Cantonese cuisine originated from the areas of Guangdong Province and Hong Kong in
southern China. Canton is an old port city that today is referred to as Guangzhou. Dim sum
meaning touch the heart, the Chinese meal of small tidbits of food presented on roving carts,
began in this region. Freshness is supreme to the Cantonese. Live fish and seafood are held in
tanks just before being dispatched immediately for cooking. Cantonese sauces are mild and
subtle so as to not overpower the freshness of the ingredients. Popular Cantonese dishes
include steamed whole fish, crispy-skinned chicken, shark's fin soup, and roast suckling pig.

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