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
37–41 of 41
Turnip cake
A savory Cantonese steamed cake made from grated turnip and rice flour, typically mixed with pork, dried shrimp, shiitake mushrooms, and seasonings before slicing and pan-frying.
Water chestnut cake
A translucent Cantonese sweet steamed cake made from water chestnut flour, fresh water chestnuts, sugar, and water.
White-cut chicken
White-cut chicken is gently poached chicken served with its pale skin and tender meat, often accompanied by a ginger-and-scallion condiment.
Wife cake
A Cantonese flaky pastry filled with sweetened candied winter melon and often fragrant sesame and glutinous rice ingredients.
Wonton noodles
Wonton noodles are wheat-based noodles served in broth or sauce with wontons typically filled with pork, shrimp, or both.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.