Cantonese cuisine
Southern Chinese cooking
Cantonese cuisine is the cooking style of Guangdong province in southeastern China, centered on Canton (Guangzhou).
It emphasizes fresh ingredients, light seasoning, and techniques like steaming and stir-frying that preserve natural flavors.
Dim sum—small dishes served with tea—is its most famous export.
Cantonese cooking favors subtle sweetness over the heavy spice of other Chinese regional cuisines: The restaurant specializes in Cantonese cuisine, so don't expect anything too fiery.
- dim sumChinese small-plate tradition
- morning teaMidday snack with beverage
- soy sauceFermented bean condiment
- yum chaCantonese tea meal
- gingerPungent culinary rhizome
dumplings · congee · clay pot · roast goose · roasting · char siu · crispy pork belly · steaming · wok · stir-frying · oyster sauce · scallions · hoisin sauce · egg tarts · garlic · sesame oil · wonton · lotus leaf
- cuisinesItalian, American, Asian, French, Chinese
- Chinese cultureConfucianism, Chinese calligraphy, Beijing, Chinese New Year, Daoism
- ChinatownChinatown, dim sum, dragon dances, Chinese New Year, lion dances
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- GuangdongGuangdong, Shenzhen, Pearl River, dim sum, yum cha
- South ChinaGuangdong, Hong Kong, Shenzhen, Macau, Fujian
Cantonese cuisineSichuan cuisine
Spicy southwestern Chinese cooking
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Cantonese cuisineNordic cuisine
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