Wine Making

Cantonese Regional Cuisine



Swiss Cheese Fondue
Ingredients

600g white bread (I recommend baguette or any other kind of white bread with a lot of rind)

600g Swiss cheese (e.g. Freiburger, .....


Easily the most well-known of the Chinese regional cuisines,

Cantonese cuisine comes from the region around Canton in

Southern China. Simple spices and a wide variety of foods used

in cooking characterize Cantonese cuisine. Of all the Chinese

regions, Canton (Guangdong province) has the most available food

resources. Its proximity to the sea offers a veritable marine

cornucopia to be added to its dishes, making possible such

delicate matings as Seven Happiness, a dish that includes

shrimp, scallops, fish and lobster along with chicken, beef and

pork. The light, delicate sauce, quick cooking and subtle

spicing allows the natural flavors to shine through rather than

being overwhelmed and blending together.



The spices used in Cantonese cooking tend to be light and

simple: ginger, salt, soy sauce, white pepper, spring onion and

rice wine. For many who are used to the more rich, spicy and

complex flavors of Hunan and Szechwan cooking, Cantonese cooking

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"Fuzzy Headed" Job Goals Lead to a "Fuzzy Headed" Life



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headed" life and job decisions. I believe both are ent .....
may seem bland - but the subtle blends of flavor and aroma are

created by the hand of a master chef.



All Chinese cuisine takes far more into account than the flavor

of a dish. Chinese cooking is a presentation of texture, color,

shape and aroma with even the name of the dish contributing to

its overall presentation. In true Oriental fashion, a meal is

poetry, with every part of it contributing to the overall

effect. Chinese courtesy demands that a guest be treated with

honor, and to present a guest with anything less than perfection

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As an honor to guests, freshness is one of the ultimate

'ingredients' in Cantonese regional cooking. In many

restaurants, guests can choose their meal from a seafood tank in

the dining room. It's not unusual for a patron to be brought a

live fish or crab at the table as proof of the freshness of the

meal about to be prepared. Vegetables are likewise fresh, crisp

and sweet, and the quick cooking methods preserve each flavor

separately to play against the others.



Light sauces with subtle seasonings bring out the natural

sweetness of seafood - but the Cantonese chef will only use the

very freshest seafood in those dishes. For 'stale' seafood,

Cantonese cuisine offers thick, spicy sauces meant to mask the

characteristic odor of fish. Pungent/sweet dishes like sweet and

sour butterfly shrimp might be served this way.



ALL I WANT FROM SANTY IS MY SANITY
ALL I WANT FROM 'SANTY' IS MY SANITY
Rev. James L. Snyder

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There are few Cantonese desserts that are indigenous to the

region, though many restaurants serve a mango based pudding or

tapioca. Most meals are served with plain boiled rice, and

accompanied by either tea or rice wine.



Wherever in the world you are, you're likely to find restaurants

that serve Cantonese cuisine. It has been carried across the

world by emigrants from the Quangdong province, and its light,

delicate flavors are easy on the Western palate. To truly

appreciate it though, takes more than the taste buds. Cantonese

cuisine is a treat for the eyes and the nose as much as for the

mouth. Appreciate it.



About the author:

Kirsten Hawkins is a food and nutrition expert specializing the

Mexican, Chinese, and Italian food. Visit

http://www.food-and-nutrition.com/ for more information on

cooking delicious and healthy meals.

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