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

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 ...

Kristie Hang is a born-and-raised Angeleno who has been covering the Los Angeles food scene for nearly 15 years. She was once known for double-fisting two large boba drinks daily in grad school ...

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 ...

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 ...

The San Gabriel Valley’s Chinese food explosion began in the 1980s and 1990s when Cantonese and Taiwanese immigrants settled in the area. In the following years, Cantonese cooking rose to ...

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 ...

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, ...