Cantonese cuisine draws upon a great diversity of ingredients – Canton has long been a trading port, exposing for centuries its people to many foods, ingredients and flavors from afar. Cantonese cuisine incorporates an incredibly wide variety of meats. One Cantonese saying says that the only four-legged things that Cantonese people won’t eat are tables and chairs.
Despite making use of diverse and exotic ingredients, Cantonese cuisine has a mild overtone. Unlike other regional cuisines, spices are used in modest amounts to avoid overwhelming the flavors of the primary ingredients – which in turn should be at the peak of their freshness and quality. The flavors of the finished dish should be well balanced, and never greasy.
Our Cantonese workshop steers clear of the more exotic ingredients and focuses on the light and healthy preparations that characterize Cantonese cuisine, including quick stir frying and steaming to bring out the natural flavors of ingredients.
In this class, you will learn:
Steamed Fish with Ginger
Stir Fried Chinese Broccoli with Garlic