Guangdong Food - Revision history

Admin: Rebuild province food hub: cities, Cantonese traditions, snacks, noodles, tea, alcohol, condiments, techniques and sourced references

2026-09-26T07:06:08Z

Rebuild province food hub: cities, Cantonese traditions, snacks, noodles, tea, alcohol, condiments, techniques and sourced references

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Admin: [CFWK] Link new dishes

2026-09-25T00:48:12Z

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← Older revision		Revision as of 08:48, 25 September 2026
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	== See also ==		== See also ==
			* [[Lou Mei]]
			* [[Double-Skin Milk]]
			* [[Mango Pomelo Sago]]
	* [[Guiling Gao]]		* [[Guiling Gao]]
	* [[Pumpkin Cake]]		* [[Pumpkin Cake]]

Admin: [CFWK] Link new dishes

2026-09-24T15:49:21Z

[CFWK] Link new dishes

← Older revision		Revision as of 23:49, 24 September 2026
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	== See also ==		== See also ==
			* [[Guiling Gao]]
			* [[Pumpkin Cake]]
			* [[White Boiled Shrimp]]
			* [[Hot Pot]]
	* [[Fried Mantou]]		* [[Fried Mantou]]
	* [[Stuffed Chili Peppers]]		* [[Stuffed Chili Peppers]]

Admin: [CFWK] Link new dishes

2026-09-24T13:33:32Z

[CFWK] Link new dishes

← Older revision		Revision as of 21:33, 24 September 2026
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	== See also ==		== See also ==
			* [[Fried Mantou]]
	* [[Stuffed Chili Peppers]]		* [[Stuffed Chili Peppers]]
	* [[Pidan Doufu]]		* [[Pidan Doufu]]

Admin: [CFWK] Link new dishes

2026-09-24T12:55:27Z

[CFWK] Link new dishes

← Older revision		Revision as of 20:55, 24 September 2026
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	== See also ==		== See also ==
			* [[Stuffed Chili Peppers]]
			* [[Pidan Doufu]]
	* [[Steamed Spare Ribs with Black Bean Sauce]]		* [[Steamed Spare Ribs with Black Bean Sauce]]
	* [[Salt and Pepper Squid]]		* [[Salt and Pepper Squid]]

Admin: [CFWK] Link new dishes

2026-09-24T11:57:08Z

[CFWK] Link new dishes

← Older revision		Revision as of 19:57, 24 September 2026
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	== See also ==		== See also ==
			* [[Steamed Spare Ribs with Black Bean Sauce]]
			* [[Salt and Pepper Squid]]
	* [[Water Chestnut Cake]]		* [[Water Chestnut Cake]]
	* [[Fa Gao]]		* [[Fa Gao]]

Admin: [CFWK] Link new dishes

2026-09-24T05:02:31Z

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← Older revision		Revision as of 13:02, 24 September 2026
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	* [[Sweet and Sour Pork]]		* [[Sweet and Sour Pork]]
	* [[Dim Sum]]		* [[Dim Sum]]
			* [[Banmian]]
			* [[Stuffed Bitter Melon]]
			* [[Nine-Layer Cake]]

	* [[Fujian Food]]		* [[Fujian Food]]

Admin: [CFWK] Link new dishes

2026-09-24T02:32:34Z

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← Older revision		Revision as of 10:32, 24 September 2026
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	* [[Sichuan Food]]		* [[Sichuan Food]]
	* [[Chinese Snack]]		* [[Chinese Snack]]
			* [[Fish Rice]]
			* [[Chinese Steamed Egg]]

	== References ==		== References ==

	{{reflist}}		{{reflist}}

Admin: [CFWK] Link new dishes

2026-09-23T16:41:53Z

[CFWK] Link new dishes

← Older revision		Revision as of 00:41, 24 September 2026
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	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.		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\|Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu)]], [[Salt Baked Chicken\|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.		Traditional Dongjiang signature dishes include: Yan Nan Fei Tea Plantation Duck (雁南飞茶田鸭; Yànnánfēi cháchá yā), [[Yong Tau Foo\|Hakka Stuffed Tofu (客家酿豆腐; Kèjiā niàng dòufu)]], [[Mei Cai Kou Rou\|Mei Cai Kou Rou (梅菜扣肉; Méicài kòuròu)]], [[Salt Baked Chicken\|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 ===
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	== See also ==		== See also ==
			* [[Water Chestnut Cake]]
			* [[Fa Gao]]
			* [[Ma Lai Gao]]
			* [[Yong Tau Foo]]
			* [[Lap Cheong]]
	* [[Black Pepper Beef]]		* [[Black Pepper Beef]]
	* [[Salted Fish Fried Rice]]		* [[Salted Fish Fried Rice]]

Admin: [CFWK] Link new dishes

2026-09-23T10:36:33Z

[CFWK] Link new dishes

← Older revision		Revision as of 18:36, 23 September 2026
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	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 Food\|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.		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 Food\|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.		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 Ball\|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 ===
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	== See also ==		== See also ==
			* [[Black Pepper Beef]]
			* [[Salted Fish Fried Rice]]
			* [[Grass Jelly]]
			* [[Red Bean Soup]]
			* [[Almond Tofu]]
			* [[Char Siu Puff]]
			* [[Fish Ball]]
	* [[Hu Guo Cai]]		* [[Hu Guo Cai]]
	* [[Chaoshan Beef Hot Pot]]		* [[Chaoshan Beef Hot Pot]]