Chinese Recipes – A Brief Study On The Amazing Cuisine
China is a huge country and its cuisines reflect both the variety and size with different regions within the country adopting different approaches to cooking.. Lets do a short run through of a few of the regional cuisines Szechuan and Cantonese are quite popular in the west. Fujian, Anhui, Shangdong, Jiangsu and Zhejiang are the other popular cuisines in China. Chinese cuisines have also been improvised by Chinese people living in other countries by incorporating the local touch with the original Chinese recipes..[I:http://iulren.com/wp-content/uploads/2010/07/MaryShaw23.jpg]
There is a huge range of popular Chinese dishes, so it would be futile to try to catalogue all of them here. However, we can jot down a few of the more famous Chinese dishes:
* Congee – A kind of porridge. Congee is usually made using rice, but other cereals like barley, cornmeal, millet or sorghum are sometimes used instead.
* Dumplings – Chinese dumplings may be fried (“guotie”), steamed (“jiaozi”) or boiled (“shuijiao”), and usually contain ground meat or vegetables.
General Tso’s Chicken: Strictly speaking this isn’t a pure Chinese dish. This is more the Americanized version of a Chinese dish that’s deep fried and served with hot and sweet sauce. This recipe is gaining in popularity in the west but isn’t that prevalent in China.
* Kung Po Chicken – A hot chicken dish containing Sichuan peppercorns, Shaoxing wine, and nuts (peanuts or cashew nuts are used). In the West, the dish is often adapted with some of the traditional ingredients – e.g., bell peppers may be used for flavoring.
* Peking Duck – A duck glazed with syrup and roasted or fried. The duck meat is carved at the table, after which it is eaten with steamed pancakes, plum sauce, and scallions.
This is a simple boilded egg that is laced with herbs spices and soy sauce
* Xiaolongbao – Steamed buns containing a meat soup, seafood or vegetables. The meat soup variety is prepared by placing meat gelatin in the bun before steaming, and the gelatin turns to soup in the course of the cooking process. The buns may be made with raised or unraised flour, all the unraised flour version is usually only eaten in southern China.
* Zongzi – Gelatinous rice and a filling, wrapped as a parcel inside bamboo leaves.
There is a lot to say about Chinese recipes. If you would like to view some great information and video recipes on Chinese Recipes and Chinese desserts, please take a look at the ifood community portal.