CH.111.0001
Bai Zhuo (白灼) — White Scalding: Cantonese Poaching and Hot Oil Finish
Bai zhuo (白灼, literally white scalding) is the Cantonese technique of briefly poaching food — typica…
CH.111.0002
Bai Zhuo (白灼) — White Scalding: Cantonese Poaching Technique
Bai zhuo (白灼, literally white scalding) is the Cantonese technique of briefly poaching food — typica…
CH.111.0003
Cantonese Congee (粥 Jook) — The Long-Cook Technique
Cantonese congee (粥, zhou — called jook in Cantonese) is the long-simmered rice porridge that is the…
CH.111.0004
Glass Noodle Casserole (粉丝煲 Fen Si Bao) — Winter Warming Technique
Fen si bao (粉丝煲, glass noodle casserole) is a Cantonese and northern Chinese preparation — dried gla…
CH.111.0005
Soy Sauce Chicken (豉油鸡 Chi You Ji) — Cantonese Master Soy Method
Chi you ji (豉油鸡, soy sauce chicken) is a Cantonese preparation — a whole chicken poached in a master…
CH.111.0006
Steamed Sea Bass with Ginger and Scallion (清蒸鱼 Qing Zheng Yu) — Cantonese Master Technique
Qing zheng yu (清蒸鱼, literally clear-steamed fish) is the benchmark of Cantonese cooking — a whole fi…
CH.111.0007
White Cut Chicken (白切鸡 Bai Qie Ji) — The Cantonese Poaching Standard
White cut chicken (白切鸡, bai qie ji) is one of the fundamental preparations of Cantonese cooking — a …