Ever struggled to describe why your favourite xiǎolóngbāo is so much better than the soggy takeaway version? This guide will teach you how to articulate the nuances of Chinese dishes like a seasoned food critic.
The Basics: Texture, Flavour, and Aroma
Great food criticism hinges on three pillars: texture (口感, kǒugǎn), flavour (味道, wèidào), and aroma (香气, xiāngqì). Nail these, and you’ll sound like you’ve been reviewing Michelin-starred dim sum for decades.
口感 (kǒugǎn)
/kʰoʊ̯²¹⁴⁻³⁵ kän²¹⁴⁻²¹⁽⁴⁾/“Mouthfeel”
- Texture terms: 酥脆 (sūcuì) – flaky and crisp; 弹牙 (tányá) – chewy, like al dente noodles.
- Flavour terms: 鲜 (xiān) – umami; 麻辣 (málà) – numbing and spicy.
Dish-Specific Vocabulary
Different dishes demand different vocab. Here’s how to critique classics:
| Dish | Key Terms | Example Critique |
|---|---|---|
| Peking Duck | 酥脆的外皮 (sūcuì de wàipí) – crispy skin | “The skin crackles audibly, giving way to succulent meat with a whisper of five-spice.” |
| Hot Pot | 麻辣鲜香 (málà xiānxiāng) – spicy, numbing, umami-rich | “The broth builds from a gentle warmth to a tingling crescendo, perfectly balancing the earthy mushrooms.” |
Avoid Clichés
Swap overused phrases like “authentic” or “tasty” for precise descriptions:
- ❌ “The dumplings are juicy.”
- ✅ “The broth inside the xiǎolóngbāo erupts in a burst of porky richness, tempered by a hint of ginger.”
For more food-related vocab, check out our guide on Chinese street food terms.
Practice Makes Perfect
Next time you eat Chinese food, mentally narrate your meal using these terms. Soon, you’ll be debating the merits of dàndàn miàn versus zhájiàng miàn like a true connoisseur.
