Editing Cantonese cuisine (section)

==Background==
{{Cuisine of China}}

[[Guangzhou|Guangzhou (Canton) City]], the provincial capital of [[Guangdong]] and the centre of [[Lingnan culture|Cantonese culture]], has long been a trading hub and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including [[offal]], chicken feet, duck's tongue, [[frog legs]], snakes and snails.{{Citation needed|date=May 2021}} However, lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, with [[steaming]] and [[stir-frying]] being the most favoured due to their convenience and rapidity. Other techniques include [[shallow frying]], [[double steaming]], [[braising]] and [[deep frying]].

Compared to other Chinese regional cuisines, the flavours of most traditional Cantonese dishes should be well-balanced and not greasy. Apart from that, spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, and these ingredients in turn should be at the peak of their freshness and quality.<ref>{{Cite journal|last=Editorial Team of Hong Kong Economic Journal|date=May 2021|title=舌尖上的中國：八大菜系由來 [The Taste of China: The Origin of Eight Great Traditions]|journal=Hong Kong Economic Journal}}</ref> There is no widespread use of fresh [[herb]]s in Cantonese cooking, in contrast with their liberal use in other cuisines such as [[Sichuanese cuisine|Sichuanese]], [[Vietnamese cuisine|Vietnamese]], [[Lao cuisine|Lao]], [[Thai cuisine|Thai]] and [[European cuisine|European]]. [[Garlic chives]] and [[coriander]] leaves are notable exceptions, although the former are often used as a vegetable and the latter are usually used as mere garnish in most dishes.