Chinese Food ~ from HanBan
Eight Type of Chinese Food Chinese dishes may be categorized as one of the Eight Culinary Traditions of China, also called the "Eight Regional Cuisines" and the "Eight Cuisines of China". They are as follows:
1. Chuan (SIchuan)（川菜）
Sichuan (spelled Szechuan in the once common Postal Romanization), is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn and zhitianjiao. Peanuts, sesame paste and ginger are also prominent ingredients in this style.
2. Hui (Anhui)（徽菜）
Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
3. Lu (Shandong)（鲁菜）
Shandong Cuisine is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. However, it isn't so popular in South China. Shandong Cuisine is featured by a variety of cooking techniques and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Various Shandong snacks are also worth trying.
4. Min (Fujian)（闽菜）
Fujian cuisine is a Fujian coastal region. Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods. Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.
5. Su (Jiangsu, Huaiyang cuisine)（苏菜）
Jiangsu cuisine, also known as Su Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River. Typical courses of Jiangsu cuisine are Jinling salted dried duck, crystal meat, clear crab shell meatballs, Yangzhou steamed Jerky strips, triple combo duck, dried duck.
6. Yue (Hong Kong and Guangdong)（粤菜）
The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'. Cantonese style is the unique and charm dishes, which enjoy a long history and a good reputation both at home and abroad. It is common with other parts of the diet and cuisine in Chinese food culture. Back in ancient times, and the Central Plains on Lingnan Yue Chu family has close contacts. With the changes of dynasty historically, many people escaped the war and crossed the Central Plains, the increasing integration of the two communities.
7. Xiang (Hunan)（湘菜）
Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are varied ingredients for Hunan dishes.
8. Zhe (Zhejiang)（浙菜）
Zhejiang cuisine is one of the Eight Culinary Traditions of China, derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.
1. Chuan (SIchuan)（川菜）
Sichuan (spelled Szechuan in the once common Postal Romanization), is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn and zhitianjiao. Peanuts, sesame paste and ginger are also prominent ingredients in this style.
2. Hui (Anhui)（徽菜）
Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
3. Lu (Shandong)（鲁菜）
Shandong Cuisine is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. However, it isn't so popular in South China. Shandong Cuisine is featured by a variety of cooking techniques and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Various Shandong snacks are also worth trying.
4. Min (Fujian)（闽菜）
Fujian cuisine is a Fujian coastal region. Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods. Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.
5. Su (Jiangsu, Huaiyang cuisine)（苏菜）
Jiangsu cuisine, also known as Su Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River. Typical courses of Jiangsu cuisine are Jinling salted dried duck, crystal meat, clear crab shell meatballs, Yangzhou steamed Jerky strips, triple combo duck, dried duck.
6. Yue (Hong Kong and Guangdong)（粤菜）
The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'. Cantonese style is the unique and charm dishes, which enjoy a long history and a good reputation both at home and abroad. It is common with other parts of the diet and cuisine in Chinese food culture. Back in ancient times, and the Central Plains on Lingnan Yue Chu family has close contacts. With the changes of dynasty historically, many people escaped the war and crossed the Central Plains, the increasing integration of the two communities.
7. Xiang (Hunan)（湘菜）
Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are varied ingredients for Hunan dishes.
8. Zhe (Zhejiang)（浙菜）
Zhejiang cuisine is one of the Eight Culinary Traditions of China, derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.
Cuisine in North China
The North is likewise identified for its plainer and even more limited range of meals, on account of limits in what could be grown in the colder climate, which is similar to northern Europe or Northern USA/Southern Canada. Northern foods is starchy, with root vegetables, and beef, lamb, duck, scallions, leeks, and garlic featuring strongly. The range of fruits is significantly lower than while in the South. The agriculture of Northern China is dominated by non-native plants: wheat, corn, sorghum, rice, cotton, and sesame seed. Wheat, this standard grain on the North, is manufactured right into a range of goods which includes noodles, steamed breads, pancakes, stuffed buns, and dumplings of various sizes and fillings.
Northern Chinese food is dominated and set apart in China by wheat-flour meals: noodles, dumplings, steamed buns, pancakes. Rice remains to be eaten being a staple in the north, but not as singularly as while in the south in which wheat just isn't grown. On the whole, Northern dishes could be fairly oily, as well as the use of vinegar and garlic in them is well-liked. Northern foods are frequently boiled, braised, stewed, steamed, roasted, glazed, deep-fried, or stir-fried. Boiling is most critical, not merely due to the fact it really is the normal method of preparing noodles, but also since soups from thin and clear to stew-like are universal plus an essential part of virtually every meal. Cooking is completed by stewing. Whilst much more oil is used in stir-frying in Northern than Southern cuisine, it truly is always nutritious, flavorful, colorful, and with wonderful aroma.
Northern Chinese cuisine is frequently split into Northeast cuisine and Northwest cuisine, but even though every has its certain meals, the total theme may be the identical, so they are coated collectively right here. The major differences are the pulled noodles, produced only in the Northwest, and also the steamed buns and dumplings, which are a lot more a specialty on the Northeast. Dishes like pickled cabbage along with other pickles demonstrate a Korean influence in the Northeast. The Manchu folks, China's northeastern minority, who controlled China over the Qing Dynasty have contributed several dishes and snacks for the Northeastern type, including sachima a Manchu sweet that may now be found packaged in cuboid bars in retailers all around of China.
The best-known regional cuisines of Northern China are those of Beijing, Tianjin, and Shandong. Beijing share culinary traditions with their northern neighbors because of proximity and related ancient history.
Shandong is a province having a long coast line bordering the Yellow Sea; it's wealthy in pure sources. These a few cuisines, developed on account of wealth and pure assets, are in contrast towards the remainder of the North, that's poor. Seafood is an important part of Shandong dishes, specially shark's fin, sea cucumber, scallops, oysters, and conch. Shandong preparations emphasize freshness, tenderness, along with the original taste on the components. The primary cooking methods in Shandong contain deep-frying, stir-frying, pan-frying and stewing, among others.
As Beijing is the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China. Foods that originated in Beijing are frequently snacks as an alternative to primary courses, and they're typically sold by tiny outlets or street vendors. There exists emphasis on dark soy paste, sesame paste, sesame oil, and scallions, and fermented tofu is commonly served as being a condiment. In terms of cooking strategies, strategies relating to different techniques of frying are often utilized. There exists less emphasis on rice as an accompaniment as compared to several other regions in China, as nearby rice manufacturing in Beijing is minimal by the relatively dry weather.
A lot of popular Muslim and vegetarian dishes originated in Tianjin. The protein elements for vegetarian dishes are generally soybean merchandise for example dehydrated (dried) soybean curd or bean curd sheet or wheat gluten. Dishes produced with these elements are created to appear like chicken, duck, fish or meat, and also to taste like them. Stuffed Complete Duck is one example; it is produced from bean curd sheets shaped to taste and appear like a stuffed duck, which includes the head. Many specialties of Tianjin consist of Fried Twist of Eighteenth Street, a deep-fried wheat bread served as being a snack, and Goubuli Bread Dumplings, steamed wheat dough with spicy meat fillings.
Northern Chinese food is dominated and set apart in China by wheat-flour meals: noodles, dumplings, steamed buns, pancakes. Rice remains to be eaten being a staple in the north, but not as singularly as while in the south in which wheat just isn't grown. On the whole, Northern dishes could be fairly oily, as well as the use of vinegar and garlic in them is well-liked. Northern foods are frequently boiled, braised, stewed, steamed, roasted, glazed, deep-fried, or stir-fried. Boiling is most critical, not merely due to the fact it really is the normal method of preparing noodles, but also since soups from thin and clear to stew-like are universal plus an essential part of virtually every meal. Cooking is completed by stewing. Whilst much more oil is used in stir-frying in Northern than Southern cuisine, it truly is always nutritious, flavorful, colorful, and with wonderful aroma.
Northern Chinese cuisine is frequently split into Northeast cuisine and Northwest cuisine, but even though every has its certain meals, the total theme may be the identical, so they are coated collectively right here. The major differences are the pulled noodles, produced only in the Northwest, and also the steamed buns and dumplings, which are a lot more a specialty on the Northeast. Dishes like pickled cabbage along with other pickles demonstrate a Korean influence in the Northeast. The Manchu folks, China's northeastern minority, who controlled China over the Qing Dynasty have contributed several dishes and snacks for the Northeastern type, including sachima a Manchu sweet that may now be found packaged in cuboid bars in retailers all around of China.
The best-known regional cuisines of Northern China are those of Beijing, Tianjin, and Shandong. Beijing share culinary traditions with their northern neighbors because of proximity and related ancient history.
Shandong is a province having a long coast line bordering the Yellow Sea; it's wealthy in pure sources. These a few cuisines, developed on account of wealth and pure assets, are in contrast towards the remainder of the North, that's poor. Seafood is an important part of Shandong dishes, specially shark's fin, sea cucumber, scallops, oysters, and conch. Shandong preparations emphasize freshness, tenderness, along with the original taste on the components. The primary cooking methods in Shandong contain deep-frying, stir-frying, pan-frying and stewing, among others.
As Beijing is the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China. Foods that originated in Beijing are frequently snacks as an alternative to primary courses, and they're typically sold by tiny outlets or street vendors. There exists emphasis on dark soy paste, sesame paste, sesame oil, and scallions, and fermented tofu is commonly served as being a condiment. In terms of cooking strategies, strategies relating to different techniques of frying are often utilized. There exists less emphasis on rice as an accompaniment as compared to several other regions in China, as nearby rice manufacturing in Beijing is minimal by the relatively dry weather.
A lot of popular Muslim and vegetarian dishes originated in Tianjin. The protein elements for vegetarian dishes are generally soybean merchandise for example dehydrated (dried) soybean curd or bean curd sheet or wheat gluten. Dishes produced with these elements are created to appear like chicken, duck, fish or meat, and also to taste like them. Stuffed Complete Duck is one example; it is produced from bean curd sheets shaped to taste and appear like a stuffed duck, which includes the head. Many specialties of Tianjin consist of Fried Twist of Eighteenth Street, a deep-fried wheat bread served as being a snack, and Goubuli Bread Dumplings, steamed wheat dough with spicy meat fillings.
Chinese Food in South China
In South China you'll find several rivers, lakes, and higher rainfall. Because of the wealthy assets brought by these climate and landscape elements, Southern Chinese foods is characterized because of the staggering selection of the substances utilized, and is extensively regarded as the country’s greatest. Representative of Southern cooking styles are Szechwan and Cantonese cuisine and Jiangzhe cuisine. Within the total of Southern cooking, the Jiangsu and Zhejiang areas emphasize freshness and tenderness, whilst Guangdong cuisine tends to be relatively sweet and constantly full of selection. Rice and its byproducts, including noodles, cakes, and congee type the standard foundation for Southern dishes.
Guangdong food stresses freshness of components and correct cooking approach. Ingredients are often ready using a light touch, just adequate cooking and seasoning to keep the original colour from the materials and also the organic flavors from the meals. You can find numerous Cantonese cooking methods, steaming, stir-frying, shallow frying, double boiling, braising and deep-frying are the most popular cooking strategies. The conventional Guangdong cuisine emphasizes seafood, specially numerous types of steamed fish and shellfish. Pork and duck in complete are glazed with mixtures of soy sauce, peanut oil, ginger, onion, sugar, wine, and roasted to a stunning reddish gold. Dishes are nearly always served with freshly steam rice, since rice could be the staple crop of South China.
Eastern Chinese cuisine, found in the area of Jiangsu, Zhejiang, Shanghai as well as the surrounding provinces, is one of the lesser-known varieties of south Chinese foods, usually characterized as 'sweet and oily'. Not remarkably, Seafood and freshwater fish predominates in Jiang/Zhe/Hu cuisine, as the close by ocean, Yangtze River, numerous lakes and river tributaries provide abundant fish, shrimp, and shellfish to this area. Steaming, stewing, braising and frying will be the most common kinds of cooking in south China.
Sichuan (Szechuan) and Hunan cuisines would be the most well-known in south China, that are largely recognized for their hot and spicy dishes. Several Chinese Szechuan and Hunan restaurants abroad serve some version of Sichuan and Hunan food, nevertheless they are really just a pale comparison to your authentic factors. Red chili are used in several dishes, typically rivaling that of Mexican or Thai preparations.
The reason for this emphasis on spice may possibly derive from your region's hot, humid climate as well as its hundreds of years' independent culture from other elements of China. The climate also contributes to the necessity of sophisticated food-preservation methods which consist of pickling, salting, drying and smoking. However, there is certainly more to your Szechuan and Hunan foods than spice and sauces rich and robust in flavor. There is a big part of recipes that use small or no spice at all. Meats in are primarily pork, beef, and poultry. Beef is a lot more prevalent in Szechuan cuisine than it truly is in other Chinese cuisines, probably on account of the widespread availability of oxen while in the region. Poultry and meat dishes are extremely popular in Hunan Cuisine. Fresh water food may also be common in Hunan food as Hunan's lakes offer an abundance of fish and shellfish.
Guangdong food stresses freshness of components and correct cooking approach. Ingredients are often ready using a light touch, just adequate cooking and seasoning to keep the original colour from the materials and also the organic flavors from the meals. You can find numerous Cantonese cooking methods, steaming, stir-frying, shallow frying, double boiling, braising and deep-frying are the most popular cooking strategies. The conventional Guangdong cuisine emphasizes seafood, specially numerous types of steamed fish and shellfish. Pork and duck in complete are glazed with mixtures of soy sauce, peanut oil, ginger, onion, sugar, wine, and roasted to a stunning reddish gold. Dishes are nearly always served with freshly steam rice, since rice could be the staple crop of South China.
Eastern Chinese cuisine, found in the area of Jiangsu, Zhejiang, Shanghai as well as the surrounding provinces, is one of the lesser-known varieties of south Chinese foods, usually characterized as 'sweet and oily'. Not remarkably, Seafood and freshwater fish predominates in Jiang/Zhe/Hu cuisine, as the close by ocean, Yangtze River, numerous lakes and river tributaries provide abundant fish, shrimp, and shellfish to this area. Steaming, stewing, braising and frying will be the most common kinds of cooking in south China.
Sichuan (Szechuan) and Hunan cuisines would be the most well-known in south China, that are largely recognized for their hot and spicy dishes. Several Chinese Szechuan and Hunan restaurants abroad serve some version of Sichuan and Hunan food, nevertheless they are really just a pale comparison to your authentic factors. Red chili are used in several dishes, typically rivaling that of Mexican or Thai preparations.
The reason for this emphasis on spice may possibly derive from your region's hot, humid climate as well as its hundreds of years' independent culture from other elements of China. The climate also contributes to the necessity of sophisticated food-preservation methods which consist of pickling, salting, drying and smoking. However, there is certainly more to your Szechuan and Hunan foods than spice and sauces rich and robust in flavor. There is a big part of recipes that use small or no spice at all. Meats in are primarily pork, beef, and poultry. Beef is a lot more prevalent in Szechuan cuisine than it truly is in other Chinese cuisines, probably on account of the widespread availability of oxen while in the region. Poultry and meat dishes are extremely popular in Hunan Cuisine. Fresh water food may also be common in Hunan food as Hunan's lakes offer an abundance of fish and shellfish.
The Chinese Food for Some Special Days
There are many different kind of foods in China. Apart from the everyday dishes, you can find foods for particular days. The following contents will introduce the meals in some unique days in China.
1. The Food on Birthday
In China, To rejoice a birthday is a vital time during people’s life. When someone particular is a young person, generally he will eat noodles and birth day cake on his/her birthday, because the lengthy noodles means the longevity in China. When people is in the middle age, his birthday celebration will grander. Besides the above, peaches in lots of types will likely be added delightful couplets, candles, symbolizing longevity and immortality at people’s birthday.
2. The Food on Wedding Day
On the wedding day, The menu should consist only of the finest Chinese food, including roast pig, fresh fruit of all types, lobster, abalone and other Chinese delicacies. It is also customary to serve Chinese dates, peanuts, longan and chestnuts as a wish that the couple will soon have a baby, in accord with the Chinese proclamation.
3. The Food on Dragon Boat Festival
In the Dragon Boat Festival, virtually all of people will eat the exclusive foodstuff -zongzi, a pyramid-shaped dumpling which is created by glutinous rice that wrapped in bamboo or reed leaves. The festival is to venerate the great poet Qu Yuan, the individuals are afraid that his lack of food, so they make the special food for him. Now the zongzi is produced in various varieties and forms.
4. The Food on Laba Festival
It is on the eighth day of the last month of every year in the Chinese lunar calendar, The two most important traditions associated with laba Festival are eating laba porridge, and praying for peace and good health in the coming year. Filled with nuts and dried fruit, laba porridge serves as a symbol of good fortune, long life, and fruitful harvest. Buddhist tradition equates porridge with good fortune. The custom of eating laba porridge is not only an expression of respect for Buddha and the ancestral spirits. Laba porridge is also a very nourishing and healthful food.
5. The Food on Baby's Beginning
In China, when a baby is born, the satisfied father will send red boiled eggs to announce the news. Eggs using a black pointed conclude and dots within an even amount this kind of as 6 or 8, it signifies a boy's birth; these without a black position and in an odd quantity like 5 or 7, it will mean the infant may be a girl.
6. The Food on New Year's Eve
In New Year's Eve in China, people eat certain foods that are thought to symbolize luck in the new year such as a whole chicken, including head and feet; Clams or scallops; Any dish featuring lettuce; Lobster; Rice; Spring rolls; Dumplings, along with these, fish has often been employed to suggest the accumulation of prosperity and wealth with foods on New Year's Eve.
1. The Food on Birthday
In China, To rejoice a birthday is a vital time during people’s life. When someone particular is a young person, generally he will eat noodles and birth day cake on his/her birthday, because the lengthy noodles means the longevity in China. When people is in the middle age, his birthday celebration will grander. Besides the above, peaches in lots of types will likely be added delightful couplets, candles, symbolizing longevity and immortality at people’s birthday.
2. The Food on Wedding Day
On the wedding day, The menu should consist only of the finest Chinese food, including roast pig, fresh fruit of all types, lobster, abalone and other Chinese delicacies. It is also customary to serve Chinese dates, peanuts, longan and chestnuts as a wish that the couple will soon have a baby, in accord with the Chinese proclamation.
3. The Food on Dragon Boat Festival
In the Dragon Boat Festival, virtually all of people will eat the exclusive foodstuff -zongzi, a pyramid-shaped dumpling which is created by glutinous rice that wrapped in bamboo or reed leaves. The festival is to venerate the great poet Qu Yuan, the individuals are afraid that his lack of food, so they make the special food for him. Now the zongzi is produced in various varieties and forms.
4. The Food on Laba Festival
It is on the eighth day of the last month of every year in the Chinese lunar calendar, The two most important traditions associated with laba Festival are eating laba porridge, and praying for peace and good health in the coming year. Filled with nuts and dried fruit, laba porridge serves as a symbol of good fortune, long life, and fruitful harvest. Buddhist tradition equates porridge with good fortune. The custom of eating laba porridge is not only an expression of respect for Buddha and the ancestral spirits. Laba porridge is also a very nourishing and healthful food.
5. The Food on Baby's Beginning
In China, when a baby is born, the satisfied father will send red boiled eggs to announce the news. Eggs using a black pointed conclude and dots within an even amount this kind of as 6 or 8, it signifies a boy's birth; these without a black position and in an odd quantity like 5 or 7, it will mean the infant may be a girl.
6. The Food on New Year's Eve
In New Year's Eve in China, people eat certain foods that are thought to symbolize luck in the new year such as a whole chicken, including head and feet; Clams or scallops; Any dish featuring lettuce; Lobster; Rice; Spring rolls; Dumplings, along with these, fish has often been employed to suggest the accumulation of prosperity and wealth with foods on New Year's Eve.
美食台菜
美食台菜链接 http://mp.weixin.qq.com/s/nhzdkwTvKJ8b_iM83Rn-mg