Braised Octopus with Soy Sauce
红烧章鱼 (Hóngshāo Zhāngyú)
Prep: 20 minCook: 45 minServes 4
A Cantonese-style braise where octopus is slowly simmered in a rich dark soy, rock sugar, and Shaoxing wine sauce until meltingly tender. The caramelised glaze coats each piece with deep umami flavour.
Ingredients
- 500g whole octopus, cleaned and cut into pieces
- 3 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp rock sugar
- 3 slices ginger
- 2 star anise
- 2 spring onions, cut into sections
- 1 tbsp vegetable oil
Instructions
- Blanch octopus in boiling water for 2 minutes, drain and set aside.
- Heat oil in a clay pot or wok. Sauté ginger and spring onions until fragrant.
- Add octopus and stir-fry for 1 minute.
- Pour in soy sauce, Shaoxing wine, rock sugar, star anise, and enough water to just cover.
- Bring to a boil, then reduce to low heat. Simmer covered for 40 minutes until tender and sauce thickens.
- Serve hot with steamed rice.
Octopus and Peanut Soup
章鱼花生汤 (Zhāngyú Huāshēng Tāng)
Prep: 30 minCook: 2 hrsServes 6
A nourishing Cantonese slow-boiled soup (老火汤). Dried octopus and peanuts simmer for hours with pork bones, producing a milky, deeply flavoured broth believed to strengthen the body and improve circulation.
Ingredients
- 1 dried octopus (about 80g), soaked overnight and cut up
- 150g raw peanuts
- 400g pork ribs or spine bones
- 4 dried red dates
- 3 slices ginger
- 2 litres water
- Salt to taste
Instructions
- Blanch pork bones in boiling water for 5 minutes, rinse clean.
- Soak peanuts for 30 minutes. Rinse soaked octopus thoroughly.
- Place all ingredients in a large clay pot with 2 litres of water.
- Bring to a rolling boil, skim any foam, then reduce to a gentle simmer.
- Simmer for 2 hours with the lid slightly ajar.
- Season with salt and serve hot.
Stir-Fried Octopus with Ginger and Scallions
姜葱炒章鱼 (Jiāngcōng Chǎo Zhāngyú)
Prep: 15 minCook: 5 minServes 3
A classic Cantonese wok technique — high-heat stir-frying with ginger and scallions to seal in the octopus's natural sweetness. Quick cooking keeps the texture bouncy rather than rubbery.
Ingredients
- 400g fresh octopus, cleaned and sliced
- 5cm piece ginger, julienned
- 4 spring onions, cut into 5cm lengths
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch (for marinating)
- 2 tbsp vegetable oil
Instructions
- Toss octopus slices with cornstarch and a pinch of salt. Let sit 10 minutes.
- Heat wok until smoking. Add oil, then ginger — stir-fry 10 seconds.
- Add octopus in a single layer. Sear without moving for 30 seconds.
- Toss, splash in Shaoxing wine along the edge of the wok.
- Add soy sauce and spring onions, toss for another 30 seconds.
- Finish with sesame oil and serve immediately.
Dried Octopus and Lotus Root Soup
章鱼莲藕汤 (Zhāngyú Liánǒu Tāng)
Prep: 30 minCook: 2.5 hrsServes 6
A deeply restorative Guangdong herbal soup. Dried octopus gives the broth an intense savouriness while lotus root adds mild sweetness and a starchy body. Often served in autumn and winter for warmth.
Ingredients
- 1 dried octopus (about 80g), soaked and cut into pieces
- 500g lotus root, peeled and sliced into rounds
- 400g pork ribs
- 4 dried red dates
- 2 slices dried tangerine peel (陈皮), soaked
- 3 slices ginger
- 2.5 litres water
- Salt to taste
Instructions
- Blanch pork ribs, rinse and drain.
- Place all ingredients in a deep pot. Bring to a boil.
- Skim surface foam, reduce heat to a gentle simmer.
- Cook for 2.5 hours until lotus root is soft and broth is rich.
- Season with salt. Serve the broth and solids together.
Salt and Pepper Octopus
椒盐章鱼 (Jiāoyán Zhāngyú)
Prep: 20 minCook: 10 minServes 4
Crispy, golden pieces of octopus dusted with a fragrant salt-and-pepper spice mix — a beloved Hong Kong seafood restaurant dish. The key is a very hot wok and brief frying for maximum crunch.
Ingredients
- 500g octopus tentacles, cut into bite-sized pieces
- 3 tbsp cornstarch
- 1 tsp five-spice powder
- 1 tsp ground white pepper
- 1 tsp sea salt
- 2 cloves garlic, minced
- 1 red chilli, sliced
- Oil for deep frying
Instructions
- Blanch octopus for 2 minutes, drain and pat very dry.
- Toss with cornstarch until evenly coated.
- Deep fry at 190°C for 2–3 minutes until crisp and golden. Drain on paper.
- In a clean wok, stir-fry garlic and chilli for 10 seconds.
- Add fried octopus, salt, white pepper, and five-spice. Toss quickly.
- Serve immediately with lemon wedges.
Steamed Octopus with Black Bean Sauce
豆豉蒸章鱼 (Dòuchǐ Zhēng Zhāngyú)
Prep: 15 minCook: 15 minServes 3
Fermented black beans (douchi) bring a punchy, savoury depth to delicate steamed octopus. This dim sum-inspired dish is simple, letting the quality of the seafood shine through gentle steaming.
Ingredients
- 400g octopus, cleaned and sliced
- 2 tbsp fermented black beans, rinsed and roughly chopped
- 2 cloves garlic, minced
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp Shaoxing wine
- 1 red chilli, sliced
- 1 tsp sesame oil
Instructions
- Arrange octopus slices on a heatproof plate.
- Mix black beans, garlic, soy sauce, sugar, and Shaoxing wine. Spread over octopus.
- Top with chilli slices.
- Steam over high heat for 12–15 minutes until octopus is just cooked through.
- Drizzle with sesame oil and serve with steamed rice.
Octopus Congee
章鱼粥 (Zhāngyú Zhōu)
Prep: 15 minCook: 1.5 hrsServes 4
Silky rice porridge enriched with dried octopus for deep seafood flavour — a comforting Cantonese breakfast or late-night dish. The octopus slowly melts into the congee, infusing every spoonful.
Ingredients
- 1 small dried octopus (about 50g), soaked and shredded
- 200g jasmine rice, rinsed
- 2 litres water or light stock
- 3 slices ginger
- 1 century egg, diced (optional)
- Salt and white pepper to taste
- Toppings: sliced spring onions, fried shallots, sesame oil
Instructions
- Combine rice, water, ginger, and shredded dried octopus in a large pot.
- Bring to a boil, then reduce to a low simmer. Stir occasionally.
- Cook for 1.5 hours until the rice has broken down into a thick porridge.
- Stir in century egg (if using) during the last 10 minutes.
- Season with salt and white pepper.
- Ladle into bowls. Top with spring onions, fried shallots, and a drizzle of sesame oil.
Chilli Oil Octopus Salad
红油章鱼 (Hóngyóu Zhāngyú)
Prep: 20 minCook: 5 minServes 4
A Sichuan-inspired cold dish (凉菜) where poached octopus is dressed in a fiery, numbing chilli oil vinaigrette. Served chilled as a starter, it showcases the bold, tingling flavours of Sichuan cuisine.
Ingredients
- 400g octopus tentacles
- 3 tbsp chilli oil (with sediment)
- 2 tbsp Chinkiang black vinegar
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp ground Sichuan peppercorn
- 2 cloves garlic, minced
- Garnish: toasted sesame seeds, coriander, sliced cucumber
Instructions
- Bring a pot of water with ginger and spring onion to a boil.
- Poach octopus for 3–4 minutes until just cooked. Transfer to ice water.
- Slice octopus into thin pieces once cooled. Arrange on a plate with cucumber.
- Whisk together chilli oil, vinegar, soy sauce, sugar, Sichuan peppercorn, and garlic.
- Pour dressing over octopus. Refrigerate for 15 minutes.
- Garnish with sesame seeds and coriander before serving.