The taste of my hometown --- Cantonese Cuisine

It is comes from Guangdong province and also is one of the Eight Culinary Traditions of Chinese cuisine. Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. There are many kinds of cooking methods in cantonese cuisine especially steamed and Fried most are widely used. Below I will introduce several distinctive and typical cantonese cuisine. 

First one is my favorite dish --- Mushroom and chicken hot pot rice

This dish is easy to do and very delicious, every time I eat this cuisine it always makes me miss my hometown. 

Source: http://www.douguo.com/cookbook/982528.html


The following is barbecued pork, it is made by pork and taste sweet. In addition it is a sign of cantonese cuisine. 

Source：http://www.douguo.com/cookbook/970874.html

The last one is very popular in Sydney which is dim sum. It is divided into dry and wet dim sum, the dry dim sum do have fruit, steamed buns, dumplings, pink cake points, etc.; Wet point have porridge three class, meat, turtle paste, bean curd flower and so on. 

Source: http://www.epochtimes.com/gb/10/12/1/n3100952.htm


Reference List: 
http://www.theurbanlist.com/sydney/a-list/7-best-yum-cha-sydney
http://www.douguo.com/cookbook/970874.html
http://www.douguo.com/