13 Classic Cantonese Side Dishes

Love adding a Cantonese touch to your weeknight meals? These 13 classic side dishes are quick, flavorful, and perfect for rounding out any dinner. From silky steamed eggs to stir-fried greens, they bring authentic taste to your table. Let’s explore these easy recipes!

Steamed Whole Fish with Ginger and Scallion

Every home cook can master this Cantonese classic. Steaming a whole fish with ginger and scallion gives you moist, flaky fish in under 20 minutes. The sauce is a simple mix of soy sauce and hot oil.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Fish

• 1 whole fish (about 1.5 lbs), scaled and gutted
• 2 slices ginger
• 1 teaspoon salt
• 1 tablespoon shaoxing wine (optional)

For the Sauce

• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 tablespoons water

For Garnish

• 4 thin slices ginger, julienned
• 4 scallions, julienned
• 2 tablespoons vegetable oil

Instructions

1. Pat the fish dry with paper towels. Score both sides with three diagonal cuts.
2. Rub the fish inside and out with salt and shaoxing wine (if using). Place 2 ginger slices in the cavity.
3. Place the fish on a heatproof plate. Set up a steamer (wok with water and a rack) or use a steamer basket. Bring water to a rolling boil.
4. Carefully place the plate with fish into the steamer. Cover and steam over high heat for 8-10 minutes per inch of thickness (typically 8-12 minutes for a 1.5 lb fish). Tip: The fish is done when the thickest part flakes easily and the eyes turn white.
5. While fish steams, mix the sauce ingredients (soy sauce, sesame oil, sugar, water) in a small bowl. Set aside.
6. Once fish is cooked, carefully remove the plate from the steamer. Pour off any accumulated liquid (it can be bitter).
7. Scatter julienned ginger and scallions over the fish.
8. In a small saucepan, heat the vegetable oil until shimmering (just before smoking). Carefully pour the hot oil over the ginger and scallions—it will sizzle and release aroma.
9. Drizzle the prepared sauce around the fish (not directly on top to keep crispy garnish). Serve immediately. Tip: Use a thin spatula to lift the fillets from the bone.

Once you try this method, you'll never order steamed fish again. The contrast of tender, sweet fish with crispy, hot oil‑bloomed ginger and scallion is unbeatable. Serve with steamed jasmine rice and a side of stir‑fried greens.

Crispy Roasted Pork Belly

Roasting pork belly to crackling perfection is easier than you think. With a few simple tricks, you'll get that shatteringly crispy skin and tender meat every time. Let's dive in.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 105 minutes

Ingredients

For the Pork Belly

• 2 lb pork belly, skin on
• 1 tbsp kosher salt
• 1 tsp baking powder
• 1 tsp vegetable oil

For the Mustard Dipping Sauce

• 3 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp salt

Instructions

1. Use a sharp knife to score the pork belly skin in a crosshatch pattern, cutting just into the fat without reaching the meat. Pat the skin extremely dry with paper towels.
2. Mix 1 tbsp kosher salt and 1 tsp baking powder in a small bowl. Rub this mixture all over the skin, working it into the scored lines. Place the pork belly on a wire rack set over a baking sheet, skin side up. Refrigerate uncovered for at least 8 hours or overnight to dry out the skin.
3. Preheat oven to 450°F. Remove pork from fridge and let it sit at room temperature for 30 minutes. Pat any moisture off the skin with paper towels.
4. Rub 1 tsp vegetable oil onto the skin. Place the pork belly on a rack in a roasting pan, skin side up. Roast at 450°F for 30 minutes to begin crisping.
5. Reduce oven temperature to 350°F. Continue roasting until the skin is deep golden and crackling, and the internal temperature reaches 195°F, about 60-75 minutes more. Tip: If the skin is browning too fast, tent loosely with foil.
6. Remove pork from oven and let rest for 10 minutes. While resting, make the sauce: whisk together 3 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, and 1/4 tsp salt in a small bowl.
7. Slice the pork belly into thick pieces and serve immediately with the mustard dipping sauce. Tip: For extra-crispy skin, place sliced pieces under the broiler for 1-2 minutes before serving.

For a showstopping centerpiece, serve this pork belly with a side of roasted vegetables or a crisp salad. The contrast between the crackling skin and tender meat, paired with the tangy mustard sauce, is irresistible.

Stir-fried Water Spinach with Fermented Tofu

Let's face it, water spinach can be bland if not handled right. This quick stir-fry with fermented red tofu sauce transforms it into a savory, umami-packed side dish that comes together in minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the sauce

• 2 cubes fermented red tofu (with 1 tbsp liquid)
• 1 tsp sugar
• 2 tbsp water

For the stir-fry

• 1 lb water spinach, rinsed and trimmed
• 4 cloves garlic, minced
• 2 tbsp vegetable oil

Instructions

1. In a small bowl, mash the fermented tofu cubes with the liquid into a paste. Stir in sugar and water; set aside.
2. Heat a wok or large skillet over high heat until smoking. Add vegetable oil and swirl to coat.
3. Add minced garlic and stir-fry for 10 seconds until fragrant but not browned.
4. Add water spinach in batches if needed. Toss quickly to coat with oil.
5. Pour the tofu sauce over the greens. Continue stir-frying for 1-2 minutes until leaves are wilted and stems are tender-crisp.
6. Transfer immediately to a serving plate. Serve hot.

Just a weeknight hero that takes five minutes flat. The fermented tofu lends a creamy, salty depth that makes water spinach irresistible. Pair it with steamed rice and a fried egg for a complete meal.

Chinese Broccoli with Oyster Sauce

Looking for a quick, healthy side? This Chinese broccoli with oyster sauce is a go-to. Blanched until tender, then drizzled with savory sauce—ready in 10 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

For the Broccoli

• 1 lb Chinese broccoli (gai lan)
• 1 tsp salt (for blanching water)

For the Sauce

• 1/4 cup oyster sauce
• 1 tbsp water
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds (optional, for garnish)

Instructions

1. Bring a large pot of water to a boil. Add 1 tsp salt. Meanwhile, wash Chinese broccoli and trim off the tough ends. For thicker stems, peel the outer layer with a vegetable peeler to ensure even cooking.
2. Blanch the broccoli in the boiling water for 2-3 minutes until bright green and tender-crisp. Test with a knife—should pierce easily. Drain well and arrange on a serving plate.
3. While the broccoli cooks, mix the oyster sauce, water, and sesame oil in a small bowl. Stir until combined. (Tip: taste and adjust with a splash of water if too salty.)
4. Drizzle the sauce evenly over the warm broccoli. Sprinkle with toasted sesame seeds if using. (Tip: serve immediately for best texture as the sauce coats nicely.)

Great as a quick side—the broccoli stays crisp, the sauce is savory with a hint of sesame. Pairs perfectly with steamed fish or roast chicken.

Steamed Chicken with Chinese Sausage and Mushrooms

Get ready for a no-fuss dinner that delivers big flavor. Steaming chicken with Chinese sausage and shiitake mushrooms creates a savory, rich broth that infuses every bite. This dish is a staple in Cantonese kitchens for good reason.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• 2 lbs bone-in chicken thighs, cut into bite-sized pieces
• 2 links Chinese sausage (lap cheong), sliced thinly
• 6 dried shiitake mushrooms, rehydrated in warm water for 20 minutes, then sliced (reserve 2 tbsp soaking liquid)

Marinade

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp reserved mushroom soaking liquid

Instructions

1. Soak dried shiitake in warm water for 20 minutes until softened. Reserve 2 tbsp of the soaking liquid for the marinade—it adds deep umami. Slice mushrooms.
2. In a bowl, mix soy sauce, oyster sauce, sugar, sesame oil, ginger, garlic, cornstarch, and reserved mushroom liquid. Add chicken pieces and toss to coat evenly. Marinate for 15 minutes at room temperature.
3. Use kitchen scissors to cut the Chinese sausage into thin slices—easier than a knife. Arrange the marinated chicken in a single layer in a heatproof dish. Top with sliced sausage and mushrooms.
4. Place the dish in a steamer. Ensure the water is boiling vigorously before covering. Steam over high heat for 25–30 minutes, until the chicken is cooked through and juices run clear.
5. For even cooking, keep the chicken in a single layer. Once done, garnish with sliced green onions if desired. Serve immediately over steamed rice.

Every bite offers tender chicken, sweet-savory sausage, and earthy mushrooms. The natural juices form a light sauce that's perfect over steamed rice. Enjoy this classic comfort dish any night of the week.

Braised Beef Brisket with Daikon Radish

Nothing compares to the deep, savory comfort of braised beef brisket. This version teams tender brisket with daikon radish in a rich soy-based broth. It's a one-pot meal that tastes even better the next day.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

For the Beef

• 3 lbs beef brisket, trimmed and cut into 2-inch chunks
• 2 tbsp vegetable oil

For the Aromatics

• 4 cloves garlic, smashed
• 2-inch piece ginger, sliced
• 2 scallions, cut into 2-inch lengths
• 2 star anise
• 1 cinnamon stick

For the Braising Liquid

• 1/3 cup soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp brown sugar
• 3 cups water

For the Vegetables

• 1 large daikon radish (about 1 lb), peeled and cut into 1-inch chunks

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef brisket chunks in a single layer for 3–4 minutes per side, until deeply browned. Work in batches to avoid overcrowding; set browned meat aside.
2. Reduce heat to medium. Add garlic, ginger, scallions, star anise, and cinnamon stick. Cook, stirring, for 1 minute until fragrant.
3. Stir in soy sauce, dark soy sauce, brown sugar, and water. Scrape up any browned bits from the bottom of the pot.
4. Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes. Tip: Skim any excess fat from the surface occasionally for a cleaner broth.
5. Add the daikon radish chunks to the pot. Stir to submerge. Cover and continue simmering for another 30–45 minutes, until the daikon is tender and the beef is fork-tender. Tip: If the liquid reduces too much, add a splash of water to keep the meat partly submerged.
6. Uncover and simmer for 10–15 minutes more to slightly thicken the sauce. Taste and adjust seasoning with a pinch of salt if needed—remember that soy sauce is already salty. Tip: Let the dish rest for 10 minutes off the heat before serving to allow flavors to meld.

Pair with steamed rice or crusty bread to soak up every drop of the savory broth. The daikon absorbs the flavors beautifully, becoming soft and almost sweet. This is the kind of meal that warms you from the inside out.

Salt and Pepper Tofu

Looking for a crispy, spicy tofu that actually delivers? This salt and pepper tofu is pan-fried until golden, then tossed with Sichuan peppercorns, chili, and garlic. It's a fast, vegetarian weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the tofu

• 14 oz extra-firm tofu
• 1/4 cup cornstarch
• 1/2 tsp salt

For the seasoning

• 1 tsp Sichuan peppercorns
• 1 tsp red pepper flakes
• 2 cloves garlic
• 2 scallions

For frying

• 3 tbsp vegetable oil

Instructions

1. Press the tofu for 15 minutes to remove excess moisture. Use paper towels and a heavy pan for best results.
2. Cut tofu into 1-inch cubes.
3. In a bowl, mix cornstarch and salt. Toss tofu cubes to coat evenly.
4. Heat oil in a nonstick skillet over medium-high heat. Add tofu in a single layer. Cook 3-4 minutes per side until golden and crispy. Do not overcrowd the pan.
5. While tofu cooks, crush Sichuan peppercorns and red pepper flakes in a mortar or spice grinder. Mince garlic. Slice scallions into thin rounds.
6. Remove tofu from pan. Drain excess oil, leaving 1 tbsp in pan. Add garlic, cook 30 seconds until fragrant. Add ground spices, cook 15 seconds.
7. Return tofu to pan. Toss to coat with seasoning. Stir in scallions. Remove from heat.
8. Taste and adjust salt if needed. Serve immediately.

Every bite delivers a crunchy exterior with a soft interior, punched up with numbing heat and garlic. Serve over steamed rice or as a savory side to stir-fried greens. This dish comes together fast—perfect for busy weeknights.

Stir-fried Clams in Black Bean Sauce

Crack open a world of flavor with these stir-fried clams in black bean sauce. Briny clams meet savory-sweet black beans and spicy chili for a dish that's ready in minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For purging

• 1 tbsp kosher salt
• Cold water, as needed

For the sauce

• 2 tbsp fermented black beans, rinsed and chopped
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup chicken broth or water

For the slurry

• 1 tsp cornstarch
• 2 tsp water

For stir-frying

• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2-3 dried red chilies, broken (or 1 tsp chili flakes)
• 2 lbs littleneck clams, scrubbed
• 2 scallions, sliced for garnish

Instructions

1. Soak clams in cold water with 1 tbsp salt for 20 minutes to purge grit. Drain and rinse thoroughly.
2. In a small bowl, combine fermented black beans, soy sauce, sugar, and broth. Set aside.
3. In another bowl, mix cornstarch and water to form a slurry.
4. Heat oil in a wok over high heat until just smoking. High heat is critical for wok hei flavor.
5. Add garlic, ginger, and chilies; stir-fry for 30 seconds until fragrant.
6. Add clams and the black bean sauce mixture. Toss to coat, then cover and cook for 5–7 minutes, shaking occasionally, until clams open. Do not overcook; clams are done when shells pop open.
7. Pour in the cornstarch slurry and toss quickly to thicken the sauce. Remove from heat immediately.
8. Discard any unopened clams. Garnish with scallions and serve.

Rest assured, this dish packs a punch of umami with every bite. The briny clams mingle with the rich black bean sauce, perfect spooned over steamed rice. For a variation, swap clams for mussels or add a splash of Shaoxing wine.

Cantonese Steamed Egg Custard

Go-to comfort food that feels both indulgent and light. This Cantonese steamed egg custard relies on chicken broth for depth, while a quick steam yields a silky, almost pudding-like texture. No fuss, just perfect results every time.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

For the Custard

• 3 large eggs
• 1 cup chicken broth
• 1/4 tsp salt
• Pinch white pepper
• 2 scallions, thinly sliced
• 1/2 tsp sesame oil

Instructions

1. In a medium bowl, whisk together eggs, chicken broth, salt, and white pepper until fully combined and no streaks remain.
2. Strain the mixture through a fine-mesh sieve into a heatproof bowl or shallow dish to remove any bubbles or solids for a silky texture.
3. Cover the bowl tightly with plastic wrap or aluminum foil to prevent condensation from dripping onto the custard.
4. Place the bowl in a steamer basket over simmering water. Cover the steamer with a lid, leaving a slight crack to prevent overcooking.
5. Steam over medium heat for 12–15 minutes, until the custard is just set but still jiggles gently in the center when shaken.
6. Carefully remove the bowl from the steamer, discard the wrap, and let it rest for 1 minute.
7. Garnish with sliced scallions and drizzle sesame oil over the top before serving.

Creamy and delicate, this custard practically melts on the tongue. The savory broth and fragrant scallions make it a perfect side or light lunch. Serve it alongside steamed rice or simply on its own for a soothing bite.

Char Siu (Barbecue Pork)

Craving that iconic sweet-savory Cantonese roast? Char siu delivers sticky, lacquered pork with a deep ruby glaze. This version uses tenderloin for speed without sacrificing flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Marinade

• 1 lb pork tenderloin
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 3 tbsp honey (divided)
• 1 tsp Chinese five-spice powder
• 1/2 tsp red food coloring (optional)
• 2 cloves garlic, minced
• 1 tsp sesame oil

For the Glaze

• 1 tbsp honey

Instructions

1. Slice pork tenderloin lengthwise into 2-inch thick strips. (Tip: cutting against the grain later makes slicing easier.)
2. In a bowl, whisk together hoisin sauce, soy sauce, 3 tbsp honey, five-spice powder, red food coloring (if using), minced garlic, and sesame oil.
3. Pour marinade over pork in a zip-top bag. Seal and refrigerate for at least 2 hours or overnight.
4. Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. (Tip: the rack allows air circulation for even cooking.)
5. Remove pork from marinade, reserving leftover marinade for basting. Place strips on the rack.
6. Roast for 15 minutes. Brush with reserved marinade. Flip and brush again. Roast another 15 minutes.
7. For glaze: in a small saucepan, simmer the remaining marinade with 1 tbsp honey until thickened.
8. Brush glaze over pork. Switch oven to broil. Broil 2-3 minutes until charred and caramelized.
9. Let rest 5 minutes before slicing into thin pieces. (Tip: resting retains juices for tender meat.)

Not only does the glaze caramelize into a sticky-sweet crust, but the pork stays incredibly tender. Slice it thin for rice bowls, noodle soups, or bao buns.

Drunken Chicken

Kick off summer with this cold poached chicken marinated in Shaoxing wine. It's fragrant and refreshing, perfect for a light meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For poaching

• 1.5 lbs boneless skinless chicken thighs
• 4 cups water
• 4 slices ginger (about 1-inch each)
• 2 scallions, white parts only
• 1 tsp salt

For marinade

• 1 cup Shaoxing wine
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 slices ginger (thinly sliced)
• 2 scallions, green parts only, thinly sliced

For garnish (optional)

• Fresh cilantro sprigs

Instructions

1. Pound chicken thighs to 1/2-inch thickness for even cooking.
2. In a pot, combine water, ginger slices (4), scallion whites, and salt. Bring to a boil over high heat.
3. Add chicken, reduce heat to low, and simmer gently for 10-12 minutes until internal temperature reaches 165°F. Tip: Do not boil; gentle poaching keeps the meat tender.
4. Transfer chicken to an ice water bath and let sit for 5 minutes to stop cooking and lock in moisture. Once cool, pat dry with paper towels.
5. In a medium bowl, whisk together Shaoxing wine, soy sauce, sugar, sesame oil, remaining ginger slices, and scallion greens to create the marinade.
6. Slice chicken into bite-sized pieces, add to the marinade, and toss gently to coat. Tip: Massage the chicken briefly for even absorption.
7. Cover and refrigerate for at least 4 hours or overnight. The longer it marinates, the deeper the flavor.
8. Serve cold, garnished with cilantro if desired. Tip: Slice against the grain for the most tender texture.

Marinated chicken becomes silky and infused with floral wine notes. Serve it as an appetizer or over rice for a light dinner.

Stir-fried Egg White with Crab Meat

Many home cooks overlook egg whites, but they can be a luxurious canvas. Stir-fried with fresh crab meat and a splash of vinegar, this dish proves simple ingredients can feel decadent.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the egg whites

• 10 large egg whites
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water

For the crab

• 8 oz fresh lump crab meat
• 2 tbsp vegetable oil (divided)
• 1 tsp minced ginger
• 1 tbsp Shaoxing wine or dry sherry

For finishing

• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp chopped scallions (garnish)

Instructions

1. In a bowl, whisk egg whites with salt, white pepper, and cornstarch slurry (cornstarch dissolved in water) until frothy. (Tip: Whisk vigorously for a light, airy texture.)
2. Heat a wok over high heat until smoking. Add 1 tbsp vegetable oil, then add minced ginger and stir-fry until fragrant, about 15 seconds.
3. Add crab meat and stir-fry gently for 30 seconds. Add Shaoxing wine and toss to coat. Transfer crab mixture to a plate.
4. Reduce heat to medium-high. Add remaining 1 tbsp vegetable oil to the wok. Pour in egg white mixture. Let set for a few seconds, then gently push cooked edges to the center, tilting the wok to cook uncooked parts. (Tip: Use a silicone spatula to avoid sticking.)
5. When eggs are about 80% set but still moist and glossy, return crab meat to the wok. Fold together quickly, about 20 seconds. (Tip: Overcooking makes eggs rubbery; keep them soft.)
6. Remove from heat. Drizzle rice vinegar and sesame oil over the eggs. Toss once to combine. Transfer to a plate, garnish with chopped scallions. Serve immediately.

When done right, the egg whites are silky clouds cradling sweet crab. The vinegar cuts richness with a bright, clean finish. Serve over steamed rice for a simple yet elegant weeknight dinner.

Lotus Root and Peanut Pork Soup

Simmered low and slow, this Lotus Root and Peanut Pork Soup delivers deep, earthy flavor. Tender pork ribs, crunchy lotus root, and creamy peanuts create a nourishing bowl perfect for chilly days.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

For the Broth

• 2 lbs pork ribs, cut into individual ribs
• 8 cups water
• 3 slices fresh ginger (1/4-inch thick)
• 1 tsp salt
• 1/2 tsp white pepper

For the Soup

• 1 medium lotus root (about 1 lb), peeled and sliced into 1/4-inch rounds
• 1/2 cup raw peanuts (skins on)
• 4 red dates (optional)
• 1 tbsp goji berries (optional)

Instructions

1. Blanch pork ribs in a pot of boiling water for 5 minutes. Drain and rinse under cold water. (Tip: blanching removes impurities and ensures a clear broth.)
2. In a large pot, combine blanched ribs, 8 cups fresh water, and ginger slices. Bring to a boil over high heat, then reduce to low. Cover and simmer for 1 hour.
3. While broth simmers, prepare lotus root: peel and slice into 1/4-inch rounds. Soak in a bowl of water with a splash of vinegar to prevent browning. Drain before using.
4. After 1 hour, add lotus root slices, raw peanuts, and red dates (if using). Stir gently. Return to a simmer, cover, and cook for 45 minutes or until lotus root is tender and peanuts are soft.
5. Season with salt and white pepper. (Tip: add salt near the end to keep the broth clear and avoid toughening the meat.)
6. If using goji berries, stir them in during the last 10 minutes of cooking. (Tip: goji berries add a subtle sweetness and vibrant color.) Serve hot.

Zesty with a touch of ginger, this soup has a silky broth and crunchy-tender lotus root. Serve it as a comforting starter or a light main with steamed rice.

Conclusion

Hopefully this roundup inspires you to bring the flavors of a classic Cantonese dinner home. Try a few recipes, then leave a comment sharing your favorite. Don’t forget to save this list on Pinterest for your next Chinese feast!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.