Mango Pomelo Sago (杨枝甘露 yáng zhī gān lù) is a refreshing and fruity dessert that originated in Hong Kong and has since become a staple in Cantonese dessert shops worldwide. For the name 杨枝甘露 (yáng zhī gān lù), “杨枝” (yáng…
Red Braised Pork Belly (紅燒肉)
Red braised pork belly is named 紅燒肉 (hóng shāo ròu) in Chinese. The name “hóng shāo” refers to the signature red-braising technique, which involves slow-cooking the meat in a sauce made from soy sauce, rock sugar, and spices, resulting in…
Steamed Pork Patty with Mei Cai (梅菜蒸肉餅)
steamed pork patty with pickled vegetables (mei cai) or 梅菜蒸肉饼 (méi cài zhēng ròu bǐng) is a common Cantonese dish that embodies the home-style comfort of Southern Chinese cuisine. This dish combines the savoury, tender flavours of minced pork with…
Hot and Sour Soup (酸辣湯)
Hot and sour soup (酸辣湯 suān là tāng) is known for its bold flavours and comforting warmth. The name itself highlights its two defining taste profiles: “suān” meaning sour and “là” meaning spicy. This dish is a popular dish in…
Steamed Fish with Ginger and Scallions (清蒸魚)
Steamed Fish (清蒸鱼 qīng zhēng yú) is a classic dish in Chinese cuisine, widely loved for its simplicity and emphasis on fresh ingredients. The dish prioritises minimal seasoning to highlight the quality and freshness of the fish as the main…
Stir-fry Bok Choy (清炒白菜)
Stir-fried bok choy (清炒白菜 qīng chǎo bái cài) is a cornerstone of Chinese home cooking with its simplicity, freshness, and ability to complement a wide range of main dishes. A plate of greens is a staple at many family tables,…
