23-7-2023 (GUANGDONG) A new type of sushi called “Guangzhou-style sushi” has recently become popular in mainland China. This sushi incorporates various Guangdong dishes on top of rice, forming a sushi-like shape, and is sold at a higher price point. However, this unconventional twist on sushi has sparked both laughter and controversy among Chinese netizens.
One type of “sushi” uses dim sum from tea houses, which is placed on top of the rice and then molded into a sushi shape. Dishes such as golden money belly and phoenix claws are then added on top to create the finished product. While the boneless phoenix claws may not be as easy to eat in one bite as traditional Japanese sushi, the creativity behind this dish has earned it praise from netizens, who have dubbed it “ingenious” and “outlandish.”
Another bizarre version of Guangzhou-style sushi is the roasted duck sushi, which has left netizens wondering whether or not to dip it in cranberry sauce and why not just eat roast duck with rice instead.
In addition, a restaurant in Foshan, Guangdong, has introduced white-cut chicken sushi, where the rice is replaced with oily rice and the chicken is sliced neatly. Despite the dish’s beautiful appearance, its high price of RMB 90 for three pieces has deterred many potential customers. Some netizens have even compared this sushi to a regular meal of chicken and rice, calling it a “rip-off” and a “disrespectful” representation of both Guangdong and Japanese cuisine.
Hong Kong has also had its fair share of unconventional sushi creations, with Ming Court Sushi being a memorable part of 80s and 90s nostalgia. The restaurant has created unique sushi dishes such as the “signature” red bean battleship, as well as gelatin, ice cream, and candy sushi. These dishes were even nicknamed “hell sushi” and were popular among a generation of netizens who enjoyed poking fun at them.
While Guangzhou-style sushi may not be to everyone’s taste, its unique blend of local cuisine and sushi has certainly caught the attention of Chinese netizens.
