Cantonese radish cake 萝卜糕
Cantonese radish cake is featured among the local specialties of Guangdong.
Rice flour and shredded white radish form a savory cake that is often pan-fried. Order hot slices for crisp edges and a soft center.
How it is made
Shredded white radish is mixed with rice flour and savory additions, steamed into a slab and cooled. Slices are often pan-fried before serving.
Flavour & texture
The center is soft and radish-sweet, while browned surfaces provide a crisp savory edge. Dried shrimp, sausage or other additions can make the flavor much richer.
Local roots & traditions
Lo bak go is a Cantonese dim-sum staple and a familiar festive food.
How to order Cantonese radish cake
Ask about the additions and choose freshly pan-fried slices if you want the contrast between crust and center.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Chaoshan oyster omelet 蚝烙 →
Small oysters are mixed with a starch batter and egg, then fried in a shallow pan until the edges become crisp. Scallions and the accompanying dipping sauce add further seasoning. The oysters stay tender and briny, while the starch creates both crisp fragments and a softer, elastic center.
Chaozhou savory rice cups 咸水粿 →
Rice batter is steamed in small cups to form shallow cakes with a natural hollow. Chopped preserved radish is cooked or seasoned and spooned onto the top. The rice base is soft and mild, while the radish is salty, aromatic and slightly chewy or crisp. Optional chili changes the otherwise gentle snack.
Questions before you order
What name should I show when ordering?
Show 萝卜糕 for Cantonese radish cake. Ask about the additions and choose freshly pan-fried slices if you want the contrast between crust and center.
Sources & reading
Recipes and servings vary between kitchens.