Think about your typical Chinese restaurant in the United States. What’s on the menu? It’s likely wonton, chop suey, and lo mein. These dishes all come from one part of China: the Cantonese region.

But even Cantonese food is more diverse than what you might find in the States. Seafood, roast meat, and dim sum are staples of the cuisine, and chefs pride themselves on subtly bringing out the natural flavors of ingredients—without too much spice or sauce.

This is our primer on the food of Guangdong Province and Hong Kong. It’s also the second episode of our 13-part series on Chinese food called Eat China. In the next episode, we’ll go on a food tour in Hong Kong and hit up three restaurants you have to try.

If you liked this video, we have more stories about Chinese food, including:

Chinese Food 101: North vs. South vs. East vs. West – Eat China (S1E1)

How Hong Kong’s Signature Pineapple Bun Gets Made

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Producer and Host: Clarissa Wei
Videographer: Nicholas Ko
Editor and Animation: Ray Ngan
Mastering: Victor Peña

Music: Audio Network
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26 thoughts on “What Is Cantonese Food? – Eat China (S1E2)”

  1. Sorry. Just want to let you know, we are not part of China. Our Cantonese’s history is more longer than China. We are totally different from our DNA and culture. Please ask your grandparents more about our history.

  2. Should be eat Cantonese on your caption Goldthread! You guys always get the caption very wrong😡 to fool everyone who is watching your channel.

  3. I come from the mid west region of China. The food here is heavily influenced by Iran and other Arabic countries. We have kebabs, pita bread, lamb soup, thick noodles and many other delicacies. I appreciate other cuisines in China, but I prefer mine cuz I am used to it.

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