黄氏家族饮食传统

文史舟辰

Regional Cuisines

Cantonese Cuisine

Associated with Guangdong Huang:

Dim sum

Fresh flavors

Seafood focus

Cooking techniques

Signature Dishes:

Steamed fish

Roast duck

Wonton noodles

Egg tarts

Hakka Cuisine

For Hakka Huang families:

Salt-baked chicken

Pai Kut Teh (herbal soup)

Steamed dishes

Preserved foods

Signature Dishes:

Hakka noodles

Braised pork

Pounded cake

Fujian Cuisine

For Fujian Huang:

Oyster omelet

Fish balls

Tufoo

Sweet desserts

Signature Dishes:

Buddha Jumps Over the Wall

Mianxian

Oyster vermicelli

Sichuan Cuisine

For Sichuan Huang:

Spicy dishes

Sichuan pepper

Rich flavors

Numbing heat

Signature Dishes:

Mapo tofu

Kung Pao chicken

Hot pot

Festival Foods

Chinese New Year

Must-have foods:

Fish (年年有余)

Dumplings (饺子)

Rice cakes (年糕)

Sweet rice balls (汤圆)

Qingming Festival

Traditional foods:

Green rice balls (青团)

Cold foods

Dragon Boat Festival

Required foods:

Zongzi (粽子)

salted eggs

Mid-Autumn Festival

Essential foods:

Mooncakes (月饼)

Pomelos

Tea

Ritual Foods

Ancestor Offerings

Common offerings:

Rice

Meat

Fruits

Tea

Wine

Wedding Banquets

Traditional courses:

Appetizers

Soups

Main courses

Desserts

Birthday Foods

Longevity foods:

Long noodles

Birthday cake

Longevity peaches

Home Cooking

Daily Meals

Typical Cantonese:

Rice

Soup

Vegetables

Meat/fish

Typical Hakka:

Rice

Meat dishes

Vegetables

Congee

Preserved Foods

Traditional preserves:

Salted eggs

Preserved vegetables

Dried seafood

Fermented beans