01Steamed Pork Ribs with Black Beans
Small pork-rib pieces steamed with fermented black beans and garlic. Learn which beans to buy, how to arrange the dish and how to check doneness. Not yet kitchen-tested.
FROM GUANGDONG, WITH EVERYDAY INGREDIENTS
Good food.
A little Cantonese
know-how.
Gentle steam. A hot wok. A few good pantry staples. Bring the flavours of Guangdong into your everyday cooking.
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Ingredients you can findSteps you can followTradition, explained simply
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From our recipe notebook
01
02Cantonese Steamed Eggs
A gentle-steamed egg custard for the everyday table, with a measured water ratio and clear cues for a set, delicate centre. Research draft; not yet kitchen-tested.
03Garlic Choy Sum
A small pan of leafy choy sum with garlic, ginger and a splash of stock. This short-braise adaptation focuses on the different needs of stems and leaves; not yet kitchen-tested.
04Ginger Scallion Sauce
A spoonable ginger-and-scallion condiment using a published 1:2:2 tablespoon ratio of ginger, scallion and oil. Independently written from a Chinese recipe source; not yet kitchen-tested here.
05Cantonese Soy Sauce Fried Noodles
Fine noodles, bean sprouts and Chinese chives with a light-and-dark-soy dressing. A draft guide to keeping a home-pan stir-fry dry, evenly seasoned and manageable.