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151 relations: Abalone, Allium tuberosum, Animal rights, Apricot kernel, Bamboo, Baobing, Beef ball, Beef chow fun, Beef entrails, Black pepper, Black sesame soup, Braising, Brisket, Broth, Cantonese people, Cantonese restaurant, Cantonese seafood soup, Cellophane noodles, Century egg, Char siu, Chili pepper, Chinese cabbage, Chinese cuisine, Chinese food therapy, Chinese marriage, Chinese sausage, Chinese steamed eggs, Chow mein, Choy sum, Cirrhinus molitorella, Clay pot cooking, Coconut bar, Columbidae, Congee, Conpoy, Cookware and bakeware, Coriander, Corn starch, Crispy fried chicken, Custard, Dai pai dong, Deep frying, Dim sum, Double steaming, Douchi, Dried shrimp, Edible bird's nest, Environmental issues in China, European cuisine, Fermented bean curd, ..., Fish ball, Fish slice, Five-spice powder, Food drying, Food preservation, Frog legs, Gastrointestinal tract, Ginger, Gizzard, Gourd, Guangdong, Guangzhou, Guilinggao, Hakka cuisine, Hakka people, Har cheong gai, Herb, History of Hong Kong (1800s–1930s), History of Hong Kong under Imperial China, Hoisin sauce, Honey, Hong dou tang, Hong Kong cuisine, Hong Kong University Press, Howell-North Books, Huangjiu, Hydrate, Illicium verum, Ipomoea aquatica, Johnny Kan, Jook-sing noodles, Lao cuisine, Lingnan culture, List of Chinese bakery products, List of Chinese dishes, Lo mein, Lou mei, Macanese cuisine, Mantis shrimp, Master stock, Meat analogue, Mung bean, Night-blooming cereus, Offal, Orange cuttlefish, Overseas Chinese, Oyster sauce, Plum sauce, Poaching (cooking), Radish, Razor shell, Redox, Rice noodle roll, Rice noodles, Roast goose, Rotisserie, Sago soup, Salt, Salted duck egg, Scallion, Scallop, Sea cucumber as food, Seafood birdsnest, Sesame oil, Shallow frying, Shark cartilage, Shark fin soup, Sichuan cuisine, Silver needle noodles, Siu mei, Siu yuk, Soy sauce, Squab, Steaming, Stir frying, Street food, Suan cai, Suckling pig, Sugar, Sweet and sour, Sweet potato soup, Tea (meal), Thai cuisine, Tofu skin, Tong sui, Tremella fuciformis, Vietnamese cuisine, Vinegar, Watercress, Wax gourd, White boiled shrimp, White cut chicken, White meat, White rice, Wok, Wonton noodles, Yangzhou fried rice, Yi mein, Youtiao, Yum cha, Zhaliang. Expand index (101 more) »
Abalone
Abalone (or; via Spanish abulón, from Rumsen aulón) is a common name for any of a group of small to very large sea snails, marine gastropod molluscs in the family Haliotidae.
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Allium tuberosum
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of onion native to southwestern parts of the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world.
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Animal rights
Animal rights is the idea in which some, or all, non-human animals are entitled to the possession of their own lives and that their most basic interests—such as the need to avoid suffering—should be afforded the same consideration as similar interests of human beings.
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Apricot kernel
An apricot kernel is the seed of an apricot, and is often called a "stone".
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Bamboo
The bamboos are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae.
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Baobing
Baobing, also known by its Taiwanese Hokkien name Tsuabing, is a shaved ice dessert found in China and Taiwan.
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Beef ball
Beef ball is a commonly cooked food in Canton and overseas Chinese communities which was originated by Teochew people.
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Beef chow fun
Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.
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Beef entrails
Beef entrails is a Hong Kong dish largely influenced by Cantonese cuisine.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Black sesame soup
Black sesame soup is a popular east-Asian and Chinese dessert widely available throughout China, Taiwan and Singapore.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal.
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Cantonese people
The Cantonese people are Han Chinese people originating from or residing in the provinces of Guangdong and Guangxi (together known as Liangguang), in southern mainland China.
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Cantonese restaurant
A Cantonese restaurant is a type of Chinese restaurant that originated in Southern China.
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Cantonese seafood soup
Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine.
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Cellophane noodles
Cellophane noodles, also known as glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
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Century egg
Century egg or Pidan, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the pine-patterned egg.
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Char siu
Cha siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chinese cabbage
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Chinese food therapy
Chinese food therapy (also called nutrition therapy and dietary therapy) is a mode of dieting rooted in Chinese beliefs concerning the effects of food on the human organism, and centered on concepts such as eating in moderation.
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Chinese marriage
Traditional Chinese marriage, as opposed to marriage in modern China, is a ceremonial ritual within Chinese societies that involve a union between spouses, sometimes established by pre-arrangement between families.
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Chinese sausage
Chinese sausage is a generic term referring to the many different types of sausages originating in China.
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Chinese steamed eggs
Chinese steamed eggs or water egg is a traditional Chinese dish found all over China.
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Chow mein
Chow mein (and) are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing.
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Choy sum
Choy sum (also spelled choi sum or "Cai Xin" in modern Pinyin) is a leafy vegetable commonly used in Chinese cuisine.
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Cirrhinus molitorella
Cirrhinus molitorella (mud carp or dace) is a species of ray-finned fish in the genus Cirrhinus found mainly in southern China and Vietnam.
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Clay pot cooking
Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery.
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Coconut bar
Coconut bar is a refrigerated dim sum dessert found in Hong Kong, Taiwan, Southern China and in overseas Chinatowns.
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Columbidae
Pigeons and doves constitute the animal family Columbidae and the order Columbiformes, which includes about 42 genera and 310 species.
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Congee
Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia.
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Conpoy
Conpoy or dried scallop is a type of Cantonese dried seafood product made from the adductor muscle of scallops.
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Cookware and bakeware
Cookware and bakeware are types of food preparation containers, commonly found in a kitchen.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Corn starch
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.
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Crispy fried chicken
Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dai pai dong
Dai pai dong (大排檔) is a type of open-air food stall in Hong Kong.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Dim sum
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
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Double steaming
Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup.
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Douchi
Douchi, or tochi is a type of fermented and salted black soybean.
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Dried shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size.
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Edible bird's nest
Edible bird's nests are bird nests created by edible-nest swiftlets using solidified saliva, which are harvested for human consumption.
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Environmental issues in China
Environmental issues in China are plentiful, severely affecting the country's biophysical environment and human health.
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European cuisine
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries,.
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Fermented bean curd
Fermented tofu (also called fermented bean curd, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.
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Fish ball
Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities.
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Fish slice
Fish cake or fish slice is a commonly cooked food in southern China and overseas Chinese communities.
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Five-spice powder
Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cookery.
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Food drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Frog legs
Frog legs are one of the better-known delicacies of French and Chinese cuisine.
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Gastrointestinal tract
The gastrointestinal tract (digestive tract, digestional tract, GI tract, GIT, gut, or alimentary canal) is an organ system within humans and other animals which takes in food, digests it to extract and absorb energy and nutrients, and expels the remaining waste as feces.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Gizzard
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, and dinosaurs, including birds), earthworms, some gastropods, some fish, and some crustaceans.
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Gourd
A gourd is a plant of the family Cucurbitaceae, particularly Cucurbita and Lagenaria or the fruit of the two genera of Bignoniaceae "calabash tree", Crescentia and Amphitecna.
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Guangdong
Guangdong is a province in South China, located on the South China Sea coast.
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Guangzhou
Guangzhou, also known as Canton, is the capital and most populous city of the province of Guangdong.
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Guilinggao
Guīlínggāo, also known as Tortoise Jelly (though not technically correct) or Turtle Jelly, is a jelly-like Chinese medicine, also sold as a dessert.
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Hakka cuisine
Hakka cuisine, or Kuh-chia cuisine, is the cooking style of the Hakka people, who may also be found in other parts of Taiwan and in countries with significant overseas Hakka communities.
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Hakka people
The Hakkas, sometimes Hakka Han, are Han Chinese people whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou.
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Har cheong gai
Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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History of Hong Kong (1800s–1930s)
Hong Kong (1800s–1930s) was a period largely dominated by the British Empire.
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History of Hong Kong under Imperial China
The History of Hong Kong under Imperial China began in 214 BC during the Qin dynasty.
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Hoisin sauce
Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Hong dou tang
Hong dou tang (紅豆汤, pinyin: hóng dòu tāng) or red bean soup is a popular dish in Mainland China, Taiwan, Hong Kong, and other Asian countries.
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Hong Kong cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.
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Hong Kong University Press
Hong Kong University Press is the university press of the University of Hong Kong.
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Howell-North Books
Howell-North Books was a book publishing company based in Berkeley, California.
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Huangjiu
Huangjiu, often translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat, and a jiuqu starter culture.
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Hydrate
In chemistry, a hydrate is a substance that contains water or its constituent elements.
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Illicium verum
Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China.
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Ipomoea aquatica
Ipomoea aquatica is a semiaquatic, tropical plant grown as a vegetable for its tender shoots and leaves.
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Johnny Kan
Johnny Kan (1906-1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950-1970.
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Jook-sing noodles
Jook-sing noodles is a rare type of Cantonese noodle found in some parts of Hong Kong, Macau, and some parts of Canton in Guangdong province, China.
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Lao cuisine
Lao cuisine is the cuisine of Laos and Northeast Thailand, which is distinct from other Southeast Asian cuisines.
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Lingnan culture
The Lingnan culture or Cantonese culture, refers to the regional Chinese culture of the Southern Chinese/Lingnan twin provinces of Guangdong and Guangxi.
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List of Chinese bakery products
Chinese bakery products consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.
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List of Chinese dishes
This is a list of Chinese dishes in Chinese cuisine.
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Lo mein
Lo mein is a Chinese dish with wheat flour noodles.
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Lou mei
Lou mei (滷味) is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce. Lou mei can be made from meat, offals, and other off cuts.
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Macanese cuisine
Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese (especially Cantonese) and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world.
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Mantis shrimp
Mantis shrimps, or stomatopods, are marine crustaceans of the order Stomatopoda.
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Master stock
A master stock (Chinese: 鹵水 or 高汤) is a stock which is repeatedly reused to poach or braise meats.
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Meat analogue
A meat analogue, also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, (where applicable) vegetarian meat, or vegan meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat.
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Mung bean
The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.
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Night-blooming cereus
Night-blooming cereus is the common name referring to a large number of flowering ceroid cacti that bloom at night.
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Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
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Orange cuttlefish
Orange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish in Cantonese cuisine.
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Overseas Chinese
No description.
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Oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters.
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Plum sauce
Plum sauce is a viscous, light brown sweet and sour condiment.
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Poaching (cooking)
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
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Radish
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.
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Razor shell
The razor shell, Ensis magnus, also called razor clam, razor fish, or spoot (colloquially), is a bivalve of the family Pharidae.
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Redox
Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.
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Rice noodle roll
A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum.
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Rice noodles
Rice noodles, or simply rice noodle, are noodles that are made from rice.
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Roast goose
Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines.
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Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
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Sago soup
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine, which is also a variant of tapioca pudding.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Salted duck egg
A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal.
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Scallop
Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.
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Sea cucumber as food
Sea cucumbers are marine animals of the class Holothuroidea.
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Seafood birdsnest
Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Shallow frying
Shallow frying is an oil-based cooking technique.
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Shark cartilage
Shark cartilage is a dietary supplement made from the dried and powdered cartilage of a shark; that is, from the tough material that composes a shark's skeleton.
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Shark fin soup
Shark fin soup (or shark's fin soup) is a traditional soup or stewed dish found in Chinese cuisine and Vietnamese cuisine.
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Sichuan cuisine
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province.
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Silver needle noodles
Silver needle noodle or Rat noodle or Mouse Powder or លត (lot) is a variety of Chinese noodles.
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Siu mei
Siu mei is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven.
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Siu yuk
Siu yuk is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Squab
In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat.
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Steaming
Steaming is a method of cooking using steam.
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Stir frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
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Street food
Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair.
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Suan cai
Suan cai (also called suan tsai and Chinese sauerkraut; literally "sour vegetable") is a traditional Chinese pickled Chinese cabbage (napa cabbage), used for a variety of purposes.
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Suckling pig
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling").
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Sweet and sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods.
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Sweet potato soup
Sweet potato soup is a Chinese dessert found in Southern China and Hong Kong.
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Tea (meal)
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals.
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Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
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Tofu skin
Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans.
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Tong sui
Tong sui literally translated as "sugar water", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine.
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Tremella fuciformis
Tremella fuciformis is a species of fungus; it produces white, frond-like, gelatinous basidiocarps (fruiting bodies).
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Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Watercress
Watercress is an aquatic plant species with the botanical name Nasturtium officinale. This should not be confused with the profoundly different and unrelated group of plants with the common name of nasturtium, within the genus Tropaeolum.
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Wax gourd
Benincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, tallow gourd, ash pumpkin, and winter melon, and “Chinese preserving melon” is a vine grown for its very large fruit, eaten as a vegetable when mature.
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White boiled shrimp
White boiled shrimp is a variety of night dish in Cantonese cuisine.
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White cut chicken
White cut chicken or white sliced chicken is a type of siu mei.
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White meat
White meat is meat which is pale in color before and after cooking.
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White rice
White rice is milled rice that has had its husk, bran, and germ removed.
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Wok
A wok (from Cantonese: 鑊) is a versatile round-bottomed cooking vessel, originating from China.
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Wonton noodles
Wonton noodles (sometimes called wanton mee ("wanton" is a Cantonese word for dumpling while noodles in Hokkien is "mee" or in Cantonese, "min") is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kai-lan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.
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Yangzhou fried rice
Yangzhou fried rice or Yeung Chow fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese: 扬州炒饭; pinyin (Mandarin): Yángzhōu chǎofàn, Yale (Cantonese): Yèuhngjāu cháaufaahn, Jyutping: joeng4zau1 caau2faan6) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world.
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Yi mein
Yi mein is a variety of flat Cantonese egg noodles made from wheat flour.
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Youtiao
Youtiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.
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Yum cha
Yum cha, is the Cantonese tradition of brunch involving Chinese tea and dim sum.
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Zhaliang
Zhaliang is a Cantonese dim sum.
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Canton cuisine, Cantonese Cuisine, Cantonese dish, Cantonese food, Guangdong cooking, Guangdong cuisine, Guangdongcai, Guangzhou cuisine, Siu laap, Yue cuisine, Yuecai, 广东菜, 廣東菜, 粤菜, 粵菜.
References
[1] https://en.wikipedia.org/wiki/Cantonese_cuisine
