Discover Chinese food
Local dishes, ingredients and the stories behind them.
Huitou pan-fried parcels 回头
Crisp contact points give way to supple dough and a juicy, savory center. The exact meat and vegetable combination depends on the maker.
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Shidasu flaky pastries 什大酥
The outer pastry flakes easily, while a softer filling supplies sweetness or a more savory contrast.
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Garlic stir-fried offal 老爆三
The dish should combine tender meat with firmer offal and a strong, fresh garlic aroma. A glossy coating clings to the pieces without becoming a large bowl of gravy.
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Cornbread with braised small fish 贴饽饽熬小鱼
This pairs a savory, often robust fish braise with coarse-grained corn sweetness. The bread's browned surface contrasts with its softer center.
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Crisp bean-curd-skin rolls 卷圈
The outer layer crackles while the filling stays moist and lightly springy, creating a rich contrast despite its vegetable-heavy contents.
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Fried vegetable balls 素丸子
The best freshly fried examples have a crisp, uneven shell and a softer, vegetable-rich center. Their flavor is savory and gently sweet from the vegetables.
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Shrimp with braised wheat gluten 虾仁笃面筋
Springy gluten and delicate shrimp provide two very different kinds of bite. The main impression is savory richness rather than an assertive chili heat.
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Whitebait and crab hotpot 银鱼紫蟹火锅
Fine fish brings delicate flesh, while crab contributes a sweeter, stronger seafood flavor to the broth. Shells require slow, attentive eating.
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Stir-fried freshwater shrimp 炒青虾仁
The pieces should be tender and springy, with a delicate sweetness and a lightly glossy surface. Excessive sauce or long cooking can obscure that texture.
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Lard-enriched flatbread 脂油饼
It tastes richer than plain steamed bread, with a savory aroma and a combination of crisp edges and soft crumb. Thickness and layering vary by shop.
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Zhongwang sausage 中旺香肠
The slices are firm enough to cut neatly but remain tender, with concentrated pork savoriness and a persistent spice aroma.
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Crisp sweet-and-sour carp 罾蹦鲤鱼
The sauce brings a sharp-sweet contrast to the fried exterior, while the flesh underneath should remain moist. Bones still require attention.
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