Despite its name, Fish-Fragrant Eggplant (魚香茄子, Yúxiāng Qiézi) contains no fish at all. Instead, the term “yúxiāng” (魚香) refers to a unique Sichuan flavour profile that originated from traditional fish preparation techniques. This distinctive seasoning blend—consisting of garlic, ginger, Sichuan…
Scallion Pancakes (葱油餅)
Scallion Pancake, or 葱油餅 (Cōng Yóu Bǐng), is a beloved Chinese street food and home-style dish known for its crispy layers and savoury scallion flavour. Unlike Western pancakes, It is a type of flatbread made without yeast or baking powder….
Cashew Chicken (腰果雞丁)
Cashew Chicken (腰果雞丁, Yāo Guǒ Jī Dīng) is a classic Chinese stir-fry that perfectly balances tender chicken, crunchy toasted cashews, and a glossy, umami-rich sauce. This dish is a staple in Cantonese cuisine, known for its light yet flavourful cooking…
Mango Pomelo Sago (楊枝甘露)
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…
