Light Bites & Family Feasts

Chinese cooks have a high regard for poultry and will coax maximum flavour out of every bird. Fried, boiled, steamed or roasted, many iconic Chinese poultry dishes like Cantonese Roast Duck are so delicious they are now global favourites.

The cuisine did not evolve on the basis of roasting or baking, as fuel is scarce and expensive, and poultry is rarely served whole. Instead, it is usually cooked and served in juicy bitesize pieces that can be easily eaten with chopsticks. Even if the bird is cooked whole, as in the Hainan classic Chicken with Ginger Wine, it will arrive at the table carved and jointed. Knives are frowned on as table cutlery, as it is deemed that this is a job for the cook.