We were lucky to have two authentic Cantonese meals, and both
were delicious affairs, with a dozen or more of us sitting around
a large, round "spinner" table. A Cantonese dinner is always a
very sociable party.
Jerry, our guide, explained some of the Cantonese customs. We had
learned of some, but are certain that we commit many a faux pas.
At the start, some hot tea was poured into a cup. Jerry explained that
you should swirl the tea around the other cups and bowls, to make sure
things are clean. Of course, it all looked very clean, but this is the
custom. Then a pitcher was available for us to pour out the water/tea.
Then the dishes start arriving, and there must have been at least 10 or 12.
They come when they are ready, and not all together. This takes about a
half hour or more. Near the start, the waitress brings a large bowl of
soup and ladles a cup of soup for everyone. The Cantonese soup is
usually a bland broth.
The dishes are wonderful vegetables, whole fish prepared in a beautiful
way with what I would call a sweet and sour sauce over it, duck, pork, chicken,
beef and the yummy stuffed tofu (Hakka) dish. Jerry explained
that he always likes a small bowl of plain rice at the end of every meal.
Dessert is something very small, often a plate of fruit.
At the evening meal, we were served some delicate green pastry, that looked
beautiful. Inside was durian fruit, which I didn't realize until the first bite.
Honestly, you either have to love it or hate it. It is so distinctive. I don't
love it!
We ate "Panyu style," which means that the waitresses leave the diners alone
and only come when asked for something. Jerry had to leave to ask for
something a few times. In Guangzhou, there is often a waitress nearby
to help.
Some of the photos are of the durian pastry and fried milk, which is very good.
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