LYCOS RETRIEVER 
Cantonese: Modern Cantonese
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Cantonese cuisine is one of the four main cuisines in China. It has absorbed the strong points of other cuisine, diverse and delicate in material. The choice materials cover a wide range and the seasonings are varied and well coordinated. The dishes are prepared carefully and exquisitely. Quick-fried or stewed, they turn out to be fresh, crisp, tender, slippery and not salty with all flavors and tastes. They vary with the change of seasons, conforming to modern dietetics.
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One shift that affected Cantonese in the past was the loss of distinction between the alveolar and the alveolo-palatal (sometimes pronounced as postalveolar) sibilants, which occurred during the late 19th and early 20th centuries. This distinction was documented in many Cantonese dictionaries and pronunciation guides published prior to the 1950s but is no longer distinguished in any modern Cantonese dictionary.
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The popularity of Cantonese language media and entertainment from Hong Kong has led to a wide and frequent exposure of Cantonese to large portions of China and the rest of Asia. Cantopop and the Hong Kong film industry are prominent examples of modern Cantonese language media.
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Modern Cantonese