Cantonese Dinner Food
CROCK POT CANTONESE DINNER
Make and share this Crock Pot Cantonese Dinner recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 6h12m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in oil; place in crock pot.
- Mix remaining ingredients and add to pork.
- Cover and cook on low for 6 hours.
- Serve over rice.
More about "cantonese dinner food"
TOP 10 AUTHENTIC CANTONESE DISHES - SPOON UNIVERSITY
From spoonuniversity.com
Estimated Reading Time 4 minsPublished 2016-02-09
- Hainanese Chicken Rice. Hailing from the Hainan province in Southern China, this boiled, white-cut chicken dish is packed with flavor. From upscale restaurants to the night markets, you can find this insanely popular dish throughout the Cantonese region.
- Xiao Long Bao (Soup Dumplings) Xiao long bao, better known as soup dumplings, are the epitome of steamed perfection. They have all the juicy deliciousness of a regular dumpling, but pack the extra punch that only hot broth can offer.
- Cha Siu Bao (Barbecue Pork Bun) Cha siu bao, or barbecue buns, are steamed, sweet buns stuffed with a Chinese rendition of barbecued pork. These are usually found on dim sum (the Canton Chinese equivalent of brunch) menus across China or are sold by street vendors to locals for some hearty, on-the-go breakfast.
- Dan Tat (Egg Tart) These delicate egg tart pastries prove that custard is so severely underrated and underused in Western style desserts (wake up, America).
- Beef Chow Fun (Beef Fried Noodles) If you’re a fan of lo mein, this classic Cantonese dish will blow your mind. Served either with gravy or dry (as pictured) with scallions, bean sprouts, and enough beef and noodles to make your heart sing, this dish blows those take-out noodles right out of the water.
- Lo Bak Go (Turnip Cakes) Before you exclaim, “Gross!” and close this article because who puts turnip in cakes, hear me out. These cakes are savory, made from pan-frying pressed daikon turnips and rice flour; the result is a dish that is golden and crispy on the outside and soft on the inside.
- Claypot Rice. Although this rice dish takes roughly 20-30 minutes to cook, it’s well worth it. A hearty serving of white rice is cooked over a charcoal stove in a clay pot and infused with flavors from Chinese mushroom, sausage, and salted rice.
- Red Bean Soup. A hugely popular and versatile dish throughout China, this can be served cold or hot depending on the climate. This tong sui (sweet soup) made from red azuki beans is generally served after dinner as a palette cleanser and dessert.
- Lanzhou Lamian (Lanzhou Hand-pulled Noodles) Lamian is a type of Cantonese style noodle that is made by twisting and stretching the dough, using the weight to create perfect, delicate noodles.
- Congee. Probably the most popular breakfast food for millions of locals, congee is basically just rice porridge. Think oatmeal, but with small, customizable side dishes comprised of everything from pickled vegetables to dried pork to century egg.
15 BEST CANTONESE FOODS YOU MUST TRY, GUANGDONG DISHES
From travelchinaguide.com
- Ah Yat Abalone. Chinese Name: 阿一鲍鱼 ā yī bào yú. Flavor: fresh, tender. Cooking Method: braise, simmer. It is one of the best Cantonese dishes created by Yang Guanyi who is considered the “king of abalone”.
- Roasted Suckling Pig. Chinese Name: 烤乳猪 kǎo rǔ zhū. Flavor: crispy, salty and fresh. Cooking Method: roast. This is a special Guangzhou food that works as the sacrifice to the ancestors.
- White Cut Chicken. Chinese Name: 白切鸡 bái qiē jī. Flavor: fresh, moderately salty, tender and mild. Cooking Method: soft boil. White Cut Chicken originates in Qing Dynasty(1644 - 1911 AD).
- Cantonese Roasted Goose. Chinese Name: 广式烧鹅 guǎng shì shāo é. Flavor: slightly sweet, moderately salty. Cooking Method: roast. The goose is roasted as a whole.
- Guangzhou Wenchang Chicken. Chinese Name: 广州文昌鸡 guǎng zhōu wén chāng jī. Flavor: fresh and salty. Cooking Method: boil, steam. The main ingredients of this Cantonese food is chicken from Wenchang in Hainan Island, ham and chicken livers.
- Poached Lobster in Soup. Chinese Name: 上汤焗龙虾 shàng tāng jú long xiā. Flavor: fresh, fishy. Cooking Method: fry, braise. The lobster must be big and fresh. It is firstly fried and then braised with chicken soup and seasonings.
- Braised Crab Meat with Fin. Chinese Name: 生拆蟹肉烩海虎翅 shēng chāi xiè ròu huì hǎi hǔ chì. Flavor: fresh, tender. Cooking Method: braise. It is one of the top 10 classic Cantonese dishes and is a very expensive one.
- Beef Chow Fun (Beef Ho Fun) Chinese Name: 干炒牛河 gān chǎo niú hé. Flavor: salty and fresh. Cooking Method: fry. Beef Ho Fun is a staple Cantonese food. The beef is flash-fried prior and then stir fried with rice noodles, green onion, onion, mung bean sprout and hotbed chives.
- Clay Pot Rice. Chinese Name: 煲仔饭 bāo zaǐ fàn. Flavor: fresh and chewy. Cooking Method: stew. This Cantonese food recipe is that put rice in the clay pot, cover with Cantonese roasted meat, sausage, vegetables or other meat or vegetarian ingredients, add in water and seasonings, and then stewed.
- Rice Noodle Rolls (Cheung Fun) Chinese Name: 肠粉 cháng fěn. Flavor: fresh, sweet and tender. Cooking Method: steam. Rice Noodle Rolls is a popular snack in Guangdong.
20+ MOST POPULAR CANTONESE FOODS THAT YOU CAN’T MISS 2022
Plus, an American invention, egg rolls, has revolutionized the original spring rolls. You can find these thick and crispy rolls in many overseas Chinese restaurants. 3. Cheung Fan – Steamed Rice Noodles Rolls. The Cheung Fan is 10 times more delicious when doused in a sweet soy sauce.
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From pitmanfamilyservices.net
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From zomato.com
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1 (4 oz.) can sliced mushrooms, drained. 1 (8 oz.) can tomato sauce. 3 tbsp. brown sugar. 1 1/2 tbsp. vinegar. 1 1/2 tsp. salt. 2 tsp. Worcestershire sauce. Cut meat into strips. Put all ingredients into crock pot. Cover and cook on low 6-8 hours or high 3 hours.
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1 small green pepper (cut in strips) 1 can mushrooms (4 oz.) drained 1 can (8 oz.) tomato sauce 3 tbsp. brown sugar 1 1/2 tbsp. vinegar & salt 2 tsp. Worcestershire sauce Brown pork strips in oil. Remove excess fat. Drain on paper towel. Place in crock pot along with remaining ingredients. Cover and cook on low for 6 - 8 hours. Serve with rice.
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Cantonese or Yue cuisine is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue …
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From en.wikipedia.org
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From chinahighlights.com
From chinahighlights.com
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Ingredients. 2 pounds pork steak, cut into strips; 2 tablespoons vegetable oil; 1 onion, thinly sliced; 1 (4.5 ounce) can mushrooms, drained; 1 (8 ounce) can tomato sauce
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From worldrecipes.org
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From travelchinaguide.com
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From cchatty.com
From cchatty.com
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Cantonese Steamed Whole Sea Bass fresh whole sea bass (cleaned) • (about 4-5 inches) of ginger (sliced to match sticks) • green onions (sliced to strips) • cilantro (optional, but adds so much flavour) • light soy sauce • vegetable oil • chinese wine or rice wine • salt to taste 10-15 minutes 1-2 people […]
From foodnewsnews.com
From foodnewsnews.com
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Char siu bao consists of a fluffy, white bread bun stuffed with pieces of syrupy, slow-roasted barbecued pork (char siu). The buns are traditionally steamed, but baked char siu bao is also popular. You can find char siu bao on dim sum menus as well as from streetside snack vendors. Char siu bao | 挪威 企鵝/Flickr.
From theculturetrip.com
From theculturetrip.com
TOP'S CHINA
Szechuan, Hunan & Cantonese Style Restaurant . Lunch Menu Dinner Menu 185 W. Lee Highway, Warrenton, VA 20186 . Monday-Thursday - 10:30 AM to 10:00 PM. Friday & Saturday - 10:30AM to 11:00PM. Sunday - 11:00AM to 10:00PM Lunch Menu- 11:00AM to 3:00PM. Dinner Menu - ALL DAY . Let's Chat. Questions, comments, or concerns? Reach out! Name * First …
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From topschinarestaurant.com
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Steamed fish – all Cantonese love fish, and steaming it is the most popular and healthiest way to eat it. My mother steams all types of fish – trout, salmon, skate, turbot etc. It’s quick to prepare, though initially it can be tricky to get right. It’s perfect with ginger, spring onions, soy sauce and a …
From laythetable.com
From laythetable.com
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