Originating from Guangdong province in southern China, including the culinary traditions of Guangzhou and the wider Pearl River Delta, Cantonese cuisine is one of China's most influential regional food traditions. Its flavours have travelled far beyond southern China, becoming an important part of Chinese food culture in Hong Kong and around the world.

Unlike cuisines known for intense heat, Cantonese cooking often focuses on bringing out the natural flavours of ingredients. Expect delicate seasoning, aromatic broths, fresh seafood, expertly roasted meats and vegetables cooked quickly over high heat.

Steaming, roasting and wok-frying are central to the cuisine, with each technique designed to highlight texture and flavour. The result is food that can be beautifully simple or wonderfully elaborate, but almost always tastes best when shared.