An Article on Chinese Recipes

China is the fastest evolving country in Asia and with its gigantic population, size and diverse culture it also possesses a good range of cuisines that’s well liked the world over. Lets do a quick run through of some of the regional cuisines Szechuan and Cantonese are quite favored in the west. Fujian, Anhui, Shangdong, Jiangsu and Zhejiang are the other favored 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..

The sheer range of Chinese dishes makes it impossible to catalogue all in one short article, but we will lay down a few of them here:

* Congee – A style of porridge. Congee is generally made using rice, but other cereals like barley, cornmeal, millet or sorghum are sometimes used instead.

Dumplings: Dumplings are popular and the Chinese variety are gaining in popularity the world over. Chinese dumplings constitute minced and grounded meat and vegetables and maybe steamed, fried or boiled, the Chinese names for the same are ‘shuijiao, jiaosi and guotie.

* General Tso’s Chicken – This is an American-Chinese dish that is well-liked in North America, but rarely eaten in China itself. The chicken is deep-fried, and served in a sweet and spicy sauced.

This is a popular chicken based dish made using shaxing wine, cashew nuts and sichuan peppercons. This dish has been improvised in the west to include their favorite flavoring ingredients

* Peking Duck – A duck glazed with syrup and then roasted or fried. The duck meat is carved at the table, and then eaten with steamed pancakes, plum sauce, and scallions.

* Soy Egg – A hard-boiled egg, with soy sauce, sugar, herbs, spices and water.

* 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 during the cooking process. The buns may be made with raised or unraised flour, all the unraised flour version is generally only eaten in southern China.

This is a unique dish. Its packaged bamboo leaves containing glutinous rice and some vegetable or meat filling.



Source by Dr Kevin Johnson