Cooking the Cantonese Way
The Cantonese style, practiced in the south-eastern part of China , is the best known outside the country due to historical reasons. Canton was one of the first Chinese ports to open (albeit reluctantly!) when Europe began trading with the Orient. From here the first Chinese emigrants sailed the seas to the West and to Southeast Asia; some established restaurants to deal out home-style food to fellow immigrants!
The growth and development of Cantonese cooking has been encouraged directly by abundant resources and indirectly by the fall of the Ming dynasty. High officials fled from the north to the south, bringing their chefs along with them. The chefs absorbed the different regional styles as they travelled southwards and when they arrived, made full use of the rich products of the area. Prosperity emphasized fine living and the Cantonese cuisine evolved and expanded to perfection.
Cantonese food is mild but it encompasses a great blend of flavours, mainly achieved through expert stir-frying. However, the flavour are neither indiscriminately mixed nor overwhelmed by undue seasonings. Light soy sauce, ginger and wine are used with discretion to enhance natural flavours and to blend the different tastes. Stir-fried vegetables are never over-cooked but only till just crisp-tender, while steaming brings out the delicate flavour and texture of fresh fish. Some of the notable dishes among the great variety of food are Fried Rice, Roast Meat, Bird's Nest Soup and Sharksfin Soup. Not forgetting too, the steamed snacks called ‘dim sum'.
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