It is made from a whole poached chicken that is sliced up, with the cuts put back on top of one another. One version, based out of Sichuan is called “Saliva Chicken,” because of its mouth-watering reputation.Ĭantonese style White Cut Chicken is a simple, satisfying cuisine. White Cut ChickenĪ dish with many different faces, White Cut Chicken is a flexible dish that can be served in various widely ranged styles.
Seasoning is made from a combination of honey, Chinese 5 Spices (ground fennel, Sichuan peppercorns, star anise, cinnamon, and cloves), fermented bean curd, hoisin sauce (black bean sauce mixed with Chinese 5 spice), and soy sauce.Ĭhar Siu is usually served on a bed of white rice, with bac choi or morning glory as a side dish. Presently, pork shoulder is the preferred cut of meat for Char Siu, but wild boar and all sorts of other meats were used in antiquity. “Char” means “fork” and “Siu” means “burn/roast.” The dish is prepared from seasoned strips of skewered pork, in a covered oven or over a fire. It seems barbecued meat goes about as far back in human history as fire itself. Char SiuĬhar Siu is a popular style of Cantonese barbecued pork that dates back to ancient times. Garlic and bamboo shoots are also commonly added to this dish for flavor.
Sweet and sour pork is made by wok-frying pork in a corn flour batter spiced with sugar, vinegar, ketchup, and soy sauce. The famous American-Chinese dish chop suey refers to sweet and sour pork. It became popular in The States after the migrant workers started turning to different professions, notably cooking. During the 1800s, Chinese migrant miners and railroad workers brought the cuisine to the US. Guangzhou-style sweet and sour pork dates back to the 18th century when a prosperous family used to test their chefs by having them prepare the dish. The broth contains seasoning- of course- and some leafy greens, usually bak choi. The noodles are traditionally al dente (a bit under-cooked) and extremely thin, like vermicelli. In Guangdong, the recipe calls for wonton made primarily of shrimp, and up to 30% minced pork. Despite the name, the dish is usually a warm soup, served with noodles (mien, pronounced: mee-ehn, in Chinese), and wonton dumplings. Wonton Noodles or Wonton Mien is an age-old dish, dating back to before the Tang Dynasty (618-907 CE), the dynasty which gave the cuisine its name. This mid-morning snack tradition is one of the most popular customs in Canton, and everyone who visits Guangdong’s capital, Guangzhou, should experience it at least once. Many different types of tea can be served as Yum Cha, including Oolong, Tieguanyin, and Pu’er. Usually, Yum Cha is served with Dim Sum, as part of the tea ceremony. Yum Cha, or morning tea, is not just food but also a popular Cantonese pastime. Less adventurous visitors will be pleased by the lack of spicy food compared to other Chinese regional cuisines.
The main staple of the region is rice, and most dishes will be composed of rice, meat and/or seafood, and vegetables. Visitors to Guangzhou, the capital city of Guangdong Province (formerly known as Canton), will find a wide range of food that specializes in savory meats and noodles, and sweet desserts. Home China Guide Guangzhou Guangzhou FoodĬantonese food is known for its sweet, mild, and savory flavors.
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