Cantonese cuisine

Cantonese cuisine
Chefs cook with a wok
Traditional Chinese廣東菜
Simplified Chinese广东菜
JyutpingGwong2 dung1 coi3
Cantonese YaleGwóng dūng choi
Transcriptions
Standard Mandarin
Hanyu PinyinGuǎngdōngcài
Bopomofoㄍㄨㄤˇ ㄉㄨㄥ ㄘㄞˋ
Wade–GilesKuang3-tung1-ts'ai4
Tongyong PinyinGuǎngdong-cài
IPA[kwàŋ.tʊ́ŋ.tsʰâɪ]
Yue: Cantonese
Yale RomanizationGwóng dūng choi
JyutpingGwong2 dung1 coi3
IPA[kʷɔŋ˧˥tʊŋ˥tsʰɔj˧]
Yue cuisine
Traditional Chinese粵菜
Simplified Chinese粤菜
JyutpingJyut6 coi3
Cantonese YaleYuht choi
Transcriptions
Standard Mandarin
Hanyu PinyinYuècài
Bopomofoㄩㄝˋ ㄘㄞˋ
Wade–GilesYüeh4-ts'ai4
Tongyong PinyinYuè-cài
IPA[ɥê.tsʰâɪ]
Yue: Cantonese
Yale RomanizationYuht choi
JyutpingJyut6 coi3
IPA[jyt̚˨tsʰɔj˧]
Map showing major regional cuisines of China

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.

  1. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p17.
  2. ^ Klein, Jakob A. (October 2007). "Redefining Cantonese cuisine in post-Mao Guangzhou". Bulletin of the School of Oriental and African Studies. 70 (3): 511–537. doi:10.1017/S0041977X07000821. ISSN 0041-977X. S2CID 146794802.
  3. ^ Civitello, Linda (23 March 2011). Cuisine and Culture: A History of Food and People. Wiley. p. 281. ISBN 9781118098752.

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