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
25–36 of 41
Roast goose
Roast goose is Cantonese-style goose marinated with savory seasonings, glazed, and roasted until the skin is crisp and the meat remains moist.
Salted fish and chicken claypot rice
Rice is cooked in a clay pot with chicken and salted fish, then finished with aromatics and savory seasonings.
Shrimp with scrambled eggs
Seasoned shrimp are folded into softly scrambled eggs with green onion for a tender Cantonese-style dish.
Siu mai
Siu mai are steamed Cantonese dumplings with an open top, typically filled with seasoned pork, shrimp, aromatics, and a wheat-based wrapper.
Soy sauce chicken
Soy sauce chicken is chicken gently braised or poached in a seasoned soy sauce mixture until the skin is richly colored and the meat is savory.
Steamed beef tripe
Beef tripe is steamed with ginger and green onion and may be seasoned with soy sauce or sesame oil.
Steamed fish with ginger and scallions
A whole or filleted fish is steamed with ginger and scallions and commonly finished with hot oil and light soy sauce.
Steamed pork patty
Seasoned minced pork is shaped into a patty and steamed until firm and tender.
Steamed spare ribs with black beans
Pork spare ribs are marinated with fermented black beans and aromatics, then steamed until tender and savory.
Steamed stuffed tofu
Tofu is filled with a savory pork mixture and steamed until tender.
Sweet and sour pork
Battered pieces of pork are fried and coated in a glossy sauce made from sugar and vinegar, often with fruit and vegetables.
Taro cake
A savory Cantonese steamed cake made from diced taro and rice flour, often enriched with pork, dried shrimp, shiitake mushrooms, and green onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.