Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Asian Cooking / Chinese Cuisines
    Lost? Site Map

    Chinese Cuisines

    mlkovnlm
    Fri Aug 16, 2013 2:52 am
    Newbie "Fry Cook" Poster
    Chinese food culture is a big country, a long time in certain areas due to the geographical environment, climatic properties, cultural traditions and national customs and other factors, the formation of a certain inherited genetic relationships similar flavor dishes, higher visibility, and to some people love The well-known genre called local flavor cuisine. Among them, Shandong, Sichuan, Jiangsu cuisine and Cantonese cuisine, enjoy called "Eight cuisine", with Beijing cuisine and Ecai, namely "Ten Cuisines." Published on this site focuses on "Eight Chinese cuisine" as a food culture as well as how to develop and evolve its characteristics, superb technique and the famous Representative dishes.

    Eight Cuisines of the first when pushed Shandong. The formation and development of Shandong by Shandong area's cultural history, geography, economic conditions and practices were good for. Shandong is the birthplace of one of China's ancient culture. Located in the Yellow River, a mild climate, highlight the Shandong Peninsula in the Bohai Sea and the Yellow Sea between. Territory of mountains horizon, rivers and lakes staggered, Woyeqianli, rich, convenient transportation, and cultural development. Their food production ranks third in the country; vegetable variety, good quality, is known as "the world's three garden" one. If Jiaozhou cabbage, Zhang Qiu onion, Cangshan garlic, Laiwu ginger are renowned at home and abroad.

    Department of the Guangzhou Cantonese, Chiu Chow, Dongjiang dishes composed of three kinds of local flavor. Dishes include the Pearl River Delta and Guangzhou, Zhaoqing, Shaoguan, Zhanjiang and other places, including the name of the food. Widest geographical, material and numerous fine choice of materials, excellent skills, good change, flavor exquisite, clear and not light, fresh and impressive, tender but not raw oil but not greasy. Summer and seek light, winter and spring biased towards the rich, good fried dishes, are required to master the furnace and oil just right. It is in Fujian Chaozhou cuisine, their language and customs and the Minnan similar.

    Sichuan Department also a long history of cuisine, the birthplace of the ancient Ba and Shu. According to "Huayang" records, Pakistani "soil planting grain, livestock with domestic animals," and produced the fish with salt and tea honey; Shu is "mountain swamps fish, garden of fruits, four generations Festival cooked, Mibu there Yan" . Ba and Shu was already brine spices, rock salt, Sichuan pepper, "Yang Pu of ginger." In the Warring States period unearthed in the cemetery, there are a variety of bronze and pottery utensils, Sichuan bud evident. Sichuan Qin Shi Huang unified to form a roughly between the Three Kingdoms.

    Hunan Hunan Department that is based on the Xiangjiang River, Dongting Lake and Xiangxi mountainous regions and other local dishes evolved. Xiangjiang River in Changsha dishes, Hengyang, Xiangtan as the center is the main representative of Hunan. Its production of fine material to be used widely, variety, which features more than oil, tinted, pay attention to cost. Focus on the taste of crispy, hot and sour, soft and tender. Specializes in Western cuisine fragrant sour, with rich flavor Township. Hunan has a long history, as early as the Han Dynasty had already formed cuisines, cooking techniques have a very high level.

    Fujian Department has always been to fine choice of materials, a knife rigorous attention to the furnace, transfer soup, seasoning, and to taste victory and celebrated. Their cooking skills, there are four distinct features, one uses nuanced piece, cut, Ji and other blade, so that the different texture of the material, to achieve tasty thorough results. Fujian's knife so the "flowers such as Li Ji, shredded, such as hair, sheets as thin as paper" in the world. Cold dishes such as "carrot sting" will thin jellyfish, each cut into 2 to 3, respectively, complex cut into very fine wire, and then combined with the same thickness of the radish cooked, cool, mix with seasoning on table.

    Southern Cuisines in Hangzhou, Ningbo, Shaoxing, represented by three kinds of local dishes, famous earlier. Zhejiang cuisine is quite a long history department. Human capital south to open the hotel, with the northern southern cooking method will do delicious abundant raw materials, "Southern cooking north material" has become a major feature of the Department Zhejiang cuisine. If the past is not the sweet taste of southerners, northerners south, the impact of southerners taste, the dish is also sugar. Bianjing dishes, "sweet and sour Yellow River carp" to Lin'an, with its fish raw, cooked into Zhejiang dishes, "motorcoach."

    Su Cuisines namely Jiangsu local flavor dishes. Jiangsu is a blend of local chefs. One of the first books of unnamed professional chefs and cooks surname first name in the cities here. Yao consumption for production of pheasant soup, dubbed the Big Peng Guo, that today's Xuzhou, named Peng Keng, also known as Peng. Yu era, "Huai Yi Gong fish", until the Ming and Qing Huai whitefish were all tribute. "Vegetable beauty who, with a District Jing," Shang period Taihu Vegetable chives been humble. Spring and Autumn Period Qi Yi Ya worked in Xuzhou Communication Arts, by his creation of the "belly of the Tibetan lamb" through the ages, is "fresh" the word of the ......

    Anhui cuisine Anhui Huizhou cuisine is the main representative of the Department, originated in the foothills of the SHEXIAN yellow, that ancient Huizhou. Due to Xin'an River in Tunxi town to become "QI", "village green" and other tea and Hui ink, inkstone and other native products distribution center, catering developed Slices focus gradually shifted to Tunxi, in Here be further developed. Song Gao had asked Xi taste in Bachelor Zao, Zao cite San Yu Shi Mei fluent "snow Shelter raccoon, sandy horseshoe turtle." Shelter raccoon that civet cats, also known as white-fronted. Slices department specializes in cooking skills on roasting, stewing, steaming, and explosive, less cooking oil, heavy oil, heavy color, heavy fire workers.

    Chinese cuisine is known as the four flavors and eight major cuisines said. Four flavors are: Shandong, Sichuan, Cantonese, Huaiyang. Eight Cuisines generally means: Shandong cuisine, Sichuan, Hunan, Jiangsu cuisine, Zhejiang cuisine, Anhui, Cantonese and Fujian cuisine. None of which Beijing cuisine. The reason mainly lies in Beijing complex and diverse varieties of vegetables, inclusive Octagon flavor many dishes, difficult to classify. Food and beverage industry in the past Beijing, Shandong Museum at most, there were the so-called Ten Church, referring Qingfeng Church, Church and other Church Centre Stage font; eight ranks, and refer to the same home, casserole, etc. Habitat font; eight buildings, refers Hing House, the Beautiful House, Tai Fung House Floor font size, etc.; also eight spring means Qinglin chun chun size, these restaurants are mostly Shandong flavor.

    Chinese cuisine is known as the four flavors and eight major cuisines said. Four flavors are: Shandong, Sichuan, Cantonese, Huaiyang. Eight Cuisines generally means: Shandong cuisine, Sichuan, Hunan, Jiangsu cuisine, Zhejiang cuisine, Anhui, Cantonese and Fujian cuisine. None of which Beijing cuisine. The reason mainly lies in Beijing complex and diverse varieties of vegetables, inclusive Octagon flavor many dishes, difficult to classify. Food and beverage industry in the past Beijing, Shandong Museum at most, there were the so-called Ten Church, referring Qingfeng Church, Church and other Church Centre Stage font; eight ranks, and refer to the same home, casserole, etc. Habitat font; eight buildings, refers Hing House, the Beautiful House, Tai Fung House Floor font size, etc.; also eight spring means Qinglin chun chun size, these restaurants are mostly Shandong flavor.

    Ecai "relying Hubei unique freshwater fishery resources, food and beverage industry in the country has grown in reputation, market share is increasing, has become China's catering industry in a" dark horse. "Fifth national cooking contest and Wuhan Food Culture Festival held a press conference. According to reports, "Ecai" In the food and beverage industry in Hubei Province accounted for only 60 percent of the market, when people do not eat a lot of Hubei "Ecai." Since then, Hubei begin implementation of the revitalization plan Ecai: One comment 10 Ecai master chefs raise awareness and encourage them to do their own hotel, hotel name, or as a technical consultant, or apprentice Communication Arts; Second, in the province's Top 100 Shoppes flavor to attract foreign customers ; three is a selection of 100 well-known "Ecai" to regulate its process operational processes.

    "Food", a society's prosperity is based on the premise affluence, China's food culture is profound, exquisite, traditional culture is an important part.

    Core of the system is the staple diet. The staple food of rice and wheat. In addition, millet, corn, buckwheat, potatoes, sweet potatoes and a variety of beans also have a place. In addition to rice, the variety of pasta, such as bread, noodles, fried dough sticks and colorful porridge, cake and snack-changing table makes people rich.

    Major regional cuisines China has a long history, vast territory. Due to climate, products and customs differences in eating habits and tastes from around the hobby different. A long history of culinary arts to create the people through the ages, forming a colorful local cuisine. Where there is a higher prestige Shandong, Sichuan, Jiangsu, Zhejiang, Guangdong, Hunan, Fujian, Anhui eight regional cuisines.

    Shandong cuisine of Ji'nan, Shandong factions, in order to clear much less concentrated, full-bodied and not greasy reflexes.

    Sichuan cuisine is known as "a dish of a cell, a hundred dishes Subway," the story to hemp, spicy and sour is known, points Chengdu, Chongqing two.

    Jiangsu cuisine focus soup juice, shades palatable, savory and sweet moderate. Of Yangzhou, Suzhou, Nanjing three factions.

    Zhejiang cuisine fresh crisp creamy, crispy cotton waxy, fresh and not greasy. Including Hangzhou, Ningbo, Shaoxing three branches.

    Cantonese cuisine including Guangzhou, Chaozhou, Dongjiang three faction, known for seafood. Focus on a variety of techniques, pains in the light crunchy, fresh and smooth, known as "Eating in Guangzhou" in the world.

    Hunan by the Xiangjiang River, Dongting Lake and western Hunan three kinds of local dishes. Hot and sour flavor, and many more pepper, onion and garlic as a seasoning.

    Fujian cuisine in Minhou, Fuzhou, Xiamen, Quanzhou and other places as a representative. With seafood as the main raw material. Making delicate, beautiful colors, greasy, refreshing. Longer than fried, slip, fried, baked, pay attention to sweet, sour, salty, fragrant, especially in the "bad" taste the most unique.

    Anhui dishes heavy oil, heavy color, heavy fire power. To be good at cooking delicacies and famous.

    In addition to eight major cuisines, the Beijing cuisine, Shanghai cuisine, Ecai, Liaocai, Yucai, are also prestigious. Halal, vegetarian and other more unique and full of charm....
    Rinshinomori
    Fri Aug 16, 2013 8:59 pm
    Food.com Groupie
    Which one(s) are your favorite region for cooking?
    Skipper/Sy
    Wed Aug 28, 2013 10:31 pm
    Food.com Groupie
    mlkovnlm, nice write up. It would be nice to tell us a little about yourself... and a good idea to sign, note your name at the bottom of your post.

    Like you said China is a big country and many different Chinese Cuisines. It would be a fantastic vacation to travel extensively throughout China and go to all regions covering the "Eight Cuisines" mentioned. And for me photography would be my main focus... of people, countryside.... food...temples... !

    Skipper/Sy
    icon_biggrin.gif
    John DOH
    Thu Dec 12, 2013 10:12 pm
    Food.com Groupie
    OP our DD#2 just married a Chinese Canadian last September. Kelvin is a very smart and very nice guy, and does some "genuine Chinese" cooking, but I'm not informed on its regionality, and, of course, he just chuckles and says that a dinner out at Mandarin or ordering in from the local places "isn't really Chinese cooking". Having experienced Italian from Italy versus North American, British/Scottish versus North American, Ukrainian/Eastern European versus the North American copies, I have to sort of concede he has a valid point.

    Now I've got to get a more inclusive Christmas dinner menu together, with roasted Capon with stuffing, mashed potato and gravy as being the centerpiece of the offering, but trying to acknowledge him in such a dinner

    My thought was that I might find something "I" could cook (DS#1 is a Professional Chef who runs a South East Asian restaurant chain and would help, but again, that's not really "Chinese") A protein as an appetizer, that would be fairly light, and then incorporating some sort of veggie that went on with the Capon, potato and gravy?

    My usual is carrots, peas, and the like, but maybe broccoli, cauliflower or similar?

    Any thought appreciated!
    Leggy Peggy
    Fri Dec 13, 2013 6:14 am
    Food.com Groupie
    This might do the trick
    http://chinese.food.com/recipe/chinese-vegetable-stir-fry-95571

    But you could also look for a stir-fry recipe with Chinese greens, such as Chinese broccoli, bok choy and the like. You'd probably be wanting a dish using hoisin, sesame or oyster sauces. Try searching Chinese vegetables or Chinese greens.
    I'm sure it will all be a success. Let us know what you do.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites