It is cooked by adding water and sugar to some other cooking elements. Compared to different Chinese regional cuisines, the flavours of most traditional Cantonese dishes should be well-balanced and not greasy. There isn’t any widespread use of recent herbs in Cantonese cooking, in contrast with their liberal use in different cuisines such as Sichuanese, Vietnamese, Lao, Thai and European. Garlic chives and coriander leaves are notable exceptions, though the previous are sometimes used as a vegetable and the latter are often used as mere garnish in most dishes. Chinese food is legendary all over the world, but you may…