Cantonese Cuisine
17 entries in the Cantonese Cuisine compendium.
Bok choyA Chinese cabbage with green leaves and white or green stems.Chinese steamed eggsA silky, savory egg custard steamed to tenderness.Ching bo leungA sweet, cold Cantonese dessert soup popular across Southeast Asia.Et (Chinese pastry)Glutinous rice cakes on banana leaves from western Guangdong.Fermented bean curdA preserved tofu condiment with a cheese-like texture and long shelf life.Five-spice powderA spice blend reflecting five traditional Chinese elements.Fried dace with salted black beansA canned Cantonese staple of fried dace with salted black beans.LonganA tropical fruit known as dragon's eye for its seed.Lou fo tongA slow-simmered Cantonese soup valued for its nourishing properties.Macanese cuisineAn early fusion cuisine blending Cantonese, Portuguese, and Southeast Asian influences.Mak's NoodleA Hong Kong wonton noodle institution since the 1960s.Mantis shrimpMarine crustacean with powerful raptorial appendages and complex behaviour.Maxim's CaterersHong Kong's largest food and beverage operator with diverse cuisines.Oil noodlesA versatile Chinese noodle with regional names and uses.Ong choyA versatile leafy vegetable common in Cantonese and Southeast Asian cooking.Orange cuttlefishA Teochew cuttlefish dish with orange coloring and soft-crisp texture.Ping on bunA steamed bun tied to Cheung Chau's annual bun festival.
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