Chinese cuisine: Yue (Guangdong, Cantonese) Cuisine

Yue cuisine is not only famous in China, but all over the world. It has long history and originated in Han dynansty. Its prominence outside China is due to the great numbers of early emigrants from Guangdong province of China.

There are many foods and ingredients are used in Yue cuisine, for example pork, beef and chicken expect lamb and goat. As for cooking method, steaming and stir frying are most favoured to be used due to their convenience and rapidity.

For the taste of Yue cuisine, it should be well balanced and not greasy. The most important thing is that there is no  There is no widespread use of fresh herbs in Yue cuisine cooking, in contrast with their liberal use in other cuisines such as Sichuan cuisine.

There are some popular traditional dishes I would like to recommend:

Siu Mei:
Siu Mei simply describes meat which is roasted on a spit or a special rotisserie oven, and you’ll see ovens jam-packed with whole ducks and whole chickens around every street corner.  You can almost smell the succulent juices, and the tasty aroma is inescapable, day or night.

Wonton noodles:
The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. With a cup of homemade ice lemon tea, it would be more delicious and the best choice for lunch.

Red Bean Soup:
It is one of the main desserts offered after Yue cuicine meals in restaurants at night. The fancier restaurants may offer red bean soup with sago which will make the dessert more delicious.