粵菜

粵 is generally synonmyous with Cantonese (although technically it refers to Yue language of which includes both Cantonese and Taishanese), and 菜 is vegetable or dish or cuisine, so 粵菜 is Cantonese cuisine or Yue cuisine.

Books

Grace Young's most recent book, Stir-frying to the Sky's Edge, features recipes and anecdotes from the Chinese global diaspora.

Cantonese cuisine, one of the eight great cuisines of China, is the food of Guangdong province. The mysteriously mangled English name Canton sometimes refers to the provice, sometimes to the capital Guangzhou, and even sometimes to a river in the province.

More precisely it's the food of Cantonese speakers, and there are other distinct cuisines in the region such as Chaozhou and Hakka)

Cantonese cooking is known for minimal seasoning and showcasing the flavor of fresh ingredients via steaming and stir-frying. The taste of properly stir-fried dishes is known in Cantonese as 鑊氣, pronounced wohk hei and often spelled wok hay, translated by Grace Young as breath of a wok (鑊 is a wok, and 氣, pronounced qì in Mandarin, is well known to mean vital energy but also just denotes air or gas).

There are some mildly spicy items (salt and pepper seasoning, curry dishes), but if you want something that'll make you sweat, head over to Hunan or Sichuan cuisines.

Graphics Credit

TUBS, CC BY-SA 3.0, via Wikimedia Commons.svg)

Categories:

粵菜

Yale:

yuht choi

Jyutping:

jyut6 coi3