Southern (Cantonese) Food

south_02 A Cantonese saying goes: "Anything that walks, swims, crawls or flies with its back to heaven must be edible" and a look at the menu in many places bears this out.

Despite this it is a cuisine that has travelled well. Chinese restaurants in many other countries are staffed by Cantonese chefs who prepare mainly Cantonese dishes, and this has influenced the world's perception of Chinese cookery as a whole.

Cantonese chefs have developed the subtle use of sauces in their cookery over centuries and pair these with a variety of cooking methods: stir-frying, steaming, and roasting. Because ovens are not generally available in private homes in China a range of richly glazed and roasted or barbecued meats, available at restaurants and from meat shops, have become popular with both diners and takeaway customers.

Macau and Hong Kong are usually associated with this region as well. With such a multi-cultural heritage, Macau's cuisine has to be one of the most complex in China. Many dishes have entered the Macanese repertoire from Brazil, India and Africa because of Portuguese settlements in those countries. Combine these with dishes from southern China and you have a magnificent blend of flavours and techniques, often quite fiery and exotic.

macau_11 Hong Kong's food has developed in much the same way as has the city. Trendy bars cater to urban business people and smart cafes and restaurants serve a range of Asian and fusion dishes. At home most tables still feature the local and immensely varied Cantonese dishes, as well as Hakka food and some that lean more towards Shanghai.

Dim sum dishes are understandably popular for breakfast and at other times during the day at teahouses throughout the city because people can order as much or as little as they want. This is known as yum cha, which means, literally, "drinking tea".

TRIVIA: Almost half the pigs in the world are kept by farmers in China.

LOCAL F's main rice-growing regions are in the south, although wheat and some other grains are grown there too. As the climate is tropical, many fruits and vegetables are also grown. Seafood is available at the coast.

A PLACE TO EAT IN HONG KONG: Nang Kee Roast Goose Restaurant, 13 Sham Hong Rd, Sham Tseng Sun Tsuen, famous for fifty years.

FOOD & TRAVEL'S CHOICE OF A PLACE TO STAY IN HONG KONG:

The Landmark Mandarin Oriental, 15 Queen's Road Central, The Landmark, Central, Hong Kong.

INSIDER'S TIP: Sunrise on Yellow Mountain.

MORE INFORMATION: Cantonese cuisine

PLEASE SHARE: YOUR FAVOURITE SOUTHERN REGION FOOD & TRAVEL EXPERIENCE see comments below

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