Editing Cantonese cuisine (section)

=== Seafood ===
[[Image:CantoneseRestaurantSeafood.jpg|thumb|right|Seafood tanks in a Cantonese restaurant]]

Due to Guangdong's location along the [[South China Sea]] coast, fresh seafood is prominent in Cantonese cuisine, and many Cantonese restaurants keep aquariums or seafood tanks on the premises. In Cantonese cuisine, as in cuisines from other parts of [[Asia]], if seafood has a repugnant odour, strong spices and marinating juices are added; the freshest seafood is odourless and, in Cantonese culinary arts, is best cooked by steaming. For instance, in some recipes, only a small amount of [[soy sauce]], [[ginger]] and [[spring onion]] is added to steamed fish. In Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood. As a rule of thumb, the spiciness of a dish is usually negatively correlated to the freshness of the ingredients.

{| class="wikitable"
|-
! Image !! English !! Traditional Chinese !! Simplified Chinese !! Jyutping !! Pinyin
|-
|[[File:Ginger scallion lobster.jpg|120px]]||Lobster with ginger and scallions || {{lang|zh-hant|薑蔥龍蝦}} || {{lang|zh-hans|薑葱龙虾}} || goeng1 cung1 lung4 haa1 || jiāngcōng lóngxiā
|-
|[[File:Lobster_with_soup_yi_fu_noodles.jpg|121x121px]]
|Lobster with e-fu noodles in soup /
Cheese lobster with e-fu noodles
|上湯龍蝦伊麵 / 芝士龍蝦伊麵
|上汤龙虾伊面 / 芝士龙虾伊面
|soeng6 tong1 lung4 haa1 ji1 min6 / zi1 si2 lung4 haa1 ji1 min6
|Shàngtāng lóngxiā yīmiàn / Zhīshì lóngxiā yīmiàn
|-
|[[File:Shrimp Type Things Covered in Garlic (2891424375).jpg|120px]]||[[Mantis shrimp]] || {{lang|zh-hant|攋尿蝦}} || {{lang|zh-hans|濑尿虾}} || laai6 niu6 haa1 || làniàoxiā
|-
|[[File:Orangesquid.jpg|100px]] || [[Orange cuttlefish]] || {{lang|zh-hant|鹵水墨魚}} || {{lang|zh-hans|卤水墨鱼}} || lou5 seoi2 mak6 jyu4 || lǔshuǐ mòyú ||
|-
|[[File:Food 清蒸檸檬魚, 泰鄉雲餐廳, 台北 (17167116250).jpg|120px]]|| Steamed fish || {{lang|zh-hant|蒸魚}} || {{lang|zh-hans|蒸鱼}} || zing1 yu4 || zhēngyú
|-
|[[File:Minced garlic glass noodle scallops.jpg|120px]]||Steamed [[scallop]]s with ginger and garlic || {{lang|zh-hant|蒜茸蒸扇貝}} || {{lang|zh-hans|蒜茸蒸扇贝}} || syun3 jung4 zing1 sin3 bui3 || suànróng zhēng shànbèi
|-
|[[File:HK SYP food 晚餐 dinner 白灼蝦 February 2021 SS2 09.jpg|120px]]||[[White boiled shrimp]] || {{lang|zh-hant|白灼蝦}} || {{lang|zh-hans|白灼虾}} || baak6 zoek3 haa1 || báizhuóxiā
|-
|}

<gallery caption="" widths="175px" arrow="6">
File:HK Hotpot foods Dec-2013 Ingredients 蟶子 Solenidae 蟹 Crabs 蝦 Prawn 雞肉腸仔 Sausage n 魚旦 Fishballs.jpg|Typical ingredients for Cantonese style hotpot are [[razor shell]] ({{lang|zh-hant|蟶子}}), crab ({{lang|zh|蟹}}), prawn ({{lang|zh-hant|蝦}}), chicken sausage ({{lang|zh-hant|雞肉腸仔}}) and [[Chinese mud carp|dace]] fishball ({{lang|zh-hant|魚旦}})
</gallery>