Hsiung, Deh-Ta. On the other hand, it makes for fine well balanced meals for dieters. There is a saying that Chinese sugar water is in Guangdong, and Cantonese sugar water in Huazhou. A large group of tourists would like to taste the Double Skin Milk (双皮奶) first, since the tender pudding texture is really soft and smooth to make you happy. Cantonese chefs are especially good at controlling heat of fire and dish decorating, and dishes they cooked is not only tasty but appealing in both appearance and smell. Youtiaos are usually eaten for breakfast with soy milk. No matter old or young, Cantonese people all like enjoying Yum Cha, which creates time for them to spend harmonious moments with their family and friends around the table and taste their familiar and delicious dim sum, especially during weekends and holidays. As a rule of thumb, the spiciness of a dish is usually inversely proportionate to the freshness of the ingredients. Whether it is high-class gourmet delicacies or everyday home-style food, you can find it in the region. Then the boiled chicken and chicken livers are carefully cut into similar size pieces, steamed together with ham, and finally topped with sauce made of soup-stock, Chinese cooking wine and starch. White Cut Chicken (白斩鸡), popular dish of Siu Mei is the first try and top like of many foreign visitors to Guangzhou. A number of dishes are traditionally served in Cantonese restaurants only at dinner time. Baihua Dessert Store (百花甜品) on No.210 and Meigui Dessert Store (玫瑰甜品) on No.218 are always popular with long and quick move queues. This Cantonese Restaurant became famed for its food, service, and scenic views and is considered among China's best restaurants and Hong Kong's best Cantonese restaurant. These ingredients are generally not served a la carte, but rather with vegetables or other Cantonese dishes. Shahe noodles (shahefen /shaa-her-fnn/) are a kind of rice noodles which probably originated from the town of Shahe that is now a part of Guangzhou. This combined with the white rice or rice noodles that is the staple and the dim sum made with little or no sugar may leave a foreigner feeling hungry. Cantonese cuisine is the most popular Chinese cuisine in the world. A wide variety of foodstuffs are used to make Cantonese dishes. As Cantonese people bring their tracks to many places beyond Guangdong, nowadays, Cantonese morning tea restaurants are not only handy in Guangdong Province, but also widespread all over the world in Hong Kong, Macau, and many other countries in Asia, America, Europe, Australia, etc. Guangzhou Restaurant (广州酒家) on No.2 Wenchang South Road in Liwan is very popular to taste authentic flavored Cantonese courses. It is usually eaten with soy milk. As Cantonese people bring their tracks to many places beyond Guangdong, nowadays, Cantonese morning tea restaurants are not only handy in Guangdong Province, but also widespread all over the world in Hong Kong, Macau, and many other countries in Asia, America, Europe, Australia, etc. Chinese Name: 广州文昌鸡 guǎng zhōu wén chāng jī Flavor: fresh and salty Cooking Method: boil, steamThe main ingredients of this Cantonese food is chicken from Wenchang in Hainan Island, ham and chicken livers. Therefore, it surprises foreigners sometimes. Siu laap also includes dishes such as: A typical dish may consist of offal and half an order of multiple varieties of roasted meat. The main ingredients are rice milk, egg, green vegetables, shrimp meat and pork. It's both a fantastic vegetarian dish and introduction to cooking Chinese at home. These cooking methods are aimed to preserve the flavor of the dishes. It tastes crispy outside and tender inside. [citation needed], Certain Cantonese delicacies consist of parts taken from rare or endangered animals, which raises controversy over animal rights and environmental issues. It's then coated with a tangy sweet and sour sauce made with pineapple and ketchup. It is cooked by adding water and sugar to some other cooking ingredients. Tasting this famous cuisine type with nice fresh flavor is another must try to learn the culture and know the best essence of Guangzhou, this metropolis developing among world megacities while keeping her unique precious characteristics. Chinese Name: 上汤焗龙虾 shàng tāng jú long xiā Flavor: fresh, fishy Cooking Method: fry, braiseThe lobster must be big and fresh. An authentic Cantonese chef's goal is to preserve the food's original flavor. 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