Must Have Cantonese Dishes!
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- čas přidán 19. 05. 2024
- Like Cantonese food? Check out all the great cantonese dishes you should never miss!
Thanks again to Imperial Palace for feeding us!!!
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Thumbs up for Felicia!!
I love how she is the only one using a fork XD
Yay Aussie girl! Hope Felicia will be in more vids!!
Gotta love that Aussie accent!
She is less nervous than last video, great job Felicia !
She's GORGEOUS!
Thumbs up for #TeamMike
#TeamMike Xi'an represent:)
I am not teaming with you this time, Mike... hehe
Team Mike 👍
HOT OIL!!!
Hot oil is a must!
Thumbs up for #TeamDan!!
Team Dan!!!
Team Dan!!!!!!
Seems like more people are for team dan :D
And dan, we have the same birthday :D But not same year tho....
Wich zodiac are you? I'm rabbit ^^
***** He's pig :3
LinsZHZ Thanks :D and you? :)
A friend went back to Hong Kong for a month to visit family over Chinese New Year. He keeps sending me pics of the food and I'm so super jealous I'm not there. Cantonese food looks so good!
They are the best if you ask me.. there are much more variety and because cantonese regions had been the major center for sea import/export there are a lot of fusion dishes that incorporate from european countries and other asian countries as well. Plus now a days Hong Kong is like one of the eating capital of the world. Other chinese food I would say they cater to the region of its origin but cantonese food itself i think it caters toward more of an individual.
If you don't like anything else, there will be at least one type of cantonese food you'll like. that's for sure
U will be jealous of me muhahahahaha
Agreed, Cantonese food is great, especially Hong Kong Cantonese food. Many Hong Kong people I have known are great cooks.
I am Cantonese and my absolute favourite dish is braised tofu. Dan's right! Putting chili oil on everything is like putting ketchup on everything. I love spicy northern cuisine too, but there's a time and place for chili oil.
I love hot chill oil and vinegar....but when it comes to Cantonese food... I am team Dan for sure... Coz we love to taste the real flavor of the fresh ingredients...
Felicia's accent is so awesome!
it's just an Australian accent lmao
i wonder how many times mike has told us the story of the emperor
Cantonese bomb-shell with a Australian accent... wow.
Never having friends or family I've not been able to experience this. Serving each other = awesome.
the fruit thing as dessert is so true!
Me: I want some dessert
Parents: Here, have an orange
Mike is AWESOME! I like his discription of foods from a nordic point of view.
Though I usually agree with Mike about adding hot oil/my dad's homemade chilli oil to just about all things savoury and sweet, I have to put my foot down on adding chilli oil on cantonese cuisine. Proud Cantonese here, and I think the chilli oil can overshadow the great and complex flavours of Cantonese food, and you might not fully appreciate the full flavours of all you food you eat, when you add chilli oil to it. Speaking from experience. On another note, love you guys, doing collabs and food adventures there has yet to be a video I have fully disliked! Keep up with the great work
I think one of the reasons why the northern part of the china uses so much chilli oil is the fact that most of their uncooked food (meats especially) aren't that fresh most of the time. So the meat starts decomposing and ...... the chilli oil masks away some/ most of it.
Being Cantonese and also a Chinese foodie, I think this is your most episode!!!! I am sharing this with all of my friends!!! Thank you very much!
Being South Chinese, I can really relate to the food in the Video! It was really interesting watching and learning about the dishes from other provinces, but It's nice to have something I am familiar with for a change!
I’m Cantonese and we mostly order these. We go out once a month and we typically order:
Crab & fish soup
Flounder
Pea sprouts
Beef chow fun
Sea cucumbers
Tofu pot
Seasonal: salt & pepper crab, shrimp, or lobster
White rice
Fried rice sometimes - no raisins unless it is Pineapple fried rice
Never had that type of egg roll.
So hungry. Will have to go out this weekend in Southern California
I'm a Cantonese, in my opinion, if you're cooking using fresh ingredients, you wouldn't want to use hot oil because you want to taste its freshness and original flavours. Hot oil makes your tongue numb and you will just be able to enjoy that sensation, not the real taste, it's a waste to serve you really fresh dishes as it will taste the same whether or not fresh ingredients are used. I will only use hot oil when I'm preparing dishes using 1 week old leftover meat that is lying in the fridge. I always order food that are not so spicy in the restaurant, that way they will need to ensure fresh ingredients are used, as we can always tell the freshness on those dishes and complain if it doesn't.. =) Seriously if possible prepare spicy food by yourself, you'll never know what the restaurant actually serving you, unless you're confident with your choice of restaurant, LOL..
chen r u guy cantonese?
I agree
Sam ZY is hot oil like chili oil or is it just an oil that has been heated lol
It's chilli oil
Correct Sam ZY. Mikey just has a strong bias for Northern Cuisine that's why he uses so much hot oil.
I've had my fair share of Cantonese dishes, but have never seen raisins in the fried rice. The Oysters looked awesome! I love hot Sichuan cuisine, but would not put hot oil/sauce on any of those canto dishes. For Dim Sum, I would use it on my dumplings for sure!
As a Cantonese gal who grew up with canto cooking, it seems insane to put hot sauce with these dishes! Other than the freshness, salt/garlic flavours are important too. #TeamDan on this one :p
My favorite rice dish I've ever had at a restaurant was at our local dim sum shop and it has Chinese broccoli and Chinese sausage. Its salty, slightly sweet, there's no soy sauce on it like in american fried rice and its just so good! Thanks for showing all the different foods and cultures of China! I can't wait to try some of these dishes or try cooking them for myself.
Mike you DO NOT put any hot oil on any Cantonese food!
I love Cantonese food, I don't have it often since my parents like to push it any time we eat out. But once in a while it's just so good.
That place is awesome! My mom loves going there for their lunch special and their sea bass with pickled veggies is really really good!
I like the dynamics of you three. Love your insights into Chinese culture. I am a Sinophile.
I laughed so much during this informative, hunger-inducing documentary. Thanks a lot.
I'm from Hong Kong, and I have to say you guys have got it rather wrong this time.
We eat plain steam rice EVERYDAY !!!! we call it White Rice 白飯 if you wanna know its native Cantonese name. It goes with every thing in EVERY meal! There is NO such thing that northern Chinese food goes with plain rice because of its spiciness and Cantonese food goes with flavoured fried rice because of the plainness of the food itself. NO!!!!! You can have fried rice as a dish of course. But WE HAVE PLAIN STEAM RICE EVERYDAY!!!
As for the fried rice dish, I have never seen any fried rice with "raisin". Never ever in my life since I was born I have come across a fried rice dish with raisin. May be that was the speciality of the restaurant you went. But if you go to Hong Kong and order a dish of fried rice, DO NOT expect to have raisin in it!
For the steam fish, we simply flip it over. I know the Chinese restaurants in Western countries take off the bone for customers, I think this has been accommodated to the Western eating manner. In Hong Kong, we just simply flip over. We may sound mannerless, but this is how we do. If you go to a wedding banquet nowadays they separate the bone before you eat and this occasion is different.
The deep fried seafood rolls is a type of Dim Sum. We very very very rarely eat it with the rest of the dishes on your table. If you eat out for lunch or dinner, and you order this seafood rolls. No! I'm sorry We just won't do this. If you cook at home, oh, no it just won't happen, i'm sorry.
Among the dishes you have introduced, only two of which are everyday Cantonese dishes. The dry fired flat rice noodle with beef (乾炒牛河）, you can simply go into any 荼餐廰 (local eating places like cafeteria in Europe, the diners in the US etc. A place where they cook all sort of common everyday meals) and order this. It must be available. Then the steam fish with ginger and spring onion. Ether eating out or cooking at home, steam fish is really common, and very easy to prepare.
The fried green bean leaves with garlic are common too but depends highly on season. We only have them in autumn and winter. But the way of frying with garlic is the most common Cantonese way indeed!
The rest three dishes - the oyster, the sticky rice with crab and the sea cucumber pot are all depending on occasions. They are Cantonese food, but not everyday food.
Oyster - sometime we have it. If you are a good cook, you may try prepare it at home. Otherwise, it is a dish you'll have it if you eat out.
The sticky rice crab too. It's not a simply dish, you have to be a good cook and you enjoy cooking, then you'll spend time trying to make it yourself. But this one is NOT common to every restaurant neither. You cannot simply step in any restaurant and order a sticky rice crab. NO! You've to know which restaurant offers it and go there specially for it.
The sea cucumber pot is rather festive to me. Usually mum prepares it for Chinese New Year. It can be a dish for banquets too because the ingredients are quite expensive.
And thank you for resisting the chilli oil. Really NOT all Cantonese food can go with chilli oil. In fact, there is a special type of Cantonese chilli sauce which is made of winter melon and vinegar. It 's a lot more milder. It's usually goes with Wan Tun noodle.
Last but not least, I usually quite like your channel but this time I'm rather disappointed. Really, try to talk to a native person next time, do a better research. A sensible knowledge of your subject makes the program a huge different!
Kawai Man totally agree. 100000% agree
Raisin definitely not a traditional ingredient in any Chinese dishes. However I understand that Cantonese dishes is one that always evolving around the available ingredients hence the Raisin in their fried rice.
Lol agree!!! Agree so much! Especially the fish part. When i saw that section, i automatically was like, 'we dont do that.'
Huge props and thumbs up! Also adding onto the green bean leaves - my mom and I actually have had a conversation before about how it's super popular because of how much flavor those greens can pick up, but it's also a real pain in the ass to prepare at home. Also in the US it's sometimes hard to find it at supermarkets unless it's straight up an East Asian grocery store.
I agree!
Usually the fried rice doesn't have raisins or octopus in it. Legit friend rice will have strips of egg, shrimp, bits of roast pork, sprouts, and Chinese green onions. I think they put their own spin on the fried rice.
This is not a cantonese meal....where is the SOUP!!! No soup = not cantonese
Cantonese has soup but they are not think soup.
廣東人喜歡先湯後餸
#Facts
You guys do the best "adventure" videos!! I love this channel and I love Dan and Mike. Any plans for a trip to China???
I WAS SO HAPPY AT SCHOOL, mike made a video about the culture revolution and my teacher used the video!!!! watching one of my favorite channel in school was mind blowing!!!!!!!
Cantonese food is amazing! Full of flavor. I grew up in Trinidad and Tobago and most of our Chinese food has a local twist but heavy Cantonese influences and origins, me have peppered shrimp, pow (steamed char sui pork bao), har lok kai fan and char sui kai fan.
Thanks for the tips, I live in NY and LOVE cantonese (but I love Szechuan too)
Cantonese food (粵菜) is really more about retaining the natural flavours of every ingredient in the dish. Hot oil in Sichuanese (川菜) / Hunanese food (湘菜) is great, but I wouldn't add it to any of those Cantonese dishes.
I've realized that the Southeastern coast of China (Guangdong, Fujian, Zhejiang, Shanghai, Jiangsu) are usually less "hearty" and based heavily on seafood. More emphasis is placed on the freshness and original flavours of every ingredient.
The inland provinces of Southern China (Sichuan, Hunan) on the other hand rarely features seafood besides from fish that can be found in rivers (not the sea). Lots of hot oil in both Sichuanese and Hunanese cuisine but peppercorn is not used in Hunan.
Cantonese food shares some similar characteristics with Hainanese, Hokkien, and Chaozhou/Teochew foods as well.
Here in New Orleans we have a ton of different oyster dishes. I love these videos guys thanks
Eating fish helps the eyes ;have you ever see a cat wear glasses lol
+sulasno seen plenty of blind cats though
+sulasno LMAO
+Dylan v d Horst not eating enough fish -_-
I don't believe you! Tell me you've never had fish in your life!
salmon, tuna, tilapia... thats it...
In the Philippines, or at least my Filipino parents and community in NY, we pronounce sago as su-goo.
I'm Cantonese and my favourite dish out of all of them is the beef chow fun my sister love it to
That's a great video! I hope to try all those dishes soon!
Love it. Now I'm hungry. Your Aussie friend has good taste in food.
I'm from eastern Europe (Estonia) and I love flavorful foods espessialy spicy. I love all Northern Chinese dishes
(sorry for broken english, it's not my mother language)
It looks fabulous, and I especially like the staff doing a photobomb in the background. :-D
We definitely use chili garlic sauce at our house for all kinds of noodle dishes but I suppose it's because my dad has some heritage from closer to central China; my mum is Cantonese through and through and dislikes spicy foods.
Spicy mustard is also a condiment you will find with some Cantonese dishes.
As a hongkonger: DON'T PUT HOT OIL INTO EVERYTHING. D8
You guys were hilarious with the picture time! LOL
Felicia: "i think we're just like, more direct". Respect girl, and represent!
I came to this video jaded but that egg roll thing is new to me and looks worth a try. The crab and glut rice looked good too.
its all about the complexity and appreciating the taste of the make of the food. :) mmmm
Really nice and fun video! It could be nice to see some more Cantonese-based videos, like something similar like the ones when Carmen was still on. Cantonese viewers really appreciate it. Keep up the good work. :-)
I live in between Guangzhou and Hong Kong, so I know all about good Cantonese food...but wow that looks great
Cantonese food is the best! Awesome episode thanks!
Cantonese food is just what I'm used to. It's what I grew up with, since both my parents are from HK.
乾炒牛河 is my fave at Cantonese restaurants...!
Mike I also love Hot Sauce and Chili.
But there are dishes and flavors that should not gloss over with hot sauces
For the flounder, run the spoon down both sides to separate the fins, down the middle and move the meat to the sides. Sever the head and tail, run the spoon along the bottom of the spine, remove or place it on the edge of the platter. Reassemble the fish for presentation with the head and tail in place. It symbolizes beginning and end. Serve with the broth.
Team Mike! Love that flavour and spice!
I lived in Flushing (over on Avery Ave., yeah I know I was the only gweilo for a 10 block radius ;) ) and now live in England. I so miss good chinese food.
"WHO IS SUSAN AND WHY IS SHE SO LAZY???????" lmao I'm dead🤣🤣🤣🤣🤣
Ah Chow Fun, my favorite Chinese dish of all. So gooood.
hello otgwall, the dishes looked great the 10 dishes of cantonese food - thought not better in australia or not - found out that it was the end that it the restaurant was somewhere in the outback country. will try that restaurant if i can track the name down but also love things in australia crumpler (camera stuff) or records (old bands inxs) or take a look at your art history books (grafitti). thanks. elle for gai lan oyster sauce too
Team Everybody Else!! No hot oil for Cantonese dishes!! ^_^
Thanks for featuring something Cantonese!!!
Everywhere I go in America, I always ask for Tabasco sauce to put on things. Sandwiches, spaghetti, fish, rice, toast, grilled veggies, etc. I think when people find a condiment that they love, they just put it on everything.
I love this show!
Mike is wearing a Whistler, Canada shirt! I hope you guys ate a lot of Cantonese food in Vancouver.
I need to go here!!
My dad always debone the fish and tells me to never flip it over, and I never knew why. Thanks! :)
"6:17-6:20 Felica: you got the picha awreadyyyyyy - that funny cantonese accent has me dying..too funny i love her
FISH HEADS FTW!!! especially the eyes and cheeks.
Lol I love how the people in the back were staring at you guys weirdly for taking all those pics
#TeamDan ofc! I'm cantonese and i love every food they eat. 😍 my favo video! 😝
Those dishes are some of my favourite! :D makes me glad to be living in Hong Kong
Tbh I really like both chilly food and cantonese food because my mum is from Sichuan and my dad is cantonese~~~
Yayyyy a video base on cantonese dish love it. Dan and mike u have to try the salted fish chicken fried rice with the golden raisin. Will u make a dim sum video?
lol the people in the background eating are looking at you guys taking photos :))
Great video as always though :)))
I love the oysters and the sea cucumber they are tasty afff
Omg...I need to go dining with you guys!!!
I feel like the onto Cantonese staples on this table was the beef chow fun, fried rice, pea shoots, and the fish
You guys owe me a new keyboard! I just drooled all over it...
This meal looks epic
when i make fried rice i like to put Char Siu and dried diced apricot and duck eggs there is more flavour withthem, i even put half a teaspoon of red pepper into the rice when i am first cooking the rice the earthy taest of the whole red pepper mixed with the Char Siu and dried diced apricots really goes together quite well. i would not say it is traditional but tastes nice.
mike is such a gentlemen when serving food
Order even numbered dishes, 7 is reserved for a wake. To serve with double spoons, place the pinkie finger on the outside of the spoon, next finger in on the inside, next finger on the outside, this locks the spoon in place. The other spoon is held by the thumb and pointing finger, and use it to pivot and angle. Make a fist to scoop, release to serve.
Looks so good....
A good Cantonese food is so fine that you can taste the slightest difference between 2 restaurants and tell which is better.
I like both types of food. It's all yummy.
Where is the steam chicken (ginger mince, chopped green scallion, seasoning: Light soy sauce or salt), steam premium herbal soup, I also recommend stir fried fresh oyster mushrooms with ginger, green scallion and oyster sauce and steam egg custard with toppings fried garlic, fragrant oil, light soy sauce and green onion
I had to watch this several times.
The first time: I started to pout.
The second: I became so hungry, I had to pause it.
The third: I watched all the way to the end, and started pouting again.
The fourth time: I watched to the end, and started shouting "Oh boy oh boy oh boy..."
Basically it continued on like that.
Great video.
I'm a Cantonese girl who eats. Eat, eat, eat. Taking photos comes first. Canto food taste awesome. #TeamMike.
Go team Dan! And go Whistler, Canada!!!
This is making me so hungry!
that fish. I want some right now!!
damn it they were in queens today and i was about to go there too aww man! lol
whoooo time to go to imperial palace. hurray for flushing
Imperial Palace in Flushing! Great seafood!
The restaurant looked so empty... Props to you guys for being able to film
You gotta try The Oyster Bar in Grand Central Station.
I'd try some of those dishes.
Am Cantonese, and love the cuisine!
Eyeballs are the best! I wish I could be there and eat all of that ^.^
if yall are ever down in the Sacramento area hit up New station on broadway and 19th they are awesome