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Featured with a rich history, Chinese cuisine
has evolved into one of the great cuisines of the
world. Lsted in one of the three major cuisine
systems, Chinese cuisine is characterized by the
fine selection of ingredients, special care to the
amount of fire, and balance in nourishment.
There are 4 major cuisines in China.
Cantonese
Cuisine
The Cantonese are known are pretty
much to eat anything. Cantonese Cuisine features a
great variety of ingredients such as birds,
freshwater fish, dogs, cats etc. Representative
dishes including crisp-skin roast piglet, stir-fried
shrimps, pot-cocked soft-shelled turtle, Cantonese
roast or barbecue meats.
Shandong
Cuisine
The Shandong Cuisine featured with
the strong and fragrant flavour and reputed for the
wide and fine selection of ingredients. Representative
dishes including the sea cucumber braised with green
onion, braised cuttlefish eggs, crab egg with
shark's fin and walnuts in butter soup.
Huaiyang
Cuisine
The Huaiyang Cuisine features light
flavour, fresh and tender tastes and exquisite
shapes. The mainly ingredients are freshwater
products and poultry. The representative dishes are
the Beggar's chicken- a whole chicken wrapped in
lotus leaves and cooked in the fire; the Dragon Well
Tea Prawns-prawns cooked with the fresh Dragon Well
tea leaves; Sweet and Sour Pork-deep fried pork
drenched in a sweet and sour sauce, etc.
Sichuan
Cuisine
There is a saying "The best foods in
China, the best flavour in Sichuan". Sichuan
cuisine is characteristically spicy and pungent. The
representative dishes are the Dan Dan
Noodles-noodles with a spicy sauce made with hot
chillies and ground pork; Gong Bao Chicken-made with
chicken, chilli and peanuts; Mapo Doufu-made with
Doufu, ground pork, red chillies and Sichuan
peppercorns. |
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