Iconic and Festive Cantonese Dishes

The Guangzhou style of culinary travelled with the migration of southern Chinese to South east Asia, Anglo centric nations and parts of Latin America as early as 200 years ago ( if not more). Here is my selection of celebratory Cantonese dishes for any festive occasion. Whole crab claypot with egg noodles combines the best of fresh seafood cooked with garlic, ginger and shallots. Roast goose is an iconic dish in the Teochew heartlands of southern Guangdong Province (south east of China). Stir fried savoury greens must be combined with sufficient Wok Hei or heat to bring out the full taste when served - the dish uses dried shrimp, chilli cuts and bean paste to enhance. Roast pork slices are de riguer present for meals on special occasions in Chinese and Vietnamese culture. They signify cubes of gold to bring in good omens. They also signify prosperity and good fortune. Steamed fish garnished by fresh herbs, ginger slices, cherry tomatoes and other condiments to accompany the freshness of the seafood. Whole fish indicate plenty, abundance and energy. Singapore and Malaysia can have their Hainan chicken rice - but the Cantonese treasure their yellow skinned poached chicken on the bone with a gratifying flavour and bite. An entree of steamed oysters served on the shell. This delicacy uses subtle other ingredients to manage a sensation on the palate and must be served warm. Piping hot noodles must be mixed thoroughly before being served - and must never be cut at the meal table. Braised seafood nestles over a bed of steamed Kai Lan in a traditional celebratory choice. The virtues of vegetables cannot be underestimated in a collection of savoury mushrooms, carrots, brocolli and more. The ubiqutious fried rice remains one of the banquet dishes at southern Chinese weddings, reunions and gatherings. Warmly braised meats and vegetables warm up the appetite when served in claypots - Chinese tradition is cut up ingredients in tiny bitesize which can be easily picked up by chopsticks. Shangdung roast chicken can be found even in Westernised Chinese restaurants outside Asia. Steamed packs of glutinous rice await diners with aromatic slices of the Cantonese sausage ( Lap Cheong) and bites of refined Shitake mushrooms. Sweet and sour welcome with battered meatballs, onions, capsicium and pineapple slices.