Cantonese Heat Application

Bitter Melon with Black Bean and Pork (苦瓜炒肉 Ku Gua Chao Rou)

Bitter melon (ku gua, 苦瓜, literally bitter cucumber) is one of the most distinctive and polarising i…

Cantonese Fried Rice — Egg Technique and Wok Hei Order

Cantonese fried rice (chao fan, 炒饭) is a preparation in which day-old rice is stir-fried in a blazin…

Char Siu (叉烧) — Cantonese BBQ Pork: The Maltose Glaze Method

Char siu (叉烧, literally 'fork roast') is the Cantonese barbecue pork preparation — pork marinated in…

Clay Pot Rice (煲仔饭 Bao Zai Fan) — The Crispy Bottom Technique

Bao zai fan (煲仔饭, literally small pot rice) is the Cantonese clay pot rice preparation — individual …

Kao (烤) — Chinese Roasting: The Cantonese Siu Mei Tradition

Kao (烤, roasting) in the Chinese culinary tradition refers specifically to high-heat dry-heat cookin…

Salt-Baked Chicken (盐焗鸡 Yan Ju Ji) — Hakka Technique

Yan ju ji (盐焗鸡, salt-baked chicken) is a preparation associated with the Hakka people (客家人, a sub-gr…

Siu Yuk (烧肉) — Cantonese Roast Pork Belly: The Crackling Technique

Siu yuk (烧肉, Cantonese roast pork) is one of the glories of Cantonese siu mei (烧味) tradition — a sla…

Stir-Fried Water Spinach with Fermented Tofu (炒通菜 Chao Tong Cai)

Chao tong cai (炒通菜, stir-fried water spinach, also called morning glory or kong xin cai, 空心菜) with f…