Cultured Palate: International Dishes from China
| April 18, 2018
8. Bai-Qie Ji
On the opposite end of the spectrum, Cantonese cuisine has no spice. This regional culinary tradition instead prizes a mixture of sweet and hot flavors. Many beloved North American flavors originate from Cantonese cuisine, like plum sauce, hoisin sauce, and sweet and sour sauce. Around Guangdong, where Cantonese food originates, chefs make use of all local animals – meaning dishes made with snake and anteater are not uncommon. One of the most quintessentially Cantonese dishes is bai-qie ji, or poached chicken served with a light scallion-ginger sauce.
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