Steamed fish is a traditional Cantonese dish that requires high heat and precise control of cooking time.The cooking time should differ based on the size of the fish.The high heat can help maintain the juicy and fresh morsel of fish.The fish skin bursts over high heat,indicating that the fish is fresh.The lifeblood of Cantonese cuisine lies in its ingredients.I've been a believer of such simple and light diet.I love natural, authentic yet palatable foods.Zhuang Chen was born into a family of Cantonese opera performers in Xiguan,but he's destined to have a lifelong engagement with gastronomy.Xiguan, an old sub-district in Guangzhou,has the most traditional Guangzhou foods.In 2000, Zhuang resigned and become a professional gourmet promoting the Guangdong food culture.
