Chinatown Philadelphia Restaurant Takeout Menus


Cantonese Restaurants

Restaurant Name Cuisine
David's Mai Lai Wah Cantonese
Hong Kong Bakery Cantonese Cafe
Imperial Inn Cantonese & Dim Sum
Jade Harbor Cantonese Seafood
Joy Tsin Lau Cantonese & Dim Sum
Ken's Seafood Chinese Seafood & Karaoke
Lee How Fook Cantonese
Lucky Fortune Cantonese and Karaoke
M Kee Cantonese
Ocean Harbor Cantonese & Dim Sum
Pearl Restaurant Cantonese & Sichuan
Shiao Lan Kung Cantonese
Tai Lake Chinese Seafood
Tea Talk 2 Pan-Asian Cafe
Ting Wong Cantonese
Wong Wong Cantonese
Please confirm prices & availability before ordering, as information may be inaccurate. This site is not responsible for the accuracy of its contents.

To submit or update a menu, e-mail a PDF of it to

About Cantonese Cuisine

Cantonese cuisine comes from Guangdong Province in southern China [1] and is one of 8 subdivisions of Chinese cuisine . Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country. [2] Cantonese food is best known in western world; when people in the West speak of Chinese food, they usually mean Cantonese food. [2]


Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity. Other techniques include shallow frying, double boiling, braising, and deep frying .

For many traditional Cantonese cooks, the flavors of a finished dish should be well balanced, and never greasy. Also, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. There is no widespread use of fresh herbs in Cantonese cooking and most other regional Chinese cuisines, contrasting with the liberal usage seen in European and other Asian cuisines such as Thai or Vietnamese . Garlic chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes.

Sauces and condiments

In Cantonese cuisine a number of ingredients such as Spring onion , sugar , salt , soy sauce , rice wine , cornstarch , vinegar , scallion oil , and sesame oil suffice to enhance flavor, though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors . Ginger , chili peppers , five-spice powder , powdered white pepper , star anise and a few other spices are used, but often sparingly.

Sauces and condiments
English Chinese Pinyin
Hoisin sauce 海鮮醬 hǎixiānjiàng
Oyster sauce 蠔油 háoyóu
Plum sauce 蘇梅醬 sūméijiàng
Sweet and sour sauce 糖醋醬 tángcùjiàng
Black bean paste 蒜蓉豆豉醬 suànróng dòuchǐjiàng
Shrimp paste 鹹蝦醬 xiánxiājiàng
Red vinegar 浙醋 zhécù
Master stock 滷水 lǔshuǐ
Char siu sauce 叉燒醬 chāshāojiàng
Chu hau paste 柱侯醬 zhùhóujiàng

Dried and preserved ingredients

English Chinese Pinyin Jyutping Annotation
Dried scallops 江珧柱 jiāngyáozhù Gong1 jiu4 cyu5 these are usually placed in clear soup
Fermented tofu 腐乳 fǔrǔ Fu6 jyu5
Fermented black beans 豆豉 dòuchǐ Dau6 si6 used usually in pork and tofu dishes
Chinese sausage 臘腸 làcháng Laap6 coeng2 along with laap ngaap and laap yuk this is cooked along with rice for a flavorful meal
salt fish 鹹魚 xiányú Haam4 jyu2 paired with steamed pork or used with diced chicken meat for fried rice
Preserve-salted duck 臘鴨 làyā laap6 aap2 eaten with rice in a family style meal
Preserve-salted pork 臘肉 làròu laap6 juk6 eaten with rice in a family style meal
Salted duck egg 鹹蛋 xiándàn Haam4 daan2 can be eaten as it is or can be mixed with stir fried vegetables and steamed dishes or cooked with diced pork in congee
Century egg 皮蛋 pídàn Pei4 daan2 usually served with roasted dishes
Dried cabbage 菜乾 càigān Coi3 gon1
Suan cai 鹹酸菜 xiānsuāncài Haam4 syun1 coi3
Dried small shrimp 蝦米 xiāmǐ Haa1 mai5 usually mixed along stir fried vegetables
Tofu skin 腐皮 fǔpí Fu6 pei4 usually used in wrapping ground pork dishes and fried similar to spring rolls
Dried shrimp 蝦乾 xiāgān Haa1 gon1 usually deveined, shelled, and sliced in half and used in vegetable dishes
Pickled Chinese cabbage 梅菜 méicài Mui4 coi3 usually cooked along with pork or stir fried with rice
Pickled diced daikon 菜脯 càifǔ Coi3 pou2

Traditional dishes

A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants , some of simpler ones are even more commonly found in Chinese homes. Home-made Cantonese dishes are usually served with plain white rice .

English Chinese Pinyin Jyutping
Chinese steamed eggs 蒸水蛋 zhēngshuǐdàn Zing seoi daan
Congee with lean pork and century egg 皮蛋瘦肉粥 pídàn shòuròuzhōu Pei daan sau juk zuk
Cantonese fried rice 炒飯 chǎofàn Cau faan
Sweet and sour pork 咕噜肉 gūlūròu Gu lou juk
Stewed beef brisket 柱侯牛腩 zhùhóuniúnǎn Cyu hau ngau naam
Steamed spare ribs with fermented black beans and chili pepper 豉椒排骨 chǐjiāo páigǔ Si ziu paai gwat
Steamed frog legs on lotus leaf 荷葉蒸田雞 héyè zhēng tiánjī Ho jip zing tin gai
Steamed ground pork with salted duck egg 鹹蛋蒸肉餅 xiándàn zhēng ròubǐng Haam daan zing juk being
Blanched vegetables with oyster sauce 油菜 yóucài Jau coi
Stir-fried hairy gourd with dried shrimp and cellophane noodles 大姨妈嫁女 dàyímā jiànǚ Daai ji maa gaa neoi
Stir-fried water convolvulus with shredded chili and fermented doufu 椒絲腐乳通菜 jiāosī fǔrǔ tōngcài Ziu si fu jyu tung coi