Cantonese salted fish

Cantonese Salted Fish is a traditional delicacy hailing from the Guangdong province of China, famed for its intense saltiness and historical status as the "poor man's food." Despite its humble origins, it is now recognized as a Group 1 carcinogen due to its strong association with nasopharyngeal cancer, particularly prevalent in Southern China.

This dish is produced by preserving or curing fish with salt, inhibiting bacterial growth through osmosis. Various types of fish can be used, and there are two predominant preparation styles: méi-xiāng (fragrant) and shí-ròu (firm fleshed).

To prepare Cantonese salted fish, the fish is marinated in salt using a vertical method to keep it as dry as possible. This preserved fish is then utilized in several popular dishes, such as boiled rice with steamed salted fish and chicken or salted fish fried rice.

In Cantonese slang, "salted fish" is a euphemism for dead bodies. Expressions like "haam yu faan saang" (salted fish comes back to life) embody this usage and are often used metaphorically to symbolize simplicity and humility. This cultural reference extends into music and film, where salted fish typically symbolizes modesty and perseverance.

However, significant health concerns are associated with Cantonese salted fish. Its carcinogenic properties have been linked to higher rates of nasopharyngeal cancer, particularly among those in Southern China who consume it frequently. Despite these risks, the dish remains an important part of the cultural heritage, leading to ongoing debates about its place in contemporary diets within Chinese and Cantonese communities.