Shown here is a Cantonese menu. Asparagus with crab meat, red bean fool for dessert, dry-fried prawns, and stir-fried fillet of beef with mango.

The more commonly known food eaten in America is from the Southern provinces, however this sample proves that even an old-friend has much more to offer.

The restaurants in New York generally serve Cantonese with dishes such as char siu (roasted pork), siu ngap (roasted duck), siu kai (roasted chicken) served with rice. Take-out food in New York also reflects a common Cantonese flair, however, is not up to the standards of a native diner. The take-out menus are usually tailored to suit the tastebuds of Americans with inventions such as the chow mein (dry cripsy noodle) in San Francisco. The original term Chow Mein is used all over the world to refer to stir-fried yellow noodles.

A Southern Meal Sample

Note: Photos on this page are adapted from Yan Kit's Classic Chinese Cooking, and thus is copyright of it's author/ photographer/ publisher. This project promotes a sample of authentic Chinese dishes, and is not for profit and by no way related to the context of the original book. For recipes, please consult the book mentioned.