southern approach of cuisine is grounded on the culinary heritage of Guangzhou
(Canton). Rice is the staple diet for the Cantonese. Cantonese cuisine
is not only abundant with variety, but it is also colorful and unique.
Cantonese chefs take pride in their cooking. Fresh ingredients are used
daily to retain the unique flavor and texture of each dish, which is only
most omnipresent specialties are Dim Sum (snack). Often eaten at breakfast
or lunch, dim sum are savory dumplings stuffed with prawns, beef, pork,
and other surprises the chefs can think of. Cantonese people would often
hound the restaurants or coffeeshops early in the morning for their daily
dim sum meal. Trolleys laden with steaming dim sum are wheeled through
dining rooms so that you can glimpse and choose. Some restaurants have
a menu for dim sum. But the fun of eating dim sum is when you get to delight
yourself with the wonderful colors and smells of the various choices of
dim sum and choose according to your stomach's desire. While other parts
of China also produce dumplings, the Cantonese style transcends all in
variety and delicacy.
Besides dim sum,
there are other equally inviting Cantonese dishes. To name a few are Roast
Duck, Barbecued Pork, Poached Chicken with Scallion Oil, Roast Suckling
Pig, Roasted Pigeon, Steamed Fish and Greens with Oyster Sauce, and Shark's
Fin Soup with Boiled Abalone being the most expensive dish. Fine southern-style
eateries can be found easily in Taipei.
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