Cantonese cuisine, by Wikipedia / CC BY SA 3.0

Map showing major regional cuisines of China Cantonese or Yue cuisine is the cuisine of the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.
Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Scholars categorize Guangdong cuisine into three major groups based on the region’s dialect: Cantonese, Hakka and Chaozhou cuisines.
On the other hand, the Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi’s cuisine
despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province.
Cantonese cuisine is one of the Eight Culinary Traditions of Chinese cuisine.
Its prominence outside China is due to the large number of Cantonese emigrants.
Chefs trained in Cantonese cuisine are highly sought after throughout China.
Until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.
Guangzhou (Canton) City, the provincial capital of Guangdong and the centre of Cantonese culture, has long been a trading hub 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, frog legs, snakes and snails.
However, lamb and goat are less commonly used than 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, …