Shandong cuisine is famed for its seafood. Popular dishes
include Stewed Sea Cucumber with Scallion, Stewed Snakehead
Eggs, Sea Slugs with Crab Ovum, Dezhou Grilled Chicken and
Walnut Kernel in Cream Soup.
Cuisines from Szechuan is famous at home and abroad for its
hot peppery flavor. The wide variety that can be found is
summed up in the phrase "A Hundred Dishes with A Hundred Flavors."
The dishes includes Sauteed Shredded Pork with Fish Flavor,
Sauteed Diced Pork, Stewed Beancurd with Minced Pork in Pepper
Sauce and Dry Roast Rock Carp.
Cantonese food adopts all the good points of all other culinary
schools and makes extensive use of ingredients from the river
and sea. There is a lot of attention to detail in using fresh
material and unique cooking methods. Some of their famed dishes
are Snake Soup, Mountain Turtle Casserole and Crispy Skin
Huaiyang food, by integrating the cream of dishes in Yangzhou,
Zhenjiang, Huaian and other places south of the Yangtze River,
are representative flavors among Jiangsu food. They stress
on freshness and tenderness, careful preparation, cutting
skill, bright color, beautiful arrangement and light flavoring.
Famous dishes include Beggar's Chicken, Fried Mandarin Fish
with Sweet and Sour Sauce, Sliced Chicken with Egg White,
Salted Duck, Steam Crab Meat, Minced Pork Balls and Steamed
Court Food (Special Food)
These were dishes that were used to be cooked in the Imperial
Kitchen for emperors and empresses, and were developed on
the basis of Shandong dishes.
Chefs paid special attention to the selection of material
used, and ensured that the ingredients were fresh and tender
in taste. The condiments and exact proportions of the dishes,
as well as the style for serving were also specially prepared.
The dishes were named appropriately too, for they must be
fit to serve the emperor and empresses.
Vegetarian food has been an important food in the Chinese
culture for a long time. It has been a popular choice of food
since the Song Dynasty and was developed further in the Ming
and Qing dynasties. There are three types of 'schools' - the
Monastery Vegetarian Food, the Court Vegetarian Food and the
Folk Vegetarian Food.
The main characteristics of this type of food is that they
are uniquely cooked and healthy. The main ingredients are
green leafy vegetables, fruits, mushrooms and beancurd products.
Vegetable oil is usually a condiment, as it is not only delicious
and nutritious, it also helps the digestion process and prevents
Some of the famous dishes include Vegetarian "Chicken", Braised
Vegetarian "Meat" with Bean Sauce, Vegetarian "Pork Tripe",
Vegetarian "Ham", Hot-and-sour Beancurd Slices, Vegetarian
"Shrimps" and Chinese Toon "Fish". All the dishes are not
real "meat", but are processed and cooked to look and taste
like the real thing.
Medicinal dishes are considered as food-and-drink therapy
and just as vegetarian dishes, they have also been in the
Chinese culture for a long time. As early as the Warring States
Period (475-221 B.C.), China's ancestors realised the importance
of the relationship between food and health.
China's master chefs learnt from the theory of traditional
Chinese medicine and discovered a set of scientific food therapy.
Famous medicinal dishes includes Lily Chicken Soup, Pearl
Powder Shrimps, Heavenly Carp, Preserved Duck with Bean Sauce
and Minced Pork Buns.
Chow Mein is a very popular main course in southern China.
It consists of egg noodles that are stir fried with vegetables
and shredded chicken or meat. The dish is flavored with sesame
oil. Chinese cooking varies greatly from region to region,
but noodles are eaten everywhere.