Cantonese cuisine
Cantonese cuisine (Jyutping: Jyut6 coi3; Traditional Chinese: 粵菜) is the cuisine corresponding to Cantonese culture. Gwongzau, the cultural capital of the region, has long been a trading hub. This resulted in many imported ingredients are used in Cantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine uses nearly every edible meat, including offal, chicken feet, duck's tongue, snakes, and snails. However, lamb and goat are rare. There is also heavy use of seafood, due to proximity to the sea. This style of cuisine uses many cooking methods, with steaming and stir-frying being the most popular, largely due to relative convenience.