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Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Beef chow fun, also known as beef ho fun, gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
Steamed meatball is a common Cantonese dim sum dish. [1] It is popular in Hong Kong and most overseas Chinatowns.The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning.
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1]
A beef ball (Chinese: 牛丸; pinyin: Niúwán) is a common food in Cantonese and overseas Chinese communities and originated from the Teochew people. [1] As the name suggests, beef balls are made of pulverized beef. They are similar in form and preparation to fish balls but have a darker color.
Cantonese-style barbecued pork Crispy chicken: 脆皮雞 Crispy Cantonese-style roast chicken Foong moon choo niouk [2]: 145–146 红焖猪肉 (hongmen zhurou) Red braised pork Hakka-style red braised pork; pork belly or brisket cooked with sweet rice wine and rice rice (kiouk) Moy choy niouk: 梅菜扣肉 (meicai gourou)