Steamed Fish, Cantonese Style — The Dish That Taught Me Restraint
The Fish Arrives Whole The fish lands on the table with one unblinking eye staring up at whoever’s sitting closest to the head. Steam curls off …
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Gan Chao Niu He: The Noodle That Tests Every Cantonese Chef
It’s 11:47pm in Mong Kok and the cha chaan teng is still running at full volume. The cook — a man who has not spoken a complete sentence since …
阅读全文 →Mei Cai Kou Rou: The Pork Belly That Steals Your Rice
The bowl arrives upside down. This is the first thing you need to know about Mei Cai Kou Rou (梅菜扣肉, méi cài kòu ròu): it shows up hiding. The waiter …
阅读全文 →How to Cook Sweet and Sour Pork: The Real Cantonese Way
Editor’s Note: Since launching this column, we’ve heard one request more than any other: the stories are great, but how do we actually …
阅读全文 →Sweet and Sour Pork: The Cantonese Classic the World Keeps Getting Wrong
The wok. The oil hits 190°C and the kitchen fills with a specific sound — a violent sizzle that collapses into a rolling crackle. You’re in a …
阅读全文 →Char Siu: The Red-Glazed Pork That Stops You Mid-Step
You’re walking down a side street in Hong Kong’s Mong Kok district and something makes you stop. It’s not a sound. It’s a …
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