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Travel & Tourism . Tourist Guide to the Country

China Cuisine and Food





Shandong Cuisine
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.


Szechuan Cuisine
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 Cuisine
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 Suckling Pork.


Huaiyang Cuisine
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 Fish.


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
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 cancer.

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
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
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.


 

Acknowledgements: ASIATRAVELMART.COM








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