Beihai Food③

Gwa pei cu (瓜皮醋)

Gwa pei cu is a traditional food of Beihai that is made of Guapi (瓜皮, a type of salted cucumber), pork belly, ginger, sugar, vinegar. It has the effects of "暖胃", "补血", "散瘀", and it is also good for the skin. Deep in the past, the family with a woman who was in the period of Zuoyuezi (坐月子) made Gwa pei cu for nourishing the mother in rural areas. And they also gave their relatives and friends as presents for sharing good fortune. Now Gwa pei cu has become a home-style dish in Beihai, and it can also be found in markets.

PS: The custom that the woman who is in the period of Zuoyuezi eats Gwa pei cu as a nourishing food still remains in Beihai.

Guapi

Sa haai jap (沙蟹汁)

Sa haai jap is a gray liquid made by mixing crushed Shaxie (沙蟹, a kind of crab), salt, garlic, ginger, baijiu (白酒) and then exposing to the sun. It is a condiment unique to Beihai, and it has a distinctive flavor. The condiment smells a bit fishy, but very tasty, and it helps to stimulate the appetite. It is usually served to accompany Baak juk (白粥, a congee that has no other things added to it), and it can also be used as a dip for white cut chicken (白切鸡/白斩鸡, a Cantonese chicken dish). Sa haai jap is usually found in street stalls in autumn, and it can also be seen in some Jiulou (酒楼). 

Shaxie

white cut chicken

◇      "Sa haai jap man dau gok" (沙蟹汁焖豆角) is a dish made by cooking Doujiao (豆角, the pods of yardlong beans) with water and Sa haai jap after stir-frying.

Laam chin (榄钱)

Laam chin is the fruit of Baigurang (白骨壤, a subspecies of Avicennia marina). It tastes slightly bitter and has the effects of "清热", "利尿", "凉血". Laam chin is usually found in markets in summer and autumn, and it can also be seen in some restaurants.

◇      "Laam chin man che lo" (榄钱焖车螺) is a dish made by cooking Laam chin with water and Wenge (文蛤, Meretrix lusoria) after stir-frying.

Coi tau gou (菜头糕)

Coi tau gou, i.e. turnip cake (萝卜糕), is a Chinese dim sum dish made of shredded white radish (Beihainese people (北海人) call it "Coi tau" (菜头)) and rice flour. In Beihai, it is usually cut into square-shaped slices and pan-fried before serving with a sauce made of garlic, vinegar, etc. Coi tau gou is commonly seen in markets, and it can also be found in Chalou (茶楼) or hotels.

In the old days the local residents ate Coi tau gou during the Spring Festival (春节), since radish (菜头) is a homophone for "wealth grows" (财到) in Hakka dialect. The people usually made Coi tau gou before Chuxi (除夕, Chinese New Year's Eve), and then sliced and pan-fried them on the second day of the first lunar month. And they also shared with their relatives and neighbors.

Luk dau gou (绿豆糕)

Luk dau gou is a food unique to Beihai, and it usually has 3 layers. The upper and lower layers are made by steaming a mixture of Mijiang (米浆)/sweet potato powder and the liquid obtained by boiling mung beans, and the middle layer is filled with mung beans. The one made from rice is white and has a soft, smooth taste. And the one made from sweet potatoes is also called "Si fan gou" (薯粉糕), and it is brown or light gray and a bit chewy. Luk dau gou is usually seen in markets, and it can also be found in Chalou or Jiulou.

Ma tai gou (马蹄糕)

Ma tai gou, i.e. water chestnut cake, is a Cantonese dim sum dish made of Matifen (马蹄粉, a powder made by grinding Chinese water chestnuts). It has a chewy, sweet taste, and it is a nutritious health food. Ma tai gou is usually seen in markets, and it can also be found in Chalou, Jiulou and hotels. In the past, there was only white Ma tai gou in Beihai which contains chopped water chestnuts. But now the variety of Ma tai gou has increased greatly, for example there is mung bean cake, two-color cake, black sesame cake, Qianceng (千层) cake, etc.

Leng fan/Liangfen (凉粉)

Leng fan/Liangfen, i.e. grass jelly, is a jelly-like food made from liangfencao (凉粉草). The jelly has a smooth, slightly bitter taste, and it is usually served with honey or sugar syrup. There are three types of liangfen in Beihai: Lvliangfen (绿凉粉), Heiliangfen (黑凉粉) and Bailiangfen (白凉粉). Lvliangfen is a traditional liangfen, and it is translucent green in color. The liangfen is made by cooking a mixture of Mijiang (米浆) and the liquid obtained by boiling the fresh leaves of liangfencao and then cooling to a jelly-like consistency. Heiliangfen is translucent black and made from the dried stalks and leaves of liangfencao. Bailiangfen is colorless and transparent, and it is made from Liangfenguo (凉粉果, the fruit of Ficus pumila). Now Lvliangfen is something of a rarity, and it can only be found in street stalls. Heiliangfen and Bailiangfen are mostly sold in cans or packets in supermarkets.

◇      Liangfencao (凉粉草, Mesona chinensis), also called xiancao (仙草), is a plant in the Lamiaceae family. It is found in Zhejiang (浙江), Jiangxi (江西), Guangdong (广东), Guangxi (广西), Taiwan (台湾), etc. The dried leaves or stalks are used in traditional Chinese medicine, and have the effects of "清热", "解暑", "解毒".

Tong sui (糖水)

Tong sui is a collective term for any sweet soup served as a dessert at the end of a meal (especially in summer) in Cantonese cuisine. There is a wide variety of tong sui, and it is mostly seen in Tangshuidian (糖水店, a stall that sells different types of tong sui). In addition, the Qiaonan Lu (侨南路) in Qiaogang (侨港) is well known for many Tangshuidian.

◇      Luk dau yi mai hoi daai tong sui (绿豆薏米海带糖水) is the most common tong sui in Beihai, and it is made of mung beans, Yimi (薏米, Job's Tears), Haidai (海带, Saccharina japonica). It is very easy to make, and also has the effects of "清热", "降火".

◇      Wu tau sai mai tong sui (芋头西米糖水) is a very common tong sui, and it is made of Yutou (芋头, the corm of taro) and Ximi (西米, sago).

Sa guk mai (沙谷米)

Sa guk mai is a traditional food produced in Qianjiang (乾江), Hepu (合浦). Its main ingredients are three types of sweet potatoes, Zhuangyuanshu (状元薯), Hongshu (红薯), Mushu (木薯). The food is slippery, a bit chewy, and the production process is very complicated. It is usually made into tong sui, and it can also be cooked with coconut milk or milk. Sa guk mai can be seen in markets, and Sa guk mai tong sui can be found in street stalls or Tangshuidian.

PS: In Qianjiang, aged Sa guk mai can be used as medicine.

Waai fa fan (槐花粉)

Waai fa fan is a food of Guangxi that is mainly eaten in summer, and it is made from Huaihua (槐花, Styphnolobium japonicum) and rice. The food is yellow in color and somewhat slippery, and it is usually made into tong sui. Waai fa fan can be seen in markets, and Waai fa fan tong sui can be found in street stalls.

Huaihua

Huaihua (crude drug)

Doufuhua (豆腐花)

Doufuhua is a pudding-like food made by coagulating soy milk with gypsum, Lushui (卤水, magnesium chloride), or other agents. The recipe varies from region to region, and there are generally two kinds. In North China, doufuhua is called doufunao (豆腐脑), and it is often eaten with soy sauce. On the other hand, it is usually served with sugar syrup in South China. In Beihai, doufuhua can be found in street stalls or Tangshuidian.

Dan daan (炖蛋)

Dan daan is categorized as tong sui, and it is made by steaming a mixture of beaten eggs, water (milk can be used instead of water) and sugar. It is easy to make, and also very nutritious. Dan daan is usually found in Tangshuidian.

Tim jau tong yin (甜酒汤圆) and Tim jau gai daan (甜酒鸡蛋)

Tim jau, i.e. Jiuniang (酒酿), is a food made by fermenting glutinous rice with a starter called Jiuqu (酒曲). The food is sweet and has a low alcohol content, and it is a favorite of Beihainese people during autumn and winter. It is usually cooked with tangyuan (汤圆) or eggs. Tim jau can be seen in markets, and Tim jau tong yin and Tim jau gai daan can be found in Tangshuidian.

PS: There is a custom that the woman who is in the period of Zuoyuezi (坐月子) eats Tim jau tong yin or Tim jau gai daan as a nourishing food.

Fa saang fu (花生糊)

Fa saang fu is a kind of tong sui, and it is made from ground peanuts and ground rice. It is typically served hot. Fa saang fu and Xianjianbing were once popular breakfast items in Beihai. Now Fa saang fu is something of a rarity, and it can only be found in Tangshuidian.