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Why is seafood important in Cantonese cuisine?
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Guangdong
Bridge between Hong Kong and Shenzhen, Guangdong province, on the Chinese mainland.
Seafood is a fundamental component of Cantonese cuisine primarily due to the geography of Guangdong, which is a coastal province. This proximity to the South China Sea provides the region with an abundant and rich variety of seafood, including fish and shellfish such as shrimp and clams.12
Because of this access, the local population has developed a particular fondness for these ingredients. Cantonese cooking is widely recognized for its emphasis on fresh, in-season produce and light cooking methods—such as steaming and stir-frying—which are specifically employed to preserve the subtle, natural flavors of the seafood.12