medium 65 min total · Cantonese
Char Siu (Chinese BBQ Pork)
Cantonese barbecue pork with a lacquered mahogany glaze and charred edges. Oven-roasted, no special equipment, and better than the shop window version.
Cantonese Recipes
Restrained, ingredient-forward cooking from southern China. Clean flavors, precise heat, and the roast meats and steamed dishes Hong Kong is known for.
5 recipes
medium 40 min total · Takeout Classics
Honey Walnut Shrimp
Crisp shrimp in a creamy honey glaze with candied walnuts. Rich, a little decadent, and far better than the buffet version that inspired it.
easy 25 min total · Cantonese
Salt and Pepper Shrimp
Shell-on shrimp fried until shatteringly crisp, tossed with garlic, chili, and toasted peppercorn salt. Eat them shell and all.
medium 40 min total · Takeout Classics
Sweet and Sour Pork
Crisp battered pork in a bright, tangy glaze with pineapple and peppers. Made with real vinegar and tomato instead of neon-red syrup.
medium 50 min total · Soups
Wonton Soup
Plump pork and shrimp wontons with silky wrappers in a clear, clean broth. Store-bought wrappers, homemade filling, restaurant results.