Pomegranate juice is a beverage made from the fruit of the pomegranate and is widely enjoyed across regions and cultures. The pomegranate, known for its vivid red color and refreshing sweet-sour taste, has been used as food and drink since ancient times. Pomegranate juice is incorporated into people's diets in a variety of ways, from traditional hand-pressing at home to modern large-scale production. Even in multicultural urban areas such as Huaqiangbei Commercial Street in Shenzhen, China, pomegranate juice is recognized as a representative fruit drink enjoyed by both local residents and tourists.
Xianrou Bing is a type of meat pie-style dim sum originating from China. It consists of a filling, typically pork, wrapped in a wheat flour pastry and baked. Although enjoyed throughout China, it is especially popular in the regions of North China and Jiangnan. Xianrou Bing is characterized by its crispy, fragrant outer crust and juicy filling inside. It is served in a wide range of settings, from home-cooked meals to popular street food.
Grilled chive skewers are a popular dish widely enjoyed at street stalls and night markets in China. Fresh Chinese chives are bundled together, skewered, and grilled over charcoal or on a grill, then seasoned with spices such as chili powder, cumin, and salt. As a convenient street food, it can be found not only throughout China but also in neighboring Asian regions. Particularly in bustling urban areas such as Huaqiangbei Commercial Street in Shenzhen, grilled chive skewers symbolize a vibrant aspect of the local food culture, drawing crowds late into the night.
Stir-fried Bullfrog with Perilla is a Chinese dish widely enjoyed especially in the southern regions of China. It features bullfrog and perilla leaves as its main ingredients, quickly stir-fried over high heat with a variety of spices. Since the 1960s, the consumption of bullfrog has become increasingly popular in China, and this dish is now commonly found in restaurants and food halls across urban areas and beyond. The dish is characterized by the mild, high-protein texture of bullfrog meat, the refreshing aroma of perilla, and the spicy flavors of chilies, making it a popular and appetite-stimulating choice.
Rice tofu (Mi Doufu) is a traditional rice-based food product that has long been popular in the southern regions of China, particularly in Yunnan and Guizhou provinces. Despite its name including the word ""tofu,"" it does not use soybeans; rather, it is primarily made from non-glutinous or glutinous rice, which is a distinctive feature of this food. Due to its unique production method and characteristic jiggly texture, it is widely eaten locally as a light meal or snack (""xiaochi""), and has also spread to neighboring areas such as Sichuan, Chongqing, and Guangxi. In recent years, with the rise of health consciousness and diverse cooking variations, rice tofu is not only enjoyed as a traditional food but is also served in urban restaurants and food courts, making it popular among a wide range of people.
Spring Bamboo is a contemporary dessert served at ""Super Wenheyou,"" a food complex in Shenzhen, China. It is characterized by its deep green color, reminiscent of matcha ice cream popular in Japan and China, with the product name strongly reflecting the imagery of bamboo. Combining the aroma and components of bamboo with the flavor of matcha, this ice cream offers a new way to enjoy traditional ingredients. It has gained attention as an example of modern food culture that fuses rapid urban change with nostalgic cultural elements in Chinese cities.
Ebi Shumai (虾皇烧麦) is a type of dim sum popular primarily in the Guangdong region of China, consisting of dumplings filled mainly with shrimp, wrapped in a wheat flour skin, and steamed. Originating as a variation of traditional shumai, it is particularly noted for its luxurious use of fresh shrimp, resulting in a vibrant appearance and concentrated umami flavor. Along with the development of dim sum culture in Chinese-speaking regions, such as teahouses in Guangdong and Hong Kong, Ebi Shumai has spread worldwide, gaining popularity while blending with local food cultures and ingredients.
Shuangpi Nai is a traditional type of milk pudding enjoyed mainly in Guangdong Province, China. Made primarily from milk, egg whites, and sugar, it is characterized by its unique double milk skin and smooth texture. Originating from Shunde, Shuangpi Nai is widely served as a dessert after meals or as a café menu item throughout the Guangdong region, including cities such as Guangzhou and Shenzhen. Its simple sweetness and rich flavor have made it beloved among people. In recent years, variations featuring fresh fruits such as mango have gained popularity, and the dessert continues to evolve within modern food culture.
Stinky tofu is a traditional food originating from China, made primarily from fermented tofu. Characterized by its distinctive strong odor and unique flavor, it is widely enjoyed across various Chinese-speaking regions, including mainland China, Taiwan, and Hong Kong. The methods of preparation and seasoning vary by region, with diverse styles such as frying, steaming, and stewing. Stinky tofu is also a representative street food, commonly found in urban markets and stalls.
The shaved ice dessert (Sea Salt Cheese Shine Muscat) is a modern type of kakigori-style dessert characterized by the use of Shine Muscat grapes and sea salt cream cheese. It is served in establishments such as the dessert cafe ""Congtian Niunai Bing"" in Shenzhen, China. Drawing on the tradition of Taiwanese baobing, it has evolved to meet new preferences by incorporating abundant fruits, dairy products, and unique flavorings. The dessert is especially notable for its fluffy, shaved milk ice, generous Shine Muscat grapes, and a variety of toppings such as tapioca, nata de coco, and vanilla ice cream. Its popularity has increased in recent years, aided by market growth and exposure on social media.
