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Topic: Cantonese cuisine

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	cuisine - FUTEF (Site not responding. Last check: 2007-11-03)
		French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is renowned for both its classical ("haute cuisine") and provincial styles.
		A 'cuisine' (from French 'cuisine', meaning "cooking; culinary art; kitchen;" itself from Latin 'coquina', meaning the same; itself from the Latin verb 'coquere', meaning "to cook") is a specific set of cooking traditions and practices, often associ...
		'Indian cuisine' is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society.
	futef.com /search?query=cuisine (440 words)

	Cantonese cuisine - Wikipedia, the free encyclopedia
		Sometimes, Chiuchow cuisine and Hakka cuisine are also grouped with in the Cantonese cuisine because of the geography.
		Cantonese cuisine can be characterized by the use of very mild and simple spices in combination.
		Cantonese cuisine is sometimes considered bland by those used to thicker, richer and darker sauces of other Chinese cuisines.
	en.wikipedia.org /wiki/Cantonese_cuisine (1612 words)

	Regional Cuisine From Around The World
		Cantonese cuisine is a treat for the eyes and the nose as much as for the mouth.
		Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine.
		Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon.
	cuisinedigest.com (2873 words)

	The Cultural Heritage of China :: Food & Drink :: Cuisine :: Regional Cuisine
		However, Szechuan cuisine's reputation for being spicy is much older: sichuan pepper, or "numbing pepper" is an indigenous plant (fruit) that produces a fragrant, numbing, almost citrus-y spice, and is still a key ingredient in Szechuan food to this day; ginger and spicy herbs were used early on.
		The prominence of Cantonese cuisine outside China is likely due to the disproportionate emigration from this region, as well as the relative accessibility of some Cantonese dishes to foreign palates.
		Yunnan cuisine (Chinese: 云南菜; Pinyin: yúnnán cài) is an amalgam of Han and Chinese minority cuisines.
	www.ibiblio.org /chineseculture/contents/food/p-food-c01s03.html (5056 words)

	Cantonese Food
		Cantonese cuisine originates from the region around Canton (Guangzhou) in southern China's Guangdong province.
		Cantonese cuisine includes almost all edible food in addition to the staples of pork, beef and chicken, such as snakes, snails, insects, worms, chicken feet, duck tongues, and entrails.
		Cantonese normally only consume the liquid in the pot, the solids are usually thrown away unless they are expensive such as abalones or shark fins.
	www.shanghaifinance.com /food/cantonesefood/cantonesefood.php (742 words)

	pq411.com Cuisine and Food Articles (Site not responding. Last check: 2007-11-03)
		Regional Cuisine of China: Cantonese Flavors Cantonese cuisine, one of the earliest of China’s eight primary regional cuisines to become known internationally, arose from the Guangdong province in southern China.
		Regional Cuisine of Mexico Just south of the United States and bordering the Gulf of Mexico and the Caribbean Sea, Mexico is quickly advancing both culturally and economically. The devaluation of the peso in 1994 threw the...
		Szechwan Cuisine The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery...
	www.pq411.com /Cuisine/index.asp (1849 words)

	Welcome to finest cuisine
		Cantonese cuisine, one of the earliest of China's eight primary regional cuisines to become known internationally, arose from the Guangdong province in southern China.
		Cantonese cuisine has evolved from China's more than five thousand years of history, which began to be recorded in writing from about 1500 BC, with the first city in Guangdong province being built in 214 BC.
		The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the Szechwan cuisine its characteristic burn.
	www.finest-cuisine.com /sitemap.html (3875 words)

	Hong Kong: Chinese Cuisines
		Of all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest and has been considered so for centuries.
		Steaming and stir-frying are a Cantonese cook's pride and the most popular dishes are seafood (the one plentiful natural resource for coastal communities), pork (largely imported), fowl (primarily the versatile chicken) and vegetables, which have an honored place in a cuisine that has been influenced by Buddhist and Taoist vegetarian beliefs.
		When they meet Szechuan cuisine, they see other similarities - with the spicy cuisines of Thailand, India and the Malay peoples; the food of China's western school, named after the province of Szechuan is a chili-clad hot experience.
	www.globalgourmet.com /destinations/hongkong/hkcuisine.html (2033 words)

	Chinese Cuisine
		Cantonese cuisine is most popularly known for its combination of many styles of cooking, with an emphasis on stir-fried dishes and subtle flavours.
		Cantonese cuisine is also famous for its variety of soups and broths.
		Cantonese cooking is also known for its varieties of steamed dumplings, known the world over as dim sum.
	www.geocities.com /keiwei_mp3/malaysia/foods/chinese_cuisine.html (1655 words)

	Travellers Tips to China - Food (Site not responding. Last check: 2007-11-03)
		Chinese cuisine has a long history and is famous all over the world for its rich flavour and delightful colorings.
		While Cantonese dishes being the representative, they are characterised by their great variety of ingredients, such as fresh water fish, seafood, birds, snakes, insects, rats etc..
		Huaiyang Cuisine mainly consists of Yangzhou, Zhenjiang, and Juaian dishes in water villages south of the Yangtze River (Chang Jiang) which are characterised by the strictness in material selecting, the emphasis of cleanliness and freshness of its ingredients, fine workmanship in cutting, matching, cooking and arrangement.
	www.travel.com.hk /china/food.htm (611 words)

	Chinese Cuisine Introduction
		Cantonese cuisine originated from the areas of Guangdong Province and Hong Kong in southern China.
		Cantonese sauces are mild and subtle so as to not overpower the freshness of the ingredients.
		Generally considered the cuisine of China is southeastern region of Zhejiang Province, the sauces tend to be rich due to slow cooking techniques and reduction of sauces.
	www.chinatownconnection.com /chinese_cuisine.htm (636 words)

	Travel And Living
		The most familiar and well-travelled Chinese cuisine, Cantonese cooking can be found in Chinatowns in cities all over the world.
		Classic Cantonese cooking emphasise the quality and freshness of ingredients and Cantonese chefs specialise in cooking techniques that retain the natural taste of ingredients, such as stir-frying, steaming and roasting.
		Cantonese cuisine is also popular for its subtle use of sauces and its diversity of ingredients and cooking methods.
	www.travelandliving.co.uk /food/chinese_cuisine/cantonese/index.shtml (214 words)

	Chinese Cuisine
		The most familiar Chinese dishes come from Cantonese cuisine, and Hong Kong is the world capital for this style of cooking since most residents trace their roots to Guangdong (Canton) Province.
		The cuisine is noted for fast cooking at high temperatures, such as steaming and stir-frying, which seal in flavours and leave vegetables crunchy and delicious.
		Seafood is the highlight of Chiu Chow cuisine from the coastal region of Guangdong.
	members.tripod.com /cityoflife/chicuisine.html (705 words)

	E-MAGAZINE -- CULINARY TREASURES OF THE ORIENT - A NEWS ROOM GUIDE TO CHINESE CUISINE IN THAILAND
		Though Cantonese cuisine features a variety of different cooking methods, restaurants prefer to preserve flavour and freshness by using quick stir-frying, steaming and deep- frying.
		The imperial cuisine of today has evolved from the ancient recipes of the Qing Dynasty (1644-1912); great care is taken to ensure the authenticity of the dishes.
		Unlike Cantonese cuisine, Hainanese food is not typically recognised as being one of the ‘great cuisines’ of China.
	www.tatnews.org /emagazine/2443.asp (2232 words)

	[No title]
		Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes.
		Cuisine deriving from northern Vietnam, much of which is relatively inhospitable to agriculture, exhibits fewer herbs and vegetables, with beef by far the most popular meat.
		The cuisine of the Singaporean-Chinese fusion tend to be extremely rich, with spices and peanuts often flavoring the dishes.
	www.explorechinatown.com /PDF/ChinatownCuisines.doc (2557 words)

	Cantonese Cuisine - by food author Howard Hillman
		Cantonese cooking is generally considered by gourmets to be China's best all around regional cuisine.
		Cantonese cuisine today defines an area much greater than the city and immediate environs of Canton.
		Cantonese cooking is the most diversified and subtly seasoned in China.
	www.hillmanwonders.com /cuisines/cantonese_cuisine.htm (318 words)

	Travel To China - Cantonese Cuisine
		Cantonese cuisine originates from the region around Canton in southern China's Guangdong province.
		Cantonese cuisine is sometimes considered bland by Westerners used to thicker, richer and darker sauces of other Chinese cuisines.
		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.
	www.goingtochina.com /food/Cantonese_Cuisine.htm (1031 words)

	Favorite Asian Cuisines \| Asian American Poll \| GoldSea
		You state that "...Cantonese food is focused on variety and freshness since Canton province is near the sea." I have a major news flash for you.
		Cantonese food is focused on variety and freshness since Canton province is near the sea.
		Cantonese cuisine can be found in almost every country in the world.
	goldsea.com /Poll/Cuisine/cuisine_0830.html (1223 words)

	he Cuisine of China (Site not responding. Last check: 2007-11-03)
		Cantonese cooking is probably the most familiar in the USA and in the Western countries.
		In general, Cantonese cuisine is characterized by its variety, the freshness of its ingredients, and its delicate sauces and seasonings.
		Hunan cuisine, like that of neighboring Sichuan, is noted for its liberal use of the hot chili pepper.
	www.163asia.com /cwok_5cuisinec.htm (931 words)

	Singapore : Restaurants : Local Cuisine \| Frommers.com
		Cantonese cooks emphasize freshness of ingredients, and typical preparation involves quick stir-frying in light oil or steaming for tender meats and crisp, flavorful vegetables.
		Other Teochew contributions to local cuisine are the Teochew fish ball, a springy ball made from pounded fish served in a noodle soup, and the traditional Singaporean breakfast dish congee (or moi), which is rice porridge served with fried fish, salted vegetables, and sometimes boiled egg.
		Two dishes that have made it as local cuisine favorites are the oyster omelet, flavored with garlic and soy, and Hokkien mee, which is thick wheat noodles with seafood, meat, and vegetables in a heavy sauce.
	www.frommers.com /destinations/singapore/0077024034.html (1856 words)

	Food for thought: SARS link to Cantonese cuisine
		This is the fastest-growing province renowned for the Cantonese cuisine, one of the four major culinary subcultures in China.
		Cantonese dishes boast exquisite presentation, palatable taste, and outrageous, and often distorted, "creativity." It is this last trait that is troubling people in other parts of China and the outside world.
		The "creativity" of the Cantonese cuisine is ruining China's wildlife and that of China's neighbors such as Vietnam.
	www.freerepublic.com /focus/f-news/897785/posts (2756 words)

	Hong Kong Food Info, Dining Services, Northwestern University
		The Cantonese people are very finicky when it comes to the freshness of their food.
		Cantonese cooking is somewhat lighter than most regional Chinese cuisine.
		Cantonese menus are long and can often confuse the diner in making a decision.
	www.northwestern.edu /nucuisine/announcements/hongkong.html (699 words)

	Chinese Cantonese Cuisine
		The spices used in Cantonese cooking tend to be light and simplistic: ginger, salt, soy sauce, white pepper, spring onion, and rice wine.
		There are few Cantonese desserts that are indigenous to the region, though many restaurants offer a mango based pudding or tapioca.
		Cantonese cuisine is a treat for the eyes and the nose as much as for the tongue and mouth.
	chetday.com /chinesecuisine.htm (580 words)

	Chinese Cuisine - Cantonese :: Chinese Food and Chinese Cooking Style
		The fresh, natural flavors of Cantonese cuisine are designed to tantalize the taste buds.
		Cantonese is the best-known style of Chinese cooking worldwide.
		Dim sum (literally "to touch the heart") are special Cantonese snacks chosen from steaming bamboo baskets of delectable dishes paraded past on trolleys.
	www.chinesefooddiy.com /intro_cantonese.htm (373 words)

	The Cantonese Connection: The Waning of One of the World's Great Cuisines
		The style for superb Cantonese style food was slowly reformed, incorporating many flavors of the regional Chinese cuisine, such as Szechwan and Peking and their special ingredients into the Cantonese-style cooking.
		A pioneer of nouvelle Cantonese cuisine, Henry C. Wong, experienced this particular problem in the early 1990's when he attempted to open a Chinese restaurant in California.
		Perhaps, if Americans come to perceive nouvelle Cantonese cuisine in the same way they view California cuisine, it may one day be fully appreciated in the upper echelon of the world's finest cuisine.
	www.epicurean.com /articles/cantonese-connection.html (1573 words)

	Cantonese Cooking at Epicurious.com
		Long considered the queen of Chinese regional cuisines, Cantonese cooking is finally being discovered by Westerners in all its richly flavorful brilliance.
		Guangdong (formerly Canton), China's southernmost province and the home of classic Cantonese cooking, is one of the most fertile regions in the world, with a dizzying variety of fresh produce and seafood.
		From classic Cantonese spots serving sophisticated, authentic dishes, to the creative fusion menus of Hong Kong-raised chefs such as Joseph Poon, these new places have brought a fresh perspective to America's love affair with Chinese food.
	www.epicurious.com /features/going_global/cantonese/intro (479 words)

	Chinese Cuisine - Chinese Food, Selected Recipes and Cooking
		Chinese cuisine's entree normally strives for three to five colors, made up of the main ingredient, with more secondary ingredients of contrasting colors and textures; these are prepared and cooked to enhance their own qualities, with the use of appropriate condiments and garnishing, enabling to chef to present a delicious platter of fragrant delicious art.
		Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.
		Sichuan Cuisine, known more commonly in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world.
	www.china-guide.com /culture/cuisine.html (1321 words)

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