| The vastness of China's geography
and history echoes through the polyphony of Chinese cuisine.
To begin, it is best to divide Chinese cuisine, into that
of four major regions: the northern plains, including Beijing;
the fertile east, watered by the Yangtse River; the south,
famous for the Cantonese cooking of the Guangdong Province;
and the fecund west of Szechwan and Hunan Provinces.
Canton is, perhaps, the most famous of the food areas. Long,
warm, wet days throughout the year create the perfect environment
for cultivating most everything.
The coast provides ample seafood, the groves are filled with
fruits. Cooking methods and recipes here are sophisticated
and varied. Since the local produce is so gorgeous, the cooking
highlights its freshness, relying less on loud sauces and
deep-frying. |
An emphasis on preserving the
natural flavor of the food is the hallmark of Cantonese cuisine.
A Cantonese chef would consider it a culinary sin of the highest
order to produce a dish that was overcooked or too heavily
seasoned. Not surprisingly, many dishes are stir-fried or
steamed - both these cooking methods allow foods to retain
their natural taste.
When it comes to ingredients, Cantonese cooks are fortunate
in living in an area with abundant rainfall and a tropical
climate. Seafood - including fish and shellfish, tropical
fruit, rice and a wide array of vegetables are readily available.
The Cantonese believe it is paramount that these be as fresh
as possible. maybe, this is why we often see large fish tanks
in the restuarants with your next meal swimming around. The
vendor take great pride in demonstrating the freshness of
the fish - killed a mere few hours earlier - possibly by pointing
out that you may still see its heart beating. However, the
Cantonese are also very inventive, and happy to incorporate
non-native ingredients in their cooking. Artistic presentation
and garnishing are also very important.
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