Cantonese or Guangdong cuisine,also known as Yue cuisine 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. 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.
Sweet and sour is a generic term that encompasses many styles of sauce,cuisine,and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Hokkien mee,literally "Fujian noodles",is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political,economic,and social changes in the cosmopolitan city-state.
Char siu is a Cantonese-style of barbecued pork. Originating in Guangdong,it is eaten with rice,used as an ingredient for noodle dishes or in stir fries,and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice,honey or other sweeteners are used as a glaze,and the characteristic red color comes from the red yeast rice when made traditionally.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks",but should not be confused with cellophane noodles,a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Lo mein is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood,usually beef,chicken,pork,or shrimp. It may also be served with wontons,and it can also be eaten with just vegetables.
Fried noodles are common throughout East Asia,Southeast Asia and South Asia. Many varieties,cooking styles,and ingredients exist.
Siu mei is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique,deep barbecue flavor and the roast is usually coated with a flavorful sauce before roasting. Siu mei is very popular in Hong Kong and Macau,and overseas Chinatowns especially with Cantonese emigrants. In Hong Kong,the average person eats siu mei once every four days,with char siu being the most popular,followed by siu yuk in second,and roast goose being third. Some siu mei such as white cut chicken and soy sauce chicken are not roasted at all but they are still considered siu mei nonetheless. siu mei is also known colloquially as siu laap,as the latter term encompasses siu mei and laap mei,a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as siu laap establishments or Chinese BBQ shops. Siu laap is also often sold alongside lou mei,such as orange cuttlefish and Pig's ear.
Peanut sauce,satay sauce,bumbu kacang,sambal kacang,or pecel is an Indonesian sauce made from ground roasted or fried peanuts,widely used in Indonesian cuisine and many other dishes throughout the world.
A rice noodle roll,also known as a steamed rice roll and cheung fun,and as look funn or look fun in Hawaii,is a Cantonese dish originating from Guangdong Province in southern China,commonly served as either a snack,small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen,filled with shrimp,beef,vegetables,or other ingredients. Seasoned soy sauce –sometimes with siu mei drippings –is poured over the dish upon serving. When plain and made without filling,the rice noodle is also known as jyu cheung fun,literally "pork intestine noodle",a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls;most cookbooks claim that it was first made in the 1930s. In Guangzhou,Guangdong Province,people called the dish laai cheung because it is a noodle roll that pulled by hand.
Bakmi or bami is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products,which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes,especially in Southeast Asian countries which have significant Chinese populations and known by various names.
Shumai is a type of traditional Chinese dumpling. In Cantonese cuisine,it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora,a variation of shumai also appears in Japan as,various southeast Asian countries and Australia as the dim sim.
Siu yuk is a variety of siu mei,or roasted meat dishes,in Cantonese cuisine. It is made by roasting an entire pig with seasonings,such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain with its skin,but it is sometimes served with soy sauce or hoisin sauce.
White cut chicken or white sliced chicken is a type of siu mei. Unlike most other meats in the siu mei category,this particular dish is not roasted,but steamed. The dish is common to the cultures of Southern China,including Guangdong,Fujian and Hong Kong. In Hawaii,this popular dish is known as cold ginger chicken.
Singapore-style noodles is a dish of stir-fried cooked rice vermicelli,curry powder,vegetables,scrambled eggs and meat,most commonly char siu pork,and/or prawn or chicken.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew,char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width,stir-fried over very high heat with garlic,light and dark soy sauce,chili paste,whole prawns,shelled blood cockles,chopped Chinese chives,slices of Chinese sausage,and bean sprouts. Other common ingredients include fishcake and belachan.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name,húntún,in the Tang Dynasty. The dish is popular in Southern China,Hong Kong,Indonesia,Malaysia,Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth,garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan,also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns,chicken or pork,and spring onions,with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra,West Kalimantan and South Sulawesi,wonton noodles are called mie pangsit.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Outram,Singapore. It is owned and run by Chan Hon Meng. In 2016,the stall became one of the first two street food locations in the world to be awarded a star in the Michelin Guide,although it lost its star in 2021. It has since become internationally franchised under the English name Hawker Chan.
