Poached Prawns (Bai Zhu Xia)
A classic Cantonese technique, poaching fresh prawns in boiling water preserves their natural sweetness and bouncy texture. Served with a ginger-scallion dipping sauce, it’s simple yet exquisite.
Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.
Stir-fried Silver Sprouts with Chive Blossoms
Crisp silver sprouts and aromatic chive blossoms come together in this quick stir-fry, a taste of spring that is both simple and delicious.
Baby Cabbage in Superior Broth
Golden broth infuses sweet baby cabbage, complemented by the savory richness of preserved egg and ham. This dish is simple yet elegant, a beloved favorite at family gatherings.
Stir-Fried Water Spinach with Garlic (Suan Rong Kong Xin Cai)
Garlic Water Spinach is a classic Chinese home-style dish. Bright green water spinach is quickly stir-fried with fragrant minced garlic over high heat, locking in freshness and crispness. Simple, quick, and utterly satisfying.