Chinese Dietary Culture Part 1

Chinese Dietary Culture

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Chinese food can be roughly divided into eight regional cuisines.

Shandong Cuisine

Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings, so Shandong dishes tastes pungent usually.

Braised Intestines in Brown Sauce

sweet – and – sour carp

hot and sour fish ball

Jiangsu Cuisine

Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation    methodology, and its not-too-spicy, not-too-bland taste.

steamed crab

boiled salted duck

Guangdong Cuisine

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming.

pork with pickled vegetable

Roast goose

Sichuan Cuisine

Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.

Mapo Tofu

hot pot

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