Cantonese restaurant

ACantonese restaurantis a type ofChinese restaurantthat originated inSouthern China. This style of restaurant has rapidly become common inHong Kong.
Some of the earliest restaurants incolonial Hong Kongwere influenced byCantonese people.Throughout the history ofHong Kong cuisine, a great deal ofSouthern China's diet became synonymous with Cantonese-style food.
Following the emigration of Cantonese people from Hong Kong to Southeast Asia and the Western world, these authentic Cantonese restaurants began appearing in manyChinatownsoverseas. From 1980 to 1986, an estimated 21,000 people permanently left Hong Kong each year, and from 1987 the numbers rose sharply to 48,000 people a yearand continued to increase dramatically following theTiananmen Square protests of 1989.
Many Chinese restaurants in theUnited Kingdomare actually Cantonesetake-outrestaurants, with few people recognizing the difference between Cantonese and mainstream Chinese.
The origin of Cantonese restaurants was the tea-house. Tea-houses were places where people met to drink tea during China's imperial history. They were popular in southern China where people used to love drinking tea. Therefore, tea-houses were always characterised as a social function to gather people.
Many early Chinese restaurants were influenced by the Cantonese people. Southern China is famous for nice weather benefiting agriculture. Therefore, many regional Chinese cuisines in fact originated in Southern China, although one managed to gain immense popularity as Cantonese cuisine.
Typically in the afternoon,dim sumare served duringyum chahour. A fewCantonese dishesmay be available. In the evening, various ChinesebanquetsofCantonese cuisineare held in the restaurant.
Modern Cantonese dishes are a far cry from their early roots in Guangzhou. They include generous use of off-the-shelf condiments, enriched by natural and artificial additives, boosting uncanny colour and flavour. Most Chinese restaurants nowadays cannot afford to cook with 100% raw herbs and spices.
Nearly all Cantonese restaurants provideyum cha,dim sum, dishes, and banquets with their business varying between the hour of the day. Some restaurants try to stand out by becoming more specialised (focusing onhot potdishes or seafood, for example), while others offer dishes from otherChinese cuisinessuch asSichuan,Shanghai,Fujian(Teochewcooking, a regional variation of Guangzhou is similar to that of Fujian),Hakka, and many others.
A new kind of Cantonese restaurant is quickly spreading overseas and mainland China, often referred to asHong Kong-style jau lau(Chinese:香港式酒樓) outside Hong Kong.
In the inaugural 2009 Hong Kong and Macau edition of theMichelin Guide, 14 restaurants received stars including ten with one star, three with two stars and the maximum of three stars toLung King Heenat theFour Seasons Hotel Hong Konghelmed byChef de cuisineChan Yan-tak. It remains as the only Chinese restaurant in Hong Kong to carry such distinction.
Other Michelin-starred Cantonese restaurants includes:
In the 2013 edition, independent restaurant Pang's Kitchen inHappy Valleywas awarded one star.
Yum cha has a rich history and customs have been developed.
For the traditional Chinese Restaurant, all tables must be round. Food is served in the middle of the table and dishes are shared among the people at table. This is why yum cha is regarded as a social function. The design of the table helps to foster communication between people.
A usual practice is whenever you see others’ teacup is emptied, you would help them, especially the elders, to refill the tea. It is a Chinese custom to tap fingers on the table near your cup twice as a sign of reverence and thanks.Parents usually teach their children to practice filial piety to elders by refilling tea and serving food to them.
From the 1980s, there were several migrating waves in China. Among the migrants, many chefs brought along their skills and developed a Chinese food industry overseas.Some enterprises brought capital with them to open up Chinese restaurants abroad. Migrants brought Chinese cuisine and its eating culture overseas. And it became the main type of business of Chinese immigrants. However they are not gaining acceptance by most of the non-Chinese locals until the 20th century.Therefore, the younger generation has tend to change the image of Chinese cuisine from a cheap to trendy image.Alan Yau, the CEO of Soft chow, who changed the Chinese cuisine industry in a professional way, for him the past is a template to refashion and resist.He is both troubled and inspired by his own history in Spain, it is reported that there were eight hundred Chinese restaurants in Madrid and one hundred in Barcelona.In recent times, the number of Chinese restaurants in the United States is three times more than the McDonald's franchise.