You may encounter a variety of new sauces with Cantonese food, including hoisin sauce, oyster sauce, plum sauce, sweet and sour sauce, black bean paste, shrimp paste, char siu sauce and chu hau paste.
Cantonese food, one of the most well-known varieties of Chinese cuisine, comes from Guangdong Province in southern China (Canton). The dishes contain a variety of oils and spices, such as spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil and sesame oil. These ingredients enhance flavor. Other unique spices that Cantonese food may contain include ginger, chili peppers, five-spice powder, white pepper (powdered), and star anise. Garlic has been known to be used quite heavily in some dishes.
The Cantonese are fans of dried and preserved ingredients. While Cantonese chefs pride themselves on fresh ingredients, dried and preserved ingredients are often added to add flavour. You will find them in dishes with meats or vegetables. They include dried scallops, fermented tofu, fermented black beans, Chinese sausage, salt fish, salted duck, salted pork, salted duck egg, century egg, dried cabbage, dried shrimp, tofu skin, picked Chinese cabbage and pickled daikon.