Cantonese Pork Food

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CANTONESE PORK



Cantonese Pork image

This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 12

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
4 garlic cloves, crushed
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon Chinese five-spice powder
1 teaspoon salt
1 teaspoon red food coloring, optional
1 boneless pork loin roast (about 4 pounds)

Steps:

  • In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CANTONESE PORK CHOW MEIN



Cantonese Pork Chow Mein image

This is a versatile recipe. You can do this good Oriental casserole with roasted pork leftovers, or use this recipe to make Mexican pork fajitas, omitting the chow mein vegetables and served in flour tortillas instead of serving with noodles. It is delicious in any way you cook them. Enjoy.

Provided by pink cook

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
2 cups leftover roast lean pork, shredded
2 garlic cloves, minced
1/2 cup onion, chopped
1/2 cup green pepper, thinly sliced
1/4 cup cornstarch
1 tablespoon low sodium soy sauce
1 (8 ounce) can chicken broth, low sodium
1 (10 ounce) bag frozen stir fry vegetables

Steps:

  • Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft.
  • Combine corn starch, low-sodium soy sauce and broth, add to skillet. Cook until thickens and add stir-fry or chow mein vegetables to heat.
  • Serve with chow mein noodles or fried rice, or also in flour tortillas for pork fajita tacos, if you prefer and enjoy.

Nutrition Facts : Calories 86.9, Fat 3.8, SaturatedFat 0.6, Sodium 342.9, Carbohydrate 11.3, Fiber 0.7, Sugar 1.6, Protein 1.9

CHAR SIU-CHINESE BBQ PORK



Char Siu-Chinese BBQ Pork image

Yummy and simple Chinese BBQ Pork roasted with Char Siu sauce.

Provided by Elaine

Categories     Side Dish

Time P1DT30m

Number Of Ingredients 13

300 g pork butt ( , pork shoulder)
1 thumb ginger ( , sliced)
2 garlic cloves ( , sliced)
2 tablespoons light soy sauce
1/2 teaspoon Chinese five spice powder
1 tablespoon rice wine ( , rose rice wine is the best)
1 tablespoon oyster sauce
1 red fermented tofu with 1/2 tablespoon of the sauce
1 tablespoon honey
1 tablespoon honey
1/2 tablespoon water
1/2 tablespoon char siu sauce
sesame oil for brushing

Steps:

  • Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
  • In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
  • Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
  • Pre-heat oven to 200 degree C (around 400 degree F)
  • Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
  • Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
  • Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
  • Roast again on middle track for another 10 minutes. Move the grill to up track and roast for another 2 minutes.
  • Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.

Nutrition Facts : Calories 155 kcal, Carbohydrate 11 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 676 mg, Sugar 8 g, ServingSize 1 serving

CANTONESE CHAR SIU



Cantonese char siu image

Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour

Provided by Maggie Wong

Categories     Dinner

Time 35m

Number Of Ingredients 10

3 pork shoulder steaks (choose fattier steaks, if possible)
cooked jasmine rice and steamed pak choi, to serve
1 spring onion, finely sliced, to serve
2 tbsp hoisin sauce (you can also use oyster sauce, but you'll need more honey as it's less sweet)
1⁄2 cube red bean curd from a can, plus 3 tsp sauce from the can
1⁄2 tsp light soy sauce
1⁄2 tsp dark soy sauce
1 tsp Shaohsing rice wine (Chinese cooking wine)
2 garlic cloves, finely grated
6 tbsp honey

Steps:

  • First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
  • Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
  • Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.

Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium

PORK CANTONESE



Pork Cantonese image

A wonderful pork dish, inspired by a Chinese Restaurant Meal. It can also be made with beef sirloin. But I have found the pork to be more tender and flavorful.

Provided by Koechin Chef

Categories     Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs pork tenderloin, cut into thin slices
1 onion, chopped
1 (5/8 ounce) package au jus mix
1 cup orange juice
1 cup water
8 ounces sliced fresh mushrooms
2 cups celery, sliced on the diagonal
8 ounces sliced water chestnuts, drained
1 green pepper, sliced into strips
1/2 teaspoon grated ginger
1 tablespoon soy sauce
2 tablespoons cornstarch
1/4 cup water
3 tablespoons oil

Steps:

  • In the oil brown the meat in batches in a heavy saucepan.
  • Remove from pan and brown the onions in the drippings.
  • Return the meat to the pan.
  • Combine the "Au Jus Mix" with the water and orange juice and soy sauce. Stir well to combine.
  • Add to the meat.
  • Add the ginger. Stir well.
  • Heat to boiling; reduce heat to simmer; cover and cook for 35-40 minute Depending on the size of your meat slices. (Sample a piece to see if it is tender). Cook more if needed.
  • Combine the corn starch with the 1/4 c water,and stir into the meat mixture.
  • Stir until thickened.
  • Add the vegetables. Cover and cook 10 more minute.
  • You may stir in a can of drained Mandarin orange slices or chunks of pineapple. This makes a pretty presentation.

CANTONESE PORK



Cantonese Pork image

This is not Sweet and Sour Pork, but it is similar. It is made in the crock-pot and served over white rice.

Provided by threeovens

Categories     One Dish Meal

Time 4h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

2 (1 lb) pork tenderloin
1 tablespoon vegetable oil
8 ounces pineapple chunks in juice, undrained
8 ounces tomato sauce
8 ounces mushrooms, sliced
1 medium onion, thinly sliced
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 teaspoons white vinegar
cooked rice

Steps:

  • Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
  • Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 230, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 687.1, Carbohydrate 14.8, Fiber 1.1, Sugar 11.8, Protein 24.8

CANTONESE BARBECUED PORK



Cantonese Barbecued Pork image

This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.

Provided by SHERRY_G

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h6m

Yield 6

Number Of Ingredients 11

2 tablespoons dry sherry
2 slices fresh ginger root
1 tablespoon oyster sauce
½ teaspoon Chinese five-spice powder
4 ½ teaspoons soy sauce
1 tablespoon white sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
½ teaspoon ground cinnamon
1 ½ pounds pork shoulder roast
1 tablespoon honey

Steps:

  • In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
  • Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
  • Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
  • Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
  • Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g

BBQ CANTONESE PORK TENDERLOIN



BBQ Cantonese Pork Tenderloin image

Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.

Provided by Bergy

Categories     Pork

Time 5h10m

Yield 10 Buffet servings, 6 serving(s)

Number Of Ingredients 8

3 tablespoons hoisin sauce
1/4 cup dark soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon brown sugar
3 lbs pork tenderloin
salt

Steps:

  • Combine all the marinade ingredients in a large Zip lock bag.
  • Place bag in a bowl.
  • Put Pork in the bag and seal.
  • Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
  • If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
  • About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
  • Slice pork thinly and serve immediately.

CANTONESE PORK CHOPS



Cantonese Pork Chops image

The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time... this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 19

10 pork chops (boneless preferred)
1/2 cup milk
3/4 cup fine dry breadcrumb
3/4 cup flour
seasoning salt
pepper
garlic powder
oil (for frying)
1 large onion, chopped
1 tablespoon minced garlic
oil
1 tablespoon cornstarch
1/4 cup cold water
1 (14 ounce) can tomatoes (cut into quarters with juice)
3 tablespoons ketchup (or to taste)
1 tablespoon HP steak sauce (or to taste)
2 tablespoons honey or 2 tablespoons brown sugar
1/4-1/2 teaspoon crushed red pepper flakes (optional and to taste)
1 large green bell pepper, coarsely chopped

Steps:

  • Grease a baking dish.
  • In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
  • Dip the pork chops in milk, then into breadcrumb mixture.
  • Brown in hot oil on both sides; drain fat.
  • Place the pork chops in prepared baking dish.
  • To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
  • Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
  • Mix cornstarch with cold water.
  • Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
  • Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
  • Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

Nutrition Facts : Calories 672.2, Fat 30.6, SaturatedFat 10.7, Cholesterol 153.5, Sodium 370.5, Carbohydrate 46, Fiber 3.3, Sugar 14.2, Protein 51.5

CANTONESE PORK STIR-FRY



Cantonese Pork Stir-Fry image

Provided by Metro

Time 30m

Yield 4

Number Of Ingredients 9

3 Tbsp. (45 mL) vegetable oil
1 lb (454 g) pork strips
1 Tbsp. (15 mL) chopped ginger
3 garlic cloves, chopped
1 Tbsp. (15 mL) honey
1 Tbsp. (15 mL) brown sugar
2 Tbsp. (30 mL) soya sauce
4 cups (1 L) frozen cantonese special blend vegetables
2 Tbsp. (30 mL) sliced amonds, toasted

Steps:

  • In a wok, heat 2 Tbsp. (30 mL) of oil, brown pork and ginger. Set aside.In the same wok, heat remaining oil and brown garlic. Add remaining ingredients, except almonds, cook until vegetables are hot and stir in cooked pork.Serve over plain rice and sprinkle with almonds.

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TOP 10 AUTHENTIC CANTONESE DISHES - SPOON UNIVERSITY

From spoonuniversity.com
Estimated Reading Time 4 mins
Published 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.


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  • Combine the pork and marinade ingredients in a large bowl and use your hands to mix and coat the pork evenly. Let sit at least 15 minutes.
  • Move the pork to one side of the bowl, add the ingredients for the coating, and mix until you get a loose batter. Next, combine the pork and the batter until everything is well-coated, and set aside.
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  • Heat the oil to 380 degrees, fry the pork in batches until golden brown, and place on a paper towel to drain.


TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 7 mins
  • Wor-tip (Pan-Fried Dumplings) Often filled with pork, cabbage, shittake mushrooms, and garlic chives, wor-tip or pan-fried dumplings taste great as an appetizer, part of a dim sum spread, or on their own.
  • Cantonese Roast Duck. With its signature shiny, reddish-brown crispy skin, Cantonese roast duck looks similar to the Peking duck you may have seen hanging in Asian restaurant windows.
  • Ginger-Soy Steamed Fish. Both a popular Cantonese cooking technique and a healthy way to prepare seafood, steaming fish results in a tender, moist fish.
  • Salt and Pepper Shrimp. With a beautiful bright orange color and spicy flavor, salt and pepper shrimp make a fabulous appetizer or dim sum addition. Even though the dish has Cantonese origins, it sometimes uses tongue-tingling Szechuan salt and pepper mix.
  • Char Siu (Chinese Barbecue Sauce) Sweet, savory, and smoky with just a bit of spice, char siu traditionally appears on strips of roast pork for a dish of the same name.
  • Sweet and Sour Pork with Pineapple. The addition of pineapple to sweet and sour pork gives the Cantonese and American Chinese food staple a fruity sweetness that adds balance to the succulent sauce.
  • Creamed Corn Soup. Traditionally, Cantonese creamed corn soup uses a classic technique called velveting to keep the meat tender. The protein gets coated in egg whites and some type of starch before frying, much like the dredging American chefs use when frying chicken.
  • Zhaijiangmian (Chinese Noodle Dish) Hong Kong-style Zhaijiangmian has a slightly sweeter soy-based sauce than versions you might find in Korea or Beijing.
  • Lobster Cantonese with Savory Sauce. If you've never tried lobster any other way but steamed or in a New England-style roll, give lobster Cantonese a go.
  • Beef and Peppers in Black Bean Sauce. A staple in Cantonese home cooking, beef and peppers in black bean sauce uses ingredients like garlic, ginger, and onions to give it a mouthwathering flavor and aroma.


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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.


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From ling-app.com
  • White Cut Chicken / bái qiē jī (白切鸡) This dish came from the Hainan province. This boiled, white-cut chicken is served with a smile and a ginger-scallion dipping sauce.
  • Sweet and Sour Pork / Táng Cù Gū Lū Ròu (糖醋咕噜肉) Sounds familiar right? It's because it is really famous all over the world. In fact, some cultures have their own version of it.
  • Wonton Noodles / Yún Tūn Miàn (云吞面) Just like how in the US where you'll just walk in the streets and you'll find Starbucks, in Hong Kong you can easily find a place for Wonton soup.
  • Clay Pot Rice / Bāo Zaǐ Fàn (煲仔饭) Just like its name, it is cooked over a charcoal stove in a clay pot. It is a white rice dish in a clay pot flavored with Chinese mushroom, salted egg, and sausage served with dark soya sauce.
  • Beef Chow Fun / Gàn Chǎo Niú Hé (干炒牛河) This is possibly not a new menu for you. You might be seeing this a lot in a typical Chinese restaurant's menu in Guangdong, Hongkong, and overseas.
  • Congee / Zhōu (粥) When we talk about breakfast, this will probably one of the dishes that will come to your mind. It is popular around the world because it is basically rice porridge.
  • Dim Sum / Steamed Spare Ribs in Black Bean Sauce/ Chǐ Zhī Zhēng Pái Gǔ (豉汁蒸排骨) People really love dim sum. This dish has juicy pork ribs and a flavorful black bean sauce that's perfect with rice.
  • Soup Dumplings / Xiao Long Bao (小籠包) When we talk about steamed food, it is impossible not to mention the soup dumplings. It is a small flavorful and delicious pork dumpling.
  • Chinese Pork Barbeque / Char Siu (叉燒) It is a type of Cantonese-roasted meat. The marinated pork is traditionally skewered with long forks and roasted in an oven or over an open fire.
  • Poached Lobster in Soup / Shàng Tāng Jú Long Xiā (上汤焗龙虾) The white and tender lobster with a delicious taste is served with soup stock. This should definitely be on your list when you want high protein and low-fat Cantonese food.


8 BEST CANTONESE FOOD (YUE CUISINE), WHAT TO EAT IN GUANGZHOU

From chinadiscovery.com
  • Dim Sum. Rich Kinds of Delicious Dim Sum for Guangdong Breakfast. Dim Sum (点心) is a key part of Cantonese food. There are more than 1,000 kinds of dim sums in Guangdong Area, and in Xiguan District in Guangzhou, where Cantonese dim sum originated is your best place to enjoy the dim sums, including the Shrimp Dumplings (Har Gow 虾饺), Siu Mai (Shumai 烧麦), Rice Noodle Roll (Cheong Fun 肠粉), Turnip Cakes (萝卜糕), Steamed Buns Stuffed with BBQ Roast Pork (Char Siu Bao叉烧包), Salted Egg Yolk Buns (流沙包), Chicken Feet, Egg Tarts, etc.
  • Traditional Cantonese Dishes. Traditional Cantonese Dishes - White Cut Chicken & Roasted Goose. Among all various traditional Cantonese dishes, Siu Mei (烧味), a Cantonese barbecue and roasted flavored meat dish would be your first stop.
  • Dessert. Taste Local Cantonese Desserts. Cantonese also like sweet flavored food. And Tong Sui (literally sugar water, or sweep soup) is really a must-do step to end a meal for Cantonese.
  • Seafood. White Boiled Shrimp. Since Guangdong bounds the sea, Cantonese people know how to cook seafood really well. White Boiled Shrimp (白灼虾) boiled in hot water with the shells may be the first seafood for most domestic and overseas people to Guangzhou.
  • Cantonese Old Fire Soups. Nutritious and Tasty Cantonese Old Fire Soup. Guangdong people emphasize in keeping in good health, so they make rich kinds of soups with different types of meat, seafood, vegetables, herbs, dry food, stewed with soft fire in several hours, so the nutrition and flavor of the ingredients would come out.
  • Cantonese Porridge. Smooth and Flavorful Cantonese Porridge. Porridge or congee is not so simple in Guangdong. People there make full use of local eatable materials to make it into different flavors but also with rich nutrition.
  • Noodles. Cantonese Wonton Noodles Soup with Large Full Shrimp Meat. Cantonese Wonton Noodles Soup (云吞面) has gained really good popularity among whole Guangdong, Hong Kong and Macau.
  • Clay Pot Rice. Clay Pot Rice (煲仔饭) is also a strongly featured Guangzhou food. Local people cook the rice in the pot bowel and then add what they like on the rice to cook it all well, such as Chinese sausage and preserved meat, spare ribs, chicken, vegetables, etc.


TOP 10 CHINESE PORK RECIPES TO SATISFY YOUR TASTE BUD

From travelchinaguide.com
  • Red Braised Pork. Chinese Name: 红烧肉 hóng shāo ròu. Flavor: salty and a little sweet, aromatic. Ingredients: streaky pork, ginger, rock candy, soy sauce, star anise...
  • Twice-Cooked Pork. Chinese Name: 回锅肉 huí guō ròu. Flavor: salty, a little spicy, a little sweet aftertaste. Ingredients: streaky pork, thick broad-bean sauce, ginger, garlic bolts...
  • Stir-Fried Noodles with Pork Shreds (Shredded Pork Chow Mein) Stir-fried Noodles with Pork Shreds. Chinese Name: 肉丝炒面 ròu sī chǎo miàn. Flavor: salty and aromatic.
  • Boiled Pork Slices. Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn. Flavor: numb and spicy. Ingredients: pork fillet, ginger, garlics, peppers, dry chili... Cooking Methods: boil, scald with hot oil.
  • Fish-Flavored Shredded Pork. Chinese Name: 鱼香肉丝 yú xiāng ròu sī. Flavor: salty, sour, spicy, sweet, fish flavor. Ingredients: pork fillet, black fungus, pickled chili, shallots...
  • Sweet and Sour Pork with Pineapple. Chinese Name: 菠萝古老肉 bō luó gǔ lǎo ròu. Flavor: sweet and sour. Ingredients: thin pork, pineapple, green and red chili, eggs, tomato ketchup...
  • Steamed Pork with Preserved Vegetables. Chinese Name: 梅菜扣肉 méi cài kòu ròu. Flavor: salty with a little sweet. Ingredients: preserved vegetables, streaky pork, shallots, ginger...
  • Chinese BBQ Pork (Char Siu) Chinese Name: 蜜汁叉烧肉 mì zhī chā shāo ròu. Flavor: light sweet. Ingredients: pork butt, Char Siu sauce, honey, sugar, garlics...
  • Minced Pork Congee with Preserved Eggs. Chinese Name: 皮蛋瘦肉粥 pí dàn shòu ròu zhōu. Flavor: salty, aromatic. Ingredients: pork, rice, preserved eggs, mushrooms, chopped shallots...
  • Steamed Pork with Rice Powder. Chinese Name: 粉蒸肉 fěn zhēng ròu. Flavor: salty, spicy, or sweet. Ingredients: streaky pork, glutinous rice, pepper powder, cooking wine...


CHINESE STEAMED MINCED PORK (冬菇蒸肉餅) - OH MY FOOD RECIPES
Steamed minced pork is a traditional and classic Cantonese dish. Also, it is a very authentic homemade style dish like garlic chives & eggs that not many Chinese restaurants will serve it. Chinese steamed minced pork is also called steamed pork patty or steamed pork cake. My husband describes this dish as Chinese meatloaf. However, I think it ...
From ohmyfoodrecipes.com
5/5 (2)
Calories 229 per serving
Category Main Course


CANTONESE ROAST PORK - FOOD CHANNEL
Cantonese Roast Pork Recipe. Cantonese roast pork is one of the most delicious meats you will eat. Pork butt is used in the recipes because it has enough fat to keep the pork moist while it is roasting. It gets its beautiful ruby red color from red food coloring that can be purchased from any gourmet shop or supermarket. Because it is crisp and sweetened with …
From foodchannel.com
Cuisine Asian
Estimated Reading Time 1 min


CANTONESE ROASTED BBQ PORK (CHAR SUI) - CORCORAN COOKS
Char sui is a popular way to prepare barbecued pork not only in Cantonese cuisine but also in many other Chinese cuisines. Even Hawaii has adopted it. While you can use different cuts of pork, most people prefer pork shoulder, sometimes referred to as a pork butt roast because it tends to be fattier (hence juicier) if cut right. You could also use a boneless …
From corcorancooks.com
Author Gary Corcoran


WHAT IS CANTONESE FOOD REALLY?
Cantonese food is a delicious cuisine derived from the Guangdong province of China. It differs from other Chinese cuisines by focusing on the original flavour of the vegetable, meat, or fruit. Rather than utilize an assortment of spices, oil, and cooking methods to add to a dish, Cantonese cuisine focuses on the singular food item itself.
From ricebowldeluxe.com
Author Marcus Chen


CANTONESE NOODLES WITH PORK - THE BLACK PEPPERCORN FOOD BLOG
Instructions. Heat oil in wok or very large frying pan on medium high heat. Add pork and cook until pork is cooked through. Add garlic, green onions and mushrooms and cook for 5 minutes stirring occasionally. Lower heat to medium and add bamboo shoots, water chestnuts and baby corn and cook for another 5 minutes.
From theblackpeppercorn.com
Servings 4
Total Time 45 mins
Estimated Reading Time 50 secs


CANTONESE CUISINE - WIKIPEDIA
Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails. [citation needed] However, lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured …
From en.wikipedia.org
Cantonese Yale Gwóng dūng choi
Traditional Chinese 廣東菜
Simplified Chinese 广东菜


A COFFEE SHOP OWNER’S GO-TO HONG KONG PLACES FOR CANTONESE ...
Of course, there are lots of good local Macau snack options, too. For a pork chop bun, I recommend Tai Lei Loi Kei (several locations, including 35 Rua Correia da Silva, Taipa Village, tel: +853 ...
From scmp.com
Is Accessible For Free False
Author Andrew Sun


10 TRADITIONAL CANTONESE DISHES YOU NEED TO TRY

From theculturetrip.com
Estimated Reading Time 4 mins


CANTONESE STYLE PORK WITH CRISPY SKIN | MISS CHINESE FOOD
Pork belly after cooking, with its meat loose, crispy, the taste is rich in layers, known as a unique, a piece of meat can taste three tastes, first will feel the skin of the crispy, then will feel the soft fat, finally will feel the sweet lean meat. This is the classic cantonese style crispy skin pork, the true crispy skin pork cooking process is complicated, I this is a simple version of the ...
From misschinesefood.com
Category Cantonese Style Pork With Crispy Skin


CANTONESE BBQ PORK RECIPE - SIMPLE CHINESE FOOD
It belongs to the Cantonese cuisine and is a kind of Cantonese barbecue. Barbecued pork meat is mostly red, made with lean pork or semi-fat lean meat, and has a sweet taste. Barbecued pork is made by hanging marinated lean pork on a special fork and roasting it in the oven. The barbecued pork should be tender and juicy, bright in color, and full of aroma, …
From simplechinesefood.com
4.9/5
Total Time 30 mins
Servings 2


CANTONESE PORK RECIPE: HOW TO MAKE IT - FOOD NEWS
For a treat, my father likes to add Chinese-style roasted pork (Cantonese: siew yook) to make the joong extra special (aka the supreme porky joong, aka The Robyn Lee joong). To marinate the pork-belly: Pulse salt, granulated sugar, lemon peels, bay leaves, black and white peppercorn in a spice-grinder or blender until coarsely ground. Place the pork-belly in a baking-sheet then …
From foodnewsnews.com


50 EASY AND TASTY CANTONESE RECIPES BY HOME COOKS - COOKPAD

From cookpad.com


[HOMEMADE] AIR FRIED CANTONESE CRISPY PORK BELLY : FOOD
217 votes, 10 comments. 21.8m members in the food community. The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 217 [Homemade] Air Fried Cantonese Crispy Pork Belly. OC. Close. 217. Posted by 10 hours …
From reddit.com


CANTONESE: FOOD AND DRINK 飲食
tea: 茶: tsa (MW: cup bui) chai tea: black tea (the older the better) Lapsang Souchong: 正山小種: dzIng san siu dzon (bright reddish-orange with a distinctive and assertive smoky, camp fire flavour, from the Fujian province in China, withered over cypress or pine wood fires, aged in in wooden barrels and hung in bamboo baskets over smoky pine)
From cantonese.ca


BEST 28 CANTONESE FOOD IN WARRENTON, VA WITH REVIEWS - …
Cantonese Food in Warrenton on YP.com. See reviews, photos, directions, phone numbers and more for the best Chinese Restaurants in Warrenton, VA.
From yellowpages.com


CANTONESE STYLE PORK AND PRAWN DUMPLINGS RECIPE - FOOD NEWS
Cantonese Pork Dumplings Recipes. Mix pork with the salt, chicken bouillon, sugar, pepper, sesame oil, and cornstarch. Add the sauteed bok choy. Put a tablespoon of the filling onto a sheet of dumpling wrapper. Moisten the edges of the wrapper with water to help seal the dumplings. Fold into a traditional dumpling, or use a crescent press and press into crescents. METHOD. …
From foodnewsnews.com


CANTONESE CUISINE - GLOBALLY POPULAR CHINESE FOOD
6 Cantonese Dishes You Should Try. 1. Char Siu (Barbecued Pork) Char Siu. Char Siu, the most important dish in Cantonese cuisine, is actually pickled lean pork which has been grilled on the stove. It is often barbecued with plum sauce and honey for a slightly sweet flavor. Char Siu can also be minced as stuffing and make Char Siu Bao (Barbecued ...
From chinatravel.com


CANTONESE FOOD HISTORY - ALL INFORMATION ABOUT HEALTHY ...
Cantonese cuisine originates from the province of Guangdong, southern China.As a coastal region and trade hub, seafood and imported ingredients are characteristic of Cantonese cuisine and are often prepared using straightforward cooking methods like stir-frying and steaming.Like with other Chinese cuisines, pork plays a hugely important role in Cantonese food, with iconic ...
From therecipes.info


SEASONING FOR CANTONESE ROAST PORK? - REDFLAGDEALS.COM FORUMS
Food & Drink. Seasoning for Cantonese roast pork? Search this thread. Last Updated: Feb 2nd, 2022 9:21 pm; Tags: seasoning; for; cantonese; roast; SCORE. 0. 1 1. Reply to Thread Reply. Page 1 of 2 . Jump to page: / 2. 1; 2; Next Last . Search this thread. Jan 30th, 2022 12:54 pm #1; thriftshopper [OP] Deal Fanatic Jul 7, 2017 7631 posts 3567 upvotes SW …
From forums.redflagdeals.com


CRISPY CANTONESE ROAST PORK - WAI SIK FOOD BLOG
Crispy Cantonese Roast Pork "Siu Yuhk" 燒肉 (directly translated as "roast meat") is an essential part of Chinese Canto bbq cuisine. I grew up visiting Chinatown in New York every weekend with my family. For Chinese school, for groceries. We would walk past bakeries and restaurants, and many of the restaurants would feature Chinese bbq or tanks of live seafood at …
From waisik.com


CANTONESE CUISINE - GOLDEN TASTE RESTAURANT
Back Cantonese Cuisine Traditional Cuisine ... Vermicelli with BBQ pork, shrimp, egg, bean sprout, bell peppers and onion in curry spice blend $ 14.00 $ 14.00 Beef & Black Bean Sauce Rice Noodles $ 14.00 $ 14.00 ...
From goldentasterestaurant.ca


CHINESE FOOD IN WARRENTON - YELP
79 reviews. $$. Moderate. Chinese Food, Sushi, Buffets. 514 Fletcher Dr. , Warrenton, VA. “ There were raw oysters on the half shell, Cantonese style lobster, and lots of desserts including cakes and 4 choices of scoop-your-own ice cream. ” In 2 reviews.
From yelp.com


CANTONESE/YUE CUISINE - FLAVORS, SEASONINGS, DISHES AND ...
Cantonese cuisine is famous in China and abroad and served all over the place. But the most authentic mild, freshly pungent, and not fatty or sweet Cantonese food is still to be had in the Guangdong and Hong Kong area. Whether it is high-class gourmet delicacies or everyday home-style food, you can find it in the region. Here are some suggestions: Panxi …
From chinahighlights.com


CANTONESE PORK RECIPE - FOOD NEWS
Char Siu is a Cantonese-style roasted boneless BBQ pork that is commonly used in Chinese cuisine. Often called Chinese BBQ Pork, this savoury, succulent, and tender meat is eaten as a main protein with rice or noodles, or chopped up and used as a …
From foodnewsnews.com


RECIPE: CANTONESE-STYLE CHAR SIU | REGINA LEADER POST
Cantonese-style Char Siu. Photo by Karen Gordon / PNG. 2 lbs (1 kg) pork shoulder or pork butt. 100 g (1/2 cup) brown sugar. 8 cloves garlic. 3 cubes fermented bean curd, mashed. 1 tbsp (15 mL ...
From leaderpost.com


CANTON CHINESE FOOD - STONEY CREEK ONTARIO
6 Egg Rolls, Pineapple Chicken Balls, Breaded Shrimps, Ja-Do Chicken Wings, Honey Garlic Spareribs, Cantonese Chow Mein, Large Moo Goo Guy Pan (Chicken with vegetables) Large Canton Special Fried Rice, Fortune Cookies. All Prices Subject to Change without Notice. OPEN 7 DAYS A WEEK.
From cantonchinesefood.ca


CANTONESE FOOD | YING CHEN BLOG
Cantonese Asparagus and Pork Stir-fry 廣式炒蘆筍 March 25, 2021 Cantonese Food. One Pot Rice with Bamboo Shoot and Chinese Sausage 臘腸筍燜飯 March 18, 2021 Cantonese Food. Quinoa and Beans Breakfast Porridge 眉豆藜麥早餐粥 March 11, 2021 Chinese Food. Braised Whole Fish with Pickled Chinese Mustard (suan cai) 酸菜炆鱸魚 March 3, 2021 Cantonese …
From yingchen.life


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