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Chow mein literally means 'stir-fried noodles' and this contemporary dish is equally popular throughout southern China as it is worldwide. Fresh egg noodles are quickly stir-fried with protein and vegetables, creating a harmonious balance of textures and flavours. The keys to success are properly cooked noodles, high-heat wok cooking, and precise timing.
Fried rice is fundamentally about texture contrast: individual grains coated entirely with hot oil, remaining crispy and separate, never clumped or greasy. Success requires three critical elements: Cold rice (overnight-refrigerated best), sufficiently hot oil (nearly smoking), and a light hand with seasonings. The beaten egg is never pre-cooked; instead, it's added raw to the hot rice and oil where residual heat cooks it silkily, coating the grains. Bean sprouts provide fresh textural contrast. This is not comfort food; it's refined technique applied to simple ingredients.
Yi mein (e-fu) are pre-fried Cantonese egg noodles sold as flat round cakes; they soften almost instantly in hot water and pick up sauce like a sponge. Stir-fried over high heat with shiitake mushrooms and ginger; finished with garlic chives, soy and a quick splash of shaoxing. The noodles are tossed gently - never cut, never broken - and served piled high in a wide bowl. If you can't find yi mein, fresh thin egg noodles work; the symbolism stays intact.
Ripe mango (Alphonso or Nam Dok Mai if available; any sweet ripe mango works) blends to a smooth puree with sugar and lime juice. Powdered gelatin blooms in cold milk 5 minutes. Half the milk warms to dissolve sugar; the bloomed gelatin stirs in to dissolve. The warm milk pours into the mango puree along with the cold remaining milk, evaporated milk and a splash of double cream. Whisked smooth, ladled into 6 small moulds or glasses, refrigerated for 4-6 hours until set. Served with diced fresh mango and a drizzle of evaporated milk.
These spring rolls are filled with a stir-fried mixture of Parma ham, mange tout, red pepper, waterchestnuts, and bean sprouts, wrapped in crisp deep-fried skins. The filling is seasoned with two soy sauces, sesame oil, and sherry, giving a well-rounded savoury flavour with excellent texture.
Delicate spring rolls filled with silky cellophane noodles, tender wood ears, savory pork, and sweet crab, then deep-fried until golden and crispy. Served with a vibrant, fiery chilli sauce, these Southeast Asian gems are perfect as an appetizer or main snack. The contrast between crispy exterior and tender filling is irresistible.
Steaming is a great southern Chinese tradition and is considered the preferred method of cooking fish as it brings out the purest flavours. Because it is such a gentle cooking technique, nothing masks the fresh taste of the fish, which remains moist and tender. Simple aromatics, ginger, garlic, and spring onion, infuse the fish without overwhelming its delicate character.