Guangfu cuisine is the core and representative of Cantonese cooking. Cantonese cooking has three branches — Guangfu, Hakka and Chaoshan — and in the narrow sense it means Guangfu cuisine centred on Guangzhou, popular across the Pearl River Delta, Hong Kong and Macao.[1][2]
Characteristics
Guangfu cuisine pursues clarity, freshness, springiness, tenderness, silkiness and aroma: freshness within clarity, flavour within lightness, tender without being raw, silky without being greasy, shifting with the seasons so that summer and autumn lean light while winter and spring lean rich. Steaming, stewing, white-poaching and braising are used to bring out the ingredient itself; white-poached chicken is the model, and dim sum is regarded as its soul, with shrimp dumplings, siu mai and char siu bao the best known. Hence Guangzhou’s reputation as a place to eat.[1][2]
Representative dishes
[1]: Guangzhou Municipal People’s Government, “博采众长融一席 食在广州味常新”. [2]: Guangdong CPPCC Network, “寻味粤味”.