles. |
Jook-sing noodles | 竹昇麵 | 竹升面 | zhúshēngmiàn | zuk1 sing1 min6 | Bamboo log pressed noodles. | |
Lo mein | ![]() |
撈麵 | 捞面 | lāomiàn | lou1 min6 | |
Beef brisket noodles | 牛腩麵 | 牛腩面 | niúnǎnmiàn | ngau4 naam5 min6 | May be served dry or in soup. | |
Rice noodle roll | ![]() |
豬腸粉 | 猪肠粉 | zhūchángfěn | zyu1 coeng4 fan2 | Also known as chee cheong fun. |
Rice noodles | ![]() |
河粉 | 河粉 | héfěn | ho4 fan2 | Also known as hor-fun. |
Silver needle noodles | ![]() |
銀針粉 | 银针粉 | yínzhēnfěn | ngan4 zam1 fan2 | Also known as rat noodles (Chinese: 老鼠粉; pinyin: lǎoshǔ fěn; Jyutping: lou5 syu2 fan2). |
Yi mein | ![]() |
伊麵 | 伊面 | yīmiàn | ji1 min6 | Also known as e-fu noodles. |
Siu mei
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/54/HKloumei.jpg/220px-HKloumei.jpg)
Siu mei (simplified Chinese: 烧味; traditional Chinese: 燒味; pinyin: shāo wèi; Jyutping: siu1 mei6) is essentially the Chinese rotisserie style of cooking. Unlike most other Cantonese dishes, siu mei consists of meat only, with no vegetables.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Char siu | 叉燒 | 叉烧 | chāshāo | caa1 siu1 | |
Roast duck | ![]() |
燒鴨 | 烧鸭 | shāoyā | siu1 ngaap3 |
Roast goose | ![]() |
燒鵝 | 烧鹅 | shāo'é | siu1 ngo4 |
Roast pig | ![]() |
燒肉 | 烧肉 | shāoròu | siu1 juk6 |
Roast pigeon | ![]() |
燒乳鴿 | 烧乳鸽 | shāorǔgē | siu1 jyu5 gaap3 |
Lou mei
Lou mei (Chinese: 滷味; pinyin: lǔ wèi; Jyutping: lou5 mei6) is the name given to dishes made from internal organs, entrails and other left-over parts of animals. It is widely available in southern Chinese regions.
English | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|
Beef entrails | 牛雜 | 牛杂 | niú zá | ngau4 zaap6 |
Beef brisket | 牛腩 | 牛腩 | niú nǎn | ngau4 naam5 |
Chicken scraps | 雞雜 | 鸡杂 | jī zá | gai1 zaap6 |
Duck gizzard | 鴨腎 | 鸭肾 | yā shèn | ngaap3 san5 |
Pig's tongue | 豬脷 | 猪脷 | zhū lì | zyu1 lei6 |
Siu laap
![](http://upload.wikimedia.org/wikipedia/commons/thumb/7/76/CantoneseSiuLaapStore.jpg/220px-CantoneseSiuLaapStore.jpg)
All Cantonese-style cooked meats, including siu mei, lou mei and preserved meat can be classified as siu laap (simplified Chinese: 烧腊; traditional Chinese: 燒臘; pinyin: shāo là; Jyutping: siu1 laap6). Siu laap also includes dishes such as:
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes |
---|---|---|---|---|---|---|
White cut chicken | ![]() |
白切雞 | 白切鸡 | báiqièjī | baak6 cit3 gai1 | Also known as white chopped chicken (simplified Chinese: 白斩鸡; traditional Chinese: 白斬雞; pinyin: báizhǎnjī; Jyutping: baak6 zaam2 gai1) in some places. |
Orange cuttlefish | ![]() |
鹵水墨魚 | 卤水墨鱼 | lǔshuǐ mòyú | lou5 seoi2 mak6 jyu4 | |
Poached duck in master stock | File:Zhangchaduck1.jpg | 滷水鴨 | 卤水鸭 | lǔshuǐyā | lou5 seoi2 ngaap3 | |
Chicken in soy sauce | ![]() |
豉油雞 | 豉油鸡 | chǐyóujī | si6 jau4 gai1 |
A typical dish may consist of offal and half an order of multiple varieties of roasted meat. The majority of siu laap is white meat.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Rice with Chinese sausage and char siu | ![]() |
臘腸叉燒飯 | 腊肠叉烧饭 | làcháng chāshāo fàn | laap6 coeng4 caa1 siu1 faan6 |
Rice with roast goose and goose entrails | 燒鵝鵝腸飯 | 烧鹅鹅肠饭 | shāo'é écháng fàn | siu1 ngo4 ngo4 coeng4 faan6 | |
Siu mei platter | 燒味拼盤 | 烧味拼盘 | shāowèi pīnpán | siu1 mei6 ping6 pun4 | |
Siu lap platter | 燒臘拼盤 | 烧腊拼盘 | shāolà pīnpán | siu1 laap6 ping6 pun4 |
Little Pot rice
Little pot rice (simplified Chinese: 煲仔饭; traditional Chinese: 煲仔飯; pinyin: bāozǎifàn; Jyutping: bou1 zai2 faan6) are dishes cooked and served in a flat-bottomed pot (as opposed to a round-bottomed wok). Usually this is a saucepan or braising pan (see clay pot cooking). Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered on top of the rice with little or no mixing in between. Many standard combinations exist.
English | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|
Rice with layered egg and beef | 窩蛋牛肉飯 | 窝蛋牛肉饭 | wōdàn niúròu fàn | wo1 daan2 ngau4 juk6 faan6 |
Rice with minced beef patty | 肉餅煲仔飯 | 肉饼煲仔饭 | ròubǐng bāozǎifàn | juk6 bing2 bou1 zai2 faan6 |
Rice with spare ribs | 排骨煲仔飯 | 排骨煲仔饭 | páigǔ bāozǎifàn | paai4 gwat1 bou1 zai2 faan6 |
Rice with steamed chicken | 蒸雞肉煲仔飯 | 蒸鸡肉煲仔饭 | zhēng jīròu bāozǎifàn | zing1 gai1 juk6 bou1 zai2 faan6 |
Rice with Chinese sausage and preserved meat | 臘味煲仔飯 | 腊味煲仔饭 | làwèi bāozǎifàn | laap6 mei6 bou1 zai2 faan6 |
Banquet/dinner dishes
A number of dishes are traditionally served in Cantonese restaurants only at dinner times. Dim sum restaurants stop serving bamboo-basket dishes after the yum cha period (equivalent to afternoon tea) and begin offering an entirely different menu in the evening. Some dishes are standard while others are regional. Some are customised for special purposes such as Chinese marriages or banquets. Salt and pepper dishes are one of the few spicy dishes.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Crispy fried chicken | ![]() |
炸子雞 | 炸子鸡 | zházǐjī | zaa3 zi2 gai1 |
Seafood with bird's nest | ![]() |
海鲜雀巢 | 海鲜雀巢 | hǎixiān quècháo | hoi2 sin1 zoek3 caau4 |
Roast suckling pig | ![]() |
燒乳猪 | 烧乳猪 | shāo rǔzhū | siu1 jyu5 zyu1 |
Fried tofu with shrimp | ![]() |
蝦仁炒豆腐 | 虾仁炒豆腐 | xiārén chǎo dòufǔ | haa1 jan4 caau2 dau6 fu6 |
Roast squab | ![]() |
乳鴿 | 乳鸽 | rǔgē | jyu5 gap3 |
Spare ribs with salt and pepper | ![]() |
椒鹽骨 | 椒盐骨 | jiāoyán gǔ | ziu1 jim4 gwat1 |
Squid with salt and pepper | ![]() |
椒鹽魷魚 | 椒盐鱿鱼 | jiāoyán yóuyú | ziu1 jim4 jau4 jyu4 |
Shrimp with salt and pepper | ![]() |
椒鹽蝦 | 椒盐虾 | jiāoyán xiā | ziu1 jim4 haa1 |
Sour spare ribs | ![]() |
生炒排骨 | 生炒排骨 | shēngchǎo páigǔ | saang1 caau2 paai4 gwat1 |
Duck with taro | 陳皮芋頭鴨 | 陈皮芋头鸭 | chénpí yùtóuyā | can4 pei4 wu6 tau4 ngaap3 | |
Yeung Chow fried rice | ![]() |
揚州炒飯 | 扬州炒饭 | Yángzhōu chǎofàn | Joeng4 zau1 caau2 faan6 |
Dessert
After the evening meal, most Cantonese restaurants offer tong sui (Chinese: 糖水; pinyin: táng shuǐ; Jyutping: tong4 seoi2; lit. 'sugar water'), a sweet soup. Many varieties of tong sui are also found in other Chinese cuisines. Some desserts are traditional, while others are recent innovations. The more expensive restaurants usually offer their specialty desserts.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Red bean soup | ![]() |
紅豆沙 | 红豆沙 | hóngdòushā | hung4 dau6 saa1 |
Black sesame soup | ![]() |
芝麻糊 | 芝麻糊 | zhīmahú | zi1 maa4 wu4 |
Sai mai lo | ![]() |
西米露 | 西米露 | xīmǐlù | sai1 mai5 lou6 |
Sweet potato soup | ![]() |
番薯糖水 | 番薯糖水 | fānshǔ tángshuǐ | faan1 syu4 tong4 seoi2 |
Mung bean soup | ![]() |
綠豆沙 | 绿豆沙 | lǜdòushā | luk6 dau6 saa1 |
Dau fu fa | ![]() |
豆腐花 | 豆腐花 | dòufǔhuā | dau6 fu6 faa1 |
Guilinggao | ![]() |
龜苓膏 | 龟苓膏 | guīlínggāo | gwai1 ling4 gou1 |
Sweet Chinese pastry | ![]() |
糕點 | 糕点 | gāodiǎn | gou1 dim2 |
Coconut bar | ![]() |
椰汁糕 | 椰汁糕 | yēzhīgāo | je4 zap1 gou1 |
Shaved ice | ![]() |
刨冰 | 刨冰 | páobīng | paau4 bing1 |
Steamed egg custard | 燉蛋 | 炖蛋 | dùndàn | deon6 daan6 | |
Steamed milk custard | 燉奶 | 炖奶 | dùnnǎi | deon6 naai5 | |
Double skin milk | ![]() |
雙皮奶 | 双皮奶 | shuāngpínǎi | soeng1 pei4 naai5 |
Delicacies
Certain Cantonese delicacies consist of parts taken from rare or endangered animals, which raises controversy over animal rights and environmental issues. This is often[according to whom?] due to alleged health benefits of certain animal products. For example, the continued spreading of the idea that shark cartilage can cure cancer has led to decreased shark populations although scientific research has found no evidence to support the credibility of shark cartilage as a cancer cure.[5]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping |
---|---|---|---|---|---|
Braised abalone | ![]() |
燜鮑魚 | 焖鲍鱼 | mèn bàoyú | mun6 baau1 jyu4 |
Jellyfish | ![]() |
海蜇 | 海蜇 | hǎizhé | hoi2 zit3 |
Shark fin soup | ![]() |
魚翅湯 | 鱼翅汤 | yúchì tāng | jyu4 ci3 tong1 |
Sea cucumber | ![]() |
海參 | 海参 | hǎishēn | hoi2 saam1 |
Bird's nest soup | ![]() |
燕窩 | 燕窝 | yànwō | jin1 wo1 |
See also
References
- ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p17.
- ^ a b Civitello, Linda (2011-03-23). Cuisine and Culture: A History of Food and People. p. 281. ISBN 9781118098752. Cite error: The named reference "Chapius" was defined multiple times with different content (see the help page).
- ^ Barber, Nicola. [2004] (2004) Hong Kong. Gareth Stevens Publishing. ISBN 0-8368-5198-6
- ^ Wordie, Jason (2002). Streets: Exploring Hong Kong Island. Hong Kong: Hong Kong University Press. ISBN 962-209-563-1.
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(help) - ^ http://cancerres.aacrjournals.org/content/64/23/8485.long
Further reading
- Eight Immortal Flavors: Secrets of Cantonese Cookery from San Francisco's Chinatown, Johnny Kan and Charles L. Leong. Berkeley, California: Howell-North Books, 1963