5 Things We Love About Cantonese Food

November 23, 2015 0Comments by Uncategorized

When it comes to enjoying Cantonese cuisine, we at King Loui know a thing or two about the great taste of Cantonese dining. The Pangs, who provide our glorious menu with fresh cooked Cantonese food have taught us a many great thing over the last few years and we want to share that knowledge and wisdom with all of our King Loui community.

Sweet and Sour is just divine

Yes, sweet and sour is just divine and our sweet and sour pork, chicken or prawn is no different… We use fresh ingredients and years of cooking skills to bring you the best in Cantonese cuisine. But did you also know how we got to having sweet and sour as a dish?

Starting as early as Qing Dynasty travellers visited the Guangzhou district. Many, who liked the cuisine preferred a regional delicacy, Sweet and Sour Pork Rib, but they don’t like the bone. The Chinese chefs then took out the bone. It became today’s Sweet and Sour Pork. The chefs called it “GuLao Rou” meaning it had a long history.

They have banquets

chinese banquet
Whilst the Italians may have a feast, the Cypriots have wonderful bbq’s and the American’s in Texas have a ho-down, the Chinese have banquets! We even sell three of our own banquets here at King Loui. (Our banquets will happily feed, 2, 3 or 4 people, but why not call in advance to see if we can sort you out something for larger parties).

In China however, banquets are held to celebrate the New Year, the Moon Festival, weddings, and other special occasions. Each event is associated with particular treats — filled moon cakes for the Moon Festival or New Year’s pudding, for example — but there are also many common characteristics and ceremonies involved. A banquet acquires much of its festive character through 2 elements: the release from some everyday eating customs (usually those that impose restraint) and the exaggeration of others. At a banquet, for example, rice doesn’t need to be treated as the center of the meal, but the respectful interaction between guest and host must be performed with extra gusto.

Our Lemon Chicken brings a massive smile to the face

If you follow us on Twitter (@KingLoui) you will see that we have many a patron praising our Lemon Chicken, yes, that is correct, our Lemon Chicken is a popular dish and a family favourite; one person described it, as “the best Lemon Chicken they’ve ever eaten”.

Whilst we’re over the moon with that view, a lot has to be said on the origin of this particular dish. The Greeks used to marinade the chicken in lemon and garlic before adding to a bbq, whilst many believe that Asia, and in particular China, brought the idea of combining lemon, garlic and soy sauce to Europe as early as 3000 years ago. All we know is, our recipe is a fond favourite.

Our lemon chicken is prepared with true care and attention, we ensure that the chicken meat is soft and full of flavour whilst our skin is crispy and fried to perfection. Our sauce is made with… real lemons. We may have just given away our secret but Mike, our amazing chef assures me, we haven’t.

It has crispy duck… enough said

Crispy duck

Yes, the aromatic crispy duck has long been a British favourite and that’s where the story of this family favourite begins.

Crispy Aromatic Duck is very much a new style dish originating in the Chinatown of London in the later half of the 20th century. It iss the invention of Chinese restaurateurs in Britain, mixing Peking duck with Szechuan style duck. Although it is tasty, many Chinese people consider it dry (the duck is deep-fried) and therefore a waste of a perfectly juicy duck to the Chinese community.

How should it be served? With Chinese style pancakes, plum sauce and a mix of vegetables.

Who doesn’t love egg fried rice?

Egg fried rice has made it into the top 10 takeaway foods for the last 19 years and is their any wonder why? Aside from it being delicious piping hot, you can eat it the next day as leftovers, you can have it with pretty much any cantonese dish and it’s a fun, shareable food to eat.

According to Wikipedia “While the exact origins of fried rice are lost to history, it’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province. And “authentic” can’t mean “timeless”, or no dish would ever evolve.”

What are your favourite things about Cantonese food? Which King Loui dish is your firm favourite? What would you like to see on our menu? We’d love to know your thoughts and opinions.