A FOOD TRADITION
Cantonese cuisine
Cantonese cuisine emphasizes fresh ingredients, restrained seasoning, roasting, steaming, stir-frying, dim sum, and clear soups.
Dishes linked to this cuisine
13–24 of 41
Double-skin milk
A Cantonese steamed milk custard made from milk, sugar, and egg white, forming a delicate double layer that is usually served chilled.
Egg tart
A Cantonese pastry consisting of a baked crisp shell filled with smooth, lightly sweetened egg custard.
Ginger milk curd
A Cantonese dessert in which fresh ginger juice curdles hot milk into a soft, spoonable pudding sweetened with sugar.
gu lou juk
Explore the dish and its connections.
Har gow
Har gow are steamed Cantonese shrimp dumplings with translucent wrappers and a juicy shrimp filling accented with mild seasonings and bamboo shoot.
Lo mai gai
Glutinous rice is steamed in a leaf parcel with seasoned chicken, mushrooms, and often savory pork or shrimp fillings.
Mango pomelo sago
A chilled Cantonese dessert combining mango, pomelo pulp, chewy sago pearls, and commonly coconut milk in a sweet, creamy fruit mixture.
Oyster sauce beef
Sliced beef is stir-fried with oyster sauce and aromatics to produce a savory Cantonese dish.
Phoenix claws with black bean sauce
Chicken feet are braised or steamed until tender and coated with fermented black bean sauce, commonly with ginger and green onion.
Pineapple bun
A Cantonese sweet bread with a crisp, crumbly cookie-like topping whose cracked pattern resembles pineapple skin.
Red bean soup
A sweet soup of adzuki beans simmered with water and sugar, sometimes flavored with dried tangerine peel.
Rice noodle rolls
Rice noodle rolls are steamed translucent rice-flour sheets served plain or wrapped around fillings and commonly finished with a savory soy-based sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.