Cantonese Cuisine

The ultimate street food thirst-quencher across Southern China. A vibrant green, naturally sweet, slightly grassy raw juice pressed directly from fresh sugar cane stalks.

A cooling, earthy, slightly minty black beverage loaded with soft, slurpable chunks of grass jelly. Extremely popular in hot climates for its refreshing properties.

A traditional remedy that is also a delicious beverage. Preserved, salt-cured kumquats are muddled with honey and hot or cold water, creating a sweet, salty, and intensely citrusy drink.

A refreshing, translucent, golden-brown dim sum dessert cake. It boasts a perfectly bouncy, slightly chewy texture (thanks to water chestnut flour) loaded with crunchy bits of fresh water chestnut.

One of the easiest and most universally beloved Chinese desserts. Chewy, translucent sago pearls swimming in a rich, sweetened bath of pure coconut and evaporated milk.

A nourishing, classic 'Tong Sui' (sweet soup) revered for its beauty benefits. Chunks of ripe papaya, gelatinous snow fungus, sweet red dates, and apricot kernels simmered in a light rock sugar syrup.

A culinary magic trick from Shunde. Hot milk is poured over fresh ginger juice, causing the milk proteins to instantly coagulate into a delicate, trembling, spicy-sweet pudding without any gelatin or thickeners.

A wildly popular Hong Kong dessert. A paper-thin, bright yellow crepe folded like a soft pillow around a massive chunk of fresh, sweet mango and lightly sweetened whipped cream.

The ultimate Chinese New Year dessert. A dense, sticky, deeply caramelized cake made from glutinous rice flour and brown slab sugar. Served freshly steamed, or chilled and pan-fried with egg.

A famous Shunde dessert that seems like magic. A solid block of sweetened milk is cut into rectangles, coated in a light batter, and deep-fried, resulting in a crispy shell with a hot, melting, creamy interior.

An incredibly fragrant, jet-black dessert soup. Toasted black sesame seeds and rice are blended and simmered into a smooth, thick, nutty, and highly nutritious sweet paste.

A highly popular modern Hong Kong dessert soup. A refreshing, vibrant yellow, chilled puree of sweet mangoes and creamy coconut milk, filled with chewy sago pearls and bursts of tart pomelo pulp.