Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines.
Tong sui, also known as tim tong, is a collective term for any sweet soup or custard served as a dessert typically at the end of a meal in Chinese cuisine. Tong sui originated in the Lingnan region of China, including Guangdong, Guangxi, Hainan, Hong Kong, Macau, and some parts of other provinces in China. Therefore, in the narrow sense, the term tong sui is used to refer to soupy desserts from Lingnan, while occasionally it is also used in the broad sense, referring to any soupy dessert in Chinese-speaking regions.
Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine. In recent years, Ipoh has seen an increase in international restaurants, bars and gastropubs which have become popular with locals and tourists.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì festival.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Hasma is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic grass frog. Because of its whitish appearance, hasma is often called "snow frog fat". Hasma is relatively expensive, so it is reserved for special occasions and in high-end restaurants.
Black sesame soup is a popular Chinese dessert widely available throughout China. It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup, with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form.
Ching bo leung is a sweet, cold dessert soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤. It is known as sâm bổ lượng or chè sâm bổ lượng in Vietnam.
Sweet potato soup is a Chinese dessert found in Southern China and Hong Kong.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Tong but lut is a Cantonese dessert. Glutinous rice flour balls in sugar syrup are sprinkled with crushed roasted peanuts. The stickiness of the balls prevents the topping from coming off, hence the name.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
