{"schema":"hottub-news/story/v1","story":"st_4bya6fkqpywycafhwbwa","title":"From Hong Kong to Guangdong, exploring the rich tapestry of Cantonese culinary traditions","title_en":null,"outlets":1,"brief":null,"page":"https://hottub.news/stories/from-hong-kong-to-guangdong-exploring-the-rich-tapestry-of-cantonese-4bya6fkqpy","count":1,"items":[{"id":"n_4bya6fkqpywycafhwbwa","seq":791922,"kind":"article","title":"From Hong Kong to Guangdong, exploring the rich tapestry of Cantonese culinary traditions","url":"https://www.scmp.com/lifestyle/100-top-tables/article/3369211/hong-kong-guangdong-exploring-rich-tapestry-cantonese-culinary-traditions","summary":"The term “Chinese cuisine” is an almost pointless label, encompassing as it does styles of cooking as diverse as Sichuan, Dongbei and Zhejiang, to name but a few. If thinking about a monolithic Chinese cuisine is inappropriate, does the same hold true for Guangdong’s Cantonese cuisine? Consider chicken. A classic Hong Kong-style preparation might see white-cut chicken cooked in a simmering aromatic stock so the meat is gently poached and the skin adopts a gelatinous layer.…","published":"2026-09-30T00:00:08Z","seen":"2026-09-30T00:06:18Z","lang":"en","country":"MO","source":{"id":"kite-scmp-com-540d3e","name":"scmp.com","domain":"scmp.com","outlet":{"wikidata":"Q1198574","name":"South China Morning Post","type":"newspaper","country":"CN","designations":["daily newspaper","online newspaper"]}},"via":"kite-scmp-com-540d3e","authors":["author","Victoria Burrows"],"entities":[{"id":"Q8646","name":"Hong Kong","type":"place"},{"id":"Q15175","name":"Guangdong","type":"place"}],"image":"https://cdn.i-scmp.com/sites/default/files/styles/1280x720/public/d8/images/canvas/2026/09/29/eda4b923-b33d-413b-b42c-977e0dec113f_d1e071a8.jpg?itok=k77ryNCu&v=1790677286","story":"st_4bya6fkqpywycafhwbwa","category":"arts-culture-entertainment","category_p":0.6899999976158142,"category2":"lifestyle-leisure","sentiment":"neutral","tone":0.41999998688697815,"political":0.019999999552965164}]}