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List of dishes (A-Z)

2026-09-21T16:52:52Z

Admin: [CFWK] Add Round7 P0 dishes to A-Z directory

__NOTITLE__
{{#seo:
|title=List of dishes (A-Z) - Chinese Food Wiki
|description=Alphabetical directory of Chinese dishes, snacks, and seasonings on Chinese Food Wiki.
}}

This page keeps the classic A-Z directory. For a guided homepage, see [[Main Page]].

== Food ==

'''A:''' [[Almond Chicken]]

'''B:''' [[Braised Pork Ribs in Soy Sauce]] [[Beggar’s Chicken]] [[Bang Bang Chicken]] [[Beef and Tomato Soup]] [[Bo Bo Chicken]] [[Buddha Jumps Over the Wall]]

'''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]] [[Char Siu]] [[Crossing Bridge Rice Noodles]]

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

'''F:''' [[Fuqi Feipian]]

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

'''H:''' [[Hot Dry Noodles]] [[Hong Shao Rou]] [[Hainanese Chicken Rice]]

'''J:''' [[Jiaozi]] [[Jianbing]]

'''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]] [[Peking Duck]]

'''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]] [[Sweet and Sour Pork]] [[Suan Cai Yu]]

'''T:''' [[Twice cooked pork]] [[Taiwanese Beef Noodle Soup]]

'''X:''' [[Xiaolongbao]]

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

'''Z:''' [[Zongzi]] [[Zhajiangmian]]

== 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]]

See also: [[Chinese Snack]] · [[Chinese Candy]] · [[Chinese Drink]]

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

See also: [[Types Of Taste]]

== See also ==
* [[Main Page]]
* [[Chinese Food Map]]

Shaanxi Food

2026-09-21T16:52:50Z

Admin: [CFWK] Link Yangrou Paomo after Round7 page

{{#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 Food|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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== '''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.
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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.
----

== '''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 [[Chinese Food Map|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).

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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[[Yangrou Paomo|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)

For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Shaanxi_cuisine English Wikipedia]</ref>

== See also ==
* [[Yangrou Paomo]]
* [[Roujiamo]]

* [[Gansu Food]]
* [[Chinese Food Map]]
* [[Roujiamo]]
* [[Guangdong Food]]
* [[Henan Food]]
* [[Hubei Food]]
* [[Hunan Food]]
* [[Ningxia Food]]

== References ==

{{reflist}}

Taiwan Food

2026-09-21T16:52:49Z

Admin: [CFWK] Link Taiwanese Beef Noodle Soup after Round7 page

{{#seo:
|title=Taiwan Food (Taiwanese Cuisine 台湾菜) - Chinese Food Wiki
|keywords=Taiwan Food,Taiwanese cuisine,台湾菜,night market food
|description=Taiwan Food covers Taiwanese cuisine from night-market snacks to seafood and comforting home dishes shaped by local and Chinese regional influences.
}}

[[File:Taiwanese beef noodle soup.jpg|thumb|right|300px|Taiwanese beef noodle soup]]

'''Taiwan Food''' refers to the diverse cooking of Taiwan—night-market snacks, seafood from a long coastline, rice and noodle comfort dishes, and flavors shaped by Fujianese roots plus later influences from other Chinese regions and local produce.

== Introduction ==

Taiwanese everyday eating ranges from morning soy milk and you tiao to evening night-market stalls. Signature tastes include soy-braised sauces, basil and garlic stir-fries, and carefully made broths. Fruit, tea, and seafood are central to the island's food culture.<ref name="wp">[https://en.wikipedia.org/wiki/Taiwanese_cuisine English Wikipedia]</ref>
== Characteristics ==

* Strong snack and night-market tradition
* Soy-braised (卤) flavors and fragrant herbs
* Seafood and tropical / subtropical produce
* Comforting soups, rice dishes, and noodles

== Famous dishes ==

Commonly cited Taiwanese favorites include [[Taiwanese Beef Noodle Soup|beef noodle soup]] (牛肉面), oyster omelette (蚵仔煎), minced pork rice (鲁肉饭), bubble tea, and [[Stinky Tofu|stinky tofu]]. Many dishes overlap with southern Chinese techniques while keeping local seasoning habits.

== See also ==

* [[Taiwanese Beef Noodle Soup]]
* [[Chinese Food Map]]
* [[Fujian Food]]
* [[Hong Kong Food]]
* [[Stinky Tofu]]
* [[Guangdong Food]]
* [[Chinese Snack]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]

== References ==

{{reflist}}

Chongqing Food

2026-09-21T16:52:47Z

Admin: [CFWK] Link Suan Cai Yu after Round7 page

== Introduction ==

Yu cuisine, also called Chongqing cuisine, is mainly consisted of Bayu dishes with clear flavor style differentiated orderly, which focuses on spicy, hot, fresh, tender and burning and form hundreds of dishes with hundreds of flavor by using different combination of them and is very popular.

[[File:Chongqing Food.jpg|frameless|center|Chongqing Food]]

== History ==

The characteristic of Chongqing cuisine is brave to innovate and fit to a variety of people’s requirement. In the Early Republic of China, “Tao Le Chun” restaurant can host a high-level sea cucumber banquet. "Liu Chun Wo" and "Jiu Hua Yuan" have the capacity to make more than 200 tables of large-scale barbecue, shark fin and Ching and Han dynasty royal feast. Cordyceps militaris duck, fritillaria hen, bamboo ginseng pigeon eggs, roast suckling pig and so on were firstly created in Chongqing. At the same time, low-end restaurants that serve steamed meats with rice flower, steam port with preserved vegetables, braised pig large intestines and tofu pudding are also large area distributed in Chongqing. Because of the rich aquaculture products, Chongqing chefs are good at cooking fishes; the excellent ones of which are dry-roasted rock carp, silver carp, braised shark’s fins with minced chicken, pickled squid and so on.

During the Anti-Japanese War of 1930s, Chongqing, as the wartime capital of China, a large number of government officials and businessmen poured into Chongqing. A group of skilled chefs brought their own specialty dishes, but also made bold innovations to local folk dishes. Chongqing cuisine is based on this local cuisine, integrates various cooking techniques, and gradually develops and forms a representative cuisine with local characteristics.

== Currently ==

Chongqing city has developing continuously after becoming a province-level municipality. Yu cuisine has become a brilliant sparkling star among a variety of cuisines. Current Yu cuisine is more of spirit to advocate local culture and innovation and to improve continuously, and becomes a mainstream all over China.

== Culture ==

Yu cuisine focuses on spicy, hot, fresh, tender and burning and form hundreds of dishes with hundreds of flavor by using different combination of them and is very popular.

== Specialty ==

Chongqing specialties: hot pot seasoning, peculiar flavor of walnuts, the crunchy rice candy, Golden Horn beef jerky, translucent beef slice, Hechuan peach slices, Yongchuan preserved salted black bean, Zhongxian sufu, Fengjie navel orange etc.

== Famous Food ==

[[Suan Cai Yu]]

[[Chong Qing Hot Pot]]

[[Laziji]]

[[Chongqing Noodles]]

== Street Food ==

[[Suan La Fen]](酸辣粉)

[[Bo Bo Chicken]](钵钵鸡)

Sheng Jiao Bao(生煎包)

For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Chongqing English Wikipedia]</ref>

== See also ==
* [[Suan Cai Yu]]

* [[Chong Qing Hot Pot]]
* [[Chongqing Noodles]]
* [[Guizhou Food]]
* [[Hubei Food]]
* [[Hunan Food]]
* [[Sichuan Food]]
* [[Chinese Candy]]
* [[Chinese Food Map]]

== References ==

{{reflist}}

Sichuan Food

2026-09-21T16:52:46Z

Admin: [CFWK] Link Suan Cai Yu after Round7 page

{{#seo:
|title=Sichuan Food (Sichuan Cuisine / Chuan Cuisine 川菜) - Chinese Food Wiki
|keywords=Sichuan Food,Sichuan Cuisine,Chuan Cuisine,川菜,Sichuan dishes
|description=Sichuan Food, also known as Sichuan cuisine or Chuan cuisine (川菜), is one of China's Eight Great Cuisines, famous for bold flavors, chili heat, and the numbing spice of Sichuan peppercorn.
}}

[[File:Sichuan cuisine dishes.jpg|thumb|right|300px|Sichuan cuisine dishes]]
'''Sichuan Food''' (also called '''Sichuan cuisine''' or '''Chuan cuisine'''; Chinese: 川菜; pinyin: Chuāncài) is one of the [[Chinese Food Map|Eight Great Cuisines of China]]. Centered on Sichuan Province and closely related to neighboring Chongqing cooking, it is known worldwide for bold, layered flavors—especially chili heat balanced with the citrusy numbness of Sichuan peppercorn (花椒).

== Introduction ==

Sichuan cuisine developed in the humid basin of southwestern China, where spicy and aromatic seasonings help stimulate appetite. Over centuries it absorbed ingredients and techniques from inland trade routes and later from New World crops such as chili peppers. Today Sichuan Food is among the most popular Chinese regional styles both inside China and abroad, ranging from refined banquet dishes to street snacks and communal hot pot.<ref name="wp">[https://en.wikipedia.org/wiki/Sichuan_cuisine English Wikipedia]</ref>
== Characteristics ==

* '''Málà (麻辣)''' — numbing (Sichuan pepper) plus chili heat
* '''Complex seasoning''' — fermented bean pastes, vinegar, garlic, ginger, and aromatic oils create many named flavor profiles (e.g. fish-fragrant, strange-flavor)
* '''Wide technique range''' — stir-frying, dry-frying, braising, boiling in chili oil broth, and cold dressings
* '''Balance''' — heat is usually paired with fragrance, acidity, or sweetness rather than pure chili burn

== Famous dishes ==

* [[Sichuan Hot Pot]] — Chengdu-style communal hot pot with peppery, fragrant broth
* [[Chongqing Hot Pot]] / [[Chong Qing Hot Pot]] — Chongqing's intensely spicy hot pot style
* [[Mapo Tofu]] — soft tofu in spicy bean-paste sauce with minced meat
* [[Kung Pao Chicken]] — diced chicken with peanuts in a sweet-savory chili sauce
* [[Fuqi Feipian]] — cold dressed beef and offal slices in chili oil
* [[Mao Cai]] — individual pot of vegetables and meats in spicy broth
* [[Malatang]] — choose-your-own skewers or ingredients cooked in mala broth
* [[Sichuan Boiled Beef]] — tender beef slices in a bright red chili oil broth
* [[Sichuan Boiled Fish]] — fish fillets poached in spicy, numbing broth
* [[Dan Dan Noodles]] — noodles with minced pork and chili sauce
* [[Twice cooked pork]] — twice-cooked pork belly with [[Doubanjiang|doubanjiang]] and vegetables
* [[Yuxiang Shredded Pork]] — "fish-fragrant" shredded pork (no fish; classic seasoning mix)
* [[Laziji]] — dry-fried chicken with dried chilies
* [[Suan Cai Yu]] — fish fillets in pickled mustard-green broth (sour-spicy)
* [[Pixian Doubanjiang]] / [[Doubanjiang]] — fermented chili bean paste, the "soul" of many Sichuan dishes

== Seasonings ==

Key pantry items include [[Pixian Doubanjiang]] ([[Pixian Doubanjiang|Pixian chili bean paste]]), [[Doubanjiang]], Sichuan peppercorn, dried chilies, chili oil, Chinese black vinegar, fermented black beans, garlic, ginger, and scallion. Many famous "compound flavors" (复合味) are built by combining these rather than relying on a single spice.

== See also ==

* [[Suan Cai Yu]]
* [[Chinese Food Map]]
* [[Chongqing Food]]
* [[Types Of Taste]]
* [[Chong Qing Hot Pot]]
* [[Dan Dan Noodles]]
* [[Doubanjiang]]
* [[Fuqi Feipian]]
* [[Kung Pao Chicken]]

== References ==

{{reflist}}

Fujian Food

2026-09-21T16:52:44Z

Admin: [CFWK] Link Buddha Jumps Over the Wall after Round7 page

[[File:Fujian Food.jpg|frameless|center|Fujian Food]]

== Introduction ==

Fujian cuisine is one of the eight major cuisines in China, which was formed by the mixture of Han culture in the Central Plains and ancient Yue ethnic culture in Fujian. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Minxian County, Fuzhou, Fujian Province, and later developed into three schools: Fuzhou, South of Fujian and West of Fujian, that is, Fuzhou cuisine in a broad sense. As the people of Fujian often travel to and from the sea, the eating custom has gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking delicacies. Soup is the essence of Fujian cuisine, and there is a description of Fujian cuisine: one soup with ten varieties.

== Characteristics ==

Fujian cuisine is characterized by clear soup and dishes, light taste and crispy fried food. It is good at cooking seafood delicacies. Its cooking techniques are characterized by steaming, stir-frying, quick-frying, simmering, oil-frying and stewing.

== History ==

As early as after the "Yongjia Rebellion" in the Jins and Southern & Northern Dynasties, a large number of well-dressed scholars in the Central Plains entered Fujian, bringing the advanced technologies and culture of the Central Plains, which mixed and exchanged with the ancient Yue culture of Fujian, promoted the local development. In the late Tang and the Five Dynasties, the Wang Shenzhi brothers from Gushi, Guangzhou, Henan Province, led troops into Fujian to establish the “State of Min”, which played a positive role in promoting the further development and prosperity of Fujian culinary culture.

At the end of the Qing Dynasty and the beginning of the Republic of China, Fujian successively emerged a number of famous restaurants with local characteristics and famous chefs with high culinary skills.

== Region ==

=== Mindong (the Eastern Fujian) ===

The flavor of Fujian cuisine is represented by Fuzhou cuisine, which is also the main body of Fujian cuisine. Fuzhou cuisine is not only popular between Fujian and Taiwan areas, but also popular in other domestic areas and throughout the Chinatowns overseas.

=== Minnan (the Southern Fujian) ===

Mainly refers to the Xiamen, Quanzhou and Zhangzhou zones. Minnan cuisine is popular in southern Fujian, Taiwan as well as parts of Southeast Asian areas. The taste of Minnan cuisine has the characteristics of freshness and lightness, which is similar to Chaozhou cuisine, but mainly seafood and seafood processed food.

=== Minxi (the Western Fujian) ===

Minxi cuisine is also known as the Changting Charm, represented by Longyan dishes, and is mainly popular in western Fujian. Minxi cuisine is similar to the Hakka style of [[Guangdong Food|Guangdong cuisine]].

=== Minzhong (the Central Fujian) ===

Minzhong cuisine is represented by the dishes of Sanming and Shaxian. Minzhong cuisine is mainly popular in Sanming area.

=== Minbei (the Northern Fujian) ===

Minbei cuisine is represented by the dishes of Nanping, and is mainly popular in northern Fujian.

=== Puxian ===

Puxian cuisine is represented by the dishes of Putian, and is mainly popular in Puxian area.

== Famous Food ==

{| class="wikitable"
|-
! English !! Traditional Chinese !! Simplified Chinese !! Pinyin !! Pe̍h-ōe-jī !! Description
|-
| Bak kut teh || 肉骨茶 || 肉骨茶 || ròu gŭ chá || bah-kut-tê || Literally means "meat bone tea". A soup of pork ribs simmered in a broth of herbs and spices including star anise]], cinnamon, cloves and garlic. It is usually eaten with rice or noodles.
|-
| Banmian || 板面 || 板面 || bǎnmiàn || || Flat-shaped egg noodle soup
|-
| Braised frog || 黄燜田雞 || 黄焖田鸡 || huáng mèn tiánjī || || Frog braised in wine
|-
| [[Buddha Jumps Over the Wall]] || 佛跳牆 || 佛跳墙 || fó tiào qiáng || hu̍t-thiàu-chhiûⁿ || Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked, the aroma lingers, and upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.
|-
| Clams in chicken soup || 雞湯汆海蚌 || 鸡汤汆海蚌 || jī tāng cuān hǎibàng || || Clams cooked in chicken stock
|-
| Crispy skin fish rolls || 脆皮魚卷 || 脆皮鱼卷 || cuìpí yú juǎn || || Fried bean curd skin with fish fillings
|-
| Dried scallop with radish || 干貝蘿蔔 || 干贝萝卜 || gānbèi luóbò || || White radish steamed with conpoy (dried scallop) and Chinese ham
|-
| Drunken ribs || 醉排骨 || 醉排骨 || zuì páigǔ || || Pork ribs marinated in wine
|-
| Eastern Wall Dragon Pearls || 東壁龍珠 || 东壁龙珠 || dōng bì lóngzhū || || Longan fruit with meat fillings
|-
| Five Colours Pearls || 五彩珍珠扣 || 五彩珍珠扣 || wǔ cǎi zhēnzhū kòu || || Squid braised with vegetables
|-
| Five Colours Shrimp || 五彩蝦松 || 五彩虾松 || wǔ cǎi xiā sōng || || Stir-fried diced shrimp and vegetables
|-
| Fragrant snails in wine || 淡糟香螺片 || 淡糟香螺片 || dàn zāo xiāng luó piàn || || Snails cooked with Lees (fermentation)|wine lees
|-
| Meat strips with green pepper || 青椒肉絲 || 青椒肉丝 || qīng jiāo ròu sī || || Pork strips with green pepper. It has been adapted to become "pepper steak" in American Chinese cuisine.
|-
| Min sheng guo || 閩生果 || 闽生果 || mǐn shēng guǒ || || Stir-fried raw peanuts
|-
| Misua / mee sua || 麵線 || 面线 || miàn xiàn || mī-sòaⁿ || A thin variety of Chinese noodles made from wheat flour
|-
| Ngo hiang || 五香 || 五香 || wǔ xiāng || ngó͘-hiong || Fried roll in five-spice powder filled with minced pork and vegetables. Also known as ''quekiam'' or ''kikiam'' (a localised pronunciation in the Philippines) and ''lor bak'' in places such as Indonesia, Malaysia and Singapore.
|-
| Oyster omelette || 蚵仔煎 || 蚵仔煎 || hé zǎi jiān || ô-á-chian || Omelette with oyster filling
|-
| Popiah / Lunpiah || 薄餅/潤餅 || 薄饼/润饼 || báobǐng/rùnbǐng || pȯh-piáⁿ || Crepe with bean sauce or soy sauce filling
|-
| Fujian red wine chicken|Red wine chicken || 紅糟雞 || 红糟鸡 || hóng zāo jī || || Chicken cooked in red yeast rice
|-
| Stuffed fish balls || 包心魚丸 || 包心鱼丸 || bāo xīn yúwán || || Fish balls filled with meat
|-
| Yanpi || 燕皮 || 燕皮 || yàn pí || || A thin wrapper made with large proportions of lean pork
|-
|}<ref>https://en.wikipedia.org/wiki/Fujian_cuisine</ref>

== Street Food ==

Special snacks include:

Fish Ball 鱼丸

Taro Paste 芋泥

Guo Bian Hu (pot-edge Baked Paste Soup) 锅边糊

Taro Pastry 芋果

Nine-layered Pastry 九层果

Kompyang 光饼

Dried Meat Floss 肉松

Scallion Meat Pie 葱肉饼

Yan Pi (meat Floss And Vermicelli Made Flat Noodle Pieces) 燕皮

Xian Noodle (hand-pulled Thin Noodles) 线面

Spring Roll 春卷

== See also ==
* [[Buddha Jumps Over the Wall]]

* [[Guangdong Food]]
* [[Jiangxi Food]]
* [[Taiwan Food]]
* [[Zhejiang Food]]
* [[Chinese Food Map]]
* [[Chinese Snack]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]

== References ==

{{reflist}}

Hainan Food

2026-09-21T16:52:43Z

Admin: [CFWK] Link Hainanese Chicken Rice after Round7 page

[[File:Hainan Food.jpg|frameless|center|Hainan Food]]

== Introduction ==

Hainan cuisine, or Hainanese cuisine, is derived from the cooking styles of the peoples of Hainan Province in China. The food is lighter, less oily, and more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as prawn, crab, and freshwater and ocean fish are widely available.

Congee, mantou and baozi are eaten for breakfast, with a noodle dish also being widely eaten. This consists of fine, vermicelli-type noodles with various toppings and gravy. Along with lunch and dinner, late night outdoor barbecue dishes are also served.

== Culture ==

After more than two thousand years of development, Hainan cuisine not only has the cooking methods of Fujian and Guangdong coastal provinces, but also absorbs the food culture of Li, Miao people and local aborigines, and introduces specialties from Southeast Asia and other places. Hainan relies on its unique nature. The resource advantage is rich in many rare and rare sea treasures. In Hainan, you can enjoy the taste of fresh seafood and original taste.

== Famous Food ==

{| class="wikitable"
|-
! Name
! Image
! Traditional Chinese
! Simplified Chinese
! Pinyin
! Description
|-
| Dongshan lamb
|
| 東山羊
| 东山羊
| Dōngshān yáng
| This dish comes from Wanning. The distinctive taste of mutton is noticeably absent from the dish. The meat, actually goat, is served tender and soft, after being stewed, roasted or braising|braised in coconut milk.
|-
| Hele crab
|
| 和樂蟹
| 和乐蟹
| Hélè xiè
| Hele crab originated from Hele, Hainan|Hele Town near Wanning, located on the southeastern shores of Hainan. The yellow meat of the crab has an oily texture and a strong aroma. It is usually served with ginger and garlic in vinegar, after being steamed.
|-
| Jiaji duck
|
| 嘉積鴨
| 嘉积鸭
| Jiājī yā
| Originating from Qionghai by the Wanquan River, Jiaji duck is made from steamed or boiled duck that was previously force-fed a blend of cereal and bean curd three times daily.
|-
| Wenchang chicken
|
| 文昌雞
| 文昌鸡
| Wénchāng jī
| This dish, originating in Wenchang, is made from a certain type of free range chicken. The chicken is boiled and then cut into pieces. It is then eaten by dipping the pieces in a mixture of spices, including chopped ginger and salt. The chicken skin is typically yellow, with an oily appearance.<ref>https://en.wikipedia.org/wiki/Hainan_cuisine</ref>
|-
|}

=== Dongshan Mutton 东山羊 ===

One of the four most famous dishes in Hainan is Dongshan Lamb or Mutton. Originally from Wanning, Hainan, this dish isn't the standard type of mutton. It doesn't have the typical mutton taste because it can be stewed, roasted or braised in coconut milk. It is very tender and soft and often comes with a thick soup for a full dish.

=== Jiaji Duck 嘉积鸭 ===

The Jiaji Ducks are raised along the Wanquan River in Jiaji Town, Qionghai City. As they grows, this special breed is kept in coops and fed with rice, grain, sweet potato, and chaff. The meat is thick, the skin is thin, the bone is soft and there is very little fat. The cooking way of Jiaji Duck is also particular. The traditional way to prepare which it is to boil it in water, dice it, then eat with mixture of vinegar, chopped ginger and sesame oil.

=== Hele Crab 和乐蟹 ===

Hele Crab originated from Hele Town, near Wanning, located on the southeastern shores of Hainan. The yellow meat of the crab has an oily texture, and a strong aroma. Hele Crab tastes best if steamed and accompanied with ginger together with vinegar. It maintains the original taste of the crab and tastes especially fresh and delicate. It is best eaten in autumn.

=== Wenchang Chicken 文昌鸡 ===

The Wenchang Chicken is so named because it was first produced in Wenchang City. The chicken is free-range and on a high protein diet. The most traditional way to prepare Wenchang Chicken is "white cutting", which involves immersing the chicken in almost boiling hot water and cooked to preserve its softness and tenderness. It is then eaten by dipping the pieces in a mixture of spices including ginger and salt. All star-rated hotels and the major Hainan style restaurants can serve this dish.

== Street Food ==

=== Hainan Hot Pot 海南火锅 ===

Like most regional cuisines in China, Hainan has its own variation on the classic, shareable meal, mostly focussed on its fresh seafood. In Sanya, fresh seafood is available all year round so this dish can be enjoyed in the summer or winter. The pot is relatively small as far as hot pots go. A typical seafood hotpot includes an assortment of seafood such as nutritious fish head, prawns, clams, crab, as well as plates of green vegetables for dipping in the pale soup bases.

=== Hainan Lobster 龙虾 ===

Since lobsters live in shallow waters of tropical areas, you can get some pretty awesome fresh lobster right off the coast of Sanya. In Hainan, people eat the lobster raw with mustard or they fry them in oil. The meat is fresh, slippery and soft. Depending on the type of lobster you get (there are a few different types in Hainan), the lobsters claws maybe be big or small.

=== Turtle and Snake Tonic Soup 鲍鱼烩五蛇羹 ===

Turtle and Snake Soup is special to Hainan and has been used as a Traditional Chinese Medicine to prolong life in ancient China. Thanks to Hainan's temperate climate, lots of snakes and turtles live near Sanya. Because of the believed health properties associated with eating snake, lots of traditional Hainan restaurants serve this soup.

=== Hainan Breakfast Noodles 海南粉 ===

If you weren't aware yet, noodles are a very popular breakfast staple for lots of regional Chinese cuisines. Originally, this dish was created in northern Hainan in Haikou, and was loved by urban residents of the island, but later spread to the rest of the cities. In Hainan, the noodles are made from rice flour and are usually topped with meat sauce, roasted peanuts and strips of bamboo.

=== Wanquan Carp 万泉鲤 ===

The Wanquan River in Hainan is home to four different types of a fish called Cyprinoid, which is a type of freshwater fish including carps and suckers. In Hainan, these fish are aplenty in the Wanquan River and you can get them fresh in most parts of the island. The fish is typically poached, steamed or eaten in hot pot then covered liberally in sweet and sour sauce. The fish is rich in essential nutrients and delicious.

=== [[Hainanese Chicken Rice]] 海南鸡饭 ===

[[File:Hainanese Chicken Rice.jpg|frameless|center|Hainanese Chicken Rice]]

Hainanese Chicken Rice is probably more well known in Singapore and Malaysia than the namesake of the dish, Hainan. This dish is actually based on another dish on this list, Wenchang Chicken, but with a little twist. The entire chicken is poached in traditional Hainanese style. The stock from boiling the chicken is used in cooking the rice to make it oily. The chicken's skin is jelly-like from being dipped in ice after it's finished boiling. It comes with a dipping sauce, usually red chili with garlic and soy sauce.<ref>http://www.spoonhunt.com/blog/top-10-must-eat-foods-while-visiting-hainan</ref>

== Drink ==

Calamansi is a popular local citrus fruit that was created years ago by crossing mandarin oranges and kumquats. Tart and flavoursome, it goes brilliantly with black or green tea, and either combination can be found at stalls all over Hainan.

If it’s hot make sure you try one of the island’s most delicious sweet treats: Hainan mango roll. Fresh slices of mango are wrapped in diaphanous rolls of rice paper and topped with mango sauce. Each one is a little work of art on a plate.

Or if it’s really hot try fried ice: fruits of your choice – the local mango is amazing – blended with condensed milk and then flash-frozen into sweet and creamy sorbets. They’re an instant hit with children.<ref>https://www.telegraph.co.uk/travel/discover-hainan/must-try-street-food/</ref>

== Dessert ==

[[File:Qingbuliang.jpg|frameless|center|Qingbuliang]]

In addition to an abundance of fresh tropical fruit, you can find various desserts in Haikou from ice creams, creamy puddings to fruity smoothies. Despite it seemingly random list of ingredients you must try qingbuliang, a cool local sweet and cold dessert soup served in a glass bowl. This tropical snack which varies slightly from town to town contains chilled coconut milk with ice, watermelon, pineapple, raisins, sweet potatoes, peas, macaroni and jujube. Chaobing, literally means "fried ice" and is a freshly made sorbet-like dessert. You choose the fresh tropical fruit which is then blended, strained, and then poured into a special device that freezes the mixture on contact. Due to extreme low temps the chilling process produces a very fine ice crystal that results in a super smooth sorbet.

== Snacks ==

[[File:Yibua.jpg|frameless|center]]
[[File:Dried Coconut Pieces.jpg|frameless|center|Dried Coconut Pieces]]

Use of rice and coconut highlights many of Hainan's snacks. Haikou people are used to eating rice noodles for breakfast. In Haikou, you will find sticky rice pair well with coconut in many delightful chewy snacks, for example, yezifan (sticky rice in coconut) and yibua (glutinous coconut rice cake wrapped with banana leaf), and dried coconut pieces.<ref>http://www.ehainan.gov.cn/2017-12/21/c_121901.htm</ref>

== See also ==
* [[Hainanese Chicken Rice]]

* [[Guangdong Food]]
* [[Guangxi Food]]
* [[Chinese Food Map]]
* [[Chinese Snack]]
* [[Chong Qing Hot Pot]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]
* [[Hot Dry Noodles]]

== References ==

{{reflist}}

Chinese Snack

2026-09-21T16:52:41Z

Admin: [CFWK] Link Jiaozi, Jianbing, Dim Sum, Xiaolongbao after Round7 pages

{{#seo:
|title=Chinese Snack - Chinese Food Wiki
|description=Overview of Chinese snacks, from rice crisps and tofu bites to regional street foods such as Guoba and Zongzi.
}}

== Introduction ==
Chinese snacks (小吃, ''xiǎochī'') cover a wide range of small dishes and packaged treats eaten between meals or as street food. They include savory bites such as spiced tofu and tea eggs, sweet rice snacks, and regional specialties like Xi'an's [[Roujiamo]] or Wuhan's [[Hot Dry Noodles]]. Many snacks are sold in bags as ready-to-eat products, while others are freshly prepared at stalls and night markets.

This page lists common snack categories and links to related articles on Chinese Food Wiki.

== Rice and grain snacks ==
* [[Chinese Rice Snack]] — overview of rice-based snacks
* [[Guoba]] 锅巴 — crispy rice crust
* [[Zongzi]] 粽子 — sticky-rice dumplings wrapped in leaves
* Other rice snacks often sold as packaged goods: popcorn rice (爆米花), snow crackers (雪饼), fried rice (炒米), rice candy (米花糖), nian gao (年糕), eight-treasure porridge (八宝粥), fermented rice (醪糟), and ci ba (糍粑)

== Tofu and savory snacks ==
* Chinese Olive Snack
* Chinese Tofu Snack
* Chinese Snack Marble (tea egg / 茶叶蛋)
* Chinese Dried Tofu Snack
* Chinese Spicy Tofu Snack
* Chinese Peas Snack
* Chinese Egg Snack
* Chinese Dried Ginger Snack
* Chinese Gluten Snack
* [[Stinky Tofu]] — fermented tofu street snack
* [[Century Egg]] — [[Century Egg|preserved egg]] often eaten as a snack or side

== Nut, fruit, and novelty snacks ==
* Chinese Almond Snack
* Chinese Goldfish Snack
* Chinese Hot Dog Snack
* Chinese Konjac Snack
* Chinese Panda Snack
* Chinese Pecan Snack
* Chinese Pineapple Snack
* Chinese Plum Snack

== Related ==
* [[Chinese Candy]]
* [[Chinese Sugar]]
* [[Chinese Drink]]
* [[Chinese Snack Box]]

== See also ==
* [[Jiaozi]]
* [[Jianbing]]
* [[Dim Sum]]
* [[Xiaolongbao]]

* [[Chinese Candy]]
* [[Chinese Rice Snack]]
* [[Chinese Snack Box]]
* [[Hot Dry Noodles]]
* [[Stinky Tofu]]
* [[Zongzi]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]

Hong Kong Food

2026-09-21T16:52:40Z

Admin: [CFWK] Link Dim Sum, Char Siu, Sweet and Sour Pork after Round7 pages

{{#seo:
|title=Hong Kong Food (Hong Kong Cuisine 香港美食) - Chinese Food Wiki
|keywords=Hong Kong Food,Hong Kong cuisine,dim sum,cha chaan teng
|description=Hong Kong Food blends Cantonese cooking with tea-restaurant culture, dim sum, seafood, and international city influences.
}}

[[File:Hong Kong dim sum selection.jpg|thumb|right|300px|Dim sum selection in Hong Kong]]

'''Hong Kong Food''' is rooted in Cantonese (Guangdong) cooking and enriched by the city's role as an international port. It is famous for dim sum, seafood, roast meats, and casual cha chaan teng (tea restaurant) meals that mix Chinese and Western café habits.

== Introduction ==

Morning tea with small plates, neon-lit roast-meat shops, and late-night noodles are all part of Hong Kong Food culture. Techniques emphasize wok hei (breath of the wok), fresh seafood, and carefully balanced sauces. The city also popularized many modern Chinese bakery and café items.<ref name="wp">[https://en.wikipedia.org/wiki/Hong_Kong_cuisine English Wikipedia]</ref>
== Characteristics ==

* Cantonese foundation: steaming, stir-frying, roasting
* Dim sum and yum cha culture
* Cha chaan teng comfort food and bakery culture
* High standard for seafood freshness

== Famous dishes ==

Typical examples include [[Dim Sum]] (shrimp dumplings / har gow and other small plates), siu mei roast meats such as [[Char Siu]], clay pot rice, wonton noodles, pineapple buns, and milk tea. Related Cantonese restaurant classics include [[Sweet and Sour Pork]]. For broader southern Chinese context see [[Guangdong Food]] on the [[Chinese Food Map]].

== See also ==

* [[Dim Sum]]
* [[Char Siu]]
* [[Sweet and Sour Pork]]
* [[Chinese Food Map]]
* [[Guangdong Food]]
* [[Macau Food]]
* [[Taiwan Food]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]
* [[Hot Dry Noodles]]
* [[Rice Noodle Roll]]

== References ==

{{reflist}}

Guangdong Food

2026-09-21T16:52:38Z

Admin: [CFWK] Link Char Siu, Sweet and Sour Pork, Dim Sum after Round7 pages

{{#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 [[Chinese Food Map|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 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.

=== 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|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.

For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Cantonese_cuisine English Wikipedia]</ref>

== See also ==
* [[Char Siu]]
* [[Sweet and Sour Pork]]
* [[Dim Sum]]

* [[Fujian Food]]
* [[Chinese Food Map]]
* [[Guangxi Food]]
* [[Hong Kong Food]]
* [[Hunan Food]]
* [[Macau Food]]
* [[Sichuan Food]]
* [[Chinese Snack]]

== References ==

{{reflist}}

Yunnan Food

2026-09-21T16:52:37Z

Admin: [CFWK] Link Crossing Bridge Rice Noodles after Round7 page

[[File:Yunnan Food.jpg|frameless|center|Yunnan Food]]

== Introduction ==

In the Chinese cuisine system, Yunnan cuisine (Dian cuisine) is a local one with the most prominent national characteristics.

Yunnan cuisine not only has the unique characteristics of 25 ethnic minorities in Yunnan, but also has the remarkable characteristics of Han culinary culture, which is the perfect combination of minorities’ diet culture and Han’s diet culture in Yunnan.

== Characteristics ==

Yunnan cuisine has a wide range of local specialties and tastes: fresh and tender, fragrant and sweet, medium sour and spicy, slightly sour and spicy, pay attention to the original flavor of the raw materials, crisp, glutinous, heavy oil in cooking, pure and mellow-flavored, cooked but not over done, tender but not raw.

== Three Regional Styles ==

The unique Yunnan cuisine consists of three regional styles.

== Northeast Yunnan ==

Because of its closing to the inland, convenient transportation, more exchanges with the Central Plains, bordering Sichuan, its cooking and taste are similar to [[Sichuan Food|Sichuan cuisine]]. The representative dishes include: Zhanyi spicy chicken, Qujing steamed rice noodle, and spicy fried wild fungus.

== Western and southwestern Yunnan ==

Because of its proximity to Tibet, adjacent to Myanmar and Laos, there are many ethnic minorities, whose cooking characteristics are influenced by Tibetan, Hui and temple dishes, and all kinds of minority dishes compose the main body, represented by Dali milk fan-shaped pancakes.

== Southern Yunnan ==

Mild climate, abundant rainfall, rich in natural resources, represented by pineapple rice. It is the Noumenon of Yunnan cuisine. These unique, mysterious, diverse national cultures, magnificent natural landscape, nature has given Yunnan eternal charm.

== Famous Food ==

Yunnan specialties include: Yunnan Spring Roll, Yi Township Hot Pot, brewing snow pears, Satay fresh squid, roasted ham, [[Crossing Bridge Rice Noodles|Cross Bridge Rice Noodle]], Tengchong jar chicken, tiger palm golden noodle, assorted cold rice noodle, fried onion, casserole dog meat, Panax notoginseng steam pot chicken, eel cold rice noodle, Three slices salad with dried bacillus, Lijiang crackers, Yuannan-flavored fried noodle, bamboo tube chicken and so on.

== Street Food ==

Fried potato (炸洋芋)

Oden (关东煮)

Small skewers (小肉串)

Qujin Steamed Ersi (蒸饵丝)

Milk mibu (牛奶米布)

For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Yunnan_cuisine English Wikipedia]</ref>

== See also ==

* [[Crossing Bridge Rice Noodles]]
* [[Sichuan Food]]
* [[Guangxi Food]]
* [[Guizhou Food]]
* [[Tibetan Food]]
* [[Chinese Food Map]]
* [[Chong Qing Hot Pot]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]

== References ==

{{reflist}}

Shanghai Food

2026-09-21T16:52:35Z

Admin: [CFWK] Link Xiaolongbao and Hong Shao Rou after Round7 pages

{{#seo:
|title=Shanghai Food (Hu Cuisine 沪菜) - Chinese Food Wiki
|keywords=Shanghai Food,Hu Cuisine,沪菜,Xiaolongbao,Shanghai cuisine
|description=Shanghai Food, or Hu cuisine (沪菜), features Jiangnan sweetness, seafood, Xiaolongbao, and refined eastern Chinese home and restaurant cooking.
}}

[[File:Shanghai Xiaolongbao.jpg|thumb|right|300px|Xiaolongbao (soup dumplings), associated with Shanghai cuisine]]

'''Shanghai Food''' (also called '''Hu cuisine'''; Chinese: 沪菜; pinyin: Hùcài) reflects the city's Jiangnan setting and its role as a major port. Dishes often taste gently sweet and savory, with red-braised sauces, fresh river and sea ingredients, and delicate dumplings.

== Introduction ==

Shanghai cooking blends local Jiangnan habits with influences from nearby Zhejiang and Jiangsu, plus later cosmopolitan restaurant culture. Home tables favor seasonal vegetables and river fish; restaurants are famous for soup dumplings and richly glazed meats.<ref name="wp">[https://en.wikipedia.org/wiki/Shanghai_cuisine English Wikipedia]</ref>
== Characteristics ==

* Mild sweetness balanced with soy and wine
* Red-braising (红烧) as a signature technique
* Fine dumplings and breakfast snacks
* Emphasis on freshness and glossy sauces

== Famous dishes ==

* [[Xiaolongbao]] (小笼包) — soup-filled steamed dumplings
* [[Hong Shao Rou]] (红烧肉) and Shanghai-style sweet-and-savory ribs
* Shengjianbao (生煎包) pan-fried buns and various noodle soups
* See also nearby regional pages: [[Zhejiang Food]], [[Jiangsu Food]]

== See also ==

* [[Xiaolongbao]]
* [[Hong Shao Rou]]
* [[Chinese Food Map]]
* [[Zhejiang Food]]
* [[Jiangsu Food]]
* [[Braised Pork Ribs in Soy Sauce]]
* [[Chinese Snack]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]
* [[Hot Dry Noodles]]

== References ==

{{reflist}}

Beijing Food

2026-09-21T16:52:34Z

Admin: [CFWK] Link Peking Duck, Zhajiangmian, Jiaozi, Jianbing after Round7 pages

{{#seo:
|title=Beijing Food (Jing Cuisine 京菜) - Chinese Food Wiki
|keywords=Beijing Food,Jing Cuisine,京菜,Peking duck,Beijing cuisine
|description=Beijing Food covers imperial and folk Jing cuisine (京菜), including roast duck, wheat snacks, and northern Chinese banquet dishes.
}}

[[File:Beijing Peking duck.jpg|thumb|right|300px|Peking duck, a Beijing specialty]]

'''Beijing Food''' (also called '''Jing cuisine'''; Chinese: 京菜; pinyin: Jīngcài) is the cooking of China's capital—a mix of imperial court traditions, northern wheat staples, and influences from Shandong and Muslim (Hui) communities. It is hearty, savory, and rich in roast and wheat-based snacks.

== Introduction ==

As a political center for centuries, Beijing absorbed chefs and recipes from many regions. Court cuisine prized elaborate banquets, while street food and hutong snacks stayed practical and filling. Today Beijing Food is best known internationally for roast duck, but locals also rely on noodles, dumplings, and quick fried dishes.<ref name="wp">[https://en.wikipedia.org/wiki/Beijing_cuisine English Wikipedia]</ref>
== Characteristics ==

* Northern wheat staples: noodles, pancakes, dumplings
* Roast and braised meats with savory sauces
* Influence from Shandong (Lu) techniques and imperial kitchens
* Strong snack and breakfast culture

== Famous dishes ==

* [[Peking Duck]] (北京烤鸭) — crisp-skinned roast duck served with pancakes, scallion, and sweet bean sauce
* Hot pot and instant-boiled mutton (涮羊肉) styles popular in the capital
* [[Zhajiangmian]] (炸酱面), [[Jiaozi]] dumplings, [[Jianbing]], and various stuffed flatbreads
* Related northern pages on this wiki include [[Hebei Food]] and dishes linked from the [[Chinese Food Map]]

== See also ==

* [[Peking Duck]]
* [[Zhajiangmian]]
* [[Jiaozi]]
* [[Jianbing]]
* [[Chinese Food Map]]
* [[Hebei Food]]
* [[Tianjin Food]]
* [[Shandong Food]]
* [[Inner Mongolia Food]]
* [[Chinese Chive Pocket]]
* [[Chinese Snack]]
* [[Chong Qing Hot Pot]]

== References ==

{{reflist}}

Dim Sum

2026-09-21T16:52:04Z

Admin: [CFWK] Create Dim Sum dish page (Round7 P0)

{{#seo:
|title=Dim Sum (Dian Xin 点心) - Chinese Food Wiki
|keywords=Dim Sum,点心,yum cha,Hong Kong Food,Guangdong Food
|description=Dim Sum is the Cantonese tradition of small shared plates—dumplings, buns, and snacks—served with tea in yum cha culture.
}}

{{Infobox chinese food
| image = Hong Kong dim sum selection.jpg
| caption = Dim Sum selection
| alternate_name = Dian xin; 点心; 點心; yum cha dishes
| pinyin = Diǎnxīn
| type = Small-plate Cantonese cuisine
| course = Brunch / snack meal
| country = China
| region = Guangdong / Hong Kong (global Chinatown staple)
| other = Hub page for Cantonese small plates
}}

'''Dim Sum''' (Simplified Chinese: 点心; Traditional Chinese: 點心; Pinyin: ''Diǎnxīn''; Cantonese: ''dim sam'') refers to a wide range of small Cantonese dishes—especially dumplings, buns, rolls, and light savory or sweet snacks—traditionally enjoyed with tea in the '''yum cha''' (饮茶) style of dining. The culture is central to [[Guangdong Food|Guangdong]] and [[Hong Kong Food|Hong Kong]] foodways and has become a global symbol of Chinese brunch.<ref name="wp">[https://en.wikipedia.org/wiki/Dim_sum English Wikipedia]</ref>

== Characteristics ==

Dim sum emphasizes variety and sharing: steamers and plates arrive in small portions so a table can sample many textures—silky har gow wrappers, fluffy char siu buns, rice noodle rolls, and crisp fried items. Tea is not an afterthought; it accompanies the meal and helps balance richer bites.

== Common categories (overview) ==

* Steamed dumplings (e.g., shrimp har gow, siu mai)
* Buns and baked items (e.g., char siu bao; see also [[Char Siu]] fillings)
* Rice noodle rolls ([[Rice Noodle Roll]])
* Savory rice or porridge sides, meats, and vegetables
* Sweet snacks and custards

Exact menus vary by restaurant scale, from neighborhood tea houses to banquet halls.

== History and culture ==

Cantonese tea-house dining developed as a social morning and midday habit in southern China and flourished in Hong Kong's urban restaurant scene. Cart service and order-stamp cards are familiar yum cha rituals. Overseas Chinatowns helped spread dim sum as an accessible introduction to Chinese cuisine. Related dumpling traditions elsewhere include [[Jiaozi]] and [[Xiaolongbao]], which are not identical to Cantonese dim sum but share the small-plate dumpling spirit.

== Serving and variations ==

Modern restaurants may use paper menus and kitchen plating instead of carts; fusion dim sum appears in some cities. For roast-meat and siu mei context see [[Char Siu]]; for regional overviews see [[Hong Kong Food]] and [[Guangdong Food]].

== See also ==

* [[Hong Kong Food]]
* [[Guangdong Food]]
* [[Char Siu]]
* [[Rice Noodle Roll]]
* [[Xiaolongbao]]
* [[Jiaozi]]
* [[Chinese Snack]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Yangrou Paomo

2026-09-21T16:52:02Z

Admin: [CFWK] Create Yangrou Paomo dish page (Round7 P0)

{{#seo:
|title=Yangrou Paomo (Lamb and Flatbread Soup 羊肉泡馍) - Chinese Food Wiki
|keywords=Yangrou Paomo,羊肉泡馍,Shaanxi Food,Xi'an
|description=Yangrou Paomo is a Shaanxi specialty of crumbled flatbread soaked in rich lamb broth, a signature Xi'an Muslim-quarter meal.
}}

{{Infobox chinese food
| image = Yangrou Paomo.jpg
| caption = Yangrou Paomo
| alternate_name = Lamb paomo; 羊肉泡馍
| pinyin = Yángròu pàomó
| type = Bread and lamb soup
| course = Main course
| country = China
| region = Shaanxi (Xi'an)
| other = Qin cuisine / Hui Muslim-quarter classic
}}

'''Yangrou Paomo''' (Simplified Chinese: 羊肉泡馍; Traditional Chinese: 羊肉泡饃; Pinyin: ''Yángròu pàomó'') is a [[Shaanxi Food|Shaanxi]] specialty from the Xi'an area: diners tear unleavened flatbread (mo) into small pieces that are then soaked in a savory lamb broth with lamb meat. It is closely associated with Xi'an's Muslim quarter dining culture and is one of the province's most famous hearty meals.<ref name="wp">[https://en.wikipedia.org/wiki/Paomo English Wikipedia]</ref>

== Characteristics ==

The pleasure of paomo is the way bread absorbs lamb broth while remaining distinct from a simple porridge. Broth is aromatic and meaty; toppings may include cilantro, chili paste, and sweet pickled garlic on the side. Eating usually begins with the customer tearing the bread by hand—an expected part of the ritual in traditional shops.

== Ingredients (overview) ==

Baked mo bread, lamb broth, lamb meat, and simple garnishes. Cellophane noodles or other add-ins appear in some bowls. Beef paomo variants also exist. Detailed shop methods vary; this page stays at overview level.

== History and culture ==

Paomo reflects Shaanxi wheat-bread traditions meeting northwestern lamb-broth cooking, with strong ties to Hui Muslim culinary communities in Xi'an. It remains a destination dish for visitors and a local comfort meal. See [[Shaanxi Food]] for broader Qin cuisine context; [[Roujiamo]] is another famous Guanzhong bread-and-meat pairing in a portable form.

== Serving and variations ==

Restaurants may finish the bowl in the kitchen after you return your torn bread. Condiment plates let diners adjust heat and sourness. Related Shaanxi bread foods include [[Roujiamo]].

== See also ==

* [[Shaanxi Food]]
* [[Roujiamo]]
* [[Lanzhou Hand Pulled Noodles]]
* [[Chinese Snack]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Taiwanese Beef Noodle Soup

2026-09-21T16:52:01Z

Admin: [CFWK] Create Taiwanese Beef Noodle Soup dish page (Round7 P0)

{{#seo:
|title=Taiwanese Beef Noodle Soup (牛肉面) - Chinese Food Wiki
|keywords=Taiwanese Beef Noodle Soup,牛肉面,Taiwan Food,beef noodles
|description=Taiwanese Beef Noodle Soup is a comforting bowl of wheat noodles in a rich braised-beef broth, a signature of Taiwanese everyday cuisine.
}}

{{Infobox chinese food
| image = Taiwanese beef noodle soup.jpg
| caption = Taiwanese Beef Noodle Soup
| alternate_name = Niurou mian; 牛肉面; 牛肉麵
| pinyin = Niúròu miàn
| type = Noodle soup
| course = Main course
| country = Taiwan
| region = Taiwan
| other = Taiwanese comfort classic
}}

'''Taiwanese Beef Noodle Soup''' (Simplified Chinese: 牛肉面; Traditional Chinese: 牛肉麵; Pinyin: ''Niúròu miàn'') is a hearty bowl of wheat noodles served in a deep, soy-braised beef broth with tender chunks of beef, often topped with scallion and pickled mustard greens. It is one of the most iconic everyday dishes of [[Taiwan Food|Taiwanese cuisine]] and a frequent subject of local noodle-shop competition.<ref name="wp">[https://en.wikipedia.org/wiki/Beef_noodle_soup English Wikipedia]</ref>

== Characteristics ==

Broths may be clear or dark (hongshao-style), with spice levels from mild to chili-forward. The beef should be soft enough to cut with chopsticks; noodles are typically wheat-based and chewy. A side of suan cai (pickles) cuts the richness.

== Ingredients (overview) ==

Beef (brisket, shank, or tendon mixes), wheat noodles, soy sauce, aromatics such as ginger and scallion, and often star anise or other braising spices. Chili sauce and vinegar are common table condiments. Recipes vary by shop; this page remains overview-level.

== History and culture ==

Beef noodle soup in Taiwan reflects mainland Chinese braising and noodle traditions adapted to local tastes and restaurant culture. Night markets and specialist beef-noodle shops helped make the dish a national comfort food. It is frequently listed among must-eat Taiwanese meals alongside night-market snacks on [[Taiwan Food]].

== Serving and variations ==

Hongshao (braised) bowls are dark and savory; clear broth versions taste lighter and herbal. Some shops focus on tendon or half-half meat mixes. Compare other regional noodle soups such as [[Lanzhou Hand Pulled Noodles]] and [[Hot Dry Noodles]] for contrast.

== See also ==

* [[Taiwan Food]]
* [[Fujian Food]]
* [[Stinky Tofu]]
* [[Lanzhou Hand Pulled Noodles]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Suan Cai Yu

2026-09-21T16:51:59Z

Admin: [CFWK] Create Suan Cai Yu dish page (Round7 P0)

{{#seo:
|title=Suan Cai Yu (Pickled Cabbage Fish 酸菜鱼) - Chinese Food Wiki
|keywords=Suan Cai Yu,酸菜鱼,Sichuan Food,Chongqing Food
|description=Suan Cai Yu is a Sichuan–Chongqing fish dish of tender fillets in a bright broth of pickled mustard greens and chilies.
}}

{{Infobox chinese food
| image = Suan Cai Yu.jpg
| caption = Suan Cai Yu
| alternate_name = Pickled cabbage fish; 酸菜鱼; 酸菜魚
| pinyin = Suāncài yú
| type = Fish in pickled-vegetable broth
| course = Main course
| country = China
| region = Sichuan / Chongqing
| other = Sour-spicy Chuan–Yu classic
}}

'''Suan Cai Yu''' (Simplified Chinese: 酸菜鱼; Traditional Chinese: 酸菜魚; Pinyin: ''Suāncài yú''), often translated as '''pickled cabbage fish''' or '''fish with pickled mustard greens''', is a popular [[Sichuan Food|Sichuan]] and [[Chongqing Food|Chongqing]] dish. Tender fish fillets are poached or simmered in a soup base built from suan cai (pickled mustard greens), chilies, and aromatics, yielding a bright sour-spicy profile that is lighter than dry chili-fried fish but still firmly in the Chuan–Yu flavor family.<ref name="wp">[https://en.wikipedia.org/wiki/Suan_cai_yu English Wikipedia]</ref>

== Characteristics ==

The broth tastes sour from pickles, savory from fish and seasoning, and optionally numbing-spicy when Sichuan pepper and dried chilies are used. Fish slices should remain delicate and just-cooked. Restaurants often present a large shared bowl with plenty of broth for rice.

== Ingredients (overview) ==

White-fleshed fish (commonly grass carp or similar), pickled mustard greens, chili, ginger, garlic, and oil. Some kitchens add bean sprouts or other vegetables. Heat level varies widely between home pots and restaurant “boiling fish” presentations.

== History and culture ==

Suan cai yu rose as a contemporary classic of Sichuan–Chongqing restaurant cooking, building on older habits of cooking fish with pickled vegetables. It is now common across China as a chain-restaurant and banquet option while remaining tied to southwestern sour-spicy taste ideals on [[Sichuan Food]] and [[Chongqing Food]].

== Serving and variations ==

Versions range from mildly sour family soups to heavily chili-laden restaurant bowls. Related spicy fish dishes on this wiki include [[Sichuan Boiled Fish]]. Pair with rice; adjust chili oil at the table.

== See also ==

* [[Sichuan Food]]
* [[Chongqing Food]]
* [[Sichuan Boiled Fish]]
* [[Mapo Tofu]]
* [[Dan Dan Noodles]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Buddha Jumps Over the Wall

2026-09-21T16:51:58Z

Admin: [CFWK] Create Buddha Jumps Over the Wall dish page (Round7 P0)

{{#seo:
|title=Buddha Jumps Over the Wall (Fotiaoqiang 佛跳墙) - Chinese Food Wiki
|keywords=Buddha Jumps Over the Wall,佛跳墙,Fotiaoqiang,Fujian Food
|description=Buddha Jumps Over the Wall is a luxurious Fujian banquet soup simmering many premium seafood and meat ingredients in an aromatic broth.
}}

{{Infobox chinese food
| image = Buddha Jumps Over the Wall.jpg
| caption = Buddha Jumps Over the Wall
| alternate_name = Fotiaoqiang; 佛跳墙; 佛跳牆
| pinyin = Fó tiào qiáng
| type = Banquet soup / stew
| course = Banquet centerpiece
| country = China
| region = Fujian
| other = Min cuisine luxury dish
}}

'''Buddha Jumps Over the Wall''' (Simplified Chinese: 佛跳墙; Traditional Chinese: 佛跳牆; Pinyin: ''Fó tiào qiáng''), also called '''fotiaoqiang''', is a celebrated [[Fujian Food|Fujian (Min)]] banquet soup. A wide range of premium ingredients—historically including various seafood and meats—are simmered together so the broth becomes deeply aromatic and rich. The colorful name comes from folklore that the fragrance alone could tempt a monk to “jump over the wall” for a taste.<ref name="wp">[https://en.wikipedia.org/wiki/Buddha_Jumps_Over_the_Wall English Wikipedia]</ref>

== Characteristics ==

The dish is defined by layered umami from long simmering rather than chili heat. Texture contrasts—soft tendons, seafood, and savory broth—are part of the luxury experience. It is typically served at formal banquets rather than as everyday home food.

== Ingredients (overview) ==

Traditional high-end versions may combine many items such as abalone, sea cucumber, dried scallops, shark fin (historically), meats, and mushrooms in a wine-scented stock. Modern restaurants often adjust ingredient lists for cost, ethics, and local regulation. This page does not provide a detailed recipe.

== History and culture ==

Fotiaoqiang is a showcase of Fujian coastal banquet cooking and restaurant artistry. Stories about its naming circulate in popular culture; precise origin tales vary and should be read as folklore. The dish remains a symbol of Min cuisine hospitality on [[Fujian Food]].

== Serving and variations ==

Portions are usually shared from a large clay pot or tureen. Simpler “fotiaoqiang-inspired” soups appear in mid-range restaurants with fewer luxury items. For regional context see [[Fujian Food]]; neighboring coastal cuisines are mapped from the [[Chinese Food Map]].

== See also ==

* [[Fujian Food]]
* [[Chinese Food Map]]
* [[Taiwan Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Hainanese Chicken Rice

2026-09-21T16:51:56Z

Admin: [CFWK] Create Hainanese Chicken Rice dish page (Round7 P0)

{{#seo:
|title=Hainanese Chicken Rice (海南鸡饭) - Chinese Food Wiki
|keywords=Hainanese Chicken Rice,海南鸡饭,Hainan Food,Wenchang chicken
|description=Hainanese Chicken Rice pairs poached chicken with fragrant rice cooked in chicken stock—famous across Southeast Asia and linked to Hainanese cooking.
}}

{{Infobox chinese food
| image = Hainanese Chicken Rice.jpg
| caption = Hainanese Chicken Rice
| alternate_name = 海南鸡饭; Hainan chicken rice
| pinyin = Hǎinán jī fàn
| type = Chicken and rice plate
| course = Main course
| country = China / Southeast Asian Chinese communities
| region = Hainan (roots); widely popular in Singapore, Malaysia, and beyond
| other = Related to Wenchang chicken traditions
}}

'''Hainanese Chicken Rice''' (Simplified Chinese: 海南鸡饭; Traditional Chinese: 海南雞飯; Pinyin: ''Hǎinán jī fàn'') is a plate of tender poached (or gently cooked) chicken served with rice cooked in chicken stock and aromatics, plus dipping sauces such as ginger-scallion oil, chili, and dark soy. Although the dish is especially famous in Singapore and Malaysia, its roots connect to [[Hainan Food|Hainan]] chicken traditions, including the celebrated '''Wenchang chicken''' style of pale, silky poultry.<ref name="wp">[https://en.wikipedia.org/wiki/Hainanese_chicken_rice English Wikipedia]</ref>

== Characteristics ==

The chicken is typically smooth-skinned and moist rather than crisp-roasted; the rice is oily-fragrant from stock and fat. Fresh cucumber and clear soup often accompany the plate. Success depends on clean chicken flavor and well-seasoned rice more than heavy spices.

== Ingredients (overview) ==

Whole chicken or parts, rice, chicken stock, ginger, garlic, and pandan or other aromatics in some Southeast Asian kitchens. Sauces are served on the side so diners adjust heat and salt. Hainan home versions and overseas hawker versions differ in garnish and rice perfume.

== History and culture ==

Hainanese migrants carried chicken-and-rice habits into Southeast Asia, where the combination became a national comfort food in several countries while remaining linked by name to Hainan. On Hainan itself, Wenchang chicken and related boiled-chicken presentations are prized local specialties; chicken rice plates abroad are a diaspora evolution of those tastes. See [[Hainan Food]] for island context.

== Serving and variations ==

Singapore and Malaysian stalls may offer roasted or steamed chicken options beside the classic poached style. Chili heat and ginger intensity vary by vendor. Related Hainan listings on the regional page discuss Wenchang chicken as a parent tradition.

== See also ==

* [[Hainan Food]]
* [[Guangdong Food]]
* [[Hong Kong Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Jianbing

2026-09-21T16:51:55Z

Admin: [CFWK] Create Jianbing dish page (Round7 P0)

{{#seo:
|title=Jianbing (Chinese Crepe 煎饼) - Chinese Food Wiki
|keywords=Jianbing,煎饼,煎饼果子,Chinese breakfast,Beijing Food
|description=Jianbing is a northern Chinese street-breakfast crepe made on a griddle with egg, sauce, herbs, and crisp cracker or fillings.
}}

{{Infobox chinese food
| image = Jianbing.jpg
| caption = Jianbing
| alternate_name = Chinese crepe; 煎饼; 煎饼果子
| pinyin = Jiānbǐng
| type = Griddle crepe / street breakfast
| course = Breakfast / snack
| country = China
| region = Northern China (Tianjin / Beijing and beyond)
| other = Often sold as jianbing guozi
}}

'''Jianbing''' (Simplified Chinese: 煎饼; Traditional Chinese: 煎餅; Pinyin: ''Jiānbǐng'') is a thin griddle-cooked crepe that is a beloved northern Chinese street breakfast. Vendors spread batter on a hot circular pan, crack an egg over it, add sauces and herbs, often a crisp cracker (baocui), then fold the crepe into a portable packet—frequently called '''jianbing guozi''' when filled as a sandwich-like wrap.<ref name="wp">[https://en.wikipedia.org/wiki/Jianbing English Wikipedia]</ref>

== Characteristics ==

Jianbing is freshly made to order: soft crepe, savory sauces (often fermented bean or chili-based), fragrant herbs such as cilantro and scallion, and crunch from crackers or fried dough pieces. It is eaten hot and handheld, typically as morning street food.

== Ingredients (overview) ==

Batter may combine wheat and grain flours (recipes vary by city). Eggs, sauces, green onions, cilantro, and crisp wafers or youtiao-like pieces are common. Fillings can include protein or vegetable additions in modern stalls. Methods stay at street-vendor overview level here.

== History and culture ==

Griddle pancakes and crepes have deep roots in northern Chinese grain cooking. Jianbing became a city breakfast icon in places such as Tianjin and Beijing and later spread nationwide and overseas as a recognizable “Chinese crepe.” It sits alongside other morning staples in [[Chinese Snack]] culture and [[Beijing Food]] street eating.

== Serving and variations ==

Regional styles differ in batter grain, sauce heat, and whether a baocui cracker is included. Some shops offer cheese or other fusion fillings. Related breakfast wraps and wheat snacks appear across northern pages on this wiki.

== See also ==

* [[Chinese Snack]]
* [[Beijing Food]]
* [[Jiaozi]]
* [[Peking Duck]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Jiaozi

2026-09-21T16:51:54Z

Admin: [CFWK] Create Jiaozi dish page (Round7 P0)

{{#seo:
|title=Jiaozi (Chinese Dumplings 饺子) - Chinese Food Wiki
|keywords=Jiaozi,饺子,Chinese dumplings,Chinese Snack
|description=Jiaozi are Chinese dumplings with wheat wrappers and savory fillings, eaten boiled, steamed, or pan-fried across northern and national cuisine.
}}

{{Infobox chinese food
| image = Jiaozi.jpg
| caption = Jiaozi
| alternate_name = Chinese dumplings; 饺子; 餃子
| pinyin = Jiǎozi
| type = Dumpling
| course = Snack / main / festive food
| country = China
| region = Nationwide (strong northern association)
| other = Boiled, steamed, or pan-fried
}}

'''Jiaozi''' (Simplified Chinese: 饺子; Traditional Chinese: 餃子; Pinyin: ''Jiǎozi'') are Chinese dumplings made from a thin wheat-flour wrapper folded around a savory filling. They may be boiled (shuijiao), steamed, or pan-fried (guotie / potstickers) and are central to northern Chinese meals as well as Lunar New Year celebrations across many regions.<ref name="wp">[https://en.wikipedia.org/wiki/Jiaozi English Wikipedia]</ref>

== Characteristics ==

A well-made jiaozi has a wrapper that is tender but intact, a generous but balanced filling, and clear cooking-method character—soupy when boiled, lightly chewy when steamed, crisp-bottomed when pan-fried. Dipping sauces often combine vinegar, soy sauce, chili oil, and garlic.

== Ingredients (overview) ==

Fillings commonly use minced pork, beef, lamb, chicken, or vegetables such as cabbage, chives, and mushrooms, seasoned with ginger, scallion, and soy. Wrappers are wheat-based. Shape and pleating styles vary by household and region. This page describes the category at overview level rather than a single recipe.

== History and culture ==

Dumpling-making is a long-standing part of Chinese wheat-food culture, especially in the north where wheat staples dominate. Families often gather to wrap jiaozi for festivals; the foods also appear in everyday breakfasts, banquets, and snack shops. Related forms include soup dumplings such as [[Xiaolongbao]] and many regional stuffed pastas.

== Serving and variations ==

Northern boiled dumplings with chive-pork filling are everyday fare; pan-fried potstickers are popular in restaurants; steamed jiaozi appear in banquet and dim-sum-adjacent settings. For snack culture see [[Chinese Snack]]; for Beijing context see [[Beijing Food]].

== See also ==

* [[Chinese Snack]]
* [[Beijing Food]]
* [[Xiaolongbao]]
* [[Jianbing]]
* [[Dim Sum]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Char Siu

2026-09-21T16:51:52Z

Admin: [CFWK] Create Char Siu dish page (Round7 P0)

{{#seo:
|title=Char Siu (Cantonese BBQ Pork 叉烧) - Chinese Food Wiki
|keywords=Char Siu,叉烧,siu mei,Hong Kong Food,Guangdong Food
|description=Char Siu is Cantonese barbecued pork with a sweet-savory glaze, a core item of siu mei roast-meat shops.
}}

{{Infobox chinese food
| image = Char Siu.jpg
| caption = Char Siu
| alternate_name = Chinese BBQ pork; 叉烧; 叉燒
| pinyin = Chāshāo
| type = Roast / barbecued pork
| course = Main course / roast-meat plate
| country = China
| region = Guangdong / Hong Kong
| other = Siu mei (烧味) classic
}}

'''Char Siu''' (Simplified Chinese: 叉烧; Traditional Chinese: 叉燒; Cantonese: ''chā sīu''; Pinyin: ''Chāshāo'') is Cantonese barbecued pork coated in a sweet-savory glaze and roasted until caramelized at the edges. It is a cornerstone of '''siu mei''' (烧味) roast-meat culture in [[Guangdong Food|Guangdong]] and [[Hong Kong Food|Hong Kong]], sold in specialist shops and served over rice, in noodles, or as a filling.<ref name="wp">[https://en.wikipedia.org/wiki/Char_siu English Wikipedia]</ref>

== Characteristics ==

Char siu should be juicy inside with sticky, lightly charred edges. The flavor blends soy, sugar or honey, fermented bean or hoisin-type notes, and aromatic spice character. Color traditionally comes partly from seasoning pastes; modern kitchens vary in how vivid the red appears.

== Ingredients (overview) ==

Pork strips (often shoulder or similar cuts) are marinated and roasted. Marinades commonly include soy sauce, sugar or maltose/honey, rice wine, and aromatic pastes. The meat is hung or rack-roasted so glaze can caramelize. Exact shop recipes vary; this page stays at overview level.

== History and culture ==

As part of Cantonese siu mei, char siu grew with roast-meat stall and restaurant culture in southern China and Hong Kong. Overseas Chinatowns often feature char siu rice as an everyday plate, helping the dish become one of the most recognizable Chinese roast meats globally.

== Serving and variations ==

Common forms include char siu rice, char siu in wonton noodles, and diced char siu in fried rice or buns (char siu bao—also a dim sum staple). Related roast meats include roast goose and crispy pork belly in the same siu mei display case. See [[Dim Sum]] for bun contexts and [[Hong Kong Food]] / [[Guangdong Food]] for regional dining culture.

== See also ==

* [[Hong Kong Food]]
* [[Guangdong Food]]
* [[Dim Sum]]
* [[Sweet and Sour Pork]]
* [[Rice Noodle Roll]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Sweet and Sour Pork

2026-09-21T16:51:51Z

Admin: [CFWK] Create Sweet and Sour Pork dish page (Round7 P0)

{{#seo:
|title=Sweet and Sour Pork (Gu Lou Yuk 咕噜肉) - Chinese Food Wiki
|keywords=Sweet and Sour Pork,咕噜肉,Cantonese,Guangdong Food
|description=Sweet and Sour Pork is a Cantonese-rooted dish of fried pork in a bright sweet-and-sour sauce, widely known in global Chinese restaurants.
}}

{{Infobox chinese food
| image = Sweet and Sour Pork.jpg
| caption = Sweet and Sour Pork
| alternate_name = Gu lou yuk; 咕噜肉; 甜酸猪肉
| pinyin = Gūlū ròu / Tián suān zhūròu
| type = Fried pork with sauce
| course = Main course
| country = China
| region = Guangdong / Hong Kong (global Chinese restaurant classic)
| other = Cantonese sweet-and-sour family
}}

'''Sweet and Sour Pork''' is best known internationally as a Chinese restaurant classic of battered or lightly coated pork pieces tossed in a glossy sweet-and-sour sauce with pineapple and peppers. Cantonese versions (often called '''gu lou yuk''', 咕噜肉) are linked to [[Guangdong Food|Guangdong]] and [[Hong Kong Food|Hong Kong]] cooking and helped popularize sweet-and-sour flavors worldwide.<ref name="wp">[https://en.wikipedia.org/wiki/Sweet_and_sour_pork English Wikipedia]</ref>

== Characteristics ==

The dish contrasts crisp fried pork with a bright sauce that balances sugar, vinegar, and tomato or fruit notes. Colorful vegetables and pineapple are common. Overseas versions may be sweeter and thicker than many home Cantonese plates.

== Ingredients (overview) ==

Pork (often shoulder or loin pieces), a light batter or starch coating, and a sauce built from vinegar, sugar, ketchup or tomato, and sometimes fruit juice. Peppers, onion, and pineapple are frequent mix-ins. Preparation is overview-level frying and quick saucing rather than a long braise.

== History and culture ==

Sweet-and-sour seasoning has deep roots in Chinese regional cooking; the battered pork form became especially visible through Cantonese restaurant culture and later global Chinese menus. It is often an entry-point dish for diners new to Chinese food abroad, even as local Cantonese tables keep many other sweet-sour seafood and spare-rib variants.

== Serving and variations ==

Hong Kong tea restaurants and Cantonese kitchens may serve lighter, less syrupy plates; North American Chinese restaurants often use a thicker red sauce. Related sweet-sour items on this wiki include [[Sweet and Sour Ribs]]. For regional context see [[Guangdong Food]] and [[Hong Kong Food]].

== See also ==

* [[Guangdong Food]]
* [[Hong Kong Food]]
* [[Char Siu]]
* [[Sweet and Sour Ribs]]
* [[Dim Sum]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Hong Shao Rou

2026-09-21T16:51:50Z

Admin: [CFWK] Create Hong Shao Rou dish page (Round7 P0)

{{#seo:
|title=Hong Shao Rou (Red-Braised Pork 红烧肉) - Chinese Food Wiki
|keywords=Hong Shao Rou,红烧肉,red-braised pork,Shanghai Food
|description=Hong Shao Rou is Chinese red-braised pork belly glazed in soy sauce, sugar, and aromatics—a home-style classic across many regions.
}}

{{Infobox chinese food
| image = Hong Shao Rou.jpg
| caption = Hong Shao Rou
| alternate_name = Red-braised pork; 红烧肉
| pinyin = Hóngshāo ròu
| type = Braised pork
| course = Main course
| country = China
| region = Nationwide (strong Jiangnan / Shanghai association)
| other = Distinct from Hangzhou Dongpo-style presentations
}}

'''Hong Shao Rou''' (Simplified Chinese: 红烧肉; Traditional Chinese: 紅燒肉; Pinyin: ''Hóngshāo ròu''), literally '''red-braised pork''', is pork belly (or similar cuts) slowly braised with soy sauce, sugar, rice wine, and aromatics until glossy and tender. It is a nationwide Chinese home classic and is especially associated with Jiangnan tables and [[Shanghai Food|Shanghai]] cooking, though many provinces have local versions.<ref name="wp">[https://en.wikipedia.org/wiki/Red_braised_pork_belly English Wikipedia]</ref>

== Characteristics ==

Good hong shao rou shows a reddish-brown glaze, soft gelatinous texture, and a balance of savory soy and gentle sweetness. It is usually served in bite-size cubes with sauce spooned over rice. Fat and lean layers should feel cohesive rather than greasy.

== Ingredients (overview) ==

Typical seasonings include light and/or dark soy sauce, rock sugar or sugar, Shaoxing wine, ginger, scallion, and sometimes star anise or other spices. Cooking is a braise rather than a deep-fried candy glaze. Exact sweetness and spice profiles vary by household.

== History and culture ==

Red-braising (hongshao) is a core Chinese technique used for meats and vegetables. Hong shao rou became a comfort-food emblem in many regions; popular culture often links rich braised pork with home cooking and festive meals. Hangzhou's Dongpo-style pork is a related but distinct celebrity presentation (often larger pieces with different banquet framing); this page covers the general red-braised pork belly family rather than that single named specialty. Note: this wiki's older listing [[DongPo Stewed Pork]] refers to a related Dongpo-style entry.

== Serving and variations ==

Shanghai and Jiangnan versions often lean sweeter; northern and other regional pots may taste saltier or more aromatic with spices. Restaurant plates may add greens or eggs braised in the same sauce. See also [[Shanghai Food]] and soy-braised relatives such as [[Braised Pork Ribs in Soy Sauce]].

== See also ==

* [[Shanghai Food]]
* [[Xiaolongbao]]
* [[Braised Pork Ribs in Soy Sauce]]
* [[DongPo Stewed Pork]]
* [[Zhejiang Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Crossing Bridge Rice Noodles

2026-09-21T16:51:48Z

Admin: [CFWK] Create Crossing Bridge Rice Noodles dish page (Round7 P0)

{{#seo:
|title=Crossing Bridge Rice Noodles (Guoqiao Mixian 过桥米线) - Chinese Food Wiki
|keywords=Crossing Bridge Rice Noodles,Guoqiao Mixian,过桥米线,Yunnan Food
|description=Crossing Bridge Rice Noodles are a Yunnan specialty: rice noodles assembled tableside in a steaming broth with meats, vegetables, and egg.
}}

{{Infobox chinese food
| image = Crossing Bridge Rice Noodles.jpg
| caption = Crossing Bridge Rice Noodles
| alternate_name = Guoqiao mixian; 过桥米线
| pinyin = Guòqiáo mǐxiàn
| type = Rice noodle soup
| course = Main course
| country = China
| region = Yunnan
| other = Yunnan specialty
}}

'''Crossing Bridge Rice Noodles''' (Simplified Chinese: 过桥米线; Traditional Chinese: 過橋米線; Pinyin: ''Guòqiáo mǐxiàn''), also called '''guoqiao mixian''', are a signature [[Yunnan Food|Yunnan]] rice-noodle soup. Diners receive a bowl of very hot broth and plates of raw or lightly prepared toppings—meats, vegetables, herbs, and egg—which are added at the table so they cook gently in the steam.<ref name="wp">[https://en.wikipedia.org/wiki/Crossing_the_bridge_noodles English Wikipedia]</ref>

== Characteristics ==

The experience is as important as the flavor: ingredients are crossed into the broth (the folk idea behind the name), producing a fresh, layered soup. Broths are typically light but aromatic; rice noodles (mixian) are soft and slippery. Chili oil, pickles, and herbs are common personal seasonings.

== Ingredients (overview) ==

Typical toppings include thinly sliced meats or fish, quail egg or beaten egg, greens, mushrooms, tofu skin, and rice noodles. Exact combinations vary by restaurant and region within Yunnan. The broth is kept extremely hot so thin slices cook quickly.

== History and culture ==

The dish is tied to Yunnan rice-noodle culture and is often explained through local legends about delivering hot soup across a bridge—stories that emphasize care and ingenuity rather than a single documented inventor. It is now a must-try for visitors to Kunming and other Yunnan cities.

== Serving and variations ==

Restaurants may present elaborate topping trays for sharing, or simpler single bowls. Spice level and broth richness differ widely. Related Yunnan rice foods appear on [[Yunnan Food]]; compare other regional noodle soups such as [[Guilin Rice Noodles]] and [[Luo Si Fen]].

== See also ==

* [[Yunnan Food]]
* [[Guilin Rice Noodles]]
* [[Luo Si Fen]]
* [[Sichuan Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Zhajiangmian

2026-09-21T16:51:47Z

Admin: [CFWK] Create Zhajiangmian dish page (Round7 P0)

{{#seo:
|title=Zhajiangmian (Fried Sauce Noodles 炸酱面) - Chinese Food Wiki
|keywords=Zhajiangmian,炸酱面,Beijing noodles,zha jiang mian
|description=Zhajiangmian is a northern Chinese noodle dish topped with a savory fried soybean-paste meat sauce and fresh vegetables.
}}

{{Infobox chinese food
| image = Zhajiangmian.jpg
| caption = Zhajiangmian
| alternate_name = Fried sauce noodles; 炸酱面
| pinyin = Zhájiàngmiàn
| type = Noodle dish
| course = Main course / everyday meal
| country = China
| region = Beijing / northern China
| other = Jing and northern wheat staple
}}

'''Zhajiangmian''' (Simplified Chinese: 炸酱面; Traditional Chinese: 炸醬麵; Pinyin: ''Zhájiàngmiàn'') is a classic northern Chinese wheat-noodle dish: thick noodles topped with a rich fried sauce of soybean paste and minced meat, then mixed with fresh vegetable garnishes. It is especially associated with [[Beijing Food|Beijing]] everyday cooking, though related fried-sauce noodle styles appear across northern China.<ref name="wp">[https://en.wikipedia.org/wiki/Zhajiangmian English Wikipedia]</ref>

== Characteristics ==

The dish balances salty, savory fermented bean paste with soft noodles and crisp raw or quickly blanched vegetables such as cucumber, radish, or bean sprouts. Diners usually toss the sauce through the noodles at the table so each strand is coated.

== Ingredients (overview) ==

Common components include wheat noodles, sweet or yellow soybean paste (sometimes mixed with fermented pastes), minced pork or other meat, oil, aromatics, and vegetable toppings. Household and restaurant recipes vary in paste blend and sweetness.

== History and culture ==

Zhajiangmian belongs to northern China's wheat-noodle tradition and became a Beijing comfort-food symbol. Related dishes exist elsewhere in East Asia with local pastes and noodle shapes, reflecting how fermented bean sauces travel with regional tastes.

== Serving and variations ==

Beijing-style bowls often emphasize a dark, glossy meat sauce and generous cucumber shreds. Other northern towns may use different pastes or noodle widths. For capital cuisine context see [[Beijing Food]]; compare other famous noodle bowls such as [[Hot Dry Noodles]] and [[Dan Dan Noodles]].

== See also ==

* [[Beijing Food]]
* [[Peking Duck]]
* [[Jiaozi]]
* [[Hot Dry Noodles]]
* [[Dan Dan Noodles]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Xiaolongbao

2026-09-21T16:51:45Z

Admin: [CFWK] Create Xiaolongbao dish page (Round7 P0)

{{#seo:
|title=Xiaolongbao (Soup Dumplings 小笼包) - Chinese Food Wiki
|keywords=Xiaolongbao,soup dumplings,小笼包,Shanghai Food
|description=Xiaolongbao are Jiangnan soup dumplings—thin wrappers filled with pork and aspic that melts into broth when steamed.
}}

{{Infobox chinese food
| image = Shanghai Xiaolongbao.jpg
| caption = Xiaolongbao
| alternate_name = Soup dumplings; 小笼包; xiao long bao
| pinyin = Xiǎolóngbāo
| type = Steamed dumpling
| course = Snack / dim sum-style course
| country = China
| region = Shanghai / Jiangnan
| other = Associated with Hu cuisine
}}

'''Xiaolongbao''' (Simplified Chinese: 小笼包; Traditional Chinese: 小籠包; Pinyin: ''Xiǎolóngbāo''), often called '''soup dumplings''' in English, are thin-skinned steamed dumplings filled with seasoned pork and gelatinous broth (aspic) that melts when heated. They are closely associated with [[Shanghai Food|Shanghai]] and the wider Jiangnan dumpling tradition.<ref name="wp">[https://en.wikipedia.org/wiki/Xiaolongbao English Wikipedia]</ref>

== Characteristics ==

A good xiaolongbao has a delicate wrapper that holds hot soup without tearing, a juicy meat filling, and a lightly savory taste. Diners usually lift each dumpling carefully, nibble an opening to release steam and broth, then eat the rest—often with black vinegar and ginger.

== Ingredients (overview) ==

Typical fillings combine minced pork with cooled meat jelly (aspic), aromatics, and seasoning. Wrappers are rolled thin; dumplings are steamed in small bamboo baskets (the “xiaolong”). Variations may use crab roe, shrimp, or mixed fillings in restaurant menus.

== History and culture ==

Soup-filled steamed dumplings developed within Jiangnan snack and restaurant culture and later became a Shanghai culinary emblem. They are now widely available across China and in Chinese restaurants abroad, while local shops still compete on wrapper thinness and soup quantity.

== Serving and variations ==

Xiaolongbao are commonly eaten as breakfast, snack, or banquet opener. Pan-fried relatives such as shengjianbao share the soup-dumpling idea but use a different cooking method. For broader Shanghai context see [[Shanghai Food]]; for other dumpling forms see [[Jiaozi]].

== See also ==

* [[Shanghai Food]]
* [[Hong Shao Rou]]
* [[Jiaozi]]
* [[Chinese Snack]]
* [[Dim Sum]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Peking Duck

2026-09-21T16:51:44Z

Admin: [CFWK] Create Peking Duck dish page (Round7 P0)

{{#seo:
|title=Peking Duck (Beijing Roast Duck 北京烤鸭) - Chinese Food Wiki
|keywords=Peking Duck,Beijing Roast Duck,北京烤鸭,Jing cuisine
|description=Peking Duck is a Beijing specialty roast duck with crisp skin, served with thin pancakes, scallion, and sweet bean sauce.
}}

{{Infobox chinese food
| image = Beijing Peking duck.jpg
| caption = Peking Duck
| alternate_name = Beijing Roast Duck; 北京烤鸭
| pinyin = Běijīng kǎoyā
| type = Roast duck
| course = Main course
| country = China
| region = Beijing
| other = Jing cuisine specialty
}}

'''Peking Duck''' (also called '''Beijing roast duck'''; Simplified Chinese: 北京烤鸭; Traditional Chinese: 北京烤鴨; Pinyin: ''Běijīng kǎoyā'') is one of the best-known dishes of [[Beijing Food|Beijing (Jing) cuisine]]. It is prized for thin, crisp skin and tender meat, usually carved at the table and eaten with thin wheat pancakes, scallion, cucumber, and a sweet bean or hoisin-style sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Peking_duck English Wikipedia]</ref>

== Characteristics ==

The hallmark of Peking Duck is the contrast between lacquered, brittle skin and moist meat. Birds are traditionally air-dried and roasted so the skin separates slightly from the fat beneath. Diners typically wrap sliced skin and meat in pancakes with fresh aromatics and sauce rather than eating the duck alone as a heavy roast plate.

== Ingredients (overview) ==

Core elements include a specially prepared duck, wheat pancakes (or sometimes steamed buns), scallion strips, cucumber, and a savory-sweet fermented bean sauce. Restaurant service often presents the carved duck first, then a soup or stir-fry made from remaining bones and meat.

== History and culture ==

Roast duck has long been associated with Beijing's capital dining culture, including imperial and restaurant traditions that emphasized careful roasting and tableside carving. Today it remains a signature dish for visitors and a festive choice for local banquets, while simpler roast-duck shops serve everyday versions across the city.

== Serving and variations ==

Classic banquet service emphasizes whole-bird presentation and carving. Home and casual versions may use oven roasting or commercial ducks. Related northern roast and wheat-wrap habits appear across [[Beijing Food]] and neighboring northern snack culture.

== See also ==

* [[Beijing Food]]
* [[Zhajiangmian]]
* [[Jiaozi]]
* [[Jianbing]]
* [[Chinese Snack]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

File:Yangrou Paomo.jpg

2026-09-21T16:51:42Z

Admin: [CFWK] Upload Yangrou Paomo.jpg from Commons (CC BY-SA 3.0)

== Summary ==
Yangrou Paomo for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Yangrou_Paomo.JPG
* '''Commons file:''' File:Yangrou Paomo.JPG
* '''Author:''' Danielinblue
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File:Sweet and Sour Pork.jpg

2026-09-21T16:51:40Z

Admin: [CFWK] Upload Sweet and Sour Pork.jpg from Commons (CC BY-SA 3.0)

== Summary ==
Sweet and Sour Pork for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Sweet_and_sour_pork.jpg
* '''Commons file:''' File:Sweet and sour pork.jpg
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File:Hong Shao Rou.jpg

2026-09-21T16:51:38Z

Admin: [CFWK] Upload Hong Shao Rou.jpg from Commons (CC BY-SA 4.0)

== Summary ==
Hong Shao Rou for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Red_braised_pork_(20141106191221).JPG
* '''Commons file:''' File:Red braised pork (20141106191221).JPG
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File:Suan Cai Yu.jpg

2026-09-21T16:51:35Z

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== Summary ==
Suan Cai Yu for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Qingcheng_Store,_Anigi_Fish_with_Pickled_Mustard_Greens_20240615.jpg
* '''Commons file:''' File:Qingcheng Store, Anigi Fish with Pickled Mustard Greens 20240615.jpg
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File:Zhajiangmian.jpg

2026-09-21T16:51:33Z

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== Summary ==
Zhajiangmian for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Noodles_with_diced_meat_soybean_paste_after_stirring_(20210102182220).jpg
* '''Commons file:''' File:Noodles with diced meat soybean paste after stirring (20210102182220).jpg
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File:Jiaozi.jpg

2026-09-21T16:51:31Z

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Jiaozi for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Jiaozi.jpg
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2026-09-21T16:51:29Z

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Jianbing for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Jianbing.jpg
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File:Crossing Bridge Rice Noodles.jpg

2026-09-21T16:51:27Z

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Crossing Bridge Rice Noodles for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Crossing_Bridge_Rice-noodles_in_Xiangqi_Yuan,_Mengzi.jpg
* '''Commons file:''' File:Crossing Bridge Rice-noodles in Xiangqi Yuan, Mengzi.jpg
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File:Char Siu.jpg

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Char Siu for Chinese Food Wiki.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Char_siu_pieces.jpg
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File:Buddha Jumps Over the Wall.jpg

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Chinese Candy

2026-09-21T12:11:32Z

Admin: [CFWK] Add Commons image (CC BY-SA 3.0) to Chinese Candy

{{#seo:
|title=Chinese Candy - Chinese Food Wiki
|description=Chinese candies and confectionery brands, including White Rabbit Candy, Hsu Fu Chi, and sesame soft candy.
}}

[[File:Changzhou candy Chinese Food Wiki.jpg|thumb|right|Traditional candy from Changzhou, China]]
== Introduction ==
Chinese candy (糖果) includes milk chews, sesame sweets, fruit hard candies, and festive gift packs sold for Chinese New Year and other holidays. Some products are closely tied to a single brand, while others are traditional styles made by many local makers.

== Famous candies and brands ==
* [[White Rabbit Candy]] 大白兔奶糖 — iconic milk candy
* [[Hsu Fu Chi]] Su Xin Candy 徐福记酥心糖 — crispy heart candy
* Want Want Milk Candy 旺仔牛奶糖
* Beijing Su Candy 北京酥糖
* Guangzhou Fruit Candy 水果糖 (fruit hard candy)
* [[Golden Monkey Food]] — milk candy and other sweets
* [[Niupi Candy]] 牛皮糖 — chewy “cow-hide” candy
* [[Chinese Sesame Soft Candy]] — soft sesame confection

== Related ==
* [[Chinese Sugar]]
* [[Chinese Snack]]
* [[Chinese Candy Box]]

== See also ==

* [[Chinese Sesame Soft Candy]]
* [[Chinese Snack]]
* [[Chinese Sugar]]
* [[Niupi Candy]]
* [[White Rabbit Candy]]

File:Changzhou candy Chinese Food Wiki.jpg

2026-09-21T12:11:30Z

Admin: [CFWK] Upload Changzhou candy Chinese Food Wiki.jpg from Wikimedia Commons (CC BY-SA 3.0, NNU-1-05100104)

== Summary ==
it is a kind of very delicious candy

* '''Source:''' https://commons.wikimedia.org/wiki/File:Candy_of_changzhou.jpg
* '''Author:''' NNU-1-05100104
* '''License:''' CC BY-SA 3.0 — https://creativecommons.org/licenses/by-sa/3.0/
* '''Downloaded:''' 2026-09-21 for Chinese Food Wiki (CFWK bot Round 6)
* '''Used on:''' [[Chinese Candy]]

== Licensing ==
This file was copied from Wikimedia Commons under CC BY-SA 3.0; license and attribution retained.

Chinese Rice Snack

2026-09-21T12:11:27Z

Admin: [CFWK] Add Commons image (CC0) to Chinese Rice Snack

{{#seo:
|title=Chinese Rice Snack - Chinese Food Wiki
|description=Rice-based Chinese snacks such as Guoba, Zongzi, nian gao, and sweet rice crackers.
}}

[[File:Crystal rice crusts Chinese Food Wiki.jpg|thumb|right|Crystal rice crusts (锅巴 / rice snack)]]
== Introduction ==
Rice is the staple grain for much of China. After cleaning, hulling, and milling, rice retains a large share of its nutrients and appears not only as steamed rice but also as snacks: crispy crusts, sticky dumplings, porridges, and festive cakes.

== Lists of rice snacks ==
* [[Guoba]] 锅巴 — crispy rice crust, also used in stir-fries
* [[Zongzi]] 粽子 — leaf-wrapped sticky-rice dumplings (Dragon Boat Festival)
* Popcorn rice / puffed rice 爆米花
* Snow crackers 雪饼
* Dried seafood rice crackers 鲜贝 (snack style)
* Fried rice kernels 炒米
* Rice candy / puffed-rice candy 米花糖
* Nian gao 年糕 — sticky rice cake for New Year
* Eight-treasure porridge 八宝粥
* Fermented sweet rice 醪糟 (''láo zāo'')
* Ci ba / ci ba cake 糍粑

== Related ==
* [[Chinese Snack]]
* [[Guoba]]
* [[Zongzi]]
* [[Yangzhou Fried Rice]]

== See also ==

* [[Chinese Snack]]
* [[Guoba]]
* [[Zongzi]]
* [[Chinese Candy]]
* [[White Rabbit Candy]]

File:Crystal rice crusts Chinese Food Wiki.jpg

2026-09-21T12:11:25Z

Admin: [CFWK] Upload Crystal rice crusts Chinese Food Wiki.jpg from Wikimedia Commons (CC0, Fumikas Sagisavas)

== Summary ==
Crystal rice crusts

* '''Source:''' https://commons.wikimedia.org/wiki/File:Crystal_rice_crusts.jpg
* '''Author:''' Fumikas Sagisavas
* '''License:''' CC0 — https://creativecommons.org/publicdomain/zero/1.0/
* '''Downloaded:''' 2026-09-21 for Chinese Food Wiki (CFWK bot Round 6)
* '''Used on:''' [[Chinese Rice Snack]]

== Licensing ==
This file was copied from Wikimedia Commons under CC0; license and attribution retained.

Chinese Sugar

2026-09-21T12:11:22Z

Admin: [CFWK] Add Commons image (CC BY 2.0) to Chinese Sugar

{{#seo:
|title=Chinese Sugar - Chinese Food Wiki
|description=Common sugars used in Chinese cooking: rock sugar (冰糖) and brown / red sugar (红糖).
}}

[[File:Yellow rock sugar Chinese Food Wiki.jpg|thumb|right|Yellow rock sugar (冰糖), common in Chinese cooking]]
== Introduction ==
Sugar is a basic seasoning in Chinese cooking, used not only for sweets but also to balance savory dishes (for example in red-braised meats and sweet-and-sour sauces). Two everyday forms are rock sugar and red (brown) sugar.

== Types ==
* '''Rock candy / rock sugar''' 冰糖 (''bīngtáng'') — large clear or amber crystals; preferred for braising, desserts, and herbal tonics because it dissolves cleanly and tastes milder than granulated white sugar.
* '''Red sugar''' 红糖 (''hóngtáng'') — unrefined brown sugar with a molasses-like flavor; common in northern sweets, ginger drinks, and postpartum diets in traditional practice.
* White granulated sugar 白糖 is also widely used in home and restaurant kitchens.

== Related ==
* [[Chinese Candy]]
* [[Types Of Taste]]

== See also ==

* [[Chinese Candy]]
* [[Niupi Candy]]
* [[White Rabbit Candy]]

File:Yellow rock sugar Chinese Food Wiki.jpg

2026-09-21T12:11:20Z

Admin: [CFWK] Upload Yellow rock sugar Chinese Food Wiki.jpg from Wikimedia Commons (CC BY 2.0, François Nguyen)

== Summary ==
Yellow rock sugar

* '''Source:''' https://commons.wikimedia.org/wiki/File:Yellow_rock_sugar.jpg
* '''Author:''' François Nguyen
* '''License:''' CC BY 2.0 — https://creativecommons.org/licenses/by/2.0/
* '''Downloaded:''' 2026-09-21 for Chinese Food Wiki (CFWK bot Round 6)
* '''Used on:''' [[Chinese Sugar]]

== Licensing ==
This file was copied from Wikimedia Commons under CC BY 2.0; license and attribution retained.

Chinese Fruit

2026-09-21T12:11:17Z

Admin: [CFWK] Add Commons image (CC BY-SA 4.0) to Chinese Fruit

[[File:Lychee fruits Chinese Food Wiki.jpg|thumb|right|Lychee (荔枝), a classic Chinese fruit]]

== Rambutan 红毛丹 (hóng máo dān) ==

Once the rambutan’s hairy exterior is peeled away, its deliciously sweet and sticky flesh is revealed inside, with a large woody seed in the middle. This is a relative of lychee and longan as we will see later, and has a hairy exterior. Once the red skin is peeled it reveals a strikingly similar lychee-like interior, deliciously sweet and sticky flesh that tastes grape-like. It can be eaten cooked or fresh. The seed is actually edible after cooked.

== Bayberry 杨梅 (yángméi) ==

This fruit is native to China and is known as the bayberry. It’s a Chinese strawberry by its scientific name, Myrica rubra. Its exterior is spiky and red and is completely edible with a pit in the centre. There are various ways to fully utilize the bayberry – it can be eaten fresh, dried or fermented to make [[Baijiu|baijiu]], a Chinese liquor.

== Lychee 荔枝 (lìzhī) ==

Of all the unusual fruits mentioned in this article, the lychee is probably the most known to the non-Chinese. Native to China, Taiwan and Southeast Asia, lychee belongs to the soapberry family. The lychee also possesses a spiky red exterior. It’s slightly larger than a cherry, with its seed encompassed by an inedible skin and relatively translucent milky flesh. Its flesh is extremely sweet, soft and white in colour, with plenty of Vitamin C. Lychee is predominantly eaten fresh, but also canned and commonly served in Chinese desserts.

== Longan 龙眼 (lóngyǎn) ==

The longan has a Chinese name that translates into “dragon eye” due the resemblance of its flesh and seed to the eye of the dragon. The meat is translucent, while the seed is dark brown or black. It is similar to the lychee, which also belongs to the soapberry family, although the longan is sweeter and less juicy. It can be eaten fresh but is often dried as a snack or as an addition to Chinese savoury dishes. Dried longans are commonly used in Chinese desserts.

== Pomelo 柚子 ==

Pomelo is also called pummelo, and it's the monster of the citrus fruit family. These Chinese fruits are roughly the same size and shape as a cantaloupe, though one end is pointed. The greenish-yellow skin of the pomelo means it looks similar to a grapefruit, but the flesh is pink or rose-colored and sweeter than a grapefruit.

According to Chinese tradition, the pomelo brings good luck. To avail yourself of this benefit, place one or two pomelo fruits around your home. On the other hand, you could just peel off the thick skin of the raw fruit and eat the slightly dry, fibrous segments.

== Goji 枸杞 ==

If you're looking for a real nutritional bang for your buck, pick goji berries. These red or dark blue berries are little packages of vitamins, minerals and protein, including vitamins A, B-2 and C, thiamine, copper, selenium, potassium, iron and zinc. Each 100 gram serving contains 11 grams of protein.

Goji berries also contain oodles of the antioxidants lutein and lycopene as well as polysaccharides and carotenoids. The results of scientific studies suggest that goji berries may slow aging, control blood sugar and cholesterol levels, boost the immune system and help with weight loss.

Goji berries are rarely sold fresh. If you do find some, they'll look like cherry tomatoes. The berries are usually sold dried. Eat them as you would dried fruit, or put a few in a cup of tea for a sweet flavor and invigorating punch.

== Persimmon 柿子 ==

There's more to persimmons than meets the eye. The Chinese variety of this fruit is round and resembles an orange tomato, though the stalk and dried flower parts are thicker.

The persimmon has special powers: Inside each fruit is a seed that is said to predict the weather.

The persimmon is a fall fruit. Wait until the fruits are fully ripe before eating them. When persimmons are at their most delicious, they turn soft and begin to crack open. Peel off the skin and enjoy the sweet and slightly sour flesh.

When you've finished eating, split the seed in half to discover what kind of winter weather to expect. If the shape inside the seed is forked, a mild winter is on its way. If the shape is like a spoon, expect plenty of snow. But if you see a knife-like shape, prepare for an icy season.

The nutrients persimmon provides include vitamin A, antioxidants, shibuol and betulinic acid – and the fruit is believed to help prevent cancer. Two varieties are grown in the United States. Hachiya is pale, heart- or acorn-shaped and astringent, and Fuyu is sweeter, orange and tomato-shaped.

== Jujube 枣 ==

Jujubes taste yummy fresh or dried. The immature fruit is green, and as it ripens it turns dark red and finally black. But the story doesn't end there. Jujube is also sold as a dried fruit that looks like a red date.

You might see fresh jujubes that are egg-shaped, pear-shaped, round or oval, and ranging from the size of a cherry to that of a plum. Eat fresh fruits when they have begun to turn red. The whitish flesh is crisp and juicy. Overripe jujubes that have begun to soften and wrinkle are also luscious.

You'll find the taste is like apple tinted with cinnamon. The Chinese believe eating jujubes is helpful if you have a cold, perhaps thanks to a level of vitamin C that's 20 times higher than in citrus fruits.

== Carambola 杨桃 ==

The clue is in the name with star fruit, though you might also have heard the fruit called carambola. Slice one down the center and you'll see two five-pointed stars. Yet this decorative feature isn't all star fruit has to offer.

Unripe star fruit are green, and harvesting takes place when the color begins to change to yellow. All the parts of this thin-skinned fruit are edible. The taste is either sweet or tart, according to the variety.

== See also ==

* [[Chinese Food Map]]
* [[Chinese Snack]]
* [[Anhui Food]]

File:Lychee fruits Chinese Food Wiki.jpg

2026-09-21T12:11:15Z

Admin: [CFWK] Upload Lychee fruits Chinese Food Wiki.jpg from Wikimedia Commons (CC BY-SA 4.0, Ivar Leidus)

== Summary ==
Lychee fruits (whole and opened) and a seed

* '''Source:''' https://commons.wikimedia.org/wiki/File:Lychee_fruits_and_seed.jpg
* '''Author:''' Ivar Leidus
* '''License:''' CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0/
* '''Downloaded:''' 2026-09-21 for Chinese Food Wiki (CFWK bot Round 6)
* '''Used on:''' [[Chinese Fruit]]

== Licensing ==
This file was copied from Wikimedia Commons under CC BY-SA 4.0; license and attribution retained.

Macau Food

2026-09-21T10:46:27Z

Admin: [CFWK] Add Commons lead image (Macau Portuguese egg tart.jpg, CC BY-SA 4.0)

{{#seo:
|title=Macau Food (Macanese Cuisine 澳门美食) - Chinese Food Wiki
|keywords=Macau Food,Macanese cuisine,澳门美食,Portuguese-Chinese fusion
|description=Macau Food combines Cantonese cooking with Macanese Portuguese-Chinese fusion dishes, egg tarts, and seafood specialties.
}}

[[File:Macau Portuguese egg tart.jpg|thumb|right|300px|Portuguese-style egg tart in Macau]]

'''Macau Food''' combines Cantonese everyday cooking with '''Macanese''' cuisine—a historic fusion of Portuguese and Chinese (and other Asian) ingredients that developed in the former Portuguese trading port. Visitors often seek both dim sum-style Chinese meals and unique local fusion plates.

== Introduction ==

Macau's food scene includes Cantonese roast meats and seafood alongside Macanese classics that use olive oil, wine, coconut, and African or South Asian spices brought by colonial trade. Bakeries and cafés are also central to local snacking culture.<ref name="wp">[https://en.wikipedia.org/wiki/Macanese_cuisine English Wikipedia]</ref>
== Characteristics ==

* Cantonese base plus Portuguese-influenced Macanese dishes
* Seafood and rich braises
* Famous bakery items such as egg tarts
* Compact city food culture mixing street stalls and restaurants

== Famous dishes ==

Well-known items include Portuguese-style egg tarts (葡式蛋挞), African chicken (非洲鸡), Minchi (minced meat with potato), and Cantonese seafood and roast dishes shared with neighboring regions. See also [[Hong Kong Food]] and [[Guangdong Food]].

== See also ==

* [[Chinese Food Map]]
* [[Hong Kong Food]]
* [[Guangdong Food]]
* [[Chinese Snack]]

== References ==

{{reflist}}

File:Macau Portuguese egg tart.jpg

2026-09-21T10:46:25Z

Admin: [CFWK] Upload Macau Portuguese egg tart.jpg from Wikimedia Commons (CC BY-SA 4.0, Pauloleong2002)

== Summary ==
Portuguese-style egg tart in Macau.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Portuguese_egg_tart_in_Macau.jpg
* '''Author:''' Pauloleong2002
* '''License:''' CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0
* '''Original Commons file:''' File:Portuguese egg tart in Macau.jpg
* '''Original description:''' Portuguese egg tart in Macau
* '''Downloaded:''' 2026-09-21 for Chinese Food Wiki (CFWK bot)
* '''Note:''' Retrieved as Commons 1280px thumbnail (rate-limit safe); under site 10MP / 12.5MP thumbnail limits.

== Licensing ==
This file was copied from Wikimedia Commons under a free license (CC BY-SA 4.0); license and attribution retained.

Baijiu

2026-09-21T10:46:23Z

Admin: [CFWK] Add Commons image to infobox (Baijiu Jiugui.jpg, CC BY 3.0)

{{#seo:
|title=Baijiu 白酒 - Chinese Food Wiki
|description=Baijiu (白酒) is China's traditional distilled spirit, typically 40–60% ABV, served at banquets and celebrations.
}}

{{Infobox chinese food
|image=Baijiu Jiugui.jpg
|alternate_name=白酒
|pinyin=báijiǔ
|country=China
|region=Nationwide (famous styles from Sichuan, Guizhou, Shanxi, and elsewhere)
|course=Drink
|type=Distilled spirit
|other=Aroma styles include strong-aroma, sauce-aroma, light-aroma, and rice-aroma
}}

== Introduction ==
Baijiu (白酒, ''báijiǔ'', literally “white liquor”) is the most widely consumed distilled spirit in China. It is usually made from sorghum or mixed grains, fermented with ''qu'' starter, and distilled to roughly 40–60% alcohol by volume. Baijiu is clear in color and is traditionally drunk neat in small cups at banquets, weddings, and business meals.<ref name="wp">[https://en.wikipedia.org/wiki/Baijiu English Wikipedia]</ref>

Major aroma categories include strong-aroma (浓香), sauce-aroma (酱香, associated with Guizhou styles such as Moutai), light-aroma (清香, associated with Shanxi fenjiu), and rice-aroma (米香). Sichuan and Guizhou are especially famous production regions; see also [[Sichuan Food]] and [[Guizhou Food]].
== Related ==
* [[Chinese Drink]]
* [[Sichuan Food]]
* [[Guizhou Food]]

== See also ==

* [[Chinese Drink]]
* [[Sichuan Food]]
* [[Chinese Food Map]]
* [[Doubanjiang]]
* [[Mapo Tofu]]
* [[Tea]]
* [[Types Of Taste]]

== References ==

{{reflist}}

File:Baijiu Jiugui.jpg

2026-09-21T10:46:21Z

Admin: [CFWK] Upload Baijiu Jiugui.jpg from Wikimedia Commons (CC BY 3.0, Badagnani)

== Summary ==
A bottle and glass of Jiugui baijiu.

* '''Source:''' https://commons.wikimedia.org/wiki/File:Jiugui.jpg
* '''Author:''' Badagnani
* '''License:''' CC BY 3.0 — https://creativecommons.org/licenses/by/3.0
* '''Original Commons file:''' File:Jiugui.jpg
* '''Original description:''' A glass and bottle of Jiugui (酒鬼; pinyin: jiǔ guǐ; lit. "drunkard" or "alcoholic"; also called Sot), a brand of baijiu (clear distilled Chinese liquor made from spring water, sorghum, glutinous rice, and wheat), produced by the Hunan Jiugui Liquor Co
* '''Downloaded:''' 2026-09-21 for Chinese Food Wiki (CFWK bot)
* '''Note:''' Retrieved as Commons 1280px thumbnail (rate-limit safe); under site 10MP / 12.5MP thumbnail limits.

== Licensing ==
This file was copied from Wikimedia Commons under a free license (CC BY 3.0); license and attribution retained.