China's Intangible Cultural Heritage — Culinary Treasures

I. Peking Duck

Overview

🦆 Imperial cuisine evolved into a "world-renowned delicacy", famous for its crispy skin and tender meat roasted over fruitwood. Listed as Beijing's ICH in 2022.

Core Techniques

  • Hanging oven method: Open-fire roasting pioneered by Quanjude
  • Closed oven technique: Indirect heat roasting preserved by Bianyifang
  • 108-slice precision: Each duck carved into lotus-leaf-thin slices

Historical Development

Period Milestone
Ming Dynasty Originated as imperial dish
1864 Quanjude established modern style
1952 Designated as state banquet dish
2008 Featured in Olympic Games menu

Cultural Significance

  • Three-course serving: Crispy skin with sugar, pancake wraps, bone broth
  • Dining etiquette: First slice offered to elders
  • Seasonal tradition: Essential "Autumn Supplement" food

II. Sichuan Hotpot

Overview

🌶️ Spicy-numb flavor icon, listed as Sichuan's ICH in 2010, embodying Sichuan cuisine's "pursuit of intense flavors"

Key Elements

  • Nine-grid copper pot: Different compartments for various ingredients
  • Signature broth: 32-ingredient recipe including Pixian bean paste
  • Dipping sauce: Garlic, sesame oil, cilantro combo

Evolution

  • Eastern Han: Archaeological "Five-Compartment Pot" prototype
  • Qing Dynasty: Simplified "Water Eight Pieces" invented by boat trackers
  • 1980s: First "Yuan Yang" dual-flavor pot created

Social Value

  • Riverport culture: Reflects Chongqing's rugged spirit
  • Family bonding: Communal dining symbolism
  • Global presence: 50,000+ Sichuan hotpot restaurants worldwide

III. Cantonese Dim Sum

Overview

🍤 "Yum Cha" culture centerpiece, nationally listed as ICH in 2021, renowned for "precision, beauty, innovation, and delicacy"

Four Heavenly Kings

  1. Har Gow (13-pleat crescent dumplings)
  2. Siu Mai (open-top purse shape)
  3. Char Siu Bao (flower-top buns)
  4. Egg Tarts (192-layer pastry)

Historical Timeline

  • Tang-Song: Tea snacks emerged
  • Late Qing: "One Tea Two Dim Sum" tradition formed
  • 1950s: Cart service introduced
  • 2020s: 23 Cantonese teahouses in Michelin Guide

Cultural Essence

  • Business culture: Morning tea negotiations
  • Seasonal varieties:
    • Spring: Mugwort cakes
    • Winter: Turnip cakes with preserved meat
  • Craft standards:
    • Har Gow skin ≤0.5mm thick
    • Char Siu Bao folds ≥32 pleats

IV. Safeguarding & Innovation

Preservation Measures

  • 🏛️ Heritage bases (e.g. Quanjude Roast Duck School)
  • 📜 Standardized documentation (e.g. hotpot base recipes)
  • 🎓 Designated bearers (e.g. Dim Sum master Chen Xun)

Contemporary Development

Cuisine Innovations
Peking Duck Low-fat roasting techniques
Hotpot Plant-based spicy broth
Dim Sum 3D-printed dumpling designs

"China's culinary soul resides in Sichuan's flavors, while Cantonese chefs reign supreme" — Food critic Chua Lam