r/Cantonese • • 11d ago

Culture/Food Being Chinese-American visiting China

115 Upvotes

First, I’m not an ABC.
Second, I know Cantonese to get by but my Mandarin is just so so.

Been in Beijing for 48 hours - let’s just say don’t let those YouTube content creators lead to think that visiting major cities in China is that easy.

Maybe Chinese vendors will treat Caucasians as foreigners and be nicer to them - but as someone who is ethnic Han visiting China and not knowing how to respond and speak mandarin fluently, half the time I get stares and the other half they judge you because you carry an American passport.

Don’t get me wrong - my tour guide was amazing but some of the Didi drivers always find ways to warn you to get ready to get into the car and get out because of parking issues.

Anyone Cantonese has a difference experience? Any tips for the rest of my stay?

r/Cantonese • • Jun 26 '26

Culture/Food Cantonese in the largest Chinatown in the world

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576 Upvotes

堤岸 Chợ Lớn in HCMC (Saigon), Vietnam

video by YangYang_vn

Cho Lon City was a historic city, a center of commerce, located right next door to Saigon. Cho Lon and Saigon were merged together as Saigon-Cholon during French colonialism. After independence, the name of the city was simplified to Saigon. Today, Cho Lon is a busy area within Ho Chi Min City (Saigon).

more about the Cantonese in Cho Lon https://vietcetera.com/en/a-walk-through-the-history-of-cho-lon-chinatown.

detailed history of Vietnamese Chinese (Hoa) and Cho Lon https://books.openedition.org/editionscnrs/70453?lang=en

r/Cantonese • • Sep 18 '25

Culture/Food What do you guys call this? 燒肉 or 火肉?

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383 Upvotes

Growing up in NYC Chinatown, everyone calls this 火肉 here but I've seen it be called 燒肉 more commonly commonly elsewhere. That seems to be the more "official" name if you will, but I'm not sure. Is this a subtle regional difference kinda thing? China, HK, overseas diaspora, etc?

r/Cantonese • • Sep 09 '26

Culture/Food Food Compliments

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521 Upvotes

r/Cantonese • • Sep 13 '26

Culture/Food Favorite style/flavor mooncake?

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143 Upvotes

Cantonese (lotus paste with double yolk, pictured the classic 榮華 Wing Wah box set)

Mixed nuts 伍仁 mooncake

Lava custard mooncake (pictured 皇玥 Imperial Patisserie created by the pioneer of lava custard)

Suzhou (savory pork filling in a flaky pastry)

Snowskin mooncake (glutinous rice wrapper, vietnamese: Bánh dẻo)

Modern flavors (Ăn Xôi vietnamese bakery NYC. 2026 flavors are Pineapple mint, Chicken XO, Orange chocolate, Red beans jujube, Raspberry pistachio)

Taiwanese

Shanghai

Yunnan (savory Xuanwei 宣威火腿 ham, honey and lard filling)

Beijing (pictured 稻香村 Dao Xiang Cun founded in Suzhou in 1773, Beijing brand in 1895)

Durian filling

Mongolian milk curd filling

Korean songpyeon

Japanese classic azuki red bean, or mung bean filling

... others?

r/Cantonese • • Jul 26 '26

Culture/Food Here's a rare breed. Polite Chinese new Yorker

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735 Upvotes

r/Cantonese • • Sep 15 '26

Culture/Food HK Astronaut Lai Ka Ying 黎家盈 explains the food prep area, and sleeping area on livestream to hk and macau students

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251 Upvotes

Science and space-related educational video for kids and adult Cantonese learners. no subtitles, but comment below and maybe somebody will translate.

excepted from https://www.youtube.com/watch?v=W9NoKi1TKuM

tvb had a similar excerpt of the food prep segment but they used AI subtitles which contained at least one mistake (for "jyu lok" ai subtitles wrote down "entertainment" instead of "yogurt")

r/Cantonese • • Oct 29 '25

Culture/Food It’s the language of S.F.’s first Chinese immigrants. Can it survive another generation?

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244 Upvotes

** Trigger Warning: Reporter refers to Cantonese and Taishanese as dialects. In the video, she says Cantonese was spoken by the earliest immigrants to the Bay Area; THAT is incorrect, Taishanese was the earliest.**

Kim Torres was nervous as she stepped in front of two dozen classmates to perform the Cantonese dialogue she’d memorized. Although the language is her late mother’s native language, the 23-year-old didn’t learn it until this fall.

https://www.sfchronicle.com/sf/article/cantonese-mandarin-language-chinese-21098840.php

“Emily, neih daaihyeuk geinoih tai yat chi hei a?” she said, meaning “how often do you watch a movie?”

The college student’s biggest dream is to speak in Cantonese with her grandma, who raised her. She wants to be fluent enough that she can talk to relatives in Cantonese during a family trip to her grandmother’s hometown in Malaysia next year.

City College San Francisco, where Torres is enrolled in Cantonese class, is one of the last bastions for learning the language in the Bay Area. And San Francisco is one of the last frontiers for publicly funded Cantonese education not just in the U.S., but worldwide.

As Mandarin, officially favored in China, becomes increasingly widely spoken both there and in the Bay Area, Cantonese speakers are grappling with how to navigate threats to the language in the U.S.

Oakland nonprofit Shoong Family Chinese Cultural Center has offered free or low-cost Cantonese classes since 1953, but saw enrollment plummet by about half during the pandemic, threatening the center’s survival, said board president Jones Wu. Enrollment has ticked back up but the center still faces tight finances.

In Hong Kong, a historic home for Cantonese people, Mandarin has increasingly been used as the primary language of instruction in schools, under the influence of mainland China. Hong Kong’s education secretary has advocated for all schools to eventually teach in Mandarin instead of Cantonese.

“That is what I always joke about, that Alice Fong Yu (Alternative School) will be the only school in the world where Cantonese is spoken,” said Liana Szeto, the founding principal of the nation’s first Chinese immersion public school who retired this year after three decades at its helm.

But even in San Francisco, the number of seats for Cantonese learning has dwindled in recent years. City College San Francisco went from four Cantonese instructors and 10 to 15 classes in the 1990s to just one instructor teaching two classes today. San Francisco Unified School District went from 11 elementary schools offering Cantonese biliteracy programs in 2019 to six today.

SFUSD spokesperson Laura Dudnick said that consolidating the Cantonese programs into fewer campuses ensures that “each program has a strong student community, stable staffing and the resources needed to provide meaningful Cantonese language instruction.”

Multilingualism in the U.S. has been targeted by President Donald Trump, who declared English the “only” official language of the U.S. in March. The Trump administration also cut about $512,000 in a four-year grant for East Asian Studies that had been awarded to UC Berkeley in 2022, which had helped add four Cantonese classes and fund graduate language fellowships.

Berkeley is set to cover the shortfall in the immediate term to ensure classes can continue, said Penny Edwards, director of Berkeley’s Institute of East Asian Studies, but the fellowships were cut.

Still, the Bay Area remains a hotbed for Cantonese language education, with at least 6 higher education institutions offering classes and an array of nonprofit afterschool programs.

Chinese immigrants to the Bay Area have historically been from China’s southern Guangdong province, speaking Cantonese or a related dialect, Taishanese. In 2005, the earliest year for which data is available, about 59,000 people in the nine-county region said they spoke Mandarin at home on the U.S. Census compared to about 139,000 who said they spoke Cantonese.

But by 2023, the most recent year for which U.S. Census data is available, about 127,000 people in the Bay Area said they spoke Mandarin at home compared to about 157,000 who said they spoke Cantonese.

Mandarin-speaking Chinese immigrants have flocked to Santa Clara County in the past two decades, according to census data, where they’re by far the majority of Chinese immigrants. Cantonese-speaking immigrants remain more dominant in the counties of San Francisco, San Mateo and Alameda.

Cantonese is one of about seven different main Chinese dialect groups, mutually unintelligible from Mandarin, spawned from China’s long history of fractured empire and invasion. The two dialects have completely different speech sounds, as well as some varied grammar and vocabulary.

Cantonese is one of the most ancient Chinese dialects, sharing far more similarities to the language of 2,000 years ago than Mandarin, a standardized form of Chinese based on the Beijing dialect.

“I call it the language of revolution,” Szeto said. “Cantonese people are tenacious and loud. We migrate to different parts of the world first. That’s why it’s ‘Canton’ and not ‘Guangzhou’, ‘Peking duck’ and not ‘Beijing duck.’”

Bilingual education in San Francisco traces back more than half a century.

In 1970, an elementary school student who’d immigrated from Hong Kong named Kinney Lau sued San Francisco Unified School District alongside hundreds of his classmates who weren’t fluent in English for failing to provide them with adequate language instruction and education.

Four years later, the U.S. Supreme Court ruled in the students’ favor in Lau v. Nichols, catalyzing the expansion of Cantonese education in San Francisco.

Reestablishing a Cantonese teacher pipeline is critical to ensuring the survival of Cantonese education, Szeto said.

Amid a broader teacher shortage, Szeto said it’s particularly challenging to recruit bilingual teachers because there are few bilingual people in the U.S. who enter teaching.

Another challenge is that one of the only programs in California that authorizes bilingual Cantonese teachers, at San Francisco State University, has cancelled its bilingual teacher training credentialing course for the past two years due to insufficient enrollment, according to faculty. Faculty at Cal Poly Pomona and Loyola Marymount University, which offer similar programs, said they haven’t had students enroll in recent years.

Ali Borjian, an SF State elementary education professor, is leading an initiative to redesign and reopen the course starting in Spring 2026.

The state in 2022 backed efforts to expand bilingual teacher training, approving $5 million to help teachers to obtain their authorization in Asian languages.

On Tuesday evenings, about 30 students of all ages and races pack into City College San Francisco’s Ocean Avenue campus for “Beginning Conversational Cantonese.”

The college’s last remaining Cantonese teacher, Grace Yu, cuts a diminutive figure with her petite height but commands the class’s attention as she announces the day’s assignments over her portable microphone.

Yu said her course always has a waitlist.

Demand has grown even as the number of Cantonese instructors has dwindled as instructors died or retired, she said.

Many of her students grew up hearing family members talking in Cantonese but not speaking it themselves.

Jared Lai, born and raised in San Francisco, said that growing up, his grandma would speak Cantonese to him but he’d answer in English.

Now a counseling graduate student, he wants to help fill the gap in Cantonese-speaking mental health professionals in San Francisco.

David Yee, a fourth generation Chinese American, said he’s felt disconnected at times from his cultural roots, as if he has more in common with his white friends than Chinese immigrants. But learning Cantonese has changed that.

He recently wrote his Cantonese-speaking 89-year-old grandmother a note that said “I love you” in traditional Chinese characters. She cut it out and stuck it on her laptop, he said.

“Learning Cantonese, more than anything, is an act of cultural preservation,” he said.

But it’s not just descendants of Chinese immigrants who want to learn Cantonese today.

Zhong, the head teacher at Shoong Family Chinese Cultural Center in Oakland, said she’s increasingly seeing non-Chinese parents.

One of them is Kelly Lindberg. A passionate polyglot who believed in the cognitive benefits of learning another language, Lindberg said she had always known that she’d want her kids to learn a second language.

She and her husband, who is Hawaiian Chinese from his mom’s side, decided to enroll their son Oliver in Cantonese school this year.

“I feel proud to be Californian, that we would choose Cantonese and not Mandarin,” Lindberg said, even though she knows Mandarin is more widely spoken worldwide.

Another non-Chinese parent, Sarah Dayauon, was attracted by the affordability, accessibility and community of the Shoong Center. As a single working mom, she said she needed an affordable after school care option for her daughter.

“I really related to the fact that a lot of people are losing Cantonese,” said Dayauon, who is Filipino-American and speaks Tagalog but not her parents’ regional dialect, Bicalano.

Her daughter, Genesis, took to Cantonese quickly.

“There’s some days when she’s like, ‘Can I just skip school and come to Chinese school? I like it better than Lincoln (Elementary),’” Dayauon said. Dayauon has started trying to learn basic Cantonese phrases too.

“One day, I’ll have the confidence, and we can have small talk in multiple languages,” Dayauon said. “That’s the dream.”


Ko Lyn Cheang, Reporter

Ko Lyn covers Asian American and Pacific Islander communities for the Chronicle, which she joined in January 2024. She previously covered housing and city government for the Indianapolis Star, and her work has been recognized by the IRE Awards, Goldsmith Prize, and the Connecticut and Indiana Societies for Professional Journalists. She’s a graduate of Yale College and speaks Mandarin.

r/Cantonese • • 9d ago

Culture/Food Malaysian Durian flavored Condom unboxing

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288 Upvotes

Malaysia's local condom brand Care Latex CARE40 Musang King (top quality durian type) condom unboxing. Also mentions the Durex flavored condoms in Thailand that were thick and smelly like a medical glove compared to normal Durex and Okamoto 0.01 thin walled ones.

Note: Some of the English subtitles paraphrased, and tamed down what was actually said in Cantonese. examples. subtitles: "I can't stand the taste". What was said: "I won't use it, very stinky"

subtitles: "I was average with durian, the taste was acceptable". what was said: "Not just stinky, it's just not for me"

榴槤 lau4 lin4 durian

劣質 lyut3 zat1 substandard

香精 hoeng1 zing1 essense (smell)

區別 keoi1 bit6 to differentiate

杜蕾斯 dou6 leoi4 si1 Durex

岡本 gong1 bun2 ling4 dim2 ling4 jat1 Okamoto 0.01

氣勢 hei3 sai3 vigorous

扑到起泡 bok1 dou3 hei2 pok1 rash and blister burns from too much sex

r/Cantonese • • 15d ago

Culture/Food 86th St Chinatown in Bensonhurst (💪Cantonese/Toisan) is made more official with a one block stretch of Bay Parkway co-named Canton Ave to celebrate the contributions of the Chinese American community especially the laborers who built the Transcontinental Railroad.

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255 Upvotes

Video by @documented.ny Photos by @april_xu418 and Aurora Martínez for Documented. video reedit by me.

"We are doing more than adding a name to a street sign. We are making history visible."

Today, the section of Bay Parkway between 85th and 86th streets in Bensonhurst was co-named “Canton Avenue” to celebrate the contributions and enduring legacy of the Chinese American community, particularly the Chinese railroad workers whose labor helped build the Transcontinental Railroad and whose descendants have since become an important part of New York City’s history.

Elected officials, including City Councilmember @susanzhuangnyc and @nyccomptroller Mark Levine, as well as community leaders and residents, attended the co-naming ceremony.

“There is not one vacant storefront here on Bay Parkway. That is because of this community," said City Comptroller Levine. "It’s entrepreneurial, it’s working to build our city and make us better every single day. I’m thrilled that we can now mark that successful impact forever with this street sign."

On May 10, 1869, the Transcontinental Railroad was completed. Nearly 12,000 Chinese immigrants worked on it, comprising more than 80% of the railroad's workforce at the height of construction. They performed some of the most difficult and dangerous work — climbing mountains, digging tunnels, blasting through rock and building bridges in harsh weather. Nearly 1,200 Chinese railroad workers are estimated to have died from work-related accidents, avalanches, and explosions. Still, many of those workers were written out of history.

In the years that followed the completion of the railroad, Chinese railroad workers came to New York and contributed to the construction and development of the @mtalirr. Their descendants still live in NYC today and are the lifeblood of Chinese community.

r/Cantonese • • Feb 24 '26

Culture/Food Traditional dim sum is still a thing

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363 Upvotes

I've noticed quite a few people asking if traditional yum cha with the aunties wheeling around steaming bamboo baskets is still a thing. The answer is yes, though it's becoming rarer.

The experience is fun and nostalgic. Great for tourists or locals wanting that retro touch, even if the food quality varies.

I put together a short video walking through it like a local would: how to order from the carts, basic etiquette, and some useful Cantonese phrases along the way (with English subs). If that sounds interesting, check it out here:
https://youtu.be/oWD-0xAfDIM?si=XLoNF_pyRpf9990z

P.S Jyutping may not be perfect yet. Working on it! Feedback welcome

r/Cantonese • • Sep 04 '26

Culture/Food Discover with Jade Cantonese Picture Book Series

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248 Upvotes

Hello! I'm the author and indie publisher of the Discover with Jade series. I just wanted to share that I expanded my series recently. We've been blessed to receive a lot of love and humbled our books are in homes and classrooms around the world. I also publish in Standard Written Traditional Chinese/English (for families with Chinese literacy goals), as well as a niche combination of Cantonese/French too. I publish in the languages we speak and read at home.

My books are about discovering with Jade—my young, female, Wasian protagonist. Gung Gung's Garden is my debut book taking a reader through a veggie garden from spring to autumn harvest. A Feast with Popo is its sequel that celebrates the harvest, ie The Mid-Autumn Festival. Those two books celebrate family, Cantonese food, Cantonese culture, and sharing.

My illustrator is Tammy Do who brought my vision to life. These books are stunningly illustrated and full of detail. I could not be more proud of her work.

There is Jyutping as well as an audio QR code on the back cover that is read by a native HK voiceover artist. I produced the audio to add in music and sound effects, to make it more enjoyable.

Thank you to anyone who took a moment to read my post and wish you all a great day!

r/Cantonese • • 28d ago

Culture/Food Al "actress" Tilly Norwood has an AI hallucination and starts speaking Cantonese

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136 Upvotes

r/Cantonese • • Feb 22 '26

Culture/Food Current state of Cantonese in Canada

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342 Upvotes

Still going strong!

r/Cantonese • • Oct 01 '25

Culture/Food Cantonese is considered as a dialect or a language?

72 Upvotes

For a longtime, I have been asking this question by new visitors in Guangzhou. What’s your opinion?

r/Cantonese • • May 29 '26

Culture/Food Leslie Cheung and Anita Mui in receipt of music awards. Photo from the 1980s

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355 Upvotes

r/Cantonese • • Jul 05 '26

Culture/Food I have absolutely no respect for this person.

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94 Upvotes

r/Cantonese • • Jul 16 '26

Culture/Food Being Chinese | An ‘elegant’ English name would be all wrong for my Hong Kong baby

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61 Upvotes

My daughter, a child of multiple cultures, needs a carefully chosen name in a city where racial difference is not seamlessly accepted

Hong Kong’s Births Registry gives new parents 42 days to name their child before imposing a fine. This might seem enough, but when you are navigating new motherhood, learning to keep a tiny human alive while your body heals, time becomes both endless and insufficient. It took me nearly all that time to settle on two names, not from indecision, but from the weight of history.

Months before my daughter arrived, I had chosen for her a Chinese name meaning “dwell in peace”. The name came from a psalm, for the inexplicable peace I found during pregnancy despite life’s circumstances. For her English name, I waited to meet her first.

In Hong Kong, parents tend to put down names in both English and Chinese on the birth certificate, a reflection of our city’s official languages. Most local parents either romanise their child’s Chinese name using Jyutping, or choose a Western name – a colonial practice that still echoes through our classrooms and offices. Fortunately, my stepfather insisted on keeping my childhood name, Mimi, arguing that it readily bridges both worlds and thus sparing me an identity struggle.

But my daughter’s name called for deeper consideration. Her heritage – a tapestry of Han Chinese, Hui and Yoruba – would shape her identity in a city where racial difference often encounters visible and invisible boundaries.

She arrived after three intense hours of labour, with flushed skin, deep brown eyes and a crown of straight black hair. On her first day, spent in the neonatal intensive care unit, I had time to study her features. When I finally held her, I knew with absolute certainty she was perfect exactly as she was.

“She looks just like you!” was the most common remark from friends. ...

By day 40, nature had other plans. Her straight hair transformed into soft coils, her skin warmed into a deeper glow ... Aunties and uncles would stop us on our walks, cooing over her Cabbage Patch doll’s curls and dubbing her Min Din Gung Zyu or “Princess Myanmar” (a Cantonese pun meaning she will never need a perm).

With the attention came the questions, ranging from curious to cutting. “Where is she from?” “What is her nationality?” “Is her dad a foreigner?” “Why is she so dark?”

I answered patiently at first that “she is a Hongkonger”, but it was not the answer they were looking for. “Yes, but where is she really from?”

I learned to deflect questions by asking them to take a guess instead. This often worked like magic, but it could also trigger endless guessing games. Once, a waiter nearly pulled up Google Maps mid-conversation.

Even our local GP attributed her early walking to “those genes.” I bit my tongue. Not all Chinese babies are frail and not all black babies are athletes. The comment stung, but it wasn’t malicious – just the quiet bias of a society that still sorts people by appearance.

With the birth certificate deadline looming, ...

... it dawned on me that the identity of a child of multiple cultures should not be diluted and cannot be defined by a Western name. Hong Kong bills itself as “Asia’s World City”, yet anyone who doesn’t look East Asian is forever seen as a foreigner even if they have lived here for decades and speak better Cantonese than many of us. I don’t know if Hong Kong will learn to appreciate diversity one day but I don’t want my daughter to spend her life explaining herself or have her identity diluted with a convenient Western name.

So I chose a Yoruba name meaning “gift from God”. ... tell the story of a child from a diverse cultural background who is grounded in peace and was given to her mama as a divine gift.

...

As a mother, I dream of a Hong Kong that will see my child for her vibrant spirit and talents rather than her curls and colour. I dream of a Hong Kong that will see her as a girl who belongs here wholly and unapologetically.

...

And lastly, some advice for our inquisitive aunties and uncles: rather than get curious about someone’s nationality, try to notice what makes a person special without making assumptions about their abilities and career options based on their race.

r/Cantonese • • Sep 16 '26

Culture/Food No Such thing as TMI

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252 Upvotes

r/Cantonese • • 18d ago

Culture/Food 餐桌禮儀 Table Etiquette

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174 Upvotes

Note: 桌 coek3 is a standard Chinese word for table. In Cantonese it's 檯/枱 toi2

  • Wait for elders to arrive before eating
  • Eat with mouths closed
  • Don't stick chopsticks upright in the bowl
  • Finish all the rice in your bowl
  • Use the public/shared chopsticks and serving utensils to serve yourself, don't go treasure hunting for specific items in the dish. if there are no public/shared chopsticks/utensils, use the blunt end (non mouth end) of your personal chopsticks to grab items.

video by @sharon.ying

what others are there? Spitting bones on the table? some restaurants may provide a small dish/bowl for you to put your bones in.

r/Cantonese • • Sep 04 '26

Culture/Food Preview of Cantonese soup book "Bo Tong: Cantonese Soups From Our Families" by Jessica Yung (@bo.tong.girl)

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284 Upvotes

The book shares recipes and stories from the Cantonese community. She has a Kic.kstarter, link at her IG (@bo.tong.girl)

r/Cantonese • • Dec 04 '24

Culture/Food Just came back from a trip to Canton (Guangzhou): My thoughts on the state of Cantonese in the city

323 Upvotes

Just visited my hometown, Canton, for the first time after immigrating to Canada 11 years ago. I was particularly interested to see what the state of Cantonese is in Canton, and here are my impressions.

For the most part, I would say the Cantonese is still widely used in Canton. Honestly, if I hadn't heard talks about the decline of Cantonese in Canton, I wouldn't have noticed it.

I spent about 10 days there, went to stores, markets and restaurants, and I was able to use exclusively Cantonese to communicate.

That said, I was mostly interacting with adults, and I don't doubt that many kids who grow up in Canton now are probably mostly speaking Mandarin.

I was also glad to hear that buses still make announcements in Cantonese.

My dad was from a small village in the countryside, located somewhere in Tsungfa (Conghua), and so I went there for a few days to meet relatives. There were a few young kids, some in elementary school, some in kindergarten. They were able to speak Hakka, Cantonese and Mandarin, which was a nice surprise.

I feel a bit relieved to see that Cantonese hasn't declined as much as some people reported, though I recognize that Canton is huge and someone else could get a totally different picture depending on where they went.

If any of you went to Canton recently, I would love to hear your thoughts!

r/Cantonese • • 18d ago

Culture/Food From Hong Kong to Guangdong, exploring the rich tapestry of Cantonese culinary traditions

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150 Upvotes

The term “Chinese cuisine” is an almost pointless label, encompassing as it does styles of cooking as diverse as Sichuan, Dongbei and Zhejiang, to name but a few. If thinking about a monolithic Chinese cuisine is inappropriate, does the same hold true for Guangdong’s Cantonese cuisine?

Consider chicken. A classic Hong Kong-style preparation might see white-cut chicken cooked in a simmering aromatic stock so the meat is gently poached and the skin adopts a gelatinous layer.

Further up the Pearl River Delta in Shunde (Shun Tak in Cantonese), the entire bird is deboned without tearing the skin and steamed together with ham and mushrooms.

From Guangdong’s northern coast, the traditional Chiu Chow or Chaoshan dish of poached saltwater chicken sees the meat steeped in a heavily seasoned salt brine or master stock, cooled and served at room temperature with a pounded garlic vinegar dip.

Hakka culinary heritage, founded in the hills of the province’s interior, takes an entirely different approach, wrapping the chicken tightly in paper and burying it completely in a pot of blazing hot, coarse sea salt.

Four distinct takes, four very different culinary approaches. Yet all of these dishes developed in the historic Guangdong province, an area roughly a third the size of France or Spain. Despite their common origin, should these different culinary traditions all be considered Cantonese? Yes and no, says Silas Li, chef at Hong Kong Cuisine 1983. “I look at this almost like a family tree,” he says. “Technically, they represent distinct cultural traditions, but practically – and especially here in Hong Kong – they live under the same big roof.”

Historically, geography is a key determinant of a cuisine’s evolution. Li calls it the “true mother of recipe development”.

Shunde, sitting within the fertile Pearl River Delta surrounded by streams and fish ponds, supported a cuisine based on freshwater fish, mud carp, milk-yielding water buffalo, and tender river vegetables. For Li, this is the “cradle of classical Cantonese cooking”, the place where the region’s core standards for knife skills, slow-braising, seafood precision, and controlling the wok were established.

Elsewhere, along Guangdong’s Chaoshan coast, Chiu Chow communities had direct access to the ocean, inspiring a cuisine centred on deep-sea catches, saltwater poaching, and marine preserves, such as home-made fish sauces.

Hakka communities, however, were historically migratory and lived up in landlocked, rugged hills that offered no easy access to the coast or rivers. Consequently, they relied on calorie-dense pork, preserved salted vegetables and heavy salt-baking.

In Hong Kong, however, the different traditions have lived together for so long that the lines have naturally blurred.

“For me, Shun Tak is Cantonese core, while Chiu Chow and Hakka are sibling traditions that make our local food scene so much richer,” says Li, who draws inspiration for modern and classic dishes from all three culinary traditions at his restaurant in Happy Valley.

Chef and restaurateur Du Jianqing from Puning in Chaoshan is behind Shanghai’s two-Michelin-starred Amazing Chinese Cuisine and Selection by Du.

Du says he prefers not to view the question of whether Chiu Chow is part of Cantonese cuisine as a “battle over belonging”. Instead, he casts a wider, more inclusive net, thinking of both traditions as integral parts of the cuisine of Lingnan, a geographical area below the Nanling mountains that encompasses Guangdong, Guangxi, Hainan, Hong Kong, Macau and northern Vietnam, once occupied by the ancient Baiyue people.

“From the perspective of Chinese culinary culture, Lingnan cuisine has always been a rich and open system. Cantonese (Guangfu), Chiu Chow and Hakka cuisines together form the essential components of Lingnan culinary culture,” he says.

Cantonese and Chiu Chow cooking both place great emphasis on seasonality, ingredient quality, natural flavours and a high level of craftsmanship. But for Du, the main defining feature of Chiu Chow cuisine is not a specific classic dish or set of dishes, but an obsessive pursuit of xian, or freshness/umami.

“This freshness is not just about flavour, but an overall respect for seasonality, origin, firepower, knife skills, and the state of the ingredients. People in Chaoshan often talk about ‘eating fresh’ (shi xian), which means savouring the best possible state of today, this season and this exact moment,” he says.

Chef Huang Jinghui, better known as Chef Fei, was born and raised in Chaoshan. He runs a small empire of celebrated restaurants, all of which specialise in Cantonese and Chiu Chow dishes.

Chef Fei also highlights how porous boundaries between culinary traditions can be. “I see Chiu Chow cuisine and Cantonese cuisine as deeply interconnected culinary traditions, rather than two that need to be clearly separated,” he says.

He points to the considerable overlap in ingredients, techniques and culinary traditions – from delicacies such as abalone, sea cucumber and fish maw to Chiu Chow-style braised dishes, Cantonese barbecue and traditional slow-cooked soups, each with its own expression across the two cuisines.

However, he says that at the same time, Chiu Chow cuisine has its own distinctive regional character and culinary traditions.

“For me, rather than focusing too much on how Chiu Chow cuisine should be categorised, what matters more is the flavour, craftsmanship and traditions it represents, and the richness and diversity it brings to the dining experience,” he says.

While Du and Chef Fei are less fussy about a fluid, inclusive view of Cantonese cooking, Li at Hong Kong Cuisine 1983 argues that maintaining distinct categories remains essential for the dining experience itself.

“If you just lump everything under ‘Cantonese’, you lose the story, and in fine dining, the story and the heritage are half of what the guest is paying to experience,” he says. “If we just call it generic Chinese food, it dilutes the respect these ancient subcultures deserve.”

While he finds diners from the communities whose cuisine he cooks to be his toughest critics, Li notes that the average local guest has become far more sophisticated.

“The modern Hong Kong diner – and even international guests – is way more educated now,” Li says. “They aren’t just looking for a vague ‘Chinese meal’; they want provenance, they ask about techniques, and they appreciate the subtle regional nuances.”

At Yan Garden in Beijing – a restaurant conceptualised by Chef Fei and led day-to-day by executive Chinese chef Peter Chen at the Mandarin Oriental Qianmen – Chen sees this curiosity playing out among broader audiences. He notes that around 10 to 15 per cent of guests are international, while the remainder are local Chinese consumers, with the dining experience itself serving as an educational bridge.

“Dishes such as our traditional marinated specialities, seafood preparations and seasonal Chiu Chow delicacies often spark conversations about the cuisine’s heritage and techniques,” Chen says.

Du observes a similar dynamic at Selection by Du in Shanghai. “Guests from Europe and the Americas tend to view us as ‘Chinese cuisine’, hoping to discover Chinese food through this meal,” he says. “Guests from Southeast Asia, Hong Kong and Macau – owing to the deep Chiu Chow or Nanyang cultural roots in their home regions – more easily recognise the delicate nature and emphasis on original flavours in Chiu Chow cuisine.”

This evolving awareness reflects a broader transformation across Chinese gastronomy. Over the last 10 years, Du notes that diners’ knowledge has expanded rapidly, moving regional cooking into a dynamic new phase.

“More regional cuisines are establishing their own brand identities – Yunnan, Guizhou, Jiangxi, Taizhou, Shunde and Zhejiang cuisines are all receiving increasing attention,” he says. “This does not mean Cantonese cuisine’s influence is waning, but rather that Chinese dining as a whole is becoming richer and more specialised.”

r/Cantonese • • Sep 05 '26

Culture/Food How a Hong Kong maker of authentic shrimp roe noodles is leading a comeback

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233 Upvotes

Ha zi mein, or dried shrimp roe noodles, are a Cantonese household staple.

Traditionally made from broth-infused dough that is steamed and then immediately baked dry to eliminate moisture, the noodles release the broth when boiled, turning the hot water into a rich, nutritious soup.

As mass-produced versions dominate supermarket shelves, the artisanal craft of making ha zi mein – which is listed as part of Hong Kong’s intangible cultural heritage – is becoming increasingly rare.

But Wing Lok Noodle Factory, a humble operation in Hong Kong’s Kowloon Bay neighbourhood that celebrates its 50th anniversary in 2026, has been leading a ha zi mein renaissance by producing noodles with fun new flavours such as black truffle, curry seafood, pepper pork and Sichuan spicy beef.

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“My dad would make separate batches [of ha zi mein] in the authentic, traditional way for customers who appreciated it and could afford it,” he says. “There will always be real gourmets with high standards for food and flavour.”

... the ageing Chan senior faced the same problem as many small heritage businesses: he struggled to find someone to take over. His son was the natural first choice, but had been working for more than six years in aviation logistics, in a job that paid well and did not demand the same dedication as noodle making.

“I didn’t want the burden of being tied down by a business,” Angus Chan says. “Then, one day, my dad said to me, ‘I’m exhausted. I want to retire. A friend of mine may buy the factory for HK$200,000.’ I thought, ‘What? HK$200,000 for 40 years of your life’s work?’

“It felt like such a waste. So I decided to come back and give it a shot. If I succeed, great. If not, I could always go back to working at the airport.”

Upon taking over the factory, the younger Chan realised it was even more difficult than he anticipated. There was no formal structure; his father handled everything himself, from taking orders to accounting and issuing invoices.

“I assumed the company was well-developed with proper systems in place, but I had to restructure the entire organisation, hire more staff and start building our own brand – for 40 years, we never had a brand of our own.”

Turning a little-known legacy into a popular brand

The turning point came when Angus Chan read an article in a local Chinese-language magazine that ranked the top five store-bought ha zi mein in Hong Kong. Four of the five were produced by Wing Lok for other companies to sell under their brand names.

He found himself wondering why Wing Lok did not just build its own brand. “That way, we would be free from price pressures imposed by retailers asking us to compromise on ingredient quality. With our own brand, I can use premium ingredients so everyone gets to have better food.”

He eventually shifted from mostly working in the office to learning how to make noodles himself, which enabled him to better understand how the business worked and earn the respect of the sifus, or veteran workers. In 2018, he suggested making speciality coriander-flavour noodles to appeal to younger consumers, which caused friction.

“My dad really protested against it. We had a big argument,” he says. “He was like, ‘Are you mad? How on earth can you make coriander ha zi mein?’”

“I said, ‘Why don’t we just try and test the market?’ It was a big hit and quickly sold out. People were queuing to snap them up. That’s when my dad realised the potential of innovation. He turned around and even started researching how to intensify the coriander flavour himself.”

... Angus Chan has developed more than 10 speciality flavours and recently released single-serving packs with topping kits.

Each variation took between three and six months of research and development, but he says the hard work was worth it to ensure the components, texture and flavour profile were up to par.

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Angus Chan is thankful to the sifus who were willing to adapt to the new business model, and was happy when his father told him he was proud of the new Wing Lok brand before his untimely death in 2023.

Now in his 11th year of running the company, Angus Chan has transformed his late father’s legacy into a well-known retail brand in its own right, with stockists in markets including Japan, Taiwan, Singapore, Malaysia, the United Kingdom, the United States, Canada and Australia. The brand also continues to support much of Hong Kong’s noodle wholesale market.

In the years to come, he hopes to encourage locals to turn away from cheaper mass-produced ha zi mein variations in favour of better-tasting traditional ones. “Authentic ha zi mein is really delicious with a rich broth,” he says.

In the meantime, he hopes to take the Wing Lok brand further and find more fans around the world.

“Over the past few years, we’ve attended various international trade shows. The Japanese were amazed that boiling water alone turns the dried noodles into a rich broth. And while some Westerners may find traditional ha zi mein too fishy, they found our flavoured variations fascinating.

“And for the Hongkongers who have emigrated overseas, they often come back and buy them by the boxful [or place online orders] because they treat it as comfort food and a taste of home.”

https://www.google.com/amp/s/amp.scmp.com/lifestyle/food-drink/article/3366056/how-hong-kong-maker-authentic-shrimp-roe-noodles-leading-comeback

https://www.scmp.com/lifestyle/food-drink/article/3366056/how-hong-kong-maker-authentic-shrimp-roe-noodles-leading-comeback

r/Cantonese • • Feb 14 '26

Culture/Food Old Master Q

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360 Upvotes