Chinese Food 中国美食

Gaiwan tea 盖碗茶

The flavor depends on the tea chosen, and successive additions of hot water change its strength and aroma.

Chengdu youcha 成都油茶

Soft, warm paste contrasts with brittle fried dough, while sesame, pepper or other condiments add aroma. Despite the name, this version is not a brewed-tea drink.

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Three-grain sweet paste 三合泥

The texture is smooth but substantial, with a toasted, nutty aroma and a rich sweet finish. It is a warm confection rather than a light pudding.

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Pork slices with garlic sauce 蒜泥白肉

Soft meat and yielding fat contrast with sharp garlic, fragrant chili and crisp cucumber, making the cold plate feel lighter than a braise.

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Pork trotter and snow-bean soup 雪豆蹄花

The soup is mellow and savory, while the trotter skin and tendons become gelatinous. Soft beans add a creamy contrast to the richer pork.

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Pork belly with preserved greens 咸烧白

The pork is soft and rich, contrasting with the darker, more fibrous greens. The sauce is concentrated and designed to accompany rice.

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Spicy rabbit heads 麻辣兔头

The snack is intensely savory and spicy, with tender pockets of meat, skin and more gelatinous textures.

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Qionglai milk-broth noodles 奶汤面

The noodles are smooth and springy, surrounded by a savory, full-bodied soup. A meat topping can make the bowl more substantial.

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Steamed rice-flour cakes 蒸蒸糕

They are soft and gently crumbly, with a mild rice aroma and a sweeter center or topping when included.

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Hakka ginger chicken 客家姜汁鸡

The chicken stays firm and savory, while ginger provides sharp fragrance without necessarily relying on heavy chili.

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Hot-oil crisped goose 油烫鹅

The skin is fragrant and crisp, while the meat remains savory and tender. Bone-in pieces create a more involved eating experience than sliced boneless roast meat.

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Fish with huoxiang herb 藿香鱼

Tender fish takes on a distinctive herbal fragrance with mint-like or anise-like notes, set against the richer sauce and any accompanying vegetables.

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