Posted by John (22.214.171.124) on May 21, 2001 at 12:56:00:
In Reply to: Hunan VS Cantonese Cuisine posted by Meagan Mc Lees on May 18, 2001 at 14:57:03:
: Can anyone explain the difference in typical ingredients for Hunan and Cantonese Cuisines? If you were to label something as Hunan or Cantonese style, what ingredients or flavors would you expect to find? I'm trying to find a consistent definition.
Hunan dishes are more spicy, with ingredients like red pepper and bean sauce.
Canton (Guangdong) dishes on the other hand try to bring out the natural flavour of the food rather than covering the flavour with heavy spices.
The cantonese steam fish is an example. The only ingredients are fish, soy sauce, green onion, and ginger. But it is in my
opinion the best way to enjoy fish.
Post a Followup