Kung Pao Chicken, also translated as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. This is a classic dish in Sichuan cuisine, originating in Sichuan Province in south-western China. It includes those delightfully fragrant and spicy Sichuan peppercorns and is one of the most popular Chinese […]Read More
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.
Chinese Cuisine, Chinese Food, Chinese Recipes
Ingredients Filling: 70 grams cellophane noodles – You can also use Korean cellophane noodles (dangmyeon) 300 grams garlic chives 280 grams ground pork (you can use less if you want to) 2 eggs, beaten 4 tbsp dried baby shrimp (optional) 3/4 tsp chicken bouillon powder salt to taste 1/4 tsp sugar about 1/2 tsp ground […]Read More
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 year to the middle of the first month of the new year. A month from the New Year, it is a good […]Read More
Peanut Sauce Dumpling/Potsticker Seasoning Potsticker DippingSauces Sweet Red Bean Paste Tofu Dip Jazzed Hoisin Sauce All Purpose Stir-Fry Sauce Hot and Spicy Stir-Fry Sauce Sichuan Spicy Salt Five Flavor Oil Red-Cooking Sauce Soy Sauce Dip Lobster Sauce Honey Sauce Garlic Sauce Szechwan Pepper Oil Tahini (Sesame Seed Paste) Tangerine Marinade Universal Sauce Seafood Marinade Sweet […]Read More
Chinese desserts recipes include cookies, tarts, fortune cookies, fruit-based dishes, puddings and cakes. These are tried and tested Chinese recipes for authentic and delicious Chinese desserts at home. … Chocolate Ginger Lychees, Custard Tarts, Almond Cookies, Ginger Date Wontons and interesting ways to prepare fruit. Chocolate Ginger Lychees Custard Tarts Tangerine Duff Peaches in […]Read More
Chicken with Mangos This recipe comes from a very good Chinese cookbook written in English. Serves 4 – 6 people. Ingredients All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. 1 cup (250ml) all-purpose flour 1 3/4 cups (430ml) water 1/2 (2ml) […]Read More
Chinese vegetarian recipes are many and varied, and there are a few on this page! The appeal of Chinese cuisine has always been its emphasis on fresh vegetables and protein rich ingredients, making it the perfect style from which to select a tasty vegetarian recipe. Yes, even vegetarians can enjoy Chinese cuisine, check out the list […]Read More
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 inexpensive tea can be very satisfying if made well. All TeaSource tea comes with specific steeping suggestions on the back of the bag, but […]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 containing mention of the term “doufu” is the Ch’ing I Lu (Seiiroku in Japanese), written by T’ao Ku in about 950 AD. There are at least […]Read More