How much do you know about Cantonese cuisine？
2 min readThe Guangdong style of cooking is probably the most familiar to the Western palate，for many Chinese restaurants established outside China are of this type.The name for this cuisine comes from the old name for the southern city now known as Guangzhou.Features of this style are the great variety of dishes and the beauty of their presentation.The abundant fresh vegetables in the area are cooked for the shortest time possible to maintain their natural crispness.The dishes have a sligh tendency to be sweet，and spices are used with moderation.Cantonese cuisine draws on an extraordinary range of ingredients，including some dogs，cats，rats，ants，snakes and snails.
Cantonese cuisine covers the southeastern corner of the country.Within the Cantonese cuisine family，there is an enormous range of various local cuisine in Chaozhou，Shantou，Dongjiang，Daliang，as well as the cuisine of the Hakka people.
Some of the flavorings used in Cantonese cuisine are oyster sauce，shrimp paste，plum sauce，and fish extract.Some of the best-known dishes are Roast Suckling Pig，Battle Between the Dragon and the Tiger（a stew of snake and cat），Fried Milk，Sal Baked Chicken，Dog Meat Casserole，along with roast duck，chicken，goose and pork.
Teahouses in Guangzhou and Hong Kong serve as places for breakfast.Customers drink tea accompanied by the consumption of light food.A variety of boiled，baked，fried and steamed delicacies are offered for customers’convenience.
How much do you know about Yangzhou cuisine？
Yangzhou is located in China’s agriculturally rich Changjiang River valley.The cuisine of Yangzhou is a true melting pot，and it would be more accurate to label this heritage as the Lower Changjiang Valley cuisine.
The Yangzhou cuisine has a great variety of dishes，borrowed widely from the surrounding delta，notably from the provincial kitchens of Jiangsu and Zhejiang provinces，where cities such as Suzhou，Hangzhou，Shanghai and Nanjing are located.
The rich variety of vegetables available in the region ensure their widespread use in many of the dishes.Shanghai’s position on the coast ensures the area of a richvariety of seafood.Yangzhou cuisine usually takes slightly longer time to prepare so that vegetables and meats can absorb more of the sauces.Much of the food is fried，and there is greater use of sesame oil and vinegar.Spices like garlic，ginger，and small（but very hot）red peppers are used；the seasonings tend to be sweeter with more sugar and dark soy used in their preparation.
Yangzhou cuisine is famous for both exquisitely crafted snacks and main dishes.
Famous dishes include Steamed Mandarin Fish in Vinegar Sauce，Lion’s Head meatbal1s，French-fried White Bait and Boiled Shreds of Pressed Tofu.
