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Cantonese

This iconic Cantonese dish, with smooth eggs and tender, bouncy shrimp, is easy to make and always satisfying.

Fish and shelfish• Poultry and eggs• [Stir-frying]

Cantonese-style scrambled eggs with shrimp (滑蛋虾仁)

Dark soy sauce, light soy sauce, Shaoxing wine, and sesame oil make the steamed chicken aromatic, flavorful, and richly colored.

Poultry and eggs• [Steaming]

Steamed soy sauce chicken

In this delightful dish, the minimalist approach of Cantonese cooking— using just soy sauce, ginger, and scallions—allows the natural flavors of the lobster shine brightly.

Fish and shelfish• [Stir-frying]

Cantonese stir-fried lobster with ginger and scallions (广式姜葱龙虾)

Congee, or rice porridge, is the ultimate comfort food for many Chinese people and Chinese food aficionados. This congee with both fresh and dried scallops is creamy, tasty, and soothing.

Fish and shelfish• Rice, noodles, and grains• [Simmering]

Congee with fresh and dried scallops

The best part of the Cantonese-style clay pot rice (煲仔饭)? The brown and crispy crust formed at the side and bottom of the pot during the cooking process. When you dig up the crust, mix it with the rice, toppings, and sauce, the aromas are intoxicating!

Meat• Rice, noodles, and grains• [Simmering]

Clay pot rice with Chinese sausage, ground pork, and hen-of-the-woods mushrooms

The “white” in the name refers to the fact that the chicken is poached in a simple, clear broth until just cooked through, which results in extremely juicy and tender meat in their natural color and flavor.

Cold dishes and salads• Poultry and eggs• [Boiling/Poaching]

White-cut chicken (白切鸡)

This dish is adapted from the famous Cantonese dish glutinous rice with chicken in lotus leaves, or lo mai gai. Fava beans are added for their wonderful flavor, and banana leaves are used instead of lotus leaves.

Dumplings, dim sum, and snacks• Poultry and eggs• Rice, noodles, and grains• [Steaming]

Glutinous rice with chicken (糯米鸡)