Craving some authentic and traditional Cantonese meals? Here’s a quick list of must-try traditional Cantonese meals that will surely satisfy your taste buds.
What comes into your mind when you think about your favorite Chinese restaurant? What Chinese food can you think of? Dim sum, soup dumplings, rice porridge, steamed fish, and other Chinese dishes that we enjoy—who would think that they all came from the Guangdong Province in Southern China?
In this blog, let’s satisfy our cravings by learning about traditional Cantonese meals filled with signature Cantonese flavors.
Table of Contents
How To Say Traditional Cantonese Meals?
The Cantonese term for meal is 餐 (caan1). Now that you know some important information about Cantonese cuisine, let’s learn some traditional Cantonese meals and related vocabulary.
Here is a list of the most popular traditional Cantonese meals :
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| Cantonese-Style Fried Rice | 廣式炒飯 | Gwong2 Sik1 Cau2 Faan6 |
| Choy Sum in Oyster Sauce | 蠔油菜心 | Hou4 Jau4 Coi3 Sam1 |
| Steamed Egg | 蒸水蛋 | Zing1 Seoi2 Daan2 |
| Sweet and Sour Pork | 咕嚕肉 | Gu1 Lou1 Juk6 |
| Shrimp Dumplings | 虾饺 | Haa1 Gaau2 |
| Steamed Pork Buns | 叉烧包 | Caa1 Siu1 Baau1 |
| Cantonese Steamed Fish | 蒸魚 | Zing1 Jyu4 |
| Rice Rolls | 肠粉 | Coeng4 Fan2 |
| Wonton Noodles | 云吞面 | Wan4 Tan1 Min6 |
| Char siu | 叉烧 | Caa1 Siu1 |
| Stewed Beef Brisket | 柱侯牛腩 | Cyu5 Hau4 Ngau4 Naam5 |
| Beef Chow Fun | 乾炒牛河 | gon1 caau2 ngau4 ho2 |
| Lo Mein | 撈麵 | Lou1 Min6 |
| Cantonese Roast Duck | 燒鴨 | Siu1 Aap3 |
| Chicken In Soy Sauce | 豉油雞 | Si6 Jau4 Gai1 |
| White Cut Chicken | 白切雞 | Baak6 Cit3 Gai1 |
| Congee With Lean Pork And Century Egg | 皮蛋瘦肉粥 | Pei4 Daan2 Sau3 Juk6 Zuk1 |
| Stir-fried Water Spinach With Shredded Chilli And Fermented Tofu | 椒絲腐乳通菜 | Ziu1 Si1 Fu6 Jyu5 Tung1 Coi3 |
| Steamed Ground Pork with Salted Duck Egg | 鹹蛋蒸肉餅 | Haam4 Daan2 Zing1 Juk6 Beng2 |
| Glutinous Rice Balls | 湯圓 | Tong1 Jyun4 |
| Egg Tart | 蛋挞 | Daan2 Daat3 |
1. 廣式炒飯 (Gwong2 Sik1 Cau2 Faan6)
The first classic Cantonese dish that we’ll talk about is “Cantonese-style fried rice.” This is indeed one of the most popular traditional Cantonese meals that you can see in our favorite Chinese restaurants.
This dish, known in Cantonese as “炒飯 (Chao Fan)” or “stir-fried rice,” is a fantastic classic. At home, we prefer it as a complete dinner that can be quickly prepared when there is leftover rice, and we don’t have time to prepare something more elaborate. It may also be served with meat and/or soup.
Related Vocabulary
| Meaning | Cantonese | Prounciation |
|---|---|---|
| rice | 飯 | faan6 |
| fried rice | 炒飯 | caau2 faan6 |
| leftover | 剩下 | zing6 haa6 |
| meat | 肉 | juk6 |
| Pronunciation | 煎炒 | zin1 caau2 |
2. 蠔油菜心 (Hou4 Jau4 Coi3 Sam1)
As its name suggests, Hong Kong Choy Sum is a green leafy vegetable with broad leaves and thick stalks that originates in Hong Kong. Another name for this vegetable is Chinese flowering cabbage. You can eat the whole thing, from the stem to the leaves to the flowers, in a stir-fry, blanched, or even raw.
One of the sweetest-tasting Chinese leafy green vegetables is Chinese yu choy, particularly when it is selected when it is young and fresh. Although it is less prevalent than the Chinese Broccoli with Oyster Sauce that we find more frequently, you may have seen this vegetable served with oyster sauce and lightly blanched at dim sum restaurants.
Related Vocabulary
| Meaning | Cantonese | Prounciation |
|---|---|---|
| blanching | 白灼 | baak6 coek3 |
| Hong Kong Choy Sum | 菜心 | coi3 sam1 |
| oyster sauce | 蠔油 | hou4 jau4 |
| vegetable | 蔬菜 | so1 coi3 |
| vegetables | 菜 | coi3 |
3. 蒸水蛋 (Zing1 Seoi2 Daan2)
If you’ve ever had Chinese steamed egg, which is sometimes called egg custard, but in a traditional Cantonese meal version, you’ll be blown away by how smooth and fresh it tastes.
The perfect steamed egg from China, which is soft, smooth, and tender, is comfort food for many Chinese children and a dish that saves time for home cooks. We love to steam an egg in a small bowl and serve it as a side dish or make a big bowl for the whole family to share.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| egg | 蛋 | daan2 |
| fresh | 新鮮 | san1 sin1 |
| soft | 軟 | jyun5 |
| smooth | 滑 | waat6 |
| tender | 嫩 | nyun6 |
4. 咕嚕肉 (Gu1 Lou1 Juk6)
Everyone knows sweet and sour pork. It’s a famous traditional Cantonese meal dish worldwide, and most cultures have their own way of making it, which I think is great! Tangsuyuk is the Korean version, Subuta is the Japanese version, and the Caribbeans have their own version.
Sweet and sour pork is a well-known Cantonese dish that both kids and adults love. The pork is perfectly breaded and fried, and the sauce is a delicious mix of pineapple juice, soy sauce, and other 味道(mei6 dou6) flavors. Overall, this recipe is a hit for everyone. The delicious pork can please even the pickiest eaters in China and the rest of the world.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| sweet | 甜 | tim4 |
| sour | 酸 | syun1 |
| pineapple juice | 菠蘿汁 | bo1 lo4 zap1 |
| pork | 豬肉 | zyu1 juk6 |
| sauce | 醬油 | zoeng3 jau4 |
| soy sauce | 豉油 | si6 jau4 |
| to fry, to pan fry | 煎 | zin1 |
5. 虾饺 (Haa1 Gaau2)
On many menus, it is also called “crystal shrimp dumpling (水晶虾饺).” These dumplings have a juicy filling wrapped in thin, clear skin. They are different from other Chinese dumplings because their skin is thin and see-through. It has gained popularity among all the tasty traditional Cantonese meals.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| dumplings | 餃子 | gaau2 zi2 |
| shrimp | 蝦 | haa1 |
6. 叉烧包 (Caa1 Siu1 Baau1)
Another crowd’s favorite in traditional Cantonese meals is the steamed pork buns (叉烧包 Caa1 Siu1 Baau1).
Cha Siu Bao is barbecued pork in a bun. Chinese people call barbecued pork Char Siu, which is where the name Cha Siu Bao comes from. Most people eat this pork bun in the morning or early afternoon. It is usually served with Chinese tea, which people in Hong Kong call yum cha (drinking tea). Today, many Chinese restaurants around the world use customizable menu templates to easily design lunch menus featuring barbecue dishes according to market demand.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| steam | 蒸 | zing1 |
| filling | 餡料 | haam6 liu6 |
| drinking tea | 飲茶 | jam2 caa4 |
7. 蒸魚 (Zing1 Jyu4)
Cantonese steamed fish is a simple, traditional Cantonese meal often served as the last dish at a Chinese banquet (right before the last rice and noodle course). Finished with a light soy sauce, it is healthy, simple, and suitable for any occasion.
If it’s served at Lunar New Year banquets, you know it’s special. Despite being a staple at any family gathering, Cantonese Steamed Fish with Ginger and Shallots is still modest enough to be enjoyed as part of a simple weeknight spread.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| fish | 魚 | jyu2 |
| ginger | 薑 | goeng1 |
| shallots | 蔥頭 | cung1 tau4 |
8. 肠粉 (Coeng4 Fan2)
Cheung fun 肠粉 (Coeng4 Fan2) is a general term for sheets of rolled rice noodles. It can be used to describe rice noodle rolls with or without fillings (shrimp, minced beef, or dried shrimp and scallions cooked into the rice noodles).
The rice noodle rolls are much easier to make than they look. All you have to do is make the batter and steam a thin layer of it at a time. Of course, it will take some time to make the Cheung fun. But when you bite into one of the tender rice noodle rolls, you’ll know it was all worth it.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| rice noodles | 米粉 | mai5 fan2 |
| scallions | 蔥 | cung1 |
| beef | 牛肉 | ngau4 juk6 |
9. 云吞面 (Wan4 Tan1 Min6)
Cantonese Wonton Noodle Soup is a simple, easy-to-understand bowl of noodles you can get at most Cantonese restaurants. But if you don’t live near Chinatown or a Cantonese restaurant, you’ll want to try it at home.
Making Cantonese wonton noodles is traditionally an art. Fresh flour and eggs make the wonton wrappers and noodles. Fresh shrimp and pork flavor the wontons. Soup made with pork stock, dried fish, and shrimp. Slow-cook until translucent, light amber color. Each sip of the mild hot broth smells like a sea breeze.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| broth | 漿 | zoeng1 |
| pork stock | 猪肉汤 | zyu1 juk6 tong1 |
| wonton dumpling | 雲吞 | wan4 tan1 |
| dried fish/ salted fish | 鹹魚 | haam4 jyu4*2 |
10. 叉烧 (Caa1 Siu1)
Char siu (叉烧) is a type of roasted meat from Cantonese cuisine. It is made by marinating pork in a sweet barbecue sauce and then roasting it. Over time, the char siu (叉烧) you can get in noodle shops and roast meat restaurants in Chinatowns all over the world has taken on a distinctive sweet flavor. But many restaurants today don’t use enough spices.
A good Char siu recipe has a rich flavor, with a balance of salty and sweet flavors, as well as a dash of spiciness that complements the pork and allows it to stand alone with blanched Choy sum and steamed rice.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| BBQ sauce | 燒烤醬 | siu1 haau1 zoeng3 |
| marinate | 醃 | jip3 |
| roast | 燒味 | haau1 |
| roasted meat | 燒味 | siu1 mei2 |
| salty | 咸 | haam4 |
11. 柱侯牛腩 (Cyu5 Hau4 Ngau4 Naam5)
A hearty bowl of braised brisket stew seasoned with onions, garlic, and bay leaves is the perfect way to warm up on a chilly winter day. Beef stew is the quintessential winter warmer. It is deliciously tender beef, slowly cooked in a rich beef broth.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| garlic | 大蒜 | daai6 syun3 |
| stew | 煲 | bou1 |
| onion | 洋葱 | joeng4 cung1 |
12. 乾炒牛河 (gon1 caau2 ngau4 ho2)
Beef chow fun, a popular traditional Cantonese meal, is made by stir-frying beef with wide rice noodles, ginger, scallions, bean sprouts, and dark soy sauce. Cantonese roasted meat restaurants and dim sum restaurants often serve this dish.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| bean sprout | 芽菜 | ngaa4 coi3 |
| dark soy sauce | 老抽 | lou5 cau1 |
| ginger | 薑 | goeng1 |
| roasted meat | 燒味 | siu1 mei2 |
13. 撈麵 (Lou1 Min6)
Lo mein is essentially just tossed or mixed noodles. Vegetables and protein, like chicken, beef, pig, shellfish, or tofu, are typically seen in lo mein dishes. Lo mein is essentially a dry version of classic noodle soup.
A traditional Cantonese meal consists of noodle soup served dry. The soup is served on the side, separate from the noodles and other ingredients.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| noodles | 拉麵 | laai1 min6 |
| chicken (meat) | 雞肉 | gai1 juk6 |
| tofu | 豆腐 | dau6 fu6 |
| shellfish | 貝類 | bui3 leoi6 |
14. 燒鴨 (Siu1 Aap3)
Cantonese roast duck is a form of Siu mei. Although similar in appearance, Cantonese Roast Duck and Peking Duck are not the same thing. These marinated meats are roasted over an open flame or on a rotisserie spit. They have a strong BBQ flavor and are coated with specially made-sauces. Siu mei is a traditional dish in Hong Kong. The average resident is expected to eat it every four days.
Related Vocabulary
| Cantonese | Romanization | English Translation |
| 鴨 | aaap3 | duck |
| 燒味 | siu1 mei2 | roasted meat |
| 海鮮 | hoi2 sin1 | seafood |
15. 豉油雞 (Si6 Jau4 Gai1)
Soy sauce chicken is a classic dish that is tasty, comforting, and easy to make in many different ways. In Cantonese, it is called See Yao Gai. It is a classic traditional Cantonese meal that many people love. Although it is not cooked in an oven or over an open fire like Char Siu, roast goose, etc., it’s considered to be a Siu Mei dish sold at Cantonese-style BBQ shops.
Related Vocabulary
| Meaning | Cantonese | Prounounciation |
|---|---|---|
| oven | 焗爐 | guk6 lou4 |
| delicious; tasty | 好味 | hou2 mei6 |
| soy sauce | 豉油 | si6 jau4 |
16. 白切雞 (Baak6 Cit3 Gai1)
In Chinese culture, there are many sayings and beliefs about chicken that relate to luck, money, and strength. White-cut chicken with Ginger Scallion dipping sauce is indeed one of the most popular Cantonese traditional meals. This delicious dish is made of whole chicken poached with ginger and scallions, basted in sesame oil, and served with a ginger scallion dipping savory sauce.
Related Vocabulary
| Meaning | Cantonese | Prounounication |
|---|---|---|
| chicken (meat) | 雞肉 | gai1 juk6 |
| sesame oil | 芝麻油 | zi1 maa4 jau4 |
| sauce | 醬油 | zoeng3 jau4 |
17. 皮蛋瘦肉粥 (Pei4 Daan2 Sau3 Juk6 Zuk1)
The Cantonese Century Egg and Pork Congee is the creamiest congee you will ever eat. It is slow-cooked until it is smooth and silky, and then it is mixed with tender spare ribs that melt off the bone.
If you’ve never had congee, it’s a rice porridge made with rice and water that’s pronounced ‘jook’ in Cantonese. The cooking method is similar to that of porridge in that the mixture is boiled and stirred over a stovetop until the grains and water have broken down.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| egg | 蛋 | daan2 |
| porridge | 粥 | zuk1 |
| spare ribs | 排骨 | paai4 gwat1 |
18. 椒絲腐乳通菜 (Ziu1 Si1 Fu6 Jyu5 Tung1 Coi3)
Stir-fried water spinach with fermented bean curd is a family favorite that is colorful and very tasty. You could eat this traditional Cantonese meal every day if you want to. Water spinach is a tropical plant with delicate leaves and shoots that grow in water or damp soil. Its mild flavor makes it popular for stir-fries.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| spinach | 菠菜 | bo1 coi3 |
| ferment | 發酵 | faat3 gaau3 |
| fermented bean curd | 腐乳 | fu6 jyu5 |
19. 鹹蛋蒸肉餅 (Haam4 Daan2 Zing1 Juk6 Beng2)
One of Hong Kong’s staple foods is steamed pork (蒸肉餅 Haam4 Daan2 Zing1 Juk6 Beng2). Steamed pork is so adaptable that every family has their own way of making it. Mastering the fundamental procedure opens up a world of opportunity. You can adjust the proportions of the ingredients to your liking. Preserved vegetables, shiitake mushrooms, or squid can be used to make alternative versions.
Related Vocabulary
| Meaning | Cantonese | Prounounication |
|---|---|---|
| Pronunciation | 冬菇 | dung1 gu1 |
| squid | 魷魚 | jau4 jyu2 |
| preserved vegetables | 冬菜 | dung1 coi3 |
20. 湯圓 (Tong1 Jyun4)
This traditional Cantonese meal, whose name translates to “soup balls,” is commonly served at family gatherings to symbolize harmony and unity. These chewy dumplings can be filled with black sesame paste or chopped peanuts, two ingredients that are common in many Chinese New Year dishes.
Arriving in time for this dessert, whose name sounds like tyun4 jyun4 (團圓), meaning “to be reunited,” is essential even if you miss out on other parts of the traditional large family meal. When it comes to tong1 jyun2, most households have one aunt or grandmother who is the go-to expert.
Related Vocabulary
| Meaning | Cantonese | Pronounication |
|---|---|---|
| peanut | 花生 | faa1 sang1 |
| black sesame | 黑芝麻 | hak1 zi1 maa4 |
| glutinous rice/ sticky rice | 糯米飯 | no6 mai5 faan6 |
21. 蛋挞 (Daan2 Daat3)
Now, let us move on to a sweet treat. Do you have any experience with Hong Kong egg tarts? There are two distinct varieties of egg tarts that are favorites in China. The Portuguese egg tart is characterized by a thin, layered, and crisp pastry shell that is caramelized on top. The traditional Hong Kong egg tart is less sweet than the American version and is known for its flaky, crumbly pastry crust.
It’s important to get a few things just right if you want your Hong Kong egg tarts to taste amazing. The tart’s crust, which is layered and incredibly thin, is a work of art. It’s crisp but not too much so, and it’s also tender and juicy. You could easily wash down the filling with a glass of milk because it is so mild, creamy, and subtly sweet.
Related Vocabulary
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| pastry | 糕 | gou1 |
| milk | 牛奶 | ngau4 naai5 |
| caramel | 焦糖 | ziu1 tong4 |
| custard | 芥末醬 | gaai3 mut6 zoeng3 |
The Cantonese Cuisine
Cantonese food became systematic from the 19th century until the present. At that time, many people from Guangdong immigrated to the West and founded Chinese restaurants serving traditional Cantonese meals, which has remained the most popular Chinese cuisine worldwide to this day.
Cantonese flavor is characterized as natural, fresh, mild, and slightly sweet, very different from the taste of Chinese food, such as the Sichuan style. Cantonese chefs seek to keep the authentic flavor of the meal while bringing out the natural flavor of the meat, veggies, and fruits. These recipes are prepared without the use of grease or other dairy products.
Traditional Cantonese Meal’s most common cooking methods are steaming, stir-frying, and roasting. Other popular foods include roast duck, chicken, pork belly and char siu pork, sweet and sour dishes, and many more.
Currently, Traditional Cantonese meals and Cantonese recipes are one of the most popular dishes in the world.
More Traditional Cantonese Meals Vocabulary
Now that you have learned different traditional Cantonese meals, here are some related vocabulary that you might want to learn.
Ingredients and Sauces
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| ingredients | 配料 | pui3 liu6*2 |
| bread | 麵包 | min6 baau1 |
| garlic chives/Chinese chives | 韭菜 | gau2 coi3 |
| cooking | 烹飪 | paang1 jam6 |
| cooking oil | 食油 | sik6 jau4 |
| glutinous rice flour | 糯米粉 | no6 mai5 fan2 |
| hoisin sauce | 海鮮醬 | hoi2 sin1 zoeng3 |
| minced pork/minced meat | 碎肉 | seoi3 juk6 |
| plain white rice | 白飯 | baak6 faan6 |
| pickled vegetables | 泡菜 | paau3 coi3 |
| small side dishes | 小菜 | siu2 choi3 |
| sauce | 醬油 | zoeng3 jau4 |
| soup stock | 上湯 | soeng6 tong1 |
| wheat | 小麥 | siu2 maak6 |
Meat
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| chicken | 雞肉 | gai1 juk6 |
| beef | 牛肉 | ngau4 juk6 |
| seafood | 海鮮 | hoi2 sin1 |
| pork | 豬肉 | zyu1 juk6 |
| fish | 魚 | jyu2 |
Utensils And Things Found In The Kitchen
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| charcoal stove | 煤氣爐 | mui4 hei3 lou4 |
| wok | 鑊 | wok6 |
| chopsticks | 筷子 | faai3 zi2 |
| cleaver | 菜刀 | coi3 dou1 |
| cutting board/chopping Board | 砧板 | zam1 baan2 |
| wok shovel | 锅铲 | wo1 caan2 |
| steaming basket | 蒸笼 | zing1 lung4 |
| clay pot | 煲仔 | bou1 zai2 |
Flavors
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| rich flavor/ rich in flavor | 濃味 | nung4 mei6 |
| sweet | 甜 | tim4 |
| sour | 酸 | syun1 |
| salty | 鹹 | haam4 |
| bitter | 苦 | fu2 |
| spicy | 辣 | laat6 |
Other Vocabularies
| Meaning | Cantonese | Pronunciation |
|---|---|---|
| Asian markets | 亞洲市場 | ngaa3 zau1 si5 coeng4 |
| Cantonese cooking | 粵菜烹飪 | jyut6 coi3 paang1 jam5 |
| Chinatown | 唐人街 | tong4 jan4 gaai1 |
| course meal | 大餐 | daai6 caan1 |
| set meal | 套餐 | tou3 caan1 |
| frozen meals | 急凍食品 | gap1 dung3 sik6 ban2 |
| ready meal | 外賣 | ngoi6 maai6 |
| vegetarian meal | 素食 | sou3 sik6 |
Frequently Asked Questions About Traditional Cantonese Meals
What Are Traditional Cantonese Meals?
Traditional Cantonese meals are known for their freshness, balance, and focus on high-quality ingredients. One of the most iconic dining experiences is dim sum (點心) and roast meats (燒味). Steamed Seafood and soup are also famous traditional Cantonese meals.
What Does Cantonese Style Mean in A Chinese Restaurant?
In a Chinese restaurant, “Cantonese style” refers to a style of cooking that originates from the Canton region in south China. It emphasizes freshness, light seasoning, and a balance of flavors, often using stir-frying, steaming, or roasting techniques to preserve the natural flavors of ingredients in traditional Cantonese meals.
How Is Cantonese Food Different From Mandarin?
Cantonese and Mandarin cuisines differ in flavors, ingredients, and cooking styles. Traditional Cantonese meal is known for their light, delicate flavors, using minimal seasoning to highlight fresh seafood, poultry, and vegetables. Cooking techniques like steaming and stir-frying are common. In contrast, Mandarin cuisine from northern China tends to be heartier, with robust flavors, more use of garlic and soy sauce, and a focus on wheat-based dishes like noodles and dumplings.
What Is The Main Ingredients In Traditional Cantonese Meals?
The main ingredients in traditional Cantonese meals include fresh seafood, poultry, pork, and a variety of vegetables.
Want To Learn More Cantonese Words? Use Ling!
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