Are you craving a taste of Cantonese cuisine? Look no further! In this article, we will explore the most popular Cantonese dishes and provide you with authentic Chinese recipes to satisfy your taste buds. From mouth-watering dim sum to succulent roast duck, get ready to embark on a culinary journey through the vibrant flavors of Cantonese cooking. Get your chopsticks ready and prepare to impress your friends and family with these delicious and authentic Chinese dishes!
Roast Pork (Char Siu)
Ingredients
To make delicious Roast Pork (Char Siu), you will need the following ingredients:
- 1 pound of pork tenderloin or pork belly
- 2 tablespoons of hoisin sauce
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of oyster sauce
- 1 teaspoon of Chinese five-spice powder
- 2 cloves of garlic, minced
- 1 teaspoon of sesame oil
- 1 tablespoon of rice wine or sherry
- Red food coloring (optional)
Preparation
- Start by preparing the marinade for the pork. In a bowl, mix together the hoisin sauce, soy sauce, honey, oyster sauce, Chinese five-spice powder, minced garlic, sesame oil, and rice wine or sherry. If desired, you can also add a few drops of red food coloring to give the dish that traditional vibrant red color.
- Next, place the pork tenderloin or pork belly in a large resealable bag and pour the marinade over it. Make sure the pork is evenly coated with the marinade. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat your oven to 375°F (190°C). Remove the marinated pork from the refrigerator and place it on a baking rack set over a baking sheet to catch any drippings. This setup allows the pork to roast evenly and lets the excess marinade drain off.
- Roast the pork in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. If you prefer your pork well done, cook until it reaches an internal temperature of 160°F (71°C).
- Once cooked, remove the pork from the oven and let it rest for about 5 minutes before slicing. This allows the juices to redistribute and ensures a tender and juicy roast pork.
- Slice the roasted pork into thin slices and serve hot. You can enjoy it as a main dish or use it as a filling for sandwiches or noodles.
Cantonese Egg Tart
Ingredients
For the delectable Cantonese Egg Tarts, here’s what you’ll need:
For the crust:
- 1 ½ cups of all-purpose flour
- ½ cup of unsalted butter, chilled and cubed
- ¼ cup of powdered sugar
- 1 egg yolk
- 1-2 tablespoons of ice water
For the custard filling:
- ½ cup of granulated sugar
- ¾ cup of water
- 6 large eggs
- 1 cup of evaporated milk
- 1 teaspoon of vanilla extract
Preparation
- Let’s start with the crust. In a mixing bowl, combine the flour and powdered sugar. Add in the chilled cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk to the mixture and gradually add the ice water, one tablespoon at a time, until the dough comes together. Be careful not to add too much water, as you want the dough to hold together without being sticky.
- Once the dough has come together, shape it into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
- While the dough chills, let’s prepare the custard filling. In a saucepan, combine the granulated sugar and water. Heat over medium heat until the mixture comes to a gentle boil, stirring constantly to dissolve the sugar. Remove from heat and set aside to cool.
- In a separate bowl, whisk the eggs until well beaten. Slowly add the cooled sugar syrup, evaporated milk, and vanilla extract to the eggs, whisking continuously to combine.
- Preheat your oven to 375°F (190°C) and lightly grease a muffin pan. Take the chilled dough out of the refrigerator and roll it out on a floured surface to about 1/8 inch thick.
- Cut out circles of dough slightly larger than the size of your muffin cups. Gently press the dough circles into the muffin cups, making sure to press it against the sides.
- Pour the custard filling into the prepared crusts, filling each cup about 2/3 full.
- Bake the tarts in the preheated oven for 15-20 minutes, or until the edges of the crust are golden brown and the custard is set but still slightly jiggly in the center.
- Remove the tarts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve the Cantonese Egg Tarts at room temperature for the perfect sweet treat.
Sweet and Sour Pork
Ingredients
To satisfy your craving for a classic Cantonese dish, gather the following ingredients:
- 1 pound of pork loin, cut into bite-sized pieces
- ½ cup of cornstarch, for coating the pork
- Vegetable oil, for frying
For the sweet and sour sauce:
- 3 tablespoons of ketchup
- 3 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of cornstarch, dissolved in 3 tablespoons of water
For the stir-fry:
- 1 bell pepper, cut into chunks
- 1 onion, cut into wedges
- 1 carrot, sliced
- 1 clove of garlic, minced
- 1 teaspoon of fresh ginger, grated
Preparation
- Start by preparing the sweet and sour sauce. In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, and sugar until well combined.
- In a separate bowl, dissolve the cornstarch in water to create a slurry. Set it aside for later.
- Heat about 2 inches of vegetable oil in a deep pan or wok over medium-high heat. While the oil is heating up, coat the pork pieces in cornstarch, making sure they are well coated on all sides.
- Once the oil is hot, carefully add the pork pieces to the pan and fry them until they turn golden brown and crispy. This should take about 4-5 minutes. Remove the pork from the oil and set it aside on a paper towel-lined plate to drain excess oil.
- In a separate pan or wok, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
- Add the bell pepper, onion, and carrot to the pan, and continue stir-frying for about 3-4 minutes until the vegetables are slightly tender.
- Pour in the sweet and sour sauce mixture and bring it to a simmer. Once simmering, add the cornstarch slurry to thicken the sauce. Stir continuously until the sauce has thickened to your desired consistency.
- Add the crispy fried pork to the pan and toss it with the sauce and vegetables until everything is well coated.
- Continue cooking for another minute or two to make sure the pork is heated through.
- Serve this delicious Sweet and Sour Pork over steamed rice for a satisfying meal that combines tangy sweetness with crispy goodness.
Crispy Fried Shrimp
Ingredients
For a delectable plate of Crispy Fried Shrimp, gather the following ingredients:
- 1 pound of medium-sized shrimp, peeled and deveined
- ½ cup of all-purpose flour
- ½ cup of cornstarch
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of white pepper
- 1 cup of cold water
- Vegetable oil, for frying
Preparation
- In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and white pepper. Whisk them together until well combined.
- Gradually pour in the cold water while whisking continuously to create a smooth batter. Continue whisking until there are no lumps. The batter should have a consistency similar to pancake batter.
- Heat vegetable oil in a wok or deep pan over medium-high heat. You’ll need enough oil to completely submerge the shrimp when frying.
- While the oil is heating up, take the peeled and deveined shrimp and lightly coat them in some additional flour. This will help the batter adhere better to the shrimp.
- Once the oil is hot, dip each shrimp into the batter, making sure it is well coated on all sides. Shake off any excess batter before gently placing the shrimp into the hot oil. Be careful not to overcrowd the pan – fry the shrimp in batches if needed.
- Fry the shrimp until they turn golden brown and crispy, which should take about 2-3 minutes per batch. Use a slotted spoon or tongs to carefully remove the shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Repeat the process until all the shrimp is fried.
- Serve your Crispy Fried Shrimp as a delightful appetizer or as a main dish with a side of steamed rice or noodles. Enjoy the crunchy texture and savory flavor of this Cantonese favorite.
Beef Chow Fun
Ingredients
To create a delicious plate of Beef Chow Fun, gather the following ingredients:
- ½ pound of beef sirloin, sliced into thin strips
- 1 pound of fresh flat rice noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup of bean sprouts
- 2 green onions, chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of dark soy sauce
- 1 teaspoon of sugar
- Salt and pepper, to taste
Preparation
- Start by preparing the rice noodles. If using fresh noodles, soak them in warm water for 10-15 minutes to loosen them up. If using dried noodles, follow the instructions on the package to rehydrate them before cooking.
- In a large skillet or wok, heat the vegetable oil over high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the sliced beef to the skillet and stir-fry until it is browned and cooked through. This should take about 2-3 minutes. Remove the beef from the skillet and set it aside for now.
- In the same skillet, add the sliced onion and bell pepper. Stir-fry for about 2 minutes until they are slightly softened.
- Push the vegetables to the side of the skillet and add the soaked rice noodles to the center. Stir-fry the noodles for a few minutes to heat them through.
- Return the cooked beef to the skillet and toss everything together.
- In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, salt, and pepper. Pour the sauce over the noodles and beef, and continue stir-frying for another 1-2 minutes until everything is well coated and heated through.
- Add the bean sprouts and chopped green onions to the skillet, and give everything a final toss.
- Remove the Beef Chow Fun from the heat and serve it hot. This dish is perfect as a main course for lunch or dinner and is sure to satisfy your cravings for authentic Cantonese flavors.
Steamed Fish with Ginger and Scallions
Ingredients
To savor the delicate flavors of Steamed Fish with Ginger and Scallions, gather the following ingredients:
- 1 whole fresh fish, such as sea bass or flounder (about 2 pounds)
- 2 inches of fresh ginger, julienned
- 4 green onions, cut into 2-inch lengths
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- Fresh cilantro, chopped (for garnish)
Preparation
- Start by preparing the fish. Make sure it is cleaned and scaled, with any guts removed. Trim off the fins if desired.
- Make three diagonal slashes on each side of the fish. This helps the flavors penetrate the fish while it steams and ensures even cooking.
- Arrange half of the julienned ginger on a heatproof plate that will fit inside a steamer. Place the fish on top of the ginger.
- Arrange the green onion sections on top and around the fish.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until well combined. Pour this sauce over the fish, making sure it covers the entire surface.
- Bring water to a boil in your steamer. Once the water is boiling, carefully place the plate with the fish into the steamer and cover it with the steamer lid.
- Steam the fish for about 10-12 minutes, depending on the thickness of the fish. It should be opaque and easily flake with a fork when done. Be careful not to overcook the fish, as it can become dry.
- Remove the plate from the steamer and garnish the Steamed Fish with Ginger and Scallions with the remaining julienned ginger and fresh cilantro.
- Serve the steamed fish immediately as a centerpiece for your meal, and enjoy the delicate flavors and tender texture. Pair it with steamed rice and stir-fried vegetables for a complete Cantonese dining experience.
Wonton Noodle Soup
Ingredients
To make a comforting bowl of Wonton Noodle Soup, gather the following ingredients:
For the wonton filling:
- ½ pound of ground pork
- ½ pound of shrimp, peeled, deveined, and chopped
- 2 green onions, finely chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- ½ teaspoon of sugar
- ¼ teaspoon of white pepper
- Wonton wrappers
For the soup:
- 6 cups of chicken or vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 1 clove of garlic, minced
- 1-inch piece of fresh ginger, sliced
- Bok choy or Chinese greens, blanched
- Cooked egg noodles
Preparation
- Start by preparing the wonton filling. In a mixing bowl, combine the ground pork, chopped shrimp, finely chopped green onions, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix everything together until well combined.
- Take one wonton wrapper and place about a teaspoon of the filling in the center. Moisten the edges of the wrapper with water and fold it diagonally to form a triangle. Press the edges to seal the wonton. Repeat with the remaining filling and wonton wrappers.
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the minced garlic, sliced ginger, soy sauce, oyster sauce, sesame oil, and sugar to the broth. Stir everything together to combine the flavors.
- Once the broth is simmering, carefully drop the wontons into the pot. Cook them for about 4-5 minutes, or until they float to the top and the filling is cooked through.
- While the wontons are cooking, prepare the egg noodles according to the package instructions. Drain the noodles and set them aside.
- Blanch the bok choy or Chinese greens in boiling water for about 1-2 minutes until they are bright green and slightly tender. Drain and set aside.
- To assemble the Wonton Noodle Soup, place a serving of cooked egg noodles at the bottom of each bowl. Ladle the hot broth with wontons over the noodles, making sure to include some sliced ginger and minced garlic in each serving.
- Top the soup with blanched bok choy or Chinese greens, and garnish with additional chopped green onions if desired.
- Serve this comforting Wonton Noodle Soup piping hot and enjoy the combination of flavorful broth, succulent wontons, and noodles. It’s a classic Cantonese dish that will warm your body and soul.
Stir-Fried Vegetables with Garlic Sauce
Ingredients
To create a vibrant and flavorsome Stir-Fried Vegetables with Garlic Sauce, gather the following ingredients:
- Assorted fresh vegetables of your choice, such as broccoli, bell peppers, snow peas, carrots, and mushrooms
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of fresh ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 teaspoon of cornstarch, dissolved in 2 tablespoons of water
Preparation
- Wash and cut the assorted vegetables into bite-sized pieces. Keep in mind that some vegetables may require longer cooking times, so adjust the size accordingly.
- In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and dissolved cornstarch until well combined. Set this sauce aside for later.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
- Add the tougher vegetables, such as broccoli and carrots, to the pan and stir-fry for a few minutes until they start to soften.
- Next, add the remaining vegetables, such as bell peppers, snow peas, and mushrooms, to the pan. Continue stir-frying for another 2-3 minutes until all the vegetables are crisp-tender.
- Pour the sauce mixture over the stir-fried vegetables and toss everything together. Continue cooking for another minute or two until the sauce has thickened and coats the vegetables.
- Remove the skillet from the heat and serve the Stir-Fried Vegetables with Garlic Sauce immediately. It makes a delicious and colorful side dish that pairs well with steamed rice or noodles. Enjoy the vibrant flavors and crunchy texture of this Cantonese-style stir-fry.
Dim Sum
Popular Dim Sum Dishes
Dim Sum, meaning “touch the heart” in Cantonese, is a traditional Chinese cuisine that consists of small bite-sized portions served in bamboo steamers or small plates. It is commonly enjoyed during breakfast or lunch, often accompanied by tea. Here are some popular Dim Sum dishes you don’t want to miss:
Har Gow (Shrimp Dumplings): These delicate translucent dumplings are filled with succulent shrimp and often have a pleated design. Har Gow is a Dim Sum staple and is cherished for its beautiful appearance and fresh flavors.
Siu Mai (Pork Dumplings): Siu Mai is another beloved Dim Sum dish that is usually made with a combination of ground pork, shrimp, and mushrooms. These open-topped dumplings are often garnished with a touch of fish roe or diced vegetables and have a delightful savory taste.
Cha Siu Bao (Steamed BBQ Pork Buns): These fluffy, steamed buns are filled with sweet and savory BBQ pork. The soft bun dough melds perfectly with the tender pork filling, creating a delightful contrast of textures and flavors.
Cheong Fun (Rice Noodle Rolls): Cheong Fun is a favorite Dim Sum item consisting of wide rice noodle sheets rolled around various fillings, such as shrimp, beef, or vegetables. These rolls are often served with a light soy sauce or sweet hoisin sauce.
Turnip Cake: This savory cake is made from shredded radish and rice flour, mixed with various ingredients like Chinese sausage and dried shrimp. The cake is steamed and then pan-fried until crisp, resulting in a wonderful combination of flavors and textures.
Ingredients
The ingredients for Dim Sum dishes can vary depending on the specific recipe, but here are some common ingredients you may come across:
- Shrimp
- Pork
- Chicken
- Beef
- Fresh vegetables like bok choy and mushrooms
- Rice flour
- Wheat starch
- Soy sauce
- Oyster sauce
- Sesame oil
- Ginger
- Garlic
- Green onions
- Chinese sausage
- Dried shrimp
- Fish roe
Preparation
The preparation process for Dim Sum dishes will vary depending on the specific recipe. However, Dim Sum dishes often involve a combination of stir-frying, steaming, deep-frying, or baking techniques to create the desired flavors and textures. The ingredients are commonly seasoned with soy sauce, oyster sauce, sesame oil, and various aromatic spices like ginger and garlic.
Dim Sum is often served in small bamboo steamers or on small plates, allowing guests to choose a variety of dishes to enjoy together. The communal aspect of Dim Sum dining is a cherished tradition, making it a perfect way to share a delicious meal with family and friends.
Salt and Pepper Squid
Ingredients
To enjoy the tantalizing flavors of Salt and Pepper Squid, gather the following ingredients:
- 1 pound of fresh squid, cleaned and cut into bite-sized pieces
- ½ cup of all-purpose flour
- ½ cup of cornstarch
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of Chinese five-spice powder
- Vegetable oil, for frying
- Fresh cilantro, chopped (for garnish)
- Sliced red chili (optional, for added spice)
Preparation
- Start by preparing the squid. Clean the squid by removing the head, internal organs, beak, and skin. Rinse the squid thoroughly and pat it dry with a paper towel. Cut the squid into bite-sized pieces, ensuring they are relatively uniform in size for even cooking.
- In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and Chinese five-spice powder. Whisk everything together until well combined.
- Heat vegetable oil in a deep pan or wok over medium-high heat. You’ll need enough oil to completely submerge the squid when frying.
- Take the cut squid pieces and toss them in the flour mixture until they are well coated on all sides. Shake off any excess flour before gently placing the squid into the hot oil. Be careful not to overcrowd the pan – fry the squid in batches if needed.
- Fry the squid for about 2-3 minutes, or until it turns golden brown and crispy. Use a slotted spoon or tongs to carefully remove the squid from the oil and transfer it to a paper towel-lined plate to drain excess oil.
- Repeat the process until all the squid is fried.
- Serve the Salt and Pepper Squid hot, garnished with fresh chopped cilantro and sliced red chili if desired. This dish is best enjoyed immediately, as the crispy texture contrasts beautifully with the tender squid and aromatic spices.
With this wide variety of popular Cantonese dishes at your fingertips, you can now explore the authentic flavors and culinary delights of Chinese cuisine in your own home. From succulent Roast Pork (Char Siu) to delightful Dim Sum, there is something for everyone to enjoy. So gather your ingredients, put on your apron, and let your taste buds embark on a journey through the vibrant world of Cantonese cuisine. Bon appétit!
