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Cantonese cuisine is one of the Eight Great Traditions of Chinese cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China. [3] Until the late 20th century, most Chinese restaurants in the West served largely Cantonese dishes.
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum , a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
Cantonese has largely inherited all six syllable codas (韵尾) from Middle Chinese, which means that most Tang poems will rhyme better if recited in Cantonese. [10] However, Cantonese lost all voiced consonants ( 浊声母 ) from middle Chinese and its prenuclear glides ( 介音 ) have evolved significantly from middle Chinese.
Scholars say it is closer to ancient Chinese than Mandarin is — a Tang Dynasty poem would sound more like the original if read in Cantonese. The two languages share a common writing system.
Cantonese (traditional Chinese: 廣東話; simplified Chinese: 广东话; Jyutping: Gwong2 dung1 waa2; Cantonese Yale: Gwóngdūng wá) is the traditional prestige variety of Yue Chinese, a Sinitic language belonging to the Sino-Tibetan language family, which has over 85 million native speakers. [1]
Idaho: Red Pavilion Mandarin Cuisine. Meridian The entire menu at Red Pavilion comes in gargantuan portions at fair prices.The honey almond shrimp is a fan favorite, but the soup is the real game ...
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
Tangyuan can be sweet or savory by using more traditional fillings like black sesame. Sweet tangyuan can be served in ginger-infused syrup, whereas savory tangyuan are served in a clear soup broth. Unfilled tangyuan are served as part of a sweet dessert soup known in Cantonese cuisine as tong sui (literally: "sugar water"). [citation needed]