Cantonese cooking also specializes in soups, especially turtle soup,steamed,roasted and grilled(broiled) pork and poultry dishes; “double pan” and large earthenware casserole type cooking. A great deal of clear chicken broth is used as a stock or base of light gravies and is preferred to the sugar used by other schools to achieve “sweetness”. And, of course, in keeping with the Taoist principle, underdone is well done, literally,in Canton! This is particularly true of their low oil, quick, stir fried “chow” dishes, a technique which originated in Yang Chow; hence the name.

Refer here **Cantonese Cooking Recipes** and ** Low Fat Recipes**