CULINARIA SOUTHERN CHINA

The culinary delights of the southern provinces of China, with an emphasis on Hokkien (闽菜) and Cantonese cuisines (粤菜), the two main culinary veins in the south.
[知味闽粤]

Southern Chinese cuisines demand great emphasis on freshness of ingredients. They should not be packed so full of spices that the star gets overwhelmed by the supporting cast. Tastes have to be light, delicate and ethereal; flavours must soar not only on the tongue, but also in the mind, so that the images and impressions continue to haunt the soul of the connoisseurs with its beauty, long after the experiences.