Mala Dry Pot (麻辣香鍋 má là xiāng guō) literally means “numbing spicy fragrant pot.” It’s a dish that comes from Sichuan cuisine known for its bold use of Sichuan peppercorns (花椒, huā jiāo) and chili peppers (辣椒, là jiāo). The…
Twice-cooked pork (回鍋肉)
回鍋肉 (Huí Guō Ròu), often translated as Twice-Cooked Pork, is a signature dish from Sichuan (四川) cuisine, one of China’s most famous and flavour-forward regional styles. The name literally means “returned-to-the-wok meat”, referencing its unique two-step cooking process: the pork…
Steamed Beef Bun / Baozi (牛肉包子)
包子 (bāozi), or steamed buns, have been a staple in Chinese cuisine for centuries. These soft, fluffy buns are filled with a variety of savoury ingredients, such as pork, beef, vegetables, and even sweet fillings like red bean paste. They…
Cantonese Soy Chicken (豉油雞)
Soy Chicken or 豉油雞 (chǐ yóu jī) is a classic Cantonese dish known for its glossy brown skin, tender meat, and deeply savoury soy-based flavour. Despite its simple appearance, it’s a dish that relies on balance: not too salty, not…
Sweet and Sour Pork (糖醋咕嚕肉)
Sweet and Sour Pork (糖醋咕嚕肉, táng cù gū lū ròu) is one of the most recognizable Cantonese dishes both in and outside of China. It originated in Guangdong province as a homestyle dish using pork fried to crisp and tossed…
Beef Chow Fun (乾炒牛河)
Beef Chow Fun (乾炒牛河 gān chǎo niú hé) is a classic Cantonese stir-fried noodle dish. It features tender slices of beef stir-fried with wide rice noodles (河粉 hé fěn), onions, and bean sprouts, all coated in a savoury soy-based sauce…
