Szechuan dishes is distinguisted by the clever use of various
spices. Spicy ingredients such as fennel seed, chilli, coriander
are often applied to the hot dishes. Chicken, river fish,
shelfish, smoked duck are popular in Taiwan. Other Shanghai
dishes include drunken chicken, anchovies, sliced yellow fish,
deep-fried sweet baby eel, stewed chicken with fried bean
curd and etc.
Chaochou a district within Canton province, has its unique
style of cuisine quite different from Cantonese food. A Chaochou
meal begins with a small cup of Tieh Kwun Yin tea to clean
the palate and stimulate the taste buds. Shellfish dishes,
shark's fin soup, steamed goose in soy sauce are famous in
Taiwan. Chaochou food is described as gusty and hearty, and
chefs pride themselves on their skills in vegetable carving.
Seafood is an outstanding feature of Shanghai cuisine. Shanghai
dishes are actually refined combinations of delicious dishes
from neighboring provinces. For the most part, Shanghai food
is lightly spiced and relatively oily, and its sauces tend
to be rich and slightly sweet. Popular Shanghai dishes are
Beggar's chicken, drunken chicken, stemed crab, fried prawns,
vinegar fish and steamed crab.
Cantonese food is less spicy, more colorful and is usually
stir fried, which preserves both the texture and flavor. Favorite
dishes include whole steamed fish, poached chicken, roast
duck, roast pigeon, braised shark's fin with greens, while
a snack with dimsum and Chinese tea can also be delighful
experience in Cantonese food.
Taiwanese cooking is an interesting branch of Eastern style,
with a strong Japanese influence. Taiwanese cuisine is dominated
by seafood and noted for its large variety of soups. Good
choices are poached shrimp or squid, grilled eel, fried shrimp
rolls, grilled clams and turtle soup.
Roasted Peking duck - Peking dish
Peking-style meals usually include vegetable dishes, soups,
tofu (soybean curd) and fish. The best known and most typical
dish is Peking duck, marinated roast duck fattened specially
for the table, roasted in a special oven, and served with
pancakes, spring onions or leeks, and sweet bean sauce. The
food is mild in taste, is often slightly oily, vinegar and
garlic are common ingredients; it is frequently fried, stewed
or braised. Noodles and dumplings are also popular food in
northern China, represented by Peking cuisine.
Hunan dishes is either spicy and hot or sweet and sour. It
is comparable to Szechuan cuisine, but oilier. Steamed dishes
are particularly popular such as honey ham with dates. Favorite
Hunan food includes preserved meat, shrimp wrapped in lettuce
and bamboo cup chicken.
Mogolian barbecue originated among the nomads of Mongolia
and has been refined to a new level of excellence in Taiwan.
Mongolian barbecue consists of meat, poultry and vegetables.
Crispy Green Onion Pancakes
These flaky flat breads can be found in street stalls throughout
northern China and in Taiwan. Although the bread requires
patience and labor, it is such a delectable treat that it
is well worth the effort.