User:Suzie Liu

Go to Chinese food
http://video.about.com/chinesefood/How-to-Make-Stir-Fried-Beef-With-Bamboo-Shoots.html

Chinese food is one of the most delicious food in the world. The history of Chinese food can back for thousands of years different period have different style of food. According to climate, imperial fashions, and local preferences. people in the west of china like spicy food. But in the east of china people are much more like light food, Which means without chili,and put little bit seasoning.



The Eight Culinary Traditions of China[citation needed] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Prominent styles of Chinese food outside China include Singaporean, Malaysian, Indonesian, and American, but there is Chinese food wherever Chinese people are found.

Chinese Cuisine
http://traditionalchineserecipes.blogspot.com.au/

Cantonese Cuisine (Chinese:粤菜; Pinyin: yuè cài ): Due to the great numbers of early emigrants from Guangdong providine, cantonese cuisineis the best known outside China. Tasting clean, light, crisp and fresh, Guangdong cuisine usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.

Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts);Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese:川菜; pingyin: chuān cài) has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn. Also common are chili, ginger and spicy herbs. This emphasis on spice may derive from the region's warm, humid climate, and utilizes sophisticated food-preservation techniques which include pickling, salting, drying and smoking. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. http://sites.psu.edu/changblog/2012/09/26/the-sichuan-series-shui-zhu-yu-%E6%B0%B4%E7%85%AE%E9%AD%9A/

Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

Typical menu items: Hot Pot; Kung Pao Chicken; Water-Boiled Fish (水煮鱼); Fried Diced Chicken with Chilli Sauce; Zhang Tea Duck; Mapo Bean Curd (Tofu, 麻婆豆腐) ; Cabbage in Boiling Water; Tasty and Spicy Crab; Twice Cooked Pork. Jiangsu cuisine (Chinese: 苏菜,pinyin: sū cài) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Although sometimes simply called Yang cuisine, named after its major style, the Huaiyang cuisine, Jiangsu cuisine actually consists of several styles, including: Nanjing cuisine, suzhou cuisine and Wuxi cuisine.

Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.

Typical menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel.

Fujian cuisine (Chinese: 闽菜 ; pinyin: mǐn cài ) is derived from the native cooking style of the province of Fujian, China. Well-known dishes include: oyster omelette, Popiah, yu wan (Fujian fish balls), and ban mien bian ruo (noodles with dumplings). Fujian cuisine is famed for its use of seafoods, its soups and stews, and for the visual presentation of its dishes.

Typical menu items: Buddha Jumping Over the Wall (chinese: 佛跳墙 pinyin:; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail.

Hunan cuisine, sometimes called Xiang cuisine (Chinese:湘菜; pinyin: xiāng cài), is known for being dry hot or purely hot, as opposed to Szechuan cuisine, the neighbor which often uses Szechuan peppercorns along with chilies. Hunan Cuisine is often spicier and contains a larger variety of ingredients. Other characters distinguish Hunan cuisine from Szechuan cuisine is that in general, Hunan cuisine utilizes smoked and curing food in its dishes much more frequently than Szechuan cuisine. Hunan cuisine dishes are often more oily and look darker than Szechuan cuisine dishes.

Another feature of Hunan cuisine is the menu will change following the season’s alternation. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chillies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, for heating the blood in the cold months. A special hot pot called (Chinese: 鸳鸯火锅 Pinyin: yuān yāng hǔo gūo) lover's hot pot is famous for splitting the pot into a spicy and a milder side.

Typical menu items: Dongan Chicken(东安子鸡); Peppery and Hot Chicken(麻辣子鸡).

Anhui Cuisine (Chinese: 徽菜, pinyin:huī cài) chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.

Typical menu items: Smoked Duck, Feiwang Fish with Milk(奶汁肥王鱼), Wenzheng Bamboo's Shoots, Stewed Snapper; Huangshan Braised Pigeon.

Shandong cuisine (Chinese: 鲁菜; pinyin: lǔ cài) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine consists of two major styles:

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.

Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce(糖醋黄河鲤鱼)

Zhejiang cuisine (Chinese: 浙菜, pinyin: zhè cài) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. The cuisine is consisted of four styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, the Wenzhou style also enjoyed the greatest sources and taste of seafood as well as poultry and livestock, and the Ningbo style specializing in seafood, with emphasis on freshness and salty taste. Hangzhou style is characterized in rich in variation and the utilization of bamboo shoots.

Comprising local cuisines of Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the three.

Typical menu items: Sour West Lake Fish (西湖醋鱼), Longjing Shelled Shrimp(龙井虾仁), Beggar's Chicken(叫化 童鸡)