Its name comes from the port city of Canton, capital of Kwangtung province in southeastern China. Of all the styles of Chinese cooking, Cantonese food is probably the most familiar to Americans.
From Canton came waves of immigrants in the 19th century, who introduced Chinese cooking to the United States. Many of the Chinese restaurants that first opened in America served not what they thought was best, but what they thought would appeal most to the local clientele - which was basic, simple Cantonese food, often enjoyed as much for its low price as its taste appeal.
With the popularity of more regional Chinese restaurants in the United States, Cantonese food has lost some of its appeal. It is time to think beyond chop suey and chow mein and explore the many delicious Cantonese dishes which show the greatest variety and depth of any of the regional Chinese cuisines.
Southeastern China has an unusual abundance of good food to cook. Its moist, tropical climate provides a long growing season for rice, vegetables and fruits, and the 1,000 mile coastline is rich with fish and shellfish. Fresh ingredients need few frills: Cantonese food is light and generally mild, with the emphasis on pure natural flavors.
Other influences upon the cooking of Canton through the centuries is from migrations from northern China during times of political turmoil, and also by commerce with the Portuguese, Dutch and other Western traders who first established contact with the Chinese, introducing foods such as peanuts, corn, tomatoes and white potatoes.
World-wide, Cantonese cooks have become popular for their wide variety of stir-fried dishes and for their expertise in preparing a multitude of snack foods. from fried noodles to steamed dim sum. Their favorite seasonings include Black Bean Sauce, Oyster Sauce and Lobster Sauce.
From Canton came waves of immigrants in the 19th century, who introduced Chinese cooking to the United States. Many of the Chinese restaurants that first opened in America served not what they thought was best, but what they thought would appeal most to the local clientele - which was basic, simple Cantonese food, often enjoyed as much for its low price as its taste appeal.
With the popularity of more regional Chinese restaurants in the United States, Cantonese food has lost some of its appeal. It is time to think beyond chop suey and chow mein and explore the many delicious Cantonese dishes which show the greatest variety and depth of any of the regional Chinese cuisines.
Southeastern China has an unusual abundance of good food to cook. Its moist, tropical climate provides a long growing season for rice, vegetables and fruits, and the 1,000 mile coastline is rich with fish and shellfish. Fresh ingredients need few frills: Cantonese food is light and generally mild, with the emphasis on pure natural flavors.
Other influences upon the cooking of Canton through the centuries is from migrations from northern China during times of political turmoil, and also by commerce with the Portuguese, Dutch and other Western traders who first established contact with the Chinese, introducing foods such as peanuts, corn, tomatoes and white potatoes.
World-wide, Cantonese cooks have become popular for their wide variety of stir-fried dishes and for their expertise in preparing a multitude of snack foods. from fried noodles to steamed dim sum. Their favorite seasonings include Black Bean Sauce, Oyster Sauce and Lobster Sauce.
