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Cantonese cooking is the best-known school because the Cantonese emigrated to many countries, including the United States, Australia, England, France, Indonesia, Thailand, and Burma. Canton conducted a large amount of foreign trade, and from this economic boon, leisure grew the desire for good food. Cantonese dishes are easily characterized by their reliance on color; their spices are not very unusual or spicy, though they do like hoisin sauce, plum sauce and soy sauce. Cooking techniques rely heavily on stir-fried dishes-prepared in oil over high heat-and steaming. Specialties are Shark Fin Soup, Sea Bass with Black Beans, Beef and Salted Cabbage, Pork and Salted Egg, Won Ton, Meat Patties in Rice Dough. Suckling pig and roast pork are also favorites.
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