Taste and texture

The key feature of Cantonese cooking is an emphasis on different textures. Natural flavours are not altered and preparation is kept to a minimum; what is aimed for is the control of crispness and smoothness, leading to a subtle and complex overall texture.

One example of how this quest for texture is manifested is barbecue or ‘hung’ roasting. This highly developed art involves parboiling the meat to melt some of the fat, inflating the meat with air and hanging it up to dry, which promotes a crispy skin, and finally slathering it with a sweet glaze and roasting to produce a glossy, crunchy finish.