Provenance Technique Library

Guangdong Province — Cantonese dim sum Techniques

2 techniques from Guangdong Province — Cantonese dim sum cuisine

Clear filters

2 results

Guangdong Province — Cantonese dim sum

Cantonese Steamed Spare Ribs with Taro (Wu Tao Pai Gu / 芋頭排骨)

Guangdong Province — Cantonese dim sum

Variation on the classic steamed ribs dim sum: small pork rib pieces steamed with cubed taro (wu tou — the starchy, earthy variety, not the waxy Japanese kaimo), black bean sauce, and fermented chilli. The taro absorbs the rendered pork fat and the black bean sauce during steaming, becoming creamy and deeply savoury. One of the most satisfying textural combinations in dim sum.

Chinese — Cantonese — Dim Sum Steaming →

Chicken Feet — Phoenix Talons (Feng Zhua / 凤爪 Dim Sum)

Guangdong Province — Cantonese dim sum

One of the most beloved dim sum preparations: chicken feet deep-fried until the skin puffs and blisters, then braised in black bean sauce until the skin is gelatinous and the cartilage soft enough to eat. The eating technique requires skill — pulling the soft skin and cartilage from the small bones. The deep-frying step creates the characteristic texture: the skin separates from the bone and becomes pillowy-soft after braising.

Chinese — Cantonese — Dim Sum Chicken foundational →