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coastal province, there is a strong emphasis on seafood and cantonese cuisine is also influenced by both oriental and western cooking traditions (seasonings like sugar and spiced salt) in addition to flavorful ingredients like peanut oil, rice wine, anise, cassia bark, liquorice root, ginger powder, dried
tangerine peel, oyster sauce, fish sauce, clam oil and curry, among other things. characteristic cooking methods include salt-roasting, steaming with wine and slow-cooking. we will look at classic cantonese dishes and pair it with water: 總裁極品功夫湯 kung fu soup (chicken mushroom soup) kim: usually don't...
http://www.finewaters.com/premium-bottled-water/water-sommelier-round-table/cantonese-cuisine