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Cantonese cuisine

Cantonese cuisine comes from Guangdong (Canton) province in southern China and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.

Suan Cai – Chinese Sauerkraut

Suan Cai – Chinese Sauerkraut

Suan cai (also called suan tsai and Chinese sauerkraut) is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is similar to a fermented-cabbage dish, sauerkraut, which is common in the cuisines of Central and Eastern Europe.

Arroz chaufa

Chifa

Chifa is a term used in Peru to refer to Chinese cooking, in which Peruvian and Chinese ingredients are fused to Cantonese culinary tradition.

Hoisin Sauce

Hoisin Sauce

Hoisin sauce, also called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes.

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