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My favorite type of Chinese food, probably because I grew up in Hong Kong. This is the first type of Chinese cuisine that made it to America, unfortunately, it was corrupted into the now well-known "Chop-Suey" style.

This style is generally less fatty, less spicy and stir-fried. Ingredients can include practically anything.

By far the most notable dish (or I should say set of dishes) of this style of cooking is dim sum (tea lunch), featuring excellent small dishes of very very tasty snacks. They include shrimp dumplings, rice wrapped in lotus-leaves, and many more.

A saying goes that the Cantonese will be good at any job except as zookeepers. We Southern Chinese have a reputation for eating anything that has legs and has a back that points to the sky. It is probably true.

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