Chinese food is seen as one of the richest and most diverse cuisines in the world. It has a tremendous range of flavor,
thanks to the abundance of spices that originated from Guangzhou - the main trading hub for importing ingredients in
Southern China. Cantonese cooking capitalizes on the rich aromas that come from dried, preserved, and wet seasonings.
It adds a pleasant color, scrumptious fragrance, and savory taste to the palate. The secret to perfecting Cantonese
cooking is using the correct sauces and spices.
**It improves the aroma of dishes and helps the flavors penetrate into dishes.**
| Dried Ingredients | Wet Ingredients | ||
|---|---|---|---|
| Fermented Black Bean | 蒜蓉豆豉酱 | Soy Sauce | 酱油 |
| Five-Spice Powder | 五香粉 | Red Vinegar | 浙醋 |
| Dried Red Chili Pepper | 干红辣椒 | Oyster Sauce | 蚝油 |
| Thousand Year Old Egg | 皮蛋 | Hoisin Sauce | 海鲜酱 |
| Chinese Preserved Sausage | 腊肠 | Red Chili Oil | 辣椒油 |
| Dried Goji Berries | 枸杞 | Plum Sauce | 苏梅酱 |
| Dried Scallops | 干贝 | Rice Wine | 米酒 |
| Cloves | 丁香 | Shrimp Paste | 咸虾酱 |
Asian culture has a long history of drying and preserving food. These ingredients vary according to region, but some of the best come from the Guangzhou area.Dried ingredients have a long shelf life and may be soaked in water to be rehydrated before cooking.There are also numerous prized dried foods that are considered delicacies. Some call them “treasures of the mountains and flavors of the seas.”
Wet ingredients and sauces have been used since the Shang dynasty, more than 3000 years ago. Sauces have always been an
integral part of Chinese cooking, and has continued to evolve throughout the years.
When using wet ingredients and sauces, a little goes a long way. Cantonese dishes are known for a it’s clear, natural
flavors, so a small dollop of sauce is enough to transform the cooking. There is an enormous variety of wet ingredients
available, ranging from a tangy sweet to smokey spicy to strong salty.
Although there is an abundance of sauces and spices to choose from, it is typically used in modest amounts to avoid overwhelming the flavors of the dish. They are used to enhance the primary ingredients, not replace it. Because of this, many
Our chefs use a combination of wet and dried ingredients to produce dishes with optimum flavor. Fresh meats and vegetables
are used when cooking, and we try to to preserve the food's original flavor. Flavors of our dishes are enhanced with a
variety of techniques, including stir frying, steaming, roasting, shallow frying, braising, and deep frying.
Our traditional Cantonese foods come from recipes that have been passed down for generations. They are a result of years
of practice and dedication to cooking. The sauces and spices we use are a distinguishable reflection of our hometown in
Guangzhou. We are proud and happy to share a taste of our food with you.
