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. 

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. 

Lo mai fan is a traditional rice dish originating from China. It’s often served as a part of dim sum meals. Chinese sticky rice, as it’s also known, is made with a combination of glutinous rice, shiitake mushrooms, shrimps, soy sauce, Chinese sausage, scallions, salt, pepper, sugar, and sesame oil.

The ingredients are usually stir-fried in a large wok until the rice becomes translucent, soft, and slightly chewy. Once prepared, lo mai fan is garnished with chopped scallions, then served hot or at room temperature. If desired, the dish can be enriched with peanuts and eggs.

Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fried vegetables or meats.

When cooked properly, lo mein should be springy and have a firm bite to them, just like Italian pasta or Japanese ramen. For that strong kick of umami, the Chinese typically flavor their lo mein dishes with sesame oil, green onions, ginger, and oyster or soy sauce. 

This seafood lover’s delight is typically served at upscale Chinese restaurants specialized in Cantonese cuisine. The contents of the bird’s nest usually include jumbo shrimp, squid, and scallops that are stir-fried with fresh vegetables, scallions, ginger, and garlic.

All of the stir-fried ingredients are placed into an edible nest with a tough and crunchy texture, which is entirely made out of fried taro root or noodles. This luxurious dish is often reserved for special occasions such as weddings, New Year, or birthdays.

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water.

Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine.

In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce).