How to cook a crispy duck or chicken

How to Cook a real Crispy Duck
If you're like me you love the skin on the outside of duck, if it is crisp. You can completely change the texture of the meal with a crispy skin.

The secret is to make sure the duck is scored on the front and salted heavily.


This helps dry the skin and makes for a super-crisp skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your table.

Take the duck that you use for your main dish make slits in the chest with a knife and prick with a fork. Sal chest heavily use your discretion and taste. You can use this method for any recipe you can think of.

Use the cooking instructions from the recipe you are using. Place chicken breast down on the baking sheet and cook well for about ¾ of the total time that the recipe says to cook, making sure to drain the fat from the bird, usually by putting it with a fork under the wings and legs.

During the last ¼ of the cooking use the broil in the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is mixing things up and building their own ways of cooking and recipes.

Also since it is only cut the fat layer of the birds can be used to hide some hidden seasoning. Try your favorite herbs zamparse openings beneath the skin, such as fat vanishes, it will slow down and out of the bird, but first seeps into the meat.

This can add a new dimension to the meat, making it even more succulent. By taking these tips you will be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a new texture to the dish.

Use these two together to try new things, using the crispy skin to add texture to an otherwise bland food. So the next meals with duck you cook try out some of these combinations, using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

3 non-traditional ways to prepare your holiday Turkey

Turkey deep-Fryeda 
3 gallons peanut oil for frying, or as needed1 whole turkey (12 pounds), neck and giblets removed1/4 cup Italian dressing1 white onion

In a large pot or skillet Turkey, heat oil to 400 degrees F. Be sure to leave space for the turkey shed or oil.

it's over.

Note ***

Determining the amount of oil you need: 
Place the turkey in the fryer and fill with water until the turkey is covered is just the easiest way I've found to determine the amount of oil you need. Remove and dry turkey to drain, pat with paper towels as well. Note the water level in the fryer. Discard the water and dry thoroughly. Frying container filled with oil to the level as indicated above. This should help in preventing hot overs oil spill.

End Note ***

Coat a large tray with paper bags safe food. Rinse turkey and pat dry thoroughly with paper towels. Rub Creole seasoning over Turkey inside and out. Make sure the hole is open at the neck, at least 2 inches so the oil can flow freely through the bird. Place the whole onion and Turkey in the drain basket. The turkey should be placed first end of the neck of the basket. Slowly lower in the hot oil to completely cover the turkey basket. Keep the oil temperature to 350 degrees F and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove the basket from the oil and drain Turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature should be 180 degrees F.

Turkey finished drain on the prepared dish.

Whole roasted turkey
 12 pounds of whole turkey2 cups water3 tablespoons powdered chicken broth2 teaspoons garlic powder2 teaspoons onion powderpoultry seasoning 1 teaspoon1/2 teaspoon chopped parsley1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat and lightly oil grate. Rinse turkey and pat dry. Place Turkey breast side down on the prepared grill. Doran Turkey on both sides until skin is golden to dark brown. In a large roasting pan, combine the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley and paprika. Place the turkey breast side down in the roasting pan. Spoon bread mixture over turkey. Cover tightly with foil and place on the grill. Cook for 3-4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before slicing.

Smoked turkey
 1 turkey 8 to 22 pounds, fresh or completely thawedSweet pickle brine (recipe to follow)Maple syrupSweet pickle brine:1 gal. water2 1/2 cup salt, rock, pickling or canning salts are recommened1/3 cup light brown sugar1 tablespoon garlic Lquidpickling spices 1 oz.

Mix well. You will need to adjust the amounts depending on the size of your bird. This recipe will be good for a turkey 8-12 pounds.

Rinse the turkey thoroughly with cold water drain and dry them. Prepare sweet pickle brine. Turkey brine according to the following schedule,8 to 12 lb Ave 3 days, 13 to 16 LB birds 4 days, 17 to 22 pounds of birds 5 days. Remove from brine; Rinse in cold water and pat dry. Let dry in the refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Turkish position on the cooking grate. Cook until done smoking.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (breast) the internal temperature should read 180 degrees F.

Smoking is more an art than a science; This recipe is not designed for beginners. Assign factors will determine the cooking time of a particular food when smoking.

Fresh turkey in the refrigerator for 24 hours before serving to enhance the smoky flavor. You can serve the turkey right away if you wish.

Szechwan cuisine

The cuisine of the Western region of China is known for its spicy taste, but many Western palates overlook the complex interplay of savory, sour, sweet and sexy flavors that underlie the fiery spice of Sichuan pepper and other spices that give Szechwan cuisine its characteristic burn.

For decades, most of the world was familiar mainly with Cantonese cuisine and think of it as 'Chinese cuisine'. In reality, however, China is a huge country covering almost every imaginable climate. The incredible variety of foods, spices and climates have led many different styles of Chinese cuisine. Includes Szechwan cuisine, originating in a humid, subtropical, smoked, pickled and spicy foods as well as foods seasoned with an iron fist for preservation and flavor.

While Sichuan pepper, a fruit that grows in the province of Chongqing, has always been used in Szechwan cooking, a majority believed that it was not until Christopher Columbus brought to Chile from his travels. Besides the flavors that sear the mouth, Szechwan cooking uses a combination of flavors to create the full impact of a dish. Hot and sour soup, for example, when prepared properly is not only heat or the bitter end. Prepared with sorrel, lemongrass, tofu and other spices, its first impression is the heady aroma, rich roast meat and sour lemon. That aroma is belied at the first touch of the tongue - the soup is salty first, though not as intensely. It combines a subtle blend of flavors, changing in the mouth slightly bitter - the sorrel and lemongrass making known. It is not until the mouthful of soup has been swallowed that the fire sets as Chile oil finally seeps into the taste bud

This is not unusual for Szechwan cooking. The first mouthful of Kung Pao chicken seldom brings tears to the eyes. Just chew and swallow and take another bite that the true heat of the dish begins to assert itself. Double Cooked Spicy Pork seems almost bland at first, with the flavors blending subtly in the background until the intense fire of chile oil in which the pork is fried suddenly flames in your mouth.
 
No more fire to Szechwan cuisine though. Smoked smokers are common and often makes use of unusual materials and flavors. Sichuan Tea-Smoked Duck is a delicacy that combines the flavors of citrus and ginger and garlic, juxtaposing with a long, slow cooking over fire mixed with leaves of green tea and oolong tea. The result is a succulent meat that melts in your mouth and leaves behind a hint of orange and ginger.

One tradition of Szechwan cuisine that is becoming more common in the Western world is the Szechwan Hot Pot. Similar to a 'fondue', a hot pot is more than a meal event. Chunks and slices of raw, meat fish and vegetables are offered to diners at a table holding a 'Hot Pot' - a pot of chili oil over a flame. Each guest chooses his food and oil immersed in Chile until cooked. Often, hosts will also offer a single pot broth for those guests who prefer a more bland meal, or can not tolerate spicy foods fried in chili oil.

Tasty, rich and spicy, Szechwan cuisine is cuisine based on intensity - intensely hot, intensely bitter and intensely delicious.

The evolution of Pizza

Trying to trace the history of the first pizza is a very controversial issue. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza with pita breads of Greece.

It's pretty well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Creating Esposito was designed to honor the visit of Queen Margherita to Naples in 1889, and decorated with the colors of the Italian flag, with white cheese and green basil, red tomatoes (tomatoes, which had arrived from the west about sixty years earlier, originally I thought they were poisonous, but by Esposito's time they were already accepted by the Italian cuisine).

As the years passed and the turn of the century came, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of the Second World War, when American soldiers returned to their homeland and brought back a love of the pizza they had discovered in abroad. With that, he began pizza boom in America and this food became a staple food instead of an underground Italian snack.

The concentration of Italian immigrants in New York in the old days, explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza has its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a slice of pizza is a thin crust, large loaded with lots of ingredients and seafood and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellini usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 40's, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as thick base pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to stand in thick bubbles around the edges. People flocked to Sewell's pizzeria, and born a new way of looking at favorite food.

Today you will find some very heated debates if you argue with New York or Chicago about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

So you're lucky to find in New York or Chicago, or indeed in any city that has a true, complete pizzeria with checkered tablecloths and plenty of garlic on the menu, enjoy an old tradition and order a slice. After all, tradition.

Quick and Easy Recipe

Another day, another dinner to prepare. Do you have a difficult time finding easy to prepare meals that can satisfy your growing family?

Do you want to give your family the best, but time is short and preparing a healthy meal has become a chore. Too often removed or frozen dinners have to do. Is there a way to combine healthy eating with convenience?

Healthy Family Meals - Better for Children, easier for youYes! Quick and easy recipe, new methods of cooking and easy to prepare staples can change your eating habits and lead to a better eating style for your family. According to the 'Child Health' Program created by the Nemours Foundation, family meals are an important part of developing healthy habits in their children.

Family meals encourage their children to eat healthy foods like whole grains and vegetables. Healthy snack discouraged and even make them less likely to try the snuff, alcohol or marijuana.

But how do you plan healthy family meals on a tight schedule. Here are some ideas to get started:
Is your family love lasagna? Maybe you thought it was a labor intensive dish that does not fit your lifestyle. Cheesy and full of fat, perhaps it's not even a wise choice. However, lasagna is one of the most versatile meals to prepare - and with instant noodles (do not boil), does not have to be a big job.

There are lasagna recipes for vegetarians, low-carb, low-fat diets and even diabetes. Lasagna noodles now come in instant, not cook preparations that cut time and energy when making this hearty dish.

For lasagna or other pasta dishes, try using whole wheat pasta and shredding carrots or zucchini into the meat sauce for an easy way to increase the nutritional value. Using lean ground beef or even substituting with ground turkey or chicken can make for a surprising result, but nutritious. buy bottled sauces for pasta for even faster preparation - many grocers carry a wide assortment that adds variety to your dishes.

Looking for an elegant chicken dinner? Do not forget the chicken breasts without skin frozen. Baked in the oven with a dollop of salsa and shredded cheddar on top makes for a healthy alternative frying or heavy sauces.

Do we need ideas for a dish? Why are you wasting time cutting and washing lettuce when you can pick up a packed bag in the grocery stores? Not to say it's the cheapest method, but it definitely helps busy families put nutrition ahead of convenience when planning a meal.

Have you tried steaming vegetables in the microwave? Fresh or frozen vegetables make another easy side dish when they are popped in the microwave for a few minutes. Add a few tablespoons of water and cover with a paper towel, easy and healthy alternative to frying or boiling.

We are concerned about our children eating healthier foods. Regular family meals will encourage children to develop healthy eating habits - an important key to good health later in life. Making time to eat less stressful you can focus on the joys of spending time together instead of the hassles of preparing healthy family meals.

Hunan regional cuisine

The Hunan cuisine shares many similarities with its close cousin, more well known, Szechwan cooking, Both originate in the western region of China. Here the climate is subtropical - humid and warm enough to encourage the use of fiery spices to help cool the body and that require high seasoning food as a preservative. With a similar climate, the two regions share many ingredients - rice is an important staple in both diets, and chili peppers are an important part of most dishes. The two styles of regional cuisine are similar enough that many restaurants and cookbooks lump together under 'Western cuisine China' or simple refer to both as Szechwan cuisine.

Although there are some important differences. Hunan cuisine is on the one hand, hotter than most Szechwan dishes. Szechwan dishes often include chili paste for rubbing into meats, or even salsa. Hunan chefs include whole dried chili pepper, with its intensely spicy seeds and bark.

The differences in the actual terrain of the two regions also has an effect on the differences in their kitchen. Szechwan region is mountainous jungle, with little arable land for agriculture. The Hunan region, by contrast, is a land of rolling hills and lazy rivers. Because of its fertile hills and valleys, the region of Hunan have access to an incredible variety of ingredients that are not available to Szechwan chefs. Seafood and meat is much more common in Hunan cooking, both as many vegetables.

The land and the difficulties associated with it, also gives the Hunan more time to concentrate on food. Hunan complex and laborious preparation cooking time characteristics. Many dishes begin their preparation the day before serving and can be marinated, then steamed or smoked and finally fried or boiled before they reach the table. The same attention to the preparation of ingredients, and is said to be the most pleasing of all Chinese cuisines Hunan cuisine. The shape of a particular food recipe is almost as important as its presence in the final dish. Hunan chefs are specialists with the knife - carving fanciful shapes of vegetables and fruits to be used in preparing meals or to present them.

Hunan cuisine is noted for its use of chili peppers, garlic and shallots and the use of sauces to accent the flavors of the ingredients in a bowl. It is not uncommon for a Hunan dish to play with contrasts of flavors - hot and sour, sweet, bitter, sweet and hot - hot, spicy and deliciously sweet at once. Hunan chefs are noted for their ability to create a symphony of flavor ingredients. A classic example is pasta with spicy meat with vegetables, where the meat is first marinated overnight in a mixture of citrus and ginger, then washed and rubbed with Chile before being simmered in a spicy Hunan. The end result is a meat that is meltingly tender on the tongue and changes flavor and enjoy it.

Increasingly, restaurants are beginning to solve the two cuisines, and Hunan cuisine is coming into its own. Crispy duck and fried garlic beans are taking their place alongside Kung Pao chicken and double cooked pork. But there is no battle between the two for a place of honor among the Chinese regional cuisines - on the contrary, there are only winners - diners who have the pleasure of sampling them.

Garam Masala - Indian spices

India is known for its excellent cuisine, it's unique regions of cooking and a pleasant dining experience. India is distinguished in the kitchen around the world to vegetarian dishes. A thing of the regional cuisines of India have in common is the use of spices.

Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, "masala" is any blend of spices, and "garam" means hot.

Generally, garam masala is added to the dish just before serving to enhance flavor. Garam Masala is also an excellent massage for chicken and beef.

Garam masala is available in ethnic food, and specialty stores such as the world market. The downside of this is that no one knows how many condiments, or changes in temperatures and packaging it has been subjected to. You take a chance on the potency and fragrance of this blend if it is bought already prepared. Is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, they are readily available. cardamom pods are available in Indian and natural food stores. buying green pods against white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and as the pods and toasting and grinding of Taobao is the best method of use for this great spice.

To make Garam Masala, use the following ingredients: 
2 cardamom pods, seeded  
1 teaspoon whole cloves 
30 whole peppercorns  
whole cumin seeds 2 teaspoons  
1 cinnamon stick 2 inch piece  
1 teaspoon coriander seeds  
1/2 teaspoon ground nutmeg

The best method for making garam masala is a toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium-high heat and tremors until just beginning to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!

Place ingredients on a toasted spice mill and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Some time after that, and the spices will begin to lose flavor and aroma.

Garam masala for a massage using meat and roast chicken or grilled. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.

Try today garam masala. He cooked with spices of northern India is an experience that every adventurous chef should try!

Cooking with fresh herbs

Herbs are fun and easy to grow. When harvested make even the simplest meal it seems to be a gourmet delight. By using herbs in your kitchen you can easily change the flavors of your recipes in many different ways, according to which herbs are added. Fresh herbs are great in breads, stews, soups or vegetables. Each time you add a different herb has completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as follows to have it well. It will in most cases a single herb is associated with a given food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, they limited neither to these items, but will most often accompanied by that particular food. Use your imagination and experiment, experiment, experiment

You can make herb vinegars for salad dressings, sauces or soups. Herbal oils are very useful in the kitchen when the recipe calls for it.
 
Fresh herbs like ornaments dress up any dish making it look really spectacular. Individual rosemary sprigs over grilled lamb chops. Chop the parsley and sprinkle over potato salad. The combinations are endless and delicious result.

Fresh herbs will keep in the refrigerator for several days but then be frozen. You can freeze placing a paper towel and put in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washed, put an ice cube, covers them with water and then freezes them. When they are needed for soups, stews or sauces just a bucket drops.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can run in your garden. An advice here would be to bury an empty coffee can and mint on the ground. Mint tin prevents "creeping" in your garden.

I love to make herb butters. Half a cup of butter and mix with about 4 tablespoons of a fresh herb. Place a piece of plastic wrap, place the butter in the middle roll the saran wrap to form a "record" of butter. Put in the refrigerator and anytime you just need a pat of butter cut "register". (Tips for butter "registration": potatoes, bread, meat, noodles or any type of sauce).

A fresh herb in any salad dressing really shines. You can use any herb or a combination, be creativ

I learned an instant natural mask and trick using basil, lemon and avocado to create long ago. Put a large handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in half an avocado and a teaspoon of lemon juice large, mix until smooth. Wash your face, pat dry and gently rub the avocado mixture. Leave it as much as like, then use warm water to wash off

These are just a few ways you can use fresh herbs from your garden. Sure you will come up with many more. Happy Kitchen

Puerto Rican cuisine

Puerto Rico is an island nation that is officially a territory of the United States. Puerto Rican cuisine has evolved from several strong influences, of indigenous peoples, as the Tainos, and the Spanish conquerors that drove most of the natives out and enslaved the remaining included. African and Caribbean influence is also reflected in the cuisine of the island, which has also been shaped significantly by its climate and geology.


Creole cuisine, one of the main cuisine styles particular to the island has deep roots, stretching back to the Taino and Arawak Indians. Their culinary traditions were corn, tropical fruits, native vegetables and seafood. With the Spanish came a host of other ingredients that expanded the criolla style. These include olive oil, rice, wheat and meats such as pork and beef. Enslaved African peoples were imported to work in the sugar cane plantations, their culinary traditions took root as well as their contributions, which included taro and okra, became assimilated into the whole of Creole cuisine.

Many of the main island dishes are seasoned with adobo and sofrito, spice mixtures that impart those flavors that the island is known for. Adobo, which can vary from cook to cook, or if bought prepared, according to the manufacturer, generally consists of black peppercorns, oregano, salt, garlic, olive oil and lemon juice. When buying prepared in powdered form, most include garlic powder, salt, citric acid, pepper, oregano, turmeric and MSG, which is a good reason to spend time making your own if experimenting with Puerto Rican cuisine at home. While generally used for seasoning meats, it is considered a kind of seasoning mix for all uses.

Sofrito is made from onions, garlic, cilantro, chilies and often includes achiote, which is from the seeds of the plant annatoo and helps produce a bright yellow color in the finished product. This is also used in a variety of dishes, from meats to soups to standard forms of beans and rice.

A cooked or stews, are common to Puerto Rican cuisine. They are often made of meat and seasoned with a variety of spices and marinade and sauce plus ingredients. They include Spanish olives stuffed with pepper, sweet pepper, capers, potatoes, onions, garlic, fresh cilantro, and occasionally raisins.

Chicken with rice is a dish that has become a Puerto Rican specialty, with many families having their own special style, handed down from generation to generation. Chicken is a main ingredient of many criolla dishes, and these dishes, while careful attention to spicing techniques, rarely are what might be termed hotly spiced.

Naturally, seafood is an important part of the cuisine of the island. Fried fish is often served with a special sauce made of olives, olive oil, onions, peppers, capers, tomato sauce, vinegar, garlic and bay leaf. Grilled fish, steamed or grilled is lightly seasoned, if, during the cooking process and served with a squeeze of lemon juice with perhaps a hint of garlic.

Puerto Rican cuisine has many facets, arising from the long and complex history of the island. The blend of native culinary traditions with European settlers and the enslaved African populations they brought with them has resulted in a unique and tasty cuisine that is loved by many.

Regional Cuisine of China: Szechuan Style

The Szechuan style of cuisine arose from an area in the central western part of China, a province known as Sichuan culturally distinct. This area of ​​China came into its own culturally towards the end of the Shang Dynasty in the fifteenth century. However, it was also the climate of the area that helped to shape the culinary traditions that stem from Sichuan province and make their way in the field of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in a way that differs significantly from other regions of China. Cantonese cuisine is known for its hot and spicy dishes, though naturally there Szechuan food than spice and sauces rich and strong flavor.

An overview of culinary history and trends reveals that, for the most part, spice areas were heavily tended to areas in the fresh food supply was not as reliable as in places that traditionally used a lighter hand in use spices. The climate of Sichuan is conducive to faster food spoilage. This, particularly in the past, made the food preservation techniques needed themselves left a strong flavor, such as salting, pickling, drying and smoking. Therefore, spices serve to mask the taste of the fresh food and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors, the use of hot spices such as chili peppers, tends to be more common in warm climates, as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five basic sensations: sweet, sour, spicy, salty and bitter. The balance of these elements in a dish or regional cuisine can vary, according to need and desire, especially as influenced by the availability of food, culture and climate.

In Cantonese, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chilies, peppercorns in various types, Sichuan peppers, which are actually a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavor. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at least those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cuisine.

Other ingredients commonly used in Cantonese cuisine to create the five fundamental taste sensations include different types of sugars, such as sugar beet root and sugar cane, as well as local fruits for sweetness. Bitter comes from different varieties of pickles and pickled. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include garlic, ginger, dried orange peel, bean paste and sesame oil. Salt is important for Cantonese cuisine, and the area produces only salt flavors that help distinguish the other regional cuisines of China authentic Cantonese cuisine.

Cantonese cuisine is characterized by its rich traditional flavors, derived from a culture of hundreds of years and are shaped in part by the natural forces of weather. Authentic Cantonese cuisine offers a unique dining experience consists of feelings of adventurous and creative taste.