Cantonese cuisine, one of the eight great traditions of China, has a rich history and is popular worldwide, largely due to the large number of Cantonese emigrants. Known for its balanced flavours and use of fresh ingredients, Cantonese cuisine has long been a cornerstone of Chinese restaurants around the world.
Until the end of the 20th century, most Chinese restaurants in the West mainly served Cantonese dishes such as sweet and sour pork, wonton soup and fried rice, popular classics that are still very popular today. Interestingly, many dishes that are often labelled as "Western Chinese" have their roots in Canton. For example, the famous San Choi Bao, a favourite staple dish in Australia. Although it is considered part of Australian Chinese cuisine, it is actually an authentic Cantonese dish. The combination of crisp, fresh ingredients and flavourful fillings makes it a real highlight.
As Switzerland has an abundant supply of high-quality fresh produce, there are many ways to refine this dish. Imagine using local salad vegetables to create a version of San Choi Bao that surpasses the original, light, refreshing and perfect as a starter or even a main course. The adaptability of Cantonese cuisine and its focus on fresh flavours make it a perfect match for the Swiss palate, and its versatility offers endless possibilities for creative culinary expression.
Sin Mei has over 20 years of experience in the food and beverage industry. Award-winning founder of tea rooms and cafés in Hong Kong, Shanghai and Australia before coming to Europe. She now lives in Lucerne, Switzerland.
