Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Salt and Pepper Mantis Shrimp
Crispy and golden mantis shrimp tossed with fragrant salt and pepper, a classic Cantonese dish perfect as an appetizer or beer snack.
Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Steamed Pork Belly with Taro (Xiang Yu Kou Rou)
A classic Cantonese dish where pork belly and taro are layered and steamed to tender perfection, rich in aroma and melts in your mouth.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Dry Pan-fried Prawns (Gan Jian Da Xia Lu)
A classic Cantonese dish, prawns dry-fried until shells are crispy and meat tender. Simple, quick, yet bursting with flavor.
Stir-Fried Flower-Cut Squid
Squid scored into flower shapes, crisp and tender, stir-fried with celery and carrots in a savory sauce. A classic Cantonese quick stir-fry.
Steamed Pork Patty with Salted Fish
A classic Cantonese dish where minced pork is mixed with savory salted fish and steamed to perfection, resulting in a tender and juicy patty that pairs perfectly with rice.
Stir-fried Pork Ribs (Cantonese Style)
A classic Cantonese stir-fry: crispy, tender pork ribs with a savory-sweet glaze, infused with wok hei. Perfect with steamed rice.
Poached Squid with Ginger and Scallion
A classic Cantonese dish, squid is quickly blanched to preserve its natural sweetness, served with a fragrant ginger-scallion soy dip, tender and refreshing.
Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with fragrant ginger and scallions in a savory sauce that awakens the appetite.
Stir-Fried Shrimp and Scallops (Youbao Shuangxian)
Shrimp and scallops quickly stir-fried in high-heat oil, crispy outside yet tender inside, bursting with freshness. A classic Cantonese dish testing heat control.
Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.
Huangpichi
Steamed sea bass with Huangpichi (fermented yellow peel) – a classic Cantonese dish with tender fish, tangy and savory flavors that go perfectly with rice.
Oil-Poached Snail Balls
A classic Cantonese dish, with snail meat that is crisp and bouncy, coated in a glossy sauce after oil-poaching, delivering layers of savory flavor.
Poached Conch Slices with Ginger and Scallions
A classic Cantonese dish that highlights the natural sweetness and crisp texture of conch, served with a fragrant ginger-scallion sauce – a banquet treasure.
Macao Dry-Fried Yi Noodles
A classic Cantonese noodle dish, dry-fried to perfection with chewy Yi noodles, succulent shrimp, char siu, and bean sprouts in a savory oyster sauce.