List_of_Sino-Mauritian_dishes
List of Sino-Mauritian dishes
Food in Sino-Mauritian cuisine
This is a list of Chinese and Chinese-influenced dishes in Sino-Mauritian cuisine:
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Poultry and eggs
More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Dizef rouge[1][2]: 103 | 紅蛋, 紅雞蛋 |
Chinese red eggs | Hard boiled egg, dyed red and eaten with pickled ginger; shared with family members during a child's one-month old celebration.[2]: 103 |  |
| Chicken cooked in rice wine and ginger | Chicken cooked in rice wine and ginger; eaten during a child's one-month-old celebration.[2]: 103 |
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Rice
More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Bol renversé (lit. 'upside down bowl') | Magic bowl[3][4] | Rice-based dish served with a stir-fry sauce, similar to chop suey. Can contain meat, poultry, vegetables such as bok choy, and mushrooms. Usually topped with a fried egg. |  | |
| Briyani porc[5] | Pork biryani | Localization of Indian biryani; contains pork instead of beef or chicken | ||
| Diri blanc | 米饭 (mifan) | White rice | Plain, steamed white rice; a staple food | |
| Diri frir | 炒饭 (chaofan) | Chinese fried rice | Basic Chinese fried rice | |
| Chicken fried rice with tomato chutney | Localization of Chinese fried rice, eaten with fresh tomato chutney[6]: 130-131 | |||
| Moonfan | 闷饭 (munfan) | |||
| Riz cantonais | 广式炒饭 (Guangdong shi chaofan) | Cantonese-style fried rice |
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Noodles
More information Type, Name in Mauritius ...
| Type | Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|---|
| Rice flour | Meefoon frir | 炒米粉 | Fried meefoon[7] | Fried rice vermicelli noodles | |
| Saho foon | 沙河粉 (shahe fen) | ||||
| Wheat flour | Mine bouilli | Boiled noodles | Boiled noodles served without broth | ||
| Mine bouilli poulet
(lit. 'boiled noodles with chicken').[8] |
Boiled noodles with chicken | Boiled noodles served without broth, topped with chicken | |||
| Mine frire | 炒面 (chaomian) | Chow mein |  |
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Dumplings
More information Type, Name in Mauritius ...
| Type | Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|---|
| Seafood | Boulette poisson, Van yen |
鱼丸 (yuwan), 鱼圆 |
Fish ball | ||
| En pow niuk | Steamed fish fingers[4] | ||||
| Haw gao | 蝦餃 (xiajiao) | Har gow | Dumpling that typically contains prawn | .jpeg) | |
| Meat | Boulette la vianne | Hakka-style beef ball[9] | |||
| Kiow | Jiaozi | Jiaozi | |||
| 韭菜雞肉餃 (jiucai jirou jiao) | Leek and chicken dumplings | ||||
| Smiling char siu bao | 開口笑叉燒包 |  | |||
| Spare pork ribs | 清蒸排骨 | ||||
| Wantan | Huntun / yuntun | Wonton | |||
| Xiao loong bao | 小笼包 (xiaolong bao) | Xiaolong bao | Small baozi served in dim sum |  | |
| Braised chicken feet | 紅燒鳳爪 | ||||
| Mixed vegetables and meat | Nioukyen, Boulette chou chou |
肉丸, 肉圓 |
Traditional Hakka dish made of chayote and mixed with pork or chicken | ||
| Saw maï, Siu mai |
烧卖 (shaomai) | Shumai | Typically contains prawn, pork, or chicken, but can be vegetarian | ||
| Steamed stuffed chilli[10] | 釀辣椒 | Stuffed green chilli, typically filled with pork | |||
| Steamed stuffed eggplant | 釀茄子 | Steamed stuffed eggplant, typically filled with fish | |||
| Yong foo gah | 酿苦瓜 (niang gu gua) | Stuffed bitter gourd | Hakka-style dish of bitter gourd stuffed with shrimp and fish paste[9] | ||
| Rice | Tangyuan | 汤圆 (tangyuan) | Glutinous rice ball[11] |  | |
| Sticky rice with lotus leaf | 荷葉糯米飯 | ||||
| Zong | Zongzi | Zongzi | Two types: sweet (Hakka-style) and salty (Cantonese-style); the sweet version is eaten with peanut powder. Wrapped in fatak leaves.[12] |  | |
| Tofu | Teofu | 純豆腐 (chun doufu) | Tofu | Extra soft tofu, often in small pieces | |
| Teokon | 豆干 | Silken tofu | Firm to extra firm tofu, often cubed |  | |
| Teokon farci, Nyong teokon |
酿豆腐 (niangtoufu) | Yong tau foo | Extra firm tofu filled with ground meat (e.g. pork[9]) mixture or fish paste |  |
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Buns and bread
More information Type, Name in Mauritius ...
| Type | Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|---|
| Steam bun | Bao, Pao[13] |
Baozi / bao | Baozi | Salty bao: a steam bun filled with chicken or pork, Chinese sausage, black mushroom, and soy egg (dizef roti)[13] | |
| 豆沙包 (dousha bao) | Sweet bao: typically filled with red bean paste | ||||
| Bao char siu | 叉燒包 (chāshāo bao) | Cha siu bao | Salty bao steamed buns usually filled with char siu (BBQ pork) |  | |
| Gua bao |
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More information Cooking Method, Name in Mauritius ...
| Cooking Method | Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|---|
| Braised/ Roasted | Cha siu, Char siew, Cha shao[2]: 146 |
叉烧 (chāshāo) | Char siu | Cantonese-style barbecued pork | |
| Crispy chicken | 脆皮雞 | Crispy Cantonese-style roast chicken | |||
| Foong moon choo niouk[2]: 145–146 | 红焖猪肉 (hongmen zhurou) | Red braised pork | Hakka-style red braised pork; pork belly or brisket cooked with sweet rice wine and rice rice (kiouk) | ||
| Moy choy niouk | 梅菜扣肉 (meicai gourou) | Hakka-stye fatty pork slices (typically pork belly) with dried mustard greens | |||
| Jiaoling (蕉岭)-style Meicai gourou | A variation where the pork slices are hidden under the mustard greens[14] | ||||
| Peking duck | 北京烤鴨 | ||||
| Roast duck | 烧鸭 (shaoya) | ||||
| Siuyuk, Siuyok, Shao zhu |
燒肉 (shao rou) | Siu yuk | Crispy pork belly | ||
| Curing | Saucisse sinwa, Lap cheong |
腊肠 (lachang) | Chinese sausage | Southern Chinese sausage | |
| Deep fried | Shrimp fooyang | 蝦芙蓉蛋 | |||
| Salt-crust | Yam kuk gai | 鹽焗雞/盐焗鸡 (yán jú jī) | Salt-baked chicken[15][9] | ||
| Steamed | Pak cham gai | 白切鸡 (baiqieji) | White cut chicken | Steamed chicken | |
| Steamed fish | 蒸鱼 (zhengyu) | A steamed fresh whole fish | |||
| Steamed fish with ginger and green onion | 清蒸魚 (qing zhengyu) | A steamed fresh whole fish with fresh ginger and green onion | |||
| Stir fry | Black bean squid | Calamari with black bean sauce | |||
| Poisson black bean | Black bean fish | Stir-fried fish with black bean sauce | |||
| Prawns in garlic and butter | Tiger prawns stir-fried in garlic and butter[16] | ||||
| Chop suey | |||||
| Zhai | 罗汉菜 (luohan cai) | Buddha's delight | |||
| Sweet and sour (called Aigre-doux) | Sweet and sour fish[17] | 糖醋魚 | A sweet-and-sour dish made with fish filet, vegetables, and pineapple | ||
| Sweet and sour lobster[16] | |||||
| Sweet and sour squid | |||||
| Preserved food | Dizef cent ans | 皮蛋 (pidan) | Century eggs | Century eggs eaten with pickle ginger | |
| Pickle ginger |
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More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Meicai gan | 梅菜干 | Meigan cai | Dry pickled Chinese mustard | |
| Dried mooli[18] | 萝卜干 (luobo gan) | Preserved salted daikon radish | ||
| Hamchoy | Salted mustard greens[19] |
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More information Type, Name in Mauritius ...
| Type | Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|---|
| Bean | Adzuki bean soup | 红豆 (hongdou tang) | Sweet adzuki bean soup | ||
| Mung bean soup | 綠豆湯 (ludou tang) | Sweet soup made from mung bean | |||
| Fungus | Snow fungus soup | 银耳汤 (yin er tang) | Savoury soup made from snow fungus | ||
| Noodle | Bouillon meefoon | 米粉湯 | Meefoon soup[20] | Rice vermicelli noodle soup | |
| Wonton noodle soup | 雲吞湯麵 | ||||
| Meat | Hot and sour soup | 酸辣汤 (suanla tang) | Hot and sour soup with chicken | ||
| Moon kiow | Deep-fried dumpling soup | ||||
| Sui kiow | 水饺 (shuijiao) | ||||
| Wonton soup | 雲吞湯 | Wontons in a broth | |||
| Swallow nest soup | |||||
| Rice | La soup diriz; Jook |
粥 (zhou) | Rice congee | Plain rice porridge | |
| Seafood | Bouillon boulette poisson | Fishball soup | Fishballs cooked in a broth[21] | ||
| Shark fin soup[2]: 145 | |||||
| Vegetable-based (may contain meat or poultry) |
Bouillon donghua | Winter melon soup | |||
| La soup maïs | 鸡蛋玉米羹 | Corn soup with chicken[22] |
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Appetizers
More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Crevette tempura | 黃金麵包粉炸蝦 | Shrimp tempura | Deep fried breaded prawns | |
| Crispy beef | ||||
| Crispy chicken | ||||
| Crispy squid | ||||
| Croquette crevette | 粉漿酥炸蝦 | Prawn croquette | ||
| Dizef roti (lit. 'roasted egg')[23] | 卤蛋 (ludan) | Soy egg | ||
| Dizef roti mimosa (lit. 'roasted mimosa egg')[24] | Local variation of the Chinese soy egg, prepared to look like a mimosa egg | |||
| Hakien | Spring roll | Hakka Sino-Mauritian version of the spring roll | ||
| Wonton frir | 酥炸雲吞 (suzha yuntun) | Fried wonton[25] |
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Savoury snacks
More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Chipek, Sipek[26] |
Prawn cracker | |||
| Gato arouille, Voo yan |
Taro root fritters | Deep-fried taro balls | ||
| Gato crab | ||||
| Gato cravate sale | ||||
| Gato les doigts, Yiw tia cu |
油条 (youtiao) | Youtiao | Long strips of deep-fried dough | |
| Za teokon[27] | 炸豆干 (zha dougan) | Fried tofu |
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Pastries, desserts, and sweet snacks
More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image | |
|---|---|---|---|---|---|
| Almond biscuit | Chinese almond biscuit | ||||
| Gai dan gow | 鸡蛋糕 (jidan gao) | Steamed egg sponge cake | |||
| Gato cravate sucre | |||||
| Gato la cire[12] | Niangao | Niangao | |||
| Tiam pan[11] | 甜粄 (tianban) | Hakka-style glutinous rice cake; brown in colour | |||
| Gato la lune | Chu chong kau/ Chu chong kow | 豬腸糕 | Hakka-style mooncake that looks like a white finger or Chinese banana roll (香蕉糕) | ||
| Kwi Fa kow | |||||
| Ngin piang | 五仁饼 (wu ren bing) | Five nut moon cake | Mooncake with 5 ingredients | ||
| Niat Kwong kow (lit. "Moon light cake") | Yueguangbing
(Chinese: 月光饼; lit. 'moonlight cake') |
Hakka-style mooncake made of rice powder that looks like a white, flat disc; can be adorned with designs of animals and flowers | |||
| Niat piang | 月饼 (yuebing) | Mooncake[28] | Cantonese-style moon cake commonly filled with:
|
||
| Nion Chee Kow/
Gato capsule |
Used to be molded in Coca-Cola bottle caps, hence the name gato capsule | ||||
| Voo ma Kow[12] | Wu ma gao | Cake filled with black sesame paste and covered with white sesame seeds | |||
| zhixingao (直心糕) | 白切糕 (bai qie gao) | Sliced white moon cake, filled with a thick layer sweet paste and containing black sesame seeds | |||
| Gato macaroni | 沙琪玛 (shaqima) | Sachima | |||
| Gato pandan | 班蘭蛋糕 (banlan dangao) | Pandan cake | |||
| Gato zinzli | Jien-yan-e (煎丸欸)[11] | Jiandui | Sesame ball | Sesame ball made of sweet potato, glutinous rice, or red bean paste. Deep fried until slightly chewy and crispy, and coated with sesame seeds.[29][30] | |
| 笑口棗 (kai kou xiao) | Smiling sesame balls | Deep fried sesame ball which split as if it is laughing | |||
| Mi gau ban[11] | 味酵粄 (weijiaoban) | Hakka-style sweet and savoury steamed rice cake | |||
| Pak tong pan[31] | Water-bath glutinous rice cake | ||||
| Poutou rouge, Poutou chinois |
Pot pan (發粄/发粄)[11] | 发糕 (fa gao) | Fa gao | Typically pink in colour in Mauritius;[12][32] eaten year-round, but especially during Chinese New Year.[33][34] | |
| Sagoo au lait de coco | 西米露 | Sai mai lo | Dessert containing sago and coconut milk | ||
| Steamed rice cake | 蒸糯米糕 | Steamed glutinous rice cake | |||
| Teosa, Towsa[12] |
Teosa piang | Flaky pastries filled with sweet lentil paste | |||
| 清明粄 (qingmingban)[11] | Hakka-style sweet snack which looks like a green, flat disc | ||||
| 印花粄 (yìnhuābǎn)[11] | Hakka-style sweet snack; white and round, with an embossed print on the top surface | ||||
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More information Type, Name in Mauritius ...
| Type | Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|---|
| Candy | Sesame seed candy | 花生芝麻糖 | Brittle, nougat-like bar containing sesame seeds | ||
| Peanut candy | 花生糖 | Brittle, nougat-like bar containing peanuts | |||
| Gato la lune, Fan teow tang |
花生芝麻糖 | Brittle, nougat-like bar containing both peanuts and sesame seeds | |||
| Imported products | Chin pui mui | Chan Pui Mui preserved plum | A sweet, preserved plum (Chan Pui Mui brand) | ||
| Li hing mui | 白话梅 | Salted dried plum | |||
| Losti | Haw flakes | Traditional Chinese sweet made from the fruit of the Chinese hawthorn |
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More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Bubble tea | ||||
| Chrysanthemum tea | ||||
| Green tea | 绿茶 (lu cha) | |||
| Jasmine tea | ||||
| La mousse noir | Grass jelly drink | |||
| Leung cha | 涼茶 (liangcha) | |||
| Soymilk |
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More information Name in Mauritius, Mandarin Chinese ...
| Name in Mauritius | Mandarin Chinese | English | Description | Image |
|---|---|---|---|---|
| Black bean sauce | 蒜蓉豆豉酱 (suanrong douchijiang) | |||
| Char siu sauce | 叉烧酱 (chashao jiang) | |||
| Green chilli paste | Spicy dipping sauce | |||
| Hoisin sauce | 海鲜酱 (haixianjiang) | |||
| La sauce l'ail | Dipping sauce, usually eaten with fried food | |||
| Oyster sauce[2]: 145 | 蚝油 (haoyou) | |||
| Plum sauce | 苏梅酱 (sumei jiang) | |||
| Red chilli paste | Spicy dipping sauce | |||
| Siaw | 生抽 | Light soy sauce | ||
| Siaw noir | 老抽 | Dark soy sauce | ||
| Siaw poisson | 鱼露 | Fish sauce |
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- Nallatamby, Pravina (2016). Les Sino-mauriciens, discrétion, action et solidarité…* (in French). France: CILF. pp. 1–23.
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{{cite book}}: CS1 maint: location missing publisher (link) - "Steamed Stuffed Chili". Cuizine Maurice. 2019-04-30. Retrieved 2022-04-26.
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{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: numeric names: authors list (link) - See entry at WorldCat - "Mauritian Sweet & Sour Fish Recipe". restaurants.mu. Retrieved 2022-04-24.
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- "Gato Zinzli : Sesame balls". Cuizine Maurice. 2014-05-14. Retrieved 2021-04-28.
- "Pak tong pan gateau chinois ile maurice patisseries chinoise | My Moris". mymoris.mu. Retrieved 2022-04-25.
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