Cantonese cuisine

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Cantonese cuisine
Chefs cook with a wok
Traditional Chinese	廣東菜
Simplified Chinese	广东菜
Jyutping	Gwong2 dung1 coi3
Cantonese Yale	Gwóng dūng choi
Transcriptions Standard Mandarin Hanyu Pinyin Guǎngdōngcài Bopomofo ㄍㄨㄤˇ ㄉㄨㄥ ㄘㄞˋ Wade–Giles Kuang3-tung1-ts'ai4 Tongyong Pinyin Guǎngdong-cài IPA [kwàŋ.tʊ́ŋ.tsʰâɪ] Yue: Cantonese Yale Romanization Gwóng dūng choi Jyutping Gwong2 dung1 coi3 IPA [kʷɔŋ˧˥tʊŋ˥tsʰɔj˧]
Yue cuisine
Traditional Chinese	粵菜
Simplified Chinese	粤菜
Jyutping	Jyut6 coi3
Cantonese Yale	Yuht choi
Transcriptions Standard Mandarin Hanyu Pinyin Yuècài Bopomofo ㄩㄝˋ ㄘㄞˋ Wade–Giles Yüeh4-ts'ai4 Tongyong Pinyin Yuè-cài IPA [ɥê.tsʰâɪ] Yue: Cantonese Yale Romanization Yuht choi Jyutping Jyut6 coi3 IPA [jyt̚˨tsʰɔj˧]

Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.^[1] Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.

The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles. However, scholars may categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines.^[2] Neighboring Guangxi's cuisine is also considered separate despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province.

Cantonese cuisine is one of the Eight Great Traditions of Chinese cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China.^[3] Until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.