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2025-05-11T07:58:50Z

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== 😇 Featured ==
<div class="clearfix visible-xs-block"></div>
{| style="width:100%;border:1px solid #ffffff;background-color:#ffffff;vertical-align:top;color:#000;"
|-style="vertical-align:top;"
| width=20%|
<div class="row">
<div class="col-md-4">[[File:Sichuan Hot Pot or Chengdu Hot Pot.jpg|thumb|200x150px|link=Sichuan Hot Pot|[[Sichuan Hot Pot]] 四川火锅 or 成都火锅]]</div>
<div class="col-md-8"><br />
[[Sichuan Hot Pot]] (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. [[Chong Qing Hot Pot]] is also popular in local.</div>
</div>
|}
== 😆 Food ==
<br />
A: [[Almond Chicken]]

B: [[Braised Pork Ribs in Soy Sauce]] [[Beggar’s Chicken]] [[Bang Bang Chicken]] [[Beef and Tomato Soup]] [[Bo Bo Chicken]]

C: [[Chuan Chuan Xiang]] [[Century Egg]] [[Chop Suey]] [[Chongqing Noodles]] [[Chong Qing Hot Pot]] [[Chinese Tomato Egg]] [[Chinese Chive Pocket]] [[Citrus Chicken]] [[Cat Ear]] [[Coca Cola Chicken Wings]]

D: [[Dan Dan Noodles]] [[DongPo Stewed Pork]] [[Dapanji]] [[Donkey Burger]]

F: [[Fuqi Feipian]]

G: [[General Tso’s Chicken]] [[Guoba]] [[Fried Pork in Scoop]] [[Guilin Rice Noodles]]

H: [[Hot Dry Noodles]]

K: [[Kung Pao Chicken]]

L: [[Laziji]] [[Long Chao Shou]] [[Lanzhou Hand Pulled Noodles]] [[Luo Si Fen]]

M: [[Mao Cai]] [[Malatang]] [[Mapo Tofu]] [[Mushrooms In Oyster Sauce]] [[Ma La Xiang Guo]] [[Mao Xue Wang]]

P: [[Pig Feet Stew with Noodles]]

R: [[Red Cooked Eggplant]] [[Rice Noodle Roll]] [[Roujiamo]]

S: [[Sichuan Boiled Fish]] [[Sichuan Boiled Beef]] [[Sweet and Sour Ribs]] [[Steamed Fish Head with Chop Bell Pepper]] [[Saliva Chicken]] [[Suan La Fen]] [[Stinky Tofu]] [[Sesame Paste Noodles]] [[Sichuan Hot Pot]]

T: [[Twice cooked pork]]

Y: [[Yuxiang Shredded Pork]] [[Yangzhou Fried Rice]] [[Yang Chun Noodles]]

Z: [[Zongzi]]

== 😋 Snacks ==
[[White Rabbit Candy]] [[Three Squirrels]] [[Wahaha]] [[Qiaqia]] [[Truelove Food]] [[Xiangbalao]] [[Yake Food]] [[Yaoshengji Food]] [[Jianlibao]] [[Golden Monkey Food]] [[Niupi Candy]] [[Hsu Fu Chi]] [[Chinese Sesame Soft Candy]] [[Pan Pan Food]] [[Jin Zai Food]]

== 😊 Seasoning ==
Five Spice Powder [[Doubanjiang]] [[Pixian Doubanjiang]] [[Lao Gan Ma]] [[Hot Pot Sauce]]

== 🤣 Map==
[[Chinese Food Map]]: [[Chongqing Food]] [[Tibetan Food]] [[Xinjiang Food]] [[Inner Mongolia Food]] [[Yunnan Food]] [[Guizhou Food]] [[Ningxia Food]] [[Qinghai Food]] [[Gansu Food]] [[Guangxi Food]] [[Anhui Food]] [[Heilongjiang Food]] [[Fujian Food]] [[Jilin Food]] [[Liaoning Food]] [[Tianjin Food]] [[Hainan Food]] [[Henan Food]] [[Guangdong Food]] [[Hubei Food]] [[Hunan Food]] [[Jiangsu Food]] [[Shaanxi Food]]

== 😘 Donate ==

<blockquote>
<p>ChineseFoodWiki is a free encyclopedia introducing Chinese food and their recipes. Everyone is welcomed to edit and add new dishes!</p>
<footer>Welcome to <cite title="Source Title">Chinese Food Wiki</cite></footer>
</blockquote>

<center>

Jin Zai Food

2025-05-11T07:57:28Z

Admin:

{{#seo:
|title=Jin Zai Food 劲仔食品 - Chinese Food Wiki
|keywords=Jin Zai Food,Jìnzǎi shípǐn,劲仔食品,劲仔
|description=Jin Zai Food (Jìnzǎi shípǐn), pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.
}}
[[File:Jinzai Food.jpg|alt=Jin Zai Food|thumb|Jin Zai Food]]
Jin Zai Food '''(劲仔食品 Jìnzǎi shípǐn)''', pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.<ref>http://www.jinzaifood.cn/</ref>
----

== '''Overview''' ==
Jin Zai Food is the core brand under Hunan Jinzai Food Co., Ltd. The brand specializes in providing convenient, ready-to-eat, small-packaged casual snacks, and is particularly famous for its uniquely flavored and diverse "Small Fish" series. Jinzai Food's products are available across numerous provinces in China and are popular among a wide consumer base.
----

== '''History''' ==
The Jin Zai Food brand belongs to Hunan Jinzai Food Co., Ltd., which was established in 2004 with its headquarters initially located in Pingjiang County, Yueyang City, Hunan Province. Pingjiang is a well-known "Gluten Kingdom" and casual food production base in China, and Jinzai Food is a representative enterprise that originated and grew in the area. Over years of development, Jinzai Food has expanded from an initially potentially singular product line to become a comprehensive casual food enterprise covering multiple categories. It has also established modern production bases and sales networks. In September 2020, Jinzai Food successfully listed on the A-share market with its secret-braised small fish products, becoming known as the "First Stock of Fish Snacks."
----

== '''Products''' ==
[[File:Jinzai Products.png|alt=Jinzai Products|thumb|Jinzai Products]]
Jin Zai Food offers a diversified line of casual snack products. The products are known for their characteristic Chinese flavors, such as spicy, numbing-spicy (mala), soy sauce, and sweet and sour, catering to popular preferences for casual snacks.<ref>https://baike.baidu.com/item/%E5%8A%B2%E4%BB%94/7064509</ref>

* '''Jinzai Small Fish (劲仔小鱼):''' This is Jinzai Food's most well-known and representative series, and a globally leading braised snack in terms of sales. Jinzai Small Fish is prepared using deep-sea small fish sourced from oceanic fishing, combined with the Zhou family's century-old secret recipe from Pingjiang, Hunan, for braising. The product originates from the Hu Xiang (Hunan) famous dish "huobei fish" (smoked and dried fish), but the raw material has been upgraded from river fish to deep-sea small fish. After removing heads, tails, entrails, and impurities, the fish are braised in sauce to become flavorful fish snacks.
** '''Raw Materials:''' Selected deep-sea small fish
** '''Flavors:''' Mala (numbing spicy), Xiangla (fragrant spicy), Jiangxiang (sauce-flavored), Tangcu (sweet and sour)
* '''Jinzai Dried Tofu (劲仔豆干):''' Inheriting from Pingjiang Jianggan (sauce-braised dried tofu), this authentic flavored snack is made through a 24-hour traditional crafting process, involving 6 meticulous artisanal steps, 2 times soaking in braising liquid, and 4 times for flavor absorption.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Yanjü (salt-baked)
* '''Jinzai Dried Meat (劲仔肉干):''' Carefully selected high-quality Cherry Valley duck is used as the raw material. The skin and fat are removed, and high-protein, low-fat duck breast meat is precisely selected. The meat is lean yet not dry, firm, and chewy, and is braised with over a dozen natural spices.
** '''Raw Materials:''' High-quality duck breast meat
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Wuxiang (five-spice)
* '''Jinzai Vegetarian Meat (劲仔素肉):''' This hand-shredded vegetarian meat is a high-protein soybean product with a meat-like texture. It is made through innovative techniques and multiple meticulous artisanal steps, resulting in a flavorful snack.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Tianla (sweet and spicy)
* '''Jinzai Konjac (劲仔魔芋):''' Made from carefully selected high-quality konjac powder using innovative techniques. It undergoes multiple meticulous artisanal steps and flavor absorption, resulting in a unique flavored snack widely popular among consumers due to its low calorie content.
** '''Raw Materials:''' High-quality konjac
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Shan Jiao (mountain pepper)

----

== '''Operations and Company''' ==
Jin Zai Food is operated by Hunan Jinzai Food Co., Ltd. The company headquarters are currently located in Changsha City. The address is Floor 46, Building A, Wanda Plaza, Kaifu District, Changsha City, Hunan Province, Postal Code: 410005. The main contact number is 0731-89705777. The company possesses modern production facilities and emphasizes food safety and quality control. As a listed company (listed on the Shenzhen Stock Exchange since September 2020), Jinzai Food has significant strength in production scale, R&D investment, and market promotion. Its supply chain covers raw material procurement, production and processing, logistics and distribution, and market sales.
----

== '''Market and Sales''' ==
Jinzai Food's main market is mainland China. Sales channels cover nationwide supermarkets, convenience stores, grocery stores, wholesale markets, and major e-commerce platforms (such as Taobao, JD.com, Pinduoduo, etc.). The success of its flagship Jinzai Small Fish product, which boasts sales of over 6 billion packs and exports to 26 countries, underscores the brand's strong presence. Leveraging its iconic products, differentiated flavors, and extensive distribution network, Jinzai Food holds a significant market share in the Chinese casual food market, particularly in the fish product segment, and enjoys high brand recognition.

Jin Zai Food

2025-05-11T07:56:50Z

Admin:

{{#seo:
|title=Jin Zai Food 劲仔食品 - Chinese Food Wiki
|keywords=Jin Zai Food,Jìnzǎi shípǐn,劲仔食品,劲仔
|description=Jin Zai Food (Jìnzǎi shípǐn), pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.
}}
[[File:Jinzai Food.jpg|alt=Jin Zai Food|thumb|Jin Zai Food]]
Jin Zai Food '''(Jìnzǎi shípǐn)''', pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.<ref>http://www.jinzaifood.cn/</ref>
----

== '''Overview''' ==
Jin Zai Food is the core brand under Hunan Jinzai Food Co., Ltd. The brand specializes in providing convenient, ready-to-eat, small-packaged casual snacks, and is particularly famous for its uniquely flavored and diverse "Small Fish" series. Jinzai Food's products are available across numerous provinces in China and are popular among a wide consumer base.
----

== '''History''' ==
The Jin Zai Food brand belongs to Hunan Jinzai Food Co., Ltd., which was established in 2004 with its headquarters initially located in Pingjiang County, Yueyang City, Hunan Province. Pingjiang is a well-known "Gluten Kingdom" and casual food production base in China, and Jinzai Food is a representative enterprise that originated and grew in the area. Over years of development, Jinzai Food has expanded from an initially potentially singular product line to become a comprehensive casual food enterprise covering multiple categories. It has also established modern production bases and sales networks. In September 2020, Jinzai Food successfully listed on the A-share market with its secret-braised small fish products, becoming known as the "First Stock of Fish Snacks."
----

== '''Products''' ==
[[File:Jinzai Products.png|alt=Jinzai Products|thumb|Jinzai Products]]
Jin Zai Food offers a diversified line of casual snack products. The products are known for their characteristic Chinese flavors, such as spicy, numbing-spicy (mala), soy sauce, and sweet and sour, catering to popular preferences for casual snacks.<ref>https://baike.baidu.com/item/%E5%8A%B2%E4%BB%94/7064509</ref>

* '''Jinzai Small Fish (劲仔小鱼):''' This is Jinzai Food's most well-known and representative series, and a globally leading braised snack in terms of sales. Jinzai Small Fish is prepared using deep-sea small fish sourced from oceanic fishing, combined with the Zhou family's century-old secret recipe from Pingjiang, Hunan, for braising. The product originates from the Hu Xiang (Hunan) famous dish "huobei fish" (smoked and dried fish), but the raw material has been upgraded from river fish to deep-sea small fish. After removing heads, tails, entrails, and impurities, the fish are braised in sauce to become flavorful fish snacks.
** '''Raw Materials:''' Selected deep-sea small fish
** '''Flavors:''' Mala (numbing spicy), Xiangla (fragrant spicy), Jiangxiang (sauce-flavored), Tangcu (sweet and sour)
* '''Jinzai Dried Tofu (劲仔豆干):''' Inheriting from Pingjiang Jianggan (sauce-braised dried tofu), this authentic flavored snack is made through a 24-hour traditional crafting process, involving 6 meticulous artisanal steps, 2 times soaking in braising liquid, and 4 times for flavor absorption.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Yanjü (salt-baked)
* '''Jinzai Dried Meat (劲仔肉干):''' Carefully selected high-quality Cherry Valley duck is used as the raw material. The skin and fat are removed, and high-protein, low-fat duck breast meat is precisely selected. The meat is lean yet not dry, firm, and chewy, and is braised with over a dozen natural spices.
** '''Raw Materials:''' High-quality duck breast meat
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Wuxiang (five-spice)
* '''Jinzai Vegetarian Meat (劲仔素肉):''' This hand-shredded vegetarian meat is a high-protein soybean product with a meat-like texture. It is made through innovative techniques and multiple meticulous artisanal steps, resulting in a flavorful snack.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Tianla (sweet and spicy)
* '''Jinzai Konjac (劲仔魔芋):''' Made from carefully selected high-quality konjac powder using innovative techniques. It undergoes multiple meticulous artisanal steps and flavor absorption, resulting in a unique flavored snack widely popular among consumers due to its low calorie content.
** '''Raw Materials:''' High-quality konjac
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Shan Jiao (mountain pepper)

----

== '''Operations and Company''' ==
Jin Zai Food is operated by Hunan Jinzai Food Co., Ltd. The company headquarters are currently located in Changsha City. The address is Floor 46, Building A, Wanda Plaza, Kaifu District, Changsha City, Hunan Province, Postal Code: 410005. The main contact number is 0731-89705777. The company possesses modern production facilities and emphasizes food safety and quality control. As a listed company (listed on the Shenzhen Stock Exchange since September 2020), Jinzai Food has significant strength in production scale, R&D investment, and market promotion. Its supply chain covers raw material procurement, production and processing, logistics and distribution, and market sales.
----

== '''Market and Sales''' ==
Jinzai Food's main market is mainland China. Sales channels cover nationwide supermarkets, convenience stores, grocery stores, wholesale markets, and major e-commerce platforms (such as Taobao, JD.com, Pinduoduo, etc.). The success of its flagship Jinzai Small Fish product, which boasts sales of over 6 billion packs and exports to 26 countries, underscores the brand's strong presence. Leveraging its iconic products, differentiated flavors, and extensive distribution network, Jinzai Food holds a significant market share in the Chinese casual food market, particularly in the fish product segment, and enjoys high brand recognition.

Jin Zai Food

2025-05-11T07:56:12Z

Admin:

{{#seo:
|title=Jin Zai Food 劲仔食品 - Chinese Food Wiki
|keywords=Jin Zai Food,Jìnzǎi shípǐn,劲仔食品,劲仔
|description=Jin Zai Food (Jìnzǎi shípǐn), pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.
}}
[[File:Jinzai Food.jpg|alt=Jin Zai Food|thumb|Jin Zai Food]]
Jin Zai Food '''(Jìnzǎi shípǐn)''', pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.<ref>http://www.jinzaifood.cn/</ref>
----'''Overview'''

Jin Zai Food is the core brand under Hunan Jinzai Food Co., Ltd. The brand specializes in providing convenient, ready-to-eat, small-packaged casual snacks, and is particularly famous for its uniquely flavored and diverse "Small Fish" series. Jinzai Food's products are available across numerous provinces in China and are popular among a wide consumer base.
----'''History'''

The Jin Zai Food brand belongs to Hunan Jinzai Food Co., Ltd., which was established in 2004 with its headquarters initially located in Pingjiang County, Yueyang City, Hunan Province. Pingjiang is a well-known "Gluten Kingdom" and casual food production base in China, and Jinzai Food is a representative enterprise that originated and grew in the area. Over years of development, Jinzai Food has expanded from an initially potentially singular product line to become a comprehensive casual food enterprise covering multiple categories. It has also established modern production bases and sales networks. In September 2020, Jinzai Food successfully listed on the A-share market with its secret-braised small fish products, becoming known as the "First Stock of Fish Snacks."
----'''Products'''
[[File:Jinzai Products.png|alt=Jinzai Products|thumb|Jinzai Products]]
Jin Zai Food offers a diversified line of casual snack products. The products are known for their characteristic Chinese flavors, such as spicy, numbing-spicy (mala), soy sauce, and sweet and sour, catering to popular preferences for casual snacks.<ref>https://baike.baidu.com/item/%E5%8A%B2%E4%BB%94/7064509</ref>

* '''Jinzai Small Fish (劲仔小鱼):''' This is Jinzai Food's most well-known and representative series, and a globally leading braised snack in terms of sales. Jinzai Small Fish is prepared using deep-sea small fish sourced from oceanic fishing, combined with the Zhou family's century-old secret recipe from Pingjiang, Hunan, for braising. The product originates from the Hu Xiang (Hunan) famous dish "huobei fish" (smoked and dried fish), but the raw material has been upgraded from river fish to deep-sea small fish. After removing heads, tails, entrails, and impurities, the fish are braised in sauce to become flavorful fish snacks.
** '''Raw Materials:''' Selected deep-sea small fish
** '''Flavors:''' Mala (numbing spicy), Xiangla (fragrant spicy), Jiangxiang (sauce-flavored), Tangcu (sweet and sour)
* '''Jinzai Dried Tofu (劲仔豆干):''' Inheriting from Pingjiang Jianggan (sauce-braised dried tofu), this authentic flavored snack is made through a 24-hour traditional crafting process, involving 6 meticulous artisanal steps, 2 times soaking in braising liquid, and 4 times for flavor absorption.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Yanjü (salt-baked)
* '''Jinzai Dried Meat (劲仔肉干):''' Carefully selected high-quality Cherry Valley duck is used as the raw material. The skin and fat are removed, and high-protein, low-fat duck breast meat is precisely selected. The meat is lean yet not dry, firm, and chewy, and is braised with over a dozen natural spices.
** '''Raw Materials:''' High-quality duck breast meat
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Wuxiang (five-spice)
* '''Jinzai Vegetarian Meat (劲仔素肉):''' This hand-shredded vegetarian meat is a high-protein soybean product with a meat-like texture. It is made through innovative techniques and multiple meticulous artisanal steps, resulting in a flavorful snack.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Tianla (sweet and spicy)
* '''Jinzai Konjac (劲仔魔芋):''' Made from carefully selected high-quality konjac powder using innovative techniques. It undergoes multiple meticulous artisanal steps and flavor absorption, resulting in a unique flavored snack widely popular among consumers due to its low calorie content.
** '''Raw Materials:''' High-quality konjac
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Shan Jiao (mountain pepper)

----'''Operations and Company'''

Jin Zai Food is operated by Hunan Jinzai Food Co., Ltd. The company headquarters are currently located in Changsha City. The address is Floor 46, Building A, Wanda Plaza, Kaifu District, Changsha City, Hunan Province, Postal Code: 410005. The main contact number is 0731-89705777. The company possesses modern production facilities and emphasizes food safety and quality control. As a listed company (listed on the Shenzhen Stock Exchange since September 2020), Jinzai Food has significant strength in production scale, R&D investment, and market promotion. Its supply chain covers raw material procurement, production and processing, logistics and distribution, and market sales.
----'''Market and Sales'''

Jinzai Food's main market is mainland China. Sales channels cover nationwide supermarkets, convenience stores, grocery stores, wholesale markets, and major e-commerce platforms (such as Taobao, JD.com, Pinduoduo, etc.). The success of its flagship Jinzai Small Fish product, which boasts sales of over 6 billion packs and exports to 26 countries, underscores the brand's strong presence. Leveraging its iconic products, differentiated flavors, and extensive distribution network, Jinzai Food holds a significant market share in the Chinese casual food market, particularly in the fish product segment, and enjoys high brand recognition.

File:Jinzai Products.png

2025-05-11T07:55:34Z

Admin:

Jinzai Products

File:Jinzai Food.jpg

2025-05-11T07:55:05Z

Admin:

Jin Zai Food

2025-05-11T07:53:11Z

Admin: Created page with "{{#seo: |title=Jin Zai Food 劲仔食品 - Chinese Food Wiki |keywords=Jin Zai Food,Jìnzǎi shípǐn,劲仔食品,劲仔 |description=Jin Zai Food (Jìnzǎi shípǐn), pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market..."

{{#seo:
|title=Jin Zai Food 劲仔食品 - Chinese Food Wiki
|keywords=Jin Zai Food,Jìnzǎi shípǐn,劲仔食品,劲仔
|description=Jin Zai Food (Jìnzǎi shípǐn), pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.
}}

Jin Zai Food '''(Jìnzǎi shípǐn)''', pronounced Jìnzǎi shípǐn in Pinyin, is a Chinese casual snack brand and manufacturing company. Its product range primarily consists of small-packaged leisure foods, including fish products (such as Jinzai Small Fish), bean products, nuts, and meat products. It holds significant recognition and market share in the Chinese market. Jinzai's flagship product, Jinzai Small Fish, is prepared using a secret braising recipe, exported to 26 countries, and has sold over 6 billion packs, making it a globally leading braised snack in terms of sales.<ref>http://www.jinzaifood.cn/</ref>
----'''Overview'''

Jin Zai Food is the core brand under Hunan Jinzai Food Co., Ltd. The brand specializes in providing convenient, ready-to-eat, small-packaged casual snacks, and is particularly famous for its uniquely flavored and diverse "Small Fish" series. Jinzai Food's products are available across numerous provinces in China and are popular among a wide consumer base.
----'''History'''

The Jin Zai Food brand belongs to Hunan Jinzai Food Co., Ltd., which was established in 2004 with its headquarters initially located in Pingjiang County, Yueyang City, Hunan Province. Pingjiang is a well-known "Gluten Kingdom" and casual food production base in China, and Jinzai Food is a representative enterprise that originated and grew in the area. Over years of development, Jinzai Food has expanded from an initially potentially singular product line to become a comprehensive casual food enterprise covering multiple categories. It has also established modern production bases and sales networks. In September 2020, Jinzai Food successfully listed on the A-share market with its secret-braised small fish products, becoming known as the "First Stock of Fish Snacks."
----'''Products'''

Jin Zai Food offers a diversified line of casual snack products. The products are known for their characteristic Chinese flavors, such as spicy, numbing-spicy (mala), soy sauce, and sweet and sour, catering to popular preferences for casual snacks.<ref>https://baike.baidu.com/item/%E5%8A%B2%E4%BB%94/7064509</ref>

* '''Jinzai Small Fish (劲仔小鱼):''' This is Jinzai Food's most well-known and representative series, and a globally leading braised snack in terms of sales. Jinzai Small Fish is prepared using deep-sea small fish sourced from oceanic fishing, combined with the Zhou family's century-old secret recipe from Pingjiang, Hunan, for braising. The product originates from the Hu Xiang (Hunan) famous dish "huobei fish" (smoked and dried fish), but the raw material has been upgraded from river fish to deep-sea small fish. After removing heads, tails, entrails, and impurities, the fish are braised in sauce to become flavorful fish snacks.
** '''Raw Materials:''' Selected deep-sea small fish
** '''Flavors:''' Mala (numbing spicy), Xiangla (fragrant spicy), Jiangxiang (sauce-flavored), Tangcu (sweet and sour)
* '''Jinzai Dried Tofu (劲仔豆干):''' Inheriting from Pingjiang Jianggan (sauce-braised dried tofu), this authentic flavored snack is made through a 24-hour traditional crafting process, involving 6 meticulous artisanal steps, 2 times soaking in braising liquid, and 4 times for flavor absorption.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Yanjü (salt-baked)
* '''Jinzai Dried Meat (劲仔肉干):''' Carefully selected high-quality Cherry Valley duck is used as the raw material. The skin and fat are removed, and high-protein, low-fat duck breast meat is precisely selected. The meat is lean yet not dry, firm, and chewy, and is braised with over a dozen natural spices.
** '''Raw Materials:''' High-quality duck breast meat
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Jiangxiang (sauce-flavored), Wuxiang (five-spice)
* '''Jinzai Vegetarian Meat (劲仔素肉):''' This hand-shredded vegetarian meat is a high-protein soybean product with a meat-like texture. It is made through innovative techniques and multiple meticulous artisanal steps, resulting in a flavorful snack.
** '''Raw Materials:''' High-quality non-GMO soybeans
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Tianla (sweet and spicy)
* '''Jinzai Konjac (劲仔魔芋):''' Made from carefully selected high-quality konjac powder using innovative techniques. It undergoes multiple meticulous artisanal steps and flavor absorption, resulting in a unique flavored snack widely popular among consumers due to its low calorie content.
** '''Raw Materials:''' High-quality konjac
** '''Flavors:''' Xiangla (fragrant spicy), Mala (numbing spicy), Shaokao (barbecue), Shan Jiao (mountain pepper)

----'''Operations and Company'''

Jin Zai Food is operated by Hunan Jinzai Food Co., Ltd. The company headquarters are currently located in Changsha City. The address is Floor 46, Building A, Wanda Plaza, Kaifu District, Changsha City, Hunan Province, Postal Code: 410005. The main contact number is 0731-89705777. The company possesses modern production facilities and emphasizes food safety and quality control. As a listed company (listed on the Shenzhen Stock Exchange since September 2020), Jinzai Food has significant strength in production scale, R&D investment, and market promotion. Its supply chain covers raw material procurement, production and processing, logistics and distribution, and market sales.
----'''Market and Sales'''

Jinzai Food's main market is mainland China. Sales channels cover nationwide supermarkets, convenience stores, grocery stores, wholesale markets, and major e-commerce platforms (such as Taobao, JD.com, Pinduoduo, etc.). The success of its flagship Jinzai Small Fish product, which boasts sales of over 6 billion packs and exports to 26 countries, underscores the brand's strong presence. Leveraging its iconic products, differentiated flavors, and extensive distribution network, Jinzai Food holds a significant market share in the Chinese casual food market, particularly in the fish product segment, and enjoys high brand recognition.

Mapo Tofu

2025-05-11T03:44:30Z

Admin:

{{#seo:
|title=Mapo Tofu (Ma Po Dou Fu) - Chinese Food Wiki
|keywords=Mapo Tofu,Ma Po Dou Fu
|description=Mapo Tofu (Simplified Chinese: 麻婆豆腐; Traditional Chinese: 麻婆豆腐; Pinyin: Málà dòufu;). Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes.
}}

{{Infobox chinese food
| name = Mapo Tofu
| image = Mapo_Tofo.png
| caption = Mapo Tofu
| pinyin = Ma Po Dou Fu
| alternate_name = Mapo Dou Fu
| country = China
| region = Sichuan
| national_cuisine =
| year = 19th Century
| type = Stir-fried
| course = Main Course
| main_ingredient =
| minor_ingredient =
| similar_dish =
| other = Cooking time:
}}

== Introduction ==

Mapo Tofu (Simplified Chinese: 麻婆豆腐; Traditional Chinese: 麻婆豆腐; Pinyin: Málà dòufu;). Mapo Tofu can be found in nearly any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. This dish can also be called the Mapo Doufu. Mapo Tofu is a traditional Sichuan Cuisine Dish, is consisted of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broadbean and chili paste) and douchi (fermented black beans), along with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

"Ma" stands for "ma-zi" (Chinese: mázi, 麻子) which means pockmarks. "Po" is the first syllable of "popo" (Chinese: 婆婆, pópo) which means an old woman or grandma. Hence, mapo is an old woman whose face is pockmarked. It is thus sometimes translated as "pockmarked grandma's beancurd".

== Characteristics ==

The taste is unique and the taste is smooth.

Authentic mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic málà (numbing spiciness) flavor of Sichuan cuisine.

The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: má 麻 (numbing), là 辣 (spicy hot), tāng 烫 (hot temperature), xiān 鲜 (fresh), nèn 嫩 (tender and soft), xiāng 香 (aromatic), and sū 酥 (flaky).

The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.

The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste (salty bean paste) from Sichuan's Pixian county ([[Pixian Doubanjiang|郫县豆瓣酱]]), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, green onions, and rice wine.

Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).

== Nutrition ==

Calories (kcal) 126.17 (Per 100 grams)

Carbohydrate (g) 5.37 (Per 100 grams)

Fat (g) 8.90 (Per 100 grams)

Protein (g) 6.35 (Per 100 grams)

Cellulose (g) 0.53 (Per 100 grams)

== Calories ==

Mapo Tofu (Ma Po Dou Fu) is estimated to be 126 kcal per 100 grams of calories.

== In Chinese ==

Simplified Chinese: 麻婆豆腐;

Traditional Chinese: 麻婆豆腐;

Pinyin: má pó dòu fǔ;

== Origin ==

Legend has it that in Qing Dynasty, there was an old woman named Chen Po, who runned a tofu business. She was so good at making tofu and therefore had a flourishing business that other tofu makers and restaurants owners envied her and made her a discriminative name "Ma Po". Chen Po is aware of their slander, but she decided to focus on her business. One day she accidently invented a new way of cooking tofu, and the dish was so delicious that it became so famous over the place.

== Variations ==

Mapo doufu can also be found in restaurants in other Chinese provinces as well as in Japan and Korea where the flavor is adapted to local tastes.

In the west, the dish is often greatly changed, with its spiciness severely toned down to widen its appeal.

This happens particularly in Chinese restaurants not specialising in Sichuan cuisine. In American Chinese cuisine, the dish is often made without meat to appeal to vegetarians, using shiitakes or other edible mushrooms as substitutes to meat, as with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the original dish.

== Ingredient ==

{| class="wikitable"
| silken tofu block || 14 ounce
|-
| soy sauce || 2 teaspoon
|-
| potato starch || 1 teaspoon
|-
| sugar || = 1 teaspoon
|-
| sesame oil || 1 tablespoon
|-
| minced garlic || 2 medium cloves
|-
| minced ginger || 2 teaspoons
|-
| minced green onions (white part only) || 2
|-
| Sichuan peppercorns || 1/2 teaspoon
|-
| doubanjiang (chili bean paste) || 2 teaspoons
|-
| low sodium chicken broth || 1/2 cup
|}

== Recipe ==

1. Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

2. Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry until fragrant. Add Sichuan pepper and continue stir-frying for about 30 seconds. Add the [[doubanjiang]] and stir to distribute.

3. Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

4. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, then boil until the sauce thickens.

5. Garnished with the green parts of the green onions, then serve with hot rice.

<br>

== Health ==

Enriched with animal and plant proteins, calcium, phosphorus, iron, vitamins and carbohydrates, it has the effect of replenishing the fluid, and moistening the dryness, and replenishing the essence.

In summer, it can strengthen the spleen, which is good for fitness and disease prevention.

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<div class="col-md-4">[[File:Sichuan Hot Pot or Chengdu Hot Pot.jpg|thumb|200x150px|link=Sichuan Hot Pot|[[Sichuan Hot Pot]] 四川火锅 or 成都火锅]]</div>
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[[Sichuan Hot Pot]] (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. [[Chong Qing Hot Pot]] is also popular in local.</div>
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C: [[Chuan Chuan Xiang]] [[Century Egg]] [[Chop Suey]] [[Chongqing Noodles]] [[Chong Qing Hot Pot]] [[Chinese Tomato Egg]] [[Chinese Chive Pocket]] [[Citrus Chicken]] [[Cat Ear]] [[Coca Cola Chicken Wings]]

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K: [[Kung Pao Chicken]]

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M: [[Mao Cai]] [[Malatang]] [[Mapo Tofu]] [[Mushrooms In Oyster Sauce]] [[Ma La Xiang Guo]] [[Mao Xue Wang]]

P: [[Pig Feet Stew with Noodles]]

R: [[Red Cooked Eggplant]] [[Rice Noodle Roll]] [[Roujiamo]]

S: [[Sichuan Boiled Fish]] [[Sichuan Boiled Beef]] [[Sweet and Sour Ribs]] [[Steamed Fish Head with Chop Bell Pepper]] [[Saliva Chicken]] [[Suan La Fen]] [[Stinky Tofu]] [[Sesame Paste Noodles]] [[Sichuan Hot Pot]]

T: [[Twice cooked pork]]

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Shaanxi Food

2025-05-08T09:11:42Z

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{{#seo:
|title=Shaanxi Food Shaanxi Cuisine Qin Cuisine 陕西菜 - Chinese Food Wiki
|keywords=Shaanxi Food,Shaanxi Cuisine,Qin Cuisine, 陕西菜
|description=Shaanxi cuisine (陕西菜, Shǎnxī cài), also known as Qin cuisine (秦菜, Qíncài), is considered a significant regional culinary style in China. It encompasses the flavors of areas including Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, often referred to collectively as the "Greater Northwest" flavor (大西北风味, Dà Xīběi fēngwèi). However, Shaanxi cuisine and Gansu cuisine (陇菜, Lǒngcài) are the most representative within this broader category. In the Spring and Autumn and Warring States periods, Shaanxi was the territory of the Qin state, hence the abbreviation "Qin." Most of Gansu Province lies west of Mount Long, and historically there were administrative divisions like "Longxi Commandery" and "Longyou Commandery," hence the abbreviation "Long."
}}
[[File:Shaanxi.jpg|alt=Shaanxi|thumb|Shaanxi]]
Shaanxi cuisine (陕西菜, Shǎnxī cài), also known as Qin cuisine (秦菜, Qíncài), is considered a significant regional culinary style in China. It encompasses the flavors of areas including Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, often referred to collectively as the "Greater Northwest" flavor (大西北风味, Dà Xīběi fēngwèi). However, Shaanxi cuisine and Gansu cuisine (陇菜, Lǒngcài) are the most representative within this broader category. In the Spring and Autumn and Warring States periods, Shaanxi was the territory of the Qin state, hence the abbreviation "Qin." Most of Gansu Province lies west of Mount Long, and historically there were administrative divisions like "Longxi Commandery" and "Longyou Commandery," hence the abbreviation "Long."
----

== '''History''' ==
Shaanxi Province is located in the middle reaches of the Yellow River and is considered the cradle of the Chinese nation's culture and an important origin of Chinese culinary techniques. Qin cuisine is a very significant school within Chinese cooking. As a reflection of culture, its dishes and cuisine are also recorded in history for their long tradition and rich origins. For example, the cooking stoves and millet unearthed at the Banpo Neolithic village site (now Banpo Museum) in the eastern suburbs of Xi'an demonstrate that the ancient inhabitants here, over 6,000 years ago, had not only moved beyond a "raw meat and blood" state but had also initially mastered cooking techniques.

"Qinzhong has been an imperial capital since ancient times" (秦中自古帝王州). Shaanxi was the capital location for 13 dynasties, including the Zhou, Qin, Han, Sui, and Tang, spanning over 1,000 years. Due to the favorable political, economic, and cultural conditions of the time, Qin cuisine was able to absorb the essence of dishes from various regions, integrate the flavors of different ethnic groups, and draw upon and inherit the techniques of imperial court dishes from successive dynasties. Therefore, it is known for its wide variety of dishes, diverse flavors, classical charm, and ancient taste that has lasted through the ages.

During the Qin and Han periods, Qin cuisine reached its second peak of development. Lüshi Chunqiu (吕氏春秋·本味), compiled under the direction of Prime Minister Lü Buwei of Qin, comprehensively summarized the culinary achievements of the pre-Qin period. It provided a systematic and scientific discussion on cooking, covering everything from ingredient selection and processing to seasoning and heat control, guiding Chinese culinary practice ever since. Many of its views remain correct today.

During the Sui and Tang dynasties, Qin cuisine reached its third peak. Chang'an, the Western Capital at that time, had developed into one of the largest cities in the world. Not only were teahouses and wine shops densely packed, but their scale of operation was also very large.

After the late Tang dynasty, due to frequent wars in the north, the political and economic center of the country gradually shifted southward. The Yuan, Ming, and Qing dynasties all established their capitals in Beijing, and Shaanxi and Xi'an's political status was not as prominent as before. However, as a major regional center, wealthy gentry and nobles still gathered here. Over these long years, Qin cuisine also developed slowly alongside. It wasn't until the 1930s that Xi'an and other areas became more important again, and economic and cultural development further progressed, leading to a more prosperous and flourishing catering industry.

During the Anti-Japanese War, Qin cuisine reached its fourth peak. Restaurants from various culinary schools, including Beijing, Tianjin, Shandong, Henan, Shanxi, Sichuan, Hunan, Guangdong, Hubei, Huaiyang, Suxi, as well as Western restaurants, successively entered Xi'an, Xianyang, Baoji, Hanzhong, and other places. In Xi'an alone, there were over 100 large and medium-sized restaurants, allowing Qin cuisine to absorb fresh influences.
----

== '''Representative Dishes''' ==
Historically, the "Ancient Silk Road" (古丝绸之路) stretched from Chang'an (present-day Xi'an) to the eastern Mediterranean coast (Roman Empire) and the Black Sea entrance (Constantinople). Due to the political, economic, cultural, and trade development at the time, many famous historical sites were formed, which also brought about the corresponding development of food and drink. The flavors of Qin and Long (Shaanxi and Gansu) are primarily composed of dishes from government offices (衙门菜, Yámen cài), merchants (商贾菜, Shānggǔ cài), market/restaurants (市肆菜, Shìsì cài), folk/home cooking (民间菜, Mínjiān cài), and ethnic cuisines, mainly Hui Muslim cuisine (清真菜, Qīngzhēn cài).

* '''Government Office Cuisine (衙门菜):''' Also known as official cuisine, it has a long history and is known for its elegance, such as "Pork Hock with a Handle" (带把肘子, Dài bǎ zhǒuzi) and "Chopstick Tip Spring" (箸头春, Zhùtóu chūn).
* '''Merchant Cuisine (商贾菜):''' Excels in using precious ingredients, such as "Golden Coin Fat Choy" (金钱发菜, Jīnqián fàcài) and "Buddha's Hand Shark Fin" (佛手鱼翅, Fóshǒu yúchì).
* '''Market/Restaurant Cuisine (市肆菜):''' Centered in important towns like Xi'an and Lanzhou, it focuses on the dishes of famous restaurants and eateries. To attract customers, competition was fierce, with each having its own strengths. Representative famous dishes include: "Bright Four Joys" (明四喜, Míng sì xǐ), "Milk Soup Fish Pot" (奶汤锅子鱼, Nǎitāng guōzi yú), "Simmered Shredded Squid" (煨鱿鱼丝, Wēi yóuyú sī), and "Braised Mixed Three Fresh Ingredients" (烩肉三鲜, Huì ròu sān xiān).
* '''Folk Cuisine (民间菜):''' Economical and practical, with a strong local flavor, such as "Bald Meat Slices" (光头肉片, Guāngtóu ròupiàn), "Shredded Pork Braised Eggplant" (肉丝烧茄子, Ròusī shāo qiézi), and "Hulu Tou" (葫芦头, Húlutóu).
* '''Ethnic Cuisine (清真菜):''' Primarily Hui Muslim cuisine, which took shape in the Ming and Qing dynasties and became well-known, such as the "Whole Lamb Feast" (全羊席, Quányáng xí).

Each of the five components of Qin-Long flavor has its own characteristics. However, due to the market/restaurant cuisine's wide variety of dishes, numerous famous chefs, geographical advantages, and broad exposure, it has continuously innovated and developed, enriched and improved on the basis of maintaining traditional characteristics. It has always held the leading position in Qin-Long flavor and has had a certain influence on the development of government office, merchant, folk, and ethnic cuisines.
----

== '''Background''' ==
Shaanxi cuisine is represented by Guanzhong cuisine (关中菜, Guānzhōng cài), Southern Shaanxi cuisine (陕南菜, Shǎnnán cài), and Northern Shaanxi cuisine (陕北菜, Shǎnběi cài). Shaanxi holds an important position in the history of Chinese cultural development, and its culinary development can be traced back to the Yangshao culture period. Although Shaanxi cuisine is not listed among the Eight Great Cuisines, Qin cuisine is actually one of China's oldest cuisines. Its formation and development have, to varying degrees, influenced other Chinese cuisines. The formation of Qin cuisine can be traced back to the time when the ancient Duke Danfu (古公亶父) established the Zhou plain. As the Zhou dynasty grew stronger, its diet gradually became richer.
----

== '''Classification''' ==
Qin cuisine is composed of Folk Cuisine (民间菜), Market/Restaurant Cuisine (市肆菜), Imperial/Official Cuisine (宫廷官府菜), Ethnic Cuisine (民族菜), and Temple Cuisine (寺院菜). It is divided into three regional flavors: Guanzhong (关中), Northern Shaanxi (陕北), and Southern Shaanxi (陕南). These three regional flavors each have unique characteristics and strengths.

* '''Guanzhong Flavor (关中风味, Guānzhōng fēngwèi):''' Centered in Xi'an and including the areas of Sanyuan, Dali, Xianyang, Tongchuan, and Baoji, Guanzhong cuisine is the typical representative of Qin cuisine. Famous restaurants serving authentic Qin cuisine include Xi'an Restaurant, Xi'an Renmin Dasha, Baixing Chufang, Taoli Chun Restaurant, Qingyazhai Restaurant, Tongshengxiang Restaurant, Jiefang Road Dumpling Restaurant, Chunfasheng Restaurant, Xi'an Roast Duck Restaurant, Defachang Restaurant, Laosunjia Restaurant, etc. Major representative dishes include "Hulu Chicken" (葫芦鸡), "Chicken and Rice Sea Cucumber" (鸡米海参), "Warm Mixed Shredded Pork Waist" (温拌腰丝), "Walnut Kernel Mushroom Flanked Double Crisp" (桃仁口蘑氽双脆), "Milk Soup Fish Pot" (奶汤锅子鱼), "Stuffed Golden Coin Fat Choy" (酿金钱发菜), "Lotus Pod Chicken" (莲蓬鸡), "Braised Large Intestine" (烧大肠), "Bonsai Three Shredded Skins" (盆景三皮丝), "Roast Lamb Leg" (烤羊腿), "Red Oil Flower Tripe" (红油花肚), "Roast Whole Lamb" (烤全羊), "Red Robe Lotus Seeds" (红袍莲籽), "Fish and Lamb Stewed Fresh" (鱼羊烧鲜), and "369 Sliced Roast Duck" (369片皮烤鸭). Mingdeting in Sanyuan is a famous restaurant with a long history, with representative dishes including "Pork Hock with a Handle" (带把肘子), "Water Ground Shreds" (水磨丝), "Promotion Chart" (dish name, 升官图), and "Honey Glazed Roller" (蜜汁轱辘).
* '''Northern Shaanxi Flavor (陕北风味, Shǎnběi fēngwèi):''' Includes dishes from Yulin, Yan'an, and Suide. Major representative dishes include "Hand-grabbed Lamb" (手抓羊肉), "Lamb with Frozen Tofu" (羊肉冻豆腐), "Red Braised Dog Meat" (红焖狗肉), "Tai Chi Fish Threads" (太极鱼线), and "Sai Shang Stew" (塞上烩菜).
* '''Southern Shaanxi Flavor (陕南风味, Shǎnnán fēngwèi):''' Includes dishes from Hanzhong, Shangluo, and Ankang. Major representative dishes include "White Blood Sea Cucumber" (白血海参), "Hanjiang River Eight Treasure Soft-shelled Turtle" (汉江八宝鳖), "Qinba Four Treasure Chicken" (秦巴四珍鸡), "Braised Fish Mei" (烧鱼梅), "Shangzhi Meat" (商芝肉), "Alfalfa Meat Potstickers" (苜蓿肉锅贴), and "Vetch Shredded Pork Tenderloin" (薇菜里脊丝).

----

== '''Stir-fried Dishes''' ==

* Chicken Mousse with Shark Fin (鸡茸鱼翅, Jī róng yúchì)
* Clear Soup Fish Balls (清汤鱼丸, Qīngtāng yúwán)
* Red Braised Chicken Chunks (红焖鸡块, Hóng mèn jīkuài)
* Stir-fried Pork Slices with Lotus Root (莲菜炒肉片, Liáncài chǎo ròupiàn)
* Clear Soup Bird's Nest (清汤官燕, Qīngtāng guānyàn)
* Astragalus and Codonopsis Stewed Soft-shelled Turtle (参芪炖甲鱼, Shēn qí dùn jiǎyú)
* Clay Pot Chicken (罐罐鸡, Guànguàn jī)
* Stir-fried Pork with Garlic Sprouts (蒜苔炒肉丝, Suàntái chǎo ròusī)
* Chicken and Rice Sea Cucumber (鸡米海参, Jīmǐ hǎishēn)
* Steamed Soft-shelled Turtle (清蒸甲鱼, Qīngzhēng jiǎyú)
* Stir-fried Duck Slices with Ginger Shoots (姜芽煸鸭片, Jiāngyá biān yā piàn)
* Shredded Pork with Ginger Shoots (姜芽肉丝, Jiāngyá ròusī)
* Scallion Braised Sea Cucumber (葱黄烧海参, Cōnghuáng shāo hǎishēn)
* Dry Fried Eel (干煸鳝鱼, Gān biān shànyú)
* Flanked Duck Slices with Mushrooms (口蘑氽鸭片, Kǒumó tǔn yā piàn)
* Lotus Leaf Pork Tenderloin (荷叶里脊, Héyè lǐji)
* Bear Bile Fish Maw (熊黄鱼肚, Xiónghuáng yú dù)
* Konjac Shredded Eel (魔芋鳝丝, Móyù shànsī)
* Clear Stewed Young Pigeon (清炖乳鸽, Qīngdùn rǔgē)
* Warm Mixed Shredded Pork Waist (温拌腰丝, Wēn bàn yāosī)
* Hot and Sour Fish Lips (酸辣鱼唇, Suānlà yú chún)
* Yellow Braised Eel Segments (黄焖鳝段, Huáng mèn shànduàn)
* Phoenix Eye Pigeon Egg (凤眼鸽蛋, Fèngyǎn gēdàn)
* Milk Soup Pork Tripe (奶汤肚块, Nǎitāng dù kuài)
* Simmered Shredded Squid (煨鱿鱼丝, Wēi yóuyú sī)
* Eel and Rice Wine Soup (鳝和羹, Shàn hé gēng)
* Eight Treasure Meat (八宝肉, Bābǎo ròu)
* Spicy Flanked Double Crisp (辣子氽双脆, Làzi tǔn shuāngcuì)
* Three Shredded Squid Rolls (三丝鱿鱼卷, Sān sī yóuyú juǎn)
* Sesame Large Shrimp (芝麻大虾, Zhīma dà xiā)
* Flanked Pork Tripe Chunks (炝肚块, Qiàng dù kuài)
* Quick Fried Pork Tripe Tips (爆炒肚仁, Bào chǎo dùrén)
* Sweet and Sour Squid Rolls (糖醋鱿鱼卷, Tángcù yóuyú juǎn)
* Shrimp with Tomato Sauce (茄汁虾仁, Qiézhī xiārén)
* Mustard Pork Hock (芥茉肘子, Jièmo zhǒuzi)
* Blanched Meatballs (生氽丸子, Shēng tǔn wánzi)
* Hot and Sour Shredded Squid (酸辣鱿鱼丝, Suānlà yóuyú sī)
* Preserved Beans with Shrimp (老豆虾仁, Lǎodòu xiārén)
* Pork Hock with a Handle (带把肘子, Dài bǎ zhǒuzi)
* Winter Melon and Pork Rib Soup (冬瓜排骨汤, Dōngguā páigǔ tāng)
* Sweet and Sour Carp (糖醋鲤鱼, Tángcù lǐyú)
* Oil-blasted Shrimp (油爆虾仁, Yóu bào xiārén)
* Rock Sugar Pork Hock (冰糖肘子, Bīngtáng zhǒuzi)
* Braised Pork Ribs (红烧排骨, Hóngshāo páigǔ)
* Milk Soup Fish Pot (奶汤锅子鱼, Nǎitāng guōzi yú)
* Hulu Chicken (葫芦鸡, Húlu jī)
* Shangzhi Meat (商芝肉, Shāngzhī ròu)
* Pickled Vegetable and Shredded Pork Soup (榨菜肉丝汤, Zhàcài ròusī tāng)
* Hibiscus Fish Slices (芙蓉鱼片, Fúróng yúpiàn)
* Yiyuan Chicken (益元鸡, Yìyuán jī)
* Jar Meat (坛子肉, Tánzi ròu)
* Braised Mixed Three Fresh Ingredients (烧肉三鲜, Shāo ròu sān xiān)
* Chrysanthemum Whole Fish (菊花全鱼, Júhuā quán yú)
* Sesame Chicken (芝麻鸡, Zhīma jī)
* Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)
* Happy Family (mixed stew/stir-fry) (全家福, Quánjiāfú)
* Steamed Grass Carp (清蒸草鱼, Qīngzhēng cǎoyú)
* Gastrodia Black Chicken (天麻乌鸡, Tiānmá wūjī)
* Strip Meat (条子肉, Tiáoziròu)
* Sweet and Sour Meatballs (糖醋丸子, Tángcù wánzi)
* Braised Silver Carp Head (红烧鲢鱼头, Hóngshāo liányú tóu)
* Sautéed Chicken Slices (溜鸡片, Liū jīpiàn)
* Small Crispy Meat (小酥肉, Xiǎo sū ròu)
* Stir-fried Pork Kidney Flowers (炒腰花, Chǎo yāohuā)
* Douban Crucian Carp (豆瓣鲫鱼, Dòubàn jìyú)
* Smoked and Braised Chestnut Chicken (薰焖栗子鸡, Xūn mèn lìzi jī)
* Steamed Lamb (清蒸羊肉, Qīngzhēng yángròu)
* Golden Edge Chinese Cabbage (金边白菜, Jīnbiān báicài)
* Pea Shoot and Shredded Chicken (豆苗鸡丝, Dòumiáo jīsī)
* Fine Steamed Lamb (精蒸羊肉, Jīng zhēng yángròu)
* First Grade Chinese Yam (一品山药, Yīpǐn shānyao)
* Golden Coin Fat Choy (金钱发菜, Jīnqián fàcài)
* Grilled Lamb Eye (烤羊眼, Kǎo yángyǎn)
* Stir-fried Eight Treasures with Fine Paste (细沙炒八宝, Xìshā chǎo bābǎo)
* Braised Eggplant (红烧茄子, Hóngshāo qiézi)
* Astragalus Lamb (黄芪羊肉, Huángqí yángròu)
* Lotus Root Cake (莲菜饼, Liáncài bǐng)
* Vinegar Shredded Potatoes (醋熘土豆丝, Cù liū tǔdòu sī)
* Scallion Fried Lamb (葱爆羊肉, Cōng bào yángròu)
* Black Rice Stuffed Lotus Root (黑米酿藕, Hēimǐ niàng ǒu)
* Vinegar Fried Cabbage (醋熘莲花白, Cù liū liánhuabái)
* Braised Lamb Offal (烩羊杂, Huì yángzá)
* Braised Water Caltrop Shoots with Shrimp Roe (虾子烧菱白, Xiāzi shāo língbái)
* Vinegar Fried Bean Sprouts (醋熘银芽, Cù liū yínyá)
* Deep Fried Sesame Lamb (炸芝麻羊肉, Zhá zhīma yángròu)
* Wolfberry Stewed Tremella (枸杞炖银耳, Gǒuqǐ dùn yín'ěr)
* Sweet and Sour Lamb Meatballs (糖醋羊肉丸子, Tángcù yángròu wánzi)
* Mushrooms Braised with Rape (蘑菇烧油菜, Mógū shāo yóucài)
* Spicy Garlic Lamb Blood (辣子蒜羊血, Làzi suàn yángxuè)
* Braised Gluten Puffs (红烧面筋泡, Hóngshāo miànjīnpào)
* Yellow Braised Beef (黄焖牛肉, Huáng mèn niúròu)
* Fermented Rice Stewed Ginkgo Nuts (醪糟烩银杏, Láozāo huì yínxìng)
* Braised Oxtail (红烧牛尾, Hóngshāo niúwěi)
* Deep Fried Chinese Toon (炸香椿鱼, Zhá xiāngchūn yú)
* Beef Tongue in Tomato Sauce (茄汁牛舌, Qiézhī niúshé)
* Honey Glazed Gourd (蜜汁葫芦, Mìzhī húlu)
* Clay Pot Beef Tendon (砂锅牛腱子, Shāguō niújiànzi)
* Chestnuts and Cabbage (栗子白菜, Lìzi báicài)
* Hot and Sour Pork Tripe Soup (酸辣肚丝汤, Suānlà dùsī tāng)
* Spicy Braised Tofu (辣子烧豆腐, Làzi shāo dòufu)
* Radish Stewed Beef (萝卜炖牛肉, Luóbo dùn niúròu)
* Spinach Braised Tofu (菠菜烧豆腐, Bōcài shāo dòufu)
* Wolfberry Beef Broth (枸杞牛冲汤, Gǒuqǐ niúchōng tāng)
* Celery with Dried Tofu (芹菜豆腐干, Qíncài dòufugān)
* Slippery Fried Beef Tenderloin (滑溜牛里脊, Huá liū niúlǐji)
* Leeks and Dried Tofu (韭菜香干, Jiǔcài xiānggān)
* Golden Date Meatballs (金枣丸子, Jīnzǎo wánzi)
* Hot and Sour Beef Tripe (酸辣牛百叶, Suānlà niúbǎiyè)

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== '''Cold Dishes''' ==

* Sweet and Sour Pork Ribs (糖醋排骨, Tángcù páigǔ)
* Chicken and Ham Mixed with Jellyfish Skin (鸡火拌蜇皮, Jī huǒ bàn zhēpí)
* Green Pepper Mixed with Bean Sprouts (青椒拌银芽, Qīngjiāo bàn yínyá)
* Cured Beef and Lamb (腊牛羊肉, Là niú yángròu)
* Dried Orange Peel Beef (陈皮牛肉, Chénpí niúròu)
* Three Shreds Mixed with Seaweed (三丝拌海带, Sān sī bàn hǎidài)
* Cold Mixed Hyacinth Bean Sprouts (凉拌梅豆角, Liángbàn méidòujiǎo)
* Salt Water Duck Gizzards (盐水鸭胗, Yánshuǐ yāzhēn)
* Mustard Pork Tripe Shreds (芥末肚丝, Jièmo dùsī)
* Jingou Jelly (金构凉粉, Jīngòu liángfěn)
* Sesame Paste Cold Noodles (麻酱凉皮, Májiàng liángpí)
* Sugar Dipped Walnuts (糖沾挑仁, Táng zhān tiǎorén)
* Ginger Juice Chicken Chunks (姜汁鸡块, Jiāngzhī jīkuài)
* Century Egg Mixed with Tofu (变蛋拌豆腐, Biàndàn bàn dòufu)
* Crispy Cucumber (脆皮黄瓜, Cuìpí huángguā)
* Hot and Sour Cucumber (酸辣黄瓜, Suānlà huángguā)
* Oil-blasted Prawns (油爆大虾, Yóu bào dà xiā)
* Spicy Cucumber Peel (辣黄瓜皮, Là huángguapí)
* Five Spice Smoked Chicken (五香薰鸡, Wǔxiāng xūn jī)
* Five Spice Fish (五香鱼, Wǔxiāng yú)
* Shrimp Skin with Zucchini (虾皮西葫芦, Xiāpí xīhúlu)
* Sesame Paste Lettuce Shoots (麻酱莴笋尖, Májiàng wōsǔn jiān)
* Five Spice Smoked Fish (五香薰鱼, Wǔxiāng xūn yú)
* Rose Phoenix Claws (rose-flavored chicken feet) (玫瑰凤爪, Méiguī fèngzhǎo)
* Chinese Toon and Dried Tofu Skin (香椿腐竹, Xiāngchūn fǔzhú)
* Sweet and Sour Water Chestnuts (糖醋荸荠, Tángcù bíqí)
* Crystal Jellied Meat (水晶冻肉, Shuǐjīng dòngròu)
* Mustard Duck Webs (芥末鸭掌, Jièmo yā zhǎng)
* Sweet and Sour Gluten (糖醋面筋, Tángcù miànjīn)
* Pickled Cabbage (淹莲花白, Yān liánhuabái)
* Salt Water Prawns (盐水大虾, Yánshuǐ dà xiā)
* Cold Mixed Rabbit Shreds (凉拌兔丝, Liángbàn tūsī)
* Assorted Braised Gluten (什锦烤麸, Shíjǐn kǎofū)
* Dried Orange Peel Chicken (陈皮鸡肉, Chénpí jīròu)
* Five-colored Spinach (五彩菠菜, Wǔcǎi bōcài)
* Braised Pig Liver (卤猪肝, Lǔ zhūgān)
* Garlic Mixed Eggplant (蒜拌茄子, Suàn bàn qiézi)
* Salt Water Peanuts (盐水花生, Yánshuǐ huāshēng)
* Braised Mushrooms (卤香茹, Lǔ xiāngrú)
* Soy Sauce Pig Kidney (酱猪腰, Jiàng zhūyāo)
* Celery Mixed with Walnuts (芹菜拌桃仁, Qíncài bàn táorén)
* Red Oil Mung Bean Sprouts (红油绿豆芽, Hóngyóu lǜdòuyá)
* Oil Braised Winter Bamboo Shoots (油焖冬笋, Yóu mèn dōngsǔn)
* Three Shredded Skins (三皮丝, Sān pīsī)
* Ginger Juice Green Beans (姜汁豆角, Jiāngzhī dòujiǎo)
* Cilantro Mixed with Shredded Radish (香菜拌萝卜丝, Xiāngcài bàn luóbosī)
* Poached Young Chicken (白斩子鸡, Báizhǎn zǐjī)
* Hot and Sour Cabbage (酸辣白菜, Suānlà báicài)
* Crispy Crucian Carp (酥鲫鱼, Sū jìyú)
* Spinach Loose Gold Hook Gourd Strips (菠菜松金钩瓜条, Bōcài sōng jīngōu guātiáo)
* As You Wish Century Egg (如意皮蛋, Rúyì pídàn)
* Agar Mixed with Shredded Chicken (琼脂拌鸡丝, Qióngzhī bàn jīsī)
* Flanked Lotus Root (炝莲菜, Qiàng liáncài)
* Five Willow Phoenix Tail Bamboo Shoots (五柳凤尾笋, Wǔliǔ fèngwěi sǔn)
* Sugar Dipped Peanuts (糖沾花生, Táng zhān huāshēng)
* Dried Shrimp and Celery (海米芹菜, Hǎimǐ qíncài)
* Water Ground Shreds (水蘑丝, Shuǐ mó sī)
* Bell Pepper Mixed with Bitter Melon (大椒拌苦瓜, Dàjiāo bàn kǔguā)
* Blanched Bean Sprouts (氽炝银芽, Tǔn qiàng yínyá)
* Blanched Pea Shoots (氽炝豆苗, Tǔn qiàng dòumiáo)
* Braised Rabbit Meat (卤兔肉, Lǔ tùròu)
* Air-dried Rabbit Meat (风干兔肉, Fēnggān tùròu)
* Sweet and Sour Water Caltrop Shoots (糖醋菱白, Tángcù língbái)
* Mixed Tremella (拌银耳, Bàn yín'ěr)
* Garlic Mixed with Large Bell Peppers (蒜拌大辣椒, Suàn bàn dà làjiāo)
* Chrysanthemum Walnuts (菊花桃仁, Júhuā táorén)
* Ginger Juice Asparagus (姜汁芦笋, Jiāngzhī lúsǔn)
* Oil Braised Water Caltrop Shoots (油焖菱白, Yóu mèn língbái)

----

== '''Noodles and Snacks''' ==

* Beef and Lamb Pao Mo (牛羊肉泡馍, Niú yángròu pàomó)
* Shepherd's Purse Spring Rolls (荠菜春卷, Jìcài chūnjuǎn)
* Dì Ruǎn Buns (地软包子, Dì ruǎn bāozi)
* Zhidan Hand-grabbed Lamb (志丹手抓羊肉, Zhìdān shǒuzhuā yángròu)
* Red Meat Boiled Mo (红肉煮馍, Hóngròu zhǔ mó)
* Three Fresh Steamed Dumplings (烧麦) (三鲜烧麦, Sān xiān shāomài)
* Red Bean Paste Buns (豆沙包子, Dòushā bāozi)
* Sai Shang Fragrance Na (snack name) (塞上香哪, Sài shàng xiāng nǎ)
* Hulu Tou Pao Mo (葫芦头泡馍, Húlutóu pàomó)
* Golden Thread Oil Pagoda (金线油塔, Jīnxiàn yóutǎ)
* Lamb Buns (羊肉包子, Yángròu bāozi)
* Shangzhou Potato Ci Ba (商州洋芋糍粑, Shāngzhōu yángyù cíbā)
* Sanyuan Eel Boiled Mo (三原鳝鱼煮馍, Sānyuán shànyú zhǔ mó)
* Yellow Osmanthus Persimmon Cake (黄桂柿子饼, Huángguì shìzi bǐng)
* Soup-filled Buns (灌汤包子, Guàntāng bāozi)
* Ankang Wowo Noodles (安康窝窝面, Ānkāng wōwo miàn)
* Large Bowl Pork (Water Basin Meat) (水盆大肉, Shuǐpén dàròu)
* Persimmon Noodle Guo Kui (柿子面锅盔, Shìzi miàn guōkuī)
* Pan-fried Buns (水煎包子, Shuǐjiān bāozi)
* Yangxian Date Cake Mo (洋县枣糕馍, Yángxiàn zǎogāo mó)
* Small Bowl Lamb (小盆羊肉, Xiǎo pén yángròu)
* Honey Cold Zongzi (蜂蜜凉粽子, Fēngmì liángzòngzi)
* Three Fresh Dumplings (三鲜饺子, Sān xiān jiǎozi)
* Hanzhong Cai Tofu (汉中菜豆腐, Hànzhōng cài dòufu)
* Roujiamo with Cured Meat (腊汁肉夹馍, Làzhī ròujiāmó)
* Date Paste Congee (枣肉末糊, Zǎoròu mò hú)
* Lamb Dumplings (羊肉饺子, Yángròu jiǎozi)
* Lueyang Clay Pot Tea (略阳罐罐茶, Lüèyáng guànguàn chá)
* Buckwheat Hele (荞面饸饹, Qiáomiàn hégē)
* Red Date Zhen Gao (Steamed Cake) (红枣甄糕, Hóngzǎo zhēngāo)
* Shepherd's Purse Dumplings (荠菜饺子, Jìcài jiǎozi)
* Ningqiang Walnut Sesame Cake (宁强核桃烧饼, Níngqiáng hétáo shāobǐng)
* Lantian Bitter Buckwheat Hele (蓝田苦荞饸饹, Lántián kǔqiáo hégē)
* Tofu Brain (豆腐脑, Dòufunǎo)
* Walnut Dumplings (核桃饺子, Hétáo jiǎozi)
* Tongchuan Mixed Vegetable Buns (铜川花素包子, Tóngchuān huāsù bāozi)
* Lamb Saozi Hele (羊肉臊子饸饹, Yángròu sàozi hégē)
* Stir-fried Liangfen (Fried Mung Bean Jelly) (炒凉粉, Chǎo liángfěn)
* Fennel Dumplings (茴香饺子, Huíxiāng jiǎozi)
* Qishan Saozi Noodles (岐山臊子面, Qíshān sàozi miàn)
* Qin Chuan Braised Mashen (秦川烩麻什, Qínchuān huì máshén)
* Thousand Layer Oil Crisp Cake (千层油酥饼, Qiāncéng yóusū bǐng)
* Four Seasons Steamed Dumplings (四季蒸饺, Sìjì zhēngjiǎo)
* Dongfu Biao Biao Noodles (东府奤奤面, Dōngfǔ biǎngbiǎng miàn)
* Lamb Meatball Hot and Sour Soup (羊肉丸子糊辣汤, Yángròu wánzi húlǎ tāng)
* Persimmon Flour Hu Tuo (snack) (柿面糊拓, Shìmiàn hútà)
* Shrimp Steamed Dumplings (虾仁蒸饺, Xiārén zhēngjiǎo)
* Xifu Jiangshui Noodles (西府浆水面, Xīfǔ jiāngshuǐ miàn)
* Rang Pizi (Steamed Cold Noodles) (穰皮子, Rǎngpízǐ)
* Osmanthus Fermented Rice (桂花醪糟, Guìhuā láozāo)
* Hanyin Fried Rice Dumplings (汉阴炸米饺, Hànyīn zhá mǐjiǎo)
* Knife-cut Zajiang Noodles (刀削杂酱面, Dāoxiāo zájiàng miàn)
* Rice Noodles Cold Skin (米面凉皮, Mǐmiàn liángpí)
* Steamed Elm Money (粉蒸榆钱, Fěnzhēng yúqián)
* Hanzhong Thin Skin Dumplings (汉中薄皮饺子, Hànzhōng báopí jiǎozi)
* Sesame Paste Mixed Noodles (麻酱拌面, Májiàng bàn miàn)
* Geda Oil Tea (疙瘩油茶, Gēda yóuchá)
* Ginger Shreds Mixed Soup (姜丝拌汤, Jiāngsī bàn tāng)
* Baoji Tea Crisp (宝鸡茶酥, Bǎojī chá sū)
* Poached Egg Noodles (荷包蛋面, Hébāodàn miàn)
* Rice Noodle Sheep Blood Soup (粉汤羊血, Fěntāng yángxuè)
* Red Oil Cake (红油糕, Hóngyóu gāo)
* Fengxiang Douhua (Tofu Pudding) (凤翔豆花, Fèngxiáng dòuhuā)
* Taogu Soup Noodles (桃骨汤面, Táogǔ tāng miàn)
* Meat Potstickers (大肉锅贴, Dàròu guōtiē)
* Glutinous Rice Sesame Balls (江米油糕, Jiāngmǐ yóugāo)
* Qianzhou Guo Kui (乾州锅盔, Qiánzhōu guōkuī)
* Three Fresh Stir-fried Noodles (三鲜炒面, Sān xiān chǎo miàn)
* Stone Cake (石子馍, Shízǐ mó)
* Glutinous Rice Sesame Balls (糯米芝麻团, Nuòmǐ zhīma tuán)
* Fuxian Chicken Blood Noodles (富县鸡血面, Fùxiàn jīxuè miàn)
* Spinach Cold Noodles (菠菜凉面, Bōcài liángmiàn)
* Salty and Sweet Twisted Dough (咸甜麻花, Xiántián máhuā)
* Shaanbei Qianqian Rice (榆林炸豆奶, Yúlíng zhá dòunǎi) Note: The Chinese text has Yu Lin Zha Dou Nai (Fried Soy Milk), but the heading refers to Shaanbei Qianqian rice. I've included both.
* Chang'an Saozi Noodles (长安臊子面, Cháng'ān sàozi miàn)
* Tomato Egg Noodles (番茄鸡蛋面, Fānqié jīdàn miàn)

File:Shaanxi.jpg

2025-05-08T09:11:27Z

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Shaanxi

Shaanxi Food

2025-05-08T09:10:31Z

Admin: Created page with "{{#seo: |title=Shaanxi Food Shaanxi Cuisine Qin Cuisine 陕西菜 - Chinese Food Wiki |keywords=Shaanxi Food,Shaanxi Cuisine,Qin Cuisine, 陕西菜 |description=Shaanxi cuisine (陕西菜, Shǎnxī cài), also known as Qin cuisine (秦菜, Qíncài), is considered a significant regional culinary style in China. It encompasses the flavors of areas including Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, often referred to collectively as the "Greater Northwest" flavor (..."

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|title=Shaanxi Food Shaanxi Cuisine Qin Cuisine 陕西菜 - Chinese Food Wiki
|keywords=Shaanxi Food,Shaanxi Cuisine,Qin Cuisine, 陕西菜
|description=Shaanxi cuisine (陕西菜, Shǎnxī cài), also known as Qin cuisine (秦菜, Qíncài), is considered a significant regional culinary style in China. It encompasses the flavors of areas including Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, often referred to collectively as the "Greater Northwest" flavor (大西北风味, Dà Xīběi fēngwèi). However, Shaanxi cuisine and Gansu cuisine (陇菜, Lǒngcài) are the most representative within this broader category. In the Spring and Autumn and Warring States periods, Shaanxi was the territory of the Qin state, hence the abbreviation "Qin." Most of Gansu Province lies west of Mount Long, and historically there were administrative divisions like "Longxi Commandery" and "Longyou Commandery," hence the abbreviation "Long."
}}

Shaanxi cuisine (陕西菜, Shǎnxī cài), also known as Qin cuisine (秦菜, Qíncài), is considered a significant regional culinary style in China. It encompasses the flavors of areas including Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, often referred to collectively as the "Greater Northwest" flavor (大西北风味, Dà Xīběi fēngwèi). However, Shaanxi cuisine and Gansu cuisine (陇菜, Lǒngcài) are the most representative within this broader category. In the Spring and Autumn and Warring States periods, Shaanxi was the territory of the Qin state, hence the abbreviation "Qin." Most of Gansu Province lies west of Mount Long, and historically there were administrative divisions like "Longxi Commandery" and "Longyou Commandery," hence the abbreviation "Long."
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== '''Development''' ==
Shaanxi Province is located in the middle reaches of the Yellow River and is considered the cradle of the Chinese nation's culture and an important origin of Chinese culinary techniques. Qin cuisine is a very significant school within Chinese cooking. As a reflection of culture, its dishes and cuisine are also recorded in history for their long tradition and rich origins. For example, the cooking stoves and millet unearthed at the Banpo Neolithic village site (now Banpo Museum) in the eastern suburbs of Xi'an demonstrate that the ancient inhabitants here, over 6,000 years ago, had not only moved beyond a "raw meat and blood" state but had also initially mastered cooking techniques.

"Qinzhong has been an imperial capital since ancient times" (秦中自古帝王州). Shaanxi was the capital location for 13 dynasties, including the Zhou, Qin, Han, Sui, and Tang, spanning over 1,000 years. Due to the favorable political, economic, and cultural conditions of the time, Qin cuisine was able to absorb the essence of dishes from various regions, integrate the flavors of different ethnic groups, and draw upon and inherit the techniques of imperial court dishes from successive dynasties. Therefore, it is known for its wide variety of dishes, diverse flavors, classical charm, and ancient taste that has lasted through the ages.

During the Qin and Han periods, Qin cuisine reached its second peak of development. Lüshi Chunqiu (吕氏春秋·本味), compiled under the direction of Prime Minister Lü Buwei of Qin, comprehensively summarized the culinary achievements of the pre-Qin period. It provided a systematic and scientific discussion on cooking, covering everything from ingredient selection and processing to seasoning and heat control, guiding Chinese culinary practice ever since. Many of its views remain correct today.

During the Sui and Tang dynasties, Qin cuisine reached its third peak. Chang'an, the Western Capital at that time, had developed into one of the largest cities in the world. Not only were teahouses and wine shops densely packed, but their scale of operation was also very large.

After the late Tang dynasty, due to frequent wars in the north, the political and economic center of the country gradually shifted southward. The Yuan, Ming, and Qing dynasties all established their capitals in Beijing, and Shaanxi and Xi'an's political status was not as prominent as before. However, as a major regional center, wealthy gentry and nobles still gathered here. Over these long years, Qin cuisine also developed slowly alongside. It wasn't until the 1930s that Xi'an and other areas became more important again, and economic and cultural development further progressed, leading to a more prosperous and flourishing catering industry.

During the Anti-Japanese War, Qin cuisine reached its fourth peak. Restaurants from various culinary schools, including Beijing, Tianjin, Shandong, Henan, Shanxi, Sichuan, Hunan, Guangdong, Hubei, Huaiyang, Suxi, as well as Western restaurants, successively entered Xi'an, Xianyang, Baoji, Hanzhong, and other places. In Xi'an alone, there were over 100 large and medium-sized restaurants, allowing Qin cuisine to absorb fresh influences.
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== '''Representative Dishes''' ==
Historically, the "Ancient Silk Road" (古丝绸之路) stretched from Chang'an (present-day Xi'an) to the eastern Mediterranean coast (Roman Empire) and the Black Sea entrance (Constantinople). Due to the political, economic, cultural, and trade development at the time, many famous historical sites were formed, which also brought about the corresponding development of food and drink. The flavors of Qin and Long (Shaanxi and Gansu) are primarily composed of dishes from government offices (衙门菜, Yámen cài), merchants (商贾菜, Shānggǔ cài), market/restaurants (市肆菜, Shìsì cài), folk/home cooking (民间菜, Mínjiān cài), and ethnic cuisines, mainly Hui Muslim cuisine (清真菜, Qīngzhēn cài).

* '''Government Office Cuisine (衙门菜):''' Also known as official cuisine, it has a long history and is known for its elegance, such as "Pork Hock with a Handle" (带把肘子, Dài bǎ zhǒuzi) and "Chopstick Tip Spring" (箸头春, Zhùtóu chūn).
* '''Merchant Cuisine (商贾菜):''' Excels in using precious ingredients, such as "Golden Coin Fat Choy" (金钱发菜, Jīnqián fàcài) and "Buddha's Hand Shark Fin" (佛手鱼翅, Fóshǒu yúchì).
* '''Market/Restaurant Cuisine (市肆菜):''' Centered in important towns like Xi'an and Lanzhou, it focuses on the dishes of famous restaurants and eateries. To attract customers, competition was fierce, with each having its own strengths. Representative famous dishes include: "Bright Four Joys" (明四喜, Míng sì xǐ), "Milk Soup Fish Pot" (奶汤锅子鱼, Nǎitāng guōzi yú), "Simmered Shredded Squid" (煨鱿鱼丝, Wēi yóuyú sī), and "Braised Mixed Three Fresh Ingredients" (烩肉三鲜, Huì ròu sān xiān).
* '''Folk Cuisine (民间菜):''' Economical and practical, with a strong local flavor, such as "Bald Meat Slices" (光头肉片, Guāngtóu ròupiàn), "Shredded Pork Braised Eggplant" (肉丝烧茄子, Ròusī shāo qiézi), and "Hulu Tou" (葫芦头, Húlutóu).
* '''Ethnic Cuisine (清真菜):''' Primarily Hui Muslim cuisine, which took shape in the Ming and Qing dynasties and became well-known, such as the "Whole Lamb Feast" (全羊席, Quányáng xí).

Each of the five components of Qin-Long flavor has its own characteristics. However, due to the market/restaurant cuisine's wide variety of dishes, numerous famous chefs, geographical advantages, and broad exposure, it has continuously innovated and developed, enriched and improved on the basis of maintaining traditional characteristics. It has always held the leading position in Qin-Long flavor and has had a certain influence on the development of government office, merchant, folk, and ethnic cuisines.
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== '''Background''' ==
Shaanxi cuisine is represented by Guanzhong cuisine (关中菜, Guānzhōng cài), Southern Shaanxi cuisine (陕南菜, Shǎnnán cài), and Northern Shaanxi cuisine (陕北菜, Shǎnběi cài). Shaanxi holds an important position in the history of Chinese cultural development, and its culinary development can be traced back to the Yangshao culture period. Although Shaanxi cuisine is not listed among the Eight Great Cuisines, Qin cuisine is actually one of China's oldest cuisines. Its formation and development have, to varying degrees, influenced other Chinese cuisines. The formation of Qin cuisine can be traced back to the time when the ancient Duke Danfu (古公亶父) established the Zhou plain. As the Zhou dynasty grew stronger, its diet gradually became richer.
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== '''Classification''' ==
Qin cuisine is composed of Folk Cuisine (民间菜), Market/Restaurant Cuisine (市肆菜), Imperial/Official Cuisine (宫廷官府菜), Ethnic Cuisine (民族菜), and Temple Cuisine (寺院菜). It is divided into three regional flavors: Guanzhong (关中), Northern Shaanxi (陕北), and Southern Shaanxi (陕南). These three regional flavors each have unique characteristics and strengths.

* '''Guanzhong Flavor (关中风味, Guānzhōng fēngwèi):''' Centered in Xi'an and including the areas of Sanyuan, Dali, Xianyang, Tongchuan, and Baoji, Guanzhong cuisine is the typical representative of Qin cuisine. Famous restaurants serving authentic Qin cuisine include Xi'an Restaurant, Xi'an Renmin Dasha, Baixing Chufang, Taoli Chun Restaurant, Qingyazhai Restaurant, Tongshengxiang Restaurant, Jiefang Road Dumpling Restaurant, Chunfasheng Restaurant, Xi'an Roast Duck Restaurant, Defachang Restaurant, Laosunjia Restaurant, etc. Major representative dishes include "Hulu Chicken" (葫芦鸡), "Chicken and Rice Sea Cucumber" (鸡米海参), "Warm Mixed Shredded Pork Waist" (温拌腰丝), "Walnut Kernel Mushroom Flanked Double Crisp" (桃仁口蘑氽双脆), "Milk Soup Fish Pot" (奶汤锅子鱼), "Stuffed Golden Coin Fat Choy" (酿金钱发菜), "Lotus Pod Chicken" (莲蓬鸡), "Braised Large Intestine" (烧大肠), "Bonsai Three Shredded Skins" (盆景三皮丝), "Roast Lamb Leg" (烤羊腿), "Red Oil Flower Tripe" (红油花肚), "Roast Whole Lamb" (烤全羊), "Red Robe Lotus Seeds" (红袍莲籽), "Fish and Lamb Stewed Fresh" (鱼羊烧鲜), and "369 Sliced Roast Duck" (369片皮烤鸭). Mingdeting in Sanyuan is a famous restaurant with a long history, with representative dishes including "Pork Hock with a Handle" (带把肘子), "Water Ground Shreds" (水磨丝), "Promotion Chart" (dish name, 升官图), and "Honey Glazed Roller" (蜜汁轱辘).
* '''Northern Shaanxi Flavor (陕北风味, Shǎnběi fēngwèi):''' Includes dishes from Yulin, Yan'an, and Suide. Major representative dishes include "Hand-grabbed Lamb" (手抓羊肉), "Lamb with Frozen Tofu" (羊肉冻豆腐), "Red Braised Dog Meat" (红焖狗肉), "Tai Chi Fish Threads" (太极鱼线), and "Sai Shang Stew" (塞上烩菜).
* '''Southern Shaanxi Flavor (陕南风味, Shǎnnán fēngwèi):''' Includes dishes from Hanzhong, Shangluo, and Ankang. Major representative dishes include "White Blood Sea Cucumber" (白血海参), "Hanjiang River Eight Treasure Soft-shelled Turtle" (汉江八宝鳖), "Qinba Four Treasure Chicken" (秦巴四珍鸡), "Braised Fish Mei" (烧鱼梅), "Shangzhi Meat" (商芝肉), "Alfalfa Meat Potstickers" (苜蓿肉锅贴), and "Vetch Shredded Pork Tenderloin" (薇菜里脊丝).

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== '''Stir-fried Dishes''' ==

* Chicken Mousse with Shark Fin (鸡茸鱼翅, Jī róng yúchì)
* Clear Soup Fish Balls (清汤鱼丸, Qīngtāng yúwán)
* Red Braised Chicken Chunks (红焖鸡块, Hóng mèn jīkuài)
* Stir-fried Pork Slices with Lotus Root (莲菜炒肉片, Liáncài chǎo ròupiàn)
* Clear Soup Bird's Nest (清汤官燕, Qīngtāng guānyàn)
* Astragalus and Codonopsis Stewed Soft-shelled Turtle (参芪炖甲鱼, Shēn qí dùn jiǎyú)
* Clay Pot Chicken (罐罐鸡, Guànguàn jī)
* Stir-fried Pork with Garlic Sprouts (蒜苔炒肉丝, Suàntái chǎo ròusī)
* Chicken and Rice Sea Cucumber (鸡米海参, Jīmǐ hǎishēn)
* Steamed Soft-shelled Turtle (清蒸甲鱼, Qīngzhēng jiǎyú)
* Stir-fried Duck Slices with Ginger Shoots (姜芽煸鸭片, Jiāngyá biān yā piàn)
* Shredded Pork with Ginger Shoots (姜芽肉丝, Jiāngyá ròusī)
* Scallion Braised Sea Cucumber (葱黄烧海参, Cōnghuáng shāo hǎishēn)
* Dry Fried Eel (干煸鳝鱼, Gān biān shànyú)
* Flanked Duck Slices with Mushrooms (口蘑氽鸭片, Kǒumó tǔn yā piàn)
* Lotus Leaf Pork Tenderloin (荷叶里脊, Héyè lǐji)
* Bear Bile Fish Maw (熊黄鱼肚, Xiónghuáng yú dù)
* Konjac Shredded Eel (魔芋鳝丝, Móyù shànsī)
* Clear Stewed Young Pigeon (清炖乳鸽, Qīngdùn rǔgē)
* Warm Mixed Shredded Pork Waist (温拌腰丝, Wēn bàn yāosī)
* Hot and Sour Fish Lips (酸辣鱼唇, Suānlà yú chún)
* Yellow Braised Eel Segments (黄焖鳝段, Huáng mèn shànduàn)
* Phoenix Eye Pigeon Egg (凤眼鸽蛋, Fèngyǎn gēdàn)
* Milk Soup Pork Tripe (奶汤肚块, Nǎitāng dù kuài)
* Simmered Shredded Squid (煨鱿鱼丝, Wēi yóuyú sī)
* Eel and Rice Wine Soup (鳝和羹, Shàn hé gēng)
* Eight Treasure Meat (八宝肉, Bābǎo ròu)
* Spicy Flanked Double Crisp (辣子氽双脆, Làzi tǔn shuāngcuì)
* Three Shredded Squid Rolls (三丝鱿鱼卷, Sān sī yóuyú juǎn)
* Sesame Large Shrimp (芝麻大虾, Zhīma dà xiā)
* Flanked Pork Tripe Chunks (炝肚块, Qiàng dù kuài)
* Quick Fried Pork Tripe Tips (爆炒肚仁, Bào chǎo dùrén)
* Sweet and Sour Squid Rolls (糖醋鱿鱼卷, Tángcù yóuyú juǎn)
* Shrimp with Tomato Sauce (茄汁虾仁, Qiézhī xiārén)
* Mustard Pork Hock (芥茉肘子, Jièmo zhǒuzi)
* Blanched Meatballs (生氽丸子, Shēng tǔn wánzi)
* Hot and Sour Shredded Squid (酸辣鱿鱼丝, Suānlà yóuyú sī)
* Preserved Beans with Shrimp (老豆虾仁, Lǎodòu xiārén)
* Pork Hock with a Handle (带把肘子, Dài bǎ zhǒuzi)
* Winter Melon and Pork Rib Soup (冬瓜排骨汤, Dōngguā páigǔ tāng)
* Sweet and Sour Carp (糖醋鲤鱼, Tángcù lǐyú)
* Oil-blasted Shrimp (油爆虾仁, Yóu bào xiārén)
* Rock Sugar Pork Hock (冰糖肘子, Bīngtáng zhǒuzi)
* Braised Pork Ribs (红烧排骨, Hóngshāo páigǔ)
* Milk Soup Fish Pot (奶汤锅子鱼, Nǎitāng guōzi yú)
* Hulu Chicken (葫芦鸡, Húlu jī)
* Shangzhi Meat (商芝肉, Shāngzhī ròu)
* Pickled Vegetable and Shredded Pork Soup (榨菜肉丝汤, Zhàcài ròusī tāng)
* Hibiscus Fish Slices (芙蓉鱼片, Fúróng yúpiàn)
* Yiyuan Chicken (益元鸡, Yìyuán jī)
* Jar Meat (坛子肉, Tánzi ròu)
* Braised Mixed Three Fresh Ingredients (烧肉三鲜, Shāo ròu sān xiān)
* Chrysanthemum Whole Fish (菊花全鱼, Júhuā quán yú)
* Sesame Chicken (芝麻鸡, Zhīma jī)
* Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)
* Happy Family (mixed stew/stir-fry) (全家福, Quánjiāfú)
* Steamed Grass Carp (清蒸草鱼, Qīngzhēng cǎoyú)
* Gastrodia Black Chicken (天麻乌鸡, Tiānmá wūjī)
* Strip Meat (条子肉, Tiáoziròu)
* Sweet and Sour Meatballs (糖醋丸子, Tángcù wánzi)
* Braised Silver Carp Head (红烧鲢鱼头, Hóngshāo liányú tóu)
* Sautéed Chicken Slices (溜鸡片, Liū jīpiàn)
* Small Crispy Meat (小酥肉, Xiǎo sū ròu)
* Stir-fried Pork Kidney Flowers (炒腰花, Chǎo yāohuā)
* Douban Crucian Carp (豆瓣鲫鱼, Dòubàn jìyú)
* Smoked and Braised Chestnut Chicken (薰焖栗子鸡, Xūn mèn lìzi jī)
* Steamed Lamb (清蒸羊肉, Qīngzhēng yángròu)
* Golden Edge Chinese Cabbage (金边白菜, Jīnbiān báicài)
* Pea Shoot and Shredded Chicken (豆苗鸡丝, Dòumiáo jīsī)
* Fine Steamed Lamb (精蒸羊肉, Jīng zhēng yángròu)
* First Grade Chinese Yam (一品山药, Yīpǐn shānyao)
* Golden Coin Fat Choy (金钱发菜, Jīnqián fàcài)
* Grilled Lamb Eye (烤羊眼, Kǎo yángyǎn)
* Stir-fried Eight Treasures with Fine Paste (细沙炒八宝, Xìshā chǎo bābǎo)
* Braised Eggplant (红烧茄子, Hóngshāo qiézi)
* Astragalus Lamb (黄芪羊肉, Huángqí yángròu)
* Lotus Root Cake (莲菜饼, Liáncài bǐng)
* Vinegar Shredded Potatoes (醋熘土豆丝, Cù liū tǔdòu sī)
* Scallion Fried Lamb (葱爆羊肉, Cōng bào yángròu)
* Black Rice Stuffed Lotus Root (黑米酿藕, Hēimǐ niàng ǒu)
* Vinegar Fried Cabbage (醋熘莲花白, Cù liū liánhuabái)
* Braised Lamb Offal (烩羊杂, Huì yángzá)
* Braised Water Caltrop Shoots with Shrimp Roe (虾子烧菱白, Xiāzi shāo língbái)
* Vinegar Fried Bean Sprouts (醋熘银芽, Cù liū yínyá)
* Deep Fried Sesame Lamb (炸芝麻羊肉, Zhá zhīma yángròu)
* Wolfberry Stewed Tremella (枸杞炖银耳, Gǒuqǐ dùn yín'ěr)
* Sweet and Sour Lamb Meatballs (糖醋羊肉丸子, Tángcù yángròu wánzi)
* Mushrooms Braised with Rape (蘑菇烧油菜, Mógū shāo yóucài)
* Spicy Garlic Lamb Blood (辣子蒜羊血, Làzi suàn yángxuè)
* Braised Gluten Puffs (红烧面筋泡, Hóngshāo miànjīnpào)
* Yellow Braised Beef (黄焖牛肉, Huáng mèn niúròu)
* Fermented Rice Stewed Ginkgo Nuts (醪糟烩银杏, Láozāo huì yínxìng)
* Braised Oxtail (红烧牛尾, Hóngshāo niúwěi)
* Deep Fried Chinese Toon (炸香椿鱼, Zhá xiāngchūn yú)
* Beef Tongue in Tomato Sauce (茄汁牛舌, Qiézhī niúshé)
* Honey Glazed Gourd (蜜汁葫芦, Mìzhī húlu)
* Clay Pot Beef Tendon (砂锅牛腱子, Shāguō niújiànzi)
* Chestnuts and Cabbage (栗子白菜, Lìzi báicài)
* Hot and Sour Pork Tripe Soup (酸辣肚丝汤, Suānlà dùsī tāng)
* Spicy Braised Tofu (辣子烧豆腐, Làzi shāo dòufu)
* Radish Stewed Beef (萝卜炖牛肉, Luóbo dùn niúròu)
* Spinach Braised Tofu (菠菜烧豆腐, Bōcài shāo dòufu)
* Wolfberry Beef Broth (枸杞牛冲汤, Gǒuqǐ niúchōng tāng)
* Celery with Dried Tofu (芹菜豆腐干, Qíncài dòufugān)
* Slippery Fried Beef Tenderloin (滑溜牛里脊, Huá liū niúlǐji)
* Leeks and Dried Tofu (韭菜香干, Jiǔcài xiānggān)
* Golden Date Meatballs (金枣丸子, Jīnzǎo wánzi)
* Hot and Sour Beef Tripe (酸辣牛百叶, Suānlà niúbǎiyè)

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== '''Cold Dishes''' ==

* Sweet and Sour Pork Ribs (糖醋排骨, Tángcù páigǔ)
* Chicken and Ham Mixed with Jellyfish Skin (鸡火拌蜇皮, Jī huǒ bàn zhēpí)
* Green Pepper Mixed with Bean Sprouts (青椒拌银芽, Qīngjiāo bàn yínyá)
* Cured Beef and Lamb (腊牛羊肉, Là niú yángròu)
* Dried Orange Peel Beef (陈皮牛肉, Chénpí niúròu)
* Three Shreds Mixed with Seaweed (三丝拌海带, Sān sī bàn hǎidài)
* Cold Mixed Hyacinth Bean Sprouts (凉拌梅豆角, Liángbàn méidòujiǎo)
* Salt Water Duck Gizzards (盐水鸭胗, Yánshuǐ yāzhēn)
* Mustard Pork Tripe Shreds (芥末肚丝, Jièmo dùsī)
* Jingou Jelly (金构凉粉, Jīngòu liángfěn)
* Sesame Paste Cold Noodles (麻酱凉皮, Májiàng liángpí)
* Sugar Dipped Walnuts (糖沾挑仁, Táng zhān tiǎorén)
* Ginger Juice Chicken Chunks (姜汁鸡块, Jiāngzhī jīkuài)
* Century Egg Mixed with Tofu (变蛋拌豆腐, Biàndàn bàn dòufu)
* Crispy Cucumber (脆皮黄瓜, Cuìpí huángguā)
* Hot and Sour Cucumber (酸辣黄瓜, Suānlà huángguā)
* Oil-blasted Prawns (油爆大虾, Yóu bào dà xiā)
* Spicy Cucumber Peel (辣黄瓜皮, Là huángguapí)
* Five Spice Smoked Chicken (五香薰鸡, Wǔxiāng xūn jī)
* Five Spice Fish (五香鱼, Wǔxiāng yú)
* Shrimp Skin with Zucchini (虾皮西葫芦, Xiāpí xīhúlu)
* Sesame Paste Lettuce Shoots (麻酱莴笋尖, Májiàng wōsǔn jiān)
* Five Spice Smoked Fish (五香薰鱼, Wǔxiāng xūn yú)
* Rose Phoenix Claws (rose-flavored chicken feet) (玫瑰凤爪, Méiguī fèngzhǎo)
* Chinese Toon and Dried Tofu Skin (香椿腐竹, Xiāngchūn fǔzhú)
* Sweet and Sour Water Chestnuts (糖醋荸荠, Tángcù bíqí)
* Crystal Jellied Meat (水晶冻肉, Shuǐjīng dòngròu)
* Mustard Duck Webs (芥末鸭掌, Jièmo yā zhǎng)
* Sweet and Sour Gluten (糖醋面筋, Tángcù miànjīn)
* Pickled Cabbage (淹莲花白, Yān liánhuabái)
* Salt Water Prawns (盐水大虾, Yánshuǐ dà xiā)
* Cold Mixed Rabbit Shreds (凉拌兔丝, Liángbàn tūsī)
* Assorted Braised Gluten (什锦烤麸, Shíjǐn kǎofū)
* Dried Orange Peel Chicken (陈皮鸡肉, Chénpí jīròu)
* Five-colored Spinach (五彩菠菜, Wǔcǎi bōcài)
* Braised Pig Liver (卤猪肝, Lǔ zhūgān)
* Garlic Mixed Eggplant (蒜拌茄子, Suàn bàn qiézi)
* Salt Water Peanuts (盐水花生, Yánshuǐ huāshēng)
* Braised Mushrooms (卤香茹, Lǔ xiāngrú)
* Soy Sauce Pig Kidney (酱猪腰, Jiàng zhūyāo)
* Celery Mixed with Walnuts (芹菜拌桃仁, Qíncài bàn táorén)
* Red Oil Mung Bean Sprouts (红油绿豆芽, Hóngyóu lǜdòuyá)
* Oil Braised Winter Bamboo Shoots (油焖冬笋, Yóu mèn dōngsǔn)
* Three Shredded Skins (三皮丝, Sān pīsī)
* Ginger Juice Green Beans (姜汁豆角, Jiāngzhī dòujiǎo)
* Cilantro Mixed with Shredded Radish (香菜拌萝卜丝, Xiāngcài bàn luóbosī)
* Poached Young Chicken (白斩子鸡, Báizhǎn zǐjī)
* Hot and Sour Cabbage (酸辣白菜, Suānlà báicài)
* Crispy Crucian Carp (酥鲫鱼, Sū jìyú)
* Spinach Loose Gold Hook Gourd Strips (菠菜松金钩瓜条, Bōcài sōng jīngōu guātiáo)
* As You Wish Century Egg (如意皮蛋, Rúyì pídàn)
* Agar Mixed with Shredded Chicken (琼脂拌鸡丝, Qióngzhī bàn jīsī)
* Flanked Lotus Root (炝莲菜, Qiàng liáncài)
* Five Willow Phoenix Tail Bamboo Shoots (五柳凤尾笋, Wǔliǔ fèngwěi sǔn)
* Sugar Dipped Peanuts (糖沾花生, Táng zhān huāshēng)
* Dried Shrimp and Celery (海米芹菜, Hǎimǐ qíncài)
* Water Ground Shreds (水蘑丝, Shuǐ mó sī)
* Bell Pepper Mixed with Bitter Melon (大椒拌苦瓜, Dàjiāo bàn kǔguā)
* Blanched Bean Sprouts (氽炝银芽, Tǔn qiàng yínyá)
* Blanched Pea Shoots (氽炝豆苗, Tǔn qiàng dòumiáo)
* Braised Rabbit Meat (卤兔肉, Lǔ tùròu)
* Air-dried Rabbit Meat (风干兔肉, Fēnggān tùròu)
* Sweet and Sour Water Caltrop Shoots (糖醋菱白, Tángcù língbái)
* Mixed Tremella (拌银耳, Bàn yín'ěr)
* Garlic Mixed with Large Bell Peppers (蒜拌大辣椒, Suàn bàn dà làjiāo)
* Chrysanthemum Walnuts (菊花桃仁, Júhuā táorén)
* Ginger Juice Asparagus (姜汁芦笋, Jiāngzhī lúsǔn)
* Oil Braised Water Caltrop Shoots (油焖菱白, Yóu mèn língbái)

----

== '''Noodles and Snacks''' ==

* Beef and Lamb Pao Mo (牛羊肉泡馍, Niú yángròu pàomó)
* Shepherd's Purse Spring Rolls (荠菜春卷, Jìcài chūnjuǎn)
* Dì Ruǎn Buns (地软包子, Dì ruǎn bāozi)
* Zhidan Hand-grabbed Lamb (志丹手抓羊肉, Zhìdān shǒuzhuā yángròu)
* Red Meat Boiled Mo (红肉煮馍, Hóngròu zhǔ mó)
* Three Fresh Steamed Dumplings (烧麦) (三鲜烧麦, Sān xiān shāomài)
* Red Bean Paste Buns (豆沙包子, Dòushā bāozi)
* Sai Shang Fragrance Na (snack name) (塞上香哪, Sài shàng xiāng nǎ)
* Hulu Tou Pao Mo (葫芦头泡馍, Húlutóu pàomó)
* Golden Thread Oil Pagoda (金线油塔, Jīnxiàn yóutǎ)
* Lamb Buns (羊肉包子, Yángròu bāozi)
* Shangzhou Potato Ci Ba (商州洋芋糍粑, Shāngzhōu yángyù cíbā)
* Sanyuan Eel Boiled Mo (三原鳝鱼煮馍, Sānyuán shànyú zhǔ mó)
* Yellow Osmanthus Persimmon Cake (黄桂柿子饼, Huángguì shìzi bǐng)
* Soup-filled Buns (灌汤包子, Guàntāng bāozi)
* Ankang Wowo Noodles (安康窝窝面, Ānkāng wōwo miàn)
* Large Bowl Pork (Water Basin Meat) (水盆大肉, Shuǐpén dàròu)
* Persimmon Noodle Guo Kui (柿子面锅盔, Shìzi miàn guōkuī)
* Pan-fried Buns (水煎包子, Shuǐjiān bāozi)
* Yangxian Date Cake Mo (洋县枣糕馍, Yángxiàn zǎogāo mó)
* Small Bowl Lamb (小盆羊肉, Xiǎo pén yángròu)
* Honey Cold Zongzi (蜂蜜凉粽子, Fēngmì liángzòngzi)
* Three Fresh Dumplings (三鲜饺子, Sān xiān jiǎozi)
* Hanzhong Cai Tofu (汉中菜豆腐, Hànzhōng cài dòufu)
* Roujiamo with Cured Meat (腊汁肉夹馍, Làzhī ròujiāmó)
* Date Paste Congee (枣肉末糊, Zǎoròu mò hú)
* Lamb Dumplings (羊肉饺子, Yángròu jiǎozi)
* Lueyang Clay Pot Tea (略阳罐罐茶, Lüèyáng guànguàn chá)
* Buckwheat Hele (荞面饸饹, Qiáomiàn hégē)
* Red Date Zhen Gao (Steamed Cake) (红枣甄糕, Hóngzǎo zhēngāo)
* Shepherd's Purse Dumplings (荠菜饺子, Jìcài jiǎozi)
* Ningqiang Walnut Sesame Cake (宁强核桃烧饼, Níngqiáng hétáo shāobǐng)
* Lantian Bitter Buckwheat Hele (蓝田苦荞饸饹, Lántián kǔqiáo hégē)
* Tofu Brain (豆腐脑, Dòufunǎo)
* Walnut Dumplings (核桃饺子, Hétáo jiǎozi)
* Tongchuan Mixed Vegetable Buns (铜川花素包子, Tóngchuān huāsù bāozi)
* Lamb Saozi Hele (羊肉臊子饸饹, Yángròu sàozi hégē)
* Stir-fried Liangfen (Fried Mung Bean Jelly) (炒凉粉, Chǎo liángfěn)
* Fennel Dumplings (茴香饺子, Huíxiāng jiǎozi)
* Qishan Saozi Noodles (岐山臊子面, Qíshān sàozi miàn)
* Qin Chuan Braised Mashen (秦川烩麻什, Qínchuān huì máshén)
* Thousand Layer Oil Crisp Cake (千层油酥饼, Qiāncéng yóusū bǐng)
* Four Seasons Steamed Dumplings (四季蒸饺, Sìjì zhēngjiǎo)
* Dongfu Biao Biao Noodles (东府奤奤面, Dōngfǔ biǎngbiǎng miàn)
* Lamb Meatball Hot and Sour Soup (羊肉丸子糊辣汤, Yángròu wánzi húlǎ tāng)
* Persimmon Flour Hu Tuo (snack) (柿面糊拓, Shìmiàn hútà)
* Shrimp Steamed Dumplings (虾仁蒸饺, Xiārén zhēngjiǎo)
* Xifu Jiangshui Noodles (西府浆水面, Xīfǔ jiāngshuǐ miàn)
* Rang Pizi (Steamed Cold Noodles) (穰皮子, Rǎngpízǐ)
* Osmanthus Fermented Rice (桂花醪糟, Guìhuā láozāo)
* Hanyin Fried Rice Dumplings (汉阴炸米饺, Hànyīn zhá mǐjiǎo)
* Knife-cut Zajiang Noodles (刀削杂酱面, Dāoxiāo zájiàng miàn)
* Rice Noodles Cold Skin (米面凉皮, Mǐmiàn liángpí)
* Steamed Elm Money (粉蒸榆钱, Fěnzhēng yúqián)
* Hanzhong Thin Skin Dumplings (汉中薄皮饺子, Hànzhōng báopí jiǎozi)
* Sesame Paste Mixed Noodles (麻酱拌面, Májiàng bàn miàn)
* Geda Oil Tea (疙瘩油茶, Gēda yóuchá)
* Ginger Shreds Mixed Soup (姜丝拌汤, Jiāngsī bàn tāng)
* Baoji Tea Crisp (宝鸡茶酥, Bǎojī chá sū)
* Poached Egg Noodles (荷包蛋面, Hébāodàn miàn)
* Rice Noodle Sheep Blood Soup (粉汤羊血, Fěntāng yángxuè)
* Red Oil Cake (红油糕, Hóngyóu gāo)
* Fengxiang Douhua (Tofu Pudding) (凤翔豆花, Fèngxiáng dòuhuā)
* Taogu Soup Noodles (桃骨汤面, Táogǔ tāng miàn)
* Meat Potstickers (大肉锅贴, Dàròu guōtiē)
* Glutinous Rice Sesame Balls (江米油糕, Jiāngmǐ yóugāo)
* Qianzhou Guo Kui (乾州锅盔, Qiánzhōu guōkuī)
* Three Fresh Stir-fried Noodles (三鲜炒面, Sān xiān chǎo miàn)
* Stone Cake (石子馍, Shízǐ mó)
* Glutinous Rice Sesame Balls (糯米芝麻团, Nuòmǐ zhīma tuán)
* Fuxian Chicken Blood Noodles (富县鸡血面, Fùxiàn jīxuè miàn)
* Spinach Cold Noodles (菠菜凉面, Bōcài liángmiàn)
* Salty and Sweet Twisted Dough (咸甜麻花, Xiántián máhuā)
* Shaanbei Qianqian Rice (榆林炸豆奶, Yúlíng zhá dòunǎi) Note: The Chinese text has Yu Lin Zha Dou Nai (Fried Soy Milk), but the heading refers to Shaanbei Qianqian rice. I've included both.
* Chang'an Saozi Noodles (长安臊子面, Cháng'ān sàozi miàn)
* Tomato Egg Noodles (番茄鸡蛋面, Fānqié jīdàn miàn)

Chinese Food Map

2025-05-08T08:47:43Z

Admin:

{| class="wikitable"
|-
! Provinces (省)
|-
| [[Anhui Food]] (安徽省) || [[Fujian Food]] (福建省) || [[Gansu Food]] (甘肃省) || [[Guangdong Food]] (广东省) || [[Guizhou Food]] (贵州省) || [[Hainan Food]] (海南省)
|-
| [[Hebei Food]] (河北省) || [[Heilongjiang Food]] (黑龙江省) || [[Henan Food]] (河南省) || [[Hubei Food]] (湖北省) || [[Hunan Food]] (湖南省) || [[Jiangsu Food]](江苏省)
|-
| [[Jiangxi Food]] (江西省) || [[Jilin Food]] (吉林省) || [[Liaoning Food]] (辽宁省) || [[Qinghai Food]] (青海省) || [[Shaanxi Food]] (陕西省) || [[Shandong Food]] (山东省)
|-
| [[Shanxi Food]](山西省) || [[Sichuan Food]] (四川省) || [[Yunnan Food]] (云南省) || [[Zhejiang Food]] (浙江省) || [[Taiwan Food]] (台湾省)
|}

{| class="wikitable"
|-
! Autonomous regions (自治区)
|-
|[[Guangxi Food]] (广西壮族自治区) || [[Inner Mongolia Food]] / Nei Menggu (内蒙古自治区) || [[Ningxia Food]] (宁夏回族自治区) || [[Xinjiang Food]] (新疆维吾尔自治区) || [[Tibetan Food]]/ Xizang (西藏自治区)
|}

{| class="wikitable"
|-
! Municipalities (直辖市)
|-
|[[Beijing Food]] (北京市) || [[Chongqing Food]] (重庆市) || [[Shanghai Food]] (上海市) || [[Tianjin Food]] (天津市)
|}

{| class="wikitable"
|-
! Special administrative regions (特别行政区)
|-
|[[Hong Kong Food]] / Xianggang (香港特别行政区) || [[Macau Food]]/ Aomen (澳门特别行政区)
|}

<htmlet>chinesefoodmap</htmlet>

Jiangxi Food

2025-05-08T08:40:39Z

Admin: Created page with "{{#seo: |title=Jiangxi Food Jiangxi Cuisine 赣菜 Gan Cuisine 江西菜- Chinese Food Wiki |keywords=Gan cuisine,赣菜,Gàncài,Jiangxi cuisine,Jiangxi Food,江西菜,Jiāngxī cài |description=Gan cuisine (赣菜, Gàncài), also known as Jiangxi cuisine (江西菜, Jiāngxī cài), is often referred to as China's "Ninth Great Cuisine." Traditionally, Gan cuisine was primarily formed by the mutual influence and integration of five major regional styles: Nanchang, Sha..."

{{#seo:
|title=Jiangxi Food Jiangxi Cuisine 赣菜 Gan Cuisine 江西菜- Chinese Food Wiki
|keywords=Gan cuisine,赣菜,Gàncài,Jiangxi cuisine,Jiangxi Food,江西菜,Jiāngxī cài
|description=Gan cuisine (赣菜, Gàncài), also known as Jiangxi cuisine (江西菜, Jiāngxī cài), is often referred to as China's "Ninth Great Cuisine." Traditionally, Gan cuisine was primarily formed by the mutual influence and integration of five major regional styles: Nanchang, Shangrao, Jiujiang, Eastern Jiangxi (Gandong), and Southern Jiangxi (Gannan), incorporating local specialty dishes from across the province. Over time, contemporary Gan cuisine is mainly composed of Yuzhang cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine, and Pingxiang cuisine.
}}

Gan cuisine (赣菜, Gàncài), also known as Jiangxi cuisine (江西菜, Jiāngxī cài), is often referred to as China's "Ninth Great Cuisine." Traditionally, Gan cuisine was primarily formed by the mutual influence and integration of five major regional styles: Nanchang, Shangrao, Jiujiang, Eastern Jiangxi (Gandong), and Southern Jiangxi (Gannan), incorporating local specialty dishes from across the province. Over time, contemporary Gan cuisine is mainly composed of Yuzhang cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine, and Pingxiang cuisine.
[[File:Jiangxi.jpg|alt=Jiangxi|thumb|Jiangxi]]
The main flavor characteristics of Gan cuisine are: preserving the original taste of ingredients, rich in oil but not greasy, bold flavors, and a balance of salty, savory, and spicy tastes. Gan cuisine continuously evolves by integrating with the local climate, geographical environment, customs, and health-preserving philosophies, forming its distinctive characteristic: "fresh, spicy, fragrant, and mellow, with flavors harmonizing the world" (鲜辣香醇、味和天下).
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== '''History''' ==
Trade and tourism activities in Jiangxi were relatively prosperous during the Han and Jin dynasties. Sima Qian's Records of the Grand Historian (史记) in the Han dynasty described areas like Yuzhang (Nanchang), stating: "Eating rice and fish stew, sometimes using slash-and-burn and wetland weeding methods. Fruits, melons, shellfish, and clams are sufficient without needing merchants." Yuzhang Ji (豫章记) by Lei Cizong in the Eastern Jin dynasty described the economic exchange situation in Jiangxi at the time as "a thousand li area with water routes accessible in all directions," and "fine grains and excellent rice are renowned for their taste in all directions, and gold, iron, bamboo, and reeds are supplied to the four borders." These descriptions illustrate the prevalence of culinary culture in Jiangxi at that time. By the Ming dynasty, Yuan Mei, in his Suiyuan Shidan (随园食单), also recorded a famous Jiangxi dish: Steamed Meat with Rice Flour (粉蒸肉).

Since the Tang and Song dynasties, "scholar-official cuisine" (文人菜) has become even more popular in Jiangxi. Dishes such as "Wenshan Diced Meat" (attributed to Wen Tianxiang), "Dongpo Pork" (attributed to Su Dongpo), "Laobiao Chicken Soup" (named by Zhu Yuanzhang), and "Four Stars Gazing at the Moon" (named by Mao Zedong) all serve as examples of Jiangxi's connection to "scholar-official dishes."

The historical migrations, often summarized as "Jiangxi fills Huguang, Huguang fills Sichuan" (江西填湖广、湖广填四川), the southward migration of Hakka people from Southern Jiangxi to Fujian, Guangdong, and Southeast Asia, coupled with the rise of the Jiangyou merchant group, accelerated the spread of Gan cuisine culture. It reached Hunan, Hubei, Sichuan, Guangdong, Zhejiang, Anhui, Jiangsu, Fujian, Taiwan, and Southeast Asia, significantly influencing Southern Chinese cuisines, especially Hunan (Xiang), Hubei (Chu), Sichuan (Chuan), Anhui (Hui), and Fujian (Min) cuisines.
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== '''Legends''' ==

=== '''Wenshan Diced Chicken''' ===
"Wenshan Diced Chicken" is said to have been created by Wen Tianxiang of the Southern Song dynasty. Wen Tianxiang, whose literary name was Wenshan, is remembered for his loyalty and integrity. In the late Southern Song, Wen Tianxiang raised an army and went to the front lines to resist the Yuan invaders. He fought bravely and resisted the strong enemy, leading his troops to Lin'an in the eighth lunar month of the first year of Deyou (1275), where his reputation among the people soared. One day, as Wen Tianxiang led his troops and reached Jishui County in Jiangxi, the elders and villagers welcomed the victorious army with enthusiasm. Wen Tianxiang held an impromptu banquet on the spot to thank the villagers for their support. He personally cooked a dish of diced chicken, which everyone at the table praised for its excellent taste. Later, the people of Jiangxi called this dish "Wenshan Diced Chicken."

=== '''[[DongPo Stewed Pork|Dongpo Pork]]''' ===
"Dongpo Pork" is attributed to Su Dongpo of the Northern Song dynasty. One day, as Su Dongpo was traveling, he arrived at Aicheng Village by Poyang Lake in Yongxiu County. He encountered a farmer whose child was ill and unconscious and revived the child with herbal medicine. Grateful, the farmer insisted on keeping Su Dongpo as a guest. Early the next morning, the farmer bought two pounds of pork from the market, tied it with a bundle of straw, and returned excitedly. He entered the room softly and asked, "Sir, how should we cook this meat?" At that moment, Su Dongpo was facing the window, admiring the beautiful countryside, and didn't hear the farmer's question. Instead, he recited a poem, "禾草珍珠透心香" (Rice stalk pearls, fragrant to the core). The farmer misunderstood and heard, "和草整煮透心香" (Boil the whole thing with straw, fragrant to the core). He quickly put the meat together with the bundle of straw into the pot and stewed it until tender. While eating, Su Dongpo tasted the whole piece of meat with the flavor of straw and found it surprisingly fragrant and delicious. Su Dongpo continued to cook meat this way, and it became known as "Dongpo Pork," quickly spreading to various places.

=== '''Laobiao Village Chicken Soup''' ===
"Laobiao Village Chicken Soup" was named by Zhu Yuanzhang. In the late Yuan dynasty, Zhu Yuanzhang fought Chen Youliang on Poyang Lake. After one defeat, Zhu Yuanzhang led his remaining soldiers to a village in Yuanzhou (Yichun). A kind villager slaughtered the only chicken they had at home and炖汤 (stewed soup) for Zhu Yuanzhang and his men to quench their hunger and thirst. Upon learning that all the villagers were surnamed Chen, Zhu Yuanzhang was overjoyed, saying that his maternal uncle in Fengyang was also surnamed Chen, making them maternal cousins! He then referred to the soup as "Laobiao Chicken Soup." From then on, both sides affectionately called each other "Laobiao" (a term for fellow countrymen or cousins). "Laobiao Village Chicken Soup" thus became a famous hometown dish in Jiangxi.

=== '''Four Stars Gazing at the Moon''' ===
"Four Stars Gazing at the Moon" (a famous dish from Southern Jiangxi) was named by Comrade Mao Zedong. According to records, during the Second Revolutionary Civil War, Comrade Mao Zedong was conducting research in Xingguo County. For lunch, the local comrades served him a steamed fish in a round bamboo steamer and accompanied it with four small side dishes. As it was a hometown dish from Xingguo, it hadn't been named yet. Mao Zedong said, "Let's call it 'Four Stars Gazing at the Moon'," and the name became a well-known story.
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== '''Characteristics''' ==
The preparation characteristics of Gan cuisine include: meticulous slicing, preparation, and ingredient selection, primarily using local specialty ingredients, and refined cooking techniques. Cooking emphasizes controlling heat and is adept at methods such as braising (烧), steaming (蒸), stir-frying (炒), stewing (炖), and simmering (焖), with a particular strength in dishes steamed with rice flour (粉蒸). Dishes emphasize original juice and flavor, are rich in oil but not greasy, and pay attention to the texture, such as tenderness/softness or crispness/tenderness; the taste is salty, spicy, and balanced (咸辣平和), with broad appeal; it possesses a strong local flavor.
----

== '''Notable Dishes''' ==
In December 2009, Jiangxi Province organized a province-wide collection and selection event for the "Top Ten Gan Dishes." The event began in late December 2009, and the 11 cities and prefectures in Jiangxi each recommended 55 of the most popular local specialty dishes after preliminary selection.

The "Top Ten Gan Dishes," also known as the "Top Ten Gan Dishes Most Loved by Tourists," include:

* 鄱湖胖鱼头 (Pó hú pàng yú tóu) - Poyang Lake Big Fish Head
* 四星望月 (Sì xīng wàng yuè) - Four Stars Gazing at the Moon
* 藜蒿炒腊肉 (Líhāo chǎo làròu) - Stir-fried Celtuce with Cured Meat
* 庐山石鸡 (Lúshān shí jī) - Lushan Stone Frog
* 余干辣椒炒肉 (Yúgān làjiāo chǎo ròu) - Yugan Pepper Stir-fried Pork
* 萍乡烟熏肉 (Píngxiāng yānxūn ròu) - Pingxiang Smoked Meat
* 莲花血鸭 (Liánhuā xuè yā) - Lianhua Blood Duck
* 老表土鸡汤 (Lǎobiǎo tǔ jī tāng) - Laobiao Village Chicken Soup
* 永和豆腐 (Yǒnghé dòufu) - Yonghe Tofu
* 井冈烟笋 (Jǐnggāng yān sǔn) - Jinggang Smoked Bamboo Shoots

== '''Featured Dishes''' ==

* 石头街麻花 (Shítoujiē máhuā) - Shitou Street Twisted Dough
* 家乡锅巴 (Jiāxiāng guōbā) - Hometown Crispy Rice Crust
* 风味烤卤 (Fēngwèi kǎolǔ) - Flavored Roast and Braise
* 金线吊葫芦 (Jīnxiàn diào húlu) - Gold Thread Hanging Gourd
* 赣南棉花糕 (Gànnán miánhuagāo) - Southern Jiangxi Cotton Cake
* 米粉蒸肉 (Mǐfěn zhēngròu) - Steamed Meat with Rice Flour
* 三杯鸡 (Sānbēi jī) - Three Cup Chicken
* 藜蒿炒腊肉 (Líhāo chǎo làròu) - Stir-fried Celtuce with Cured Meat
* 鳅鱼钻豆腐 (Qiūyú zuān dòufu) - Loach Drilling Tofu
* 木瓜凉粉 (Mùguā liángfěn) - Papaya Jelly
* 牛肉炒粉 (Niúròu chǎo fěn) - Stir-fried Rice Noodles with Beef
* 牛舌头 (Niúshétou) - Beef Tongue (dish/snack name)
* “豫章十景”赣菜系列 (“Yùzhāng shí jǐng” Gàncài xìliè) - "Yuzhang Ten Scenes" Gan Cuisine Series
* 弋阳鸡 (Yìyáng jī) - Yiyang Chicken
* 南昌凉拌粉 (Nánchāng liángbàn fěn) - Nanchang Cold Mixed Noodles
* 金板搭银桥 (Jīnbǎn dā yínqiáo) - Gold Board Building Silver Bridge
* 糊羹 (Húgēng) - Thick Soup/Gruel

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== '''Regional Variations''' ==
Here are some representative dishes from different regional styles of Gan cuisine:

=== '''南昌风味佳肴 (Nánchāng fēngwèi jiāyáo) - Nanchang Style Dishes''' ===
Nanchang style dishes include:

* Songhu Steamed Meat with Rice Flour (松湖米粉肉, Sōnghú mǐfěn ròu)
* Crispy Red Braised Pork (红酥肉, Hóng sū ròu)
* Beer Braised Duck (啤酒烧鸭, Píjiǔ shāo yā)
* Thick Soup/Gruel (糊羹, Húgēng)
* Braised Mixed Vegetables (烧杂素, Shāo zá sù)
* Oil-soaked Fish (油浸鱼, Yóu jìn yú)
* Three Cup Chicken (三杯鸡, Sānbēi jī)
* Braised White Fish (卤水白鱼, Lǔshuǐ bái yú)
* Fermented Rice Lees Braised Crab Legs (糟烧蟹脚, Zāo shāo xiè jiǎo)
* White Sugar Cake (白糖糕, Bái táng gāo)
* Anyi Sichuan Peppercorn Chicken (安义花椒鸡, Ānyì huājiāo jī)
* Salt Baked Chicken (盐包鸡, Yán bāo jī)
* Soy Sauce Duck (酱鸭, Jiàng yā)
* Bamboo Tube Rice Noodle Sausage (竹筒米粉肠, Zhútǒng mǐfěn cháng)
* Clay Pot Simmered Soup (瓦罐煨汤, Wǎguàn wēi tāng)
* Stir-fried Rice Noodles with Beef (牛肉炒粉, Niúròu chǎo fěn)
* Yuzhang Crispy Duck (豫章酥鸭, Yùzhāng sū yā)
* Mixed Stir-fry (和菜, Hé cài)
* White Sauce Jade Wings (白汁玉翅, Bái zhī yùchì)
* Braised Pork Hock with Salted Vegetables (扣肘盐菜, Kòu zhǒu yán cài)
* Datang Dongpo Pork (大塘东坡肉, Dà táng dōngpō ròu)
* Pot Simmered Meat (罐煨肉, Guàn wēi ròu)
* Crepe-like Braised Pork Belly (绉纱扣肉, Zhòushā kòu ròu)
* Fish Dumplings (鱼饺, Yú jiǎo)
* Hollow Fish Ball Soup (空心鱼圆汤, Kōngxīn yúyuán tāng)
* Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)

=== '''赣州风味佳肴 (Gànzhōu fēngwèi jiāyáo) - Ganzhou Style Dishes''' ===
Ganzhou style dishes include:

* Ganzhou Small Stir-fried Fish (赣州小炒鱼, Gànzhōu xiǎo chǎo yú)
* Three Cup Chicken (三杯鸡, Sānbēi jī)
* Wandering Chicken (流浪鸡, Liúlàng jī)
* Stir-fried Dongpo (炒东坡, Chǎo dōngpō)
* Pocket Meat (荷包肉, Hébāo ròu)
* Moon Peanut Crisp (月亮花生巴, Yuèliàng huāshēng bā)
* Nan'an Pressed Duck (南安板鸭, Nán'ān bǎnyā)
* Meiguan Spring Wine (梅关春酒, Méiguān chūnjiǔ)
* Fruit and Vegetable Crisps (果蔬脆片, Guǒshū cuìpiàn)
* "Peony Pavilion" Multiflavor Peanuts (“牡丹亭”多味花生, “Mǔdān tíng” duō wèi huāshēng)
* Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)

=== '''九江风味佳肴 (Jiǔjiāng fēngwèi jiāyáo) - Jiujiang Style Dishes''' ===
Jiujiang style dishes include:

* Lushan Three Stones (庐山三石, Lúshān sān shí)
* Xunyang Fish Banquet (浔阳鱼宴, Xúnyáng yú yàn)
* Lushan Vegetarian Braise (庐山素烩, Lúshān sù huì)
* White Sauce Fish Head (白浇鱼头, Bái jiāo yú tóu)
* Xiao Qiao Stewed White Duck (小乔炖白鸭, Xiǎoqiáo dùn bái yā)
* Fermented Black Beans Stir-fried Pork (豆豉爆肉, Dòuchǐ bào ròu)
* Xunyang Fish Cake (浔阳鱼糕, Xúnyáng yú gāo)
* Fermented Rice Lees Fish (酒糟鱼, Jiǔzāo yú)
* Xiushui Shaozi (Snack) (修水哨子, Xiūshuǐ sàozi)
* Wuning Clay Pot Stew (武宁炖钵, Wǔníng dùn bō)
* Hukou Rice Cake (湖口米粑, Húkǒu mǐbā)
* Yongxiu Dongpo Pork (永修东坡肉, Yǒngxiū dōngpō ròu)
* Water Margin Meat (水浒肉, Shuǐhǔ ròu)
* Xunyang Fish Dumplings (浔阳鱼饺, Xúnyáng yú jiǎo)
* Jiujiang Fish Pieces (九江鱼块, Jiǔjiāng yú kuài)
* Soup-filled River Snails (灌汤田螺, Guàntāng tiánluó)

=== '''吉安风味佳肴 (Jí'ān fēngwèi jiāyáo) - Ji'an Style Dishes''' ===
Ji'an style dishes include:

* Anfu Ham (安福火腿, Ānfú huǒtuǐ)
* Full Imperial Escort (dish name) (全副銮驾, Quánfù luánjià)
* Yongxin Blood Duck (永新血鸭, Yǒngxīn xuè yā)
* Blood Eel (血鳝, Xuè shàn)
* Yongxin Nanxiang Village Braised Pork Belly (永新南乡围扣肉, Yǒngxīn nánxiāng wéi kòu ròu)
* Three Cup Black Chicken (三杯乌鸡, Sānbēi wūjī)
* Wan'an Fish Head (万安鱼头, Wàn'ān yú tóu)
* Yongfeng Moldy Fish (fermented fish) (永丰霉鱼, Yǒngfēng méiyú)
* Oil-poured Chicken (油淋鸡, Yóu lín jī)
* Chen Meat (likely a specific preparation) (宸肉, Chén ròu)
* Sun-dried Meat with Rice Flour (粉晒肉, Fěn shài ròu)
* Jinggang Smoked Bamboo Shoots Braised Pork (井冈烟笋烧肉, Jǐnggāng yān sǔn shāo ròu)
* Orange Fragrant Shredded Fish (桔香鱼丝, Jú xiāng yú sī)
* Suichuan Pressed Duck (遂川板鸭, Suìchuān bǎnyā)
* Red Yeast Rice Pork (红粬肉, Hóng qū ròu)
* Goose Neck (鹅颈, É jǐng)
* Wan'an Lotus Flower Girl (dish name) (万安荷花娘, Wàn'ān héhuā niáng)
* Jinggang Bean Curd Skin (井冈豆皮, Jǐnggāng dòupí)
* Pickled Radish Old Duck Soup (酱萝卜老鸭汤, Jiàng luóbo lǎo yā tāng)

=== '''抚州风味佳肴 (Fǔzhōu fēngwèi jiāyáo) - Fuzhou Style Dishes''' ===
Fuzhou style dishes include:

* Linchuan Lotus Root Shreds (临川藕丝, Línchuān ǒusī)
* Nanfeng Shredded Fish (南丰鱼丝, Nánfēng yú sī)
* Guangchang Meatballs (广昌肉丸, Guǎngchāng ròuwán)
* Mandarin Duck Egg Mushroom (dish name) (鸳鸯蛋菇, Yuānyang dàn gū)
* Nanfeng Fish Balls (南丰鱼丸, Nánfēng yúwán)
* Nancheng Dried Fish Fillet (南城鱼脯, Nánchéng yú fǔ)
* Yihuang Floating Meatballs (宜黄漂丸, Yíhuáng piào wán)
* Yihuang Sweet Potato Noodle Dumplings (宜黄薯粉饺, Yíhuáng shǔfěn jiǎo)
* Linchuan Beef Offal (临川牛杂, Línchuān niúzā)
* Frozen Rice Meatballs (冻米肉丸, Dòngmǐ ròuwán)
* Sunflower Guanglian (dish name) (葵花广莲, Kuíhuā guǎnglián)
* Zixi Wine Braised Chicken (资溪酒卤鸡, Zīxī jiǔ lǔ jī)
* Chongren Smooth Meat (velveting technique) (崇仁滑肉, Chóngrén huá ròu)
* Le'an Moldy Fish (fermented fish) (乐安霉鱼, Lè'ān méiyú)
* Nanfeng Fish Rolls (南丰鱼卷, Nánfēng yú juǎn)

=== '''景德镇风味佳肴 (Jǐngdézhèn fēngwèi jiāyáo) - Jingdezhen Style Dishes''' ===
Jingdezhen style dishes include:

* Loyal Scholar's Meat (dish name) (志士肉, Zhìshì ròu)
* Ceramic Clay Simmered Chicken (瓷泥煨鸡, Cíní wēi jī)
* Gaoling Simmered Meat (高岭煨肉, Gāolǐng wēi ròu)
* Steamer Basket Boat Board Meat (dish name) (原笼船板肉, Yuánlóng chuánbǎn ròu)
* Wave Meat (dish name) (波浪肉, Bōlàng ròu)
* Smelly Mandarin Fish (fermented fish dish) (臭鳜鱼, Chòu guìyú)
* Hutian Meat with Chestnuts (湖田夹栗肉, Hútián jiā lì ròu)
* Grilled Sausage/Intestines (炙肠, Zhì cháng)
* Eight Treasure Stew Pot (八宝炖盆, Bābǎo dùn pén)
* Taqian Thick Soup/Gruel (塔前糊汤, Tǎqián hú tāng)
* Mountain Delicacy Braised Pork Belly (山珍扣肉, Shānzhēn kòu ròu)
* Alkaline Water Cake/Snack (碱水粑, Jiǎnshuǐ bā)
* Bitter Oak Tofu (苦槠豆腐, Kǔ zhū dòufu)
* Mulberry Leaf Dumplings (桑叶饺, Sāngyè jiǎo)
* Amaranth Gruel (苋菜糊, Xiàncài hú)
* Clear Soup Soaked Cake (Snack) (清汤泡糕, Qīngtāng pàogāo)
* Crucian Carp Tofu Cake (鲫鱼豆腐糕, Jìyú dòufu gāo)

=== '''萍乡风味佳肴 (Píngxiāng fēngwèi jiāyáo) - Pingxiang Style Dishes''' ===
Pingxiang style dishes include:

* Pingxiang Small Stir-fried Pork (萍乡小炒肉, Píngxiāng xiǎo chǎo ròu)
* Lianhua Blood Duck (莲花血鸭, Liánhuā xuè yā)
* Grand Braised Lamb (大烩羊肉, Dà huì yángròu)
* Three-layered Building (dish name) (三层楼, Sān céng lóu)
* Red and White Tripe Tips (红白肚尖, Hóng bái dù jiān)
* Pingxiang Smoked Meat (萍乡薰肉, Píngxiāng xūn ròu)
* Lotus Leaf Wrapped Meat (荷叶肉, Héyè ròu)
* Flower Stuffed Duck Webs (花酿鸭掌, Huā niàng yā zhǎng)
* Furong (Hibiscus) Squid (芙蓉鱿鱼, Fúróng yóuyú)
* Deep-fried Crispy Stone Frog Legs (酥炸石鸡腿, Sūzhá shí jī tuǐ)
* Five-colored Fish Money (dish name) (五彩鱼钱, Wǔcǎi yú qián)
* Yanghuzi Rice Noodles (snack name) (杨胡子米面, Yánghúzi mǐmiàn)
* Pingxiang Flower Fruit (snack name) (萍乡花果, Píngxiāng huāguǒ)
* Su Shi Honey Wine (likely a beverage or dish) (苏轼蜜酒, Sū Shì mìjiǔ)

=== '''上饶风味佳肴 (Shàngráo fēngwèi jiāyáo) - Shangrao Style Dishes''' ===
Shangrao style dishes include:

* Bighead Carp Head Braised with Tofu (雄鱼头烧豆腐, Xióng yú tóu shāo dòufu)
* Stir-fried Celtuce with Cured Meat (藜蒿炒腊肉, Líhāo chǎo làròu)
* Guangfeng Peas Braised Crucian Carp (广丰豌豆烧鲫鱼, Guǎngfēng wāndòu shāo jìyú)
* Xinzhou Taro and Beef (信州芋头牛肉, Xìnzhōu yùtou niúròu)
* Yiyang Braised Pork Belly (弋阳扣肉, Yìyáng kòu ròu)
* Poyang Three-colored Fish (鄱阳三色鱼, Póyáng sān sè yú)
* Guangfeng Thousand Layer Cake (广丰千层糕, Guǎngfēng qiān céng gāo)
* Wuyuan Steamed Dishes (also considered Huizhou cuisine) (婺源蒸菜（也属徽菜）, Wùyuán zhēng cài, yě shǔ Huīcài)
* Guangfeng Lamb (广丰羊肉, Guǎngfēng yángròu)
* Wannian Salted Pork (万年咸肉, Wànnián xián ròu)
* Qianshan Stone Bone (likely a cut of meat/bone) (铅山石骨, Qiānshān shí gǔ)
* Tiandun Beef (田敦牛肉, Tiándūn niúròu)
* Yingjia Dry Fried Fermented Black Bean Snack (应家干煸豆豉果, Yīngjiā gān biān dòuchǐ guǒ)
* Yingjia Vegetable Cooked Rice Balls (应家菜煮饭团, Yīngjiā cài zhǔ fàn tuán)
* Yugan Pepper Stir-fried Pork (余干辣椒炒肉, Yúgān làjiāo chǎo ròu)
* Yushan Linjiang Lake Tofu (玉山临江湖豆腐, Yùshān lín Jiāng hú dòufu)
* Fanfu Guo (snack name) (饭麸粿, Fàn fū guǒ)
* Maci Guo (snack name) (麻糍粿, Má cī guǒ)

=== '''新余风味佳肴 (Xīnyú fēngwèi jiāyáo) - Xinyu Style Dishes''' ===
Xinyu style dishes include:

* Fairy's Kiss (仙女之吻, Xiānnǚ zhī wěn)
* Moon's朦朧 (月之朦胧, Yuè zhī ménglóng)
* Dominating the Leaderboard (Idiom as dish name) (独占鳌头, Dúzàn áotóu)
* Fairy Scattering Flowers (Dish name) (仙女散花, Xiānnǚ sàn huā)
* The Seven Fairies' Appointment (Dish name) (七仙之约, Qī xiān zhī yuē)

=== '''井冈山的红薯丝饭 (Jǐnggāngshān de hóngshǔ sī fàn) - Jinggangshan Sweet Potato Noodle Rice''' ===
----

== '''Snacks''' ==
Here are some well-known snacks from Jiangxi:

'''清汤泡糕 (Qīngtāng pàogāo)''': Made with fresh lean meat as filling, wrapped in resilient dough skin and boiled in clear soup; also made with glutinous rice flour, white sugar, sesame seeds, and Osmanthus flowers formed into cakes and soaked in clear soup. It combines savory, sweet, and fragrant flavors, is light and delicious, soft, glutinous, and not greasy.

'''酒糟汤圆 (Jiǔzāo tāngyuán)''': Small round balls made from glutinous rice flour, boiled in water until cooked, and mixed with fermented rice (jiǔzāo) and white sugar. It is pure white like jade, rich in fermented rice aroma, and pleasantly sweet.

'''白糖糕 (Bái táng gāo)''': High-quality glutinous rice is soaked, washed, and pounded into fine powder in a stone mortar. It is then mixed with boiling water, kneaded into thin strips, flattened into thin sheets, layered, and formed into rings. These are deep-fried until golden yellow, drained of oil, and sprinkled with a mixture of white sugar and rice flour. It is soft, glutinous, fragrant, and sweet, with a crispy exterior and tender interior.

'''伊府面 (Yīfǔmiàn)''': Wheat flour and eggs are mixed and kneaded to the right consistency, cut into thin strips, and deep-fried until slightly yellow. They are then softened in boiling chicken soup and topped with shredded chicken, ham pieces, shredded shiitake mushrooms, and chopped scallions. The noodles are firm and the soup is fresh and light. Governor Yi of Nan'an in the Qing dynasty enjoyed this dish, and its preparation spread among the people, hence the name.

'''金线吊葫芦 (Jīnxiàn diào húlu)''': Finely made noodles and wontons are boiled in water and served with chicken soup, chopped scallions, and other seasonings. The soup is fresh, the noodles are firm, and the dish offers multiple flavors in one bowl.

'''米面 (Mǐmiàn)''': Rice is ground into a paste with water, spread into thin sheets on a pan, cut into strips, and cooked in soup. It is served with shredded lean meat and shredded shiitake mushrooms. The noodle sheets are uniformly thick, the strips are neatly cut, and the soup is delicious.

'''灵芝糯团 (Língzhī nuòtuán)''': Made with Ganoderma lucidum (lingzhi) powder, glutinous rice flour, white sugar, and red bean paste. After mixing ingredients, kneading, shaping, and filling, they are steamed and drizzled with sesame oil. It is green and fresh, with a thin skin and ample filling, soft in texture, fragrant, and delicious whether eaten hot or cold.

'''兰花根 (Lánhuā gēn)''': Made from glutinous rice flour, white sugar, and cooking oil. It is prepared through mixing ingredients, kneading, rolling dough, cutting into strips, deep-frying, and draining oil. It is golden and shiny in color, uniform in size, sweet but not greasy, and has a crispy, fragrant texture.

'''松糕 (Sōnggāo)''': Glutinous rice flour, japonica rice flour, granulated sugar, lotus seeds, walnuts, rose petals, yellow Osmanthus flowers, candied dates, and other ingredients are mixed evenly, spread flat in a steamer, sprinkled with fruit, spices, and diced pork fat. After arranging decorations, sprinkling sugar, steaming, and cooling, it is ready. It is pure white and shiny, delicate and sweet, soft and fluffy, best eaten hot, but also suitable when cold.

'''修水哨子 (Xiūshuǐ sàozi)''': "修水哨子" is a local snack from Xiushui. The character "哨" here should ideally have the "食" (eat) radical, but this specific character is not commonly available in computer fonts, so "哨子" (sàozi) is used. The pronunciation "sào" is a local dialect pronunciation, not standard Mandarin. Xiushui Shaozi is a delicious and characteristic food from Xiushui County, Jiujiang City, Jiangxi Province, with a long history.

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== 😇 Featured ==
<div class="clearfix visible-xs-block"></div>
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<div class="col-md-4">[[File:Sichuan Hot Pot or Chengdu Hot Pot.jpg|thumb|200x150px|link=Sichuan Hot Pot|[[Sichuan Hot Pot]] 四川火锅 or 成都火锅]]</div>
<div class="col-md-8"><br />
[[Sichuan Hot Pot]] (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. [[Chong Qing Hot Pot]] is also popular in local.</div>
</div>
|}
== 😆 Food ==
<br />
A: [[Almond Chicken]]

B: [[Braised Pork Ribs in Soy Sauce]] [[Beggar’s Chicken]] [[Bang Bang Chicken]] [[Beef and Tomato Soup]] [[Bo Bo Chicken]]

C: [[Chuan Chuan Xiang]] [[Century Egg]] [[Chop Suey]] [[Chongqing Noodles]] [[Chong Qing Hot Pot]] [[Chinese Tomato Egg]] [[Chinese Chive Pocket]] [[Citrus Chicken]] [[Cat Ear]] [[Coca Cola Chicken Wings]]

D: [[Dan Dan Noodles]] [[DongPo Stewed Pork]] [[Dapanji]] [[Donkey Burger]]

F: [[Fuqi Feipian]]

G: [[General Tso’s Chicken]] [[Guoba]] [[Fried Pork in Scoop]] [[Guilin Rice Noodles]]

H: [[Hot Dry Noodles]]

K: [[Kung Pao Chicken]]

L: [[Laziji]] [[Long Chao Shou]] [[Lanzhou Hand Pulled Noodles]] [[Luo Si Fen]]

M: [[Mao Cai]] [[Malatang]] [[Mapo Tofu]] [[Mushrooms In Oyster Sauce]] [[Ma La Xiang Guo]] [[Mao Xue Wang]]

P: [[Pig Feet Stew with Noodles]]

R: [[Red Cooked Eggplant]] [[Rice Noodle Roll]] [[Roujiamo]]

S: [[Sichuan Boiled Fish]] [[Sichuan Boiled Beef]] [[Sweet and Sour Ribs]] [[Steamed Fish Head with Chop Bell Pepper]] [[Saliva Chicken]] [[Suan La Fen]] [[Stinky Tofu]] [[Sesame Paste Noodles]] [[Sichuan Hot Pot]]

T: [[Twice cooked pork]]

Y: [[Yuxiang Shredded Pork]] [[Yangzhou Fried Rice]] [[Yang Chun Noodles]]

Z: [[Zongzi]]

== 😋 Snacks ==
[[White Rabbit Candy]] [[Three Squirrels]] [[Wahaha]] [[Qiaqia]] [[Truelove Food]] [[Xiangbalao]] [[Yake Food]] [[Yaoshengji Food]] [[Jianlibao]] [[Golden Monkey Food]] [[Niupi Candy]] [[Hsu Fu Chi]] [[Chinese Sesame Soft Candy]] [[Pan Pan Food]]
== 😊 Seasoning ==
Five Spice Powder [[Doubanjiang]] [[Pixian Doubanjiang]] [[Lao Gan Ma]] [[Hot Pot Sauce]]

== 🤣 Map==
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{| class="wikitable"
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! Provinces (省)
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| [[Anhui Food]] (安徽省) || [[Fujian Food]] (福建省) || [[Gansu Food]] (甘肃省) || [[Guangdong Food]] (广东省) || [[Guizhou Food]] (贵州省) || [[Hainan Food]] (海南省)
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| [[Hebei Food]] (河北省) || [[Heilongjiang Food]] (黑龙江省) || [[Henan Food]] (河南省) || [[Hubei Food]] (湖北省) || [[Hunan Food]] (湖南省) || [[Jiangsu Food]](江苏省)
|-
| Jiangxi (江西省) || [[Jilin Food]] (吉林省) || [[Liaoning Food]] (辽宁省) || [[Qinghai Food]] (青海省) || Shaanxi (陕西省) || Shandong (山东省)
|-
| Shanxi (山西省) || Sichuan (四川省) || [[Yunnan Food]] (云南省) || Zhejiang (浙江省) || Taiwan (台湾省)
|}

{| class="wikitable"
|-
! Autonomous regions (自治区)
|-
|[[Guangxi Food]] (广西壮族自治区) || [[Inner Mongolia Food]] / Nei Menggu (内蒙古自治区) || [[Ningxia Food]] (宁夏回族自治区) || [[Xinjiang Food]] (新疆维吾尔自治区) || [[Tibetan Food]]/ Xizang (西藏自治区)
|}

{| class="wikitable"
|-
! Municipalities (直辖市)
|-
|Beijing (北京市) || [[Chongqing Food]] (重庆市) || Shanghai (上海市) || [[Tianjin Food]] (天津市)
|}

{| class="wikitable"
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{{#seo:
|title=Jiangsu Food Su Cuisine Jiangsu Cuisine 江苏菜- Chinese Food Wiki
|keywords=Jiangsu cuisine,Jiāngsū cài,Jiangsu Food,Su cuisine
|description=Jiangsu cuisine (Jiāngsū cài) Jiangsu Food, also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.
}}

'''Jiangsu cuisine (Jiāngsū cài) Jiangsu Food''', also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.
[[File:JiangSu.jpg|alt=JiangSu|thumb|JiangSu]]
Su cuisine is skilled in stewing, braising, steaming, and stir-frying. It emphasizes the preparation of broth, preserving the original flavors of ingredients. Its taste is fresh and light, rich but not greasy, subtle but not bland. Meat is often cooked until tender and falling off the bone while retaining its shape, and vegetables are cooked until tender yet crisp while retaining their flavor.
----

== '''History''' ==
Jiangsu cuisine (short for Su cuisine) began in the Northern and Southern Dynasties period. During the Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two main pillars of "Southern food." During the Ming and Qing dynasties, Su cuisine developed more rapidly along the Grand Canal north-south and the Yangtze River east-west. The geographical advantage of the coastal region expanded the influence of Su cuisine at home and abroad.
----

== '''Characteristics''' ==
Characteristics of Jiangsu cuisine include: extensive use of ingredients, with a focus on fresh seafood from rivers, lakes, and the sea; meticulous knife skills; diverse cooking methods, excelling in stewing, braising, simmering (煨), and steaming (焐); pursuing the original flavor, resulting in fresh and mild tastes (fresh and light, salty with a hint of sweetness, favoring the five pungent flavors, emphasizing the original taste); dishes are elegant in style and beautiful in both appearance and quality, with strong adaptability.

Jiangsu is known as the "land of fish and rice," with abundant resources providing a strong foundation for its cuisine. Famous aquatic products include the "Three Freshness of the Yangtze River" (Reeves Shad, Coilia, Pufferfish), Taihu whitefish, Yangcheng Lake hairy crab, Nanjing Longchi crucian carp, and various other seafood. Excellent vegetables include Taihu water shield, Huaian bulrush, Baoying lotus root, chestnuts, Euryale ferox seeds (jitoumi), jiaobai (wild rice shoots), winter bamboo shoots, and water chestnuts. Additionally, various game birds and animals contribute to the rich variety of ingredients.

The elegant and refreshing style of Jiangsu cuisine is reflected in its meticulous and versatile knife skills. Whether for elaborate cold dishes, decorative hot dishes, or fruit and vegetable carvings, techniques like deboning while keeping the shape or intricate carving demonstrate superb mastery.
----

== '''Classic Dishes''' ==
* '''羊方藏鱼''' (Yángfāng cáng yú) - Lamb with Fish Inside
* '''霸王别姬''' (Bàwáng bié jī) - Farewell My Concubine (dish name, traditionally made with turtle and chicken)
* '''三套鸭''' (Sān tào yā) - Three-nested Duck
* '''煮干丝''' (Zhǔ gānsī) - Boiled Shredded Tofu
* '''狮子头''' (Shīzi tóu) - Lion's Head Meatballs
* '''水晶肴蹄''' (Shuǐjīng yáo tí) - Crystal Salted Pork Hock
* '''金陵盐水鸭''' (Jīnlíng yánshuǐ yā) - Nanjing Salted Duck
* '''松鼠鳜鱼''' (Sōngshǔ guìyú) - Squirrel Mandarin Fish
* '''梁溪脆鳝''' (Liángxī cuì shàn) - Liangxi (Wuxi) Crispy Eel

----

== '''Main Branches''' ==
Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and light, salty with a hint of sweetness, and it emphasizes the original flavor. Cooking techniques excel in stewing, braising, simmering, and steaming. Ingredient selection is broad, and ingredients are used to their fullest potential. The Jiangsu cuisine system was originally separated from the Jiangzhe cuisine system. The original Jiangzhe cuisine system could be divided into Nanjing style, Huaiyang style, Southern Jiangsu style, Zhejiang style, and Huizhou style. Later, Zhejiang cuisine and Huizhou cuisine became two of the Eight Great Cuisines due to their distinct characteristics. The Xuhai style from the original Shandong cuisine system, along with the Nanjing, Huaiyang, and Southern Jiangsu styles from the original Jiangzhe cuisine system, now form Su cuisine.

=== '''Jinling Cuisine (Jīnlíng cài)''' ===
Jinling cuisine is one of the four representative styles of Su cuisine, centered in Nanjing and extending to areas like Jiujiang in Jiangxi. Jinling cuisine originated in the pre-Qin period, was already famous by the Sui and Tang dynasties, and formed a distinct style in the Ming and Qing dynasties. Ingredients in Jinling cuisine primarily consist of aquatic products, emphasizing freshness. It features meticulous knife skills and is skilled in cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, fragrant, crispy, and tender. Dishes are delicate and exquisite, with an elegant style. Jinling cuisine emphasizes knife skills, excels in controlling heat, features versatile techniques, and has a taste that is suitable for both northern and southern palates. Representative dishes include Jinling roast duck, salt-cured duck (yan shui ya), duck soup, duck intestines, duck liver, and duck blood.

Jinling snacks are one of the Four Great Snacks of China, ranking first among them. With a long history, unique flavors, and diverse varieties, they have been passed down since the Six Dynasties period, spanning over a thousand years and comprising over a hundred varieties. Famous snacks include both savory and sweet items, with various shapes. The Qinhuai River-Fuzimiao (Confucius Temple) area is a representative hub, where Fuzimiao Qinhuai snacks are characterized by delicate craftsmanship, beautiful presentation, carefully selected ingredients, and unique flavors. Besides Fuzimiao, areas like Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyang Gate, Huimin Bridge, and Yanzi矶 have also gradually formed concentrations of snack stalls.

=== '''Huaiyang Cuisine (Huáiyáng cài)''' ===
Huaiyang cuisine is represented by Yangzhou and Huaian. It is mainly popular along the Grand Canal, extending south to Zhenjiang, north to Hongze Lake and the Huai River area, and east to the coastal region. It is referred to as "State Cuisine" (国菜) alongside the Kongfu cuisine of Shandong.

Within the entire Su cuisine system, Huaiyang cuisine possesses both the fresh, crisp, and tender characteristics of Southern dishes and integrates the salty, colored, and rich characteristics of Northern dishes, forming its own style that is moderately sweet and salty, with a hint of sweetness in the salty taste. Huaiyang cuisine features the most meticulous knife skills; a piece of dried tofu 2 cm thick can be sliced into 30 thin pieces, and shredded finer than hair. Cold dish preparation and plating techniques are extremely demanding. Even seemingly simple techniques like "fan-shaped three-piece" (扇面三拼), involving detailed slicing and arrangement, require immense skill. The meticulous knife work, skillful plating, combined with appropriate color coordination, make Huaiyang cuisine resemble intricately carved artwork.

=== '''Suxi Cuisine (Sūxī cài)''' ===
Suxi cuisine covers the Suzhou and Wuxi areas, extending west to Changzhou and east to Shanghai. It is similar to Zhejiang cuisine and the Southern Anhui and Yangtze River styles of Anhui cuisine. Some experts believe Southern Jiangsu cuisine should belong to Zhejiang cuisine. The biggest difference between Southern Jiangsu cuisine and Zhejiang cuisine is that Southern Jiangsu cuisine is sweeter, especially in Wuxi. Shanghai cuisine, within Southern Jiangsu cuisine, has been greatly influenced by Zhejiang, showing a trend towards becoming a new cuisine called Hù cài in the 21st century.

Its dishes emphasize presentation, focusing on aesthetics with harmonious colors and vibrant shapes. Dishes cooked in clear broth (bai zhi qing dun) are unique, and some dishes incorporate fermented (zao) and red yeast rice (hong qu) flavors, offering a special aroma. The taste is generally sweeter, especially in Wuxi. It is rich but not greasy, subtle but not bland, cooked until tender and falling off the bone while retaining its shape, and tender and crisp while retaining its flavor.

Suzhou snacks are one of the Four Great Snacks of China, offering the largest variety. Main items include spiced soy bean curd, pine nut candy, rose seeds, shrimp roe soy sauce, date paste sesame cakes, lard rice cakes (zhuyou nian gao), xiaolongbao, Suzhou tangbao (soup dumplings), Cangshu lamb, and A灶 noodles (Ao Zao Mian).

Wuxi dishes and snacks also emphasize the integration of context in their preparation, with harmonious color schemes and vibrant shapes. Traditional Wuxi dishes like "Mirror Box Tofu," "Taihu Boat Snacks," and "The World's Best Vegetable Dish," innovative dishes like "Phoenix Valley Brocade Chicken" and "Fish and Rice Abundant," and famous Wuxi banquets like the "Xishi Banquet" and "Qianlong Banquet" all incorporate the charm of the Taihu water town, fully reflecting the cultural depth of Wuxi cuisine. They emphasize integration with life, the natural environment, and reality, fully demonstrating the characteristics of Wuxi's food culture: the pursuit of beauty and a high standard.

=== '''Xuhai Cuisine (Xúhǎi cài)''' ===
Xuhai cuisine is represented by Xuzhou cuisine. It is popular in the Xuhai and Henan regions, and is relatively close to the Kongfu cuisine of Shandong. It was once considered part of Lu (Shandong) cuisine.

Xuhai cuisine is moderately fresh and salty, favoring the five pungent flavors (onion, garlic, chives, ginger, mustard) and respecting all five tastes; it is clear but not bland, rich but not heavy. Regardless of the ingredients used, its dishes pay attention to "food therapy" and "food tonic" effects. Additionally, Xuzhou cuisine often uses large crabs and dog meat, with the "Whole Dog Banquet" being particularly famous. Cooking techniques often include boiling, pan-frying, and deep-frying. Representative Xuhai dishes include: 霸王别姬 (Bàwáng bié jī), 沛公狗肉 (Pèi gōng gǒu ròu), and 彭城鱼丸 (Péngchéng yúwán).

All regional styles have undergone development and change. Huaiyang cuisine has become slightly sweeter from being mild, seemingly influenced by Suxi cuisine. Suxi cuisine, especially Suzhou cuisine, has shifted from a sweeter taste to a milder one, influenced by Huaiyang cuisine. Xuhai cuisine has significantly reduced its saltiness and its colors have become more elegant and lighter, aligning with Huaiyang cuisine.

Jiangsu Food

2025-05-08T05:49:22Z

Admin:

{{#seo:
|title=Jiangsu Food Su Cuisine Jiangsu Cuisine 江苏菜- Chinese Food Wiki
|keywords=Jiangsu cuisine,Jiāngsū cài,Jiangsu Food,Su cuisine
|description=Jiangsu cuisine (Jiāngsū cài) Jiangsu Food, also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.
}}

'''Jiangsu cuisine (Jiāngsū cài) Jiangsu Food''', also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.
[[File:JiangSu.jpg|alt=JiangSu|thumb|JiangSu]]
Su cuisine is skilled in stewing, braising, steaming, and stir-frying. It emphasizes the preparation of broth, preserving the original flavors of ingredients. Its taste is fresh and light, rich but not greasy, subtle but not bland. Meat is often cooked until tender and falling off the bone while retaining its shape, and vegetables are cooked until tender yet crisp while retaining their flavor.
----

== '''History''' ==
Jiangsu cuisine (short for Su cuisine) began in the Northern and Southern Dynasties period. During the Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two main pillars of "Southern food." During the Ming and Qing dynasties, Su cuisine developed more rapidly along the Grand Canal north-south and the Yangtze River east-west. The geographical advantage of the coastal region expanded the influence of Su cuisine at home and abroad.
----

== '''Characteristics''' ==
Characteristics of Jiangsu cuisine include: extensive use of ingredients, with a focus on fresh seafood from rivers, lakes, and the sea; meticulous knife skills; diverse cooking methods, excelling in stewing, braising, simmering (煨), and steaming (焐); pursuing the original flavor, resulting in fresh and mild tastes (fresh and light, salty with a hint of sweetness, favoring the five pungent flavors, emphasizing the original taste); dishes are elegant in style and beautiful in both appearance and quality, with strong adaptability.

Jiangsu is known as the "land of fish and rice," with abundant resources providing a strong foundation for its cuisine. Famous aquatic products include the "Three Freshness of the Yangtze River" (Reeves Shad, Coilia, Pufferfish), Taihu whitefish, Yangcheng Lake hairy crab, Nanjing Longchi crucian carp, and various other seafood. Excellent vegetables include Taihu water shield, Huaian bulrush, Baoying lotus root, chestnuts, Euryale ferox seeds (jitoumi), jiaobai (wild rice shoots), winter bamboo shoots, and water chestnuts. Additionally, various game birds and animals contribute to the rich variety of ingredients.

The elegant and refreshing style of Jiangsu cuisine is reflected in its meticulous and versatile knife skills. Whether for elaborate cold dishes, decorative hot dishes, or fruit and vegetable carvings, techniques like deboning while keeping the shape or intricate carving demonstrate superb mastery.
----'''Classic Dishes'''

* '''羊方藏鱼''' (Yángfāng cáng yú) - Lamb with Fish Inside
* '''霸王别姬''' (Bàwáng bié jī) - Farewell My Concubine (dish name, traditionally made with turtle and chicken)
* '''三套鸭''' (Sān tào yā) - Three-nested Duck
* '''煮干丝''' (Zhǔ gānsī) - Boiled Shredded Tofu
* '''狮子头''' (Shīzi tóu) - Lion's Head Meatballs
* '''水晶肴蹄''' (Shuǐjīng yáo tí) - Crystal Salted Pork Hock
* '''金陵盐水鸭''' (Jīnlíng yánshuǐ yā) - Nanjing Salted Duck
* '''松鼠鳜鱼''' (Sōngshǔ guìyú) - Squirrel Mandarin Fish
* '''梁溪脆鳝''' (Liángxī cuì shàn) - Liangxi (Wuxi) Crispy Eel

----

== '''Main Branches''' ==
Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and light, salty with a hint of sweetness, and it emphasizes the original flavor. Cooking techniques excel in stewing, braising, simmering, and steaming. Ingredient selection is broad, and ingredients are used to their fullest potential. The Jiangsu cuisine system was originally separated from the Jiangzhe cuisine system. The original Jiangzhe cuisine system could be divided into Nanjing style, Huaiyang style, Southern Jiangsu style, Zhejiang style, and Huizhou style. Later, Zhejiang cuisine and Huizhou cuisine became two of the Eight Great Cuisines due to their distinct characteristics. The Xuhai style from the original Shandong cuisine system, along with the Nanjing, Huaiyang, and Southern Jiangsu styles from the original Jiangzhe cuisine system, now form Su cuisine.

=== '''Jinling Cuisine (Jīnlíng cài)''' ===
Jinling cuisine is one of the four representative styles of Su cuisine, centered in Nanjing and extending to areas like Jiujiang in Jiangxi. Jinling cuisine originated in the pre-Qin period, was already famous by the Sui and Tang dynasties, and formed a distinct style in the Ming and Qing dynasties. Ingredients in Jinling cuisine primarily consist of aquatic products, emphasizing freshness. It features meticulous knife skills and is skilled in cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, fragrant, crispy, and tender. Dishes are delicate and exquisite, with an elegant style. Jinling cuisine emphasizes knife skills, excels in controlling heat, features versatile techniques, and has a taste that is suitable for both northern and southern palates. Representative dishes include Jinling roast duck, salt-cured duck (yan shui ya), duck soup, duck intestines, duck liver, and duck blood.

Jinling snacks are one of the Four Great Snacks of China, ranking first among them. With a long history, unique flavors, and diverse varieties, they have been passed down since the Six Dynasties period, spanning over a thousand years and comprising over a hundred varieties. Famous snacks include both savory and sweet items, with various shapes. The Qinhuai River-Fuzimiao (Confucius Temple) area is a representative hub, where Fuzimiao Qinhuai snacks are characterized by delicate craftsmanship, beautiful presentation, carefully selected ingredients, and unique flavors. Besides Fuzimiao, areas like Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyang Gate, Huimin Bridge, and Yanzi矶 have also gradually formed concentrations of snack stalls.

=== '''Huaiyang Cuisine (Huáiyáng cài)''' ===
Huaiyang cuisine is represented by Yangzhou and Huaian. It is mainly popular along the Grand Canal, extending south to Zhenjiang, north to Hongze Lake and the Huai River area, and east to the coastal region. It is referred to as "State Cuisine" (国菜) alongside the Kongfu cuisine of Shandong.

Within the entire Su cuisine system, Huaiyang cuisine possesses both the fresh, crisp, and tender characteristics of Southern dishes and integrates the salty, colored, and rich characteristics of Northern dishes, forming its own style that is moderately sweet and salty, with a hint of sweetness in the salty taste. Huaiyang cuisine features the most meticulous knife skills; a piece of dried tofu 2 cm thick can be sliced into 30 thin pieces, and shredded finer than hair. Cold dish preparation and plating techniques are extremely demanding. Even seemingly simple techniques like "fan-shaped three-piece" (扇面三拼), involving detailed slicing and arrangement, require immense skill. The meticulous knife work, skillful plating, combined with appropriate color coordination, make Huaiyang cuisine resemble intricately carved artwork.

=== '''Suxi Cuisine (Sūxī cài)''' ===
Suxi cuisine covers the Suzhou and Wuxi areas, extending west to Changzhou and east to Shanghai. It is similar to Zhejiang cuisine and the Southern Anhui and Yangtze River styles of Anhui cuisine. Some experts believe Southern Jiangsu cuisine should belong to Zhejiang cuisine. The biggest difference between Southern Jiangsu cuisine and Zhejiang cuisine is that Southern Jiangsu cuisine is sweeter, especially in Wuxi. Shanghai cuisine, within Southern Jiangsu cuisine, has been greatly influenced by Zhejiang, showing a trend towards becoming a new cuisine called Hù cài in the 21st century.

Its dishes emphasize presentation, focusing on aesthetics with harmonious colors and vibrant shapes. Dishes cooked in clear broth (bai zhi qing dun) are unique, and some dishes incorporate fermented (zao) and red yeast rice (hong qu) flavors, offering a special aroma. The taste is generally sweeter, especially in Wuxi. It is rich but not greasy, subtle but not bland, cooked until tender and falling off the bone while retaining its shape, and tender and crisp while retaining its flavor.

Suzhou snacks are one of the Four Great Snacks of China, offering the largest variety. Main items include spiced soy bean curd, pine nut candy, rose seeds, shrimp roe soy sauce, date paste sesame cakes, lard rice cakes (zhuyou nian gao), xiaolongbao, Suzhou tangbao (soup dumplings), Cangshu lamb, and A灶 noodles (Ao Zao Mian).

Wuxi dishes and snacks also emphasize the integration of context in their preparation, with harmonious color schemes and vibrant shapes. Traditional Wuxi dishes like "Mirror Box Tofu," "Taihu Boat Snacks," and "The World's Best Vegetable Dish," innovative dishes like "Phoenix Valley Brocade Chicken" and "Fish and Rice Abundant," and famous Wuxi banquets like the "Xishi Banquet" and "Qianlong Banquet" all incorporate the charm of the Taihu water town, fully reflecting the cultural depth of Wuxi cuisine. They emphasize integration with life, the natural environment, and reality, fully demonstrating the characteristics of Wuxi's food culture: the pursuit of beauty and a high standard.

=== '''Xuhai Cuisine (Xúhǎi cài)''' ===
Xuhai cuisine is represented by Xuzhou cuisine. It is popular in the Xuhai and Henan regions, and is relatively close to the Kongfu cuisine of Shandong. It was once considered part of Lu (Shandong) cuisine.

Xuhai cuisine is moderately fresh and salty, favoring the five pungent flavors (onion, garlic, chives, ginger, mustard) and respecting all five tastes; it is clear but not bland, rich but not heavy. Regardless of the ingredients used, its dishes pay attention to "food therapy" and "food tonic" effects. Additionally, Xuzhou cuisine often uses large crabs and dog meat, with the "Whole Dog Banquet" being particularly famous. Cooking techniques often include boiling, pan-frying, and deep-frying. Representative Xuhai dishes include: 霸王别姬 (Bàwáng bié jī), 沛公狗肉 (Pèi gōng gǒu ròu), and 彭城鱼丸 (Péngchéng yúwán).

All regional styles have undergone development and change. Huaiyang cuisine has become slightly sweeter from being mild, seemingly influenced by Suxi cuisine. Suxi cuisine, especially Suzhou cuisine, has shifted from a sweeter taste to a milder one, influenced by Huaiyang cuisine. Xuhai cuisine has significantly reduced its saltiness and its colors have become more elegant and lighter, aligning with Huaiyang cuisine.

File:JiangSu.jpg

2025-05-08T05:48:52Z

Admin:

JiangSu

Jiangsu Food

2025-05-08T04:29:14Z

Admin:

{{#seo:
|title=Jiangsu Food Su Cuisine Jiangsu Cuisine 江苏菜- Chinese Food Wiki
|keywords=Jiangsu cuisine,Jiāngsū cài,Jiangsu Food,Su cuisine
|description=Jiangsu cuisine (Jiāngsū cài) Jiangsu Food, also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.
}}

'''Jiangsu cuisine (Jiāngsū cài) Jiangsu Food''', also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.
[[File:Jiangsu.jpg|alt=Jiangsu|thumb|Jiangsu]]
Su cuisine is skilled in stewing, braising, steaming, and stir-frying. It emphasizes the preparation of broth, preserving the original flavors of ingredients. Its taste is fresh and light, rich but not greasy, subtle but not bland. Meat is often cooked until tender and falling off the bone while retaining its shape, and vegetables are cooked until tender yet crisp while retaining their flavor.
----

== '''History''' ==
Jiangsu cuisine (short for Su cuisine) began in the Northern and Southern Dynasties period. During the Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two main pillars of "Southern food." During the Ming and Qing dynasties, Su cuisine developed more rapidly along the Grand Canal north-south and the Yangtze River east-west. The geographical advantage of the coastal region expanded the influence of Su cuisine at home and abroad.
----

== '''Characteristics''' ==
Characteristics of Jiangsu cuisine include: extensive use of ingredients, with a focus on fresh seafood from rivers, lakes, and the sea; meticulous knife skills; diverse cooking methods, excelling in stewing, braising, simmering (煨), and steaming (焐); pursuing the original flavor, resulting in fresh and mild tastes (fresh and light, salty with a hint of sweetness, favoring the five pungent flavors, emphasizing the original taste); dishes are elegant in style and beautiful in both appearance and quality, with strong adaptability.

Jiangsu is known as the "land of fish and rice," with abundant resources providing a strong foundation for its cuisine. Famous aquatic products include the "Three Freshness of the Yangtze River" (Reeves Shad, Coilia, Pufferfish), Taihu whitefish, Yangcheng Lake hairy crab, Nanjing Longchi crucian carp, and various other seafood. Excellent vegetables include Taihu water shield, Huaian bulrush, Baoying lotus root, chestnuts, Euryale ferox seeds (jitoumi), jiaobai (wild rice shoots), winter bamboo shoots, and water chestnuts. Additionally, various game birds and animals contribute to the rich variety of ingredients.

The elegant and refreshing style of Jiangsu cuisine is reflected in its meticulous and versatile knife skills. Whether for elaborate cold dishes, decorative hot dishes, or fruit and vegetable carvings, techniques like deboning while keeping the shape or intricate carving demonstrate superb mastery.
----'''Classic Dishes'''

* '''羊方藏鱼''' (Yángfāng cáng yú) - Lamb with Fish Inside
* '''霸王别姬''' (Bàwáng bié jī) - Farewell My Concubine (dish name, traditionally made with turtle and chicken)
* '''三套鸭''' (Sān tào yā) - Three-nested Duck
* '''煮干丝''' (Zhǔ gānsī) - Boiled Shredded Tofu
* '''狮子头''' (Shīzi tóu) - Lion's Head Meatballs
* '''水晶肴蹄''' (Shuǐjīng yáo tí) - Crystal Salted Pork Hock
* '''金陵盐水鸭''' (Jīnlíng yánshuǐ yā) - Nanjing Salted Duck
* '''松鼠鳜鱼''' (Sōngshǔ guìyú) - Squirrel Mandarin Fish
* '''梁溪脆鳝''' (Liángxī cuì shàn) - Liangxi (Wuxi) Crispy Eel

----

== '''Main Branches''' ==
Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and light, salty with a hint of sweetness, and it emphasizes the original flavor. Cooking techniques excel in stewing, braising, simmering, and steaming. Ingredient selection is broad, and ingredients are used to their fullest potential. The Jiangsu cuisine system was originally separated from the Jiangzhe cuisine system. The original Jiangzhe cuisine system could be divided into Nanjing style, Huaiyang style, Southern Jiangsu style, Zhejiang style, and Huizhou style. Later, Zhejiang cuisine and Huizhou cuisine became two of the Eight Great Cuisines due to their distinct characteristics. The Xuhai style from the original Shandong cuisine system, along with the Nanjing, Huaiyang, and Southern Jiangsu styles from the original Jiangzhe cuisine system, now form Su cuisine.

=== '''Jinling Cuisine (Jīnlíng cài)''' ===
Jinling cuisine is one of the four representative styles of Su cuisine, centered in Nanjing and extending to areas like Jiujiang in Jiangxi. Jinling cuisine originated in the pre-Qin period, was already famous by the Sui and Tang dynasties, and formed a distinct style in the Ming and Qing dynasties. Ingredients in Jinling cuisine primarily consist of aquatic products, emphasizing freshness. It features meticulous knife skills and is skilled in cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, fragrant, crispy, and tender. Dishes are delicate and exquisite, with an elegant style. Jinling cuisine emphasizes knife skills, excels in controlling heat, features versatile techniques, and has a taste that is suitable for both northern and southern palates. Representative dishes include Jinling roast duck, salt-cured duck (yan shui ya), duck soup, duck intestines, duck liver, and duck blood.

Jinling snacks are one of the Four Great Snacks of China, ranking first among them. With a long history, unique flavors, and diverse varieties, they have been passed down since the Six Dynasties period, spanning over a thousand years and comprising over a hundred varieties. Famous snacks include both savory and sweet items, with various shapes. The Qinhuai River-Fuzimiao (Confucius Temple) area is a representative hub, where Fuzimiao Qinhuai snacks are characterized by delicate craftsmanship, beautiful presentation, carefully selected ingredients, and unique flavors. Besides Fuzimiao, areas like Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyang Gate, Huimin Bridge, and Yanzi矶 have also gradually formed concentrations of snack stalls.

=== '''Huaiyang Cuisine (Huáiyáng cài)''' ===
Huaiyang cuisine is represented by Yangzhou and Huaian. It is mainly popular along the Grand Canal, extending south to Zhenjiang, north to Hongze Lake and the Huai River area, and east to the coastal region. It is referred to as "State Cuisine" (国菜) alongside the Kongfu cuisine of Shandong.

Within the entire Su cuisine system, Huaiyang cuisine possesses both the fresh, crisp, and tender characteristics of Southern dishes and integrates the salty, colored, and rich characteristics of Northern dishes, forming its own style that is moderately sweet and salty, with a hint of sweetness in the salty taste. Huaiyang cuisine features the most meticulous knife skills; a piece of dried tofu 2 cm thick can be sliced into 30 thin pieces, and shredded finer than hair. Cold dish preparation and plating techniques are extremely demanding. Even seemingly simple techniques like "fan-shaped three-piece" (扇面三拼), involving detailed slicing and arrangement, require immense skill. The meticulous knife work, skillful plating, combined with appropriate color coordination, make Huaiyang cuisine resemble intricately carved artwork.

=== '''Suxi Cuisine (Sūxī cài)''' ===
Suxi cuisine covers the Suzhou and Wuxi areas, extending west to Changzhou and east to Shanghai. It is similar to Zhejiang cuisine and the Southern Anhui and Yangtze River styles of Anhui cuisine. Some experts believe Southern Jiangsu cuisine should belong to Zhejiang cuisine. The biggest difference between Southern Jiangsu cuisine and Zhejiang cuisine is that Southern Jiangsu cuisine is sweeter, especially in Wuxi. Shanghai cuisine, within Southern Jiangsu cuisine, has been greatly influenced by Zhejiang, showing a trend towards becoming a new cuisine called Hù cài in the 21st century.

Its dishes emphasize presentation, focusing on aesthetics with harmonious colors and vibrant shapes. Dishes cooked in clear broth (bai zhi qing dun) are unique, and some dishes incorporate fermented (zao) and red yeast rice (hong qu) flavors, offering a special aroma. The taste is generally sweeter, especially in Wuxi. It is rich but not greasy, subtle but not bland, cooked until tender and falling off the bone while retaining its shape, and tender and crisp while retaining its flavor.

Suzhou snacks are one of the Four Great Snacks of China, offering the largest variety. Main items include spiced soy bean curd, pine nut candy, rose seeds, shrimp roe soy sauce, date paste sesame cakes, lard rice cakes (zhuyou nian gao), xiaolongbao, Suzhou tangbao (soup dumplings), Cangshu lamb, and A灶 noodles (Ao Zao Mian).

Wuxi dishes and snacks also emphasize the integration of context in their preparation, with harmonious color schemes and vibrant shapes. Traditional Wuxi dishes like "Mirror Box Tofu," "Taihu Boat Snacks," and "The World's Best Vegetable Dish," innovative dishes like "Phoenix Valley Brocade Chicken" and "Fish and Rice Abundant," and famous Wuxi banquets like the "Xishi Banquet" and "Qianlong Banquet" all incorporate the charm of the Taihu water town, fully reflecting the cultural depth of Wuxi cuisine. They emphasize integration with life, the natural environment, and reality, fully demonstrating the characteristics of Wuxi's food culture: the pursuit of beauty and a high standard.

=== '''Xuhai Cuisine (Xúhǎi cài)''' ===
Xuhai cuisine is represented by Xuzhou cuisine. It is popular in the Xuhai and Henan regions, and is relatively close to the Kongfu cuisine of Shandong. It was once considered part of Lu (Shandong) cuisine.

Xuhai cuisine is moderately fresh and salty, favoring the five pungent flavors (onion, garlic, chives, ginger, mustard) and respecting all five tastes; it is clear but not bland, rich but not heavy. Regardless of the ingredients used, its dishes pay attention to "food therapy" and "food tonic" effects. Additionally, Xuzhou cuisine often uses large crabs and dog meat, with the "Whole Dog Banquet" being particularly famous. Cooking techniques often include boiling, pan-frying, and deep-frying. Representative Xuhai dishes include: 霸王别姬 (Bàwáng bié jī), 沛公狗肉 (Pèi gōng gǒu ròu), and 彭城鱼丸 (Péngchéng yúwán).

All regional styles have undergone development and change. Huaiyang cuisine has become slightly sweeter from being mild, seemingly influenced by Suxi cuisine. Suxi cuisine, especially Suzhou cuisine, has shifted from a sweeter taste to a milder one, influenced by Huaiyang cuisine. Xuhai cuisine has significantly reduced its saltiness and its colors have become more elegant and lighter, aligning with Huaiyang cuisine.

File:Jiangsu.jpg

2025-05-08T04:27:35Z

Admin:

Jiangsu

Jiangsu Food

2025-05-08T04:26:02Z

Admin: Created page with "'''Jiangsu cuisine (Jiāngsū cài) Jiangsu Food''', also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of..."

'''Jiangsu cuisine (Jiāngsū cài) Jiangsu Food''', also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.

Su cuisine is skilled in stewing, braising, steaming, and stir-frying. It emphasizes the preparation of broth, preserving the original flavors of ingredients. Its taste is fresh and light, rich but not greasy, subtle but not bland. Meat is often cooked until tender and falling off the bone while retaining its shape, and vegetables are cooked until tender yet crisp while retaining their flavor.
----

== '''History''' ==
Jiangsu cuisine (short for Su cuisine) began in the Northern and Southern Dynasties period. During the Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two main pillars of "Southern food." During the Ming and Qing dynasties, Su cuisine developed more rapidly along the Grand Canal north-south and the Yangtze River east-west. The geographical advantage of the coastal region expanded the influence of Su cuisine at home and abroad.
----

== '''Characteristics''' ==
Characteristics of Jiangsu cuisine include: extensive use of ingredients, with a focus on fresh seafood from rivers, lakes, and the sea; meticulous knife skills; diverse cooking methods, excelling in stewing, braising, simmering (煨), and steaming (焐); pursuing the original flavor, resulting in fresh and mild tastes (fresh and light, salty with a hint of sweetness, favoring the five pungent flavors, emphasizing the original taste); dishes are elegant in style and beautiful in both appearance and quality, with strong adaptability.

Jiangsu is known as the "land of fish and rice," with abundant resources providing a strong foundation for its cuisine. Famous aquatic products include the "Three Freshness of the Yangtze River" (Reeves Shad, Coilia, Pufferfish), Taihu whitefish, Yangcheng Lake hairy crab, Nanjing Longchi crucian carp, and various other seafood. Excellent vegetables include Taihu water shield, Huaian bulrush, Baoying lotus root, chestnuts, Euryale ferox seeds (jitoumi), jiaobai (wild rice shoots), winter bamboo shoots, and water chestnuts. Additionally, various game birds and animals contribute to the rich variety of ingredients.

The elegant and refreshing style of Jiangsu cuisine is reflected in its meticulous and versatile knife skills. Whether for elaborate cold dishes, decorative hot dishes, or fruit and vegetable carvings, techniques like deboning while keeping the shape or intricate carving demonstrate superb mastery.
----'''Classic Dishes'''

* '''羊方藏鱼''' (Yángfāng cáng yú) - Lamb with Fish Inside
* '''霸王别姬''' (Bàwáng bié jī) - Farewell My Concubine (dish name, traditionally made with turtle and chicken)
* '''三套鸭''' (Sān tào yā) - Three-nested Duck
* '''煮干丝''' (Zhǔ gānsī) - Boiled Shredded Tofu
* '''狮子头''' (Shīzi tóu) - Lion's Head Meatballs
* '''水晶肴蹄''' (Shuǐjīng yáo tí) - Crystal Salted Pork Hock
* '''金陵盐水鸭''' (Jīnlíng yánshuǐ yā) - Nanjing Salted Duck
* '''松鼠鳜鱼''' (Sōngshǔ guìyú) - Squirrel Mandarin Fish
* '''梁溪脆鳝''' (Liángxī cuì shàn) - Liangxi (Wuxi) Crispy Eel

----

== '''Main Branches''' ==
Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and light, salty with a hint of sweetness, and it emphasizes the original flavor. Cooking techniques excel in stewing, braising, simmering, and steaming. Ingredient selection is broad, and ingredients are used to their fullest potential. The Jiangsu cuisine system was originally separated from the Jiangzhe cuisine system. The original Jiangzhe cuisine system could be divided into Nanjing style, Huaiyang style, Southern Jiangsu style, Zhejiang style, and Huizhou style. Later, Zhejiang cuisine and Huizhou cuisine became two of the Eight Great Cuisines due to their distinct characteristics. The Xuhai style from the original Shandong cuisine system, along with the Nanjing, Huaiyang, and Southern Jiangsu styles from the original Jiangzhe cuisine system, now form Su cuisine.

=== '''Jinling Cuisine (Jīnlíng cài)''' ===
Jinling cuisine is one of the four representative styles of Su cuisine, centered in Nanjing and extending to areas like Jiujiang in Jiangxi. Jinling cuisine originated in the pre-Qin period, was already famous by the Sui and Tang dynasties, and formed a distinct style in the Ming and Qing dynasties. Ingredients in Jinling cuisine primarily consist of aquatic products, emphasizing freshness. It features meticulous knife skills and is skilled in cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, fragrant, crispy, and tender. Dishes are delicate and exquisite, with an elegant style. Jinling cuisine emphasizes knife skills, excels in controlling heat, features versatile techniques, and has a taste that is suitable for both northern and southern palates. Representative dishes include Jinling roast duck, salt-cured duck (yan shui ya), duck soup, duck intestines, duck liver, and duck blood.

Jinling snacks are one of the Four Great Snacks of China, ranking first among them. With a long history, unique flavors, and diverse varieties, they have been passed down since the Six Dynasties period, spanning over a thousand years and comprising over a hundred varieties. Famous snacks include both savory and sweet items, with various shapes. The Qinhuai River-Fuzimiao (Confucius Temple) area is a representative hub, where Fuzimiao Qinhuai snacks are characterized by delicate craftsmanship, beautiful presentation, carefully selected ingredients, and unique flavors. Besides Fuzimiao, areas like Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyang Gate, Huimin Bridge, and Yanzi矶 have also gradually formed concentrations of snack stalls.

=== '''Huaiyang Cuisine (Huáiyáng cài)''' ===
Huaiyang cuisine is represented by Yangzhou and Huaian. It is mainly popular along the Grand Canal, extending south to Zhenjiang, north to Hongze Lake and the Huai River area, and east to the coastal region. It is referred to as "State Cuisine" (国菜) alongside the Kongfu cuisine of Shandong.

Within the entire Su cuisine system, Huaiyang cuisine possesses both the fresh, crisp, and tender characteristics of Southern dishes and integrates the salty, colored, and rich characteristics of Northern dishes, forming its own style that is moderately sweet and salty, with a hint of sweetness in the salty taste. Huaiyang cuisine features the most meticulous knife skills; a piece of dried tofu 2 cm thick can be sliced into 30 thin pieces, and shredded finer than hair. Cold dish preparation and plating techniques are extremely demanding. Even seemingly simple techniques like "fan-shaped three-piece" (扇面三拼), involving detailed slicing and arrangement, require immense skill. The meticulous knife work, skillful plating, combined with appropriate color coordination, make Huaiyang cuisine resemble intricately carved artwork.

=== '''Suxi Cuisine (Sūxī cài)''' ===
Suxi cuisine covers the Suzhou and Wuxi areas, extending west to Changzhou and east to Shanghai. It is similar to Zhejiang cuisine and the Southern Anhui and Yangtze River styles of Anhui cuisine. Some experts believe Southern Jiangsu cuisine should belong to Zhejiang cuisine. The biggest difference between Southern Jiangsu cuisine and Zhejiang cuisine is that Southern Jiangsu cuisine is sweeter, especially in Wuxi. Shanghai cuisine, within Southern Jiangsu cuisine, has been greatly influenced by Zhejiang, showing a trend towards becoming a new cuisine called Hù cài in the 21st century.

Its dishes emphasize presentation, focusing on aesthetics with harmonious colors and vibrant shapes. Dishes cooked in clear broth (bai zhi qing dun) are unique, and some dishes incorporate fermented (zao) and red yeast rice (hong qu) flavors, offering a special aroma. The taste is generally sweeter, especially in Wuxi. It is rich but not greasy, subtle but not bland, cooked until tender and falling off the bone while retaining its shape, and tender and crisp while retaining its flavor.

Suzhou snacks are one of the Four Great Snacks of China, offering the largest variety. Main items include spiced soy bean curd, pine nut candy, rose seeds, shrimp roe soy sauce, date paste sesame cakes, lard rice cakes (zhuyou nian gao), xiaolongbao, Suzhou tangbao (soup dumplings), Cangshu lamb, and A灶 noodles (Ao Zao Mian).

Wuxi dishes and snacks also emphasize the integration of context in their preparation, with harmonious color schemes and vibrant shapes. Traditional Wuxi dishes like "Mirror Box Tofu," "Taihu Boat Snacks," and "The World's Best Vegetable Dish," innovative dishes like "Phoenix Valley Brocade Chicken" and "Fish and Rice Abundant," and famous Wuxi banquets like the "Xishi Banquet" and "Qianlong Banquet" all incorporate the charm of the Taihu water town, fully reflecting the cultural depth of Wuxi cuisine. They emphasize integration with life, the natural environment, and reality, fully demonstrating the characteristics of Wuxi's food culture: the pursuit of beauty and a high standard.

=== '''Xuhai Cuisine (Xúhǎi cài)''' ===
Xuhai cuisine is represented by Xuzhou cuisine. It is popular in the Xuhai and Henan regions, and is relatively close to the Kongfu cuisine of Shandong. It was once considered part of Lu (Shandong) cuisine.

Xuhai cuisine is moderately fresh and salty, favoring the five pungent flavors (onion, garlic, chives, ginger, mustard) and respecting all five tastes; it is clear but not bland, rich but not heavy. Regardless of the ingredients used, its dishes pay attention to "food therapy" and "food tonic" effects. Additionally, Xuzhou cuisine often uses large crabs and dog meat, with the "Whole Dog Banquet" being particularly famous. Cooking techniques often include boiling, pan-frying, and deep-frying. Representative Xuhai dishes include: 霸王别姬 (Bàwáng bié jī), 沛公狗肉 (Pèi gōng gǒu ròu), and 彭城鱼丸 (Péngchéng yúwán).

All regional styles have undergone development and change. Huaiyang cuisine has become slightly sweeter from being mild, seemingly influenced by Suxi cuisine. Suxi cuisine, especially Suzhou cuisine, has shifted from a sweeter taste to a milder one, influenced by Huaiyang cuisine. Xuhai cuisine has significantly reduced its saltiness and its colors have become more elegant and lighter, aligning with Huaiyang cuisine.

Hunan Food

2025-05-07T13:15:33Z

Admin:

{{#seo:
|title=Hunan Cuisine Hunan Food Xiang Cuisine 湘菜 - Chinese Food Wiki
|keywords=Hunan Cuisine,Hunan Food,Xiang Cuisine,湘菜
|description=Hunan Cuisine / Hunan Food, also known as Xiang Cuisine, is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan.
}}

'''Hunan Cuisine / Hunan Food''', also known as Xiang Cuisine (Pinyin: Xiāngcài), is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan.
[[File:Hunan.jpg|alt=Hunan|thumb|'''Hunan''']]
Hunan Cuisine is known for its meticulous preparation, wide range of ingredients, diverse flavors, and extensive variety of dishes. Visually, it is characterized by heavy use of oil and rich colors, emphasizing practicality. In terms of taste, it focuses on being spicy and fragrant (xiangla), fresh and fragrant (xiangxian), and soft and tender (ruan nen). Its cooking methods are renowned for simmering (wei), stewing (dun), curing/smoking (la), steaming (zheng), and stir-frying (chao).
----

== '''History''' ==

=== '''Spring and Autumn and Warring States Periods''' ===
Archaeological findings from Neolithic sites in Hunan, including abundant pottery cookware and wine vessels, along with remnants of grains and animal bones, indicate that the early inhabitants of the Xiang and Xiao river regions had moved beyond consuming raw food and began eating cooked meals as early as eight to nine thousand years ago.

=== '''Qin and Han Dynasties''' ===
During the Qin and Han periods, Hunan's culinary culture gradually developed into a relatively complete system, encompassing ingredients, cooking methods, and flavor profiles. It was notable for its richness of ingredients, variety of cooking techniques, and delicious flavors. Excavations in 1972 from the tomb of Xin Zhui, the wife of the Marquis of Dai, at Mawangdui in Changsha, revealed burial lists indicating that by the Western Han Dynasty, over 2000 years ago, Hunan already boasted nearly a hundred exquisite dishes. Meat soups alone were listed in 5 major categories with 24 varieties.

=== '''Western Han Dynasty''' ===
The unearthed Western Han burial lists show that cooking methods in Hunan's diet had further developed compared to the Warring States period, expanding to include techniques like geng (thick soup/stew), zhi (roasting/grilling), jian (frying), ao (boiling/simmering), zheng (steaming), zhuo (scalding/blanching), kuai (thinly sliced raw meat/fish), pu (dried meat), la (cured/smoked), pao (roasting/baking in paste), hai (minced meat/fish paste), and ju (wrapped food). Seasonings used included salt, jiang (sauce), chi (fermented soybeans), qu (fermented starter), sugar, honey, leeks, plums, cassia bark, Sichuan pepper (huajiao), and dogwood fruit (zhuyu).

=== '''Tang, Song, Ming, and Qing Dynasties''' ===
Due to Hunan's abundant resources, traditionally known as the "Land of Fish and Rice," its culinary culture further matured from the Tang and Song dynasties onwards, particularly during the Ming and Qing periods. This development led to the gradual formation of the distinctly characterized Xiang Cuisine as one of China's Eight Great Culinary Traditions.

=== '''Republican Era''' ===
During the Republican period, the famous figure Tan Yanikai and his private chef established a significant branch of Hunan Cuisine known as Zu'an Xiang Cuisine. Zu'an Xiang Cuisine gained favor for its culinary philosophy of "selecting refined ingredients, meticulous knife work, exquisite cooking techniques, and precisely balanced flavors," earning it the title "Source of Hunan Cuisine." It is a renowned series and important school within Xiang Cuisine.
----

== '''Characteristics''' ==
Xiang Cuisine has always emphasized the harmonious pairing of ingredients and the mutual penetration of flavors. Flavoring in Xiang Cuisine particularly emphasizes spiciness and fragrance (xiangla). Due to its geographical location, Hunan has a warm and humid climate, hence people widely enjoy eating chili peppers to invigorate the spirit and dispel dampness. Additionally, quick stir-frying (baochao) is a skillful technique mastered by Hunan cooks.
----

== '''Classic Dishes''' ==

* Zu'an Shark Fin 组庵鱼翅
* Quan Jia Fu (Whole Family Happiness)全家福
* Bai Niao Chao Feng (One Hundred Birds Worshipping the Phoenix) 百鸟朝凤
* Zilong Tuo Pao (Zilong Sheds His Robe - often referring to Eel) 子龙脱袍
* Bawang Bie Ji (Farewell My Concubine - often Chicken and Turtle) 霸王别姬
* San Ceng Tao Ji (Three-layered Nested Chicken) 三层套鸡
* Changsha Sesame and Almond Crispy Duck 长沙麻仁香酥鸭
* Huagu Wu Huang Dan (Flower Mushroom Egg Without Yolk - a stuffed mushroom dish) 花菇无黄蛋
* Niuzhong San Jie (Three Heroes of Beef - refers to three beef dishes) 牛中三杰
* Duo Jiao Yu Tou ([[Steamed Fish Head with Chop Bell Pepper]]) 剁椒鱼头

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<div class="clearfix visible-xs-block"></div>
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<div class="row">
<div class="col-md-4">[[File:Sichuan Hot Pot or Chengdu Hot Pot.jpg|thumb|200x150px|link=Sichuan Hot Pot|[[Sichuan Hot Pot]] 四川火锅 or 成都火锅]]</div>
<div class="col-md-8"><br />
[[Sichuan Hot Pot]] (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. [[Chong Qing Hot Pot]] is also popular in local.</div>
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== 😆 Food ==
<br />
A: [[Almond Chicken]]

B: [[Braised Pork Ribs in Soy Sauce]] [[Beggar’s Chicken]] [[Bang Bang Chicken]] [[Beef and Tomato Soup]] [[Bo Bo Chicken]]

C: [[Chuan Chuan Xiang]] [[Century Egg]] [[Chop Suey]] [[Chongqing Noodles]] [[Chong Qing Hot Pot]] [[Chinese Tomato Egg]] [[Chinese Chive Pocket]] [[Citrus Chicken]] [[Cat Ear]] [[Coca Cola Chicken Wings]]

D: [[Dan Dan Noodles]] [[DongPo Stewed Pork]] [[Dapanji]] [[Donkey Burger]]

F: [[Fuqi Feipian]]

G: [[General Tso’s Chicken]] [[Guoba]] [[Fried Pork in Scoop]] [[Guilin Rice Noodles]]

H: [[Hot Dry Noodles]]

K: [[Kung Pao Chicken]]

L: [[Laziji]] [[Long Chao Shou]] [[Lanzhou Hand Pulled Noodles]] [[Luo Si Fen]]

M: [[Mao Cai]] [[Malatang]] [[Mapo Tofu]] [[Mushrooms In Oyster Sauce]] [[Ma La Xiang Guo]] [[Mao Xue Wang]]

P: [[Pig Feet Stew with Noodles]]

R: [[Red Cooked Eggplant]] [[Rice Noodle Roll]] [[Roujiamo]]

S: [[Sichuan Boiled Fish]] [[Sichuan Boiled Beef]] [[Sweet and Sour Ribs]] [[Steamed Fish Head with Chop Bell Pepper]] [[Saliva Chicken]] [[Suan La Fen]] [[Stinky Tofu]] [[Sesame Paste Noodles]] [[Sichuan Hot Pot]]

T: [[Twice cooked pork]]

Y: [[Yuxiang Shredded Pork]] [[Yangzhou Fried Rice]] [[Yang Chun Noodles]]

Z: [[Zongzi]]

== 😋 Snacks ==
[[White Rabbit Candy]] [[Three Squirrels]] [[Wahaha]] [[Qiaqia]] [[Truelove Food]] [[Xiangbalao]] [[Yake Food]] [[Yaoshengji Food]] [[Jianlibao]] [[Golden Monkey Food]] [[Niupi Candy]] [[Hsu Fu Chi]] [[Chinese Sesame Soft Candy]] [[Pan Pan Food]]
== 😊 Seasoning ==
Five Spice Powder [[Doubanjiang]] [[Pixian Doubanjiang]] [[Lao Gan Ma]] [[Hot Pot Sauce]]

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{| class="wikitable"
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|-
| Jiangxi (江西省) || [[Jilin Food]] (吉林省) || [[Liaoning Food]] (辽宁省) || [[Qinghai Food]] (青海省) || Shaanxi (陕西省) || Shandong (山东省)
|-
| Shanxi (山西省) || Sichuan (四川省) || [[Yunnan Food]] (云南省) || Zhejiang (浙江省) || Taiwan (台湾省)
|}

{| class="wikitable"
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|-
|[[Guangxi Food]] (广西壮族自治区) || [[Inner Mongolia Food]] / Nei Menggu (内蒙古自治区) || [[Ningxia Food]] (宁夏回族自治区) || [[Xinjiang Food]] (新疆维吾尔自治区) || [[Tibetan Food]]/ Xizang (西藏自治区)
|}

{| class="wikitable"
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Hunan Food

2025-05-07T13:09:16Z

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|title=Hunan Cuisine Hunan Food Xiang Cuisine - Chinese Food Wiki
|keywords=Hunan Cuisine,Hunan Food,Xiang Cuisine
|description=Hunan Cuisine / Hunan Food, also known as Xiang Cuisine, is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan.
}}

'''Hunan Cuisine / Hunan Food''', also known as Xiang Cuisine, is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan.
[[File:Hunan.jpg|alt=Hunan|thumb|'''Hunan''']]
Hunan Cuisine is known for its meticulous preparation, wide range of ingredients, diverse flavors, and extensive variety of dishes. Visually, it is characterized by heavy use of oil and rich colors, emphasizing practicality. In terms of taste, it focuses on being spicy and fragrant (xiangla), fresh and fragrant (xiangxian), and soft and tender (ruan nen). Its cooking methods are renowned for simmering (wei), stewing (dun), curing/smoking (la), steaming (zheng), and stir-frying (chao).
----

== '''History''' ==

=== '''Spring and Autumn and Warring States Periods''' ===
Archaeological findings from Neolithic sites in Hunan, including abundant pottery cookware and wine vessels, along with remnants of grains and animal bones, indicate that the early inhabitants of the Xiang and Xiao river regions had moved beyond consuming raw food and began eating cooked meals as early as eight to nine thousand years ago.

=== '''Qin and Han Dynasties''' ===
During the Qin and Han periods, Hunan's culinary culture gradually developed into a relatively complete system, encompassing ingredients, cooking methods, and flavor profiles. It was notable for its richness of ingredients, variety of cooking techniques, and delicious flavors. Excavations in 1972 from the tomb of Xin Zhui, the wife of the Marquis of Dai, at Mawangdui in Changsha, revealed burial lists indicating that by the Western Han Dynasty, over 2000 years ago, Hunan already boasted nearly a hundred exquisite dishes. Meat soups alone were listed in 5 major categories with 24 varieties.

=== '''Western Han Dynasty''' ===
The unearthed Western Han burial lists show that cooking methods in Hunan's diet had further developed compared to the Warring States period, expanding to include techniques like geng (thick soup/stew), zhi (roasting/grilling), jian (frying), ao (boiling/simmering), zheng (steaming), zhuo (scalding/blanching), kuai (thinly sliced raw meat/fish), pu (dried meat), la (cured/smoked), pao (roasting/baking in paste), hai (minced meat/fish paste), and ju (wrapped food). Seasonings used included salt, jiang (sauce), chi (fermented soybeans), qu (fermented starter), sugar, honey, leeks, plums, cassia bark, Sichuan pepper (huajiao), and dogwood fruit (zhuyu).

=== '''Tang, Song, Ming, and Qing Dynasties''' ===
Due to Hunan's abundant resources, traditionally known as the "Land of Fish and Rice," its culinary culture further matured from the Tang and Song dynasties onwards, particularly during the Ming and Qing periods. This development led to the gradual formation of the distinctly characterized Xiang Cuisine as one of China's Eight Great Culinary Traditions.

=== '''Republican Era''' ===
During the Republican period, the famous figure Tan Yanikai and his private chef established a significant branch of Hunan Cuisine known as Zu'an Xiang Cuisine. Zu'an Xiang Cuisine gained favor for its culinary philosophy of "selecting refined ingredients, meticulous knife work, exquisite cooking techniques, and precisely balanced flavors," earning it the title "Source of Hunan Cuisine." It is a renowned series and important school within Xiang Cuisine.
----

== '''Characteristics''' ==
Xiang Cuisine has always emphasized the harmonious pairing of ingredients and the mutual penetration of flavors. Flavoring in Xiang Cuisine particularly emphasizes spiciness and fragrance (xiangla). Due to its geographical location, Hunan has a warm and humid climate, hence people widely enjoy eating chili peppers to invigorate the spirit and dispel dampness. Additionally, quick stir-frying (baochao) is a skillful technique mastered by Hunan cooks.
----

== '''Classic Dishes''' ==

* Zu'an Shark Fin 组庵鱼翅
* Quan Jia Fu (Whole Family Happiness)全家福
* Bai Niao Chao Feng (One Hundred Birds Worshipping the Phoenix) 百鸟朝凤
* Zilong Tuo Pao (Zilong Sheds His Robe - often referring to Eel) 子龙脱袍
* Bawang Bie Ji (Farewell My Concubine - often Chicken and Turtle) 霸王别姬
* San Ceng Tao Ji (Three-layered Nested Chicken) 三层套鸡
* Changsha Sesame and Almond Crispy Duck 长沙麻仁香酥鸭
* Huagu Wu Huang Dan (Flower Mushroom Egg Without Yolk - a stuffed mushroom dish) 花菇无黄蛋
* Niuzhong San Jie (Three Heroes of Beef - refers to three beef dishes) 牛中三杰
* Duo Jiao Yu Tou ([[Steamed Fish Head with Chop Bell Pepper]]) 剁椒鱼头

Hunan Food

2025-05-07T13:07:15Z

Admin: Created page with "{{#seo: |title=Hunan Cuisine Hunan Food Xiang Cuisine - Chinese Food Wiki |keywords=Hunan Cuisine,Hunan Food,Xiang Cuisine |description=Hunan Cuisine / Hunan Food, also known as Xiang Cuisine, is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan. }}..."

{{#seo:
|title=Hunan Cuisine Hunan Food Xiang Cuisine - Chinese Food Wiki
|keywords=Hunan Cuisine,Hunan Food,Xiang Cuisine
|description=Hunan Cuisine / Hunan Food, also known as Xiang Cuisine, is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan.
}}

'''Hunan Cuisine / Hunan Food''', also known as Xiang Cuisine, is one of China's Eight Great Culinary Traditions, with a history dating back to the Han Dynasty when it already formed a distinct style. It is primarily based on three regional styles: the Xiang River basin, the Dongting Lake area, and the mountainous region of Western Hunan.
[[File:Hunan.jpg|alt=Hunan|thumb|'''Hunan''']]
Hunan Cuisine is known for its meticulous preparation, wide range of ingredients, diverse flavors, and extensive variety of dishes. Visually, it is characterized by heavy use of oil and rich colors, emphasizing practicality. In terms of taste, it focuses on being spicy and fragrant (xiangla), fresh and fragrant (xiangxian), and soft and tender (ruan nen). Its cooking methods are renowned for simmering (wei), stewing (dun), curing/smoking (la), steaming (zheng), and stir-frying (chao).
----

== '''History''' ==

=== '''Spring and Autumn and Warring States Periods''' ===
Archaeological findings from Neolithic sites in Hunan, including abundant pottery cookware and wine vessels, along with remnants of grains and animal bones, indicate that the early inhabitants of the Xiang and Xiao river regions had moved beyond consuming raw food and began eating cooked meals as early as eight to nine thousand years ago.

=== '''Qin and Han Dynasties''' ===
During the Qin and Han periods, Hunan's culinary culture gradually developed into a relatively complete system, encompassing ingredients, cooking methods, and flavor profiles. It was notable for its richness of ingredients, variety of cooking techniques, and delicious flavors. Excavations in 1972 from the tomb of Xin Zhui, the wife of the Marquis of Dai, at Mawangdui in Changsha, revealed burial lists indicating that by the Western Han Dynasty, over 2000 years ago, Hunan already boasted nearly a hundred exquisite dishes. Meat soups alone were listed in 5 major categories with 24 varieties.

=== '''Western Han Dynasty''' ===
The unearthed Western Han burial lists show that cooking methods in Hunan's diet had further developed compared to the Warring States period, expanding to include techniques like geng (thick soup/stew), zhi (roasting/grilling), jian (frying), ao (boiling/simmering), zheng (steaming), zhuo (scalding/blanching), kuai (thinly sliced raw meat/fish), pu (dried meat), la (cured/smoked), pao (roasting/baking in paste), hai (minced meat/fish paste), and ju (wrapped food). Seasonings used included salt, jiang (sauce), chi (fermented soybeans), qu (fermented starter), sugar, honey, leeks, plums, cassia bark, Sichuan pepper (huajiao), and dogwood fruit (zhuyu).

=== '''Tang, Song, Ming, and Qing Dynasties''' ===
Due to Hunan's abundant resources, traditionally known as the "Land of Fish and Rice," its culinary culture further matured from the Tang and Song dynasties onwards, particularly during the Ming and Qing periods. This development led to the gradual formation of the distinctly characterized Xiang Cuisine as one of China's Eight Great Culinary Traditions.

=== '''Republican Era''' ===
During the Republican period, the famous figure Tan Yanikai and his private chef established a significant branch of Hunan Cuisine known as Zu'an Xiang Cuisine. Zu'an Xiang Cuisine gained favor for its culinary philosophy of "selecting refined ingredients, meticulous knife work, exquisite cooking techniques, and precisely balanced flavors," earning it the title "Source of Hunan Cuisine." It is a renowned series and important school within Xiang Cuisine.
----

== '''Characteristics''' ==
Xiang Cuisine has always emphasized the harmonious pairing of ingredients and the mutual penetration of flavors. Flavoring in Xiang Cuisine particularly emphasizes spiciness and fragrance (xiangla). Due to its geographical location, Hunan has a warm and humid climate, hence people widely enjoy eating chili peppers to invigorate the spirit and dispel dampness. Additionally, quick stir-frying (baochao) is a skillful technique mastered by Hunan cooks.
----

== '''Classic Dishes''' ==

* Zu'an Shark Fin
* Quan Jia Fu (Whole Family Happiness)
* Bai Niao Chao Feng (One Hundred Birds Worshipping the Phoenix)
* Zilong Tuo Pao (Zilong Sheds His Robe - often referring to Eel)
* Bawang Bie Ji (Farewell My Concubine - often Chicken and Turtle)
* San Ceng Tao Ji (Three-layered Nested Chicken)
* Changsha Sesame and Almond Crispy Duck
* Huagu Wu Huang Dan (Flower Mushroom Egg Without Yolk - a stuffed mushroom dish)
* Niuzhong San Jie (Three Heroes of Beef - refers to three beef dishes)
* Duo Jiao Yu Tou ([[Steamed Fish Head with Chop Bell Pepper]])

File:Hunan.jpg

2025-05-07T13:06:05Z

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== 😇 Featured ==
<div class="clearfix visible-xs-block"></div>
{| style="width:100%;border:1px solid #ffffff;background-color:#ffffff;vertical-align:top;color:#000;"
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<div class="row">
<div class="col-md-4">[[File:Sichuan Hot Pot or Chengdu Hot Pot.jpg|thumb|200x150px|link=Sichuan Hot Pot|[[Sichuan Hot Pot]] 四川火锅 or 成都火锅]]</div>
<div class="col-md-8"><br />
[[Sichuan Hot Pot]] (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. [[Chong Qing Hot Pot]] is also popular in local.</div>
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== 😆 Food ==
<br />
A: [[Almond Chicken]]

B: [[Braised Pork Ribs in Soy Sauce]] [[Beggar’s Chicken]] [[Bang Bang Chicken]] [[Beef and Tomato Soup]] [[Bo Bo Chicken]]

C: [[Chuan Chuan Xiang]] [[Century Egg]] [[Chop Suey]] [[Chongqing Noodles]] [[Chong Qing Hot Pot]] [[Chinese Tomato Egg]] [[Chinese Chive Pocket]] [[Citrus Chicken]] [[Cat Ear]] [[Coca Cola Chicken Wings]]

D: [[Dan Dan Noodles]] [[DongPo Stewed Pork]] [[Dapanji]] [[Donkey Burger]]

F: [[Fuqi Feipian]]

G: [[General Tso’s Chicken]] [[Guoba]] [[Fried Pork in Scoop]] [[Guilin Rice Noodles]]

H: [[Hot Dry Noodles]]

K: [[Kung Pao Chicken]]

L: [[Laziji]] [[Long Chao Shou]] [[Lanzhou Hand Pulled Noodles]] [[Luo Si Fen]]

M: [[Mao Cai]] [[Malatang]] [[Mapo Tofu]] [[Mushrooms In Oyster Sauce]] [[Ma La Xiang Guo]] [[Mao Xue Wang]]

P: [[Pig Feet Stew with Noodles]]

R: [[Red Cooked Eggplant]] [[Rice Noodle Roll]] [[Roujiamo]]

S: [[Sichuan Boiled Fish]] [[Sichuan Boiled Beef]] [[Sweet and Sour Ribs]] [[Steamed Fish Head with Chop Bell Pepper]] [[Saliva Chicken]] [[Suan La Fen]] [[Stinky Tofu]] [[Sesame Paste Noodles]] [[Sichuan Hot Pot]]

T: [[Twice cooked pork]]

Y: [[Yuxiang Shredded Pork]] [[Yangzhou Fried Rice]] [[Yang Chun Noodles]]

Z: [[Zongzi]]

== 😋 Snacks ==
[[White Rabbit Candy]] [[Three Squirrels]] [[Wahaha]] [[Qiaqia]] [[Truelove Food]] [[Xiangbalao]] [[Yake Food]] [[Yaoshengji Food]] [[Jianlibao]] [[Golden Monkey Food]] [[Niupi Candy]] [[Hsu Fu Chi]] [[Chinese Sesame Soft Candy]] [[Pan Pan Food]]
== 😊 Seasoning ==
Five Spice Powder [[Doubanjiang]] [[Pixian Doubanjiang]] [[Lao Gan Ma]] [[Hot Pot Sauce]]

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{| class="wikitable"
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| [[Anhui Food]] (安徽省) || [[Fujian Food]] (福建省) || [[Gansu Food]] (甘肃省) || [[Guangdong Food]] (广东省) || [[Guizhou Food]] (贵州省) || [[Hainan Food]] (海南省)
|-
| [[Hebei Food]] (河北省) || [[Heilongjiang Food]] (黑龙江省) || [[Henan Food]] (河南省) || [[Hubei Food]] (湖北省) || Hunan (湖南省) || Jiangsu (江苏省)
|-
| Jiangxi (江西省) || [[Jilin Food]] (吉林省) || [[Liaoning Food]] (辽宁省) || [[Qinghai Food]] (青海省) || Shaanxi (陕西省) || Shandong (山东省)
|-
| Shanxi (山西省) || Sichuan (四川省) || [[Yunnan Food]] (云南省) || Zhejiang (浙江省) || Taiwan (台湾省)
|}

{| class="wikitable"
|-
! Autonomous regions (自治区)
|-
|[[Guangxi Food]] (广西壮族自治区) || [[Inner Mongolia Food]] / Nei Menggu (内蒙古自治区) || [[Ningxia Food]] (宁夏回族自治区) || [[Xinjiang Food]] (新疆维吾尔自治区) || [[Tibetan Food]]/ Xizang (西藏自治区)
|}

{| class="wikitable"
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|Beijing (北京市) || [[Chongqing Food]] (重庆市) || Shanghai (上海市) || [[Tianjin Food]] (天津市)
|}

{| class="wikitable"
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Hubei Food

2025-05-07T04:07:38Z

Admin: Created page with "{{#seo: |title=Chu Cuisine Hubei Food Hubei Cuisine 湖北菜 - Chinese Food Wiki |keywords=Chu Cuisine,Hubei Food,Hubei Cuisine |description=Chu Cuisine / Hubei Food, also known as Hubei Cuisine, is a regional style from Hubei, China. It is characterized by its reliance on aquatic products, with fish dishes being central. The cuisine features rich, bright sauces, a savory (xian) taste, and a slight spiciness. It emphasizes preserving the natural flavors of ingredients,..."

{{#seo:
|title=Chu Cuisine Hubei Food Hubei Cuisine 湖北菜 - Chinese Food Wiki
|keywords=Chu Cuisine,Hubei Food,Hubei Cuisine
|description=Chu Cuisine / Hubei Food, also known as Hubei Cuisine, is a regional style from Hubei, China. It is characterized by its reliance on aquatic products, with fish dishes being central. The cuisine features rich, bright sauces, a savory (xian) taste, and a slight spiciness. It emphasizes preserving the natural flavors of ingredients, offers a wide variety of dishes, is popular for banquets, and excels in cooking methods such as steaming, stewing (wei), frying, braising (shao), and stir-frying (chao). Chu Cuisine is often described by seven characteristics: simmering (gun), tender and fully cooked (lan), fresh (xian), mellow (chun), aromatic (xiang), tender (nen), and substantial (zu).
}}
[[File:Hubei Food.jpg|thumb]]
'''Chu Cuisine / Hubei Food''', also known as Hubei Cuisine, is a regional style from Hubei, China. It is characterized by its reliance on aquatic products, with fish dishes being central. The cuisine features rich, bright sauces, a savory (xian) taste, and a slight spiciness. It emphasizes preserving the natural flavors of ingredients, offers a wide variety of dishes, is popular for banquets, and excels in cooking methods such as steaming, stewing (wei), frying, braising (shao), and stir-frying (chao). Chu Cuisine is often described by seven characteristics: simmering (gun), tender and fully cooked (lan), fresh (xian), mellow (chun), aromatic (xiang), tender (nen), and substantial (zu).

In August 2018, the Hubei Provincial Government Office issued the "Opinions on Promoting the Innovative Development of Chu Cuisine," officially standardizing the abbreviation for Hubei cuisine as "Chu Cuisine."
----

== '''Origin''' ==
Chu Cuisine, originally referred to as E Cuisine or Hubei Cuisine, and historically known as Jing Cuisine, originated in the Jianghan Plain. Its roots trace back to the Spring and Autumn and Warring States periods (when it was already called "Chu Cuisine"). It underwent gradual development through the Han, Wei, Tang, and Song dynasties, reaching maturity during the Ming and Qing dynasties.

Chu Cuisine dates back to the ancient Chu State, encompassing a history of approximately 2800 years. The Chu State existed for over 800 years, from its founding in the early Western Zhou Dynasty until its conquest by Qin in 223 BCE. With the rise of the Chu State and the flourishing of its culture, Chu Cuisine, as a part of this culture, also saw significant development. Qu Yuan's Chu Ci (Songs of Chu), specifically the chapters "Summons of the Soul" (Zhao Hun) and "The Great Summons" (Da Zhao), record two notable menus. The menu in Zhao Hun lists over 20 varieties of famous foods from the Chu region, including staple foods, various dishes, exquisite snacks, and beverages. This list demonstrates that the Chu State at that time possessed abundant food ingredients and employed diverse cooking methods and seasonings, indicating that Chu Cuisine had begun to take shape in the pre-Qin period. The praise in Huainanzi: Qi Su Xun (Training on Common Customs), which states "Jing and Wu [cuisines] are fragrant, filling the mouth," also suggests that the Chu State was already a celebrated land of gastronomy, with regional Chu Cuisine showing its early characteristics.

In 1978, the excavation of the Tomb of Marquis Yi of Zeng in Suizhou unearthed over 100 culinary utensils dating back to 433 BCE. These archaeological findings provide concrete evidence supporting the origin of Chu Cuisine in the Spring and Autumn and Warring States periods. The utensils from this era were primarily crafted from copper, pottery, gold, lacquered wood, and bamboo. Among them was a jian pan (frying pan), constructed in two parts: an upper pan and a lower stove. When discovered, the pan contained fish bones (identified as crucian carp), charcoal, and soot traces on the stove base, clearly indicating its use for frying or grilling food. The jian pan is a versatile cooking tool used for searing, frying, and stir-frying. The fact that frying and stir-frying techniques were employed over 2,400 years ago was quite advanced for its time among the major Chinese cuisines, further confirming the long and rich history of Chu Cuisine.
----

== '''Regional Cuisines''' ==
Chu Cuisine is divided into several regional styles, each with its own distinct characteristics:

=== '''Wuhan Cuisine''' ===
Wuhan serves as the political, economic, and cultural center of Hubei Province. By the late Ming and early Qing dynasties, it had become one of China's "Four Famous Towns," alongside Zhuxian in Henan, Jingdezhen in Jiangxi, and Foshan in Guangdong. Known as the "Thoroughfare of Nine Provinces" for its strategic location linking the interior and the sea, Wuhan's commercial prosperity in the 21st century, with its import and export trade volume second only to Shanghai among Chinese cities (surpassing Tianjin and Guangzhou), has greatly spurred the development of its culinary scene. Wuhan cuisine is considered a prime example of Hubei cuisine. It is based on the flavors of areas like Hankou, Xiantao, Hanyang, Wuchang, Huangpi, and Xiaogan, and has absorbed strengths from various culinary schools both within and outside the province, gradually forming its unique style.

Wuhan cuisine is known for strict ingredient selection, meticulous preparation, emphasis on knife skills and heat control, and attention to color coordination and presentation. It excels in preparing delicacies from mountains and seas, with a unique flair for freshwater fish and stewed soups. The taste profile leans towards fresh, tender, soft, and supple. Dishes are characterized by rich sauces, bright glazes, and deep flavors, while aiming to preserve nutritional value. It is often seen as the essence of Hubei cuisine. Representative dishes include: Mianyang Three Steamed Dishes, Huangpi Three Delicacies, "Crab Roe and Shark Fin," Huangpi Steamed Sweet Pork, Dousi (Soybean threads/sheets), "Sea Cucumber Balls," and "Poached Wuchang Fish."

=== '''Jingsha Cuisine''' ===
Leading the cuisine of the Jianghan Plain, Jingsha Cuisine, represented by Jingzhou, Shashi, and Yichang, is considered the orthodox branch of Hubei cuisine. It is famous for its freshwater fish delicacies. The technique of making fish cake (yugao) is renowned both within and outside the province. Steamed dishes are particularly characteristic. This style uses light starch thickeners, has a pure taste, and is skilled at preserving the original flavors. Representative dishes include: "Braised Wild Duck," "Eight Treasure Sea Cucumber," "Winter Melon and Turtle Skirt Soup," "Jingsha Fish Cake," "Shredded Eel Strips," "Panlong Cuisine" (Coiled Dragon Dish), and "Qianzhang Pork" (Layered Tofu Skin Pork).

=== '''Ezhou Cuisine''' ===
Represented by Ezhou, Huangshi, and Huangzhou, Ezhou Cuisine belongs to the local flavors of southeastern Hubei. Its characteristics include generous use of oil, strong heat control, and expertise in red-braising (hongshao), oil-stewing (youmen), and dry-roasting/grilling (ganzhi). The taste is generally heavier and possesses a strong rustic flavor. Representative dishes include: "Steamed Wuchang Fish," "Gold and Silver Egg Dumplings," "Ciba Fish," "Yuanbao Meat," "Three Delicacies Qianzhang Rolls," "Tofu Boxes," "Tiger Skin Pork Hock," Huangzhou Dongpo Pork, Clay Pot Chicken Soup, and Plum Blossom Beef Tendon/Hoof.

=== '''Xiangyun Cuisine''' ===
Xiangyun Cuisine is found in the Xiangyang and Yunyang areas and represents the northern flavors within Hubei cuisine. Its characteristics include using pork, beef, and lamb as main ingredients, supplemented by freshwater fish. Dishes are deeply flavored, soft, tender, and aromatic with a crispy outer layer. They tend to have less soup and offer a lingering aftertaste. Common cooking methods are red-braising (hongba, hongshao), deep-frying (shengzha), and twice-cooking (huiguo). Representative dishes include: "Steamed Chazhou Bream," "Wudang Monkey Head Mushroom," "Dahe Chicken," "Xiangyang Rolled Pork Hock," "Dahe Red Fish," "Mustard Green and Shredded Pork," and "Three Embedded Dishes."

=== '''Southwestern Hubei Cuisine''' ===
In the Tujia and Miao ethnic minority areas of southwestern Hubei, famous dishes such as "Millet Glutinous Rice Meat," "Hundred Flower Water Shield," and "Fern Braised with Shredded Pork" offer a distinctly different and unique flavor profile.
----

== '''Famous Dishes''' ==
Here are some representative dishes of Chu Cuisine:

* Steamed Wuchang Fish (清蒸武昌鱼)
* Lotus Root Soup with Pork Ribs (排骨藕汤)
* Pearl Meatballs (珍珠圆子)
* Mianyang Three Steamed Dishes (沔阳三蒸)
* Steamed Soft-shelled Turtle with Rice Flour (粉蒸甲鱼)
* Huangpi Three Delicacies (黄陂三合)
* Panlong Cuisine / Coiled Dragon Dish (盘龙菜)
* Hot and Sour Lotus Root Sprouts (酸辣藕带)
* Stir-fried Red Cabbage Moss with Cured Meat (红菜苔炒腊肉)
* Steamed Eel (炮蒸鳝鱼)
* Shredded Eel Strips (皮条鳝鱼)
* Braised Wild Duck (红烧野鸭)
* Pan-fried Shrimp Cakes (煎虾饼)
* Qianzhang Pork / Pork with Layered Tofu Skin (千张肉)
* Sunflower Tofu (葵花豆腐)
* Yingshan Slippery Pork (应山滑肉)
* Braised Jiugong Stone Frog (黄焖九宫石鸡)
* Orange Segment Fish Balls (桔瓣鱼元)
* Dry-braised Copper Fish (干烧铜鱼)
* Wanshou Soup / Longevity Soup (万寿羹)
* Dongpo Pork (东坡肉)
* Hot Dry Noodles / Reganmian (热干面)
* Beef Oil Noodles (牛油面)

----

== '''Dining Customs''' ==
The ingredients used in the diet of the Chu people were sourced from the Chu region itself. The characteristics and standard of their cuisine were consistent with the local resources and the development level of productivity. Chu dining culture most vividly reflects the features of a region known for fish and rice. Its main characteristics include: rice as the staple food, a strong preference for fish and meat, a wide variety of vegetable dishes, numerous soups, and a fondness for both alcohol and tea.

File:Hubei Food.jpg

2025-05-07T04:05:10Z

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Chu Cuisine Hubei Food

Henan Food

2025-05-07T01:37:00Z

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{{#seo:
|title=Yu Cuisine Henan Food 豫菜 - Chinese Food Wiki
|keywords=Yu cuisine,Henan Food,豫菜
|description=Yu cuisine /Henan Food (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."
}}

'''Yu cuisine /Henan Food''' (豫菜; Pinyin: Yù cài), also known as Yu banquet (豫宴; Yù yàn), refers to the culinary style of Henan Province, China. It originated in Kaifeng City, Henan Province. In 2023, Kaifeng declared itself the "Capital of Yu Cuisine."
[[File:Henan.jpg|alt=Henan|thumb|Henan]]
Yu cuisine emphasizes the harmony of the five flavors (sweet, sour, bitter, spicy, salty) and moderate taste. "Moderate" (中; zhōng) means Yu cuisine is not overly sweet, salty, spicy, or sour, but seeks a balance among these flavors. "Harmony" (和; hé) means integrating influences from various regions, combining sweet, salty, sour, and spicy flavors in a single dish to achieve a unified taste.

Modern Yu cuisine developed gradually based on the original court cuisine, official cuisine, market cuisine, and folk cuisine, evolving over time according to the material conditions of the Central Plains. Yi Yin, known as the "Progenitor of Cooking" and "Ancestor of Chinese Cuisine" (中华厨祖), was from Kongsang Village, Qi County, which is now part of Kaifeng City, Henan. His theory of the "harmony of the five flavors" has been passed down for two thousand years, and Yu cuisine is also referred to as the "Mother of the Eight Great Cuisines."

== History ==

As early as the Xia Dynasty, 4000 years ago, Xia Qi hosted a state banquet in what is now Yuzhou, Henan, inviting regional lords, known as the "Fishing Terrace Gathering" (钓台之亭). In the Shang Dynasty, Yi Yin proposed the theories of the "harmony of the five flavors" and "explaining deliciousness through soup," which are the earliest culinary theories related to Yu cuisine. The formation process of Yu cuisine's flavor can be traced back to the late Xia and early Shang dynasties. Yi Yin, the famous minister of the Shang Dynasty who was born in Henan, was later called the "Sage of Cooking" (厨圣) due to his excellent culinary skills. His theory of the "harmony of the five flavors" has been passed down for two thousand years and remains a golden rule for Chinese culinary masters today.

Yu cuisine is a traditional culinary system represented by Kaifeng. It is often categorized by region within Henan:

'''Eastern Henan''' (豫东; Yùdōng), represented by Kaifeng, adheres to tradition, is characterized by braised (扒制; pázhì) dishes, and has a moderate taste.

'''Western Henan''' (豫西; Yùxī), represented by Luoyang, is famous for its water banquet (水席; shuǐxí), with a slightly sour taste.

'''Southern Henan''' (豫南; Yùnán), represented by Xinyang, is characterized by stewed dishes, with a slightly spicy taste.

'''Northern Henan''' (豫北; Yùběi), represented by Xinxiang and Anyang, excels at using local specialties and has a heavier taste.

Yu cuisine adheres to the basic tradition of harmonious five flavors and moderate taste, highlighting harmony and moderation. Its distinct characteristic is being mild and palatable without being overly stimulating. The basic principle is that various flavors blend and harmonize, never being extreme.

== Characteristics ==

The characteristics of Yu cuisine are often summarized by its regional specialties: Central plains braising (中扒; zhōng pá, referring to braised dishes), Western water banquet (西水; xī shuǐ, referring to the Luoyang water banquet), Southern pot dishes (南锅; nán guō, referring to pot-stewed chicken or fish), and Northern noodles (北面; běi miàn, referring to various noodles and filled pastries).

In terms of cooking techniques, Yu cuisine is characterized by strict ingredient selection, fine knife work, emphasis on making and using broth, and moderate taste. Henan cuisine utilizes over 50 cooking methods.

== Ten Famous Dishes ==

Sweet and Sour Soft-Braised Fish with Crispy Noodles (糖醋软熘鱼焙面; Tángcù Ruǎnliū Yú Bèimiàn): A historical famous dish of Yu cuisine, originating in Kaifeng. The dish highlights the Yellow River carp, a historical delicacy in Henan. The "soft braising" technique (软熘; ruǎnliū) is characteristic, known for its smooth, glistening sauce.

Pan-Fried and Braised Black Carp Head and Tail (煎扒青鱼头尾; Jiānpá Qīngyú Tóu Wěi): This dish was renowned in the late Qing and early Republican periods, known for its "unique flavor." It uses a large black carp; the head and tail are skillfully arranged on a plate, framing diced fish meat in the center. After pan-frying both sides until golden, the dish is braised with ingredients like winter bamboo shoots, shiitake mushrooms, and scallion sections in rich clear broth over high heat, then reduced over medium-low heat. The sauce is rich, the fish is tender, and the color is bright red. It has a mellow and fragrant taste. In the early Republic of China, Kang Youwei praised it as "flavor comparable to Hou Qing" after tasting it in Bianjing (Kaifeng).

Deep-Fried Crispy Pork Belly (炸紫酥肉; Zházǐsūròu): Known as "better than roast duck." It uses fatty pork belly, processed by soaking, boiling, pressing flat, and slicing the skin. It is marinated for flavor with ingredients like onion, ginger, star anise, and perilla leaves, then steamed until cooked. Finally, it is deep-fried for forty to fifty minutes. During frying, vinegar is repeatedly brushed onto the skin until it turns golden-red and crispy. Sliced and served with white scallions, sweet bean paste, and lotus leaf wraps or thin pancakes. It is crispy, fragrant, and flavorful without being greasy, resembling but surpassing roast duck.

Peony Swallow Vegetable (牡丹燕菜; Mǔdān Yàncài): Originally called Luoyang Swallow Vegetable (洛阳燕菜; Luòyáng Yàncài), or sometimes referred to as Vegetarian Bird's Nest or Mock Bird's Nest outside Luoyang. It is the signature first dish of the Luoyang Water Banquet. The preparation is very meticulous. It uses finely shredded white radish, soaked, drained, mixed with good quality mung bean starch, and lightly steamed in a steamer. Then it is rinsed in cold water, pulled apart, and seasoned with salt. It is steamed again to resemble bird's nest strands. Ingredients like crab sticks, sea cucumber, ham, and bamboo shoot threads are added and steamed through. Finally, clear broth seasoned with salt, MSG, white pepper, and sesame oil is poured over the dish. In 1973, when Premier Zhou Enlai accompanied Canadian Prime Minister Pierre Trudeau to taste this dish, he saw the renowned Luoyang chef Wang Hu Zi decorating it with a sculpted steamed peony flower and remarked, "Luoyang peonies are the best under heaven; now they are blooming in the dish." From then on, it was renamed Peony Swallow Vegetable.

Braised Fish Maw (扒广肚; Pá Guǎngdǔ): Fish maw was a tribute item in the Tang Dynasty and gradually appeared in restaurants during the Song Dynasty, remaining a prized ingredient for centuries. For this dish, seven parts are in the rehydration ("发") and three parts in the cooking, with braising being the best method. The braising in Yu cuisine, particularly "braising on a bamboo mat" (箅扒; bì pá), is unique. For centuries, the standard has been "braised dishes don't need starch, they thicken naturally with skill." Braised Fish Maw, as the first dish of the traditional high-end Fish Maw Banquet (广肚席; Guǎngdǔ Xí), embodies this standard and pursuit. Slices of soft, white fish maw are blanched, then placed on a bamboo braising mat and braised slowly over medium heat in excellent milk-colored broth. The finished dish is soft, tender, rich, and delicious, with a bright, shiny white broth, hence also known as White Braised Fish Maw (白扒广肚; Báipá Guǎngdǔ).

Bianjing (Kaifeng) Roast Duck (汴京烤鸭; Biànjīng Kǎoyā): Bianjing (now Kaifeng) has long been known as a "water city north of the Yangtze River," thus having many duck dishes. Bianjing Braised Duck (爊鸭; āoyā) was a famous market dish in the Song Dynasty. "Āo" referred to cooking in ash. Later, it evolved into roasting over fruitwood fire, and roast duck replaced braised duck as the main method of preparation, spreading north after the Northern Song Dynasty. Bianjing Roast Duck has been popular for a thousand years, known for its crispy skin and tender meat. It is served with lotus leaf pancakes, sweet bean paste, chrysanthemum-cut scallions, and butterfly-cut radishes. Duck bone broth and mung bean noodles can be served afterward, making it a grand meal.

Fried Eight Pieces (炸八块; Zhábākuài): Waiters' calls in Henan restaurants often contained witty phrases. One such phrase was "A chicken is chopped into eight pieces, fragrant, tender, and beautiful," referring to this dish, famous for over two hundred years. It uses a young male chicken from late autumn, cut into eight pieces (four from the legs, four from the wings and breast). Marinated with cooking wine, fine salt, soy sauce, and ginger juice for flavor. Deep-fried in medium-hot oil over high heat, then the heat is reduced to cook thoroughly, and finally increased again to make the outside crispy. The result is crispy outside and tender inside. Served with spiced salt or chili soy sauce, it is very palatable. This dish was one of four Henan dishes that Lu Xun loved to eat. The writer Yao Xueyin praised it, saying, "I like Henan's Fried Eight Pieces the most, it's fragrant and tender."

Clear Broth Abalone (清汤鲍鱼; Qīngtāng Bàoyú): Abalone, also known as Fú yú or Juémíng, has extremely tender meat and is a sea delicacy. It was commonly available in Song Dynasty restaurants, with Jueming Douzi being a representative dish. Clear Broth Abalone, also called Poached Abalone in Clear Broth (清汤氽鲍鱼; Qīngtāng Cuàn Bàoyú), is made by slicing processed abalone, placing it in a large bowl with green peas and ham slices, and then pouring in excellent clear broth seasoned with condiments. The dish relies on poaching in clear broth. The soup is clear and mellow, the abalone is fresh and tender. It is very palatable with a long-lasting aftertaste, showcasing Yu cuisine's skill in making and using broth and achieving depth of flavor that is not weak despite being light.

Braised Lamb with Scallions (葱扒羊肉; Cōngpá Yángròu): Lamb is symbolic of good fortune (祥; xiáng) and was historically food for nobility. In the Song Dynasty, the 72 main restaurants in Bianjing primarily used lamb. Lamb is warm in nature, suitable for all ages. This dish uses cooked fatty lamb ribs, cut into strips, and braised with fried scallion sections and dried bamboo shoot slices on a braising mat. Clear broth is added, and it is braised over medium-high heat until the sauce thickens. Then it is flipped onto a plate, and the remaining sauce in the pot is thickened with starch slurry and finished with a little prickly ash oil before being poured over the dish. The finished dish is soft, fragrant, and palatable, with a rich, mellow flavor.

Braised Sea Cucumber with Leeks (大葱烧海参; Dàcōng Shāo Hǎishēn).

== Pastries and Staples (面食) ==

Henan Steamed Dumplings (河南蒸饺; Hénán Zhēngjiǎo): A famous Henan filled pastry, available in many places, but Cai Ji (蔡记) in Zhengzhou is the most well-known. The skin is mainly made from partially scalded dough, the filling is made from pork hind leg meat, shaped like jiaozi, and steamed over high heat until cooked. The finished product has thin, soft, chewy skin and tender, fresh, fragrant, juicy filling with oil that flows out.

Kaifeng Soup Dumplings (开封灌汤包子; Kāifēng Guàntāng Bāozi): Also known as Kaifeng Small Steamed Soup Dumplings (开封灌汤小笼包子; Kāifēng Guàntāng Xiǎolóng Bāozi), available since the Song Dynasty. These buns have thin skin, large filling, and are full of soup. The filling is tender and mellow. There is a saying, "Lift like a lantern, rest like a chrysanthemum." Since 1922, Kaifeng No. 1 Building (开封第一楼) operated by Huang Jishan became a famous shop for small soup dumplings, and has been renowned for the past twenty years, becoming a culinary symbol of Kaifeng.

Double-Sesame Flatbread (双麻火烧; Shuāngmá Huǒshāo): A famous item from the Hu饼 (Húbǐng) shops in Bianjing (now Kaifeng), still operating today. The dough has an oily outer layer and a flaky inner layer, combined, rolled flat, wrapped around a filling, and shaped into a round饼. Both sides are brushed with water and coated with sesame seeds, then first pan-fried on a griddle and finally baked in a furnace. The finished product is slightly yellow, crispy, with a strong five-spice aroma.

Egg-Filled Pancake (鸡蛋灌饼; Jīdàn Guànbǐng): Hot water dough is used, rolled flat, brushed with oil, and folded. It is cooked on a griddle. The key step is, when the pancake is almost cooked, making an opening and pouring egg mixture inside. The egg needs to be spread evenly and fill the cavity. When cooked, it is crispy outside and fluffy inside, fresh and palatable. Wang Motou old shop (王馍头老店) in Kaifeng is particularly skilled at this.

Leek Head Vegetable Pocket (韭头菜盒; Jiǔtóu Càihé): A "Cai He" is made by enclosing a vegetarian filling, mainly using fresh early spring leek heads, between two thin pancakes and pan-frying them on a flat griddle. The finished product has a white pancake with yellow "flowers" (yellow spots created by air bubbles bursting during cooking). If the heat is controlled well, the "flowers" are even and slightly yellow. The texture is soft and chewy, with the unique fragrance of leek heads.

Scalded Dough Dumplings (Jiao) (烫面角; Tàngmiànjiǎo): Similar to steamed dumplings (蒸饺), both use scalded dough for the skin, but the amount of water used in scalding and the degree of cooking the dough differ, resulting in a different texture. Scalded Dough Dumplings use more water, resulting in a softer dough. They offer a distinct flavor. Pork and cabbage filled ones from Xin'an County (新安县) in Luoyang are the most famous.

Sour Fermented Mung Bean Noodle Soup (酸浆面条; Suānjiāng Miàntiáo): This dish is made by fermenting ground mung bean slurry until sour, adding water, bringing to a boil, cooking noodles until done, and then removing the noodles. A portion of the slurry is thickened with some flour, and then mixed back with the noodles. The noodles are seasoned with prickly ash oil and chili oil, served with celery, spinach, etc. The taste is sour and spicy, with a unique fermented slurry flavor. The most famous version is Luoyang Jiang Miantiao (洛阳浆面条).

Blooming Steamed Bun (开花馍; Kāihuā Mó): Can be traced back to the Jin Dynasty, when steamed buns split into a cross shape were sold. Today's Blooming Steamed Bun is made by adding an appropriate amount of sugar to fully fermented dough, letting it rest, shaping, and steaming. When cooked, the top of the bun splits open evenly like a flower, hence the name. It has a soft and sweet texture.

Pan-Fried Buns (水煎包; Shuǐjiān Bāo): The categorization of filled pastries in Henan is very detailed, such as Water煎包 and Potstickers (锅贴; Guōtiē). The basic procedures are similar: fill dough, place in a flat pan, add water or thin slurry, and pan-fry over high heat. However, Potstickers require adding slurry twice and cook into a connected sheet. Water煎包 are drizzled with sesame oil when almost done and flipped to fry the other side. The biggest difference is the dough: Water煎包 uses fermented dough, while Potstickers use unleavened dough. Water煎包 have a fluffier skin. Water煎包 from Xinyang and Potstickers from Kaifeng are both famous.

Shredded Radish Pancake (萝卜丝饼; Luóbosī Bǐng): Made by mixing a certain amount of lard to create flaky pastry layers for the skin, filling with a shredded radish filling, and pan-frying/baking on a griddle. This pancake is crispy and fragrant, and the filling has a strong, clear radish fragrance. It is a common dessert or staple in Henan banquets.

== Snacks (小吃) ==

Braised Noodles (烩面; Huìmiàn): One of Henan's most representative noodle dishes. Known as "Tang Bing" (汤饼) during the Han and Wei dynasties, names changed later. Song Dynasty Kaifeng restaurants served "Cha Rou Mian" (插肉面) and "Da Ao Mian" (大奥面). Later often called Lamb Huimian (羊肉烩面), known for its chewy, smooth texture, mellow broth, and warming properties. Zhengzhou Huimian boomed in the 1980s, benefiting from economic reform and increased migration. Initially, the old brand "Heji" (合记) Lamb Huimian dominated, followed by "Xiaoji" (萧记) Three-Fresh Huimian (三鲜烩面) which rapidly developed. In twenty years, it became a culinary symbol of Zhengzhou, and a bowl of satisfying Huimian has also become another characteristic flavor of Henan, Zhengzhou, and Kaifeng.

High-Furnace Shao Bing (高炉烧饼; Gāolú Shāobǐng): Also a type of Hu饼. The "high-furnace" was originally a hanging furnace (吊炉; diàolú), sometimes called a "chicken coop furnace" (鸡窝炉; jīwōlú), which could be carried on a shoulder pole and sold along the street. Later, shops became fixed, and the pot on top of the furnace was no longer hung. This pancake is often made with fermented dough, rolled flat, filled, scored, flattened, and then one side is coated with sesame seeds and baked against the furnace wall. The finished product is crispy outside and tender inside. It can be eaten plain, but in Henan folk custom, it is often used as a wrap (夹食; jiāshí) for beef or lamb, fried dough sticks (油条; yóutiáo) and savory fritters (馓子; sǎnzi), or stir-fried glass noodles (炒凉粉; chǎo liángfěn) – all delicious. Therefore, in the Kaifeng area, Shao Bing is often sold by the box; people sometimes visit relatives bringing a few boxes of "You Mo" (油馍; yóumó, another term for this type of flatbread).

Zhuang Mo (壮馍; Zhuàngmó): The largest filled pastry in Henan in terms of volume. Traditional Zhuang Mo in Puyang weigh five jin (about 2.5 kg) each, with 2.5 jin of skin and 2.5 jin of filling, and a diameter of over a foot. Few people, even in the past, could eat a whole one. Therefore, it is often cut and sold. The filling for Lamb Zhuang Mo is often a mix of meat filling, glass noodles (粉皮; fěnpí), and scallions. The dough uses 30% scalded dough and 70% unleavened dough. After filling, it is pan-fried in a flat pan. The finished product is crispy outside and tender inside, rich and delicious.

Oil Swirl (油旋; Yóuxuán): Henan Oil Swirls are made with either 80% scalded dough and 20% unleavened dough, or with warm water dough. "Swirl" (旋; xuán) refers to the shaping process: the dough piece is either stretched or rolled into a long thin strip, spread with filling like meat, chopped scallions, and ginger, then rolled up and pressed into a round shape resembling a swirl. It is first pan-fried on a flat griddle until both sides are golden, then baked in a furnace. This pancake is crispy and flaky outside, and fresh, tender, and fragrant inside.

Peppery Soup (胡辣汤; Húlàtāng): Found throughout Henan, ingredients may vary, but the style is consistent. Vegetarian Peppery Soup is made by boiling water, forming gluten strands (面筋; miànjīn) into tufts, thickening the water with starchy liquid from washing the gluten (面汁; miànzhī) to the right consistency, then adding ingredients and seasoning. Lamb Peppery Soup (in the Kaifeng area) is prepared using meat broth. Regardless of the type, good gluten and good pepper (胡椒; hújiāo) are essential; using chili (辣椒; làjiāo) to replace pepper is incorrect and results in something other than Peppery Soup, also losing the warming and appetite-stimulating effect of pepper.

Lamb Soup (羊肉汤; Yángròu Tāng): Available throughout Henan. In the past twenty years, it has become a popular food for people of all social strata, consumed not only for breakfast but often for lunch as well. Zhengzhou has multiple chain businesses specializing in Lamb Soup. Varieties include clear broth and white broth, and pure soup or soup with added ingredients, each having its merits.

Beef Soup (牛肉汤; Niúròu Tāng): Beef is slightly cooler in nature and lacks the distinct gamey smell of lamb, making it popular with some. Good Beef Soup is available in Luoyang and Kaifeng.

Bowang Guokui (博望锅盔; Bówàng Guōkuī): Named after Bowang Tun (博望屯) in Fangcheng County (方城县), Nanyang area. Legends date its origin back to the pre-Qin period or the Three Kingdoms period. This flatbread's dough is made from 40% fermented dough and 60% unleavened dough, pan-fried over low heat on a flat griddle. Its characteristics are white bottom, top, and interior. It is crispy, fragrant, and slightly sweet when eaten.

Double Lamb Intestines (羊双肠; Yángshuāngcháng): Named for the dish where large and small lamb intestines are carefully processed and boiled, and then eaten with the soup. The lamb intestines are rich and tender, and the soup is extremely mellow. Although it still has a slight gamey aroma, the taste is exceptionally good once you try it. It is a unique snack in Kaifeng. Due to religious beliefs, the Hui ethnic group does not consume lamb offal, therefore items such as lamb kidneys, external kidneys, blood, and placentas are also sold in these lamb double intestine restaurants (catering to others).

Stir-Fried Jelly (炒凉粉; Chǎo Liángfěn): Stir-fried jelly is made from either mung bean starch (绿豆芡; lǜdòu qiàn) or sweet potato starch (红薯芡; hóngshǔ qiàn). First, the jelly block (粉坨; fěntuó) is made, then cut into rectangular pieces and pan-fried in a flat pan. Kaifeng Stir-Fried Jelly requires the pieces to remain intact during frying and is seasoned with the local watermelon soybean paste (西瓜豆瓣酱; xīguā dòubànjiàng), giving it a unique freshness and deliciousness.

== Soups (汤类) ==

Hot and Sour Cuttlefish Roe Sac Soup (酸辣乌鱼蛋汤; Suānlà Wūyúdàn Tāng): Cuttlefish roe sac ("乌鱼蛋") is not an egg but the reproductive gland of the female cuttlefish, produced in coastal areas. Many ways exist to prepare it, but cooking it in clear broth is unique to Yu cuisine. In the 1970s, Yu cuisine master Hou Ruixuan introduced it to the Diaoyutai State Guesthouse, where it became a state banquet dish. The soup must be clear and mellow, difficult for small establishments because they cannot produce good broth. Furthermore, seasoning must be precise, savory-salty with a hint of sour and spicy, and a lightness within the hot and sour. If handled well, it is fresh, palatable, and moderately flavored. This soup could be called the foremost soup of Yu cuisine.

Shredded Tripe Soup (肚丝汤; Dǔsī Tāng): Also called Hot and Sour Shredded Tripe Soup (酸辣肚丝汤; Suānlà Dǔsī Tāng). Uses pork tripe as the main ingredient, seasoned with pepper for aroma. It is a necessary item in banquets to change flavor profiles and stimulate appetite.

Stewed Three Bags (烩三袋; Huì Sāndài): Uses cooked beef tripe parts ("three bags": 百叶; bǎiyè - omasum, 花肚; huādǔ - probably reticulum or a specific preparation of rumen) sliced or cubed. Cooked in white broth over high heat until the broth becomes thick and white. Served at the table with sesame paste, chili oil, and coriander on the side for seasoning. It is a dish with a very mellow and rich broth.

Poached Meatballs (生氽丸子; Shēngcuàn Wánzi): Minced lean pork (70% lean, 30% fat) mixed with seasoning and ingredients to form a paste. Shaped into small, red date-sized meatballs directly into boiling water. Boiled, seasoned. The meatballs are soft and tender, and the soup is very clear and refreshing, making it very palatable.

Hot and Sour Osmanthus (Egg) Soup (酸辣木樨汤; Suānlà Mùxī Tāng): Mùxī (木樨) refers to Osmanthus flowers, which are yellow. The soup gets its name from scrambled egg cooked into shapes resembling osmanthus flowers. Hot and Sour Osmanthus Soup has a rich flavor and is used in banquets to help sober up and stimulate appetite.

== Braised and Marinated Dishes (卤味) ==

Kaifeng Barrel Chicken (开封桶子鸡; Kāifēng Tǒngzijī): A famous chicken for a hundred years. It is crispy outside and tender inside, round like a barrel. It is unique to Kaifeng. The founding brand is "Ma Yuxing" (马豫兴).

Daokou Braised Chicken (道口烧鸡; Dàokǒu Shāojī): A historically famous and nationally renowned dish. It is known for its four qualities: color, aroma, taste, and tenderness ("烂"). "Yixing Zhang" (义兴张) is the authentic brand.

Five-Spice Beef (五香牛肉; Wǔxiāng Niúròu): Available throughout the province. Characterized by its red color, tender meat, and strong aroma of spices.

Five-Spice Lamb Trotters (五香羊蹄; Wǔxiāng Yángtí): A famous Kaifeng snack. They are chewy, fragrant, and tender. Widely popular. Available in savory-salty and numbing-spicy flavors.

Smoked Pork Tripe (熏肚; Xūndǔ): Cooked pork tripe that is then smoked using fruitwood branches, pine branches, and sawdust. It is crisp yet tender, with a clean smoky aroma. It is a famous product of Anyang.

Guangdong Food

2025-05-07T01:34:51Z

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{{#seo:
|title=Guangdong Food Cantonese Cuisine 粤菜 - Chinese Food Wiki
|keywords=Cantonese cuisine,Guangdong Food,粤菜
|description=Cantonese cuisine / Guangdong Food (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.
}}

'''Cantonese cuisine''' / '''Guangdong Food''' (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.
[[File:Guangdong Food.jpg|alt=Guangdong Food|thumb|Guangdong Food]]

== History ==

Chaozhou cuisine within Cantonese cuisine has a long history and forms its own system. It originated in the Han and Tang dynasties, flourished in the Ming and Qing dynasties, and spans over 2000 years of Chaozhou's history. It integrates the cooking art of the Tang and Song dynasties and incorporates the essence of famous cuisines from both China and abroad. Chaozhou cuisine is known for its meticulous selection of ingredients, extensive use of ingredients, refined preparation, blend of Chinese and Western influences, and emphasis on freshness and delicious taste. Its cooking techniques are listed as a national-level intangible cultural heritage. Chaozhou cuisine is referred to as "the best Chinese cuisine internationally." Chaoshan cuisine is primarily found in Shantou, Chaozhou, and Jieyang.

=== Origins ===

The people of Chaoshan are descendants of various groups including the Dan Jia (疍家; Dànjiā), She (畲族; Shēzú), Li (俚族; Lǐzú), and Han (汉族; Hànzú), with the Han migrants from the north forming the main component of the Chaoshan population. While the Li group was more thoroughly assimilated, the other groups significantly influenced Chaoshan's dietary habits. In Chaoshan cuisine, one can see vestiges of ancient traditions, such as seafood from the Dan Jia, "Guo" (粿; guǒ) used in the She people's sacrificial rituals, and "Jin Ji Yu Kuai" (金齑玉脍; Jīnjī Yùkuài, referring to raw fish slices) passed down from the Central Plains.

Guangdong is exceptionally rich in resources, readily available for cooking and consumption, which fostered a preference for fresh and live ingredients. With historical changes and dynastic transitions, continuous migration from the Central Plains brought culinary styles emphasizing refinement and meticulousness, such as "mincing not too fine, eating not too precise" (烩不厌细，食不厌精; Huì bùyàn xì, shí bùyàn jīng).

Over a long period, Guangdong not only inherited the traditions of Central Plains culinary culture but also absorbed the essence of foreign and various other cooking styles. Based on local tastes, preferences, and habits, it continuously absorbed, accumulated, improved, and innovated, thus forming a culinary style characterized by a wide variety of dishes, elaborate cooking, and excellent quality and taste. In the past hundred years, it has become one of the most representative and globally influential culinary cultures in China.

== Branch Cuisines ==

=== Chaoshan cuisine ===

Chaoshan cuisine (潮汕菜; Cháoshàn cài) is a fusion from the eastern part of Guangdong Province, including Chaozhou, Shantou, and Jieyang. It has developed over thousands of years, influenced significantly by Fujian cuisine (闽菜; Mǐncài) and also by Guangfu cuisine and Hakka cuisine within Cantonese cuisine. It has also incorporated and absorbed the flavors and cooking techniques of famous dishes from various places, gradually combining the strengths of Fujian and Guangdong styles to form a unique flavor profile. It is rich in local characteristics, known for its expertise in cooking seafood and emphasizing the original taste.

Examples of Chaoshan dishes include: Fish Rice (鱼饭; yú fàn), Chaoshan Raw Marinated Seafood (潮汕生腌海鲜; Cháoshàn shēngyān hǎixiān), Chaozhou Braised Platter (潮州卤水拼盘; Cháozhōu lǔshuǐ pīnpán), Chaoshan Beef Hot Pot (潮汕牛肉火锅; Cháoshàn niúròu huǒguō), Braised Pig Trotters (卤水猪手; lǔshuǐ zhūshǒu), Braised Goose Liver (卤鹅肝; lǔ é gān), Oyster Omelette (蚝烙; háo lào), Chaozhou Da Lang (潮州打冷; Cháozhōu dá lěng), Hibiscus Shrimp (芙蓉虾; fúróng xiā), Satay Beef (沙茶牛肉; shāchá niúròu), Chaozhou Beef Balls (潮州牛肉丸; Cháozhōu niúròu wán), Crystal Bun (水晶包; shuǐjīng bāo), Bean Paste Chicken (豆酱鸡; dòujiàng jī), Hu Guo Cai (护国菜; Hùguó cài), Mixed Wu Shi Shen (什锦乌石参; shí jǐn wū shí shēn), Dry Fried Shrimp Rolls (干炸虾枣; gān zhá xiā zǎo), Basil Stir-fried Clams (金不换炒薄壳; Jīnbùhuàn chǎo bó ké), Pumpkin Stuffed Taro Paste (金瓜酿芋泥; Jīnguā niàng yùní), Chaoshan Fish Balls (潮汕鱼丸; Cháoshàn yú wán), Puning Bean Paste Chicken (普宁豆酱鸡; Pǔníng dòujiàng jī), Puning Fried Tofu (普宁豆干; Pǔníng dòu gān), Seven-Color Chilled Duck Shreds (七彩冻鸭丝; Qīcǎi dòng yāsī), Candied Taro (反沙芋; fǎn shā yù), Thick Mushroom and Mustard Greens (厚菇芥菜; Hòu gū jiè cài), Qilin Abalone Slices (麒麟鲍片; Qílín bàopiàn), Clear Stewed Eel Soup (清炖鳗鲡汤; Qīngdùn mánlí tāng), Three-Color Wild Grouper (三色野生斑; Sānsè yěshēng bān), Steamed Fresh Seafood (清蒸海上鲜; Qīngzhēng hǎishàng xiān), Beef Kway Teow Soup (牛肉粿条汤; Niúròu guǒtiáo tāng), Thousand Layer Meat (千层肉; qiāncéng ròu), Rice-less Guo (无米粿; wú mǐ guǒ), Stir-fried Guo Gao (炒糕粿; chǎo gāo guǒ), Sticky Rice Stuffed Pig Intestine (糯米猪肠; nuòmǐ zhūcháng), Guo Zhi (粿汁; guǒ zhī), Chaozhou Pink Guo (潮州粉粿; Cháozhōu fěn guǒ), Ginkgo Nut Sweet Taro Paste (白果甜芋泥; Báiguǒ tián yùní), Crystal Ball (水晶球; shuǐjīng qiú), Ma Zhao (麻枣; má zǎo), Xiao Mi (宵米; xiāo mǐ), Ya Mu Nian (鸭母捻; yā mǔ niǎn), Boiled Ginkgo Nut and Taro Paste (糕烧白果; Gāoshāo báiguǒ), etc.

=== Guangfu cuisine ===

Guangfu cuisine (广府菜; Guǎngfǔ cài) refers to the cuisine of the Guangzhou Prefecture, covering the entire Pearl River Delta area, including Hong Kong and Macau. Guangfu cuisine integrates the characteristics of various local flavors such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan, and Wuyi cuisine, and also incorporates the strengths of cuisines from other provinces like Beijing, Suzhou, Yangzhou, and Hangzhou, as well as Western cuisine, forming a unique style.

Famous Guangfu dishes include: White Cut Chicken (白切鸡; Báiqiē jī), Roast Goose (烧鹅; shāoe), Roast Suckling Pig (烤乳猪; kǎo rǔzhū), Braised Pigeon (红烧乳鸽; hóngshāo rǔgē), Char Siu (蜜汁叉烧; Mìzhī chāshāo), Crispy Roast Pork Belly (脆皮烧肉; cuìpí shāoròu), Lobster Baked in Superior Broth (上汤焗龙虾; Shàngtāng jú lóngxiā), Steamed Eastern Star Grouper (清蒸东星斑; Qīngzhēng dōng xīng bān), Ah Yat Abalone (阿一鲍鱼; Ā Yī bàoyú), Braised Sea Cucumber with Abalone Sauce (鲍汁扣辽参; Bàozhī kòu Liáoshēn), Blanched Geoduck (白灼象拔蚌; Báizhuó xiàngbábàng), Salt and Pepper Mantis Shrimp (椒盐濑尿虾; Jiāoyán làiniūxiā), Garlic Spareribs (蒜香骨; suànxiāng gǔ), Blanched Shrimp (白灼虾; báizhuó xiā), Poon Choi (盆菜; Pún cài), Bird's Nest with Coconut Milk and Rock Sugar (椰汁冰糖燕窝; Yēzhī bīngtáng yànwō), Stewed Snow Frog Hash with Papaya (木瓜炖雪蛤; Mùguā dùn xuěhá), Stir-fried Hor Fun (干炒牛河; Gānchǎo niúhé), Cantonese Dim Sum/Morning Tea (广东早茶; Guǎngdōng zǎochá), Cantonese Slow-Boiled Soup (老火靓汤; Lǎohuǒ liàng tāng), Loh Han Jai (罗汉斋; Luóhàn zhāi), Guangzhou Wenchang Chicken (广州文昌鸡; Guǎngzhōu Wénchāng jī), Claypot Rice (煲仔饭; Bāozǎi fàn), Bean Curd Stick and Lamb Brisket Pot (支竹羊腩煲; Zhīzhú yángnǎn bāo), Radish and Beef Brisket Pot (萝卜牛腩煲; Luóbo niúnǎn bāo), Cantonese Roast Duck (广式烧填鸭; Guǎngshì shāo tián yā), Steamed Spareribs with Fermented Black Beans (豉汁蒸排骨; Chǐzhī zhēng páigǔ), Fish Head Tofu Soup (鱼头豆腐汤; Yútóu dòufu tāng), Sweet and Sour Pork (菠萝咕噜肉; Bōluó gūlū ròu), Oyster Sauce Lettuce (蚝油生菜; Háoyóu shēngcài), Fermented Black Bean Dace with Celtuce (豆豉鲮鱼油麦菜; Dòuchǐ língyú yóu cài), Superior Broth Baby Cabbage (上汤娃娃菜; Shàngtāng wáwá cài), Salt Water Choy Sum (盐水菜心; Yánshuǐ cài xīn), Fish Tofu (鱼腐; yú fǔ), Pan-fried Egg Patties (香煎芙蓉蛋; Xiāngjiān fúróng dàn), Dinghu Vegetarian Dish (鼎湖上素; Dǐnghú shàngsù), Smoked Cabbage (烟筒白菜; Yāntǒng báicài), Eggplant Hot Pot with Fish Fragrance (鱼香茄子煲; Yúxiāng qiézi bāo), Taiye Chicken (太爷鸡; Tài ye jī), Mock Crab (赛螃蟹; Sài pángxiè), Taro and Braised Pork Belly (香芋扣肉; Xiāngyù kòuròu), Fermented Bean Curd Mixed Vegetable Pot (南乳粗斋煲; Nánrǔ cūzhāi bāo), Stewed Fish Maw with Vegetable Heart (菜胆炖鱼翅; Càidǎn dùn yúchì), Qilin Perch (麒麟鲈鱼; Qílín lúyú), Baked Crab with Ginger and Scallions (姜葱焗肉蟹; Jiāngcōng jú ròuxiè), Rose Soy Sauce Chicken (玫瑰豉油鸡; Méigui chǐyóu jī), Beef Three Stars (牛三星; Niúsānxīng), Braised Beef Offal (牛杂; niú zá), Cheong Fun (布拉肠粉; Bùlā chángfěn), Shrimp Dumplings (虾饺; xiājiǎo), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Wonton Noodles (云吞面; yúntūn miàn), Jidi Congee (及第粥; Jídì zhōu), Boat Congee (艇仔粥; Tǐngzǎi zhōu), Lotus Leaf Wrapped Rice (荷叶包饭; Héyè bāo fàn), Bowl Shark Fin Soup (碗仔翅; wǎn zǎi chì), Custard Bun (流沙包; Liúshā bāo), Pig Trotters and Ginger Stew (猪脚姜; Zhūjiǎo jiāng), Lo Mai Gai (糯米鸡; nuòmǐ jī), Put Chai Ko (钵仔糕; Bōzǎi gāo), etc.

=== Hakka cuisine ===

Hakka cuisine (客家菜; Kèjiā cài), also known as Dongjiang cuisine (东江菜; Dōngjiāng cài), is divided into five schools: Gannan, Minxi, Meizhou, Dongjiang, and Overseas. The Meizhou school is representative of Hakka cuisine, and the Dongjiang school is one branch within Hakka cuisine. Originating in the Hakka communities along the Dongjiang River in Guangdong, the dishes primarily use meat, with very few aquatic products. Main ingredients are highlighted, emphasizing fragrance and richness, using heavy oil, and having a salty taste. It is known for its clay pot dishes and has a unique rustic flavor.

Traditional Dongjiang signature dishes include: Yan Nan Fei Tea Plantation Duck (雁南飞茶田鸭; Yànnánfēi cháchá yā), Hakka Stuffed Tofu (客家酿豆腐; Kèjiā niàng dòufu), Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu), Salt Baked Chicken (盐焗鸡; Yánjú jī), Pig Stomach Wrapped Chicken (猪肚包鸡; Zhūdù bāo jī), Stuffed Bitter Melon (酿苦瓜; niàng kǔguā), Mei Cai Pork Patty (梅菜肉饼; Méicài ròubǐng), Pickled Noodles (腌面; yān miàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhūdàcháng), Hakka Clear Stewed Pork Soup (客家清炖猪肉汤; Kèjiā qīngdùn zhūròu tāng), Four Stars Looking at the Moon (四星望月; Sìxīng wàng yuè), Taro Balls (芋子包; yùzǐ bāo), Taro Dumplings (芋子饺; yùzǐ jiǎo), Three Cup Duck (三杯鸭; Sānbēi yā), Dongjiang Dongpo Banquet (东江东坡宴; Dōngjiāng Dōngpō yàn), Dongjiang River Clam (东江龙蚬; Dōngjiāng lóng xiǎn), Listening to the Rhyme of West Lake (西湖听韵; Xīhú tīng yùn), Dongjiang Crispy Balls (东江酥丸; Dōngjiāng sū wán), Eight Treasure Braised Whole Duck (八宝窝全鸭; Bābǎo wō quán yā), Pan-fried Crucian Carp with Egg (鲫鱼煎蛋; jìyú jiāndàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhū dàcháng), etc.

=== Shanwei cuisine ===

Shanwei cuisine (汕尾菜; Shànwěi cài) excels in cooking seafood, integrating the strengths of Guangfu, Minnan, Chaozhou, and Hakka cuisines to form its own style. Also known as Hailufeng cuisine (海陆丰菜; Hǎilùfēng cài).

Famous dishes include: Roast Goose (烧雁鹅; shāo yàn é), Hu Guo Cai (护国莱; Hùguó lái), Clear Soup Crab Balls (清汤蟹丸; Qīngtāng xièwán), Oil Poached Snail Balls (油泡螺球; Yóupào luóqiú), Crispy Sweet Meat (绉纱甜肉; Zhòushā tiánròu), Tai Chi Taro Paste (太极芋泥; Tàijí yùní), Zhelang Hemp Fish (遮浪麻鱼; Zhēlàng má yú), Jiazi Fish Balls (甲子鱼丸; Jiǎzǐ yú wán), Chenzhou Oysters (晨洲蚝; Chénzhōu háo), Jiesheng Sea Urchin (捷胜海胆; Jiéshèng hǎidǎn), Fisherman's Zong (渔民棕; yúmín zōng), Tofu Cubes (豆腐角; dòufu jiǎo), Jiadong Seaweed (甲东紫菜; Jiǎdōng zǐcài), Pig Trotters, Ink Bladder and Chicken (猪脚墨脯鸡; Zhūjiǎo mòpǔ jī), Luhe Oil Tea (陆河油茶; Lùhé yóuchá), etc. Numerous snacks include: Xiao Mi (小米; xiǎo mǐ), Beef Patties (牛肉饼; niúròu bǐng), Cai Guo (菜粿/菜包粿; cài guǒ/cài bāo guǒ), Chives Dumplings (韭菜饺; jiǔcài jiǎo), Dongjie Ge (冬节鸽; dōngjié gē), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Layered Cake Guo (层糕粿; cénggāo guǒ), Cai Tea (菜茶; cài chá), Salted Tea (咸茶; xiánchá), Bian Shi (扁食; biǎnshí), etc.

=== Western Guangdong cuisine ===

Western Guangdong cuisine (粤西菜; Yuèxī cài) is represented by areas like Zhanjiang, Maoming, and Yangjiang, where dietary habits are similar. It stands out uniquely within Cantonese cuisine, with endless charm. The authentic flavors of Western Guangdong cuisine are distinctly different from Guangfu, Chaoshan, and Dongjiang cuisines. Western Guangdong cuisine relies on simple cooking methods like boiling in plain water, blanching, and steaming, accompanied by refined but simple dipping sauces. It seeks a return to simplicity, with flavors summarized as clear, fresh, fragrant, and tender.

==== Gaoliang cuisine ====
Gaoliang cuisine (高凉菜; Gāoliáng cài) is one of the sources of Western Guangdong cuisine, with a long history. Gaoliang was a very important ancient commandery in Lingnan. The long history and unique geographical and climatic conditions of the Gaoliang area have nurtured a splendid culinary culture, and the distinctive Gaoliang cuisine is an important part of Lingnan's dietary culture. Gaoliang cuisine pursues the ultimate original taste. The ingredients are fresh, often using simple ingredients prepared elaborately, emphasizing the original flavor. To maintain the original flavor of the ingredients, Gaoliang cuisine primarily uses blanching, boiling, and pan-frying methods and uses fewer seasonings to bring out the most primitive flavor of the ingredients, giving diners a feeling of returning to simplicity where the lighter it is, the more flavorful it feels. Its taste can be summarized as clear, fresh, fragrant, and tender, which distinguishes it from Guangfu, Chaozhou, and Hakka cuisines.
Gaoliang cuisine's "Ten Famous Dishes" include Ginger Head Baked Pigeon (山姜头焗乳鸽; Shān jiāng tóu jú rǔgē), Zhenlong Starfruit Duck (镇隆杨桃鸭; Zhènlóng yángtáo yā), Shiwen Golden Pig (世文金猪; Shìwén jīnzī), Yisheng Salt Baked Chicken (益盛盐焗鸡; Yìshèng yánjú jī), Pan-fried Cuttlefish Cake (香煎墨鱼饼; Xiāngjiān mòyú bǐng), Sichuan Rhizome and Angelica Steamed Reservoir Fish Head (川芌白芷蒸水库鱼头; Chuān yū báizhǐ zhēng shuǐkù yútóu), Steamed Chicken (隔水蒸鸡; Géshuǐ zhēng jī), Dianbai Oyster and Fried Eel (电白蚝炸鳝炸; Diànbái háo zhá shàn zhá), Blanched Shuidong Mustard Greens (白灼水东芥; Báizhuó Shuǐdōng jiè), Zhenlong Fish Gu (镇隆鱼古; Zhènlóng yú gǔ). "Ten Famous Snacks" include Ancient Method Chinese Yam Cake (古法淮山糕; Gǔfǎ huáishān gāo), Boyang Ash Water Cake (播扬灰水籺; Bōyáng huīshuǐ hè), Boji Cui (簸箕炊; bòjī chuī), Huazhou Sweet Soup (化州糖水; Huàzhōu tángshuǐ), Chai Qiang Fen (柴枪粉; chái qiāng fěn), Potato Wrapped Cake (薯包籺; shǔbāo hè), Huazhou Beef Offal (化州牛杂; Huàzhōu niúzā), Shiguan Zui Fen (食惯嘴粉; Shíguàn zuǐ fěn), Xiadong Bean Cake (霞洞豆饼; Xiádòng dòubǐng), Gaozhou Bean Sprout Noodles (高州豆芽粉; Gāozhōu dòuyá fěn).

==== Zhanjiang cuisine ====
The biggest characteristic of Zhanjiang cuisine (湛江菜; Zhànjiāng cài) is its use of fresh, live ingredients and emphasis on original taste. Cantonese cuisine is known for its light flavor, and Western Guangdong cuisine, represented by Zhanjiang cuisine, embodies "lightness" to the extreme. Representative dishes include White Cut Ginger Chicken (白切沙姜鸡; Báiqiē shājiāng jī), Blanched Shuidong Mustard Greens (白灼水东芥菜; Báizhuó Shuǐdōng jiècài), Bean Sprouts Stir-fried Jellyfish (豆芽炒海蜇; Dòuyá chǎo hǎizhé), Dry Fried White Pomfret (干煎白仓鱼; Gānjiān báicāng yú). Other specialty foods include Leizhou Yellow Cattle (雷州黄牛; Léizhōu huángniú), Anpu Raw Fish Congee (安铺鱼生粥; Ānpù yúshēng zhōu), Wuchuan Crab Paste (吴川蟛蜞汁; Wúchuān péngqí zhī), Leizhou Da Zong (雷州大粽; Léizhōu dà zòng), Xuwen Goat (徐闻山羊; Xúwén shānyáng), Broken Pot Stir-fried Noodles (烂锅炒粉; Lànguō chǎo fěn), Sweet Potato Soup (甜薯羹; tiánshǔ gēng), Pig Cage Cake (猪笼饼; zhūlóng bǐng), Wuchuan Hemp Duck (吴川麻鸭; Wúchuān má yā), Anpu Chicken Rice (安铺鸡饭; Ānpù jī fàn), Tangpeng Town Braised Pork (塘蓬镇生炆猪肉; Tángpéngzhèn shēng wén zhūròu), Duck Rice (鸭仔饭; yāzǎi fàn), Mixed Noodles (拌粉; bàn fěn), Sweet Potato Starch Noodles (薯粉索; shǔfěn suǒ), Charcoal Grilled Oysters (炭烧生蚝; tànshāo shēngháo), Egg Yolk Shrimp Cakes (蛋黄虾饼; dàn huáng xiā bǐng), Leaf Wrap (树叶搭; shùyè dā), etc.
Leizhou cuisine (雷州菜; Léizhōu cài), from the Leizhou area of Zhanjiang, exhibits characteristics of Lingnan culture. It is one of the four major sub-cuisines of Guangdong cuisine. It uses over 10 cooking methods such as braising (炆), stewing (炖), pan-frying (煎), deep-frying (炸), blanching (灼), roasting (烧), steaming (蒸), stir-frying (炒), poaching (泡), braising with sauce (扣), clarifying (清), and drizzling (淋) to maximize the freshness, deliciousness, and nutritional content of ingredients. Leizhou local dishes (雷州土菜; Léizhōu tǔcài), though unassuming in appearance and not using high-end ingredients, are not inferior in taste or nutrition. For example, there are three types of rice: plain rice (白饭; báifàn), chicken oil rice (鸡油饭; jīyóu fàn), and Jin Lao Fan (金捞饭; Jīnlāo fàn). Jin Lao Fan has a fancy name, but it is simply rice mixed with a medicinal wild vegetable from the local Leizhou area. Leizhou women eat this rice as a tonic during their postpartum confinement.

==== Dan Jia cuisine ====
Dan Jia cuisine (疍家菜; Dànjiā cài), also known as "Tanka cuisine" (蜑家菜; Dànjiā cài), is a type of Cantonese cuisine and a local style from the Lingnan region, a unique gem in the culinary world of Western Guangdong. It gathers the freshness of rivers and seas, focusing on seafood, with fish, shrimp, and crabs as main ingredients. The cooking is simple, forming its own style between land and sea. It is popular in coastal and riverine areas of Guangdong, Fujian, and Hainan. There is a branch within the Cantonese cuisine system belonging to the fishermen who live on the water year-round in coastal areas, called Tanka cuisine. Tanka cuisine is primarily based on seafood and fish.

== Influence ==

Starting in the early 19th century, many Chinese immigrants arriving in North America were from Guangdong, and the restaurants they opened were naturally Cantonese restaurants. In Canada, for example, what was popular in Chinese restaurants before the 1960s was the so-called "chop suey." Subsequently, many tea houses and restaurants were opened, with their dishes and dim sum imitating Hong Kong standards. In large cities, there are many tea houses and restaurants that claim to serve "authentic Cantonese cuisine." By the 1990s, the main cuisine served in Toronto's Chinatown was Cantonese.

In the United States, Cantonese restaurants were not only popular among overseas Chinese but also loved by Americans, quickly becoming one of the most thriving businesses in Chinatowns. The Daily Alta California wrote in 1852, "For some time past nearly all the restaurants in the city have been kept by Chinamen." In the 1860s and 1870s, two visiting Chinese officials also recorded in their diaries the Cantonese dishes they tasted in San Francisco: "Ate at Yuan Fang Lou, mountain and sea delicacies, cooking exactly as in the interior" and "Eight types of dim sum, a plate of fruit, all products of Guangzhou." A public opinion survey in 1960 showed that Cantonese cuisine was the second most popular cuisine in the United States at that time, second only to Italian cuisine. In 2010, Guangzhou's famous snack, Stir-fried Hor Fun, was rated as the champion of the year's top ten foods by the Los Angeles Times website.

According to some newspapers, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; over 2,000 each in France and the Netherlands; and no fewer than several thousand in Japan. Most of these Chinese restaurants are Cantonese-style tea houses and restaurants, and their business is thriving. In Sydney, Australia, influenced by "Chinatown," "Yum Cha" (飲茶; yǐn chá, meaning drinking tea, referring to the dim sum meal) has become a specific term. Tourists visiting Sydney consider it fashionable to go to "Chinatown" to experience the charm of Cantonese-style dim sum and dining. Cantonese cuisine, with its unique light flavor, leads the way and is renowned worldwide with the reputation of "Eating in Guangzhou" (食在广州; shí zài Guǎngzhōu).

== Characteristics ==

Cantonese cuisine uses ingredients precisely and finely, with numerous and clever seasonings, and beautiful and elaborate presentation. It excels at innovating while imitating, and has a wide variety of dishes. At the "Guangzhou Famous Dishes and Dim Sum Exhibition" in 1965, over 5457 types were introduced.

Cantonese cuisine emphasizes quality and taste, with a relatively light flavor, striving for freshness within lightness and beauty within mildness. It also changes with the seasons; lighter in summer and autumn, and richer in winter and spring, pursuing excellence in color, aroma, taste, and shape.

The biggest characteristic of Cantonese cuisine is its rich ingredients and numerous and clever seasonings. It encompasses everything from mountain delicacies and seafood to Chinese and foreign foods, arguably the most diverse in the country. With a wide selection of ingredients, Cantonese cuisine is naturally refined. Cantonese cuisine emphasizes the seasonality of ingredients, believing in "not eating when it's not in season" (不时不吃; bù shí bù chī). For eating fish, there's "spring bream, autumn carp, summer shā lí (shad), late winter perch." For shrimp, "Qingming shrimp is the fattest." Eating vegetables means choosing "seasonal vegetables" (时菜; shí cài), referring to vegetables that are in season, such as "choy sum is sweetest when the north wind blows." Besides selecting the best season for ingredient plumpness, Cantonese cuisine also pays special attention to selecting the best part of the ingredient.

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<div class="col-md-4">[[File:Sichuan Hot Pot or Chengdu Hot Pot.jpg|thumb|200x150px|link=Sichuan Hot Pot|[[Sichuan Hot Pot]] 四川火锅 or 成都火锅]]</div>
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[[Sichuan Hot Pot]] (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. [[Chong Qing Hot Pot]] is also popular in local.</div>
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== 😆 Food ==
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A: [[Almond Chicken]]

B: [[Braised Pork Ribs in Soy Sauce]] [[Beggar’s Chicken]] [[Bang Bang Chicken]] [[Beef and Tomato Soup]] [[Bo Bo Chicken]]

C: [[Chuan Chuan Xiang]] [[Century Egg]] [[Chop Suey]] [[Chongqing Noodles]] [[Chong Qing Hot Pot]] [[Chinese Tomato Egg]] [[Chinese Chive Pocket]] [[Citrus Chicken]] [[Cat Ear]] [[Coca Cola Chicken Wings]]

D: [[Dan Dan Noodles]] [[DongPo Stewed Pork]] [[Dapanji]] [[Donkey Burger]]

F: [[Fuqi Feipian]]

G: [[General Tso’s Chicken]] [[Guoba]] [[Fried Pork in Scoop]] [[Guilin Rice Noodles]]

H: [[Hot Dry Noodles]]

K: [[Kung Pao Chicken]]

L: [[Laziji]] [[Long Chao Shou]] [[Lanzhou Hand Pulled Noodles]] [[Luo Si Fen]]

M: [[Mao Cai]] [[Malatang]] [[Mapo Tofu]] [[Mushrooms In Oyster Sauce]] [[Ma La Xiang Guo]] [[Mao Xue Wang]]

P: [[Pig Feet Stew with Noodles]]

R: [[Red Cooked Eggplant]] [[Rice Noodle Roll]] [[Roujiamo]]

S: [[Sichuan Boiled Fish]] [[Sichuan Boiled Beef]] [[Sweet and Sour Ribs]] [[Steamed Fish Head with Chop Bell Pepper]] [[Saliva Chicken]] [[Suan La Fen]] [[Stinky Tofu]] [[Sesame Paste Noodles]] [[Sichuan Hot Pot]]

T: [[Twice cooked pork]]

Y: [[Yuxiang Shredded Pork]] [[Yangzhou Fried Rice]] [[Yang Chun Noodles]]

Z: [[Zongzi]]

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Five Spice Powder [[Doubanjiang]] [[Pixian Doubanjiang]] [[Lao Gan Ma]] [[Hot Pot Sauce]]

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Guangdong Food

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{{#seo:
|title=Guangdong Food Cantonese Cuisine 粤菜 - Chinese Food Wiki
|keywords=Cantonese cuisine,Guangdong Food,粤菜
|description=Cantonese cuisine / Guangdong Food (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.
|image=Guangdong Food.png
}}

'''Cantonese cuisine''' / '''Guangdong Food''' (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.
[[File:Guangdong Food.jpg|alt=Guangdong Food|thumb|Guangdong Food]]

== History ==

Chaozhou cuisine within Cantonese cuisine has a long history and forms its own system. It originated in the Han and Tang dynasties, flourished in the Ming and Qing dynasties, and spans over 2000 years of Chaozhou's history. It integrates the cooking art of the Tang and Song dynasties and incorporates the essence of famous cuisines from both China and abroad. Chaozhou cuisine is known for its meticulous selection of ingredients, extensive use of ingredients, refined preparation, blend of Chinese and Western influences, and emphasis on freshness and delicious taste. Its cooking techniques are listed as a national-level intangible cultural heritage. Chaozhou cuisine is referred to as "the best Chinese cuisine internationally." Chaoshan cuisine is primarily found in Shantou, Chaozhou, and Jieyang.

=== Origins ===

The people of Chaoshan are descendants of various groups including the Dan Jia (疍家; Dànjiā), She (畲族; Shēzú), Li (俚族; Lǐzú), and Han (汉族; Hànzú), with the Han migrants from the north forming the main component of the Chaoshan population. While the Li group was more thoroughly assimilated, the other groups significantly influenced Chaoshan's dietary habits. In Chaoshan cuisine, one can see vestiges of ancient traditions, such as seafood from the Dan Jia, "Guo" (粿; guǒ) used in the She people's sacrificial rituals, and "Jin Ji Yu Kuai" (金齑玉脍; Jīnjī Yùkuài, referring to raw fish slices) passed down from the Central Plains.

Guangdong is exceptionally rich in resources, readily available for cooking and consumption, which fostered a preference for fresh and live ingredients. With historical changes and dynastic transitions, continuous migration from the Central Plains brought culinary styles emphasizing refinement and meticulousness, such as "mincing not too fine, eating not too precise" (烩不厌细，食不厌精; Huì bùyàn xì, shí bùyàn jīng).

Over a long period, Guangdong not only inherited the traditions of Central Plains culinary culture but also absorbed the essence of foreign and various other cooking styles. Based on local tastes, preferences, and habits, it continuously absorbed, accumulated, improved, and innovated, thus forming a culinary style characterized by a wide variety of dishes, elaborate cooking, and excellent quality and taste. In the past hundred years, it has become one of the most representative and globally influential culinary cultures in China.

== Branch Cuisines ==

=== Chaoshan cuisine ===

Chaoshan cuisine (潮汕菜; Cháoshàn cài) is a fusion from the eastern part of Guangdong Province, including Chaozhou, Shantou, and Jieyang. It has developed over thousands of years, influenced significantly by Fujian cuisine (闽菜; Mǐncài) and also by Guangfu cuisine and Hakka cuisine within Cantonese cuisine. It has also incorporated and absorbed the flavors and cooking techniques of famous dishes from various places, gradually combining the strengths of Fujian and Guangdong styles to form a unique flavor profile. It is rich in local characteristics, known for its expertise in cooking seafood and emphasizing the original taste.

Examples of Chaoshan dishes include: Fish Rice (鱼饭; yú fàn), Chaoshan Raw Marinated Seafood (潮汕生腌海鲜; Cháoshàn shēngyān hǎixiān), Chaozhou Braised Platter (潮州卤水拼盘; Cháozhōu lǔshuǐ pīnpán), Chaoshan Beef Hot Pot (潮汕牛肉火锅; Cháoshàn niúròu huǒguō), Braised Pig Trotters (卤水猪手; lǔshuǐ zhūshǒu), Braised Goose Liver (卤鹅肝; lǔ é gān), Oyster Omelette (蚝烙; háo lào), Chaozhou Da Lang (潮州打冷; Cháozhōu dá lěng), Hibiscus Shrimp (芙蓉虾; fúróng xiā), Satay Beef (沙茶牛肉; shāchá niúròu), Chaozhou Beef Balls (潮州牛肉丸; Cháozhōu niúròu wán), Crystal Bun (水晶包; shuǐjīng bāo), Bean Paste Chicken (豆酱鸡; dòujiàng jī), Hu Guo Cai (护国菜; Hùguó cài), Mixed Wu Shi Shen (什锦乌石参; shí jǐn wū shí shēn), Dry Fried Shrimp Rolls (干炸虾枣; gān zhá xiā zǎo), Basil Stir-fried Clams (金不换炒薄壳; Jīnbùhuàn chǎo bó ké), Pumpkin Stuffed Taro Paste (金瓜酿芋泥; Jīnguā niàng yùní), Chaoshan Fish Balls (潮汕鱼丸; Cháoshàn yú wán), Puning Bean Paste Chicken (普宁豆酱鸡; Pǔníng dòujiàng jī), Puning Fried Tofu (普宁豆干; Pǔníng dòu gān), Seven-Color Chilled Duck Shreds (七彩冻鸭丝; Qīcǎi dòng yāsī), Candied Taro (反沙芋; fǎn shā yù), Thick Mushroom and Mustard Greens (厚菇芥菜; Hòu gū jiè cài), Qilin Abalone Slices (麒麟鲍片; Qílín bàopiàn), Clear Stewed Eel Soup (清炖鳗鲡汤; Qīngdùn mánlí tāng), Three-Color Wild Grouper (三色野生斑; Sānsè yěshēng bān), Steamed Fresh Seafood (清蒸海上鲜; Qīngzhēng hǎishàng xiān), Beef Kway Teow Soup (牛肉粿条汤; Niúròu guǒtiáo tāng), Thousand Layer Meat (千层肉; qiāncéng ròu), Rice-less Guo (无米粿; wú mǐ guǒ), Stir-fried Guo Gao (炒糕粿; chǎo gāo guǒ), Sticky Rice Stuffed Pig Intestine (糯米猪肠; nuòmǐ zhūcháng), Guo Zhi (粿汁; guǒ zhī), Chaozhou Pink Guo (潮州粉粿; Cháozhōu fěn guǒ), Ginkgo Nut Sweet Taro Paste (白果甜芋泥; Báiguǒ tián yùní), Crystal Ball (水晶球; shuǐjīng qiú), Ma Zhao (麻枣; má zǎo), Xiao Mi (宵米; xiāo mǐ), Ya Mu Nian (鸭母捻; yā mǔ niǎn), Boiled Ginkgo Nut and Taro Paste (糕烧白果; Gāoshāo báiguǒ), etc.

=== Guangfu cuisine ===

Guangfu cuisine (广府菜; Guǎngfǔ cài) refers to the cuisine of the Guangzhou Prefecture, covering the entire Pearl River Delta area, including Hong Kong and Macau. Guangfu cuisine integrates the characteristics of various local flavors such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan, and Wuyi cuisine, and also incorporates the strengths of cuisines from other provinces like Beijing, Suzhou, Yangzhou, and Hangzhou, as well as Western cuisine, forming a unique style.

Famous Guangfu dishes include: White Cut Chicken (白切鸡; Báiqiē jī), Roast Goose (烧鹅; shāoe), Roast Suckling Pig (烤乳猪; kǎo rǔzhū), Braised Pigeon (红烧乳鸽; hóngshāo rǔgē), Char Siu (蜜汁叉烧; Mìzhī chāshāo), Crispy Roast Pork Belly (脆皮烧肉; cuìpí shāoròu), Lobster Baked in Superior Broth (上汤焗龙虾; Shàngtāng jú lóngxiā), Steamed Eastern Star Grouper (清蒸东星斑; Qīngzhēng dōng xīng bān), Ah Yat Abalone (阿一鲍鱼; Ā Yī bàoyú), Braised Sea Cucumber with Abalone Sauce (鲍汁扣辽参; Bàozhī kòu Liáoshēn), Blanched Geoduck (白灼象拔蚌; Báizhuó xiàngbábàng), Salt and Pepper Mantis Shrimp (椒盐濑尿虾; Jiāoyán làiniūxiā), Garlic Spareribs (蒜香骨; suànxiāng gǔ), Blanched Shrimp (白灼虾; báizhuó xiā), Poon Choi (盆菜; Pún cài), Bird's Nest with Coconut Milk and Rock Sugar (椰汁冰糖燕窝; Yēzhī bīngtáng yànwō), Stewed Snow Frog Hash with Papaya (木瓜炖雪蛤; Mùguā dùn xuěhá), Stir-fried Hor Fun (干炒牛河; Gānchǎo niúhé), Cantonese Dim Sum/Morning Tea (广东早茶; Guǎngdōng zǎochá), Cantonese Slow-Boiled Soup (老火靓汤; Lǎohuǒ liàng tāng), Loh Han Jai (罗汉斋; Luóhàn zhāi), Guangzhou Wenchang Chicken (广州文昌鸡; Guǎngzhōu Wénchāng jī), Claypot Rice (煲仔饭; Bāozǎi fàn), Bean Curd Stick and Lamb Brisket Pot (支竹羊腩煲; Zhīzhú yángnǎn bāo), Radish and Beef Brisket Pot (萝卜牛腩煲; Luóbo niúnǎn bāo), Cantonese Roast Duck (广式烧填鸭; Guǎngshì shāo tián yā), Steamed Spareribs with Fermented Black Beans (豉汁蒸排骨; Chǐzhī zhēng páigǔ), Fish Head Tofu Soup (鱼头豆腐汤; Yútóu dòufu tāng), Sweet and Sour Pork (菠萝咕噜肉; Bōluó gūlū ròu), Oyster Sauce Lettuce (蚝油生菜; Háoyóu shēngcài), Fermented Black Bean Dace with Celtuce (豆豉鲮鱼油麦菜; Dòuchǐ língyú yóu cài), Superior Broth Baby Cabbage (上汤娃娃菜; Shàngtāng wáwá cài), Salt Water Choy Sum (盐水菜心; Yánshuǐ cài xīn), Fish Tofu (鱼腐; yú fǔ), Pan-fried Egg Patties (香煎芙蓉蛋; Xiāngjiān fúróng dàn), Dinghu Vegetarian Dish (鼎湖上素; Dǐnghú shàngsù), Smoked Cabbage (烟筒白菜; Yāntǒng báicài), Eggplant Hot Pot with Fish Fragrance (鱼香茄子煲; Yúxiāng qiézi bāo), Taiye Chicken (太爷鸡; Tài ye jī), Mock Crab (赛螃蟹; Sài pángxiè), Taro and Braised Pork Belly (香芋扣肉; Xiāngyù kòuròu), Fermented Bean Curd Mixed Vegetable Pot (南乳粗斋煲; Nánrǔ cūzhāi bāo), Stewed Fish Maw with Vegetable Heart (菜胆炖鱼翅; Càidǎn dùn yúchì), Qilin Perch (麒麟鲈鱼; Qílín lúyú), Baked Crab with Ginger and Scallions (姜葱焗肉蟹; Jiāngcōng jú ròuxiè), Rose Soy Sauce Chicken (玫瑰豉油鸡; Méigui chǐyóu jī), Beef Three Stars (牛三星; Niúsānxīng), Braised Beef Offal (牛杂; niú zá), Cheong Fun (布拉肠粉; Bùlā chángfěn), Shrimp Dumplings (虾饺; xiājiǎo), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Wonton Noodles (云吞面; yúntūn miàn), Jidi Congee (及第粥; Jídì zhōu), Boat Congee (艇仔粥; Tǐngzǎi zhōu), Lotus Leaf Wrapped Rice (荷叶包饭; Héyè bāo fàn), Bowl Shark Fin Soup (碗仔翅; wǎn zǎi chì), Custard Bun (流沙包; Liúshā bāo), Pig Trotters and Ginger Stew (猪脚姜; Zhūjiǎo jiāng), Lo Mai Gai (糯米鸡; nuòmǐ jī), Put Chai Ko (钵仔糕; Bōzǎi gāo), etc.

=== Hakka cuisine ===

Hakka cuisine (客家菜; Kèjiā cài), also known as Dongjiang cuisine (东江菜; Dōngjiāng cài), is divided into five schools: Gannan, Minxi, Meizhou, Dongjiang, and Overseas. The Meizhou school is representative of Hakka cuisine, and the Dongjiang school is one branch within Hakka cuisine. Originating in the Hakka communities along the Dongjiang River in Guangdong, the dishes primarily use meat, with very few aquatic products. Main ingredients are highlighted, emphasizing fragrance and richness, using heavy oil, and having a salty taste. It is known for its clay pot dishes and has a unique rustic flavor.

Traditional Dongjiang signature dishes include: Yan Nan Fei Tea Plantation Duck (雁南飞茶田鸭; Yànnánfēi cháchá yā), Hakka Stuffed Tofu (客家酿豆腐; Kèjiā niàng dòufu), Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu), Salt Baked Chicken (盐焗鸡; Yánjú jī), Pig Stomach Wrapped Chicken (猪肚包鸡; Zhūdù bāo jī), Stuffed Bitter Melon (酿苦瓜; niàng kǔguā), Mei Cai Pork Patty (梅菜肉饼; Méicài ròubǐng), Pickled Noodles (腌面; yān miàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhūdàcháng), Hakka Clear Stewed Pork Soup (客家清炖猪肉汤; Kèjiā qīngdùn zhūròu tāng), Four Stars Looking at the Moon (四星望月; Sìxīng wàng yuè), Taro Balls (芋子包; yùzǐ bāo), Taro Dumplings (芋子饺; yùzǐ jiǎo), Three Cup Duck (三杯鸭; Sānbēi yā), Dongjiang Dongpo Banquet (东江东坡宴; Dōngjiāng Dōngpō yàn), Dongjiang River Clam (东江龙蚬; Dōngjiāng lóng xiǎn), Listening to the Rhyme of West Lake (西湖听韵; Xīhú tīng yùn), Dongjiang Crispy Balls (东江酥丸; Dōngjiāng sū wán), Eight Treasure Braised Whole Duck (八宝窝全鸭; Bābǎo wō quán yā), Pan-fried Crucian Carp with Egg (鲫鱼煎蛋; jìyú jiāndàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhū dàcháng), etc.

=== Shanwei cuisine ===

Shanwei cuisine (汕尾菜; Shànwěi cài) excels in cooking seafood, integrating the strengths of Guangfu, Minnan, Chaozhou, and Hakka cuisines to form its own style. Also known as Hailufeng cuisine (海陆丰菜; Hǎilùfēng cài).

Famous dishes include: Roast Goose (烧雁鹅; shāo yàn é), Hu Guo Cai (护国莱; Hùguó lái), Clear Soup Crab Balls (清汤蟹丸; Qīngtāng xièwán), Oil Poached Snail Balls (油泡螺球; Yóupào luóqiú), Crispy Sweet Meat (绉纱甜肉; Zhòushā tiánròu), Tai Chi Taro Paste (太极芋泥; Tàijí yùní), Zhelang Hemp Fish (遮浪麻鱼; Zhēlàng má yú), Jiazi Fish Balls (甲子鱼丸; Jiǎzǐ yú wán), Chenzhou Oysters (晨洲蚝; Chénzhōu háo), Jiesheng Sea Urchin (捷胜海胆; Jiéshèng hǎidǎn), Fisherman's Zong (渔民棕; yúmín zōng), Tofu Cubes (豆腐角; dòufu jiǎo), Jiadong Seaweed (甲东紫菜; Jiǎdōng zǐcài), Pig Trotters, Ink Bladder and Chicken (猪脚墨脯鸡; Zhūjiǎo mòpǔ jī), Luhe Oil Tea (陆河油茶; Lùhé yóuchá), etc. Numerous snacks include: Xiao Mi (小米; xiǎo mǐ), Beef Patties (牛肉饼; niúròu bǐng), Cai Guo (菜粿/菜包粿; cài guǒ/cài bāo guǒ), Chives Dumplings (韭菜饺; jiǔcài jiǎo), Dongjie Ge (冬节鸽; dōngjié gē), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Layered Cake Guo (层糕粿; cénggāo guǒ), Cai Tea (菜茶; cài chá), Salted Tea (咸茶; xiánchá), Bian Shi (扁食; biǎnshí), etc.

=== Western Guangdong cuisine ===

Western Guangdong cuisine (粤西菜; Yuèxī cài) is represented by areas like Zhanjiang, Maoming, and Yangjiang, where dietary habits are similar. It stands out uniquely within Cantonese cuisine, with endless charm. The authentic flavors of Western Guangdong cuisine are distinctly different from Guangfu, Chaoshan, and Dongjiang cuisines. Western Guangdong cuisine relies on simple cooking methods like boiling in plain water, blanching, and steaming, accompanied by refined but simple dipping sauces. It seeks a return to simplicity, with flavors summarized as clear, fresh, fragrant, and tender.

==== Gaoliang cuisine ====
Gaoliang cuisine (高凉菜; Gāoliáng cài) is one of the sources of Western Guangdong cuisine, with a long history. Gaoliang was a very important ancient commandery in Lingnan. The long history and unique geographical and climatic conditions of the Gaoliang area have nurtured a splendid culinary culture, and the distinctive Gaoliang cuisine is an important part of Lingnan's dietary culture. Gaoliang cuisine pursues the ultimate original taste. The ingredients are fresh, often using simple ingredients prepared elaborately, emphasizing the original flavor. To maintain the original flavor of the ingredients, Gaoliang cuisine primarily uses blanching, boiling, and pan-frying methods and uses fewer seasonings to bring out the most primitive flavor of the ingredients, giving diners a feeling of returning to simplicity where the lighter it is, the more flavorful it feels. Its taste can be summarized as clear, fresh, fragrant, and tender, which distinguishes it from Guangfu, Chaozhou, and Hakka cuisines.
Gaoliang cuisine's "Ten Famous Dishes" include Ginger Head Baked Pigeon (山姜头焗乳鸽; Shān jiāng tóu jú rǔgē), Zhenlong Starfruit Duck (镇隆杨桃鸭; Zhènlóng yángtáo yā), Shiwen Golden Pig (世文金猪; Shìwén jīnzī), Yisheng Salt Baked Chicken (益盛盐焗鸡; Yìshèng yánjú jī), Pan-fried Cuttlefish Cake (香煎墨鱼饼; Xiāngjiān mòyú bǐng), Sichuan Rhizome and Angelica Steamed Reservoir Fish Head (川芌白芷蒸水库鱼头; Chuān yū báizhǐ zhēng shuǐkù yútóu), Steamed Chicken (隔水蒸鸡; Géshuǐ zhēng jī), Dianbai Oyster and Fried Eel (电白蚝炸鳝炸; Diànbái háo zhá shàn zhá), Blanched Shuidong Mustard Greens (白灼水东芥; Báizhuó Shuǐdōng jiè), Zhenlong Fish Gu (镇隆鱼古; Zhènlóng yú gǔ). "Ten Famous Snacks" include Ancient Method Chinese Yam Cake (古法淮山糕; Gǔfǎ huáishān gāo), Boyang Ash Water Cake (播扬灰水籺; Bōyáng huīshuǐ hè), Boji Cui (簸箕炊; bòjī chuī), Huazhou Sweet Soup (化州糖水; Huàzhōu tángshuǐ), Chai Qiang Fen (柴枪粉; chái qiāng fěn), Potato Wrapped Cake (薯包籺; shǔbāo hè), Huazhou Beef Offal (化州牛杂; Huàzhōu niúzā), Shiguan Zui Fen (食惯嘴粉; Shíguàn zuǐ fěn), Xiadong Bean Cake (霞洞豆饼; Xiádòng dòubǐng), Gaozhou Bean Sprout Noodles (高州豆芽粉; Gāozhōu dòuyá fěn).

==== Zhanjiang cuisine ====
The biggest characteristic of Zhanjiang cuisine (湛江菜; Zhànjiāng cài) is its use of fresh, live ingredients and emphasis on original taste. Cantonese cuisine is known for its light flavor, and Western Guangdong cuisine, represented by Zhanjiang cuisine, embodies "lightness" to the extreme. Representative dishes include White Cut Ginger Chicken (白切沙姜鸡; Báiqiē shājiāng jī), Blanched Shuidong Mustard Greens (白灼水东芥菜; Báizhuó Shuǐdōng jiècài), Bean Sprouts Stir-fried Jellyfish (豆芽炒海蜇; Dòuyá chǎo hǎizhé), Dry Fried White Pomfret (干煎白仓鱼; Gānjiān báicāng yú). Other specialty foods include Leizhou Yellow Cattle (雷州黄牛; Léizhōu huángniú), Anpu Raw Fish Congee (安铺鱼生粥; Ānpù yúshēng zhōu), Wuchuan Crab Paste (吴川蟛蜞汁; Wúchuān péngqí zhī), Leizhou Da Zong (雷州大粽; Léizhōu dà zòng), Xuwen Goat (徐闻山羊; Xúwén shānyáng), Broken Pot Stir-fried Noodles (烂锅炒粉; Lànguō chǎo fěn), Sweet Potato Soup (甜薯羹; tiánshǔ gēng), Pig Cage Cake (猪笼饼; zhūlóng bǐng), Wuchuan Hemp Duck (吴川麻鸭; Wúchuān má yā), Anpu Chicken Rice (安铺鸡饭; Ānpù jī fàn), Tangpeng Town Braised Pork (塘蓬镇生炆猪肉; Tángpéngzhèn shēng wén zhūròu), Duck Rice (鸭仔饭; yāzǎi fàn), Mixed Noodles (拌粉; bàn fěn), Sweet Potato Starch Noodles (薯粉索; shǔfěn suǒ), Charcoal Grilled Oysters (炭烧生蚝; tànshāo shēngháo), Egg Yolk Shrimp Cakes (蛋黄虾饼; dàn huáng xiā bǐng), Leaf Wrap (树叶搭; shùyè dā), etc.
Leizhou cuisine (雷州菜; Léizhōu cài), from the Leizhou area of Zhanjiang, exhibits characteristics of Lingnan culture. It is one of the four major sub-cuisines of Guangdong cuisine. It uses over 10 cooking methods such as braising (炆), stewing (炖), pan-frying (煎), deep-frying (炸), blanching (灼), roasting (烧), steaming (蒸), stir-frying (炒), poaching (泡), braising with sauce (扣), clarifying (清), and drizzling (淋) to maximize the freshness, deliciousness, and nutritional content of ingredients. Leizhou local dishes (雷州土菜; Léizhōu tǔcài), though unassuming in appearance and not using high-end ingredients, are not inferior in taste or nutrition. For example, there are three types of rice: plain rice (白饭; báifàn), chicken oil rice (鸡油饭; jīyóu fàn), and Jin Lao Fan (金捞饭; Jīnlāo fàn). Jin Lao Fan has a fancy name, but it is simply rice mixed with a medicinal wild vegetable from the local Leizhou area. Leizhou women eat this rice as a tonic during their postpartum confinement.

==== Dan Jia cuisine ====
Dan Jia cuisine (疍家菜; Dànjiā cài), also known as "Tanka cuisine" (蜑家菜; Dànjiā cài), is a type of Cantonese cuisine and a local style from the Lingnan region, a unique gem in the culinary world of Western Guangdong. It gathers the freshness of rivers and seas, focusing on seafood, with fish, shrimp, and crabs as main ingredients. The cooking is simple, forming its own style between land and sea. It is popular in coastal and riverine areas of Guangdong, Fujian, and Hainan. There is a branch within the Cantonese cuisine system belonging to the fishermen who live on the water year-round in coastal areas, called Tanka cuisine. Tanka cuisine is primarily based on seafood and fish.

== Influence ==

Starting in the early 19th century, many Chinese immigrants arriving in North America were from Guangdong, and the restaurants they opened were naturally Cantonese restaurants. In Canada, for example, what was popular in Chinese restaurants before the 1960s was the so-called "chop suey." Subsequently, many tea houses and restaurants were opened, with their dishes and dim sum imitating Hong Kong standards. In large cities, there are many tea houses and restaurants that claim to serve "authentic Cantonese cuisine." By the 1990s, the main cuisine served in Toronto's Chinatown was Cantonese.

In the United States, Cantonese restaurants were not only popular among overseas Chinese but also loved by Americans, quickly becoming one of the most thriving businesses in Chinatowns. The Daily Alta California wrote in 1852, "For some time past nearly all the restaurants in the city have been kept by Chinamen." In the 1860s and 1870s, two visiting Chinese officials also recorded in their diaries the Cantonese dishes they tasted in San Francisco: "Ate at Yuan Fang Lou, mountain and sea delicacies, cooking exactly as in the interior" and "Eight types of dim sum, a plate of fruit, all products of Guangzhou." A public opinion survey in 1960 showed that Cantonese cuisine was the second most popular cuisine in the United States at that time, second only to Italian cuisine. In 2010, Guangzhou's famous snack, Stir-fried Hor Fun, was rated as the champion of the year's top ten foods by the Los Angeles Times website.

According to some newspapers, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; over 2,000 each in France and the Netherlands; and no fewer than several thousand in Japan. Most of these Chinese restaurants are Cantonese-style tea houses and restaurants, and their business is thriving. In Sydney, Australia, influenced by "Chinatown," "Yum Cha" (飲茶; yǐn chá, meaning drinking tea, referring to the dim sum meal) has become a specific term. Tourists visiting Sydney consider it fashionable to go to "Chinatown" to experience the charm of Cantonese-style dim sum and dining. Cantonese cuisine, with its unique light flavor, leads the way and is renowned worldwide with the reputation of "Eating in Guangzhou" (食在广州; shí zài Guǎngzhōu).

== Characteristics ==

Cantonese cuisine uses ingredients precisely and finely, with numerous and clever seasonings, and beautiful and elaborate presentation. It excels at innovating while imitating, and has a wide variety of dishes. At the "Guangzhou Famous Dishes and Dim Sum Exhibition" in 1965, over 5457 types were introduced.

Cantonese cuisine emphasizes quality and taste, with a relatively light flavor, striving for freshness within lightness and beauty within mildness. It also changes with the seasons; lighter in summer and autumn, and richer in winter and spring, pursuing excellence in color, aroma, taste, and shape.

The biggest characteristic of Cantonese cuisine is its rich ingredients and numerous and clever seasonings. It encompasses everything from mountain delicacies and seafood to Chinese and foreign foods, arguably the most diverse in the country. With a wide selection of ingredients, Cantonese cuisine is naturally refined. Cantonese cuisine emphasizes the seasonality of ingredients, believing in "not eating when it's not in season" (不时不吃; bù shí bù chī). For eating fish, there's "spring bream, autumn carp, summer shā lí (shad), late winter perch." For shrimp, "Qingming shrimp is the fattest." Eating vegetables means choosing "seasonal vegetables" (时菜; shí cài), referring to vegetables that are in season, such as "choy sum is sweetest when the north wind blows." Besides selecting the best season for ingredient plumpness, Cantonese cuisine also pays special attention to selecting the best part of the ingredient.

Chinese Food Map

2025-05-07T01:27:11Z

Admin:

{| class="wikitable"
|-
! Provinces (省)
|-
| [[Anhui Food]] (安徽省) || [[Fujian Food]] (福建省) || [[Gansu Food]] (甘肃省) || [[Guangdong Food]] (广东省) || [[Guizhou Food]] (贵州省) || [[Hainan Food]] (海南省)
|-
| [[Hebei Food]] (河北省) || [[Heilongjiang Food]] (黑龙江省) || [[Henan Food]] (河南省) || Hubei (湖北省) || Hunan (湖南省) || Jiangsu (江苏省)
|-
| Jiangxi (江西省) || [[Jilin Food]] (吉林省) || [[Liaoning Food]] (辽宁省) || [[Qinghai Food]] (青海省) || Shaanxi (陕西省) || Shandong (山东省)
|-
| Shanxi (山西省) || Sichuan (四川省) || [[Yunnan Food]] (云南省) || Zhejiang (浙江省) || Taiwan (台湾省)
|}

{| class="wikitable"
|-
! Autonomous regions (自治区)
|-
|[[Guangxi Food]] (广西壮族自治区) || [[Inner Mongolia Food]] / Nei Menggu (内蒙古自治区) || [[Ningxia Food]] (宁夏回族自治区) || [[Xinjiang Food]] (新疆维吾尔自治区) || [[Tibetan Food]]/ Xizang (西藏自治区)
|}

{| class="wikitable"
|-
! Municipalities (直辖市)
|-
|Beijing (北京市) || [[Chongqing Food]] (重庆市) || Shanghai (上海市) || [[Tianjin Food]] (天津市)
|}

{| class="wikitable"
|-
! Special administrative regions (特别行政区)
|-
|Hong Kong / Xianggang (香港特别行政区) || Macau / Aomen (澳门特别行政区)
|}

<htmlet>chinesefoodmap</htmlet>

Guangdong Food

2025-05-07T01:26:15Z

Admin:

'''Cantonese cuisine''' / '''Guangdong Food''' (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.
[[File:Guangdong Food.jpg|alt=Guangdong Food|thumb|Guangdong Food]]

== History ==

Chaozhou cuisine within Cantonese cuisine has a long history and forms its own system. It originated in the Han and Tang dynasties, flourished in the Ming and Qing dynasties, and spans over 2000 years of Chaozhou's history. It integrates the cooking art of the Tang and Song dynasties and incorporates the essence of famous cuisines from both China and abroad. Chaozhou cuisine is known for its meticulous selection of ingredients, extensive use of ingredients, refined preparation, blend of Chinese and Western influences, and emphasis on freshness and delicious taste. Its cooking techniques are listed as a national-level intangible cultural heritage. Chaozhou cuisine is referred to as "the best Chinese cuisine internationally." Chaoshan cuisine is primarily found in Shantou, Chaozhou, and Jieyang.

=== Origins ===

The people of Chaoshan are descendants of various groups including the Dan Jia (疍家; Dànjiā), She (畲族; Shēzú), Li (俚族; Lǐzú), and Han (汉族; Hànzú), with the Han migrants from the north forming the main component of the Chaoshan population. While the Li group was more thoroughly assimilated, the other groups significantly influenced Chaoshan's dietary habits. In Chaoshan cuisine, one can see vestiges of ancient traditions, such as seafood from the Dan Jia, "Guo" (粿; guǒ) used in the She people's sacrificial rituals, and "Jin Ji Yu Kuai" (金齑玉脍; Jīnjī Yùkuài, referring to raw fish slices) passed down from the Central Plains.

Guangdong is exceptionally rich in resources, readily available for cooking and consumption, which fostered a preference for fresh and live ingredients. With historical changes and dynastic transitions, continuous migration from the Central Plains brought culinary styles emphasizing refinement and meticulousness, such as "mincing not too fine, eating not too precise" (烩不厌细，食不厌精; Huì bùyàn xì, shí bùyàn jīng).

Over a long period, Guangdong not only inherited the traditions of Central Plains culinary culture but also absorbed the essence of foreign and various other cooking styles. Based on local tastes, preferences, and habits, it continuously absorbed, accumulated, improved, and innovated, thus forming a culinary style characterized by a wide variety of dishes, elaborate cooking, and excellent quality and taste. In the past hundred years, it has become one of the most representative and globally influential culinary cultures in China.

== Branch Cuisines ==

=== Chaoshan cuisine ===

Chaoshan cuisine (潮汕菜; Cháoshàn cài) is a fusion from the eastern part of Guangdong Province, including Chaozhou, Shantou, and Jieyang. It has developed over thousands of years, influenced significantly by Fujian cuisine (闽菜; Mǐncài) and also by Guangfu cuisine and Hakka cuisine within Cantonese cuisine. It has also incorporated and absorbed the flavors and cooking techniques of famous dishes from various places, gradually combining the strengths of Fujian and Guangdong styles to form a unique flavor profile. It is rich in local characteristics, known for its expertise in cooking seafood and emphasizing the original taste.

Examples of Chaoshan dishes include: Fish Rice (鱼饭; yú fàn), Chaoshan Raw Marinated Seafood (潮汕生腌海鲜; Cháoshàn shēngyān hǎixiān), Chaozhou Braised Platter (潮州卤水拼盘; Cháozhōu lǔshuǐ pīnpán), Chaoshan Beef Hot Pot (潮汕牛肉火锅; Cháoshàn niúròu huǒguō), Braised Pig Trotters (卤水猪手; lǔshuǐ zhūshǒu), Braised Goose Liver (卤鹅肝; lǔ é gān), Oyster Omelette (蚝烙; háo lào), Chaozhou Da Lang (潮州打冷; Cháozhōu dá lěng), Hibiscus Shrimp (芙蓉虾; fúróng xiā), Satay Beef (沙茶牛肉; shāchá niúròu), Chaozhou Beef Balls (潮州牛肉丸; Cháozhōu niúròu wán), Crystal Bun (水晶包; shuǐjīng bāo), Bean Paste Chicken (豆酱鸡; dòujiàng jī), Hu Guo Cai (护国菜; Hùguó cài), Mixed Wu Shi Shen (什锦乌石参; shí jǐn wū shí shēn), Dry Fried Shrimp Rolls (干炸虾枣; gān zhá xiā zǎo), Basil Stir-fried Clams (金不换炒薄壳; Jīnbùhuàn chǎo bó ké), Pumpkin Stuffed Taro Paste (金瓜酿芋泥; Jīnguā niàng yùní), Chaoshan Fish Balls (潮汕鱼丸; Cháoshàn yú wán), Puning Bean Paste Chicken (普宁豆酱鸡; Pǔníng dòujiàng jī), Puning Fried Tofu (普宁豆干; Pǔníng dòu gān), Seven-Color Chilled Duck Shreds (七彩冻鸭丝; Qīcǎi dòng yāsī), Candied Taro (反沙芋; fǎn shā yù), Thick Mushroom and Mustard Greens (厚菇芥菜; Hòu gū jiè cài), Qilin Abalone Slices (麒麟鲍片; Qílín bàopiàn), Clear Stewed Eel Soup (清炖鳗鲡汤; Qīngdùn mánlí tāng), Three-Color Wild Grouper (三色野生斑; Sānsè yěshēng bān), Steamed Fresh Seafood (清蒸海上鲜; Qīngzhēng hǎishàng xiān), Beef Kway Teow Soup (牛肉粿条汤; Niúròu guǒtiáo tāng), Thousand Layer Meat (千层肉; qiāncéng ròu), Rice-less Guo (无米粿; wú mǐ guǒ), Stir-fried Guo Gao (炒糕粿; chǎo gāo guǒ), Sticky Rice Stuffed Pig Intestine (糯米猪肠; nuòmǐ zhūcháng), Guo Zhi (粿汁; guǒ zhī), Chaozhou Pink Guo (潮州粉粿; Cháozhōu fěn guǒ), Ginkgo Nut Sweet Taro Paste (白果甜芋泥; Báiguǒ tián yùní), Crystal Ball (水晶球; shuǐjīng qiú), Ma Zhao (麻枣; má zǎo), Xiao Mi (宵米; xiāo mǐ), Ya Mu Nian (鸭母捻; yā mǔ niǎn), Boiled Ginkgo Nut and Taro Paste (糕烧白果; Gāoshāo báiguǒ), etc.

=== Guangfu cuisine ===

Guangfu cuisine (广府菜; Guǎngfǔ cài) refers to the cuisine of the Guangzhou Prefecture, covering the entire Pearl River Delta area, including Hong Kong and Macau. Guangfu cuisine integrates the characteristics of various local flavors such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan, and Wuyi cuisine, and also incorporates the strengths of cuisines from other provinces like Beijing, Suzhou, Yangzhou, and Hangzhou, as well as Western cuisine, forming a unique style.

Famous Guangfu dishes include: White Cut Chicken (白切鸡; Báiqiē jī), Roast Goose (烧鹅; shāoe), Roast Suckling Pig (烤乳猪; kǎo rǔzhū), Braised Pigeon (红烧乳鸽; hóngshāo rǔgē), Char Siu (蜜汁叉烧; Mìzhī chāshāo), Crispy Roast Pork Belly (脆皮烧肉; cuìpí shāoròu), Lobster Baked in Superior Broth (上汤焗龙虾; Shàngtāng jú lóngxiā), Steamed Eastern Star Grouper (清蒸东星斑; Qīngzhēng dōng xīng bān), Ah Yat Abalone (阿一鲍鱼; Ā Yī bàoyú), Braised Sea Cucumber with Abalone Sauce (鲍汁扣辽参; Bàozhī kòu Liáoshēn), Blanched Geoduck (白灼象拔蚌; Báizhuó xiàngbábàng), Salt and Pepper Mantis Shrimp (椒盐濑尿虾; Jiāoyán làiniūxiā), Garlic Spareribs (蒜香骨; suànxiāng gǔ), Blanched Shrimp (白灼虾; báizhuó xiā), Poon Choi (盆菜; Pún cài), Bird's Nest with Coconut Milk and Rock Sugar (椰汁冰糖燕窝; Yēzhī bīngtáng yànwō), Stewed Snow Frog Hash with Papaya (木瓜炖雪蛤; Mùguā dùn xuěhá), Stir-fried Hor Fun (干炒牛河; Gānchǎo niúhé), Cantonese Dim Sum/Morning Tea (广东早茶; Guǎngdōng zǎochá), Cantonese Slow-Boiled Soup (老火靓汤; Lǎohuǒ liàng tāng), Loh Han Jai (罗汉斋; Luóhàn zhāi), Guangzhou Wenchang Chicken (广州文昌鸡; Guǎngzhōu Wénchāng jī), Claypot Rice (煲仔饭; Bāozǎi fàn), Bean Curd Stick and Lamb Brisket Pot (支竹羊腩煲; Zhīzhú yángnǎn bāo), Radish and Beef Brisket Pot (萝卜牛腩煲; Luóbo niúnǎn bāo), Cantonese Roast Duck (广式烧填鸭; Guǎngshì shāo tián yā), Steamed Spareribs with Fermented Black Beans (豉汁蒸排骨; Chǐzhī zhēng páigǔ), Fish Head Tofu Soup (鱼头豆腐汤; Yútóu dòufu tāng), Sweet and Sour Pork (菠萝咕噜肉; Bōluó gūlū ròu), Oyster Sauce Lettuce (蚝油生菜; Háoyóu shēngcài), Fermented Black Bean Dace with Celtuce (豆豉鲮鱼油麦菜; Dòuchǐ língyú yóu cài), Superior Broth Baby Cabbage (上汤娃娃菜; Shàngtāng wáwá cài), Salt Water Choy Sum (盐水菜心; Yánshuǐ cài xīn), Fish Tofu (鱼腐; yú fǔ), Pan-fried Egg Patties (香煎芙蓉蛋; Xiāngjiān fúróng dàn), Dinghu Vegetarian Dish (鼎湖上素; Dǐnghú shàngsù), Smoked Cabbage (烟筒白菜; Yāntǒng báicài), Eggplant Hot Pot with Fish Fragrance (鱼香茄子煲; Yúxiāng qiézi bāo), Taiye Chicken (太爷鸡; Tài ye jī), Mock Crab (赛螃蟹; Sài pángxiè), Taro and Braised Pork Belly (香芋扣肉; Xiāngyù kòuròu), Fermented Bean Curd Mixed Vegetable Pot (南乳粗斋煲; Nánrǔ cūzhāi bāo), Stewed Fish Maw with Vegetable Heart (菜胆炖鱼翅; Càidǎn dùn yúchì), Qilin Perch (麒麟鲈鱼; Qílín lúyú), Baked Crab with Ginger and Scallions (姜葱焗肉蟹; Jiāngcōng jú ròuxiè), Rose Soy Sauce Chicken (玫瑰豉油鸡; Méigui chǐyóu jī), Beef Three Stars (牛三星; Niúsānxīng), Braised Beef Offal (牛杂; niú zá), Cheong Fun (布拉肠粉; Bùlā chángfěn), Shrimp Dumplings (虾饺; xiājiǎo), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Wonton Noodles (云吞面; yúntūn miàn), Jidi Congee (及第粥; Jídì zhōu), Boat Congee (艇仔粥; Tǐngzǎi zhōu), Lotus Leaf Wrapped Rice (荷叶包饭; Héyè bāo fàn), Bowl Shark Fin Soup (碗仔翅; wǎn zǎi chì), Custard Bun (流沙包; Liúshā bāo), Pig Trotters and Ginger Stew (猪脚姜; Zhūjiǎo jiāng), Lo Mai Gai (糯米鸡; nuòmǐ jī), Put Chai Ko (钵仔糕; Bōzǎi gāo), etc.

=== Hakka cuisine ===

Hakka cuisine (客家菜; Kèjiā cài), also known as Dongjiang cuisine (东江菜; Dōngjiāng cài), is divided into five schools: Gannan, Minxi, Meizhou, Dongjiang, and Overseas. The Meizhou school is representative of Hakka cuisine, and the Dongjiang school is one branch within Hakka cuisine. Originating in the Hakka communities along the Dongjiang River in Guangdong, the dishes primarily use meat, with very few aquatic products. Main ingredients are highlighted, emphasizing fragrance and richness, using heavy oil, and having a salty taste. It is known for its clay pot dishes and has a unique rustic flavor.

Traditional Dongjiang signature dishes include: Yan Nan Fei Tea Plantation Duck (雁南飞茶田鸭; Yànnánfēi cháchá yā), Hakka Stuffed Tofu (客家酿豆腐; Kèjiā niàng dòufu), Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu), Salt Baked Chicken (盐焗鸡; Yánjú jī), Pig Stomach Wrapped Chicken (猪肚包鸡; Zhūdù bāo jī), Stuffed Bitter Melon (酿苦瓜; niàng kǔguā), Mei Cai Pork Patty (梅菜肉饼; Méicài ròubǐng), Pickled Noodles (腌面; yān miàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhūdàcháng), Hakka Clear Stewed Pork Soup (客家清炖猪肉汤; Kèjiā qīngdùn zhūròu tāng), Four Stars Looking at the Moon (四星望月; Sìxīng wàng yuè), Taro Balls (芋子包; yùzǐ bāo), Taro Dumplings (芋子饺; yùzǐ jiǎo), Three Cup Duck (三杯鸭; Sānbēi yā), Dongjiang Dongpo Banquet (东江东坡宴; Dōngjiāng Dōngpō yàn), Dongjiang River Clam (东江龙蚬; Dōngjiāng lóng xiǎn), Listening to the Rhyme of West Lake (西湖听韵; Xīhú tīng yùn), Dongjiang Crispy Balls (东江酥丸; Dōngjiāng sū wán), Eight Treasure Braised Whole Duck (八宝窝全鸭; Bābǎo wō quán yā), Pan-fried Crucian Carp with Egg (鲫鱼煎蛋; jìyú jiāndàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhū dàcháng), etc.

=== Shanwei cuisine ===

Shanwei cuisine (汕尾菜; Shànwěi cài) excels in cooking seafood, integrating the strengths of Guangfu, Minnan, Chaozhou, and Hakka cuisines to form its own style. Also known as Hailufeng cuisine (海陆丰菜; Hǎilùfēng cài).

Famous dishes include: Roast Goose (烧雁鹅; shāo yàn é), Hu Guo Cai (护国莱; Hùguó lái), Clear Soup Crab Balls (清汤蟹丸; Qīngtāng xièwán), Oil Poached Snail Balls (油泡螺球; Yóupào luóqiú), Crispy Sweet Meat (绉纱甜肉; Zhòushā tiánròu), Tai Chi Taro Paste (太极芋泥; Tàijí yùní), Zhelang Hemp Fish (遮浪麻鱼; Zhēlàng má yú), Jiazi Fish Balls (甲子鱼丸; Jiǎzǐ yú wán), Chenzhou Oysters (晨洲蚝; Chénzhōu háo), Jiesheng Sea Urchin (捷胜海胆; Jiéshèng hǎidǎn), Fisherman's Zong (渔民棕; yúmín zōng), Tofu Cubes (豆腐角; dòufu jiǎo), Jiadong Seaweed (甲东紫菜; Jiǎdōng zǐcài), Pig Trotters, Ink Bladder and Chicken (猪脚墨脯鸡; Zhūjiǎo mòpǔ jī), Luhe Oil Tea (陆河油茶; Lùhé yóuchá), etc. Numerous snacks include: Xiao Mi (小米; xiǎo mǐ), Beef Patties (牛肉饼; niúròu bǐng), Cai Guo (菜粿/菜包粿; cài guǒ/cài bāo guǒ), Chives Dumplings (韭菜饺; jiǔcài jiǎo), Dongjie Ge (冬节鸽; dōngjié gē), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Layered Cake Guo (层糕粿; cénggāo guǒ), Cai Tea (菜茶; cài chá), Salted Tea (咸茶; xiánchá), Bian Shi (扁食; biǎnshí), etc.

=== Western Guangdong cuisine ===

Western Guangdong cuisine (粤西菜; Yuèxī cài) is represented by areas like Zhanjiang, Maoming, and Yangjiang, where dietary habits are similar. It stands out uniquely within Cantonese cuisine, with endless charm. The authentic flavors of Western Guangdong cuisine are distinctly different from Guangfu, Chaoshan, and Dongjiang cuisines. Western Guangdong cuisine relies on simple cooking methods like boiling in plain water, blanching, and steaming, accompanied by refined but simple dipping sauces. It seeks a return to simplicity, with flavors summarized as clear, fresh, fragrant, and tender.

==== Gaoliang cuisine ====
Gaoliang cuisine (高凉菜; Gāoliáng cài) is one of the sources of Western Guangdong cuisine, with a long history. Gaoliang was a very important ancient commandery in Lingnan. The long history and unique geographical and climatic conditions of the Gaoliang area have nurtured a splendid culinary culture, and the distinctive Gaoliang cuisine is an important part of Lingnan's dietary culture. Gaoliang cuisine pursues the ultimate original taste. The ingredients are fresh, often using simple ingredients prepared elaborately, emphasizing the original flavor. To maintain the original flavor of the ingredients, Gaoliang cuisine primarily uses blanching, boiling, and pan-frying methods and uses fewer seasonings to bring out the most primitive flavor of the ingredients, giving diners a feeling of returning to simplicity where the lighter it is, the more flavorful it feels. Its taste can be summarized as clear, fresh, fragrant, and tender, which distinguishes it from Guangfu, Chaozhou, and Hakka cuisines.
Gaoliang cuisine's "Ten Famous Dishes" include Ginger Head Baked Pigeon (山姜头焗乳鸽; Shān jiāng tóu jú rǔgē), Zhenlong Starfruit Duck (镇隆杨桃鸭; Zhènlóng yángtáo yā), Shiwen Golden Pig (世文金猪; Shìwén jīnzī), Yisheng Salt Baked Chicken (益盛盐焗鸡; Yìshèng yánjú jī), Pan-fried Cuttlefish Cake (香煎墨鱼饼; Xiāngjiān mòyú bǐng), Sichuan Rhizome and Angelica Steamed Reservoir Fish Head (川芌白芷蒸水库鱼头; Chuān yū báizhǐ zhēng shuǐkù yútóu), Steamed Chicken (隔水蒸鸡; Géshuǐ zhēng jī), Dianbai Oyster and Fried Eel (电白蚝炸鳝炸; Diànbái háo zhá shàn zhá), Blanched Shuidong Mustard Greens (白灼水东芥; Báizhuó Shuǐdōng jiè), Zhenlong Fish Gu (镇隆鱼古; Zhènlóng yú gǔ). "Ten Famous Snacks" include Ancient Method Chinese Yam Cake (古法淮山糕; Gǔfǎ huáishān gāo), Boyang Ash Water Cake (播扬灰水籺; Bōyáng huīshuǐ hè), Boji Cui (簸箕炊; bòjī chuī), Huazhou Sweet Soup (化州糖水; Huàzhōu tángshuǐ), Chai Qiang Fen (柴枪粉; chái qiāng fěn), Potato Wrapped Cake (薯包籺; shǔbāo hè), Huazhou Beef Offal (化州牛杂; Huàzhōu niúzā), Shiguan Zui Fen (食惯嘴粉; Shíguàn zuǐ fěn), Xiadong Bean Cake (霞洞豆饼; Xiádòng dòubǐng), Gaozhou Bean Sprout Noodles (高州豆芽粉; Gāozhōu dòuyá fěn).

==== Zhanjiang cuisine ====
The biggest characteristic of Zhanjiang cuisine (湛江菜; Zhànjiāng cài) is its use of fresh, live ingredients and emphasis on original taste. Cantonese cuisine is known for its light flavor, and Western Guangdong cuisine, represented by Zhanjiang cuisine, embodies "lightness" to the extreme. Representative dishes include White Cut Ginger Chicken (白切沙姜鸡; Báiqiē shājiāng jī), Blanched Shuidong Mustard Greens (白灼水东芥菜; Báizhuó Shuǐdōng jiècài), Bean Sprouts Stir-fried Jellyfish (豆芽炒海蜇; Dòuyá chǎo hǎizhé), Dry Fried White Pomfret (干煎白仓鱼; Gānjiān báicāng yú). Other specialty foods include Leizhou Yellow Cattle (雷州黄牛; Léizhōu huángniú), Anpu Raw Fish Congee (安铺鱼生粥; Ānpù yúshēng zhōu), Wuchuan Crab Paste (吴川蟛蜞汁; Wúchuān péngqí zhī), Leizhou Da Zong (雷州大粽; Léizhōu dà zòng), Xuwen Goat (徐闻山羊; Xúwén shānyáng), Broken Pot Stir-fried Noodles (烂锅炒粉; Lànguō chǎo fěn), Sweet Potato Soup (甜薯羹; tiánshǔ gēng), Pig Cage Cake (猪笼饼; zhūlóng bǐng), Wuchuan Hemp Duck (吴川麻鸭; Wúchuān má yā), Anpu Chicken Rice (安铺鸡饭; Ānpù jī fàn), Tangpeng Town Braised Pork (塘蓬镇生炆猪肉; Tángpéngzhèn shēng wén zhūròu), Duck Rice (鸭仔饭; yāzǎi fàn), Mixed Noodles (拌粉; bàn fěn), Sweet Potato Starch Noodles (薯粉索; shǔfěn suǒ), Charcoal Grilled Oysters (炭烧生蚝; tànshāo shēngháo), Egg Yolk Shrimp Cakes (蛋黄虾饼; dàn huáng xiā bǐng), Leaf Wrap (树叶搭; shùyè dā), etc.
Leizhou cuisine (雷州菜; Léizhōu cài), from the Leizhou area of Zhanjiang, exhibits characteristics of Lingnan culture. It is one of the four major sub-cuisines of Guangdong cuisine. It uses over 10 cooking methods such as braising (炆), stewing (炖), pan-frying (煎), deep-frying (炸), blanching (灼), roasting (烧), steaming (蒸), stir-frying (炒), poaching (泡), braising with sauce (扣), clarifying (清), and drizzling (淋) to maximize the freshness, deliciousness, and nutritional content of ingredients. Leizhou local dishes (雷州土菜; Léizhōu tǔcài), though unassuming in appearance and not using high-end ingredients, are not inferior in taste or nutrition. For example, there are three types of rice: plain rice (白饭; báifàn), chicken oil rice (鸡油饭; jīyóu fàn), and Jin Lao Fan (金捞饭; Jīnlāo fàn). Jin Lao Fan has a fancy name, but it is simply rice mixed with a medicinal wild vegetable from the local Leizhou area. Leizhou women eat this rice as a tonic during their postpartum confinement.

==== Dan Jia cuisine ====
Dan Jia cuisine (疍家菜; Dànjiā cài), also known as "Tanka cuisine" (蜑家菜; Dànjiā cài), is a type of Cantonese cuisine and a local style from the Lingnan region, a unique gem in the culinary world of Western Guangdong. It gathers the freshness of rivers and seas, focusing on seafood, with fish, shrimp, and crabs as main ingredients. The cooking is simple, forming its own style between land and sea. It is popular in coastal and riverine areas of Guangdong, Fujian, and Hainan. There is a branch within the Cantonese cuisine system belonging to the fishermen who live on the water year-round in coastal areas, called Tanka cuisine. Tanka cuisine is primarily based on seafood and fish.

== Influence ==

Starting in the early 19th century, many Chinese immigrants arriving in North America were from Guangdong, and the restaurants they opened were naturally Cantonese restaurants. In Canada, for example, what was popular in Chinese restaurants before the 1960s was the so-called "chop suey." Subsequently, many tea houses and restaurants were opened, with their dishes and dim sum imitating Hong Kong standards. In large cities, there are many tea houses and restaurants that claim to serve "authentic Cantonese cuisine." By the 1990s, the main cuisine served in Toronto's Chinatown was Cantonese.

In the United States, Cantonese restaurants were not only popular among overseas Chinese but also loved by Americans, quickly becoming one of the most thriving businesses in Chinatowns. The Daily Alta California wrote in 1852, "For some time past nearly all the restaurants in the city have been kept by Chinamen." In the 1860s and 1870s, two visiting Chinese officials also recorded in their diaries the Cantonese dishes they tasted in San Francisco: "Ate at Yuan Fang Lou, mountain and sea delicacies, cooking exactly as in the interior" and "Eight types of dim sum, a plate of fruit, all products of Guangzhou." A public opinion survey in 1960 showed that Cantonese cuisine was the second most popular cuisine in the United States at that time, second only to Italian cuisine. In 2010, Guangzhou's famous snack, Stir-fried Hor Fun, was rated as the champion of the year's top ten foods by the Los Angeles Times website.

According to some newspapers, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; over 2,000 each in France and the Netherlands; and no fewer than several thousand in Japan. Most of these Chinese restaurants are Cantonese-style tea houses and restaurants, and their business is thriving. In Sydney, Australia, influenced by "Chinatown," "Yum Cha" (飲茶; yǐn chá, meaning drinking tea, referring to the dim sum meal) has become a specific term. Tourists visiting Sydney consider it fashionable to go to "Chinatown" to experience the charm of Cantonese-style dim sum and dining. Cantonese cuisine, with its unique light flavor, leads the way and is renowned worldwide with the reputation of "Eating in Guangzhou" (食在广州; shí zài Guǎngzhōu).

== Characteristics ==

Cantonese cuisine uses ingredients precisely and finely, with numerous and clever seasonings, and beautiful and elaborate presentation. It excels at innovating while imitating, and has a wide variety of dishes. At the "Guangzhou Famous Dishes and Dim Sum Exhibition" in 1965, over 5457 types were introduced.

Cantonese cuisine emphasizes quality and taste, with a relatively light flavor, striving for freshness within lightness and beauty within mildness. It also changes with the seasons; lighter in summer and autumn, and richer in winter and spring, pursuing excellence in color, aroma, taste, and shape.

The biggest characteristic of Cantonese cuisine is its rich ingredients and numerous and clever seasonings. It encompasses everything from mountain delicacies and seafood to Chinese and foreign foods, arguably the most diverse in the country. With a wide selection of ingredients, Cantonese cuisine is naturally refined. Cantonese cuisine emphasizes the seasonality of ingredients, believing in "not eating when it's not in season" (不时不吃; bù shí bù chī). For eating fish, there's "spring bream, autumn carp, summer shā lí (shad), late winter perch." For shrimp, "Qingming shrimp is the fattest." Eating vegetables means choosing "seasonal vegetables" (时菜; shí cài), referring to vegetables that are in season, such as "choy sum is sweetest when the north wind blows." Besides selecting the best season for ingredient plumpness, Cantonese cuisine also pays special attention to selecting the best part of the ingredient.

File:Guangdong Food.jpg

2025-05-07T01:25:42Z

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Guangdong Food

2025-05-07T01:24:40Z

Admin: Created page with "Cantonese cuisine / Guangdong Food (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; D..."

Cantonese cuisine / Guangdong Food (粤菜; Pinyin: Yuè cài), also known as Guangdong cuisine, is one of the Four Great Traditions and Eight Great Cuisines of Chinese cuisine. It encompasses the culinary styles of the Guangdong Province, including Chaozhou cuisine (潮州菜; Cháozhōu cài) or Chaoshan cuisine (潮汕菜; Cháoshàn cài), Guangfu cuisine (广府菜; Guǎngfǔ cài) (the cuisine of Guangzhou and its surrounding areas), Dongjiang cuisine (东江菜; Dōngjiāng cài) or Hakka cuisine (客家菜; Kèjiā cài), Western Guangdong cuisine (粤西菜; Yuèxī cài), and other local culinary cultures and cooking techniques from Guangdong. Shunde, Macau, and Chaozhou are recognized as UNESCO Cities of Gastronomy.

== History ==

Chaozhou cuisine within Cantonese cuisine has a long history and forms its own system. It originated in the Han and Tang dynasties, flourished in the Ming and Qing dynasties, and spans over 2000 years of Chaozhou's history. It integrates the cooking art of the Tang and Song dynasties and incorporates the essence of famous cuisines from both China and abroad. Chaozhou cuisine is known for its meticulous selection of ingredients, extensive use of ingredients, refined preparation, blend of Chinese and Western influences, and emphasis on freshness and delicious taste. Its cooking techniques are listed as a national-level intangible cultural heritage. Chaozhou cuisine is referred to as "the best Chinese cuisine internationally." Chaoshan cuisine is primarily found in Shantou, Chaozhou, and Jieyang.

=== Origins ===

The people of Chaoshan are descendants of various groups including the Dan Jia (疍家; Dànjiā), She (畲族; Shēzú), Li (俚族; Lǐzú), and Han (汉族; Hànzú), with the Han migrants from the north forming the main component of the Chaoshan population. While the Li group was more thoroughly assimilated, the other groups significantly influenced Chaoshan's dietary habits. In Chaoshan cuisine, one can see vestiges of ancient traditions, such as seafood from the Dan Jia, "Guo" (粿; guǒ) used in the She people's sacrificial rituals, and "Jin Ji Yu Kuai" (金齑玉脍; Jīnjī Yùkuài, referring to raw fish slices) passed down from the Central Plains.

Guangdong is exceptionally rich in resources, readily available for cooking and consumption, which fostered a preference for fresh and live ingredients. With historical changes and dynastic transitions, continuous migration from the Central Plains brought culinary styles emphasizing refinement and meticulousness, such as "mincing not too fine, eating not too precise" (烩不厌细，食不厌精; Huì bùyàn xì, shí bùyàn jīng).

Over a long period, Guangdong not only inherited the traditions of Central Plains culinary culture but also absorbed the essence of foreign and various other cooking styles. Based on local tastes, preferences, and habits, it continuously absorbed, accumulated, improved, and innovated, thus forming a culinary style characterized by a wide variety of dishes, elaborate cooking, and excellent quality and taste. In the past hundred years, it has become one of the most representative and globally influential culinary cultures in China.

== Branch Cuisines ==

=== Chaoshan cuisine ===

Chaoshan cuisine (潮汕菜; Cháoshàn cài) is a fusion from the eastern part of Guangdong Province, including Chaozhou, Shantou, and Jieyang. It has developed over thousands of years, influenced significantly by Fujian cuisine (闽菜; Mǐncài) and also by Guangfu cuisine and Hakka cuisine within Cantonese cuisine. It has also incorporated and absorbed the flavors and cooking techniques of famous dishes from various places, gradually combining the strengths of Fujian and Guangdong styles to form a unique flavor profile. It is rich in local characteristics, known for its expertise in cooking seafood and emphasizing the original taste.

Examples of Chaoshan dishes include: Fish Rice (鱼饭; yú fàn), Chaoshan Raw Marinated Seafood (潮汕生腌海鲜; Cháoshàn shēngyān hǎixiān), Chaozhou Braised Platter (潮州卤水拼盘; Cháozhōu lǔshuǐ pīnpán), Chaoshan Beef Hot Pot (潮汕牛肉火锅; Cháoshàn niúròu huǒguō), Braised Pig Trotters (卤水猪手; lǔshuǐ zhūshǒu), Braised Goose Liver (卤鹅肝; lǔ é gān), Oyster Omelette (蚝烙; háo lào), Chaozhou Da Lang (潮州打冷; Cháozhōu dá lěng), Hibiscus Shrimp (芙蓉虾; fúróng xiā), Satay Beef (沙茶牛肉; shāchá niúròu), Chaozhou Beef Balls (潮州牛肉丸; Cháozhōu niúròu wán), Crystal Bun (水晶包; shuǐjīng bāo), Bean Paste Chicken (豆酱鸡; dòujiàng jī), Hu Guo Cai (护国菜; Hùguó cài), Mixed Wu Shi Shen (什锦乌石参; shí jǐn wū shí shēn), Dry Fried Shrimp Rolls (干炸虾枣; gān zhá xiā zǎo), Basil Stir-fried Clams (金不换炒薄壳; Jīnbùhuàn chǎo bó ké), Pumpkin Stuffed Taro Paste (金瓜酿芋泥; Jīnguā niàng yùní), Chaoshan Fish Balls (潮汕鱼丸; Cháoshàn yú wán), Puning Bean Paste Chicken (普宁豆酱鸡; Pǔníng dòujiàng jī), Puning Fried Tofu (普宁豆干; Pǔníng dòu gān), Seven-Color Chilled Duck Shreds (七彩冻鸭丝; Qīcǎi dòng yāsī), Candied Taro (反沙芋; fǎn shā yù), Thick Mushroom and Mustard Greens (厚菇芥菜; Hòu gū jiè cài), Qilin Abalone Slices (麒麟鲍片; Qílín bàopiàn), Clear Stewed Eel Soup (清炖鳗鲡汤; Qīngdùn mánlí tāng), Three-Color Wild Grouper (三色野生斑; Sānsè yěshēng bān), Steamed Fresh Seafood (清蒸海上鲜; Qīngzhēng hǎishàng xiān), Beef Kway Teow Soup (牛肉粿条汤; Niúròu guǒtiáo tāng), Thousand Layer Meat (千层肉; qiāncéng ròu), Rice-less Guo (无米粿; wú mǐ guǒ), Stir-fried Guo Gao (炒糕粿; chǎo gāo guǒ), Sticky Rice Stuffed Pig Intestine (糯米猪肠; nuòmǐ zhūcháng), Guo Zhi (粿汁; guǒ zhī), Chaozhou Pink Guo (潮州粉粿; Cháozhōu fěn guǒ), Ginkgo Nut Sweet Taro Paste (白果甜芋泥; Báiguǒ tián yùní), Crystal Ball (水晶球; shuǐjīng qiú), Ma Zhao (麻枣; má zǎo), Xiao Mi (宵米; xiāo mǐ), Ya Mu Nian (鸭母捻; yā mǔ niǎn), Boiled Ginkgo Nut and Taro Paste (糕烧白果; Gāoshāo báiguǒ), etc.

=== Guangfu cuisine ===

Guangfu cuisine (广府菜; Guǎngfǔ cài) refers to the cuisine of the Guangzhou Prefecture, covering the entire Pearl River Delta area, including Hong Kong and Macau. Guangfu cuisine integrates the characteristics of various local flavors such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan, and Wuyi cuisine, and also incorporates the strengths of cuisines from other provinces like Beijing, Suzhou, Yangzhou, and Hangzhou, as well as Western cuisine, forming a unique style.

Famous Guangfu dishes include: White Cut Chicken (白切鸡; Báiqiē jī), Roast Goose (烧鹅; shāoe), Roast Suckling Pig (烤乳猪; kǎo rǔzhū), Braised Pigeon (红烧乳鸽; hóngshāo rǔgē), Char Siu (蜜汁叉烧; Mìzhī chāshāo), Crispy Roast Pork Belly (脆皮烧肉; cuìpí shāoròu), Lobster Baked in Superior Broth (上汤焗龙虾; Shàngtāng jú lóngxiā), Steamed Eastern Star Grouper (清蒸东星斑; Qīngzhēng dōng xīng bān), Ah Yat Abalone (阿一鲍鱼; Ā Yī bàoyú), Braised Sea Cucumber with Abalone Sauce (鲍汁扣辽参; Bàozhī kòu Liáoshēn), Blanched Geoduck (白灼象拔蚌; Báizhuó xiàngbábàng), Salt and Pepper Mantis Shrimp (椒盐濑尿虾; Jiāoyán làiniūxiā), Garlic Spareribs (蒜香骨; suànxiāng gǔ), Blanched Shrimp (白灼虾; báizhuó xiā), Poon Choi (盆菜; Pún cài), Bird's Nest with Coconut Milk and Rock Sugar (椰汁冰糖燕窝; Yēzhī bīngtáng yànwō), Stewed Snow Frog Hash with Papaya (木瓜炖雪蛤; Mùguā dùn xuěhá), Stir-fried Hor Fun (干炒牛河; Gānchǎo niúhé), Cantonese Dim Sum/Morning Tea (广东早茶; Guǎngdōng zǎochá), Cantonese Slow-Boiled Soup (老火靓汤; Lǎohuǒ liàng tāng), Loh Han Jai (罗汉斋; Luóhàn zhāi), Guangzhou Wenchang Chicken (广州文昌鸡; Guǎngzhōu Wénchāng jī), Claypot Rice (煲仔饭; Bāozǎi fàn), Bean Curd Stick and Lamb Brisket Pot (支竹羊腩煲; Zhīzhú yángnǎn bāo), Radish and Beef Brisket Pot (萝卜牛腩煲; Luóbo niúnǎn bāo), Cantonese Roast Duck (广式烧填鸭; Guǎngshì shāo tián yā), Steamed Spareribs with Fermented Black Beans (豉汁蒸排骨; Chǐzhī zhēng páigǔ), Fish Head Tofu Soup (鱼头豆腐汤; Yútóu dòufu tāng), Sweet and Sour Pork (菠萝咕噜肉; Bōluó gūlū ròu), Oyster Sauce Lettuce (蚝油生菜; Háoyóu shēngcài), Fermented Black Bean Dace with Celtuce (豆豉鲮鱼油麦菜; Dòuchǐ língyú yóu cài), Superior Broth Baby Cabbage (上汤娃娃菜; Shàngtāng wáwá cài), Salt Water Choy Sum (盐水菜心; Yánshuǐ cài xīn), Fish Tofu (鱼腐; yú fǔ), Pan-fried Egg Patties (香煎芙蓉蛋; Xiāngjiān fúróng dàn), Dinghu Vegetarian Dish (鼎湖上素; Dǐnghú shàngsù), Smoked Cabbage (烟筒白菜; Yāntǒng báicài), Eggplant Hot Pot with Fish Fragrance (鱼香茄子煲; Yúxiāng qiézi bāo), Taiye Chicken (太爷鸡; Tài ye jī), Mock Crab (赛螃蟹; Sài pángxiè), Taro and Braised Pork Belly (香芋扣肉; Xiāngyù kòuròu), Fermented Bean Curd Mixed Vegetable Pot (南乳粗斋煲; Nánrǔ cūzhāi bāo), Stewed Fish Maw with Vegetable Heart (菜胆炖鱼翅; Càidǎn dùn yúchì), Qilin Perch (麒麟鲈鱼; Qílín lúyú), Baked Crab with Ginger and Scallions (姜葱焗肉蟹; Jiāngcōng jú ròuxiè), Rose Soy Sauce Chicken (玫瑰豉油鸡; Méigui chǐyóu jī), Beef Three Stars (牛三星; Niúsānxīng), Braised Beef Offal (牛杂; niú zá), Cheong Fun (布拉肠粉; Bùlā chángfěn), Shrimp Dumplings (虾饺; xiājiǎo), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Wonton Noodles (云吞面; yúntūn miàn), Jidi Congee (及第粥; Jídì zhōu), Boat Congee (艇仔粥; Tǐngzǎi zhōu), Lotus Leaf Wrapped Rice (荷叶包饭; Héyè bāo fàn), Bowl Shark Fin Soup (碗仔翅; wǎn zǎi chì), Custard Bun (流沙包; Liúshā bāo), Pig Trotters and Ginger Stew (猪脚姜; Zhūjiǎo jiāng), Lo Mai Gai (糯米鸡; nuòmǐ jī), Put Chai Ko (钵仔糕; Bōzǎi gāo), etc.

=== Hakka cuisine ===

Hakka cuisine (客家菜; Kèjiā cài), also known as Dongjiang cuisine (东江菜; Dōngjiāng cài), is divided into five schools: Gannan, Minxi, Meizhou, Dongjiang, and Overseas. The Meizhou school is representative of Hakka cuisine, and the Dongjiang school is one branch within Hakka cuisine. Originating in the Hakka communities along the Dongjiang River in Guangdong, the dishes primarily use meat, with very few aquatic products. Main ingredients are highlighted, emphasizing fragrance and richness, using heavy oil, and having a salty taste. It is known for its clay pot dishes and has a unique rustic flavor.

Traditional Dongjiang signature dishes include: Yan Nan Fei Tea Plantation Duck (雁南飞茶田鸭; Yànnánfēi cháchá yā), Hakka Stuffed Tofu (客家酿豆腐; Kèjiā niàng dòufu), Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu), Salt Baked Chicken (盐焗鸡; Yánjú jī), Pig Stomach Wrapped Chicken (猪肚包鸡; Zhūdù bāo jī), Stuffed Bitter Melon (酿苦瓜; niàng kǔguā), Mei Cai Pork Patty (梅菜肉饼; Méicài ròubǐng), Pickled Noodles (腌面; yān miàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhūdàcháng), Hakka Clear Stewed Pork Soup (客家清炖猪肉汤; Kèjiā qīngdùn zhūròu tāng), Four Stars Looking at the Moon (四星望月; Sìxīng wàng yuè), Taro Balls (芋子包; yùzǐ bāo), Taro Dumplings (芋子饺; yùzǐ jiǎo), Three Cup Duck (三杯鸭; Sānbēi yā), Dongjiang Dongpo Banquet (东江东坡宴; Dōngjiāng Dōngpō yàn), Dongjiang River Clam (东江龙蚬; Dōngjiāng lóng xiǎn), Listening to the Rhyme of West Lake (西湖听韵; Xīhú tīng yùn), Dongjiang Crispy Balls (东江酥丸; Dōngjiāng sū wán), Eight Treasure Braised Whole Duck (八宝窝全鸭; Bābǎo wō quán yā), Pan-fried Crucian Carp with Egg (鲫鱼煎蛋; jìyú jiāndàn), Stir-fried Pig Intestines (炒猪大肠; chǎo zhū dàcháng), etc.

=== Shanwei cuisine ===

Shanwei cuisine (汕尾菜; Shànwěi cài) excels in cooking seafood, integrating the strengths of Guangfu, Minnan, Chaozhou, and Hakka cuisines to form its own style. Also known as Hailufeng cuisine (海陆丰菜; Hǎilùfēng cài).

Famous dishes include: Roast Goose (烧雁鹅; shāo yàn é), Hu Guo Cai (护国莱; Hùguó lái), Clear Soup Crab Balls (清汤蟹丸; Qīngtāng xièwán), Oil Poached Snail Balls (油泡螺球; Yóupào luóqiú), Crispy Sweet Meat (绉纱甜肉; Zhòushā tiánròu), Tai Chi Taro Paste (太极芋泥; Tàijí yùní), Zhelang Hemp Fish (遮浪麻鱼; Zhēlàng má yú), Jiazi Fish Balls (甲子鱼丸; Jiǎzǐ yú wán), Chenzhou Oysters (晨洲蚝; Chénzhōu háo), Jiesheng Sea Urchin (捷胜海胆; Jiéshèng hǎidǎn), Fisherman's Zong (渔民棕; yúmín zōng), Tofu Cubes (豆腐角; dòufu jiǎo), Jiadong Seaweed (甲东紫菜; Jiǎdōng zǐcài), Pig Trotters, Ink Bladder and Chicken (猪脚墨脯鸡; Zhūjiǎo mòpǔ jī), Luhe Oil Tea (陆河油茶; Lùhé yóuchá), etc. Numerous snacks include: Xiao Mi (小米; xiǎo mǐ), Beef Patties (牛肉饼; niúròu bǐng), Cai Guo (菜粿/菜包粿; cài guǒ/cài bāo guǒ), Chives Dumplings (韭菜饺; jiǔcài jiǎo), Dongjie Ge (冬节鸽; dōngjié gē), Pig Intestine Rice Rolls (猪肠粉; zhūchángfěn), Layered Cake Guo (层糕粿; cénggāo guǒ), Cai Tea (菜茶; cài chá), Salted Tea (咸茶; xiánchá), Bian Shi (扁食; biǎnshí), etc.

=== Western Guangdong cuisine ===

Western Guangdong cuisine (粤西菜; Yuèxī cài) is represented by areas like Zhanjiang, Maoming, and Yangjiang, where dietary habits are similar. It stands out uniquely within Cantonese cuisine, with endless charm. The authentic flavors of Western Guangdong cuisine are distinctly different from Guangfu, Chaoshan, and Dongjiang cuisines. Western Guangdong cuisine relies on simple cooking methods like boiling in plain water, blanching, and steaming, accompanied by refined but simple dipping sauces. It seeks a return to simplicity, with flavors summarized as clear, fresh, fragrant, and tender.

==== Gaoliang cuisine ====
Gaoliang cuisine (高凉菜; Gāoliáng cài) is one of the sources of Western Guangdong cuisine, with a long history. Gaoliang was a very important ancient commandery in Lingnan. The long history and unique geographical and climatic conditions of the Gaoliang area have nurtured a splendid culinary culture, and the distinctive Gaoliang cuisine is an important part of Lingnan's dietary culture. Gaoliang cuisine pursues the ultimate original taste. The ingredients are fresh, often using simple ingredients prepared elaborately, emphasizing the original flavor. To maintain the original flavor of the ingredients, Gaoliang cuisine primarily uses blanching, boiling, and pan-frying methods and uses fewer seasonings to bring out the most primitive flavor of the ingredients, giving diners a feeling of returning to simplicity where the lighter it is, the more flavorful it feels. Its taste can be summarized as clear, fresh, fragrant, and tender, which distinguishes it from Guangfu, Chaozhou, and Hakka cuisines.
Gaoliang cuisine's "Ten Famous Dishes" include Ginger Head Baked Pigeon (山姜头焗乳鸽; Shān jiāng tóu jú rǔgē), Zhenlong Starfruit Duck (镇隆杨桃鸭; Zhènlóng yángtáo yā), Shiwen Golden Pig (世文金猪; Shìwén jīnzī), Yisheng Salt Baked Chicken (益盛盐焗鸡; Yìshèng yánjú jī), Pan-fried Cuttlefish Cake (香煎墨鱼饼; Xiāngjiān mòyú bǐng), Sichuan Rhizome and Angelica Steamed Reservoir Fish Head (川芌白芷蒸水库鱼头; Chuān yū báizhǐ zhēng shuǐkù yútóu), Steamed Chicken (隔水蒸鸡; Géshuǐ zhēng jī), Dianbai Oyster and Fried Eel (电白蚝炸鳝炸; Diànbái háo zhá shàn zhá), Blanched Shuidong Mustard Greens (白灼水东芥; Báizhuó Shuǐdōng jiè), Zhenlong Fish Gu (镇隆鱼古; Zhènlóng yú gǔ). "Ten Famous Snacks" include Ancient Method Chinese Yam Cake (古法淮山糕; Gǔfǎ huáishān gāo), Boyang Ash Water Cake (播扬灰水籺; Bōyáng huīshuǐ hè), Boji Cui (簸箕炊; bòjī chuī), Huazhou Sweet Soup (化州糖水; Huàzhōu tángshuǐ), Chai Qiang Fen (柴枪粉; chái qiāng fěn), Potato Wrapped Cake (薯包籺; shǔbāo hè), Huazhou Beef Offal (化州牛杂; Huàzhōu niúzā), Shiguan Zui Fen (食惯嘴粉; Shíguàn zuǐ fěn), Xiadong Bean Cake (霞洞豆饼; Xiádòng dòubǐng), Gaozhou Bean Sprout Noodles (高州豆芽粉; Gāozhōu dòuyá fěn).

==== Zhanjiang cuisine ====
The biggest characteristic of Zhanjiang cuisine (湛江菜; Zhànjiāng cài) is its use of fresh, live ingredients and emphasis on original taste. Cantonese cuisine is known for its light flavor, and Western Guangdong cuisine, represented by Zhanjiang cuisine, embodies "lightness" to the extreme. Representative dishes include White Cut Ginger Chicken (白切沙姜鸡; Báiqiē shājiāng jī), Blanched Shuidong Mustard Greens (白灼水东芥菜; Báizhuó Shuǐdōng jiècài), Bean Sprouts Stir-fried Jellyfish (豆芽炒海蜇; Dòuyá chǎo hǎizhé), Dry Fried White Pomfret (干煎白仓鱼; Gānjiān báicāng yú). Other specialty foods include Leizhou Yellow Cattle (雷州黄牛; Léizhōu huángniú), Anpu Raw Fish Congee (安铺鱼生粥; Ānpù yúshēng zhōu), Wuchuan Crab Paste (吴川蟛蜞汁; Wúchuān péngqí zhī), Leizhou Da Zong (雷州大粽; Léizhōu dà zòng), Xuwen Goat (徐闻山羊; Xúwén shānyáng), Broken Pot Stir-fried Noodles (烂锅炒粉; Lànguō chǎo fěn), Sweet Potato Soup (甜薯羹; tiánshǔ gēng), Pig Cage Cake (猪笼饼; zhūlóng bǐng), Wuchuan Hemp Duck (吴川麻鸭; Wúchuān má yā), Anpu Chicken Rice (安铺鸡饭; Ānpù jī fàn), Tangpeng Town Braised Pork (塘蓬镇生炆猪肉; Tángpéngzhèn shēng wén zhūròu), Duck Rice (鸭仔饭; yāzǎi fàn), Mixed Noodles (拌粉; bàn fěn), Sweet Potato Starch Noodles (薯粉索; shǔfěn suǒ), Charcoal Grilled Oysters (炭烧生蚝; tànshāo shēngháo), Egg Yolk Shrimp Cakes (蛋黄虾饼; dàn huáng xiā bǐng), Leaf Wrap (树叶搭; shùyè dā), etc.
Leizhou cuisine (雷州菜; Léizhōu cài), from the Leizhou area of Zhanjiang, exhibits characteristics of Lingnan culture. It is one of the four major sub-cuisines of Guangdong cuisine. It uses over 10 cooking methods such as braising (炆), stewing (炖), pan-frying (煎), deep-frying (炸), blanching (灼), roasting (烧), steaming (蒸), stir-frying (炒), poaching (泡), braising with sauce (扣), clarifying (清), and drizzling (淋) to maximize the freshness, deliciousness, and nutritional content of ingredients. Leizhou local dishes (雷州土菜; Léizhōu tǔcài), though unassuming in appearance and not using high-end ingredients, are not inferior in taste or nutrition. For example, there are three types of rice: plain rice (白饭; báifàn), chicken oil rice (鸡油饭; jīyóu fàn), and Jin Lao Fan (金捞饭; Jīnlāo fàn). Jin Lao Fan has a fancy name, but it is simply rice mixed with a medicinal wild vegetable from the local Leizhou area. Leizhou women eat this rice as a tonic during their postpartum confinement.

==== Dan Jia cuisine ====
Dan Jia cuisine (疍家菜; Dànjiā cài), also known as "Tanka cuisine" (蜑家菜; Dànjiā cài), is a type of Cantonese cuisine and a local style from the Lingnan region, a unique gem in the culinary world of Western Guangdong. It gathers the freshness of rivers and seas, focusing on seafood, with fish, shrimp, and crabs as main ingredients. The cooking is simple, forming its own style between land and sea. It is popular in coastal and riverine areas of Guangdong, Fujian, and Hainan. There is a branch within the Cantonese cuisine system belonging to the fishermen who live on the water year-round in coastal areas, called Tanka cuisine. Tanka cuisine is primarily based on seafood and fish.

== Influence ==

Starting in the early 19th century, many Chinese immigrants arriving in North America were from Guangdong, and the restaurants they opened were naturally Cantonese restaurants. In Canada, for example, what was popular in Chinese restaurants before the 1960s was the so-called "chop suey." Subsequently, many tea houses and restaurants were opened, with their dishes and dim sum imitating Hong Kong standards. In large cities, there are many tea houses and restaurants that claim to serve "authentic Cantonese cuisine." By the 1990s, the main cuisine served in Toronto's Chinatown was Cantonese.

In the United States, Cantonese restaurants were not only popular among overseas Chinese but also loved by Americans, quickly becoming one of the most thriving businesses in Chinatowns. The Daily Alta California wrote in 1852, "For some time past nearly all the restaurants in the city have been kept by Chinamen." In the 1860s and 1870s, two visiting Chinese officials also recorded in their diaries the Cantonese dishes they tasted in San Francisco: "Ate at Yuan Fang Lou, mountain and sea delicacies, cooking exactly as in the interior" and "Eight types of dim sum, a plate of fruit, all products of Guangzhou." A public opinion survey in 1960 showed that Cantonese cuisine was the second most popular cuisine in the United States at that time, second only to Italian cuisine. In 2010, Guangzhou's famous snack, Stir-fried Hor Fun, was rated as the champion of the year's top ten foods by the Los Angeles Times website.

According to some newspapers, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; over 2,000 each in France and the Netherlands; and no fewer than several thousand in Japan. Most of these Chinese restaurants are Cantonese-style tea houses and restaurants, and their business is thriving. In Sydney, Australia, influenced by "Chinatown," "Yum Cha" (飲茶; yǐn chá, meaning drinking tea, referring to the dim sum meal) has become a specific term. Tourists visiting Sydney consider it fashionable to go to "Chinatown" to experience the charm of Cantonese-style dim sum and dining. Cantonese cuisine, with its unique light flavor, leads the way and is renowned worldwide with the reputation of "Eating in Guangzhou" (食在广州; shí zài Guǎngzhōu).

== Characteristics ==

Cantonese cuisine uses ingredients precisely and finely, with numerous and clever seasonings, and beautiful and elaborate presentation. It excels at innovating while imitating, and has a wide variety of dishes. At the "Guangzhou Famous Dishes and Dim Sum Exhibition" in 1965, over 5457 types were introduced.

Cantonese cuisine emphasizes quality and taste, with a relatively light flavor, striving for freshness within lightness and beauty within mildness. It also changes with the seasons; lighter in summer and autumn, and richer in winter and spring, pursuing excellence in color, aroma, taste, and shape.

The biggest characteristic of Cantonese cuisine is its rich ingredients and numerous and clever seasonings. It encompasses everything from mountain delicacies and seafood to Chinese and foreign foods, arguably the most diverse in the country. With a wide selection of ingredients, Cantonese cuisine is naturally refined. Cantonese cuisine emphasizes the seasonality of ingredients, believing in "not eating when it's not in season" (不时不吃; bù shí bù chī). For eating fish, there's "spring bream, autumn carp, summer shā lí (shad), late winter perch." For shrimp, "Qingming shrimp is the fattest." Eating vegetables means choosing "seasonal vegetables" (时菜; shí cài), referring to vegetables that are in season, such as "choy sum is sweetest when the north wind blows." Besides selecting the best season for ingredient plumpness, Cantonese cuisine also pays special attention to selecting the best part of the ingredient.