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Food and dining · Page 7

Food, cuisines, restaurants and restaurant guides.

651 entries

Concepts

Poyang Yugu

Intangible cultural heritage

Poyang yugu is a narrative drum-song genre of the Poyang Lake area, also called daoqing, and a provincial intangible cultural heritage item of Jiangxi.

Concepts

Lake-City Three-Fish Stew

Dish

Lake-City Three-Fish Stew is a traditional Poyang dish made by pan-cooking several fish from Poyang Lake, including mandarin fish, catfish and yellow catfish. It was named one of Poyang's ten signature dishes in 2021.

Concepts

Yellow Catfish Stewed with Chunbulao Greens

Dish

Yellow catfish stewed with chunbulao is a traditional Poyang dish combining Poyang Lake yellow catfish with the local chunbulao greens. The tender fish, fragrant greens and rich broth made it one of Poyang's ten signature dishes in 2021.

Concepts

Cured Pork and Frosted Greens Casserole

Dish

Cured pork and frosted greens casserole is a Poyang winter home dish made with greens gathered after frost, cured pork and shiitake mushrooms. It was named one of Poyang's ten signature dishes in 2021.

Concepts

Shuanggang Sea-Cucumber Cakes

Snack

Shuanggang sea-cucumber cakes are a Poyang snack from Xiaohua village in Shuanggang Town, baked until crisp and easy to keep.

Concepts

Poyang Sweet Rice-Flour Cake

Snack

A traditional Poyang snack made from glutinous rice flour. The dough is layered and curled into a ring, fried until golden, drained, then dusted with a mixture of sugar and rice flour. It is crisp outside, tender inside, chewy and sweet. It was named one of Poyang's ten signature snacks in 2021.

Concepts

Chunbulao: Poyang Mustard Green

Local specialty

A local mustard green associated with the old town of Poyang and the shores of East Lake. Reports say it gives way to ordinary mustard greens a few li outside town. It is one of the “Three Treasures of Poyang,” along with Zhuhu silverfish and lihao. Pickled, it is crisp, aromatic and keeps well; it is often cooked with yellow catfish.

Concepts

Lihao Stir-Fried with Cured Pork

Dish

A traditional Poyang dish combining tender lihao stems with cured pork. The pork's salty, savory flavor complements lihao's herbal aroma, while the greens remain bright and the pork turns golden. It was named one of Poyang's ten famous dishes in 2021.

Concepts

Zhuhu Silverfish

Local specialty

A small, delicate freshwater fish from the waters of Zhuhu Township in Poyang County. It is white and translucent, shaped like a jade hairpin, and counted among the “Three Treasures of Poyang.” Zhuhu is surrounded by water on three sides; the township has about 30,000 mu of aquaculture-capable water.

Concepts

Silverfish Stir-Fried with Three Shreds

Dish

A Poyang dish made by stir-frying Zhuhu silverfish with three shredded ingredients. It was named one of Poyang's ten famous dishes in 2021. Zhuhu silverfish are described as jade-hairpin shaped, white and translucent, with delicate, savory flesh.

Concepts

Fish Head Stewed with Doucong

Dish

A Poyang dish of fresh fish head simmered into a milky broth with doucong, a local soybean product especially associated with Yudunjie. As the doucong absorbs the broth, it becomes plump and juicy. The dish was named one of Poyang's ten famous dishes in 2021.

Concepts

Poyang Chicken with Fermented Black Beans

Dish

A traditional Poyang chicken dish. Chunks of free-range chicken are briefly seared, combined with fermented black beans and steamed over high heat. At home, the chicken may be steamed in an enamel bowl above hot water beneath a rice steamer, or cooked inside rice so both finish together. It was named one of Poyang's ten famous dishes in 2021.

Concepts

Poyang Brined Mandarin Fish

Dish

A banquet dish from Poyang made by salting mandarin fish in brine for several days, rinsing it, lightly frying it and finishing it over low heat. The cooked fish has a distinctive briny aroma and savory flavor. It was named one of Poyang's ten famous dishes in 2021.

Concepts

Northern Poyang Steamed Pork with Rice Flour

Dish

A farmhouse dish from northern Poyang made by steaming pork with alternating lean and fatty meat mixed with rice flour and sesame. A serving has four large pieces, each weighing at least three Chinese liang; the pork is tender and the coating fragrant. It was named one of Poyang's ten famous dishes in 2021.

Concepts

Poyang Pork and Sheep Blood Thick Soup

Snack

A traditional Poyang thick soup made with pig's and sheep's blood, eaten during the local New Year. It was named one of Poyang's ten signature snacks in 2021. A local tourism account also cites a passage in Hong Mai's Yijian Zhi about a Raozhou vendor selling blood soup.

Concepts

Poyang Filled Maltose Candy

Snack

A traditional Poyang sweet with a maltose shell and black sesame filling, known for its crisp, soft and sweet texture. It was named one of Poyang's ten signature snacks in 2021; its making technique is listed as a Jiangxi provincial intangible cultural heritage representative project.

Concepts

Tianfanjie Rice-Flour Dumpling

Snack

A steamed dumpling from Tianfanjie Town, Poyang, made with a wrapper of high-quality Poyang Lake rice flour and a filling of chives, dried tofu and lean pork. Its wrapper is translucent and delicate, with a balanced softness and firmness. It was named one of Poyang's ten signature snacks in 2021.

Concepts

Yellow Catfish Rice Noodles

Snack

A Poyang noodle dish made with local rice noodles served in broth simmered from yellow catfish from Poyang Lake. Named one of Poyang's ten signature snacks in 2021, it is eaten year-round and described as a local food tradition passed down through generations.

Concepts

Poyang Crayfish

Dish

A locally farmed crayfish dish from Poyang, selected among the “Ten Famous Dishes of Poyang” in 2021. The area has abundant waterways and suitable water quality and temperatures; its farmed crayfish are noted for thin shells, tender meat, rich roe and springy flesh.

Concepts

Jiushui Faba: Poyang Fermented Wheat Cake

Snack

A traditional fermented wheat cake from Poyang. Dough made with flour and water is fermented with either sweet fermented rice wine or saved starter, sweetened, shaped into a flat round and steamed. It is soft yet chewy; in 2021 it was named one of Poyang's ten signature snacks.

Concepts

Lihao (Poyang Wetland Herb)

Local specialty

Lihao is a wild herb growing in Poyang Lake wetlands. Its tender stems are eaten, and it is grouped with whitebait and chunbulao as the “Three Treasures of Poyang.” On the lake's eastern shore, it is commonly stir-fried with cured pork.

Concepts

Doucong: Poyang Soybean Curd

Local specialty

Doucong is a soybean-based food from Poyang, especially associated with Yudunjie. It is commonly simmered with fresh fish head; the pieces absorb the rich broth and become plump and juicy.

Concepts

Poyang Scallion Pastry

Snack

A traditional snack from Poyang. It was named a Chinese Famous Snack in 2018, and its making technique was listed in Shangrao's fifth batch of municipal intangible cultural heritage representative projects. In 2021 it was also selected among Poyang's ten signature snacks.

Concepts

Poyang Fried Rice Noodles

Snack

A rice-noodle dish from Poyang County, Jiangxi, made with locally produced noodles described as fine-textured and resilient during boiling and stir-frying. It was named one of Poyang’s Top Ten Famous Snacks in a local contest in 2021; the title is not national intangible heritage status.

Concepts

Poyang Youtiao with Maci

Snack

A snack from Poyang, Jiangxi, combining a crisp youtiao (fried dough stick) with soft, sweet maci, a glutinous rice cake. It was named one of Poyang’s Top Ten Famous Snacks in a local food contest in 2021; the title is a local award, not national intangible heritage status.

Concepts

Luosifen

Snack

Luosifen is a rice-noodle dish from Liuzhou, Guangxi, served with river-snail broth, sour bamboo shoots, pickled beans, wood-ear mushrooms, peanuts and tofu skin. Its making technique entered China's national intangible cultural heritage list in 2021; Liuzhou's first packaged-product company appeared in late 2014.

Concepts

Shengjian Mantou

Dish

Shengjian is a pan-fried filled bun common in Shanghai and the Jiangnan region. Shanghai intangible-heritage records describe its early sale in teahouses, specialist shops after the 1930s, and two local styles.

Concepts

Nanjing Duck Blood and Vermicelli Soup

Dish

A Nanjing soup of duck blood, offal, glass noodles and tofu puffs in duck broth. Duck blood soup was already popular locally; the date and creator of the vermicelli version remain uncertain.

Concepts

Changsha stinky tofu

Snack

A fermented tofu snack from Changsha, Hunan. Tofu is soaked in fermented brine and deep-fried, producing a crisp exterior and tender centre; it is often served with chili. Huogongdian's preparation technique entered China's national intangible cultural heritage list in 2021.

Concepts

Chongqing hot pot

Dish

A numbing and spicy hot pot associated with the Sichuan–Chongqing region, typically flavored with beef tallow, chili and Sichuan pepper. Common ingredients include tripe, aorta and duck intestines; the nine-grid pot is a well-known format.

Concepts

Chaoshan beef balls

Snack

A signature Chaoshan snack made by pounding beef into a paste and hand-shaping it into springy balls. They are served in hot pot or with soup noodles and rice noodles; the craft was added to Guangdong's provincial intangible cultural heritage list in 2018.

Concepts

Biangbiang noodles

Dish

A traditional hand-pulled noodle dish from Guanzhong, Shaanxi, named for its broad, belt-like noodles. It is commonly served with minced topping and chili oil, scallions and garlic.

Organizations

Lee Kum Kee

Company · 1888

Lee Kum Kee is a Hong Kong sauce manufacturer founded in 1888 by Lee Kum Sheung in Nanshui, Guangdong (now Nanshui, Zhuhai), who is credited with inventing oyster sauce. Headquartered in Tai Po, Hong Kong, it makes more than two hundred products including oyster sauce, soy sauce and XO sauce, sold in over a hundred countries and regions.