Cantonese cuisine, with its rich history and cultural heritage, is renowned for its bold flavors, delicate presentation, and mouth-watering aromas. From dim sum delicacies to classic roasts, from stir-fries to braises, Cantonese cooking offers a diverse array of dishes that showcase the region’s culinary prowess. In this article, we’ll delve into the heart of Cantonese cuisine, exploring 20 authentic recipes that are sure to tantalize your taste buds and leave you craving for more.
Whether you’re a seasoned chef or a curious foodie, these recipes will guide you through the preparation of beloved dishes like Steamed Cantonese Dim Sum Har Gow, Classic Cantonese Roast Duck, and Sweet and Sour Pork Cantonese Style. With their intricate techniques, unique flavor combinations, and rich cultural context, these authentic Cantonese recipes are sure to become new favorites in your kitchen.
Steamed Cantonese Dim Sum Har Gow
Har Gow, a classic Cantonese dim sum dish, is a delicate steamed shrimp dumpling wrapped in a thin dough wrapper. This recipe yields tender and flavorful results.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound large shrimp, peeled and deveined
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon cornstarch
– 1 egg, beaten
– Salt and white pepper to taste
Instructions:
1. In a mixing bowl, combine shrimp, soy sauce, sesame oil, and cornstarch. Mix well until the shrimp is evenly coated.
2. Lay a wonton wrapper on a clean surface. Place about 1/2 teaspoon of the shrimp mixture in the center of the wrapper.
3. Brush the edges of the wrapper with a little water.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with the remaining wrappers and filling.
6. Place the Har Gow on a bamboo steamer lined with parchment paper, leaving some space between each dumpling.
7. Steam over boiling water for 8-10 minutes or until the dumplings are cooked through.
Cooking Time: 8-10 minutes
Classic Cantonese Roast Duck
This iconic dish from Southern China’s Canton region is a staple of Chinese cuisine, with its crispy skin and tender meat infused with the savory flavors of soy sauce, five-spice powder, and aromatics.
Ingredients:
– 1 whole duck (3-4 lbs)
– 2 tablespoons soy sauce
– 1 tablespoon five-spice powder
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 piece ginger, peeled and sliced
– 1/4 cup Shaoxing wine or dry sherry
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the duck and pat it dry with paper towels.
3. In a small bowl, mix soy sauce, five-spice powder, honey, garlic, ginger, Shaoxing wine, and water.
4. Rub the mixture all over the duck, making sure to get some under the skin as well.
5. Place the duck in a roasting pan and put it in the oven.
6. Roast for 30 minutes, then reduce heat to 375°F (190°C) and continue cooking for an additional 20-25 minutes, or until the skin is crispy and golden brown.
Cooking Time: 50-60 minutes
Sweet and Sour Pork Cantonese Style
A classic Chinese dish that’s sweet, sour, and savory all at once. This recipe brings together the bold flavors of pork, sugar, vinegar, and soy sauce to create a mouthwatering delight.
Ingredients:
– 1 lb pork cutlets (such as loin or tenderloin), sliced into thin strips
– 1/2 cup cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup sweet and sour sauce (store-bought or homemade)
– 1 cup pineapple chunks
– 1 cup bell pepper chunks (any color)
Instructions:
1. In a medium bowl, whisk together cornstarch, soy sauce, and sesame oil.
2. Add the pork strips to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Add the pork and cook until browned, about 2-3 minutes per side.
6. Add the garlic, ginger, pineapple, and bell pepper to the wok. Stir-fry for an additional 2-3 minutes or until the vegetables are tender.
7. Pour in the sweet and sour sauce and stir-fry everything together for another minute.
Cooking Time: 15-20 minutes
Wok-Fried Cantonese Beef Chow Fun
This classic Chinese dish is a staple of Cantonese cuisine, with tender beef and crunchy vegetables stir-fried to perfection in a savory soy-based sauce.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed vegetables ( bean sprouts, cabbage, carrots, scallions)
– 2 cups cooked chow fun noodles
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the wok or large skillet over high heat.
2. Add the vegetable oil and swirl to coat the pan.
3. Add the beef strips and cook until browned, about 3-4 minutes. Remove from the pan.
4. Add the minced garlic and stir-fry for 30 seconds.
5. Add the mixed vegetables and cooked noodles; stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
6. Return the beef to the pan, then add soy sauce and oyster sauce (if using). Stir-fry for another minute.
7. Season with salt and pepper to taste.
8. Serve immediately over steamed rice.
Cooking Time: 15-20 minutes
Traditional Cantonese Egg Tarts
These classic egg tarts are a staple of Cantonese cuisine, with a flaky pastry crust and a creamy, caramelized egg filling.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 4 large eggs
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness. Cut into 12 equal pieces.
3. In a bowl, whisk together eggs, sugar, cream, and vanilla extract until well combined.
4. Place a piece of pastry on the prepared baking sheet, spoon a small amount of egg mixture onto the center, leaving a 1/2 inch border around the edges.
5. Fold the pastry up over the filling to form a triangle or a square shape, pressing edges to seal.
6. Brush tops with a little water and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Braised Cantonese Soy Sauce Chicken
A classic Chinese dish that’s both comforting and flavorful, this braised chicken recipe is a staple of Cantonese cuisine. With its rich soy sauce-based sauce and tender, fall-apart meat, it’s sure to become a family favorite.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– 2 tbsp sugar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 star anise pod
– Salt and pepper to taste
Instructions:
1. In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to low and add soy sauce, broth, sugar, garlic, ginger, and star anise. Stir to combine.
4. Return chicken to pot and bring to a simmer.
5. Cover and braise for 30-40 minutes or until the meat is tender and falls apart easily.
6. Season with salt and pepper to taste.
7. Serve hot over steamed rice or noodles.
Cooking Time: 45-60 minutes
Stir-Fried Cantonese Lobster with Ginger and Scallions
Experience the bold flavors of Cantonese cuisine with this quick and delicious stir-fry recipe, featuring succulent lobster meat cooked with aromatic ginger and scallions.
Ingredients:
– 1/2 pound lobster meat, thawed
– 2 tablespoons vegetable oil
– 1-inch piece fresh ginger, peeled and minced
– 4 scallions, cut into 2-inch pieces
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add ginger and scallions; stir-fry for 30 seconds until fragrant.
3. Add garlic, lobster meat, soy sauce, and oyster sauce (if using); stir-fry for 2-3 minutes until lobster is cooked through.
4. Season with salt and pepper to taste.
5. Serve immediately over steamed rice or noodles.
Cooking Time: 6-8 minutes
Homemade Cantonese Char Siu (BBQ Pork)
Experience the authentic flavors of Hong Kong’s street food with this easy-to-make Char Siu recipe. This classic BBQ pork dish is a staple in many Chinese households and restaurants.
Ingredients:
– 1 lb pork loin or shoulder, sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons hoisin sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon sesame oil
– 1 teaspoon five-spice powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, honey, hoisin sauce, garlic, ginger, sesame oil, and five-spice powder.
2. Add the sliced pork and marinate for at least 30 minutes or overnight.
3. Preheat oven to 400°F (200°C).
4. Remove the pork from marinade, letting any excess liquid drip off.
5. Place the pork on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
Cooking Time: 20-25 minutes
Steamed Cantonese Whole Fish with Soy and Ginger
A classic Chinese recipe that showcases the simplicity and elegance of steaming, this dish is perfect for a quick weeknight meal or special occasion. With just a few ingredients, you’ll be rewarded with a tender, flavorful fish that’s sure to impress.
Ingredients:
– 1 whole fish (about 1-2 lbs), cleaned and scaled
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 2-inch piece of fresh ginger, sliced
– 2 cloves garlic, minced
– 1 tablespoon sugar
– Salt to taste
Instructions:
1. Preheat steamer basket over boiling water.
2. In a small bowl, whisk together soy sauce, vegetable oil, ginger, garlic, and sugar.
3. Place the fish in the steamer basket, making sure it’s not crowded or overlapping.
4. Pour the soy-ginger mixture evenly over the fish, making sure to cover all surfaces.
5. Steam for 12-15 minutes per pound, or until the fish is cooked through and flakes easily with a fork.
6. Season with salt to taste before serving.
Cooking Time: 30-45 minutes
Cantonese Winter Melon Soup
A comforting and refreshing soup perfect for the winter season, Cantonese Winter Melon Soup is a popular Chinese dish that warms the heart and soothes the soul.
Ingredients:
– 2 cups winter melon (or substitute with cantaloupe or honeydew)
– 4 cups chicken broth
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the winter melon into large chunks.
2. Heat oil in a pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add chicken broth, winter melon, and salt to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the melon is tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
5. If desired, stir in heavy cream to add richness and creaminess.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Pan-Fried Cantonese Turnip Cake (Lo Bak Go)
A classic Chinese comfort food, turnip cake is a staple in many Cantonese households. This recipe yields a crispy pan-fried exterior and a soft, fluffy interior, perfect for serving with soy sauce, chili oil, or your favorite dipping condiment.
Ingredients:
– 1 large turnip (or 2 small ones), peeled and grated
– 1 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped scallions
– 1/4 cup dried shrimp, chopped
– 1 egg, beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine turnip, flour, cornstarch, scallions, and dried shrimp. Mix well.
2. Add the beaten egg and mix until a dough forms.
3. Divide the dough into 4-6 portions, depending on desired cake size.
4. Shape each portion into a round or square cake.
5. Heat about 1/2 inch of vegetable oil in a non-stick pan over medium heat.
6. Pan-fry the cakes for 3-4 minutes on each side, until golden brown and crispy.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 12-15 minutes
Clay Pot Cantonese Rice with Chinese Sausage
A classic Chinese dish that combines the rich flavors of Cantonese rice with the savory goodness of Chinese sausage, all cooked to perfection in a clay pot. This recipe is a staple of Chinese cuisine and perfect for a comforting meal.
Ingredients:
– 2 cups uncooked white or brown rice
– 4 cups water
– 1 lb Chinese sausage (lap cheong), sliced
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a clay pot or heavy-bottomed pan over medium-high heat. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and garlic to the pot and stir-fry until the onion is translucent.
4. Add the rice to the pot and stir to combine with the sausage mixture.
5. Add the soy sauce and salt to taste. Stir-fry for another minute.
6. Add the water to the pot and bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Stir-Fried Cantonese Greens with Garlic
A classic Chinese side dish that pairs perfectly with a variety of main courses, this stir-fry recipe highlights the natural sweetness and crunch of Cantonese greens. With minimal ingredients and quick cooking time, this dish is perfect for a weeknight dinner.
Ingredients:
– 1 bunch of bok choy or gai lan (about 2 cups)
– 2 cloves of garlic, minced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Rinse the greens and separate them into individual leaves.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and stir-fry for 15 seconds until fragrant.
4. Add the bok choy leaves and stir-fry for 2-3 minutes, or until they start to wilt.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 5 minutes
Cantonese Salt and Pepper Squid
Savor the flavors of Hong Kong with this classic Cantonese dish, featuring tender squid rings coated in a savory mixture of salt, pepper, and aromatics.
Ingredients:
– 1 lb cleaned and cut squid rings
– 2 tbsp vegetable oil
– 2 tsp salt
– 1 tsp white pepper
– 1 tsp black pepper
– 1 tsp minced garlic
– 1 tsp grated ginger
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the squid rings and cook for 2-3 minutes, until they start to curl.
3. In a small bowl, mix together the salt, white pepper, black pepper, garlic, and ginger.
4. Sprinkle the spice mixture evenly over the squid rings.
5. Continue cooking for another 2-3 minutes, until the squid is cooked through and the spices are caramelized.
6. Serve immediately with steamed rice or noodles.
Cooking Time: 8-10 minutes
Steamed Cantonese Pork Ribs with Black Bean Sauce
Experience the rich flavors of traditional Cantonese cuisine with this tender and flavorful dish. This recipe combines succulent pork ribs with a savory black bean sauce, all steamed to perfection.
Ingredients:
– 2 lbs pork ribs
– 1 cup water
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 2 cloves garlic, minced
– 1 tablespoon sugar
– 1 cup black beans, cooked and mashed
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. In a large pot or steamer basket, combine pork ribs, water, soy sauce, oyster sauce (if using), garlic, sugar, and salt. Bring to a boil, then reduce heat and steam for 45 minutes.
2. In a small bowl, whisk together mashed black beans and cornstarch until smooth. Add vegetable oil and stir until combined.
3. Once pork ribs are tender, brush with the black bean sauce and serve.
Cooking Time: 45-50 minutes
Deep-Fried Cantonese Crispy Chicken
Savor the crunch of this authentic Chinese classic with a twist – deep-fried to perfection.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup grated ginger
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 cloves garlic, minced
– 1 tsp sugar
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine flour, cornstarch, and grated ginger.
2. Add chicken pieces to the mixture and toss until coated evenly.
3. In a separate bowl, whisk together soy sauce, rice vinegar, garlic, and sugar.
4. Add the wet ingredients to the dry mixture and toss until well combined.
5. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
6. Fry chicken pieces in batches until golden brown (about 5-7 minutes per batch).
7. Remove fried chicken from oil with slotted spoon and drain excess oil on paper towels.
Cooking Time: Approximately 20-25 minutes, depending on the number of batches.
Cantonese Scrambled Eggs with Shrimp
Savor the flavors of Cantonese cuisine with this simple and delicious recipe for scrambled eggs infused with succulent shrimp.
Ingredients:
– 2 eggs
– 1/4 cup diced cooked shrimp
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat the oil in a non-stick pan over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for 1 minute.
4. Pour in the eggs and scramble until almost set.
5. Add the diced shrimp, soy sauce, salt, and pepper. Stir-fry until the eggs are fully cooked and the shrimp is evenly distributed.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions (if using).
8. Serve hot over rice or noodles.
Cooking Time: 5-6 minutes
Braised Cantonese Abalone with Mushrooms
A classic Cantonese dish that showcases the tender and flavorful abalone, slow-cooked in a savory broth with earthy mushrooms.
Ingredients:
– 1 lb abalone, cleaned and sliced into thin strips
– 2 cups mixed mushrooms (such as shiitake, cremini, and oyster), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 cup chicken broth
– 1/4 cup Chinese cooking wine (Shaoxing wine or dry sherry)
– 1 teaspoon sugar
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a large wok or Dutch oven over medium-high heat.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add abalone and mushrooms; stir-fry until they start to brown, about 2 minutes.
4. Add soy sauce, oyster sauce (if using), chicken broth, and Shaoxing wine; bring to a boil.
5. Reduce heat to low and simmer, covered, for 1 hour or until abalone is tender.
6. Season with salt, pepper, and sugar to taste.
7. Garnish with chopped scallions before serving.
Cooking Time: 1 hour
Cantonese Congee with Century Egg and Pork
A comforting and hearty Cantonese-style congee (rice porridge) recipe, perfect for a cozy meal or as a soothing remedy. This dish is elevated by the addition of century egg and pork, adding creamy richness and savory depth.
Ingredients:
– 1 cup uncooked white rice
– 4 cups water
– 2 slices of pork belly or pork loin, cooked and diced
– 1/2 century egg, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chopped scallions and soy sauce for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the rice again. In a large pot, combine the rice and 4 cups of water. Bring to a boil, then reduce heat and simmer for 2-3 hours, stirring occasionally, until the congee has thickened.
3. Add the cooked pork, century egg, garlic, and vegetable oil to the congee. Season with salt to taste.
4. Simmer for an additional 30 minutes to allow the flavors to meld together.
5. Serve hot, garnished with chopped scallions and a drizzle of soy sauce if desired.
Cooking Time: 3-3.5 hours
Stir-Fried Cantonese Clams in Black Bean Sauce
Discover the bold flavors of Cantonese cuisine with this quick and easy recipe, perfect for a weeknight dinner.
Ingredients:
– 1 pound clams, scrubbed clean and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup black bean sauce (see note)
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add clams; stir-fry until they open, about 2-3 minutes.
4. Pour in black bean sauce; stir to combine with clams.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 10-12 minutes
Summary
Discover the authentic flavors of Cantonese cuisine with these 20 mouthwatering recipes. From classic dishes like Steamed Cantonese Dim Sum Har Gow and Classic Cantonese Roast Duck to modern twists on traditional favorites, this collection has something for every palate. Try your hand at making Sweet and Sour Pork Cantonese Style or Braised Cantonese Soy Sauce Chicken. These recipes are sure to transport you to the bustling streets of Hong Kong and bring a taste of tradition to your kitchen door.
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