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...
by adminchina | Feb 28, 2025 | Cantonese Cuisine
Boiled Geoduck History：”Boiled Geoduck” is a classic seafood dish in Cantonese cuisine. “Boiled” is a common cooking method in Cantonese cuisine, which refers to quickly blanching ingredients in boiling water to maintain the original flavor of...
by adminchina | Feb 27, 2025 | Cantonese Cuisine
Braised Sea Cucumber with Abalone Sauce is a classic Chinese dish belonging to the Cantonese cuisine. Although there is no specific founder, it was developed based on Cantonese cooking techniques. This dish combines the deliciousness of abalone sauce and the nutrition...
