What Is Cantonese Food? – Eat China (S1E2)

Posted on: November 2, 2022 November 2, 2022
Categories: Cantonese cuisine
Tags: asia, asian food, canto, canton, cantonese, char siu, china, chinese, chinese cooking, chinese cuisine, chinese culture, chinese food, chop suey, cooking, culture, delicious, dim sum, dumplings, eat china, explainer, fish, food, Goldthread, guangdong, guangzhou, hoisin sauce, hong kong, lee kum kee, lo mein, noodles, oyster sauce, rice, roast pork, scmp protest, seafood, seafood restaurant, south china morning post, stir-fry, street food, takeout, the food ranger, wonton

Think about your typical Chinese restaurant in the United States. What’s on the menu? It’s likely wonton, chop suey, and lo mein. These dishes all come from one part of China: the Cantonese region.

But even Cantonese food is more diverse than what you might find in the States. Seafood, roast meat, and dim sum are staples of the cuisine, and chefs pride themselves on subtly bringing out the natural flavors of ingredients—without too much spice or sauce.

This is our primer on the food of Guangdong Province and Hong Kong. It’s also the second episode of our 13-part series on Chinese food called Eat China. In the next episode, we’ll go on a food tour in Hong Kong and hit up three restaurants you have to try.

If you liked this video, we have more stories about Chinese food, including:

Chinese Food 101: North vs. South vs. East vs. West – Eat China (S1E1)

How Hong Kong’s Signature Pineapple Bun Gets Made

Follow us on Instagram for behind-the-scenes moments:
http://instagram.com/goldthread2
Stay updated on the latest on Twitter:
Tweets by Goldthread2
Join the conversation on Facebook:
http://facebook.com/goldthread2
Have story ideas? Send them to us at [email protected]

#china #cantonese #chinesefood

Producer and Host: Clarissa Wei
Videographer: Nicholas Ko
Editor and Animation: Ray Ngan
Mastering: Victor Peña

Music: Audio Network
—

source