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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Westborough, Massachusetts
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Home  »  China Travel Guide  »  Chinese Culture  »  Chinese Cuisines  »  
Cantonese cuisine

Cantonese cuisine (粤菜), also named Yue cuisine for short, is one of eight cuisines in China and one component of Chinese culture.. It is the representative abroad, when westerners speak of Chinese food, they usually refer to Cantonese cuisine. Guangdong is situated in subtropical zone and borders the South China Sea with a feature of plentiful rainfall and everygreen throughout the whole year, so Guangdong is abundant in natural resources.

Cantonese cuisine is well-known for its extensive use of materials about more than thousands of ingredients including domesticated livestocks, seafoods, etc. Some mountain games such as snack, mouse, cat, even dot are reviewed as the finest cuisine in Guangdong, however, different from Northern China, lamb and goat are rarely eaten.

There are as many as 21 kinds of cooking methods in Cantonese cuisine, especially steamed, fried, fried, baked, stewed, fried, boil and stew and pay more attention to cooking temperature. In Cantonese cuisine, a number of ingredients such as spring onionsugarsaltsoy saucerice wine,cornstarchvinegarscallion oil, and sesame oil, suffice to enhance flavor, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours.Gingerchili peppersfive-spice powder, powdered black pepperstar anise and a few other spices are also used, but often sparingly.

Development of Cantonese cuisine
The development of Cantonese cuisine culture correlate with its local economical growth. After Han Dynasty, Guangdong became the seaway transportation hub between midst and the west. The majority of foreign businessman gathered in Yangcheng. Comparing to mainland, Guangzhou made a faster development. The commercial development led to the rise of food service. Then the southward migration of Song Dynasty resulted in the throng of numerous Royal chefs. During Ming and Qing Dynasty, Guangzhou had been a commercial metropolis at this time when Cantonese cuisine tended to certain maturity.

Representative Dishes
Scalded Prawns

Scalded Prawns is the traditional Cantonese dish with prawns as the main material and boil as the main cooking process. Local Guangdong people prefer to deal with prawns with scaled methods, in order to keep its fresh, sweet and tender. Dip scaled prawns in sauce while eating.

Roasted Sucking Pig
Roasted sucking pig is the specialty of Guangdong Province and is one of the main dishes of Man Han Imperial Feast. As early as West Zhou, roasted sucking pig had been listed as one of eight treasures. A sucking pig was preserved by seasons both inside and outside for thirty minutes, and then roast on charcoal fire. Pigskin contains large amount of collagen, which is good at beauty & skin care.

Sliced Boiled Chicken
Slicked Boiled Chicken, as very famous home dish in Guangdong, features with sleek meat and light and fresh flavor. The chicken is salt marinated and boiled in hot water in whole for about 15 minutes. Cut into pieces after cooling.  A condiment usually accompanied by combining finely minced ginger, green onion, salt and hot peanut oil. 

Roasted Goose
Roosted Goose, a kind of notable dish in Cantonese cuisine, is made by a whole goose containing bittern in abdomen. The goose is roasted in a charcoal furnace at high temperature. It is always cut into slices and served with plum sauce. The Roasted goose have crisp skin, tender meat, fat but not greasy.

Steamed vermicelli roll
Steamed vermicelli roll was originally appeared in Guangdong at the end age of Qing Dynasty. It is a thin roll made from a kind of wide rice noodles, filled with pork, beef, shrimp, pork liver and son. After steamed, it is poured upon sauce before served.

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