Category:Cantonese cuisine
Cantonese cuisine (Chinese: 粵菜; pinyin: yuè cài) originates from the region around Canton in southern China's Guangdong province, and it is the origin of Hong Kong cuisine and Macau cuisine. Of the various regional styles of Chinese cuisine, Cantonese is the best-known outside China; a "Chinese restaurant" in a Western country will usually serve mostly Cantonese food, or an adaptation thereof. Other cuisines with similarities include Teochew cuisine and Hakka cuisine.
Subcategories
This category has the following 6 subcategories, out of 6 total.
Pages in category "Cantonese cuisine"
The following 121 pages are in this category, out of 121 total. This list may not reflect recent changes.
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- Sea cucumbers as food
- Seafood birdsnest
- Shahe fen
- Shark fin soup
- Shrimp toast
- Shumai
- Singapore-style noodles
- Siu mei
- Siu yuk
- Snake bite chicken
- Snow skin mooncake
- Soy sauce chicken
- Spare ribs
- Spring roll
- Steam minced pork
- Steamed meatball
- Stuffed bitter melon soup
- Suan cai
- Subgum
- Suckling pig
- Swiss wing