Cantonese food is the most popular style of Chinese food in foreign countries. You might have already had it many times without knowing, like Chow Fun or Wonton Noodle Soup. It was brought to the rest of the world by Guangdong emigrants. To learn more about Cantonese food or if you’re going on a China tour, here’s an article on its history, cooking methods, famous dishes, and popular Cantonese restaurants.
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- What is Cantonese Food?
- History of Cantonese Food
- Major Cooking Methods & Seasonings
- Major Styles of Cantonese Cuisine
- Famous Cantonese Dishes
- Cantonese Cuisine Menu
- Where to Eat Authentic Cantonese Cuisine
- Travel with Us to Taste Authentic Cantonese Cuisine
What is Cantonese Food?
Cantonese food is also called Yue cuisine in Chinese. It is one of the eight major cuisines of China. Originated from Guangdong Province, South China, it has a long history and many regional characteristics. Unlike many other types of Chinese cuisine, Cantonese cuisine is known for being mild and balanced. It puts heavy emphasis on the authentic flavors of the ingredients.
History of Cantonese Food
The history of Cantonese food can be traced back to more than 2,000 years ago. Since ancient times, Guangdong had been a transportation and economic hub along the southern coast of China. Its location allowed it access to all kinds of cooking ingredients as well as different types of culinary traditions from Southeast Asia, which later influenced the development of Cantonese cuisine.
Cantonese food saw its golden age during Ming and Qing dynasties. It became an important part of imperial cuisine that was served only to the imperial family, all the while being a popular culinary style among the public. During that time, Cantonese cuisine became more and more diverse with newly invented dishes and innovative cooking methods. It then became more widely popular.
In early 19th century, many Chinese people traveled to North America in search of a livelihood, including many Guangdong people. They opened up Cantonese restaurants which later became widely popular not just among fellow emigrants, but local westerners as well. They have become cultural symbols of China in Hollywood movies and other narratives.
Major Cooking Methods & Seasonings
Cooking Methods & Techniques
There are over twenty different methods of cooking in Cantonese cuisine, including steaming, stir-frying, stewing, frying, and simmering. Steaming is one of the most classic cooking methods of Cantonese cuisine best for preserving the original flavors of the ingredients.
Cantonese chefs are very particular when it comes to stir-frying. It requires one to be meticulous about its temperature, which should be just enough to cook the ingredients in a short amount of time and won’t affect their texture. Stewing and simmering are also very common. With all kinds of ingredients, they allow the stew to be rich in flavors and nutrients.
Ingredients & Seasonings
Ingredients are an important aspect of Cantonese food, if not the most important. Traditional Cantonese food only cooks with what is in season, which means there’re a variety of dishes that change with the time of year. The region has a warm and humid climate allowing all kinds of food production. Seafood plays an important role in the diet of Guangdong people, including shrimp, crabs, and different kinds of clams.
Freshwater ingredients are also common like trout and carp. For poultry, chicken, duck, and goose are prepared in various ways. A variety of vegetables is also a Cantonese signature, including Guangdong cabbage and Chinese broccoli. Besides the usual ingredients, Cantonese food also uses all kinds of dried products like dried scallops (conpoy) and fish maw. They add lots of flavors and nutrients to the dishes.
Compared to other types of Chinese cuisine, Cantonese food is light on seasoning. If any is used, its main purpose is to bring out the food’s original flavor. Soy sauce, rice vinegar, and sugar are the most common condiments. Other seasonings include hoisin sauce, oyster sauce, plum sauce, sweet and sour sauce.
Major Styles of Cantonese Cuisine
There are three major styles of Cantonese Cuisine that together form this rich culinary culture, Guangzhou style, Chaozhou style, and Hakka style. Guangzhou style is the most representative and widespread. It carries the most mainstream and iconic impression of Cantonese food. Chaozhou style incorporates more seafoods and use of herbs. And Hakka style has preserved more influence from central China.
Famous Cantonese Dishes
Dim Sum
Dim sum is the most representative and famous part of Cantonese food. It is closely associated with the yum cha tradition of Guangdong. Yum cha means tea drinking. It is something people of all ages like to do with family and friends there. They go out to enjoy a leisurely breakfast with dim sum and tea. This tradition speaks to people’s positive attitude towards life.
Dim sum means a variety of small dishes that are served for brunch. There are over 1,000 kinds of dim sum including popular options like Har Gow (shrimp dumplings), Siu Mai (Shumai), Rice Noodle Roll (Cheong Fun), and Char Siu Bao. There’re both sweet and savory options that are perfect with a pot of warm tea. It’s a cultural experience you can’t miss when you travel to Guangzhou.
White Cut Chicken
White Cut Chicken is a signature Cantonese dish that is celebrated all over the country. It may seem easy to make but in fact involves lots of techniques. The chicken is poached in water without any seasoning. After it’s cooked, it is immediately cooled in iced water.
When it is done, the meat appears white and tender under the golden skin. Served with a dipping sauce made of ginger-scallion oil and cooking wine, it is refreshing and delicious.
Roast Goose
Roast Goose is a well-loved classic of Cantonese food for its crispy skin and juicy meat. It is served with a sweet plum sauce that complements the savory taste of the meat and at the same time counteracts the greasiness. A simple meal with Roast Goose, some rice, and vegetables is satisfying and affordable.
Beef Chow Fun
If you’re into Chinese food, you might be familiar with Beef Chow Fun. It is made of shahe noodles stir-fried with beef, bean sprouts, and other vegetables. Shahe noodle is a kind of rice noodles originated from Guangzhou. It is broad and chewy, perfect for stir-frying.
Char Siu
Char Siu is sliced pork that is both sweet and savory. The tender and slightly fat pork slices are coated in a sweet sauce. They are red on the outside and white on the inside. Another way to serve it is to dice them up and stuff them in steamed buns.
Stew Soup
The Cantonese Stew Soup is one of the healthiest dishes. It can be made with a variety of ingredients, chicken, ribs, oxtail, and so on, with herbs and vegetables. It is simmered for hours till the broth is flavorful and full of nutrients. >> See other top soup dishes in China
There are many more popular food in Guangzhou waiting to entertain you stomach.
Cantonese Cuisine Menu
Popular Cantonese Dishes
Chinese name |
English name |
Pinyin |
白切鸡 |
White Cut Chicken |
Bái qiē jī |
烧鹅 |
Roast Goose |
Shāo é |
烤乳猪 |
Roast Suckling Pig |
Kǎo rǔ zhū |
叉烧 |
Char Siu |
Chā shāo |
豉汁蒸排骨 |
Steamed Ribs with Black Bean Sauce |
Chǐ zhī zhēng pái gǔ |
糖醋咕噜肉 |
Sweet and Sour Pork |
Táng cù gū lū ròu |
白灼虾 |
White Boiled Shrimp |
Bái zhuó xiā |
蚝油菜心 |
Guangdong Cabbage with Oyster Sauce |
Háo yóu cài xīn |
老火靓汤 |
Stew Soup |
Lǎo huǒ liàng tāng |
云吞面 |
Wonton Noodles |
Yún tūn miàn |
干炒牛河 |
Beef Chow Fun |
Gān chǎo niú hé |
煲仔饭 |
Clay Pot Rice |
Bāo zǎi fàn |
皮蛋瘦肉粥 |
Century Egg Lean Meat Porridge |
Pí dàn shòu ròu zhōu |
双皮奶 |
Double Skin Milk |
Shuāng pí nǎi |
龟苓膏 |
Herbal Jelly |
Guī líng gāo |
Popular Dim Sum Dishes
Chinese name |
English name |
Pinyin |
虾饺 |
Har Gow (Shrimp Dumplings) |
Xiā jiǎo |
烧卖 |
Shumai |
Shāo mài |
叉烧包 |
Char Siu Buns |
Chā shāo bāo |
蛋挞 |
Egg Tarts |
Dàn tǎ |
肠粉 |
Cheong Fun (Rice Noodle Rolls) |
Cháng fěn |
凤爪 |
Steamed Chicken Feet |
Fèng zhǎo |
流沙包 |
Salted Egg Yolk Buns |
Liú shā bāo |
叉烧酥 |
Char Siu Pastry |
Chā shāo sū |
杨枝甘露 |
Mango Pomelo Sago |
Yáng zhī gān lù |
Where to Eat Authentic Cantonese Cuisine
To taste the most authentic Cantonese cuisine when you travel to China, there’re some excellent options in both Guangzhou and Hong Kong. Here are some of the best places to eat in Guangzhou and Hong Kong.
Where to Eat in Guangzhou
- Guangzhou Restaurant (广州酒家): a classic option for first-timers
- Bingsheng Restaurant (炳胜品味): a high-end restaurant with innovative style
- Tao Tao Ju (陶陶居): popular tea house for dim sum
Where to Eat in Hong Kong
- Lian Xiang Lou (莲香楼): traditional Cantonese dishes and dim sum
- Tim Ho Wan (添好运): restaurant chain specialized in dim sum
- Lung King Heen (龙景轩): a Michelin-three-starred high-end restaurant with exquisite food and service
Travel with Us to Taste Authentic Cantonese Cuisine
Come on a Guangzhou food tour with us to taste the most authentic Cantonese cuisine. We can also help you customize a Guangzhou or Hong Kong tour for the best Cantonese food experience. Here are some itineraries for your reference:
