Cantonese Cuisine - Eight Great Cuisines of China

Chaozhou-style Jellied Pork

Crispy Skin Chicken

Guangdong-style steamed dumplings (Fen Guo)

Steamed Egg Custard with Fish Intestines

Crispy Celery and Jellyfish Rolls

Vegetarian Braised Four Treasures

Braised Frog Legs with Winter Melon and Dried Scallops

Oyster Sauce Duck Feet

Crystal-Clear Prawn Balls

Blanched Conch Slices

Stir-Fried Shrimp with Egg Whites and Tomato

Crystal Soup Dragon and Phoenix Balls

Crispy Fried Chicken

Shrimp Balls in Superior Broth

Daliang Meat Rolls

Stir-Fried Shredded Lamb

Chaozhou-style poached whole fish

Braised Carp with Ginger and Scallions

Fish Balls in Oil

Pouch-Style Braised Carp

Juice-Glazed Meat Jerky

Quail Slices with Vegetables

Steamed Red Large Crab

Scallion Oil White-Cut Chicken

Steamed Goose with Plum Sauce

Grilled Plum Duck

Crispy Fried Chicken

Steamed Lobster

Fish Ball Clay Pot Casserole

Dried Scallops with Hair Vegetable

Steamed Shrimp with Cheese

Traditional Braised Whole Duck

Oyster Sauce Chicken Wings

Salt and Pepper Chicken Nuggets

Huangpu Scrambled Eggs

Steamed Mandarin Fish with Dried Shrimp and Loofah

Sour and Spicy Shrimp Omelet

Stir-Fried Pea Shoots with Garlic and Dried Scallops

Crispy Rice Cakes with Minced Pork and Fresh Tomato

Winter Melon Soup

Oyster Sauce Lettuce

Rice Noodle Rolls

Cantonese Roast Duck

Ginger and Scallion Crab

Kai-lan Salad

Clay Pot Crab

Frog Clay Pot Rice

Cool Breeze Delight

Braised Pork with Hidden Pearls

Winter Melon Steamer

Ginseng and Chinese Angelica Pigeon in Mandarin Duck Pose

Jade and Pearl Treasure

Vegetarian Braised "Goose" (Bean Curd Skin Roll)

Lotus Pond Lily