Cantonese Cuisine

A fast, incredibly savory seafood dish. Fresh clams wok-tossed in a pungent, salty, umami-rich fermented black bean and garlic sauce, finished with fresh scallions.

The ultimate winter warmer. Chunks of beef brisket and tendon braised slowly with Chu Hou paste and daikon radish until the meat melts and the radish absorbs all the savory broth.

A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.

A Cantonese seafood classic. Tender pieces of scored squid deep-fried in an impossibly light, crispy batter and tossed with toasted salt, Sichuan pepper, chilies, and garlic.

A traditional Cantonese one-pot meal. Fragrant jasmine rice cooked in a claypot, topped with sweet Chinese sausage (Lap Cheong) and finished with a crispy rice crust.

The hallmark of Cantonese seafood. A whole fish steamed to silken perfection, topped with julienned scallions and ginger, and finished with sizzling hot oil and seasoned soy sauce.

Plump, juicy dumplings filled with a savory mixture of ground pork and chunks of shrimp, swimming in a clear, comforting chicken broth.

The quintessential Cantonese noodle dish. Thin, crispy, and chewy egg noodles wok-tossed with bean sprouts, scallions, and a savory soy sauce glaze.

Sticky, sweet, and incredibly savory roasted pork with a glossy glaze and iconic red edges. The cornerstone of Cantonese roast meats.

The crown jewel of Cantonese dim sum. Open-faced dumplings filled with a bouncy, intensely savory mixture of hand-minced pork, shrimp, and shiitake mushrooms.

A savory, umami-packed steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried to a crisp.

The gold standard of Hong Kong breakfasts. Springy, al dente egg noodles and plump shrimp/pork wontons swimming in a fragrant, clear, seafood-infused broth.