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Cantonese Cuisine

One of the Eight Culinary Traditions of Chinese Cuisine, Cantonese cuisine, namely Guangdong cuisine, originated in Guangdong Province, with categories like Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, etc., among which the Guangzhou cuisine is most influential.

Cantonese cuisine favors the selection of premium materials with an emphasis on the quality and original flavor of the main ingredients. In the light flavors, umami can be found. The style boasts a wide variety and ingenuous deployment of ingredients, beautiful and brightly colored garnishes and decoration as well as an impressive variety of dishes. At the Guangzhou Classic Dish and Dim Sum Exhibition in 1965, altogether 5,457 dishes were presented. The cuisine is adjusted based on the current season: flavors are lighter in summer and autumn and stronger in winter and spring. In addition, a balance between colors, aroma, tastes and presentation is also stressed.

On December 1, 2014, Shunde in Guangdong won the honor of being listed by UNESCO as a "City of Gastronomy," becoming the second Chinese city with this title. Shunde is also a cradle of Chinese chefs. Chaozhou cuisine, a branch of Cantonese cuisine, has twice participated in the Expo 2012 in Yeosu Korea and Expo 2015 in Milan, to represent the intangible cultural heritage of Chinese culinary art.