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.
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.
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.
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.
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.
Macau Double Skin Milk
A classic Cantonese dessert, creamy and silky smooth, with two layers of milk skin that are the soul of this treat. Best served chilled.
White Cut Chicken
A classic Cantonese delicacy: poached chicken with silky meat and crispy skin, served with fragrant ginger-scallion dipping sauce. Simple yet refined.
Sweet and Sour Pork (Gulu Rou)
A classic Cantonese dish with crispy pork chunks coated in a glossy sweet and tangy sauce – satisfying and moreish.
Daliang Stir-Fried Fresh Milk (Fried Egg White with Milk)
A classic Cantonese dish from Shunde, featuring silky white curds made from egg whites and milk, stir-fried with shrimp and ham—a true test of wok skills.
Stir-Fried Beef Chow Fun
A classic Cantonese staple combining silky rice noodles, tender marinated beef, and crunchy bean sprouts, wok-fried with savory soy sauce to perfection.
Pan-fried Stuffed Trio (Jian Niang San Bao)
A classic Cantonese dish with fish and shrimp stuffing in green peppers, eggplants and bitter melon, pan-fried until golden and coated with a savory glaze.
Cantonese Stuffed Roast Duck
A classic Cantonese dish with crispy skin and tender meat, glutinous rice filling absorbs rich duck fat and cured meat flavors.
Blanched Geoduck Clam
Blanching preserves the natural sweetness and crunchy texture of geoduck. Served with ginger-scallion soy sauce, this is a classic Cantonese seafood delicacy.
Crispy Roasted Pork Belly
Crispy skin shatters like glass, tender and juicy meat beneath. A classic Cantonese roast, perfect for feasts or family meals.
Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.
Saltwater Prawns (Yan Shui Xia)
Using the simplest poaching and salt seasoning, this dish maximizes the natural sweetness and bouncy texture of shrimp, perfect for family dinners and festive banquets.
Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with the aroma of ginger and scallion in a savory sauce. Simply irresistible.