Top 89 Central Southern Chinese Foods

Jiao yan you yu or salt-and-pepper squid is a traditional dish originating from Guangzhou. This Cantonese dish is usually made with a combination of squid, potato flour, scallions, Shaoxing wine, garlic, oil, hot peppers, Sichuan pepper or white pepper, and salt. The surface of the squid is cross-hatched and the body is cut into bite-sized pieces. It's mixed with Shaoxing wine, drained, dredged in flour, and deep-fried in hot oil until lightly golden. The squid is removed from the pan. The garlic, scallions, and hot peppers are stir-fried in the same oil, and the squid is placed back into the pan with a mixture of Sichuan pepper and salt. The dish is stir-fried a bit more, tossed, and served hot as an appetizer or a main course.Expand

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succulent, tender meat and crispy skin. Traditionally, the meat is served as it is, but it is sometimes accompanied by either hoisin sauce or soy sauce. Since it is a known fact that the Chinese have many beliefs, in Hong Kong siu yuk is often oferred to the Jade Emperor (the first god in Chinese culture) in order to celebrate a movie's opening, hoping that the movie achieves great success in the cinemas. The dish is often garnished with pineapple or cucumber slices, placed in a red box and wrapped with red wrapping paper, for additional luck.Expand

Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomplished Cantonese chef. Specifically, it is necessary to get two things right: wok hei — the cooking technique of stir-frying the ingredients at high heat which imparts them with a special umami flavor; and pow wok — a way of quickly tossing the ingredients without the use of a spatula, which prevents sticking and does not break the delicate rice noodles. The origins of the dish are still unclear, but according to a folk tale, it was invented during World War II in Guangzhou. Today, this Cantonese stir-fry is typically served in yum cha restaurants and cha chaan teng - tea restaurants known for serving diverse and affordable meals.Expand

Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When it's cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top. It originated in tea houses along the Silk Road in Cantonese China, and since then, the dish has spread throughout the world. In China, there are numerous regional variations of this flavorful delicacy, but it is also extremely popular in Indonesia, Japan, and the Philippines. In Indonesia, the dish is usually accompanied by tofu, vegetables, and peanut sauce; in the Philippines it is accompanied by rice or various dips; and in China, shumai is often served with har gow, another type of dumpling filled with shrimp, scallions, and bamboo shots.Expand

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg. Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. It is usually accompanied by two side dishes: prawn crackers and pepper salt.Expand

Sweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the dish is served as an appetizer and is extremely popular in the southern parts of China. In Chinese culture, pork symbolizes prosperity, so the dish is often prepared and served for Chinese New Year. The Chinese people love to serve sweet and sour dishes during the festive time because the word sour (syun in Cantonese) sounds like the word grandchild when pronounced, giving hope for a new offspring. It is recommended to pair this decadent appetizer with a glass of ice-cold beer.Expand

Egg waffle is a popular Hong Kong delicacy consisting of egg whites and yolks, milk, butter, sugar, flour, and salt. It is characterized by its puffy visual appearance and a pull-apart texture. These tiny treats are traditionally sold throughout Hong Kong by street vendors who prepare them in special pans with small, round cells. Egg waffles can be consumed plain or paired with fruit and different spreads.Expand

Reganmian, or more commonly hot dry noodles, is a traditional dish originating from Wuhan, the capital of the Chinese Hubei province. It is one of the five most common and popular noodle dishes in China. The noodles in reganmian are cooked in a mixture of water and sesame oil, cooled, tossed and warmed in the same mixture right before serving. The process results in a delicious serving of noodles which are coated with a strong sesame flavor. The dish is sold by numerous street vendors across the city, who sell it from the early morning until late in the evening. Additional ingredients and garnishes vary among the vendors, who use different elements such as peanut or sesame oil, soy sauce, and chili to create their signature reganmian. Although commonly regarded as a breakfast dish, it can also be eaten as an afternoon snack or a light dinner. This inexpensive and simple dish has been a 50-year-old tradition in Wuhan and is still considered to be the most popular dish in the area.Expand

Orange chicken is an American-Chinese dish that was invented as a variation on General Tso's chicken. The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda Express credits itself with the invention of the dish, evolving it into a meal that is much sweeter than the dish it was modeled after - the original tangy and spicy version from Hunan, where the subtropical climate with mild winters makes it ideal for growing oranges, tangerines, and lemons that are native to Asia. Orange chicken is traditionally accompanied by steamed rice on the side.Expand

Bāozǎifàn, often translated as claypot rice, is a classic Cantonese rice dish, known for being cooked and served directly in an earthenware pot, which gives it a distinctive texture and depth of flavor. Its development is closely tied to southern China's rice-based cuisine and the use of clay cooking vessels, which were historically common in home kitchens and street stalls alike. The method of slow cooking over charcoal or an open flame not only ensured even heat distribution but also created the dish’s signature crispy rice crust, known as “guōbā,” at the bottom of the pot, a feature that became highly valued by diners. Preparation of bāozǎifàn begins with soaking rice, which is then cooked directly in a clay pot over a controlled flame, allowing the grains to absorb water gradually and cook evenly. Toppings are added partway through the process and vary widely but often include preserved sausage, cured pork belly, chicken, or salted fish. A key part of the dish is the timing—ingredients are layered so that the rice continues cooking while releasing aromatic oils and juices, which infuse every grain. Just before serving, a soy-based sauce is usually poured over the steaming contents, sizzling against the hot clay and enhancing the flavor with a savory glaze. Bāozǎifàn is widely enjoyed in southern China, Hong Kong, and overseas Cantonese communities, often served in small clay pots in specialized restaurants or cooked at home for family meals. It is particularly popular during cooler months when its warmth and richness are most comforting. The dish is usually eaten on its own as a complete meal, though it pairs well with light soups, stir-fried greens, or pickled vegetables, which balance its rich, savory flavors.Expand

LU AN is a producer of traditional Chinese liquor that builds its identity on the combination of cultural heritage, symbolism, and classical distillation methods. The brand draws on China’s long history of strong spirits production, where fermentation and distillation are seen as crafts passed down through generations. LU AN uses carefully selected grains and natural water as the foundation of its products, with controlled aging processes that contribute to depth of flavor and aromatic complexity. Its visual identity, marked by a distinctive emblem and traditional motifs, reflects a strong connection to Chinese culture and symbols of longevity, prosperity, and stability. The brand does not position itself as a mass-market producer, but rather as one aimed at consumers who value authenticity and cultural context in what they drink. LU AN presents its spirits in a contemporary premium framework while remaining rooted in classical values. The focus is not on aggressive marketing, but on reputation built through consistency and quality. In the market, LU AN is recognized for offering more than just a beverage - it offers a story of origin, tradition, and meaning. In this way, the brand connects gastronomy with cultural heritage, presenting its liquors as part of a broader narrative of Chinese distilling tradition adapted for today’s audience.Expand

Gu Yue Long Shan is one of China’s most renowned producers of yellow rice wine, with a heritage deeply rooted in the Shaoxing region of Zhejiang Province, historically known as the heartland of this wine style. The company preserves traditional craftsmanship by using glutinous rice, yellow wheat qu (fermentation starter), and pure local water, followed by natural fermentation and aging in clay vessels that develop the wine’s layered, nutty, caramelized, and gently oxidative character. Their portfolio includes wines of varying ages - from standard expressions to 10-, 15-, and even 20-year-old releases - where longer maturation brings greater aromatic complexity and depth of color. Regarded as a benchmark brand in the category, Gu Yue Long Shan is frequently chosen for state banquets and official ceremonies, underscoring its prestige and status as a “national wine”. By combining time-honored methods with modern quality control, the brand has gained recognition beyond China and represents an essential reference point for understanding the authentic cultural and enological tradition of Shaoxing yellow wine.Expand

Haitian is China’s largest producer of soy sauce, oyster sauce, and other fermented seasonings, with roots that trace back to traditional workshops of the 16th century in Foshan, Guangdong Province. Its product range covers a broad selection of seasonings - from various types of light and dark soy sauce to oyster sauce, marinades, and modern ready-to-cook sauces designed for global markets. Haitian is regarded as a benchmark brand in its category due to its consistent quality, adaptability to both domestic and international consumers, and continuous technological innovation in production. The brand has a strong export presence and serves as one of the key gateways for introducing authentic Chinese flavors to international gastronomy.Expand

Yiu Shing is a brand specializing in premium teas, with a strong focus on white and organic varieties sourced from China’s Guizhou Province. The company emphasizes collaboration with traditional tea masters and employs carefully controlled processing methods to preserve the natural aroma, freshness, and nutritional qualities of the tea leaves. Their selection includes classics such as White Silver Needle, White Peony, and Shou Mei, each distinguished by its gentle, clean flavor profile and handpicked leaf quality. Yiu Shing builds its reputation on transparency, quality, and a modern presentation of traditional tea, tailored to an international audience. The brand positions itself as a bridge between Chinese tea heritage and contemporary consumer expectations, offering products that combine authenticity, purity, and high standards of craftsmanship.Expand

Wuzhou Tea Factory is one of China’s key producers of dark tea, best known for its long-standing expertise in Liubao tea, a post-fermented tea native to the Guangxi region and valued for its earthy, woody, and smooth flavor profile. Established in the 1950s in Wuzhou, Guangxi, the factory played a central role in standardizing and widely distributing Liubao tea, which had previously been a largely local specialty. Over the decades, Wuzhou Tea Factory developed refined methods of controlled post-fermentation, storage, and aging, helping to shape the recognizable “Wuzhou style” characterized by deep fermentation, mild sweetness, and the distinct “humid-wood” note typical of traditionally aged Liubao. The factory sources tea leaves from Guangxi and nearby mountainous areas, producing teas often compressed into baskets, bricks, or cakes to support long-term aging. Today, Wuzhou Tea Factory is particularly known for its “Three Cranes” brand, under which it offers Liubao teas of various vintages and fermentation levels, maintaining its status as a trusted and traditional producer in the world of dark teas.Expand

Bama Tea is one of China’s leading modern tea brands, combining the deep-rooted traditions of the Fujian region with contemporary processing, packaging, and distribution practices. Founded in 1997, the company builds on generations of family expertise in cultivating and crafting tea, particularly oolong varieties such as Tieguanyin, which is recognized as part of China’s national cultural heritage. Today, Bama Tea operates an extensive network of retail stores across the country and offers a broad selection of teas - from oolongs and rock teas to green, white, and black varieties - along with complementary tea sets and accessories. The brand is known for its balance of tradition and innovation, maintaining strict quality standards and modern production methods while preserving authentic craftsmanship. With a strong reputation and active international presence, Bama Tea is considered one of the most influential ambassadors of Chinese tea culture on the global stage.Expand

Lee Kum Kee is a well-known and reputable Chinese food manufacturer, specializing in sauces and condiments. Founded in 1888 in Guangdong, China, the company has a long history of producing high-quality products that are widely used in Asian cooking. Lee Kum Kee is particularly famous for its oyster sauce, soy sauce, and various other cooking sauces, which are staples in both home kitchens and professional restaurants around the world. The company uses traditional recipes combined with modern production techniques to ensure consistency and authenticity in its products. With a strong focus on innovation and quality, Lee Kum Kee has expanded its product range to include seasonings, marinades, and ready-to-cook products, catering to a diverse global audience.Expand