My Cantonese friends tell me a more common translation for the recipe is “100 flower chicken.” It involves air-drying chicken skin, sometimes with a bit of meat attached, and then sizzling it ...

Although Cantonese cooking emerged in the kitchens of the country’s far south, it was its embrace by Shanghai’s trend-setting upper middle class — first during the early 20th century, then again in ...

The restauranteur's new cookbook shares the magic of Cantonese cuisine with the world The post Chef Calvin Eng finds the ...

These dishes are a far cry from the typical, westernized Cantonese staples that were invented by immigrants from southern China’s Guangdong province, who primarily settled in California in the ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried ...

Something exciting has been simmering with Cantonese food in the past few years. Four Kings was the hottest opening in San Francisco this year, rocking Hong Kong–style street food. Bonnie’s ...

Home; Culture & Life; Food & Drink; the week recommends Spring's best new cookbooks, from pizza to pastries. Pizza, an array of brownies and Cantonese-American mash-ups are on the menu ...

Growing up in Ohio, Kristina Cho learned to blend Cantonese cooking with a Midwestern sensibility. Her new cookbook, Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stirfries, and More, ...

How did your grandmother's Cantonese cooking influence your culinary perspective? My grandmother was hugely influential in many aspects of my life—and especially food.