Chinese cooking regions--cantonese (ck)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Area of Influence: N/A Serves: N/A | ||
Directions
Americans are most familiar with the southeastern, or Cantonese, style of cooking, because it is from Canton that the first Chinese were able to emigrate in large numbers. Stir-fried dishes, in which individual ingredients retain their flavors and colors even as they blend to create a whole dish; light marinades of soy sauce, ginger, and wine; the use of chicken stock; and the liberal use of fresh produce, fish, and seafood are all characteristic of Cantonese cuisine.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie
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