# List of Sino-Mauritian dishes

This is a list of Chinese and Chinese-influenced dishes in Sino-Mauritian cuisine:

## Main dishes
### Poultry and eggs

| Name in Mauritius | Mandarin Chinese | English | Description | Image |
| Dizef rouge$^{:103}$ | 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.$^{:103}$ | |
| | | Chicken cooked in rice wine and ginger | Chicken cooked in rice wine and ginger; eaten during a child's one-month-old celebration.$^{:103}$ | |

### Rice

| Name in Mauritius | Mandarin Chinese | English | Description |
| Bol renversé (lit. 'upside down bowl') | | Magic bowl | 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 | | 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 |
| Diri frir | | Chicken fried rice with tomato chutney | Localization of Chinese fried rice, eaten with fresh tomato chutney$^{:130-131}$ |
| Moonfan | 闷饭 (munfan) | | |
| Riz cantonais | 广式炒饭 (Guangdong shi chaofan) | Cantonese-style fried rice | |

### Noodles

| Type | Name in Mauritius | Mandarin Chinese | English | Description |
| Rice flour | Meefoon frir | 炒米粉 | Fried meefoon | Fried rice vermicelli noodles |
| Rice flour | Saho foon | 沙河粉 (shahe fen) | | |
| Wheat flour | Mine bouilli | | Boiled noodles | Boiled noodles served without broth |
| Wheat flour | Mine bouilli poulet (lit. 'boiled noodles with chicken'). | | Boiled noodles with chicken | Boiled noodles served without broth, topped with chicken |
| Wheat flour | Mine frire | 炒面 (chaomian) | Chow mein | |

### Dumplings

| Type | Name in Mauritius | Mandarin Chinese | English | Description |
| Seafood | Boulette poisson, Van yen | 鱼丸 (yuwan), 鱼圆 | Fish ball | |
| Seafood | En pow niuk | | | Steamed fish fingers |
| Seafood | Haw gao | 蝦餃 (xiajiao) | Har gow | Dumpling that typically contains prawn |
| Meat | Boulette la vianne | | | Hakka-style beef ball |
| Meat | Kiow | Jiaozi | Jiaozi | |
| Meat | Kiow | 韭菜雞肉餃 (jiucai jirou jiao) | Leek and chicken dumplings | |
| Meat | Smiling char siu bao | 開口笑叉燒包 | | |
| Meat | Spare pork ribs | 清蒸排骨 | | |
| Meat | Wantan | Huntun / yuntun | Wonton | |
| Meat | Xiao loong bao | 小笼包 (xiaolong bao) | Xiaolong bao | Small baozi served in dim sum |
| Meat | 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 |
| Mixed vegetables and meat | Saw maï, Siu mai | 烧卖 (shaomai) | Shumai | Typically contains prawn, pork, or chicken, but can be vegetarian |
| Mixed vegetables and meat | Steamed stuffed chilli | 釀辣椒 | | Stuffed green chilli, typically filled with pork |
| Mixed vegetables and meat | Steamed stuffed eggplant | 釀茄子 | | Steamed stuffed eggplant, typically filled with fish |
| Mixed vegetables and meat | Yong foo gah | 酿苦瓜 (niang gu gua) | Stuffed bitter gourd | Hakka-style dish of bitter gourd stuffed with shrimp and fish paste |
| Rice | Tangyuan | 汤圆 (tangyuan) | | Glutinous rice ball |
| Rice | Sticky rice with lotus leaf | 荷葉糯米飯 | | |
| Rice | Zong | Zongzi | Zongzi | Two types: sweet (Hakka-style) and salty (Cantonese-style); the sweet version is eaten with peanut powder. Wrapped in fatak leaves. |
| Tofu | Teofu | 純豆腐 (chun doufu) | Tofu | Extra soft tofu, often in small pieces |
| Tofu | Teokon | 豆干 | Silken tofu | Firm to extra firm tofu, often cubed |
| Tofu | Teokon farci, Nyong teokon | 酿豆腐 (niangtoufu) | Yong tau foo | Extra firm tofu filled with ground meat (e.g. pork) mixture or fish paste |

### Buns and bread

| Type | Name in Mauritius | Mandarin Chinese | English | Description |
| Steam bun | Bao, Pao | Baozi / bao | Baozi | Salty bao: a steam bun filled with chicken or pork, Chinese sausage, black mushroom, and soy egg (dizef roti) |
| Steam bun | Bao, Pao | 豆沙包 (dousha bao) | Baozi | Sweet bao: typically filled with red bean paste |
| Steam bun | Bao char siu | 叉燒包 (chāshāo bao) | Cha siu bao | Salty bao steamed buns usually filled with char siu (BBQ pork) |
| Steam bun | Gua bao | | | |

## Side dishes

| Cooking Method | Name in Mauritius | Mandarin Chinese | English | Description |
| Braised/ Roasted | Cha siu, Char siew, Cha shao$^{:146}$ | 叉烧 (chāshāo) | Char siu | Cantonese-style barbecued pork |
| Braised/ Roasted | Crispy chicken | 脆皮雞 | | Crispy Cantonese-style roast chicken |
| Braised/ Roasted | Foong moon choo niouk$^{:145–146}$ | 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) |
| Braised/ Roasted | Moy choy niouk | 梅菜扣肉 (meicai gourou) | | Hakka-stye fatty pork slices (typically pork belly) with dried mustard greens |
| Braised/ Roasted | Moy choy niouk | 梅菜扣肉 (meicai gourou) | Jiaoling (蕉岭)-style Meicai gourou | A variation where the pork slices are hidden under the mustard greens |
| Braised/ Roasted | Peking duck | 北京烤鴨 | | |
| Braised/ Roasted | Roast duck | 烧鸭 (shaoya) | | |
| Braised/ Roasted | 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 |
| Steamed | Pak cham gai | 白切鸡 (baiqieji) | White cut chicken | Steamed chicken |
| Steamed | Steamed fish | 蒸鱼 (zhengyu) | | A steamed fresh whole fish |
| Steamed | 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 |
| Stir fry | Poisson black bean | | Black bean fish | Stir-fried fish with black bean sauce |
| Stir fry | Prawns in garlic and butter | | | Tiger prawns stir-fried in garlic and butter |
| Stir fry | Chop suey | | | |
| Stir fry | Zhai | 罗汉菜 (luohan cai) | Buddha's delight | |
| Sweet and sour (called Aigre-doux) | Sweet and sour fish | 糖醋魚 | | A sweet-and-sour dish made with fish filet, vegetables, and pineapple |
| Sweet and sour (called Aigre-doux) | Sweet and sour lobster | | | |
| Sweet and sour (called Aigre-doux) | Sweet and sour squid | | | |
| Preserved food | Dizef cent ans | 皮蛋 (pidan) | Century eggs | Century eggs eaten with pickle ginger |
| Preserved food | | | Pickle ginger | |

## Preserved vegetables

| Name in Mauritius | Mandarin Chinese | English | Description |
| Meicai gan | 梅菜干 | Meigan cai | Dry pickled Chinese mustard |
| Dried mooli | 萝卜干 (luobo gan) | Preserved salted daikon radish | |
| Hamchoy | | | Salted mustard greens |

## Soups and broths

| Type | Name in Mauritius | Mandarin Chinese | English | Description |
| Bean | Adzuki bean soup | 红豆 (hongdou tang) | | Sweet adzuki bean soup |
| Bean | 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 | Rice vermicelli noodle soup |
| Noodle | Wonton noodle soup | 雲吞湯麵 | | |
| Meat | Hot and sour soup | 酸辣汤 (suanla tang) | | Hot and sour soup with chicken |
| Meat | Moon kiow | | | Deep-fried dumpling soup |
| Meat | Sui kiow | 水饺 (shuijiao) | | |
| Meat | Wonton soup | 雲吞湯 | | Wontons in a broth |
| Meat | 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 |
| Seafood | Shark fin soup$^{:145}$ | | | |
| Vegetable-based (may contain meat or poultry) | Bouillon donghua | | Winter melon soup | |
| Vegetable-based (may contain meat or poultry) | La soup maïs | 鸡蛋玉米羹 | Corn soup with chicken | |

## Pastries, desserts, snacks and appetizers
### Appetizers

| Name in Mauritius | Mandarin Chinese | English | Description |
| 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') | 卤蛋 (ludan) | Soy egg | |
| Dizef roti mimosa (lit. 'roasted mimosa egg') | | | 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 | |

### Savoury snacks

| Name in Mauritius | Mandarin Chinese | English | Description |
| Chipek, Sipek | | 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 | 炸豆干 (zha dougan) | Fried tofu | |

### Pastries, desserts, and sweet snacks

| Name in Mauritius | Name in Mauritius | Mandarin Chinese | English | Description |
| Almond biscuit | Almond biscuit | | Chinese almond biscuit | |
| Gai dan gow | Gai dan gow | 鸡蛋糕 (jidan gao) | | Steamed egg sponge cake |
| Gato cravate sucre | Gato cravate sucre | | | |
| Gato la cire | Niangao | Niangao | | |
| Gato la cire | Tiam pan | 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) |
| Gato la lune | Kwi Fa kow | | | |
| Gato la lune | Ngin piang | 五仁饼 (wu ren bing) | Five nut moon cake | Mooncake with 5 ingredients |
| Gato la lune | 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 |
| Gato la lune | Niat piang | 月饼 (yuebing) | Mooncake | Cantonese-style moon cake commonly filled with: double egg-yolk lotus paste lotus paste with egg-yolk red bean paste peanuts |
| Gato la lune | Nion Chee Kow/ Gato capsule | | | Used to be molded in Coca-Cola bottle caps, hence the name gato capsule |
| Gato la lune | Voo ma Kow | Wu ma gao | | Cake filled with black sesame paste and covered with white sesame seeds |
| Gato la lune | 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) | 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. |
| Gato zinzli | | 笑口棗 (kai kou xiao) | Smiling sesame balls | Deep fried sesame ball which split as if it is laughing |
| Mi gau ban | Mi gau ban | 味酵粄 (weijiaoban) | | Hakka-style sweet and savoury steamed rice cake |
| Pak tong pan | Pak tong pan | | | Water-bath glutinous rice cake |
| Poutou rouge, Poutou chinois | Pot pan (發粄/发粄) | 发糕 (fa gao) | Fa gao | Typically pink in colour in Mauritius; eaten year-round, but especially during Chinese New Year. |
| 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 | Teosa piang | | | Flaky pastries filled with sweet lentil paste |
| | | 清明粄 (qingmingban) | | Hakka-style sweet snack which looks like a green, flat disc |
| | | 印花粄 (yìnhuābǎn) | | Hakka-style sweet snack; white and round, with an embossed print on the top surface |

## Traditional Chinese sweets

| Type | Name in Mauritius | Mandarin Chinese | English | Description |
| Candy | Sesame seed candy | 花生芝麻糖 | | Brittle, nougat-like bar containing sesame seeds |
| Candy | Peanut candy | 花生糖 | | Brittle, nougat-like bar containing peanuts |
| Candy | 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) |
| Imported products | Li hing mui | 白话梅 | | Salted dried plum |
| Imported products | Losti | | Haw flakes | Traditional Chinese sweet made from the fruit of the Chinese hawthorn |

## Beverages

| Name in Mauritius | Mandarin Chinese | English |
| Bubble tea | | |
| Chrysanthemum tea | | |
| Green tea | 绿茶 (lu cha) | |
| Jasmine tea | | |
| La mousse noir | | Grass jelly drink |
| Leung cha | 涼茶 (liangcha) | |
| Soymilk | | |

## Sauce and condiments

| Name in Mauritius | Mandarin Chinese | English | Description |
| 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$^{:145}$ | 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 | |