Cantonese cuisine
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Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. 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.
Chefs cook with a wok
Char siu is often marinated with plum sauce and honey for sweet flavour
Oysters steamed in two ways: with ginger and garlic, and in black bean sauce
Image: Sliced century eggs with smashed chili at Guanshi Wing Bar, Xinjiekou (20220723132726)
Offal
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Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
A variety of pâtés (containing liver) on a platter
Animal heads, brains, trotters, and tripe on sale in an Istanbul meat market
Calves' heads in a tripe shop
An uncooked small haggis