Dim sum, barbecue pork, and saucy chicken feet are all part and parcel of a specific regional cuisine of China: Cantonese food, which has paved the way for Chinese food in the U.S. But there's way more to Cantonese cooking than spare ribs and siu mai.
'cantonese' on Serious Eats
I have fond memories of visiting Chinese seafood restaurants in Boston as a kid. We'd pick out a lobster from the live tank, then the crustacean would get scuttled off into the kitchen to meet its maker. When the lobster finally re-emerged, it would come out chopped into large chunks, their surfaces crisp, lacy, and coated in a thin veneer of sauce. Tossed with slivers of ginger and sliced scallions, their primary aroma was sweet and spicy, the briny flavor of the lobsters coming through only once you started eating them. Here's how to make it at home.
Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one.
[Photographs: Chichi Wang, unless otherwise noted] I couldn't decide whether to dispense with the frogs at the store or take them home alive. It's not often that I'm presented with the opportunity to slaughter my own dinner. The thought of...
[Photos: Robyn Lee] Chinese malls teeming with eateries and snack shops, Chinese grocery stores within blocks of Korean markets—Flushing, Queens is a go-to area for Asian food. A trip to Flushing wouldn't be complete without eating dim sum at...
I'm fond of all poultry feet. Goose and duck feet have ample amounts of webbing; when stewed, they are delicate and tender with a hint of chewiness that resembles the texture of simmered sheets of bean curd. While goose and duck feet are more prized in Chinese cuisine, I prefer the meatiness of a chicken's foot.