你知道深圳都有哪些非遗美食吗？来看看以下这些非遗美食，如何汇聚成春节餐桌菜单，唤醒家的味道与团圆的记忆。
Food is at the heart of life, and during Spring Festival, Chinese families always come together to enjoy a spread of delicious dishes and treats. Today, let’s dive into how Shenzhen’s intangible cultural heritage foods come together to create festive New Year menus.
Shajing Oysters
Provincial Intangible Cultural Heritage
(Listed in 2022)
Shajing in Bao’an District is famous for its thousand-year-old oyster farming tradition, and oysters have been a local specialty since the Song Dynasty. These oysters are prized for their plump, tender meat and delicate, thin bellies. They’re rich in nutrients, packed with protein, healthy fats, vitamins, and minerals.
Shajing oysters have been a local specialty since the Song Dynasty, Photo from official WeChat account "宝安融媒"
To improve their quality, Shajing locals have developed a special farming method. Before harvesting, oysters are moved to “fattening areas” with ideal water depth and abundant natural feed to preserve their natural flavor while respecting the local marine ecosystem.
When grilled, the oysters’ sweet, natural flavor combines perfectly with the smoky aroma. Those who enjoy a milder taste can enjoy them grilled, while lovers of bold flavors can add garlic and chili for an irresistible burst of flavor.
Nan’ao Sea Urchin Zongzi
Municipal Intangible Cultural Heritage
(Listed in 2021)
A well-known saying in Nan’ao, Dapeng New Area, goes, “No money for eggs, but sea urchin in every meal.” Sea urchins, rich in nutrients, have become a local delicacy, with the hardworking Nan’ao people using them to create a variety of dishes.
Nan'ao sea urchin zongzi. Photo from official WeChat account "大鹏味道"
Among them, Nan’ao sea urchin zongzi stands out as a signature dish that has earned a spot on the municipal intangible cultural heritage list. It is now recognized as a Shenzhen specialty enjoyed by people around the world.
This zongzi is made with local mangrove leaves, dried scallops, peanuts, dried shrimp, pork belly, and duck egg yolk, all topped with fresh sea urchin. The result is a soft, sticky texture, with the sea urchin adding a rich, savory flavor.
Xiasha Poon Choi
Provincial Intangible Cultural Heritage
(Listed in 2009)
This hearty dish includes fifteen different ingredients, such as fried oysters, chicken, duck, pork, fried fish, tofu, bamboo shoots, mushrooms, celery, and mooli. The ingredients are layered in a large bowl, with chicken and duck placed on top to symbolize “hundreds of birds returning to the nest,” a metaphor for reunion and prosperity.
The ingredients at the bottom layers of poon choi are rich in flovors as they soak up the rice juices from the ingredients above. Photo from official WeChat account "幸福福田"
According to legend, Emperor Qianlong, the fourth emperor of the Qing Dynasty, upon visiting the south, was served a similar dish by local villagers. He enjoyed it so much that he named it “Hundreds of Birds Returning to the Nest,” and it became widely popular.
Poon choi is a flavor-packed, aromatic dish with layers of ingredients. The top layer is typically the most flavorful, while the deeper layers soak up the rich juices from the ingredients above.
Shenzhen Yunpian Cake
Provincial Intangible Cultural Heritage
(Listed in 2014)
Yunpian cake is a traditional Shenzhen pastry that dates back to the late Qing Dynasty, created by Huang Guo at the Hecheng bakery. Made from high-quality glutinous rice and various ingredients, this cake is a staple of Shenzhen’s culinary heritage and has become a beloved treat among overseas Chinese communities in South America and Singapore.
Yunpian cake. Photo from official WeChat account "深圳市文化遗产保护中心"
The cake is soft, white, and thin as paper, with a chewy texture and delicate sweetness. It’s often called “paper cake” because of its appearance. Each piece tears easily and has a light, fragrant taste. It melts in your mouth like a cloud dancing on your tongue.
Kuichong Hakka Tea Cakes
Municipal Intangible Cultural Heritage
(Listed in 2021)
Kuichong Hakka tea cakes are diverse in form and closely tied to local festivals and traditions. Many are believed to have medicinal properties. These cakes are a connection to the past and a way for the Hakka people to share memories and cultural stories.
Kuichong Hakka tea cakes. Photo from official WeChat account "大鹏文旅通"
The fillings range from sweet to savory, and the cakes have a chewy texture with a slight bounce. There are many variations, including bitter melon, pumpkin, grape, nori, and almond, each offering a unique taste with some have health benefits.
If these intangible cultural heritage dishes aren’t enough to fill your table, here are a few more local Shenzhen dishes to try.
Guangming Roast Squab
Guangming District’s roasted squab is a traditional Shenzhen dish, famous for its crispy skin, tender meat, and juicy flavor. The squab’s skin is crisp and golden, with a satisfying crunch when bitten into, making it a standout dish that’s beloved by locals and visitors alike.
Guangming roast squab. Photo from official WeChat account "深圳美食部落"
Gongming Roast Goose
Bao’an District’s Gongming Roast Goose is a celebrated Cantonese dish, famous worldwide since the 1930s. The freshly roasted goose looks like a golden masterpiece, with a shiny, appetizing skin.
Guangming roast goose. Photo from official WeChat account "光明e企行"
The goose skin is irresistibly crispy, while the meat is juicy and tender, with a deep, savory flavor that lingers with every bite. This perfect balance of texture and taste has made it a signature dish in Cantonese cuisine.
Dapeng Kiln Chicken
Dapeng New Area’s kiln chicken is a finely crafted dish made from free-range chicken that is marinated in a secret sauce and wrapped tightly in aluminum foil before being slow-cooked in a kiln at around 500°C.
Dapeng kiln chicken. Photo from official WeChat account "深圳最生活"
The result is a tender, juicy chicken with a smoky aroma. The chicken’s skin is golden and crispy, while the meat remains incredibly soft and flavorful. The dish’s rich fragrance will leave you craving more with every bite.
