Cantonese cuisine is appreciated by people from all over the world. Beef Chow Fun or Wonton Noodle Soup are popular dishes on the menu of all Chinese restaurants. In America, this cuisine was brought by the Guangdong emigrants. This post will take you on a tour of Cantonese food, history, cooking methods, and famous dishes offered at Cantonese restaurants NYC. 

Cantonese food in the Chinese language is called Yue cuisine. It is one of the top cuisines of the country. Owing to its long history, the cuisine has incorporated elements of many regions. Cantonese food is different from other Chinese food because of its mild and balanced flavor. The goal is to emphasize the authentic flavors of the ingredients.

History of Cantonese Food

Cantonese food was discovered 2,000 years ago in Guangdong, a transportation and economic hub along the southern coast of China. As it was strategically located, it had access to different kinds of ingredients, including a wide range of culinary traditions from Southeast Asia. These multiple cultures influenced the development of Cantonese cuisine.

Food Of The Royalty

Cantonese food bloomed and prospered during the Ming and Qing dynasties. It was awarded the title of imperial cuisine, served only to the royal family. But soon it became an appreciated style of the Chinese society. In this golden era Cantonese cuisine added newly invented dishes and innovative cooking methods. This diversity made the cuisine even more popular.

The early 19th century saw many Chinese people traveling to North America to explore job opportunities. People from the Guangdong province also travelled to North America, especially New York and Chicago. They opened Cantonese restaurants in NYC that not only attracted emigrants but also local westerners. The Cantonese restaurants have become cultural icons in Hollywood movies. 

Main Cooking Methods

Different methods have been adopted to prepare Cantonese cuisine, including steaming, stir-frying, stewing, frying, and simmering. In traditional cooking the most prominent method is steaming, which can preserve the natural flavors of the ingredients.

The experienced Cantonese chefs take the needed precautions when stir-frying. There is a lot of precision needed regarding the temperature. It should be kept at a precise degree to cook the ingredients in a short timeframe. Other common methods used extensively are stewing and simmering. With a wide variety of ingredients, these methods help create a richly flavored and nutritious stew. 

Ingredients & Seasonings

Ingredients are emphasized the most when preparing Cantonese food. Traditional Cantonese food is cooked with ingredients available in the season. That means the dishes differ in taste and texture in different seasons. 

China has a warm and humid climate, so all kinds of food can be grown in this region. Seafood is the staple diet of the Guangdong residents, including shrimp, crabs, and a variety of clams. Other famous freshwater fish are trout and carp. When it comes to farm birds, chicken, duck, and goose are prepared in different styles. A variety of vegetables also form a part of Cantonese trademark dishes, including Guangdong cabbage and Chinese broccoli. The variety of ingredients used in Cantonese food is diverse. It also includes a variety of dried products like dried scallops and fish maw. They are used to add a touch of flavor to the dishes.

When it comes to seasoning, Cantonese food is milder compared to other types of Chinese cuisine. Seasoning is used to merely bring out the original flavor of the ingredients. Some common condiments used by the chefs in the Cantonese restaurants in NYC may be soy sauce, rice vinegar, and sugar. Other seasonings used sparingly include hoisin sauce, oyster sauce, plum sauce, and sweet and sour sauce.

Popular Cantonese Dishes

Dim Sum—It represents the culture and traditions of Cantonese food. Dim sum is intimately related to the yum cha tradition of Guangdong. The literal meaning of yum cha is to drink tea. This tradition is followed by people of all ages and is done in a gathering of family and friends. The highlight of the get-together is a leisurely breakfast with dim sum and tea. This practice symbolizes a positive attitude towards life.

Dim sum features a whole host of small servings of different dishes. The variety is countless, over a thousand. The popular ones are Har Gow (shrimp dumplings), Siu Mai (Shumai), Rice Noodle Roll (Cheong Fun), and Char Siu Bao. The options vary from sweet to sour and may be matched with a cup of warm tea. This is a unique experience you would not want to miss when you visit a Cantonese restaurant in your city. 

Roast Goose

Roast goose is a beloved dish of Cantonese cuisine because of its crispy skin and juicy meat. The dish also includes a serving of sweet plum sauce that enhances the delicious taste of the meat. While also neutralizing the greasiness. It is an enjoyable dish that is accompanied by some rice and vegetables. 

The Bottom Line

To taste the authentic Cantonese cuisine, you may visit any Chinese restaurant serving Cantonese food in New York City.