Every bite of Guangzhou street food is a study in balance—salt, sweet, sour, and umami colliding with precision. Scientists ...

The restauranteur's new cookbook shares the magic of Cantonese cuisine with the world The post Chef Calvin Eng finds the perfect balance in ‘Salt Sugar MSG’ appeared first on JoySauce.

Some things (like salads, chicken wings, or burgers) always seem to taste better at restaurants. Other things always taste best at home. These cinnamon rolls are the perfect example of the latter.

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, ...

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 ...

In traditional Cantonese cooking, vegetables are stir-fried, steamed, braised or boiled for soup, but not eaten uncooked.

Since Hong Kong food is Cantonese, those dishes are the best. The wontons are heads above the Shanghai-style soup dumplings ($6.25), which came with a tough dough and didn't explode with the ...

'Cook Like' is a column in which Forbes Vetted asks some of the food space’s most notable personalities about the kitchen items they reach for the most.

As a new wave of Hong Kong expats open Cantonese restaurants, Angela Hui looks at the UK’s growing appetite for the cuisine ...

Chinglish Cantonese Wine Bar, the Boca Park restaurant that stylishly combined wine culture with modern Cantonese cooking, is closing Sunday. So is its sister restaurant next door, Kosher ...