Buddha jumps over the wall (Fotiaoqiang)

佛跳墙01

This is the most famous Fujian-style soup. The original recipe was created in 1876 by the main chef at the Juchunyuan restaurant. It is not a simple homemade soup; it is extravagant and complicated. Up to 30 ingredients are used in the making of this soup. Among them, most of the ingredients are unusual and rare, such as abalone (a type of sea snail), Shark’s fin and sea cucumber. Other ingredients are also highly prized for this soup, including pigeons’ eggs, squid, good quality ham, scallion, chicken, duck stomachs, fish stomachs, pork, and particular types of mushroom. In fact, every restaurant has its own unique recipe for this soup and purposefully keeps it a secret.

佛跳墙02This dish is so delicious that supposedly not even Buddha could resist the temptation and so jumped over the walls of the monastery to get it. Thus it is called “Buddha jumps over the wall” and, for the same reason, is sometimes called “Buddha’s temptation”.

Guizhou Local Snacks

The variety of flavours used in Guizhou cuisine means that, no matter what you fancy, there’ll be a local snack to satisfy your craving. Whilst the snacks in other provinces may strike us as far too large to simply be called snacks, the ones in Guizhou have been perfectly portioned to pack a big punch in a small package. The key to the potency of these snacks is in their liberal use of seasoning, which adds layers of flavour that one wouldn’t expect from such a small dish. We’ve included here just a few of the tastiest morsels that you might encounter on your travels in Guizhou.

stuffed Tolu BallBean Curd Balls or Stuffed Tofu Balls (豆腐圆子)

These crispy bean curd balls are a beloved local snack throughout Guizhou province. Tiny balls of tofu are rolled up and fried until they are golden brown on the outside and tender on the inside. Sometimes pork mince and green onions are chopped up and stuffed into the bean curd balls to add extra flavour. Traditionally bean curd balls are served with a sauce made from crushed chilli powder, soy sauce, sesame oil, vinegar, pepper and chopped green onions.

Changwang Noodles (肠旺面)

changwang noodlesChangwang noodles are the breakfast of choice for most Guizhou locals. The noodles themselves are made from eggs, and are gently boiled in water before being scooped up and delicately ladled into a bowl of steaming chicken broth. The noodles are then garnished with cooked pork offal, blood curd[1], crispy diced pork, green onions and chilli oil. The crispy slices of pork, the soft blood curd and the aromatic soup all come together to make a dish that is frankly far too delicious to just have for breakfast.

Lovers Tofu (恋爱豆腐果)

lover TofuThe name “Lovers Tofu” was adopted during World War II. This snack was frequently used to stave off hunger when locals were waiting for the all-clear after an air raid siren sounded. Supposedly, since these moments also allowed local men and women to mingle freely and frequently resulted in the development of romantic partnerships, the tofu was aptly dubbed “Lovers Tofu”. The recipe for Lovers Tofu varies from vendor to vendor, but traditionally it consists of a square of tofu, about the size of your palm, that is gently grilled until it is golden brown on the outside but still soft on the inside. The vendor then slices open the centre of the square and fills it with finely chopped zhe ergen[2] and a sauce made from red chillies, soy sauce, vinegar, sesame oil, garlic and ginger.

SiwawaSiwawa (丝娃娃)

The name Siwawa literally means “silk doll” in Chinese and is derived from the appearance of this snack, which supposedly looks like an infant swaddled in cloth. First you take a thin rice-flour pancake and liberally fill it with shreds of vegetables like seaweed, radishes, bean sprouts, cucumber, zhe ergen, and fried soybeans. Chilli paste is added last and the pancake is then rolled up. The vendor will usually add some sauce to the pancake to taste. This snack is an explosion of flavours, spicy and sour, crispy and wonderfully refreshing.

la rouLa Rou (贵州腊肉)

La Rou is a kind of bacon that originated from the Miao ethnic minority. The local Miao people allow their pigs to roam freely because they believe this will keep them fat and happy. They cure and smoke the bacon in their own homes, which gives the bacon its distinctively salty, succulent and smoky flavour.

 

[1] Blood curd: A gelatinous curd, like tofu, made from the blood of an animal, usually a pig. Its flavour resembles that of British black pudding, but its texture is much softer.

[2] Zhe ergen: An edible root that is usually found growing near rice fields. It’s said to have a fresh, peppery flavour and a satisfyingly woody crunch, although some people describe its flavour as medicinal and bitter.

Beijing Instant-boiled mutton or Beijing Mutton Hotpot

 

instant-boiled mutton

The pot is made from copper and has a coal-burning stove incorporated into its base, which is used to heat the pot and thus the soup inside of the pot. The soup in which the mutton is boiled is considered very good for your general health because of the herbs that are used in it.

Mutton and beef slices are the most commonly chosen types of meat for the hotpot. Fresh mutton has a richer flavour and is more expensive than frozen mutton. Besides mutton and beef, cow stomach, fish, tofu and vegetables are also popular choices for hotpot ingredients. Noodles are generally left to be boiled towards the end of the meal, but some people prefer to use rice cakes instead.

羊肉片02The sauce that you dip the meat into before eating it also plays an important role in the flavour of the dish. The sauce is usually a mixture of sesame seed oil, chilli oil, flowers from the Chinese chive and minced scallion.

Beijing hotpot is different from Sichuan hotpot, which is the most famous style of hotpot in China. Sichuan hotpot usually uses a spicy soup as its base and is cooked using a small electric cooker. The traditional Beijing hotpot, on the other hand, uses a milder soup as its base and is cooked using a coal burning stove.

 

Join our tour to taste Beijing Mutton Hotpot: Explore Chinese Culture through the Ages

Dong Oil Tea

dong oil tea 01

Oil tea is the traditional drink of the Dong ethnic minority. In Chinese it is referred to as yaucha or youcha (油茶), which literally means “oil tea”. It is consumed on a daily basis by Dong people, usually as part of their breakfast, but also plays a focal role in festivals and ceremonies, particularly the guest welcoming ceremony. It is perhaps better described as a “tea soup”, since it is thicker than normal tea and contains solid ingredients, such as peanuts. Oil tea comes in many different varieties, including lima-bean tea, red pea tea and white pea tea, although the basic components of the tea remain relatively unchanged.

Firstly, tea seeds are pressed to make what is called tea oil. Although these tea seeds are harvested from tea trees, they do not come from the same species of tea tree as the tea leaves used in the oil tea. Sticky or glutinous rice is cooked so that it is lovely and soft, and then dried out in the sun. After it has dried completely, it is fried in the tea oil until the rice grains puff up like popcorn. Additional ingredients, such as peanuts and soybeans, are then stir-fried. Finally, black or green tea leaves are quickly fried in the hot tea oil until they are crisp. The puffed rice, tea leaves and additional ingredients are added to individual bowls. Before the hot water is poured into the bowl, the host will normally add some extra ingredients to enhance the flavour of the tea, such as pork offal, chopped pork liver, green onions, chopped garlic leaves and salt.

dong oil tea 02The ritual surrounding the oil tea is particularly fascinating. Each guest will be presented with a bowl full of the aforementioned ingredients and one chopstick. It is said that Dong women can eat any snack using just one chopstick without piercing the food itself. In this instance, the chopstick is there primarily to indicate when you are done drinking the tea and not as a tool for drinking it. Hot water is then poured into the bowls and the tea is left to steep. Only women will serve the tea and the first bowl is always served to the oldest member of the family or the guest, following thereafter from oldest to youngest. However, out of politeness you should not start drinking the tea until everyone has been served and the hostess indicates you may begin drinking by saying “please”. As a sign of respect, every guest should drink at least three bowls of tea. The first three to four bowls of tea are usually salty, followed by a sweet tea. Once you have drank your fill, you must place the chopstick across your bowl to indicate that you are finished, otherwise the hostess will continue filling your bowl until you are ready to burst!

Oil tea is traditionally served with an array of snacks, including batter-fried fish, pickled vegetables, nuts, and fried corn. One could even say that the oil tea ceremony in Dong culture is like a Chinese version of afternoon tea in England! If you happen to be traveling through a Dong village, some friendly villager will undoubtedly invite you in for a bowl of oil tea. Although it is vastly different from the black tea that we are accustomed to, it is none-the-less healthy, tantalisingly aromatic and unexpectedly delicious. Once you catch the scent of the crispy tea leaves and the steaming bowls of rich, oily tea, we’re sure you’ll want to have a bowl!

Guizhou Local Snacks

The variety of flavours used in Guizhou cuisine means that, no matter what you fancy, there’ll be a local snack to satisfy your craving. Whilst the snacks in other provinces may strike us as far too large to simply be called snacks, the ones in Guizhou have been perfectly portioned to pack a big punch in a small package. The key to the potency of these snacks is in their liberal use of seasoning, which adds layers of flavour that one wouldn’t expect from such a small dish. We’ve included here just a few of the tastiest morsels that you might encounter on your travels in Guizhou.

Bean Curd Balls or Stuffed Tofu Balls (豆腐圆子)

豆腐圆子

These crispy bean curd balls are a beloved local snack throughout Guizhou province. Tiny balls of tofu are rolled up and fried until they are golden brown on the outside and tender on the inside. Sometimes pork mince and green onions are chopped up and stuffed into the bean curd balls to add extra flavour. Traditionally bean curd balls are served with a sauce made from crushed chilli powder, soy sauce, sesame oil, vinegar, pepper and chopped green onions.

Changwang Noodles (肠旺面)

肠旺面

Changwang noodles are the breakfast of choice for most Guizhou locals. The noodles themselves are made from eggs, and are gently boiled in water before being scooped up and delicately ladled into a bowl of steaming chicken broth. The noodles are then garnished with cooked pork offal, blood curd[1], crispy diced pork, green onions and chilli oil. The crispy slices of pork, the soft blood curd and the aromatic soup all come together to make a dish that is frankly far too delicious to just have for breakfast.

Lovers Tofu (恋爱豆腐果)

恋爱豆腐果

The name “Lovers Tofu” was adopted during World War II. This snack was frequently used to stave off hunger when locals were waiting for the all-clear after an air raid siren sounded. Supposedly, since these moments also allowed local men and women to mingle freely and frequently resulted in the development of romantic partnerships, the tofu was aptly dubbed “Lovers Tofu”. The recipe for Lovers Tofu varies from vendor to vendor, but traditionally it consists of a square of tofu, about the size of your palm, that is gently grilled until it is golden brown on the outside but still soft on the inside. The vendor then slices open the centre of the square and fills it with finely chopped zhe ergen[2] and a sauce made from red chillies, soy sauce, vinegar, sesame oil, garlic and ginger.

Siwawa (丝娃娃)

丝娃娃

The name Siwawa literally means “silk doll” in Chinese and is derived from the appearance of this snack, which supposedly looks like an infant swaddled in cloth. First you take a thin rice-flour pancake and liberally fill it with shreds of vegetables like seaweed, radishes, bean sprouts, cucumber, zhe ergen, and fried soybeans. Chilli paste is added last and the pancake is then rolled up. The vendor will usually add some sauce to the pancake to taste. This snack is an explosion of flavours, spicy and sour, crispy and wonderfully refreshing.

La Rou (贵州腊肉)

贵州腊肉

La Rou is a kind of bacon that originated from the Miao ethnic minority. The local Miao people allow their pigs to roam freely because they believe this will keep them fat and happy. They cure and smoke the bacon in their own homes, which gives the bacon its distinctively salty, succulent and smoky flavour.

 

[1] Blood curd: A gelatinous curd, like tofu, made from the blood of an animal, usually a pig. Its flavour resembles that of British black pudding, but its texture is much softer.

[2] Zhe ergen: An edible root that is usually found growing near rice fields. It’s said to have a fresh, peppery flavour and a satisfyingly woody crunch, although some people describe its flavour as medicinal and bitter.

 

Taste some authentic Guizhou Local Snacks on our travel: Explore the culture of Ethnic minorities in Southeast Guizhou

Guizhou Cuisine

guizhou-cuisine-zhe-er-gen

In Guizhou, the local saying goes: “without eating a sour dish for three days, people will stagger with weak legs”. Guizhou cuisine is simply so delectable that the locals believe they can’t go a day without having one of their signature spicy, sour dishes. Guizhou cuisine is similar to that of its neighbouring provinces, Sichuan and Hunan, in that it employs predominantly spicy, peppery and sour flavours. However, the sourness of Guizhou cuisine is different to that of Hunan’s and it is not as potently spicy as Sichuan cuisine. Signature dishes in Guizhou are designed to match the saucy tang of the local liquors, such as Maotai liquor, as the two will often be consumed together.

This style of cuisine is renowned for its use of pickled, salty vegetables called yancai. Many different vegetables can be used to make yancai. These vegetables are dried when they are fresh, without any exposure to the sunlight. After they are dried, they are placed in containers, salted, sealed and then left to ferment for four to five days before they are ready to be consumed. These pickled foods are not only delectable, but are said to have medicinal properties. Guizhou cuisine is also characterised by its liberal use of dried red chillies and salty powered chilli dips. Although Guizhou cuisine differs from region to region, and sometimes from city to city, we’ve include an array of signature dishes from Guizhou that are sure to get your mouth watering.

Guizhou Hotpot (贵州火锅)

贵州火锅

Like other styles of hotpot, Guizhou Hotpot offers an array of different styles depending on location, including Kaili Fish Hot Pot with Sour Soup and Guiyang Green Pepper Young Chicken Hot Pot. These hotpots are typically peppery, sour and full of dried red chillies to give that distinctive spiciness. The base soup of Guizhou Hotpot is famous throughout China for its unique flavour and tantalising smell. The soup is boiled at the table and then you add raw ingredients, such as strips of beef or tofu, depending on your preference. All of the food is cooked at the table and the soup itself can be topped up throughout the meal. We recommend that, before you start cooking, you get a bowl of spices to dip the food in once it is cooked.

Sour Soup Fish (酸汤鱼)

酸汤鱼Thanks to Guizhou’s ethnic diversity, it is one of the few provinces in China where cuisine from ethnic minorities can be enjoyed. Sour Soup Fish is a perfect example, as it is a staple dish in Miao culture that originates from Kaili. The soup broth is made of pickled cabbage and pickled chillies to give it a hot sour tang, along with ginger, wild tomatoes, shallots, pepper and a few other vegetables. The liberal use of an unusual Chinese spice known as huajiao, which is made from the berries of the Chinese prickly ash tree, gives the broth a unique flavour that would be unfamiliar to a non-Chinese palate. After the broth is bubbling and the aroma of the soup fills the air, the sweet, clear white flesh of the river fish is added. The river fish used in this dish is always locally sourced and tastes incredibly fresh. You must be careful when eating the fish, as there are many tiny bones in the meat.

糟辣椒脆皮鱼Crackling Fish with Zao Pepper (糟辣椒脆皮鱼)

Zao pepper is a spice made up of fermented chilli paste that is unique not only to China but specifically to Guizhou province. The dish is made by breading a fresh carp in a mixture made from flour, eggs and salt. The fish is then fried so that it is mouth-wateringly crispy on the outside but fluffy and moist on the inside. After the fish is fried, ginger, zao pepper and water are added to the pan to make the sauce.

Gongbao Chicken or Kungpao Chicken (宫保鸡丁)

宫保鸡丁Although Gongbao Chicken is traditionally seen as a Sichuan dish, the creator of the dish, Ding Baozhen (1820-1886), was born in Guizhou. Ding Baozhen was an influential official during the Qing Dynasty (1644-1911) and he created this dish to entertain his guests. Once the recipe got out, Gongbao Chicken became so popular that it is now widely available throughout China. The main ingredient, diced chicken, is fried with peppers, sauces, salt, vinegar, ginger, and garlic, although regional variations sometimes include nuts or other vegetables. The dish is distinctly spicy and tastes delightfully fresh.

Huaxi Beef Rice Noodles (花溪牛肉粉)

花溪牛肉粉This noodle dish originated from and was named after the district of Huaxi in Guiyang city. Although this dish may look simple, it is notoriously complicated to make. The noodle broth has an aromatically spicy taste. The dish itself is made from diced beef, handmade rice noodles, coriander, huajiao, chillies, pickled cabbage and ginger. The pickled cabbage is what gives this dish its sour tang. We recommend adding sesame oil or chilli oil to the broth to taste.

 

Taste some authentic Guizhou Cuisine on our travel: Explore the culture of Ethnic minorities in Southeast Guizhou

Shaanxi Local Snacks

As you walk through the streets of Xi’an, you’ll be bombarded with the cries of vendors selling their unique variations on local snacks. In some cases, these local snacks are held in as high esteem as the signature dishes of the province. From the sweet to the savoury, from the large to the small, snacks play a very important role in Chinese culture. So if you want a real taste of China, you need to get stuck in and try a few of the local delicacies that you won’t find in any restaurant. Thanks to its Muslim community, Shaanxi boasts a wide variety of snacks that span a myriad of cooking styles. We’ve listed a few here to whet your appetite and showcase the grandeur of Shaanxi’s local nibbles.

Roujiamo or Shaanxi Hamburger (肉夹馍)

Roujiamo or Shaanxi Hamburger

 

The Shaanxi Hamburger earned its unusual name thanks to its suspicious similarity to its Western cousin. That being said, the two are entirely unrelated. The way roujiamo is made varies from vendor to vendor and region to region, with some vendors using mutton, some using beef, some using pork, and all of them using a different mixture of seasonings to make their roujiamo stand out from the crowd. The “mo” part of the name refers to a type of flatbread in China made from wheat flour that makes up the bun part of the hamburger. This type of bread dates all the way back to the Qin Dynasty (221-206 B.C.) and was originally baked in a clay or mud oven, although now it is often made in a frying pan or pressure cooker. The fluffiest, tastiest “mo” are made using the original method. The recipe for the meat used in roujiamo dates all the way back to the Zhou Dynasty (1045-256 B.C.) and usually consists of finely chopped meat, coriander and chillies, although recipes will vary from vendor to vendor. This tantalising snack is soft, moist and wonderfully flavoursome.

Liangpi or Cold Noodles (凉皮)

Liangpi or Cold NoodlesLiangpi are traditionally seen as one of the most popular snacks in Shaanxi. Liangpi are not actually noodles, but are often referred to as noodles due to the resemblance in shape and texture. Although liangpi are served cold, this dish is served throughout the year. Liangpi can either be made from rice flour (mianpi) or wheat flour (ganmianpi). The types of liangpi can be further subdivided into Hanzhong Liangpi, Majiang Liangpi and Shan Xin Gan Mianpi. Hanzhong Liangpi originated from the city of Hanzhong in southwest Shaanxi. These liangpi are steamed and seasoned with garlic and hot chilli oil. Majiang Liangpi are typically garnished with julienned cucumber and a sauce made from salt, vinegar, hot chilli oil and black sesame paste. Shan Xin Gan Mianpi are made from a different type of liangpi altogether, which looks darker in colour and has a firmer texture. These liangpi are always served with vinegar, chilli oil, salt, mashed garlic and bean sprouts. Whatever variety of liangpi you fancy, we’re sure that you’ll find this snack both delectable and refreshing!

Osmanthus Persimmon Cakes (黄桂柿子饼)

Osmanthus Persimmon Cakes These “cakes” are not cakes in the traditional sense of the word and actually resemble donuts in appearance, although they taste vastly different. Osmanthus Persimmon Cakes are made from the local persimmons grown in the Lintong District, which have earned the name “fire-crystal persimmons” due to their vibrant colour. A mixture of local persimmons and wheat flour is used to form a casing around the soft filling, which is made from osmanthus flowers, rose-petals, walnuts and sugar. The casing is moulded into a circular shape around the filling and is then fried in hot oil until the skin is slightly browned. The ingredients used to make the filling will vary from vendor to vendor. This snack was created by the Uyghur ethnic minority and is particularly popular in the Muslim quarter of Xi’an. These soft, crispy persimmon cakes are exotic to look at and comforting to eat.

 

Taste some Shaanxi Local Snacks on our travel Explore the Silk Road in China

 

Shaanxi Cuisine

shaanxi-cuisine-caituan

Like its neighbour Sichuan, Shaanxi’s cuisine is characterised by its intense spiciness. However, unlike other spicy styles of cuisine in China, Shaanxi differentiates itself by utilising strong, heavy, salty flavours that comfort the palate and warm the body in this particularly cold climate. The emphasis in Shaanxi cuisine is on savoury flavours so salt, garlic, onion, and vinegar are liberally used, with a marked lack of sugar compared to other styles of Chinese cuisine. As Shaanxi is in the north of China, the preferred staple dish is noodles over rice, although Shaanxi noodles differ from those of Beijing and Shanxi in terms of their width, thickness and length. When it comes to Shaanxi noodles, bigger is better. Many Shaanxi signature dishes are characterised by wheat or rice noodles that are almost freakish in size, but no less delicious than their smaller counterparts.

Shaanxi cuisine is best known for its pork and mutton dishes, although other meats, such as beef, duck and chicken, are still popular throughout the province. Shaanxi cuisine can be separated into three different types: Northern Shaanxi style, Guanzhong style, and Hanzhong style. Northern Shaanxi style is characterised by its pork dishes and its predominant use of steaming as the main cooking method. Guanzhong style is known for its distinctively heavy flavours and utilises both pork and mutton equally. Hanzhong style bears the greatest similarity to Sichuan-style cuisine and is known for its particular spiciness. Amongst the cannon of delicious Shaanxi signature dishes, we’ve selected but a few to give you an idea of what this province has to offer.

Crumbled Flatbread in Mutton Stew or Yangrou Paomo (羊肉泡馍)

Crumbled Flatbread in Mutton Stew

Yangrou Paomo is the most famous dish in Shaanxi and quite possibly one of the most famous dishes in China, receiving praise from numerous Chinese celebrities visiting Shaanxi. To this day the dish is still served in the traditional way, which may seem bizarre to people who aren’t local to Shaanxi. First you will be served with one or two pieces of wheat flour flatbread, but don’t eat them! Although it may seem like an appetizer, this bread is actually part of the main dish. You must break the bread into small pieces, the smaller the better, and this can prove quite a challenge as the bread can be quite hard. The waiter or waitress will then take the broken pieces of bread back to the chef, who will soak the crumbled flatbread in deliciously seasoned mutton gravy. After about five to ten minutes, the chef will ladle the soup and bread back into your bowl, along with a generous helping of noodles and sliced mutton. The waiter will typically offer coriander, sweet pickled garlic and hot chilli paste to garnish the dish. These accompaniments are designed to alleviate the potential greasiness of the mutton and add flavour to the dish.

Biángbiáng noodles 缺字图片缺字图片面

biangbiang noodlesThe Chinese character for “biáng” is considered one of the most complex characters in the Chinese language and still has yet to be officially featured in the Chinese dictionary. This character is so complicated that various rhymes have been written to help people remember how to write it. No one knows exactly what the character means or how it came to be, but its unfathomable complexity has helped make it and the noodles that bear its name famous throughout China. Biángbiáng noodles are known as one of the “ten strange wonders of Shaanxi province” thanks to their unusual name and characteristic shape. They are sometimes described as being like a belt due to their extreme thickness, width and length. The noodles are pulled by hand and were originally considered a poor man’s meal, as their ingredients are cheap and abundant in Shaanxi. Nowadays they enjoy great popularity and even feature in some of the trendier restaurants in Beijing. The dish differs from restaurant to restaurant with varying garnishes such as hot red chillies, coriander, beef or mutton, though the shape of the noodles remains largely the same.

Gourd-shaped Chicken or Hulu Chicken (葫芦鸡)

Gourd-shaped Chicken This dish dates back to the Tang Dynasty (618-690 A.D.) and was traditionally made using a hen that weighed only one kilogram (2 lb.). The dish does not actually contain any gourds and gets its name from the chicken, which is shaped to look like a gourd. To make the dish, a whole chicken is boiled, steamed and then fried. After that it is either shaped to look like a gourd or, in some restaurants, placed into a decorative gourd-shaped container. The tender chicken melts off the bone and the crispy skin adds a mouth-watering crunch to the dish. The chicken is normally served with a sauce made from chilli, fennel, salt and pepper, but most people say this is unnecessary as the chicken alone tastes divine. We recommend you eat this dish as part of a group, as the chicken is served whole. That being said, after one bite you may want it all to yourself!

Fish in Milk Soup (奶汤锅子鱼)

Fish in Milk Soup This dish is one of the oldest established dishes in Shaanxi and dates back over 1,300 years. It made its debut in the ancient capital city of Chang’an (modern-day Xi’an), where it was served at imperial banquets. Later it became popular with the lower class and has endured to this day. This dish is a type of hotpot. The broth is made by stewing the bones of chickens, ducks and pigs. This is what gives the broth its distinctive milky appearance. The broth is then served in an ornate red copper pot and is heated by burning local Xifeng liquor, instead of charcoal. The Xifeng liquor gives off a sweet, tantalising aroma as it is burned. Strips of clean, white flesh from a freshly-caught carp are then added to the bubbling soup. Once the fish has cooked through, the dish is ready to eat. The soup has a rich savoury flavour and it softens the carp perfectly so that the flesh flakes off easily.

 

Taste some authentic Shaanxi Cuisine on our travel Explore the Silk Road in China and Explore Chinese Culture through the Ages

 

Fujian-style Soup

fujiansoup02

 

Fujian people cannot have a meal without soup. They may be the biggest “soup fans” in all of China. So Fujian chefs have a reputation for being soup experts.

fujian soup01Fujian-style soups are slightly different to Guangdong or Cantonese-style soups, which are also very famous. Cantonese-style soups are generally thicker and take longer to cook than Fujian-style soups. Since they are a staple dish in every meal for an average Fujian family, most of the homemade Fujian-style soups are easy to make. However, even the simplest Fujian-style soup has at least five ingredients. The mixture of ingredients used in any Fujian-style soup is considered by many to be a work of art. The combination of ingredients is not just chosen because of its delicious taste, but also because of its health benefits. Physical health is always the key aim for the Chinese when it comes to drinking soups.

 

 

Join our tour to taste Fujian-style Soup:  Explore the distinctive Tulou(Earthen Structure)

Traditional Shanxi Dough Cuisine

There is an old saying in Shanxi province which states: “China has the best flour-based foods in the world, and Shanxi province has the best flour-based foods in China”. For over 2,000 years, the people of Shanxi have used their skill and imagination to develop more than 1,000 different kinds of flour-based dishes, so you’re bound to find something that suits your fancy! While noodles are regarded simply as a staple food in other parts of China, in Shanxi province they are the star attraction. The noodles can be pulled, torn, cut, rolled, or shaved to form a variety of shapes and sizes, which are in turn boiled, stir-fried, or quick-fried with a myriad of toppings and other ingredients. The signature dishes of Shanxi cuisine are characterised by their saltiness, with a touch of sourness endowed by the locally produced vinegar.

This special type of vinegar, known as Shanxi aged vinegar or Shanxi mature vinegar, is so integral to the local culture that there is even a Shanxi Vinegar Culture Museum located in Qingxu County! Although pork and chicken are used prolifically, lamb remains the most popular meat in the region and serves as a reminder of the strong cultural connections that the province has with the nomadic cultures of northwest Asia. For example, the most common dumpling filling in Shanxi is lamb mince with carrots, which you’ll struggle to find outside of the province. The signature dishes of Shanxi cuisine may not feature on any gourmet menus, but their traditional cooking methods and authentic flavours are sure to leave you in noodle heaven.

Knife-Cut Noodles (刀削面)

The act of making Knife-Cut Noodles is as much a feast for the eyes as it is for the stomach! The noodles are produced by mounting a giant block of dough either on a washboard or simply hoisted over the noodle-cutter’s shoulder. Skilled noodle-cutter’s will use a special knife to deftly shave beautifully tapered noodles straight off the block of dough and into a pot of boiling water. It takes years to master the art, and an experienced chef can supposedly shave off noodles at a rate of 200 per minute! This has given rise to the local saying: “One noodle in the boiling water, one flying in the air, and one just being cut”. Another variation, known as Scissor Cut Noodles (剪刀面), involves using a giant pair of scissors to cut the dough instead.

The noodles are typically served in a mild meat-based broth that has been seasoned with a dash of Shanxi aged vinegar. They are then topped with a plethora of tantalisingly fresh ingredients, including cucumber, leek, mung bean sprouts, soybean sprouts, pickled green beans, cubed tofu, and pork slices. In some restaurants, the noodles may be served with a thick sauce that resembles a ragout. In a province known for its excellent noodles, these are the most popular, so use your noodle and try a bowl!

Kaolaolao (栲栳栳)

If you want to try something oat-tilly different, Kaolaolao might be just the noodle for you! Unlike other popular types of noodle in Shanxi province, the dough used in Kaolaolao is made from oat flour instead of wheat flour. The dough is kneaded and moulded into tubular-shaped noodles, which are long, wafer thin, and slightly light yellow in colour. Their unusual name is derived from their circular shape, as a “kaolao” is a traditional type of bucket used by farmers and made from bamboo sticks or willow twigs. Speaking of buckets, sampling these delectable noodles is definitely something you want to cross off your bucket list!

The noodles are placed side-by-side in a steamer and, from above, they resemble a neat little honeycomb. Once they are thoroughly steamed, they are served with one or more dipping sauces. Rich tomato and garlic sauce, fabulously tart Shanxi aged vinegar based sauce, or spicy chilli sauce all form a perfect accompaniment to these delicate noodles. Some restaurants offer an alternative variety known as Ganbian or “Dry-Fried” Kaolaolao, where the noodles are quickly dry-fried with a mixture of garlic, onion, and fiery chillies.

Sorghum Fish (高粱面鱼鱼)

Much like Cat’s Ear Noodles, Sorghum Fish are named for their shape rather than their content. The short, fat noodles are thought to resemble a school of plump fish, and are made using sorghum flour. It’s really that simple! This dish is particularly popular in the region surrounding the city of Xinzhou, where sorghum is a major crop. The sorghum dough is cut and rolled by hand into its distinctive shape before being steamed. Once the noodles are cooked through, they are usually served with a simple sauce made from Shanxi mature vinegar, although they are sometimes stir-fried with lamb and a smattering of fresh vegetables. Even in a landlocked province, you can still make fish the dish of the day!

Cat’s Ear Noodles (猫耳朵)

Don’t worry; no cats were harmed in the making of these noodles! Cat’s Ear Noodles are named for their distinctive shape, which supposedly resembles tiny cat’s ears. According to local legend, one day the Qianlong Emperor of the Qing Dynasty (1644-1912) dressed himself in ordinary clothes and hired a boatman from Shanxi province to take him to West Lake in Hangzhou. They suddenly became caught in a violent storm and the rains were so heavy that they had to stop their journey. After some time, the weather did not improve, and the Emperor was racked by a painful hunger.

He asked the old boatman for some food, and the boatman replied: “All I have is some flour, but I don’t have a rolling pin to make noodles for you”. The boatman’s daughter looked down at the little kitten in her arms and swiftly thought of an idea. She began making the noodles by hand and used her fingers to create small indents in each noodle. Once they were finished, the old boatman cooked them and served them to the Emperor with a simple sauce. The Emperor was overwhelmed by how tasty the noodles were and, when he asked the boatman’s daughter what she wished to call the dish, she decided on “Cat’s Ear Noodles”. When the Emperor returned to his palace, he hired her to be his chef and, from that day onwards, her family wanted for nothing. What a purr-fect ending!

To this day, traditional Cat’s Ear Noodles are made by hand and their characteristic shape is produced by the chef pressing their thumb into the dough until it naturally rolls up. Much like Knife-Cut Noodles, they can be served with a wide variety of soups or sauces, although they reputedly taste best when sautéed with cabbage, soy sauce, and Shanxi aged vinegar. After all, as the old saying goes, less is more!

Taste Traditional Shanxi Dough Cuisine on our travel: Explore Chinese Culture through the Ages