Cantonese Cuisine

Yes, I know I should be studying for my Bioanalytical Chemistry mid-term now; however, it's getting kinda boring and so I decide to write something irrelevant. Let me write on cantonese cuisine to entice whoever read this blog to come to HK for holiday so that I won't feel so bore.

So what's the hype about cantonese cuisine? Basically, Cantonese cuisine is one of the top 8 series of cuisine in China. The top 8 series of cuisine are as follow (in no order of superiority): Shandong, Sichuan, Jiangsu, Zhejiang, Guangdong (Cantonese), Hunan, Fujian and Anhui. Cantonese cuisine focues a lot on the freshness of the ingredients being used as it tends to add less flavour enhancer. Cultlery skills include steam, fry, boil, deep-fried, roast etc. Signature series of dishes include dim sum, steamed seafood, roasted meat (include duck, goose, pork etc), hotpot, soup etc.

In my opinion, Cantonese cuisine is the best and for me, the most enjoyable way to catch up with friends is to find a good restaurant for yum cha (aka savour dim sum with a cup of good tea). Yum cha is my number one favourite. Since most of the dishes are steamed, yum cha is also a good way to taste the freshness of the food and also to marvel the skill of the chef as those dim sum looks simply wonderful.

Vivid description is kinda useless without photos as a picture speaks a thousand words. The photos of dim sum are as follow (try naming them ;)):