![How to cook homestyle Cantonese food [Cantonese Edition]](https://www.moezine.com/wp-content/uploads/2023/12/1701701534_maxresdefault.jpg "How to cook homestyle Cantonese food [Cantonese Edition]")
How to cook homestyle Cantonese food [Cantonese Edition]
Thought it might be fun to do this video in Cantonese as well – that is, what is Cantonese home cooking? The Canto version is more chit-chatty and mostly for fun. We did have fun filming it, it’s nice to make a video in Cantonese once in a while, hope you like it too!
0:00 – 关于粤菜之刻板印象
1:30 – 家常菜常见组成
2:30 – 青菜
6:26 – “主菜”或肉菜
9:04 – 汤
14:20 – 送饭D嘢
17:26 – 饭店与家常之区别
English language video is here, in case you got lost 🙂
FULL WRITTEN RECIPE
Plus a discussion on Cantonese restaurant cooking vs home cooking is (as Steph promised in the outro) over on the Substack! As always, completely free:
https://chinesecookingdemystified.substack.com/p/what-is-cantonese-home-cooking
______
And check out our Patreon if you’d like to support the project!
https://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?si=Hqp81G3WxBa4aacA&t=896
24 Comments
If you got lost and are somehow looking for the English video, that's here 🙂 https://www.youtube.com/watch?v=Ns8AtQVwrLY
Edited 3 hours later: thanks everyone for liking the Cantonese version! We decided to try something new, had fun filming it and glad you like it as well. In the future, we can try to poke around and maybe do more "dual-language version" for Cantonese related cooking content.
1. Vegetable quantity. The veg quantity we gave in the video is based on a general nutrition guide that’s used by doctors in China, which suggests about 200-300g green vegetable per day plus 200-300g fruit. And it also jives with my experience growing up, we usually have about 500g-720g worth of stir fried leafy green at dinner for three people (lunch is much simpler and maybe just a small stir fried whatever with rice).
If you’re a family of 6 and you want to stick with the veg quantity (roughly 1.2kg), then I’d suggest split it into two dishes, e.g. stir fry half and turning the other half into a soup or simply blanching it and eat with oyster sauce.
2. Aromatics prep. When cooking at home, if it weren’t for a specific dish that needs special shaped aromatics, garlic and ginger are generally just crushed. So don’t obsess over finely mincing your garlic and ginger for everything.
3. From what we’ve seen, the more local dai pai dong around PRD (Pearl River Delta) often use Cantonese rice wine as well, it adds a nice “homey” and special local taste. Then some people would also drink the rice wine alongside a meal, it does pair really well with Cantonese food.
4. “One fish multiple ways” is a very fun way of eating. Nowadays, it’s most common at sashimi restaurants and some places that feature fish. In some restaurants, they can even do “whole fish banquet”, i.e. a table’s worth of dishes that’re all made from fish, there can be fish ball, fish cake, steamed fish, stir fried fish, baked egg with fish intestine, and so on.
5. The soup culture. As we said in the video, Cantonese soup culture is so vast that it’s impossible to cover even in a full video. In fact, in addition to that cookbook we showed in the video, we have a separate cookbook that’s just Cantonese “soups”. Hopefully one day we can at least do a video on the general ideas of how to make Cantonese “lou fo leng tong” (old fire good soup, which is the long brewing one).
Oh, the very fist soup that Canto kids learn to make is often a soup with pork bone + carrot + corn + red date because it’s very easy, got a natural sweetness, and almost impossible to go wrong.
6. When making a soup base with dried seafood, cure meat, and such, the key is to make them small. I usually like to mince up the dried shrimp or dried scallop before tossing them in; or cutting the cure meat (usually cured duck is used) into small piece and give it a quick fry, then let it cook on high with hot water to create a milky soup.
最后，来意不善既诸君请看：
1. 对于各位打算来挑剔我既用词、发音乃至遣词造句既朋友请就此打住，比如咩娃娃菜应该叫黄芽白，黄花菜应该叫金针之类，语言系变化既，词汇亦系，某D事物所对应既词语会随着时间流逝或使用人群的改变而变化。请用发展既眼光看待语言，请勿用固化既思维来挑剔别人的表达，否则见一个闹一个，请勿犯贱，多谢合作。
2. 对于各位打算来搞个简繁大战既朋友亦请就此打住，咩正体字、残体字之类。文字无高低之分，繁体简体自有其用，我用简体，亦用繁体，按需而已。如果你真系觉得自己咁劲，追求正本清源，麻烦去研究及使用战国时期竹简上的文字，否则搞事者亦系见一个闹一个，多谢。
3. 点解会有以上既两条note？上网上得多，自然就见识到人类物种多样性。有时有D发言真系低智到令人惊讶。我地既宗旨一直都系尊重不同文化、地域以及人群，饮食无高低之分，所以我地亦非常反感各式居高临下、吹毛求疵或者眼界狭隘既发言。
有容乃大，适口者珍，希望大家食得开心。
-Steph
Ah. Like when I was little, this is how we ate at home! Does Chris understand any Cantonese? I'm just curious 😉
Cantonese Steph rules! 👍🏽😋✊🏽
PLEASE do more videos in Canto! My favourite part is how your sense of humour comes through so much more when you talk in Cantonese. I genuinely found myself giggling throughout the video (and as an overseas Chinese, my own Canto comprehension isn't even that good!).
🙁
How do you keep things hot when trying to do so many dishes? I usually only make one or two dishes only in larger quantities (and while my parents do the whole soup thing, I don't).
love the canto! please keep doing the occasional language in them!
also this is 100% the food i grew up with, minis the bean curd because my mom didnt like it
Grew up in the 60s & 70s in southeast asia & yeah everything mentioned in this vid was what we had lunch dinner. brought back so many memories. Thank you so much! please do more canto version vids because I need to stay connected to the dialect!
My Cantonese is so broken but it feels wholesome and homey to hear the language again! Hope you do more video in Cantonese in the future!
正呀！感激同支持你地呢個系列！
Wooo finally Cantonese! Thank you 🙏There are many things that are much better explained and understood in Cantonese than English because of the jokes and cultural references. Please make more of these videos 🙏.
My family is Fuzhounese, and I grew up in a neighborhood with a good many Cantonese speakers (NYC). Being (barely lol) conversational in Mandarin and Fuzhounese, I find it fascinating how some words are closer to Fuzhounese than Mandarin, and some words are closer to Mandarin than Fuzhounese. Though I only knew a few Canto words from my best friend, this video wasn’t completely incomprehensible to me and I even learned a few new vocab today 🙂 it was a nice little mental exercise. Definitely looking forward to more Cantonese-spoken videos! ❤
Last time I heard Steph Canto was with her Dad in a previous video. pls more canto video! You should do a video on Canto Lo For Tong and when to have it.
你條仔啲入廚功架確係有番咁上下，好嘢！
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I would love for someone to translate a Chinese soup cook book for those of us who grew up drinking them but can't read Chinese. I would definitely pay good money for this especially if you explain why we use certain ingredients for the different seasons and if you want relief for I remember dry skin, get more collagen etc… My mum use to say "drink this it's for beauty" every soup she made was for beauty…lol… I loved them…
Is you don't understand Cantonese, just listen for the word "gum" and you'll never be able to stop hearing it… gum… gum…. gum…. gum…. 🙂
I LOVE THIS CANTO VIDEO. Hope to see more!!
I love love love love love love love love love love. LOVE this
oh you can speak cantonese
I have no idea what you're saying, but I found myself listening for about 5 minutes just because it sounds beautiful.
16:44 I love how so much of our common issues with our own culture, heritage, and background comes from the trauma and frankly embarrassment of being so bitterly poor in East Asia 😂
I love canned fried dace with salted black beans, and i love having it with thai jasmine white rice. But that is the quintessential poverty food, when all you have is a small bowl of rice, a small fire or lighter, and can of fish. and i will never see it in my grandparent's or older uncle's pantry. I genuinely think it tastes a lot better than some of the overpriced king crab dishes. even snow crab tastes better than king crab.
this was a fun video. maybe once a year around the holidays?
Just gotta put this out there (even though I’m ABC), that you can immediately tell where someone is from by the way they speak Cantonese. This sort of whiny/nasally tone immediately tells me that the narrator is from Hong Kong speaking Hong Kong Canto and not mainland Canton/Guangzhou Canto.