Cantonese cuisine

Dimocarpus longan, commonly known as the longan () and '''dragon's eye''', is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambutan also belong. The fruit of the longan is similar to that of the lychee, but is less aromatic in taste.

order of crustaceans

subspecies of plant

type of dim sum

species of the genus Glebionis

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

fried noodles

spice mixture used in Chinese cuisine

branch of Chinese traditional cuisine native to Guangdong

Chinese and Southeast Asian dish

Soup's item of chinese cuisine

delicacies of French and Cantonese cuisine

type of plant in the Brassica family, source of a leaf vegetable

swiftlet bird nests made from saliva and harvested for human consumption

popular style of Cantonese barbecued pork

piglet fed on its mother's milk

Chinese and Japanese food product made from soybeans

cuisine originating from Hong Kong

Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

Cantonese barbecue-pork-filled bun

right|thumb|250px|Soy curd with sugar syrup sold in Kwai Chung, Hong Kong Douhua is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua or tau foo fah, doufunao in northern China, tofu pudding, and soybean pudding.

Chinese dessert also popular in Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore

Chinese-Indonesian egg dish

flesh from sea cucumbers

sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine

cantonese noodle dish

spicy seafood sauce from Hong Kong

subspecies of plant

variety of plant

Chinese-style dish

savory dish in Chinese cuisine popular in Cantonese dim sum

dessert

traditional Cantonese dish

mooncake with a glutinous rice crust invented in Hong Kong, which is eaten during the Mid-Autumn Festival

spareribs

cooked ear of pig for human food consumption

Cantonese leaf-wrapped dim sum

Chinese noodle

variety of siu mei

Cantonese tradition of brunch involving Chinese tea and dim sum

chicken dish

Cantonese dish

traditional Chinese pickled vegetables

Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing the peels dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or mandarin orange peel.

Cantonese noodle dish

food

thumb|right|200px|Ceremonial tossing of ingredients Yusheng, yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for ) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysia and Singapore. It has become a trend in the neighbouring countries, especially the Chinese diaspora in Indonesia, Brunei, Thailand and even Hong Kong. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the

Chinese dim sum dish

Chinese dish

Indonesian grilled pork dishes

pork dish of China

cantonese dish made from the vegetable taro

Cantonese dim sum dish

thumb|Lomo saltado originated as a chifa dish and became part of mainstream cuisine. Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions. The term is also used to refer to restaurants that serve the chifa cuisine.

type of noodles used in Cantonese cuisine

food

Chinese dish of fried chicken

type of cake

Tofu skin roll