by adminchina | Apr 2, 2025 | Cantonese Cuisine
Lo Hon Jai Lo Hon Jai, also known as Buddha’s Delight, is a famous vegetarian dish belonging to the category of monastery vegetarian cuisine. Its origin is closely related to Buddhist culture. Legend has it that Lo Hon Jai was created by monks in temples to...
by adminchina | Mar 25, 2025 | Cantonese Cuisine
Cantonese slow-cooked soup Cantonese slow-cooked soup is a beautiful landscape in Cantonese cuisine culture. Its history has a long source and can be traced back to the folk traditions of the Lingnan area. Guangdong is located in the subtropical zone, with hot and...
by adminchina | Mar 22, 2025 | Cantonese Cuisine
Cantonese morning tea Cantonese morning tea, also known as “yam cha” or “enjoy tea,” is a unique food culture in Guangdong. Its history can be traced back to the Xianfeng and Tongzhi periods of the Qing Dynasty. At that time, a simple teahouse...
by adminchina | Mar 18, 2025 | Cantonese Cuisine
Stir-fried Beef Rice Noodles Stir-fried Beef Rice Noodles is one of the classic representatives of Cantonese cuisine, originating in Guangzhou. There are some interesting stories about its origin. One saying is that during World War II, the grain supply in Guangzhou...
by adminchina | Mar 17, 2025 | Cantonese Cuisine
Papaya Stewed Snow Frog Papaya Stewed Snow Frog is a traditional nourishing dessert, especially popular in Cantonese cuisine. Snow frog, also known as forest frog oil, is a precious tonic, believed to have the effects of nourishing yin and beautifying the skin,...
by adminchina | Mar 13, 2025 | Cantonese Cuisine
Coconut Milk Rock Sugar Bird’s Nes Coconut Milk Rock Sugar Bird’s Nest is a traditional nourishing dessert, especially popular in Southeast Asia. Bird’s nest has been regarded as a precious tonic since ancient times, and was the exclusive enjoyment...
by adminchina | Mar 10, 2025 | Cantonese Cuisine
Poon Choi Poon Choi is a traditional dish in Guangdong and the New Territories of Hong Kong, with a history of hundreds of years. Legend has it that Poon Choi originated at the end of the Southern Song Dynasty when the Yuan soldiers went south and Emperor Bing of Song...
by adminchina | Mar 5, 2025 | Cantonese Cuisine
Boiled Shrimp Boiled Shrimp is a very classic and common dish in Cantonese cuisine. “Boiled” is a Cantonese cooking technique that refers to quickly blanching ingredients in boiling water to maintain the original flavor and tender taste of the ingredients....
by adminchina | Mar 4, 2025 | Cantonese Cuisine
Garlic Ribs Garlic Ribs is a popular home-style dish originating from Cantonese cuisine. Although there is no clear historical record, it can be inferred that this dish was developed on the basis of Cantonese cuisine, combined with the unique aroma of minced garlic....
by adminchina | Mar 1, 2025 | Cantonese Cuisine
Salt and Pepper Mantis Shrimp Salt and Pepper Mantis Shrimp is a classic Cantonese seafood dish, very popular in Hong Kong and Guangdong. Mantis shrimp, also known as shrimp cracker, is a nutritious seafood. The salt and pepper method originated from a simple way of...
