by adminchina | Mar 1, 2025 | Cantonese Cuisine
Salt and Pepper Mantis Shrimp Salt and Pepper Mantis Shrimp is a classic Cantonese seafood dish, very popular in Hong Kong and Guangdong. Mantis shrimp, also known as shrimp cracker, is a nutritious seafood. The salt and pepper method originated from a simple way of...
by adminchina | Feb 28, 2025 | Cantonese Cuisine
Boiled Geoduck History：”Boiled Geoduck” is a classic seafood dish in Cantonese cuisine. “Boiled” is a common cooking method in Cantonese cuisine, which refers to quickly blanching ingredients in boiling water to maintain the original flavor of...
by adminchina | Feb 27, 2025 | Cantonese Cuisine
Braised Sea Cucumber with Abalone Sauce is a classic Chinese dish belonging to the Cantonese cuisine. Although there is no specific founder, it was developed based on Cantonese cooking techniques. This dish combines the deliciousness of abalone sauce and the nutrition...
by adminchina | Feb 26, 2025 | Cantonese Cuisine
History：Abalone Ah Yat was created by renowned Hong Kong chef Yeung Koon Yat. Known as the “King of Abalone,” Mr. Yeung began his culinary journey at the age of 15, dedicating his life to the art of abalone cooking. Through years of research and practice,...
by adminchina | Oct 30, 2024 | Cantonese Cuisine
Origin : The exact origins of Steamed Starry Grouper are lost to time, but its development is intrinsically linked to the evolution of Cantonese cuisine. It’s not tied to a specific historical event or person but rather represents a culinary philosophy...
