Wanna know the secret behind tasty Cantonese food? - ingredients. Here are some basic food ingredients in Cantonese 材料 (coi4 liu2) that you can use when cooking.
You will definitely love authentic Cantonese cuisine, from the yummy dim sum dishes deep-fried dishes to vegetable dishes. It's really amazing to know that the Chinese food that is enjoyed by millions of people around the world came from one Chinese cuisine, which is Cantonese cuisine. With the huge population of Chinese in different parts of the world, you can easily find Cantonese restaurants and enjoy Cantonese food.
But, what makes people fall in love with Cantonese food is the mild, fresh, and natural flavors that are achieved using different ingredients, seasonings, and spices. So, today, we will learn about other food ingredients in Cantonese Cuisine. So, the next time you'll visit a Cantonese restaurant or cook your own Cantonese dishes, you'll know how to name them.
Cantonese cuisine is one of the Chinese cuisines that is well-known in the world. It is also called Yue Cuisine or Guangdong Cuisine because it originated from Guangdong Province (Southeast China). It is also the Chinese cuisine that you can taste when you visit Guangzhou and Shenzhen, China, Hong Kong, and Macau.
Compared to other Chinese cuisines, Cantonese cuisine is more popular because it is the most widely-known Chinese cuisine in the world. This is because the immigrants from Guangdong were the ones who built Cantonese restaurants. Unfortunately, because of the foreign influences, the Cantonese food served in Chinese restaurants abroad has departed from the authentic Cantonese cuisine.
Cantonese cooks explore a wide variety of cooking methods to achieve authentic Cantonese-style flavors and tastes. Cooking methods are also important to make the flavors come out from the food ingredients. These cooking methods are widely used in cooking their traditional dishes:
|红烧||hung4 siu1||red cooking|
|炖||dan6||gradual simmering/double boil|
Beef Chow fun, Stewed beef brisket, steamed fish, slow-cooked soups, Cantonese-style Fried rice, and more. These are just a few of the most popular Chinese food that belongs to Cantonese cuisine. The traditional Chinese food reflects how rich their culture is; that's why Cantonese chefs use different food ingredients in Cantonese cuisine.
Every Cantonese chef wants to achieve mild, natural, fresh, and slightly sweet. Cantonese chefs maintain the natural flavors and freshness of their ingredients, and that's something you should remember when you're into Cantonese food. In cooking these dishes, they use a variety of food ingredients that are abundant in their country and those that will bring out the natural taste of the food. So, let us enumerate some basic food ingredients in Cantonese cuisine.
Cantonese cuisine is rich in vegetable dishes, and stir-fried vegetables are one of the favorite Cantonese dishes in the world. Some of the all-time favorite Cantonese vegetable dishes are Yu Choy sum in oyster sauce (蠔油菜心 Hou4 Jau4 Coi3 Sam1), Stir-fried water spinach with shredded chili and fermented tofu (椒絲腐乳通菜 Ziu1 Si1 Fu6 Jyu5 Tung1 Coi3), and Stir-Fried Bok Choy with Tofu Skin (腐皮青菜 fu6 pei4 cing1 coi3).
The most frequently used vegetables in Cantonese cuisine are cabbage (椰菜 Je4 Coi3), Mushrooms 蘑菇 (Mo4 Gu1), Broccoli 西蘭花 (Sai1 Laan4 Faa1), and more. If you want to learn more about vegetables in Cantonese, you can check this blog.
The location of Guangdong Province is in Southern China near the Pearl River Delta; they have abundant access to fresh seafood ingredients. This is the reason why there are lots of seafood dishes in Cantonese cuisine. So, for seafood lovers, you can try Lobster with ginger and scallions (薑蔥龍蝦 goeng1 cung1 lung4 haa1), Steamed fish (蒸魚 zing1 yu4), and Steamed scallops with ginger and garlic (蒜茸蒸扇貝syun3 jung4 zing1 sin3 bui3).
Aside from vegetable dishes, Cantonese cuisine is also rich in meat dishes. Some of the well-loved meat dishes are roasted meats (燒味 siu1 mei2) like roast duck, roast goose, or roast pig and of course the famous Sweet and Sour Pork (咕嚕肉 gu1 lou1 juk6).
To bring out the natural flavors of food, a number of sauces are used in Cantonese cuisine. This is also what makes stir-fried dishes so tasty. Check out the list of sauces used by Cantonese cooks in the table below.
Seasonings and spices are also important food ingredients in Cantonese cuisine. Aside from enhancing the flavor of food, it also helps remove the unpleasant smell of ingredients, especially meat ingredients.
Cantonese cuisine is also rich in noodle dishes. One of the widely used ingredients for this is Rice Noodles (米粉 Mai5 Fan2). If you want to cook beef stir-fry with flat rice noodles (乾炒牛河gon1 caau2 ngau4 ho2), this is the main ingredient that you should have first.
Garlic 大蒜 (Daai6 syun3) is definitely one of the essential food ingredients in Cantonese cuisine. It is heavily used in some dishes, especially those that have an unpleasant smell. One of the famous Cantonese food that uses garlic is the Stir-fried Chinese broccoli with minced garlic 蒜蓉芥蘭 syun3 jung4 gaai3 laan2.
Garlic is another staple ingredient in Cantonese cuisine because it helps give the food flavor and aroma. In Cantonese cuisine, garlic helps accentuate food's natural flavor. One of the famous Cantonese dishes with ginger as one of the main ingredients is Steamed fish with ginger and scallion (薑蔥蒸魚 goeng1 cung1 zing1 jyu2).
Coriander leaves are also one of the widely-used food ingredients in Cantonese cuisine. Aside from being used to add flavor, it is a healthy ingredient that can be easily added to your diet.
Chives are spices used in Cantonese cuisine that provides a mild tanginess to the food. It is a green vegetable with a mild-onion-like flavor that's also best for accentuating food flavors.
Star anise is also one of the most commonly used food ingredients in Cantonese cuisine, which is not too popular with the Westerns. These are 8-pointed brown star seed pods. It is not only a delicious spice, but it also provides a number of health benefits.
How can you enjoy the famous Cantonese Black Pepper Beef (黑椒牛肉 hak1 ziu1 ngau4 juk6) and much other Cantonese food without black peppers? Black peppers are also frequently used by Cantonese chefs. Aside from improving flavor and preserving food, it also has beneficial health effects. It has a lot of Yang; thus, it assists folks who have a lot of Yang. It also improves the immune system, aids in the removal of toxins from the blood and body, and aids in the treatment of colds, digestion, and respiratory problems.
Soy sauce is indeed one of the most commonly used condiments in Cantonese cuisine. It is one of the main ingredients of lots of famous Cantonese dishes. One of these famous dishes is Cantonese soy sauce fried noodle (豉油皇炒麵 si6 jau4 wong4 caau2 min6). Soy sauce is a liquid condiment that has a Chinese origin. It is traditionally made with fermented paste od=f soybeans, brine, roasted grain, and Aspergillus oryzae or Aspergillus sojae molds. Because of this, it's not a surprise that it is one of the widely-used food ingredients in Cantonese cuisine.
|蒜蓉豆豉醬||syun3 jung4 dau6 si6 zoeng3||black bean sauce|
|辣椒||laat6 ziu1||chili peppers|
|叉燒醬||caa1 siu1 zoeng3||char siu sauce|
|柱侯醬||cyu5 hau4 zoeng3||chu hau paste|
|海鮮醬||hoi2 sin1 zoeng3||hoisin sauce|
|滷水||lou5 seoi2||master stock|
|橄欖油||gaam3 laam5 jau4||olive oil|
|蔥||cung1||green onion/ spring onion, scallion|
|浙醋||zit3 cou3||red vinegar|
|米酒||mai5 zau2||rice wine|
|芝麻油||zi1 maa4 jau4||sesame oil|
|鹹蝦醬||haam4 haa1 zoeng3||shrimp paste|
|蠔油||hou4 jau4||oyster sauce|
|酸梅醬||syun1 mui4 zoeng3||plum sauce|
|糖醋醬||tong4 cou3 zoeng3||sweet and sour sauce|
|植物油||zik6 mat6 jau4||vegetable oil|
|皮蛋||pei4 daan2||century egg|
|臘腸||laap6 coeng2||Chinese sausage|
|菜乾||coi3 gon1||dried cabbage|
|江瑤柱||gong1 jiu4 cyu5||dried scallops|
|蝦米||haa1 mai5||dried small shrimp|
|豆豉||dau6 si6||fermented black bean|
|腐乳||fu6 jyu5||fermented tofu|
|梅菜||mui4 coi3||pickled Chinese cabbage|
|菜脯||coi3 pou2||pickled diced radish|
|臘鴨||laap6 aap2||preserved-salted duck|
|臘肉||laap6 juk6||preserved-salted pork|
|鹹魚||haam4 jyu2||salted fish|
|鹹酸菜||haam4 syun1 coi3||suan cai|
|腐皮||tofu skin||fu6 pei4|
|蒜頭及蒜片||syun3 tau4 kap6 syun3 pin2||garlic bulb and cloves|
|一樽食油||jat1 zeon1 sik6 jau4||a bottle of cooking oil|
|薑這種香料可以用在煮食及藥用。||goeng1 ze2 zung2 hoeng1 liu2 ho2 ji5 jung6 zoi6 zyu2 sik6 kap6 joek6 jung6.||The spice ginger is used for cooking and medicine.|
|醬油在哪裡？||zoeng3 jau4 zoi6 naa5 leoi5?||Where is the sauce?|
|加芝麻油煎炒||gaa1 zi1 maa4 jau4 zin1 caau2||Add sesame oil and stir-fry it.|
|用植物油比用豬油更健康。||jung6 zik6 mat6 jau4 bei2 jung6 zyu1 jau4 gang3 gin6 hong1.||Using vegetable oil instead of lard makes food taste lighter.|
|所有食譜的重點是用新鮮材料。||so2 jau5 sik6 pou2 dik1 zung6 dim2 si6 jung6 san1 sin1 coi4 liu2.||Using fresh ingredients is an important part of any recipe.|
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