Chinese regional cuisine

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Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.

Har gow shrimp dumplings are a classic Cantonese dim sum dish

Shuizhu with beef, a traditional Sichuan dish.

Shandong-style braised spare ribs with gluten (面筋红烧排骨; 麵筋紅燒排骨; miànjīn hóngshāo páigǔ)

A bowl of Fujian thick soup, or geng (羹)

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)