The fresh, natural flavors of Cantonese
cuisine are designed to tantalize the taste
Cantonese is the best-known style of Chinese
cooking worldwide. Ingredients are purchased
and prepared the same day and cooked just
before serving, using few spicy seasonings.
In many seafood restaurants, diners can
choose fish from the tanks in which they are
swimming. The price of the seafood is
determined on a "pay by tael" basis. A
tael is a Chinese unit of measurement,
approximately equal to 1.2 ounces. Dried
seafoods such as shark's fin, abalone and
conpoy, are often served.
Enjoy an old Cantonese custom, dim sum,
which is inextricably linked to the Chinese
tradition of yum cha or "drinking
tea". Dim sum (literally "to touch
the heart") are special Cantonese snacks
chosen from steaming bamboo baskets of
delectable dishes paraded past on trolleys.
Hong Kong boasts the best international
dim sum chefs, who prepare
mouth-watering delicacies such as steamed
pork spareribs, steamed buns with roast pork
and har gao, shrimp dumplings with a
translucent skin. There are usually three to
four pieces per order, with each dish, plate
or steamer basket having a different price.
When getting your teacup filled, it is
Chinese custom to tap your fingers on the
table near your cup twice as a sign of
reverence and thanks.
Another style of Cantonese dining can be
found at outdoor cooked-food stalls. These
aromatic eating-places serve some of the
best - but very simple - seafood, noodle and
rice dishes - typically in an alfresco
Style :: Index
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