Johnson Wong teaches TV audience how to cook a Cantonese dish for the Spring Festival Eve dinner. [Photo provided to China Daily]

The following recipe can produce a Cantonese-style Spring Festival Eve dinner, as gourmet Johnson Wong recommends four "lucky dishes" from Cantonese cuisine.

1.White cut chicken with clam sauce

A chicken dish is a must-have on the Spring Festival Eve dinner menu, especially for the Year of the Rooster. The rooster has an image of being bold and energetic, and Guangdong people love eating chicken. This is a traditional Cantonese dish but it is not easy to find good clam sauce. Fishermen in the Pearl River Delta salt raw clam meat in bottles until they ferment. Stir-fry the clam sauce with ginger, garlic and dried tangerine peel, then boil the mix in chicken broth. Pour the special sauce onto white cut chicken.

2. Stir-fried dried oyster with Chinese sausage

In Cantonese, "dried oyster" sounds like "good business", while "sausage" sounds like "lucky". Therefore, this dish implies that the whole family can make a good living in the new year. To cook the dish, dice the dried oysters and Chinese sausage made from salted pork liver. Then stir-fry them together with bean sprouts. When eating the dish, you can use lettuce leaves to wrap the ingredients, so that it won't get too oily and has a crispy taste.