Cantonese Flavor Recipe Collection

White-cut chicken · roast goose · old-fire soup

46 pg·PDF Recipe Cards·English / 中文

Cantonese food respects the ingredient's own taste. This recipe teaches the 'shrimp-eye-water' poaching for white-cut chicken, the crisp-skin goose formula, and the logic of four seasonal old-fire soups, plus dipping sauces and open-flame control.

White-cut chicken 'shrimp-eye-water' poaching
Crispy-skin roast goose (home version)
Four-season old-fire soup table
Cantonese dips & seafood steaming tips

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