Cantonese cuisine comes from the province of Guangdong and has its origins in the Qin and Han dynasties. It is known for its light and fresh flavours that preserve the natural taste of the ingredients. It combines southern Chinese characteristics that have been refined over the centuries. After the reforms and the opening up of China, Cantonese cuisine was recognised internationally as an outstanding Chinese style of cooking.
The most famous dishes include white-cut chicken, roast goose, char siu in honey glaze and shark fin soup. Cantonese cuisine, which focuses on precise techniques such as slow cooking and stir-frying. It impresses with its subtle, refreshing flavours and is appreciated worldwide for its culinary finesse.
Cantonese dim sum is a unique branch of Cantonese cuisine known for its delicacy and variety. Traditionally, dim sum is eaten at tea time and includes a variety of dishes such as prawn dumplings, siu mai, char siu buns and egg tarts. The cuisine is particularly known for its meticulous preparation and emphasis on colour, aroma, flavour and presentation. Accordingly, every piece of dim sum underlines the Cantonese appreciation of fresh ingredients and original flavours.
Cantonese dim sum, which is widespread in Guangdong and celebrated in Chinese restaurants around the world, has become a hallmark of Cantonese food culture.
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