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Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles.
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 ...
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, [8] as well ...
Foreign food styles such as Japanese and Southeast Asian cuisine started to influence local food, and the pace of change accelerated during the late 1970s and early 1980s. This gave birth to nouvelle Cantonese cuisine (Chinese: 新派粵菜; Cantonese Yale: Sānpaai Yuhtchoi) that incorporated foreign dishes such as sashimi into Cantonese ...
Chef Peter Lai, recruited from Embassy Kitchen, blends notions of tradition, modernism and personal creativity in an up-and-down menu that expands the reach of Cantonese cuisine in L.A.
Bengali cuisine is a style of food preparation originating in Bengal, a region in eastern South Asia which is now divided between the Indian states of West Bengal, Tripura, and Barak Valley of Assam and the independent country of Bangladesh. Bengali food has inherited a large number of influences, both foreign and South Asian, arising from ...
Chinese cuisine exhibits an immense amount of regional diversity. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Sichuan cuisine.
In February, Scott Chun Ho Suen, chief executive of S.J. Distributors, a local Asian food wholesaler, donated $1 million to establish an endowment for Cantonese at Stanford.
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