Cantonese Cuisine by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Guangdong has a warm, humid subtropical climate that nurtures diverse flora and fauna. This province boasts a rich landscape of coastlines, hills, and plains, offering bountiful ingredients for local cuisine. Cantonese cuisine has roots in the Central Plains. However, it has evolved into a distinctive culinary culture due to several ethnic migrations and integrations over thousands of years.
Stewed Sea Cucumber with Seaweed and Scallop by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Cantonese cuisine, or Guangdong cuisine, is famous for its precise cooking methods. During the late Qing dynasty (about 1851 AD), it was said, “Guangdong is a culinary paradise”. Due to the vast influence of Cantonese cuisine, Cantonese restaurants can be found worldwide, particularly in Chinatowns in Southeast Asia, Europe, and the United States, where they hold a prominent position.
Cantonese cuisine is a pillar of China’s regional cuisine. This is due to the efforts and legacy of generations of Cantonese chefs. Li Yongzhou is one of these exemplary culinary masters.
Master Li Yongzhou
The Chairman of Guangzhou HL Peninsula, Li Yongzhou holds doctoral degrees in business administration from two European universities: Victoria University (Switzerland) and EuroPort Business School (Netherlands). He has dedicated over half a century to the catering industry and has played a critical role in developing Cantonese cuisine brands. He is a renowned master chef and a respected catering management expert with a good reputation in the culinary industry.
Li Yongzhou with his colleagues by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Li Yongzhou moved to Hong Kong in the 1970s, apprenticed under the renowned Hong Kong chef Liu Yide in the 1980s, and honed his skills in other famous restaurants. He acquired a great deal of knowledge from his mentors and gained valuable insights into the catering industry during this period.
Bird's Nest with Apricot Sauce by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Later, Li Yongzhou was determined to embark on a new culinary journey in the United States. He experimented with ways to preserve, advance, and innovate Chinese cuisine in diverse cultural settings. Thanks to this involvement, he drew insight and wisdom from Western culinary traditions and sought to incorporate the essence of Western cuisine into Chinese cuisine while experiencing Western food culture.
Apricot flavored borneol by Guangzhou Peninsula Investment GroupWorld Federation of Chinese Catering Industry
Li Yongzhou returned to China in 1995, when China’s catering industry was in the midst of a boom. He participated in the founding and management of numerous high-profile hotels and catering enterprises. He refined his cooking concepts based on his experiences in Hong Kong, China, and the US, and reformed the new Hong Kong-style of Cantonese cuisine, integrating the features of major Chinese cuisines and harmonizing them with culinary cultures from around the world.
Thus, he developed his unique cooking style and introduced the concept of “urban cuisine” as a new food genre. Unlike the genre of “local cuisine”, “urban cuisine” analyzes, absorbs, integrates, improves, and packages dishes that are popular from various regions. This makes them suitable for most urban consumer groups’ tastes and psychological needs while creating a product portfolio. These fusions involve various local cuisines from across China and other countries.
Cognac Cured Oyster by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Steamed roast pork and oysters with cognac
Assorted cured meat is a local steamed dish in Hunan cuisine from China’s Hunan Province, while roast pork is a typical dish in Guangdong. Therefore, Li Yongzhou’s dish is a fusion of traditional Cantonese ingredients and Hunan culinary techniques. The succulent and fresh golden oysters are perfectly matched with the mild and sweet roast pork and the mellow and fragrant cognac. This dish is truly mouthwatering and will make you crave more.
Drawing on the strengths of others and innovating with the times to achieve harmony
Li Yongzhou believes that chefs should hold a global vision and innovate their selection of ingredients, use of sauces, application of cooking techniques, and the meticulous presentation of each dish. This is because people’s expectations for food have become more varied and refined due to advancing modern logistics and cultural integration. Li Yongzhou’s persistent pursuit through his culinary journey is to combine Chinese and Western elements in an innovative manner.
Grilled Beef Ribs by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Charcoal-grilled beef rib
He often uses Western ingredients, such as foie gras, caviar, and truffles, to design many dishes with his own unique style. This charcoal-grilled beef rib is a combination of Western ingredients with Chinese flavors. Li Yongzhou selects high-quality beef rib and grills IT with homemade Chinese sauce, ingeniously enhancing the beef’s rich taste. He integrates Chinese and Western cooking concepts to create a tender fragrant, mouthwatering, and enjoyable dish.
Roasted Crispy Pork with Fresh Orange by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Roast suckling pig with fresh orange juice
Roast suckling pig is a traditional Cantonese dish. However, Li Yongzhou made a creative endeavor to incorporate some Western elements. For example, he uses fragrant orange juice, associated with Western cooking, to flavor the roast suckling pig, giving the dish a unique fruity aroma in addition to crunchy, aromatic pig skin and tender, tasty pork.
Stewed Chicken with Rose Soy Sauce by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Soy sauce chicken with monk fruit sugar
In Cantonese cuisine, the preparation of soy sauce requires large amounts of rock sugar, which is not conducive to human health. Therefore, Li Yongzhou sources monk fruit sugar, which is healthier and has a richer taste, instead of rock sugar. The result is a dish with smooth skin, tender meat, and an aromatic flavor. It is rich without being greasy.
Li Yongzhou selects and processes his ingredients with a global vision that combines Chinese and Western cuisine to achieve harmony. That explains why his dishes address the needs of modern urbanites in their pursuit of new trends, health and nutrition. He suggests the best way to raise the bar for Cantonese cuisine is to foster appropriate concepts within the catering industry. Furthermore, he espouses that only continuous learning and can bring more opportunities.
