Meat & poultry dishes 肉类禽类

Rice rolls 布拉肠

The rice sheet is silky and tender, with a slight elasticity; meat or shrimp fillings add firmer bites beneath the smooth surface.

Daliang milk chips 大良牛乳

The pieces are distinctly salty with a milky, slightly tangy flavor and a firm-to-crumbly texture. A very small amount seasons a mouthful of plain food.

Pantang water-chestnut cake 泮塘马蹄糕

The base is translucent, smooth and slightly bouncy, with little crunchy pieces breaking up the texture. A fried slice adds browned edges.

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Chaozhou beef balls 潮州牛肉丸

A good ball has a springy, dense bite and concentrated beef flavor, quite different from a loose Western-style meatball.

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Hakka salt-baked chicken 客家盐焗鸡

The meat is firm, juicy and aromatic, with savory skin rather than a brittle roast crust. Dips can add ginger or other sharper notes.

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Pork belly with preserved mustard greens 梅菜扣肉

The pork is rich and yielding, while the greens contribute a concentrated salty, fermented flavor. The sauce is especially suited to plain rice.

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Guangming roast squab 光明乳鸽

The skin is brittle and savory, while the meat is juicy and darker in flavor than ordinary chicken breast.

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Gujing roast goose 古井烧鹅

Expect a deep roasted aroma, rich fat and savory seasoning, with a textural contrast between skin and flesh. A dip may add a sweet or tart element.

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Yangjiang rolled rice sheets 猪肠碌

The wrapper is smooth and yielding, contrasting with shredded vegetables and strongly seasoned bits inside.

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Houjie roast-goose lai fun 厚街烧鹅濑粉

The noodles are smooth and resilient, contrasting with tender meat and the firmer roast skin. The broth is richer where the goose rests.

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Cantonese gently poached chicken 白切鸡

The meat tastes mild and chicken-forward, with smooth skin and a firmer bite than long-braised poultry. The sauce should complement rather than bury that flavor.

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Lotus-leaf sticky rice parcels 荷香糯米鸡

The rice becomes sticky and richly seasoned, carrying a subtle leaf aroma. Different filling pieces add chewy, soft and meaty contrasts.

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