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Canton Dishes

Yue cuisine, whose recipes appeared in the literature of the Han, Wei, South and North Dynasties (220-587), became famous both at home and abroad at the beginning of the 20th century. Various unusual materials are used, cooking techniques include SHAO (boil, then fry in oil), BAO (cook with a special kind of boiler), soft fry in oil, soft stir-fry, and steam in clear soup. the general flavour is light and fresh. Famous dishes are roast suckling pig, snake meat with juice, Dongjiang salted chicken, shark's fin with brown sauce, White Cloud pig's foot, fish belly in clear soup, fried shrimp, bird's nest with wax gourd.

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