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Chinese food
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- 2. CHINESE FOOD CATEGORY Sichuan Cuisine Jiangsu Cuisine Hui Cuisine Zhejiang Cuisine Hunan Cuisine Lu Cuisine Min Cuisine Cantonese Cuisine Citation
- 3. SICHUAN CUISINE •SICHUAN CUISINE ARE FAMOUS FOR THEIR SPICY FLAVOR. MOST OF THE SICHUAN DISHES ARE SEASONED WITH PEPPER OR CHILI. THE SICHUAN CUISINE TRADITIONALLY CAME FROM CHENGDU AND CHONGQING. SICHUAN CUISINE IS THAI PEOPLE’S FAVORITE CHINESE CUISINE. Sichuan Hotpot Sìchuān huǒguō 四川火锅 Kung Pao Chicken (diced chicken fried With peanuts/cashews) gōngbǎo jī dīng 宫保鸡丁 Stir-Fried Bean Curd in Chili Sauce mápó dòufu 麻婆豆腐
- 4. CANTONESE CUISINE •CANTONESE CUISINE, ALSO KNOWN AS YUE CUISINE. THIS TYPE OF CHINESE CUISINE IS ONE OF THE MOST WELL-KNOWN CHINESE FOOD IN THE WORLD. GUANGDONG CUISINE ARE FAMOUS FOR THEIR MILD AND SWEET TASTE. TRADITIONAL CANTONESE SAUCES ARE MELLOW AND LIGHT. THE SAUCES THAT ARE WIDELY USED ARE: HOISIN SAUCE, OYSTER SAUCE, PLUM SAUCE, AND THE SWEET AND SOUR SAUCE. AND THE POPULAR INGREDIENTS USED IN GUANGDONG CUISINE ARE SPRING ONIONS, SUGAR, SALT, SOYA BEAN PRODUCTS, RICE WINE, CORNSTARCH, Dry-Fried Beef and Noodles gànchǎo niú hé 干炒牛河 Shark Fin Soup yúchì gēng 鱼翅羹 Cantonese Seafood Soup yuèshì hǎixiān tāng 粤式海鲜汤
- 5. LU CUISINE •LU CUISINE, ALSO KNOWN AS SHANDONG CUISINE, IT CAME FROM THE TRADITIONAL COOKING STYLES OF THE SHANDONG PROVINCE. LU CUISINE IS ONE OF THE MOST TRADITIONAL CHINESE CUISINE KNOWN TODAY, ITS HISTORY CAN DATE BACK TO THE QIN DYNASTY (214BC). THIS TYPE OF CUISINE IS FAVORED THROUGHOUT BEIJING, TIANJIN, AND NORTHEAST CHINA. LU CUISINE IS WELL-KNOWN FOR THEIR INGREDIENTS' FRESHNESS. LU CUISINE IS ALSO FAMOUS FOR THEIR SEAFOOD, INCLUDING, SCALLOPS, PRAWNS, CLAMS, SEA CUCUMBERS, AND SQUID, BECAUSE THE SHANDONG PROVINCE IS CONNECTED TO THE OCEAN INGREDIENTS Eight Treasures Stuffed Chicken in Milk Soup nǎi tāng bābǎo bùdài jī 奶汤八宝布袋鸡 Dezhou Grilled Duck dézhōu bā yā 德州扒鸭
- 6. MIN CUISINE •MIN CUISINE, ALSO CALLED THE FUJIAN CUISINE, ORIGINALLY CAME FROM THE SOUTH OF CHINA FROM FUJIAN PROVINCE. MIN CUISINE CAN DATE BACK TO 5000 YEARS AGO. FUJIAN CUISINE HAS 3 STYLES OF SEASONING, LIGHT AND SWEET, SPICY, AND SPICY AND SWEET. MIN CUISINE USE THE INGREDIENTS FROM THE MOUNTAINS AND SEAS TO COOK. FUJIAN CUISINE IS WELL-KNOWN Buddha Jumping Wall (Sea Food and Poultry Casserole) fú tiào qiáng 佛跳墙 Hot and Sour Squid suān là làn yóuyú 酸辣烂鱿鱼
- 7. JIANGSU CUISINE •JIANGSU CUISINE, ALSO CALLED THE SU CUISINE FOR SHORT, IT ORIGINALLY CAME FROM THE COOKING STYLES OF SOUTH CHINA'S JIANGSU PROVINCE. JIANGSU CUISINE IS BEST-KNOWN FOR ITS FRESH TASTE, WITH SALTINESS AND SWEETNESS. THIS TYPE OF CUISINE WAS ONCE THE SECOND LARGEST CUISINE AMONG ANCIENT CHINA'S ROYAL CUISINES. SU CUISINE HAS 6 DIFFERENT STYLES: NANJING STYLE, YANGZHOU STYLE, SUZHOU STYLE, HUAI AN CUISINE, XUZHOU CUISINE, AND HAIZHOU CUISINE. SUZHOU STYLE AND YANGZHOU STYLE ARE THE MOST FAMOUS OF ALL. WITH THE FRESHWATER SURROUNDING JIANGSU PROVINCE, SEAFOOD IS EASY TO FIND. JIANGSU PEOPLE HAVE BEEN MASTERS AT COOKING FISH WITH FASCINATING COOKING Water Melon Chicken xīguā jī 西瓜鸡 Sweet and Sour Mandarin Fish sōngshǔ guìyú 松鼠桂鱼
- 8. HUNAN CUISINE •HUNAN CUISINE, ALSO CALLED THE XIANG CUISINE. THE FEATURES OF HUNAN CUISINE ARE THE RICHNESS TASTE, THE CREAMINESS TASTE, AND MOISTNESS TASTE, WITH SOME USE OF CHILI. HUNAN CUISINE RELIES ON FRESH LOCAL INGREDIENTS, THIS IS WHY HUNAN CUISINE IS LESS EXPENSIVE THAN OTHER CUISINE. HUNAN CUISINE IS WELL-KNOWN FOR ITS STEWED Spicy Chicken má làzǐ jī 麻辣子鸡 Sugar Candy Lotus bīngtáng xiāng lián 冰糖湘莲
- 9. HUI CUISINE •HUI CUISINE, ALSO CALLED ANHUI CUISINE OR WAN CUISINE. IT IS ONE OF THE MOST FAMOUS CUISINES IN CHINA, TRADITIONALLY CAME FROM THE ANHUI PROVINCE FROM THE NORTHERN PART OF CHINA. HUI CUISINE USES ONLY THE LOCAL INGREDIENTS, SO THE FRESHNESS OF EACH DISH IS FRESH. HUI CUISINE USES A LOT OF NATURAL FOODS, WHICH MAKES IT A HEALTHY CUISINE. HUI CUISINE FOLLOWS THE TRADITIONAL WAY TO COOKING, FOR MEDICINAL PURPOSES. Honeycomb Tofu fēngwō dòufu 蜂窝豆腐 Stewed Turtle with Ham huǒtuǐ dùn jiǎyú 火腿炖甲鱼
- 10. ZHEJIANG CUISINE •ZHEJIANG CUISINE, ALSO CALLED ZHE CUISINE, THE CUISINE ORIGINALLY CAME FROM SOUTH CHINA'S ZHEJIANG PROVINCE. IT IS FAMOUS FOR ITS MELLOW TASTE. ZHEJIANG CUISINE HAS 3 STYLES OF SEASONING, HANGZHOU STYLE, NINGBO STYLE, AND SHAOXING STYLE. MOST OF HANGZHOU STYLE HAS BAMBOO ROOTS IN THEIR FOOD. NINGBO IS WELL-KNOWN FOR THEIR SKILL IN MAKING SEAFOOD. SHAOXING STYLE IS SOFT AND CRISP FLAVOR. ZHEJIANG PROVINCE IS LOCATED AT THE YANGTZE RIVER. LOCAL Dongpo Pork (Stir-Fried Pork) dōngpō ròu 东坡肉 West Lake Fish in Vinegar Gravy Xīhú cù yú 西湖醋鱼
- 11. CITATIO N •ZHOU, RURU. "CHINESE FOOD." /CHINESE CUISINE, CULTURE, MENUS. CHINAHIGHLIGHTS, 23 APR. 2014. WEB. 20 AUG. 2014. <HTTP://WWW.CHINAHIGHLIGHTS.COM/TRAVELGUIDE/CHINESE-FOOD/>.