As quoted by someone,
Chinese not just enjoy eating but believe eating good food may bring harmony and
closeness towards the family and relationships', holds true. Chinese meals are a
very unique and tasty cuisine which has grown in popularity and also found its
modifications on the way.
The philosophy of Yin and Yang finds prominence in Chinese food recipes. China maintain a balance in the food texture, color and flavor by using the basic principles of yin and yang. Food which has the cooling properties have been demonstrated to have yin and those items which possess the warm properties are said to possess yang. The idea is to achieve a nutritious balance between the two.
The Chinese food beholds quite a number from different regions with a few mouth-watering dishes. It is basically split into 8 regional cuisines.
Fujian Cuisine:
The Fujian Cuisine is renowned for a wide range of seafood. This cuisine is characteristic because of the myriad colors and the mouth-watering mixture of the sweet, salty and sour tastes within the food items. Another important feature may be the pickled taste. The famous foods of Fujian Cuisine are the Snow Chicken, Prawn with Dragon's Body, Phoenix's tail and also the Buddha Jumping Over the Wall.
Hunan Cuisine:
The Hunan Cuisine includes a typical thick and sharp flavor. It's because the use of the Pepper, chili and shallot within the dishes prepared. This cuisine comes with an ideal mix of the local cuisine. (Dongting Lake, Xiangjiang Region and also the Xiangxi coteau). The food items prepared under this category are the Dongan Chicken, the Peppery and Hot Chicken, Lotus Seeds in Rock Sugar Syrup, and also the Sizzling Rice Soup.
Anhui Cuisine:
Also referred to as the Hui Cai, it comprises the specialties from the South Anhui, Yanjiang and Huai Bei. This cooking demands lots of attention to the temperature from the food being cooked as well as the taste and color of the bathroom. The dishes are known to build up the power of the person. The food menus include Bamboo shoots cooked with sausage and dried mushroom, Stewed soft shell turtle with ham, Li Hongzhang Hotchpotch, and also the Stewed Snapper.
Huaiyang Cuisine:
This cuisine uses fresh fish and crustaceans because the main ingredients and is very popular within the lower areas of the Yangtze River. The putting them to use used are roasting, braising, stewing and simmering. The carving techniques from the food are very well-known in this kind of cuisine. Some of the famous foods of the variety includes Stewed Crab with Clear Soup, Duck Triplet, Crystal Meat, Liangxi Crisp Eel, Long-boiled, and Dry-shredded meat.
Shandong Cuisine:
The Shandong cuisine provides a lot of prominence to the soups. Additionally, it uses a combination of the Jinan cuisine and Jiaodong cuisine. The true secret of this cuisine is that the foods are fresh and crisp and usually non greasy. The foods owned by this category also have a strong aroma. The soups if thin in the consistency, are clear and if thick are extremely creamy with a strong flavor. There is lots of deep-frying, pan-frying, stir-frying and grilling utilized by the Jinan chefs. The Jiaodong chefs are recognized for food items with a light taste. A few of the popular cuisines in this category are Bird's Nest Soup and Yellow River Carp in Sweet and Sour Sauce.
Sichuan Cuisine:
This is actually the most famous Chinese cuisine on the planet. Popularly known as the 'Szechuan' in the West, the Sichuan cuisine offers some spicy and hot flavors because of the emphasis of the use of chili. One more reason for the typical taste it provides is the use of the Pepper and prickly ash through the chefs. This lends uniqueness towards the dish. The basic cooking techniques owned by this category use a large amount of pickling, braising and also frying without oil. A few of the hottest and spiciest famous foods in this category remains the Kung Pao Chicken, Tasty and Spicy Crab, Twice Cooked Pork, and Water-Boiled Fish.
Guangdong (Cantonese) Cuisine:
The cooking methods employed for this cuisine vary from others in terms of the flavor and also the recycleables used. There is a strong focus on the seafood and mixed flavorings. The meals tastes clean, light and very fresh. When the chefs prepare Guangdong Cuisine, they need to use methods of deep-frying, braising, stewing, roasting, stir-frying, sautéing and steaming. When the dishes are ready, the chefs also go an additional mile in the presentation too. Popular dishes are Steamed Sea Bass, Dim Sum, Shark Fin Soup and also the Roasted Piglet.
Zhejiang Cuisine:
Also known as the Zhe Cai, it encompasses the specialties from the Hangzhou, Ningbo and the Shaoxing cuisine. The cooking methods employ using various methods like stewing, stir-frying, deep frying and sautéing. A few of the famous dishes are the Longjing Shelled Shrimp, Beggar's Chicken, and Sour West Lake Fish.
Famous Chinese Foods
The philosophy of Yin and Yang finds prominence in Chinese food recipes. China maintain a balance in the food texture, color and flavor by using the basic principles of yin and yang. Food which has the cooling properties have been demonstrated to have yin and those items which possess the warm properties are said to possess yang. The idea is to achieve a nutritious balance between the two.
The Chinese food beholds quite a number from different regions with a few mouth-watering dishes. It is basically split into 8 regional cuisines.
Fujian Cuisine:
The Fujian Cuisine is renowned for a wide range of seafood. This cuisine is characteristic because of the myriad colors and the mouth-watering mixture of the sweet, salty and sour tastes within the food items. Another important feature may be the pickled taste. The famous foods of Fujian Cuisine are the Snow Chicken, Prawn with Dragon's Body, Phoenix's tail and also the Buddha Jumping Over the Wall.
Hunan Cuisine:
The Hunan Cuisine includes a typical thick and sharp flavor. It's because the use of the Pepper, chili and shallot within the dishes prepared. This cuisine comes with an ideal mix of the local cuisine. (Dongting Lake, Xiangjiang Region and also the Xiangxi coteau). The food items prepared under this category are the Dongan Chicken, the Peppery and Hot Chicken, Lotus Seeds in Rock Sugar Syrup, and also the Sizzling Rice Soup.
Anhui Cuisine:
Also referred to as the Hui Cai, it comprises the specialties from the South Anhui, Yanjiang and Huai Bei. This cooking demands lots of attention to the temperature from the food being cooked as well as the taste and color of the bathroom. The dishes are known to build up the power of the person. The food menus include Bamboo shoots cooked with sausage and dried mushroom, Stewed soft shell turtle with ham, Li Hongzhang Hotchpotch, and also the Stewed Snapper.
Huaiyang Cuisine:
This cuisine uses fresh fish and crustaceans because the main ingredients and is very popular within the lower areas of the Yangtze River. The putting them to use used are roasting, braising, stewing and simmering. The carving techniques from the food are very well-known in this kind of cuisine. Some of the famous foods of the variety includes Stewed Crab with Clear Soup, Duck Triplet, Crystal Meat, Liangxi Crisp Eel, Long-boiled, and Dry-shredded meat.
Shandong Cuisine:
The Shandong cuisine provides a lot of prominence to the soups. Additionally, it uses a combination of the Jinan cuisine and Jiaodong cuisine. The true secret of this cuisine is that the foods are fresh and crisp and usually non greasy. The foods owned by this category also have a strong aroma. The soups if thin in the consistency, are clear and if thick are extremely creamy with a strong flavor. There is lots of deep-frying, pan-frying, stir-frying and grilling utilized by the Jinan chefs. The Jiaodong chefs are recognized for food items with a light taste. A few of the popular cuisines in this category are Bird's Nest Soup and Yellow River Carp in Sweet and Sour Sauce.
Sichuan Cuisine:
This is actually the most famous Chinese cuisine on the planet. Popularly known as the 'Szechuan' in the West, the Sichuan cuisine offers some spicy and hot flavors because of the emphasis of the use of chili. One more reason for the typical taste it provides is the use of the Pepper and prickly ash through the chefs. This lends uniqueness towards the dish. The basic cooking techniques owned by this category use a large amount of pickling, braising and also frying without oil. A few of the hottest and spiciest famous foods in this category remains the Kung Pao Chicken, Tasty and Spicy Crab, Twice Cooked Pork, and Water-Boiled Fish.
Guangdong (Cantonese) Cuisine:
The cooking methods employed for this cuisine vary from others in terms of the flavor and also the recycleables used. There is a strong focus on the seafood and mixed flavorings. The meals tastes clean, light and very fresh. When the chefs prepare Guangdong Cuisine, they need to use methods of deep-frying, braising, stewing, roasting, stir-frying, sautéing and steaming. When the dishes are ready, the chefs also go an additional mile in the presentation too. Popular dishes are Steamed Sea Bass, Dim Sum, Shark Fin Soup and also the Roasted Piglet.
Zhejiang Cuisine:
Also known as the Zhe Cai, it encompasses the specialties from the Hangzhou, Ningbo and the Shaoxing cuisine. The cooking methods employ using various methods like stewing, stir-frying, deep frying and sautéing. A few of the famous dishes are the Longjing Shelled Shrimp, Beggar's Chicken, and Sour West Lake Fish.
Famous Chinese Foods
- Grape-shaped Fish
- Hot Diced Pork
- Maofeng Smoked Hilsa Herring
- Red-Bayberry-Shaped Meat Balls
- Diced Ham with Crystal Sugar
- Fish in Vinegar and pepper
- Litchi and Prawns
- Chicken Balls with Qiandao Sauce
- Fragrant Stewed Chicken
- Squid with Pineapples
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