Cantonese cuisine originates from Guangdong Province and is made up of cuisines from three principal areas: Guangzhou, Chaozhou, and Dongjiang. Cantonese cuisine is known for its wide use of ingredients and creativity. Since the Han and Wei Dynasty (206 BC — 265 AD), Guangzhou (also called Canton) has been a major port city in South China. It is situated in the subtropics, bordering on the South China Sea. The rainfall is abundant; the area is rich in produce; fresh seafood and delicacies abound year round; and different fruits and vegetables are always in season. Cantonese chefs are known for their creativity while imitating other cuisine styles.
Cantonese cuisine has absorbed the features of other Chinese cuisines including that of Shanghai, Yangzhou, and Peking. It chefs are great at customizing food based on the patron’s likes and dislikes and making adjustments according to seasonal and climatic changes. Its summer and fall dishes are lighter while its winter and spring dishes are rich and more flavorful. Cantonese cuisine pays a lot of attention to texture and flavor. Its basic flavors are sour, sweet, bitter, spicy, salty, and fresh taste. Cantonese cuisine has a lighter taste compared with other Chinese cuisines.