Lvdagun1 by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
China boasts a diversity of culinary heritages, woven together from a myriad of regional and ethnic cuisines, each with its own unique taste and style. Considered to be beyond measure, the variety of dishes seems as endless as the stars in the sky. However, not all of these dishes are created equally; some of them stand out as a result of their unusual appearances, flavors, or names.
Over the years, these dishes have stood the test of time, contributing to the richness of Chinese culinary traditions, generating substantial revenue, and earning the affection and preference of a vast majority of diners. Prepare yourself for a thrilling journey through the history and culture of Chinese cuisine!
Preserved eggs by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
1. Pine-patterned eggs
Pine-patterned eggs, also known as century eggs, are a traditional snack enjoyed by the Han people in China for over a thousand years. Century eggs were mentioned in the ancient novel Romance of the Three Kingdoms. Pine-patterned eggs are usually made from either duck or chicken eggs marinated in a strong alkaline solution. This solution causes the protein to turn into a gel-like substance and emit a unique aroma. The eggs have a black and semi-transparent appearance.
The appearance of century eggs can be intimidating to those who are faint of heart. Some people dub them the “devil’s eggs”. However, these eggs offer a sensory delight with their smooth texture, understated taste, and enduring aroma. They can be served with various dishes, such as lean pork congee, cold tofu, and fish fillet soup.
Thanks to advancements in processing technology, the traditional century eggs are now devoid of harmful heavy metals and bacteria. Pine-patterned eggs have become a healthier and safer option than ever before. However, it is essential to note that pine-patterned eggs have a high alkaline content, so it is advisable to refrain from consuming them alongside acidic foods like brown sugar and plums. Additionally, these eggs should be steamed before consumption, and they are not recommended for children.
Fishwort by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
2. Houttuynia cordata
Houttuynia cordata has been considered a versatile herb for centuries. Utilized in traditional Chinese medicine, it has found another use as an excellent accompaniment for main dishes, especially when served cold.
Houttuynia cordata has a distinctive flavor which some people found unpleasant. It's therefore an acquired taste that not everyone can appreciate. Nevertheless, contemporary medical research has confirmed the presence of abundant antibacterial components in it, establishing it as a healthy, nutritious food. In addition to its use in traditional Chinese medicine and traditional medicine among Chinese ethnic minorities, it's also used in a variety of dishes in Thailand.
Changsha stinky tofu by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
3. Stinky tofu
Stinky tofu is a dish that presents a culinary paradox, as it pleases the palate while offending the nose. This classic Chinese delicacy manifests distinct versions in northern and southern China, each with its specific charm. Stinky tofu varieties in Changsha and Nanjing are some of the better-known ones.
Stinky tofu’s pungent odor is due to hydrogen sulfide (H2S) produced during the fermentation, marination, and post-fermentation processes. The protein breaks down into amino acids that release a savory flavor.
Despite its unassuming appearance, it demands a complex production process that includes frying, marinating and fermenting. The snack is a creation of nature, requiring a delicate balance of temperature and humidity throughout the production process.
Sugarcane by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
4. Sugarcane
For generations, people have long enjoyed the simple pleasure of chewing on raw sugarcane. The crop is grown in temperate and tropical regions, and harvested for sucrose. Sugarcane is rich in both sugar and water, and also contains various proteins, vitamins, fats, calcium, iron, and other substances that provide significant advantages to human metabolic processes.
The ancients employed a clever way of eating sugarcane. They started from the bottom and worked their way to the head of the sugarcane. This method allowed them to transition from the less sweet to the sweeter end, symbolizing the concepts that hardship must come before happiness and that life gets better with age. Gu Kaizhi, an outstanding painter in the Eastern Jin dynasty, called this method of eating sugarcane “gradually getting better”.
Sugarcane has a tough exterior that must be peeled off with the teeth. The task of using teeth throughout the consumption process is further exacerbated due to the thicker inner fibers of the sugarcane. As you relish its sweetness, sugarcane functions as a natural tooth cleaner, it aids in enhancing the teeth’s resistance to cavities and promotes self-cleaning capabilities. Additionally, sugarcane provides a cosmetic and promotes self-cleaning capabilities.
Snail noodle by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
5. River snail rice noodles
River snail rice noodles is a signature snack originating from Liuzhou, Guangxi province. It's known for its distinctive taste, which combines spiciness, freshness, sourness, and heat.
With its sour and spicy kick, snail soup is the standout component of the river snail rice noodles. It features Liuzhou’s unique soft, chewy, and refreshing rice noodles mixed with sour bamboo shoots, peanuts, fried tofu skin, daylily, dried daikon, as well as other ingredients.
Although its aroma might be challenging to some, river snail rice noodles is an absolute delight for the taste buds. The sour bamboo shoots are the heart and soul of river snail rice noodles, as they impart a sour flavor to the dish. The conventional technique for crafting river snail rice noodles has earned it recognition on the national intangible cultural heritage list. River snail rice noodles, a dish with a “notorious” reputation, has achieved a remarkable feat.
Lvdagunr ( Glutinous Rice Rolls with Sweet Bean Flour) by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
6. Glutinous rice rolls stuffed with red bean paste
This traditional Beijing snack is a Manchu delicacy featuring glutinous rice rolls filled with sweet red bean paste. These rolls exhibit an enchanting tricolor exterior, featuring shades of yellow, white, and red. The finishing touch of this snack involves sprinkling some soybean flour over the sticky rolls, making them look like they have been covered in the dust that flies up when wild donkeys frolic in the countryside. Hence, they are dubbed “donkey rolling”.
Don’t be fooled by its name; its flavor will surprise you. This dish is a vibrant and flavorful delight, showcasing sticky rice flour, soybean flour, sugar sesame oil and osmanthus, garnished with green and red julienned orange peel and melon seeds. It presents a delightful fusion of sweet indulgence and velvety bean flour. With its inviting golden hue and soft texture, it offers a pleasurable experience for both the eyes and the palate. Standing as a timeless classic snack.
