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Cantonese: Cantonese Cuisine
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[One] unique Cantonese specialty is slow cooked soup. This is almost unheard of in any other Chinese cuisines. The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Sometimes, Chinese herbal medicines are added to the pot. The ingredients of a rather expensive Cantonese slow cooked soup are: fresh whole chicken, dried air bladder of cod fish, dried sea cucumber and dried abalone. Another more affordable example includes pork bones, watercress with two types of almonds, etc.
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Cantonese cooking is somewhat lighter than most regional Chinese cuisine. Preparation methods usually involve stir-frying in shallow water or oil in a wok. As cooking time is short, the flavors and nutrition of the food is preserved. Vegetable and fish dishes are often steamed without the use of too much oil. Sauces made from ingredients like ginger, garlic, onion, vinegar, and sugar are complemented to enhance flavors.
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Besides stir-frying and steaming, Cantonese cuisine is ... famous for its roast meats such as pork and duck. Char siu bao, or steamed buns filled with roast pork, is a popular Cantonese dim sum treat.
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Cantonese Cuisine