How does the food served in American Chinese restaurants differ from authentic Cantonese cuisine?
Authentic Cantonese cuisine, what you’ll get in Hong Kong & Guangzhou (the gastronomic capital of China), is light & healthier stuff characterised by use of very fresh ingredients and an exquisite touch in their dishes. Cantonese cuisine is best known for clear soups that are light yet with intense flavour, ultra smooth congee, delectable roasted meats (duck, chicken, BBQ pork, roasted pork), hundreds of dim sum varieties, springy wonton noodles with superb BBQ pork, very fresh steamed fish, braised top-grade abalone, sweet dessert soups and many more examples of arguably the best Chinese culinary skills. Many dishes are steamed, boiled, braised or quickly stir-fried with minimal oil. The same applies for dim sum where the best & most popular items are steamed, rather than deep-fried. I seriously doubt that many Americans would have tasted the best examples of authentic Cantonese cuisine, and certainly not from most of the small American Chinese eateries that dish up what constitutes t
