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South China Morning Post

How Cantonese cuisine conquered the world

Dive into the realm of Cantonese cuisine with these five PostMag articles exploring how it is captivating the world and shaping modern culinary trends. Read about the smoky secrets of wok hei, or 'breath of the wok', the global spread of XO sauce, the UK's Cantonese food revival, the history of shrimp paste, and more. Discover the art of the 'breath of the wok', a hallmark of Cantonese cuisine, from classic Hong Kong street food to Michelin-starred restaurants. Explore how chefs, like kung fu masters, harness speed and timing to create those distinctive smoky aromas and perfectly charred flavours. A wave of migration has seen a culinary resurgence of Cantonese cuisine evident in new restaurants and cafes across Britain, particularly in London. The trend is catering to nostalgic Hong Kong expats and curious locals alike, with authentic dishes like char siu fan and pineapple buns gaining popularity. Explore the origins, unique flavours, and innovative adaptations of the beloved signature Hong Kong sauce by top chefs in renowned eateries from Dubai to Stockholm and beyond. These kitchens are embracing this umami-rich condiment, crafting innovative vegetarian versions and pairing it with everything from barbecued duck to foie gras. Adana kebab dumplings at Gallada at The Peninsula Istanbul, Turkey. The siu mai-style dumplings are one of many examples of how non-Cantonese chefs around the world are borrowing from Cantonese cuisine. Photo: Cihan Alpgiray With chefs worldwide incorporating Cantonese flavours, ingredients and techniques into ever more diverse dishes, questions have been raised about the impact on the potential dilution of the traditional southern Chinese cuisine. Discover how top chefs are adapting Cantonese cooking and what it means for its future as this trend grows in places as far afield as Italy, Turkey and Latin America. Discover the fascinating history and culinary significance of shrimp paste, known as haam ha cheung, in Cantonese cuisine. Journey to Tai O in Hong Kong, where artisanal production thrives, and find out how it became a sought-after condiment during the Pacific war. Part of this article was produced with the assistance of generative AI Advertisement