Hongmian Jiaji Duck Ingredients: Cooking Method: Key Techniques:“Baochai Hong Duck”: Slaughter 1 duck (about 1250 grams), discard the lungs, esophagus, and trachea, cut off the wing tips, leaving the top two sections. Use your fingers to pull the duck tongue to one side, cut off one-third of the duck mouth with a knife. Use the … Read more
Dongjiang Pot-Stewed Duck Ingredients: Cooking Method: Key Techniques:Poking small holes in the duck body with an iron needle and releasing air during cooking can prevent the duck skin from bursting. Flavor Characteristics:“Dongjiang Pot-Stewed Duck” is a famous Hakka dish known for its unique characteristics distinct from Guangzhou’s “Lingnan Pot-Stewed Duck”. This dish fills the duck … Read more
Steamed Pomegranate Chicken Ingredients: Cooking Method: Key Techniques:Ensure the steaming time is precisely 8 minutes with strong heat to maintain the shape and preserve the freshness of the flavors. Flavor Characteristics:“Steamed Pomegranate Chicken” is a famous dish in Chaoshan cuisine with a history of several decades. Its appearance resembles a blooming pomegranate, using chicken meat … Read more
Frozen Jinzhong Chicken Ingredients: Cooking Method: Key Techniques:Frozen Jinzhong Chicken is a famous cold dish from Chaoshan cuisine, known for its beautiful appearance and fresh taste. It requires meticulous preparation according to the specified techniques. Flavor Characteristics:Frozen Jinzhong Chicken is a specialty of Chaoshan cuisine, made with gelatin, fish gelatin, and chicken meat. Gelatin, also … Read more
Roasted Pork Tenderloin with Mustard Sauce (Kao Zhu Li Ji) This dish, originating from Lynn Chang’s Cantonese maternal grandmother, is a delightful fusion of flavors. It’s perfect as a main course served with rice and a side of vegetables like Chinese broccoli in oyster sauce. Time: 1 hour 10 minutes (10 minutes active) plus marinatingMakes: … Read more
Beef, Tomato, and Pepper Stir-Fry Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with … Read more
Water Spinach with Shrimp Paste and Chilies (Kangkung Belacan) Water spinach (also called morning glory or hollow spinach) is a long tubular leafy green. Easily found at Asian markets, it is called kangkung (also kangkong) in Malay, rau muong in Vietnamese, and ong choy in Cantonese. This tasty dish recalls the earthy and aromatic flavors … Read more