Exploring Cantonese Cuisine in Liyue’s Dishes
Last week, I explored Chinese folklore’s influence on Genshin Impact’s characters. Today, I wish to delve into another aspect of the game: the captivating dishes of Liyue and their connection to the culinary experiences of my upbringing.
Food serves as a gateway to understanding a culture. Each dish carries a history spanning hundreds if not thousands of years, telling stories of tradition, heritage, and the experiences of countless generations. Growing up in Hong Kong, I always take the flavours of Cantonese cuisine with me, wherever I may go.
While dishes like Chili-Mince Cornbread Buns and Black-Back Perch Stew reference dishes I eat sometimes, here are the dishes Genshin Impact added that defined the foods I had growing up.
Bountiful Year (豐年有餘)
Luxurious and exquisite raw fish. The fish is sliced thinly and arranged in the shape of a flower before a ring of side dishes is set all around it. Normally, the side dishes will be mixed with the raw fish according to one’s taste before consumption — this act is said to ensure that things will be smooth sailing in the coming days.
