Cantonese cuisine comes from Guangdong Province in southern China and is one of 8 subdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country. When people in the West speak of Chinese food, they usually mean Cantonese food. Canton has long been a trading port 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 tongue, snakes, and snails. However, lamb and goat are rarely eaten, unlike in the cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity. Other techniques include shallow frying, double boiling, braising, and deep frying.
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