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...
by adminchina | Oct 15, 2024 | Cantonese Cuisine
Baked lobster in soup is a traditional famous dish with good color, aroma and taste, belonging to the Cantonese cuisine. This dish is a seafood delicacy made with lobster as the main ingredient and broth. The meat of this product is white and tender, delicious, high...
by adminchina | Sep 30, 2024 | Cantonese Cuisine
Honey BBQ Pork generally refers to Hong Kong-style barbecued pork, a classic Cantonese dish that is deeply loved for its unique sweet and salty taste and overflowing fragrance.The key to making honey-glazed barbecued pork lies in the selection of ingredients and the...
by adminchina | Sep 23, 2024 | Cantonese Cuisine
Braised pigeon Cantonese Cuisine Braised pigeon is one of the traditional famous dishes in Guangdong Province and belongs to the Cantonese cuisine. The main ingredients are pigeons, which are characterized by crispy skin, smooth meat, tender bones and juicy. Braised...
