CANTONESE DINNER
This is a great slow cooker recipe given to me by my Mom. While not strictly authentic, it does have a great sweet and sour taste that goes so well with pork. Serve over cooked white rice. My kids all love it!!! Recipe can be doubled, and it freezes well.
Provided by AmyEckert
Categories Meat and Poultry Recipes Pork
Time 8h15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
- Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 15.1 g, Cholesterol 70.5 mg, Fat 13.2 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 3 g, Sodium 1156 mg, Sugar 11.8 g
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS
I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
Provided by Vivian Lee
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
- Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 28.2 g, Cholesterol 81.2 mg, Fat 5.9 g, Fiber 1.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 402.4 mg, Sugar 0.4 g
CANTONESE PORK DUMPLINGS
I got this from a friend of mine after remarking that I would like to try making some pork dumplings at home.
Provided by Ceezie
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In a large bowl combine cabbage, pork and remaining ingredients; blend thoroughly.
- Place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. Fold up sides of wrapper against the stuffing in 4 or 5 places. Carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. Steam dumplings in steamer for 20-25 minutes.
CANTONESE-STYLE ZONGZI RECIPE
This the recipe for Cantonese style zongzi (rice dumpling).
Provided by KP Kwan
Categories Festive delicacy
Time 6h30m
Number Of Ingredients 23
Steps:
- Cut the pork into 20 pieces. Marinate the pork overnight or up to three two days in the refrigerator
- Soak the mushroom. Combine with the seasonings.
- Soak and rehydrate the dry oysters for one hour.
- Soak the glutinous rice overnight or at least four hours. Combine with the seasonings.
- Soak the mung beans for at least one hour. Combine with the seasonings.
- Stir-fry the glutinous rice, mung beans, dry shrimps and dry oysters until aromatic.
- Soak the chestnuts. Clean. Lightly toast the chestnuts.
- Cut the egg yolks into quarters.
- Place the leaves in a stockpot and fill up with cold water enough to submerge the leaves.
- Place a bowl on top of the leaves to prevent them from floating.
- Add a tablespoon of vegetable oil. Bring it to a boil.
- Boil at low heat for half an hour.
- Remove and soak the leaves overnight.
- Use the leaves immediately to wrap the zongzi. Soak them in water if you want to use them later so that the leaves sill not dry out.
- This step requires some demonstration. Please refer to the note above and watch the video.
- Choose a stock pot with the right size to nest all the zongzi.
- Bring the water to a boil.
- Place all the zongzi into the pot. Make sure all the zongzi are submerged in the water.
- Add boiling water from time to time.
- Add boiling water from time to time if necessary. Do not add cold water.
- After six hours, remove the zongzi from the pot. Unwrap them immediately or keep them for future enjoyment. (You can freeze the zongzi up to two weeks.)
Nutrition Facts : Calories 228 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 20 servings, Sodium 862 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CANTONESE SHUMAI RECIPE
Shumai is one of the most famous Cantonese Dim Sum.
Provided by KP Kwan
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Marinate the prawn meat with 1 teaspoon of salt for 5 minutes. Wash away the salt under running water until the water runs clear.
- Place the prawn in a colander to drain away as much water as possible.
- Combined all the ingredients and pound it on the plate repeatedly under it forms a firm mass, like a meatloaf or burger patty.
- Place the filling on the wonton skin. Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the base of the Shumai so that it can sit steadily on the steamer.
- Steam over high heat, lid on for 10 minutes.
- Served.
Nutrition Facts : Calories 201 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 434 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SHANGHAI STYLE PORK ZONGZI (STICKY RICE DUMPLINGS)
Zongzi, or sticky rice dumplings, are almost like a Chinese version of the tamale--sticky rice is wrapped in bamboo leaves with other fillings, and steamed. This recipe makes about 3 dozen!
Provided by Judy
Categories Rice
Time 16h
Number Of Ingredients 16
Steps:
- The night before: Soak the zongzi leaves by weighing them down in a bowl of water with a heavy object. They should be completely submerged. In a large container, soak the glutinous rice in water, making sure the water level is 3-4 inches above the rice, as it will expand considerably as it soaks. Cut the pork belly into 1-inch x 2-inch chunks. Combine the pork with all the marinade ingredients except the water (the light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, white pepper, and five-spice powder), and mix everything well. It may seem like a lot of salt, but the rice will absorb the saltiness during the cooking process. If there is no visible liquid after mixing, add water, 2 tablespoons at a time. Pork can soak up a lot of liquid and the liquid will help to keep it moist. The pork marinade should be wet, but without too much liquid pooling at the bottom.
- The next day: Completely drain the rice using a fine-meshed colander or sieve. Mix in the rice marinade ingredients (the light soy sauce, dark soy sauce, sugar, and salt), and mix everything well. Set aside, and marinate for about 30 minutes. In the meantime, wash each leaf front and back with a soft cloth, and rinse. Transfer them to a bowl of fresh water until you're ready to wrap the zongzi so they don't dry out. Lay out all the components: the pork, the rice, zongzi leaves, and kitchen twine. Now you're ready to start wrapping zongzi! Follow the step-by-step photos on how to wrap them. There will be visible sauce at the bottom of the rice when you get to the end, simply drain it out once you start to see this, as you don't want any excess liquid in the zongzi.
- To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. Ideally, there will be no visible gaps. If necessary, put a large heatproof plate directly on top of the zongzi to weigh them down. Fill the pot with cold water until they are completely submerged. Place the pot on the stove over high heat. Once the water boils, turn the heat to medium-low, and let it simmer for at least 4-5 hours. The water should be "moving" at a light simmer; definitely not boiling. Check the pot fairly often to make sure the zongzi are always submerged in water. Add only boiling water so the water temperature never gets too low.
Nutrition Facts : Calories 439 kcal, Carbohydrate 54 g, Protein 9 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 991 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS
The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
Provided by Pinaygourmet 345142
Categories Vegetable
Time 1h15m
Yield 40 pieces, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
- Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, OR bake at 425 for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth or sweet and sour sauce.
Nutrition Facts : Calories 245.9, Fat 5.9, SaturatedFat 1.4, Cholesterol 83.9, Sodium 450.3, Carbohydrate 30, Fiber 1.3, Sugar 0.6, Protein 17
PORK ZONGZI (CANTONESE SAVORY STICKY RICE DUMPLINGS)
These savory sticky pork rice dumplings, known as pork zongzi, are a tasty treat and a perfect signature summer festival food! {Gluten-Free adaptable}To make the dish gluten-free, use tamari to replace both soy sauce and dark soy sauce. You can use chee hou sauce or homemade oyster sauce to replace the regular oyster soy sauce. Also use dry sherry instead of Shaoxing wine.
Provided by Maggie Zhu
Categories Appetizer
Time 16h
Number Of Ingredients 19
Steps:
- Soak the bamboo leaves, sweet rice, and mung beans separately in water overnight.
- Combine all the pork ingredients and allow to marinate overnight.
- (Optional- to sanitize the bamboo leaves, remove them from the soaking liquid and add them to a pot with fresh water. Bring it to a boil and cook the leaves for 5 minutes.) Drain the leaves and wipe them each down on both sides. Cut off an inch from the base and an inch from the tip.
- Place the shiitake mushrooms in a medium-sized bowl and add hot water to cover. Soak for 15 to 20 minutes, or until the mushrooms are soft throughout. Drain the mushrooms, squeeze out the excess water, and slice them into quarters.
- Drain the rice and transfer it to a big bowl. Add the seasonings to the rice and mix until evenly coated.
- Drain the mung beans and transfer them to a medium-sized bowl.
- To wrap the zongzi (see the process photos above for the steps)
- Take two leaves, making sure they do not have any holes or tears. Use a pair of kitchen scissors to cut off 1" (2.5 cm) from both ends. Face the smooth sides towards yourself (this is the side that will contain the filling), with the wider base sides facing away from each other, then overlap the leaves to make 1 long strip. There should be 3-4" (8-10 cm) of individual leaf sticking out beyond the overlap on each side. A third of the way along the strip, pinch the side opposite from you and fold it into a cone shape, with the leaf sticking out from one end. Hold the cone using one hand and begin to add the filling with your other hand.
- Add 2-3 tablespoons of rice to the bottom and press it up against the sides to create a small well. Add a piece of pork (make sure every piece added has a chunk of fat), half a yolk, two quarters a shiitake, and 1 to 2 tablespoons of mung beans. Add 2 to 3 tablespoons of rice over everything. Gently press and smooth as you do. There should be a 1/4" (1/2 cm) lip around the rice.
- Take the open side of the zongzi between your thumb and index finger and fold the sides inwards, covering the rice. Fold the long leaves over the open area, tightening between your thumb and index finger to create a pointed triangular shape. Then flip the zongzi over and wrap the leaves around tightly to seal it. Wrap the zongzi in a piece of twine, making sure it is cinching any area where the leaf might come loose, and tie it off. For extra security, you can use another piece of twine to wrap the zongzi again, crosswise.
- Cook on the stovetop: Bring a large pot of water to boil and add the zongzi. Return the pot to a low simmer and cook covered for 3 hours (4 if the zongzi are very large).
- Cook in an Instant Pot: Add the zongzi to an Instant Pot and water to cover. Close the lid and make sure the valve is sealed. Choose "Manual" at "High Pressure" and set a timer for 1 hour. Once done, let the Instant Pot release the pressure naturally.
- Drain the zongzi from the water and serve hot.
- Store cooked and wrapped zongzi in an airtight container or Ziplock bag in the fridge for 5 days or in the freezer for up to 6 months. To reheat, thaw the zongzi completely in the fridge overnight. Boil the zongzi in water until heated through, 15 to 20 minutes. You can heat up the unwrapped zongzi in a microwave as well.
Nutrition Facts : ServingSize 1 zongzi, Calories 314 kcal, Carbohydrate 49.6 g, Protein 14.1 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 124 mg, Sodium 470 mg, Fiber 3.3 g, Sugar 2.8 g
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5/5 (30)Total Time 1 hr 15 minsCategory DumplingsCalories 62 per serving
- Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.
- If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.
- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
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- In a large bowl, add ground pork, the diced Chinese sausage, sugar, salt, hoisin sauce, white pepper, soy sauce, and vegetable oil. Mix well.
- Incorporate the water into the meat mixture slowly and mix well until the meat becomes a paste. The meat can be used right away or can be placed in the fridge for a few hours or overnight. Cover your bowl with plastic wrap or add the mixture to an air tight container.
- Place the wonton wrappers in the center of your palm and add a heaping tablespoon of the mixture into the center of the wonton wrappers. Form a “C” shape with your other hand and squeeze the wrapper around the fillings. Use a spoon or knife to flatten the top of the mixture. Repeat.
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- In a large mixing bowl, mix together ground Pork, Shrimp, Carrot, chopped Green Onions, Egg, Ginger, Garlic, Light Soy Sauce, Fish Sauce, Sugar, Salt and Sesame Oil. Set aside.
- If you have square Wonton Skins, cut off the corners to make an octagon shape (check out my video for a better visual understanding).
- Add about 1 tbsp of filling to the wrapper. Use your thumb and forefinger to hold the wrapper into an "O" shape and slowly rotate (see video).
A GUIDE TO 7 TYPES OF CHINESE DUMPLINGS - THE SPRUCE EATS
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Servings 2Total Time 35 mins
- Bring a large saucepan of water to a boil. Add noodles and cook for two minutes, then drain in a colander and rinse under cold running water.
- Bring a small saucepan of water to a boil. Add snow peas and cook for two minutes. Drain, then rinse under cold running water.
- Heat two tablespoons oil in a large frying pan over high heat. Add noodles and pan-fry, untouched, for three to four minutes, until crisp. Turn over and pan-fry, untouched, for another three to four minutes, until crisp and slightly browned. (Note: the centre of the noodles can remain soft, if desired.) Transfer noodles to a serving platter.
- Heat the remaining two tablespoons oil in the same pan over medium-high heat. Add carrots and yellow onions and sauté for three to four minutes, until onions are slightly translucent. Add shrimp and BBQ pork and sauté for another three minutes, until shrimp turns just opaque.
CHAR SIU BAO RECIPE - DUMPLING CONNECTION
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- Begin by prepping the dough. Dissolve the yeast in warm water in a large mixing bowl. If you are using an electric mixer, use the bowl for the mixer. Then sift together the flour and cornstarch before adding it to the yeast mixture. Add in the sugar and oil as well.
- While the dough is resting, let’s get started on the filling. Chop the onions finely and dice the Chinese roast pork. If you decided to make your own roast pork, let it cool completely before dicing.
- When 2 hours have passed, your dough should have risen quite a bit. Add in the 2 ½ teaspoons of baking powder and mix it in using the low setting of your mixer or by hand. If the dough looks dry or the baking powder isn’t incorporating well, add 1 to 2 teaspoons of water. Knead until the dough becomes smooth again. Then cover it with a damp cloth and let it rest for another 15 minutes.
- When the water is boiling, carefully open up the steamer and place the buns in. Make sure the buns are about 1 to 2 inches apart and the boiling water does not touch them. You may have to steam in 2 batches depending on how large your steamer is.
TOP 10 AUTHENTIC CANTONESE DISHES - SPOON UNIVERSITY
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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.
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- 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.
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- 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.
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