Yue Cuisine is originated from Guangdong, the southern part of China. It is also known as the Cantonese Cuisine or Cantonese food. Yue Cuisine is one of the main four types of Chinese cooking. Unlike the other three types of Chinese food, Yue Cuisine tries to retain the origin flavor of the food instead of using tons of spices and sauces in the process of cooking the food. Foreigners are often astonished by the variety of animals used in Yue Cuisine. It varies from normal food like seafood to snake and century eggs. The century eggs definitely taste better than it looks. The variety comes from the different animals from the vase lands and coastlines.
Cantonese Milk Tea
The Cantonese milk tea is different from the Taiwanese milk tea as the Cantonese milk tea comes with more of a tea flavor and the Taiwanese milk tea being more creamy and milky. The Cantonese milk tea was developed under the influence of British colonizing Hong Kong.
Abalone is generally very expensive in China due to the very high demand from the rich people. The prices of Abalone varies depending on the caught location and size of the abalone. The cooking process can sometimes take days depending if the abalone was dried beforehand. Therefore, skyrocketing the prices of abalone.
Rice is a huge part of of the Asian diet. Rice was known to be grown as early as 6,000 B.C. and started in the South-East Asian region. Every household eats rice in the Yue Culture.
Put Chai Ko
These are red bean jelly cakes made with red beans, brown or white sugar and a bowl. They look like a giant lollipop. These are still very popular among kids nowadays.
Yum Cha is a tradition that Yue people follow. The word “Yum Cha” means drink tea and it symbolizes going to eat Dim Sum. This word is used by almost everywhere that practices the Yue culture such as Guangdong, Hong Kong, etc. People call it Yum Cha because no one eats Dim Sum without drinking tea. The word’s origin is from the Chinese tea houses that people going on long trips from the silk road to trade and needing a place to rest. However, it is now common for people to say “Let’s go Yum Cha” when they want to catch up.
Spicy/Curry Fried Fish Balls
One of the signatures of Hong Kong street food. The spicy juicy flavor it brings makes it very popular.
Cantonese Milk Tea
Under the influence of British Tea, Cantonese milk tea was invented. It is made of red tea and evaporated milk or condensed milk. It gave the habit of going out for afternoon tea to the people in Hong Kong.