Many unique regional food styles contribute to the China’ extensive cuisine. The most well-known of those are Cantonese, Shandong, Jiangsu and Szechuan cuisine forms. These styles are distinctive from one another due to the available produce, climate and geography, historica linfluencesy, variations in cooking techniques and population lifestyles.
Whilst one regional style may emphasize garlic and shallots versus chilli and spices, another favours seafood ingredients over meats or poultry. As an example, Sichuan cuisine is spicier with a findness for baking, whereas Jiangsu recipes call more on braising and stewing techniques.
The ‘hairy crab,’ found in local lakes, is a popular menu item in Shanghai. The world-renowned Peking Duck is famous dish everywhere around the planet, not just in China.
Across China, and across Asia in general, a wide variety of menu items with differing flavours and textures are produced from the same raw materials and ingredients. The methods of preparation, aided by cultural nuances, engender significant regional food forms across the country. Many of the traditional regional cuisines rely on ancient methods of preservation; drying, salting, pickling and fermentation.
Even though the climax of the Chinese New Year, Nian, lasts only two or three days including the New Year’s Eve, the New Year season extends from the mid-twelfth month of the previous... Read more
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Preparing Tea Preparing tea properly is easy but you must follow a few basic guidelines. The best tea in the world can taste horrible if prepared incorrectly, and conversely a very inexpensi... Read more
History Of Tofu In China Origin and Early Development to 960 AD. Tofu almost certainly originated in China; its date of origin, however, is uncertain. The earliest existing document containi... Read more
Chinese vegetarian recipes are many and varied, and there’s a large list on this page! The appeal of Chinese cuisine has always been its emphasis on fresh vegetables and protein rich i... Read more
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