http://en.wikipedia.org/wiki/Chinese_food


(Traditional Chinese: 中國菜, Simplified Chinese: 中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.

Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are Eight main regional cuisines, or Eight Great Traditions (八大菜系):

Anhui(安徽菜), Cantonese（广东菜）, Fujian（福建菜）, Hunan（湖南菜）, Jiangsu（江苏菜）, Shandong（山东菜）, Sichuan（四川菜）, and Zhejiang（浙江菜）.

PS:因为此专题有对外宣传的作用，所以，为避免文化差异带来的不必要的误解和偏见，我会尽量少介绍与动物内脏、动物血液、禽爪、海参、燕窝、鱼翅、狗、蛇、龟等有关的菜肴。
也请大家配合，谢谢。

Anhui cuisine安徽菜
http://farm4.static.flickr.com/3167/3079448232_55fbf90e8a.jpg?v=0
http://www.chinahand.net/products-en-119/anhui-food.htm


Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, it consists of three styles: Yangtze River region（沿江）, Huai River region（沿淮）, and southern Anhui region（皖南）.The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.

Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.

Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness.

High up on the menu are stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, etc.



Wuwei Xun Ya (smoked duck, Wuwei style) 无为熏鸭
http://farm4.static.flickr.com/3242/3139750845_b8f6c2fa39.jpg?v=0


Yun Wu Rou(mist pork) 云雾肉
http://farm4.static.flickr.com/3109/3139751009_7fd7319cb1.jpg?v=0





Li Hongzhang Za Hui(Lihongzhang hotchpotch) 李鸿章杂烩
http://farm4.static.flickr.com/3035/3081151427_f08cfbec16.jpg?v=0



Huizhou Mao Dou Fu(Huizhou style ferment Bean curd ) 徽州毛豆腐
http://farm4.static.flickr.com/3032/3073708008_5e27baa2c6.jpg?v=0







Tao Zhi Shao Rou(pork with Resin of Peach and brown sauce) 桃脂烧肉
http://farm4.static.flickr.com/3003/3072869921_ee5347c053.jpg?v=0






Jiao Zha Yang Rou(Deep fried mutton strip) 焦炸羊肉
http://farm4.static.flickr.com/3228/3072869867_774f03dfaa.jpg?v=0





Yi Pin Guo(Best Pot)一品锅
http://farm4.static.flickr.com/3051/3076291691_f042866bf4.jpg?v=0




安徽八宝蛋Ba Bao Dan(egg with Eight Delicacies(meat,ham,mushroom,bamboo shoot,pea,fish,egg white and Scallion)
http://farm4.static.flickr.com/3196/3139979041_902c81109f.jpg?v=0




酥炸凤翼Su Zha Feng Yi(deep fried crispy chicken wings)
http://farm4.static.flickr.com/3012/3140808498_2b220363c5.jpg?v=0



安徽荷叶鸡Anhui He Ye Ji( chicken in lotus leaf,Anhui style)
http://farm4.static.flickr.com/3295/3140808598_da594cb4d6.jpg?v=0





邹纱南瓜煲 Zou Sha Nan Gua Bao(steamed crispy congee stuffed with pork,ham ,mushroom and shrimp)
http://farm4.static.flickr.com/3261/3140808668_44ec9da9fb.jpg?v=0




炸冬菇Anhui Zha Dong Gu( fried black mushroom,Anhui style)
http://farm4.static.flickr.com/3217/3140808712_fedc2468a9.jpg?v=0




毛峰鲥鱼Maofeng Shi Yu( Anchovy,Maofeng style)
http://farm4.static.flickr.com/3199/3140808754_8c2ebbb4d9.jpg?v=0


核桃鸡He Tao Ji( sauteed chicken with walnut)
http://farm4.static.flickr.com/3291/3139979379_49704aa609.jpg?v=0



拌瓜姜鱼丝Ban Gua Jiang Yu Si(stir shreded mandarin fish with cucumber and ginger)
http://farm4.static.flickr.com/3077/3139979557_c376ca11ba.jpg?v=0



银鱼煎蛋Yin Yu Jian Dan(pan-fried egg with silver fish)
http://farm4.static.flickr.com/3228/3140809026_46c60c240b.jpg?v=0


古井醉鸡Gu Jing Zui Ji(cold chicken with Gujing Liquor)
http://farm4.static.flickr.com/3029/3139979667_632c37d7c5.jpg?v=0


菊花鸡丝Ju Hua Ji Si(shreded chicken with chrysanthemum)
http://farm4.static.flickr.com/3238/3140809218_2fe0a4def4.jpg?v=0


菊花锅Ju Hua Guo(hot pot with shrysanthemum)
http://farm4.static.flickr.com/3248/3140809286_c989470904.jpg?v=0



五城豆腐干Wucheng Dou Fu Gan(dried soybean curd,Wucheng style)
http://farm4.static.flickr.com/3252/3139979901_3a8f661002.jpg?v=0


石耳炖鸡Shi Er Dun Ji(stewed chicken with Umbilicaria)
http://farm4.static.flickr.com/3205/3140809372_024bf91556.jpg?v=0



雪冬山鸡Xue Dong Shan Ji(Braised Pheasant with preserved vegetable and bamboo shoot)
http://farm4.static.flickr.com/3205/3140815298_9be79d90ea.jpg?v=0

Cantonese cuisine 广东菜
http://farm4.static.flickr.com/3020/3079448720_d3a8bbdb41.jpg?v=0


http://en.wikipedia.org/wiki/Cantonese_cuisine

Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.it consists of three styles: Guangzhou region（广州）, Hakka region（客家）, and Chaozhou region（潮州）.
Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.
For many traditional Cantonese cooks, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be a mere garnish in most dishes.


Pi Dan Shou Rou Zhou(Pork and Century Egg Congee) 皮蛋瘦肉粥
http://farm4.static.flickr.com/3150/3072911129_8d942a9bc6.jpg?v=0





Yan Ju Ji(Salt Baked Chicken, Hakka Style )盐焗鸡
http://farm4.static.flickr.com/3001/3072871415_c6b3ea3fea.jpg?v=0





Chi You Ji ( Soy sauce chicken) 豉油鸡
http://farm4.static.flickr.com/3212/3072871491_5896cf707f.jpg?v=0




Gu Lu Rou(sweetandsourpork) 咕噜肉
http://farm4.static.flickr.com/3177/3073708238_97254a9b15.jpg?v=0





Gui Ling Gao 龟苓膏
http://farm4.static.flickr.com/3062/3073708324_f2e8c404a8.jpg?v=0




Kao Ru Zhu(Baked Piglets) 烤乳猪
http://farm4.static.flickr.com/3290/3077122848_29695a7284.jpg?v=0




Bai Zhuo Xia(Boiled Shrimp)白灼虾
http://farm4.static.flickr.com/3049/3076291719_3a24c0b991.jpg?v=0





Xiang Yu Kou Rou(Taro Braised Pork)香芋扣肉
http://farm4.static.flickr.com/3072/3077123024_0cf873a9f1.jpg?v=0


白切鸡Bai Qie Ji(Sliced Boiled Chicken,served with Soy Sauce, Ginger Sauce or Ginger and Scalion Sauc)
http://farm4.static.flickr.com/3075/3140061541_e1ac1d1383.jpg?v=0


冰梅凉瓜Bing Mei Liang Gua(Bitter Melon in Plum Sauce)
http://farm4.static.flickr.com/3086/3140061613_c9e503b829.jpg?v=0


怪味牛腱Guai Wei Niu Jian( Special Flavored Beef Shank)
http://farm4.static.flickr.com/3266/3140891756_3ca419f796.jpg?v=0

great thread, Ding!

^^
Thank you
i wll upload more

最爱川菜

^^ Cantonese, Sichuan and Hunan are my favorites.

Do you think Cantonese foods has the most choices?
I like Dimsum!

http://i149.photobucket.com/albums/s57/world-2/Dim-Sum-dim-sum-4888972-500-470.jpg

http://i149.photobucket.com/albums/s57/world-2/24.jpg

Hunan spicy dish

http://bbs.home.news.cn/upfiles/03A8E3AC.002C

Sichuan Cuisine (Chongqing)

http://bbs.home.news.cn/upfiles/03A90F24.002C

http://bbs.home.news.cn/upfiles/03A90FB9.002C

http://bbs.home.news.cn/upfiles/03A9100B.002C

famous sichuan dish (guess what they are :) )

http://bbs.home.news.cn/upfiles/03A9102C.002C

http://bbs.home.news.cn/upfiles/03A9121C.002C

http://bbs.home.news.cn/upfiles/03A91235.002C

http://bbs.home.news.cn/upfiles/03A9126B.002C
(bbs.home.news.cn)

水煮牛肉
酸菜鱼
？？？
蒜泥白肉

Great thread! I'm surprised this topic has not come up before.

水煮牛肉
酸菜鱼
？？？
蒜泥白肉
第一个应该是“毛血旺”，第三个我也“不晓得”。 :)

Fujian cuisine 福建菜
http://farm4.static.flickr.com/3144/3079448582_2e258d856c.jpg?v=0


http://en.wikipedia.org/wiki/Fujian_cuisine

Fujian cuisine (Chinese: 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai) is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, umami, soft, and tender, with particular emphasis on showing off and not masking original flavour of the main ingredients.

The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking techinque of the chefs. Emphasis is also on utilizing soup, and there is a sayings in the region's cuisine: "One soup can be changed in ten forms" (－湯十烫) and "It is unacceptable for a meal to not have soup"(不汤不行).


[edit] Styles
Fujian cuisine consists of three styles:

Fuzhou福州: The taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for it soups.
Western Fujian闵西: There are often slight spicy tastes from mustard and pepper and the cooking methods are often steam, fry and stir-fry.
Southern Fujian: Spicy and sweet taste are often found and the selection of sauces used is elaborate.
Quanzhou泉州: The least oily but with strongest taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.


Fo Tiao Qiang（Buddha jumps over the wall）佛跳墙

a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.

http://farm4.static.flickr.com/3200/3076707102_1fe1100650.jpg?v=0





Bao Xin Yu Wan(Filled Fish Balls)包心魚丸
Fish balls filled with meat

http://farm4.static.flickr.com/3246/3076707146_de053c3811.jpg?v=0






Hong Cao Ji (Red yeast rice chicken ) 紅糟鸡
http://farm4.static.flickr.com/3011/3075874803_3311ebae97.jpg?v=0





Dan Cao xiang Luo pian (whelk cooked with wine lees)淡糟香螺片
http://farm4.static.flickr.com/3245/3075874829_2502c44227.jpg?v=0






Ji Tang Cuan Hai Bang(Clams cooked in chicken stock )鸡汤汆海蚌
http://farm4.static.flickr.com/3013/3076707240_91124577a3.jpg?v=0





Cui Pi Yu Juan(Fried fish filled yuba skin )脆皮魚卷
http://farm4.static.flickr.com/3244/3076707260_7f27b56555.jpg?v=0





Dong Bi Long Zhu (Meat filled longan fruit ）东壁龙珠
http://farm4.static.flickr.com/3178/3075874989_a1617e4f00.jpg?v=0





Zui Pai Gu (Wine marinade pork ribs ）醉排骨
http://farm4.static.flickr.com/3004/3076707356_d775cf7bfb.jpg?v=0




Wu Cai Xia Song(Stir-fried diced shrimp and vegetables ）五彩虾松
http://farm4.static.flickr.com/3246/3075875009_4a65ea5cc8.jpg?v=0


芙蓉蟹Fu Rong Xie(sauteed crab with egg white)
http://farm4.static.flickr.com/3092/3140066349_f80f3d8dc2.jpg?v=0

edited

Hunan cuisine湖南菜
http://farm4.static.flickr.com/3179/3079448850_37b3d5cb02.jpg?v=0

http://en.wikipedia.org/wiki/Hunan_cuisine

Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: hú'náncài or xiāngcài), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles:
Xiang River style湘江 which is represented by dishes of Changsha长沙,
Dongting Lake style洞庭湖 which is represented by dishes of Yueyang岳阳&Changde常德（Welcome to my hometown）
Western Hunan style 湘西which is represented by dishes of Jishou吉首.

Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Known for its liberal use of chilli peppers, shallots and garlic, Xiang cuisine is known for being dry hot (干辣) or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Known for its distinctive málà (hot and numbing) seasoning and other complex flavour combinations, Sichuan cuisine frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste[citation needed]. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.

Dong'an Ji(Dong'an style chicken)东安鸡
http://farm4.static.flickr.com/3239/3075875035_03b24bb23b.jpg?v=0



Hongjiang Ya （Hongjiang style duck）洪江鸭
http://farm4.static.flickr.com/3245/3076707462_f8758967bc.jpg?v=0



Changsha Chou Dou Fu (Changsha-style stinky tofu)长沙臭豆腐
http://farm4.static.flickr.com/3025/3076707568_49c17e159a.jpg?v=0



Mao Jia Hong Shao Rou(Mao's braised pork) 毛家红烧肉
http://farm4.static.flickr.com/3290/3075875223_4812fd8617.jpg?v=0





Qing Jiao Chao Rou (Green pepper and pork strips)青椒炒肉
http://farm4.static.flickr.com/3164/3076707868_c8dbfa0526.jpg?v=0



Duo Jiao Yu Tou(Steamed fish heads in chili sauce) 剁椒鱼头
http://farm4.static.flickr.com/3045/3075875515_31647f489e.jpg?v=0



Changde Jinshi Mi Fen(rice noodles,Changde Jinshi style,) 常德津市米粉
http://farm4.static.flickr.com/3102/3081316321_2bf58ee11e.jpg?v=0



Changsha Kou Wei Xia(Changsha style shrimp)长沙口味虾
http://farm4.static.flickr.com/3212/3077169690_3508301d76.jpg?v=0



Xiangxi Suan Rou(Western Hunan style sour Meat)湘西酸肉
http://farm4.static.flickr.com/3227/3076923814_a1893bacf2.jpg?v=



La Wei He Zheng(Steamed Bacon)腊味合蒸
http://farm4.static.flickr.com/3213/3076091807_3b75fd3a62.jpg?v=0


Men Zao Yu(Braised fish in rice wine sauce)焖糟鱼
http://farm4.static.flickr.com/3074/3140062077_72c1ed719e.jpg?v=0

this is my favorite, I ate it 2 weeks ago. YUMMY :cheers:

http://farm4.static.flickr.com/3045/3075875515_31647f489e.jpg?v=0

this is my favorite, I ate it 2 weeks ago. YUMMY :cheers:

http://farm4.static.flickr.com/3045/3075875515_31647f489e.jpg?v=0

Mr Moderator:
where is your hometown?

Jiangsu cuisine江苏菜
http://farm4.static.flickr.com/3185/3079387928_c1a473737c.jpg?v=0

http://en.wikipedia.org/wiki/Jiangsu_cuisine



Jiangsu cuisine (Simplified Chinese: 苏菜 or 江苏菜, Traditional Chinese: 江蘇菜) 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 quite soft but would not separate from the bone when 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.
Jiangsu cuisine actually consists of several styles, including:

Nanjing cuisine南京菜
Huaiyang cuisine淮扬菜
Suzhou cuisine 苏州菜
Xuhai cuisine 徐海菜


Hong Shao Shi Zi Tou("Lion-Head" Stewed Pork Ball in Brown Sauce")红烧狮子头
http://farm4.static.flickr.com/3274/3076781948_0927582083.jpg?v=0




Nanjing Yan Shui Ya(Nanjing salted dried duck)南京盐水鸭
http://farm4.static.flickr.com/3233/3075949471_ddc1c6749e.jpg?v=0


Shui Jing Yao Rou("crystal meat"pork heals in a bright, brown sauce)水晶肴肉
http://farm4.static.flickr.com/3275/3076782012_eda6d0233d.jpg?v=0



Yangzhou Chao Fan("Yangzhou steamed Jerky strips" dried tofu, chicken, ham and pea leaves)扬州炒饭
http://farm4.static.flickr.com/3175/3075949591_3c12179f9f.jpg?v=0


Wuxi Rou Gu Tou(Wuxi style Sweet and Salty Spare Ribs)无锡肉骨头
http://farm4.static.flickr.com/3279/3075949613_e1c28b57e6.jpg?v=0




Xuzhou Di Guo (Xuzhou style hot pot)徐州地锅
http://farm4.static.flickr.com/3067/3075949653_3711b38f7b.jpg?v=0



Song Shu Que Yu(Squirrels Mandarinfish )松鼠鳜鱼
http://farm4.static.flickr.com/3004/3077282536_aceffa2118.jpg?v=



Da Zhu Gan Si(Braised Shredded Chicken with Ham and Dried Tofu)大煮干丝
http://farm4.static.flickr.com/3095/3081992046_b86868aecf.jpg?v=0




Jiangsu Niu Rou Gan(beef jerky,Jiangsu style)江苏牛肉干
http://farm4.static.flickr.com/3099/3140061981_006ee31844.jpg?v=0

Shandong cuisine 山东菜
http://farm4.static.flickr.com/3248/3079378722_ec65402566.jpg?v=0
"http://en.wikipedia.org/wiki/Shandong_cuisine"

(simplified Chinese: 山东菜; traditional Chinese: 山東菜; pinyin: Shāndōng cài) more commonly known as Lu cuisine (simplified Chinese: 鲁菜; traditional Chinese: 魯菜; pinyin: lǔcài) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of Shandong, an eastern coastal province of China.
Though modern transportation methods have greatly increased the availability of ingredients throughout China, Shandong cuisine remains rooted in its ancient traditions. Most notable is the staggering array of seafood, including scallops, prawns, clams, sea cucumbers, and squid, all of which are well-known in Shandong as local ingredients of exemplary quality.

Beyond the use of seafood, Shandong is somewhat unique for its wide use of corn, a local cash crop that is not widely cultivated elsewhere. Unlike the sweet corn of North America, Shandong corn is chewy and starchy, often with a grassy aroma. It is often served simply as steamed or boiled cobs, or removed from the cob and lightly fried.

Shandong is also well known for its peanut crops, which are fragrant and naturally sweet. It is common at meals in Shandong, both formal and casual, to see large platters of peanuts, either roasted in the shell, or shelled and stir-fried with salt. Peanuts are also served raw in a number of cold dishes that hail from the region.

Shandong is also distinct from most of China's other culinary traditions in its wide use of a variety of small grains. Millet, wheat, oat and barley can be found in the local diet, often eaten as porridge (Zhōu), or milled and cooked into one of the many varieties of steamed and fried breads eaten in Shandong. More so than anywhere else in China, Shandong people are known for their tendency to eat steamed breads, rather than rice, as the staple food in a meal.

Despite its rich agricultural output, Shandong has not traditionally used the wide variety of vegetables seen in many southern styles of Chinese cooking. Potatoes, tomatoes, cabbages, mushrooms, onions, garlic and eggplants make up the staple vegetables in the Shandong diet. Grassy greens, sea grasses, and bell peppers are also not uncommon. The large, sweet cabbages grown in central Shandong are renowned for their delicate flavor and hardiness. As has been the case for generations, these cabbages are a staple of the winter diet throughout much of the province, and are featured in a great number of dishes.

Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegars. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China. Unlike the lighter flavored, sharper vinegars popular in the southern regions, Shandong vinegar has a rich, complex flavor which, among some connisseurs, is considered fine enough to be enjoyed on its own merits.






Shandong cuisine consists of three major styles:

Jiaodong style胶东菜 This style encompasses dishes from Qingdao, Yantai and surrounding regions. It is characterized by seafood cooking, with light tastes.

Jinan style济南菜 This style encompasses dishes from Jinan, dezhou, Tai'an and surrounding regions. It is famed for its soup and utilizing soups in its dishes.


Kongfu style孔府菜 from the hometown of Confucius



Cong Bao Yang Rou(Onions Saute Mutton)葱爆羊肉
http://farm4.static.flickr.com/3277/3076923500_f41aca184a.jpg?v=0



Zha Li Huang（Fried Oyster）炸蛎黄
http://farm4.static.flickr.com/3052/3076923542_5711a5f8e9.jpg?v=0



Dezhou Pa Ji(Dezhou style chicken)德州扒鸡
http://farm4.static.flickr.com/3024/3076923558_84ba74c3e6.jpg?v=0




Shandong Jian Bing(Shandong style Pan-fried cake )山东煎饼
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Tang Cu Huanghe Li Yu(Sweet and Sour Huanghe river carp )糖醋黄河鲤鱼
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You Bao Hai Luo(Deep fried whelk)油爆海螺
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Xi Gua Ji(Watermelon chicken)西瓜鸡
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Kong Fu Yi Pin Guo(Kongfu style best pot)孔府一品锅
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Nai Tang Pu Cai(cattail and milk soup)奶汤蒲菜
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Shen Xian Ya(Deity duck)神仙鸭
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Guo Ta Dou Fu(Fried bean Curd)锅塌豆腐
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Shandong Da Lu Mian(Noodles with Thick Gravy )山东打卤面
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Shandong Liang Fen(Shandong Bean Jelly )山东凉粉
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Jinan Xun Rou(smoked Pork,Jinan style)济南熏肉
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Szechuan cuisine四川菜


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Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor (Chinese: 麻) of the Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality (part of Sichuan until 1997.) The four best known regional sub-styles are Chongqing style重庆, Chengdu style成都, Zigong style自贡

Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns with a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dòubànjiàng) is also a staple seasoning in Sichuan cuisine. The region's cuisine has also been the originator of several other Chinese spices including yuxiang (魚香) and mala (麻辣).

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.[1] Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

Hui Guo Rou(Twice Cooked Pork)回锅肉
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La Zi Ji Ding(Pepper Chicken )辣子鸡丁
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Chongqing Huo Guo(Chongqing style Hot pot)重庆火锅
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Dan Dan Mian(Dan Dan noodles)担担面
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Ma Yi Shang Shu(Sauteed Vermicelli with Spicy Minced Pork)蚂蚁上树
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Yu Xiang Rou Si(Fish-Flavored Shredded Pork )鱼香肉丝
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Ma Po Dou Fu(Mapo Tofu)麻婆豆腐
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Gong Bao Ji Ding(Kung Pao chicken)宫保鸡丁
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Shui Zhu Niu Rou(Sliced Beef in Hot Chili )水煮牛肉
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Deng Ying Niu Rou(Dengying Beef)灯影牛肉
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拌豆腐丝 Ban Dou Fu Si( Shredded Tofu with Sauce)
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川北凉粉 Chuan Bei Liang Fen(Tossed Clear Noodles in Chili Sauce,Northern Szechuan style)
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涪陵咸肉Fuling Xian Rou(Preserved Pork,Fuling style)
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宫保虾仁Gong Bao Xia Ren(Kung Pao shrimp)
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豆瓣鱼Dou Ban Yu(Braised fish in Soy Bean Paste)
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虎皮青椒Hu Pi Qing Jiao(Pan-Seared Green Chili Pepper)
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干煸四季豆Gan Bian Si Ji Dou(sauteed spicy beans)
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芋头黄辣丁Yu Tou Huang La Ding(braised spicy Yellow cartfish with taro)


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香辣蟹Xiang La Xie(fragrant and spicy crab)
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盐煎肉Yan Jian Rou(Fried Pork Slices with Salted Pepper)
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坛子肉Tan Zi Rou(stewed pork in jar)
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葱辣鱼块Cong La Yu Kuai(garlic and spicy fish slices)
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晾干肉Sichuan Liang Gan Rou(air-dry pork,Szechuan style)
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蒜薹肉Suan Tai Rou(sauteed pork with garlic bolt)
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糊涂鸡Hu Tu Ji(Confusing chicken)
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荷包豆腐He Bao Dou Fu(poached tofu)
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贵妃鸡翅Gui Fei Ji Chi(Queen's chicken wings)
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四川扣肉Sichuang Kou Rou(Braised Pork,Szechuan style)
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姜汁豇豆Jiang Zhi Jiang Dou(sauteed cawpea with Ginger Sauce)
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翡翠虾仁Fei Cui Xia Ren(sauteed shrimp with pea)
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三鲜锅巴San Xian Guo Ba(Crispy Rice with Three Delicacies)
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Zhejiang cuisine浙江菜
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http://en.wikipedia.org/wiki/Zhejiang_cuisine



Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance

The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style 杭州菜is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style绍兴菜 specializes in poultry and freshwater fish, and the Ningbo style宁波菜 specializing in seafood, with emphasis on freshness and salty dishes.
Some sources also include the Wenzhou style温州菜 as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.

Dong Po Rou(Dongpuo Pork)东坡肉
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Long Jing Xia Ren(Longjing Shrimp )龙井虾仁
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Xi Hu Chun Cai Tang(West Lake Soup)西湖莼菜汤
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Xi Hu Cu Yu(West Lake Vinegar Fish)西湖醋鱼
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You Men Chun Sun(Oil Rapid Shoot)油焖春笋
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Jiao Hua Ji(Beggars Chicken)叫化鸡
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Gan Zha Xiang Ling(Stir Bell)干炸响铃
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Ningbo Chou Dong Gua(Ningbo style stinky wax gourd)宁波臭冬瓜
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Shao Xing Zui Ji(Drunken Chicken,Shaoxing style)绍兴醉鸡
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Beijing cuisine北京菜
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http://en.wikipedia.org/wiki/Beijing_cuisine



Beijing cuisine (Chinese: 京菜 or 北京菜; pinyin: jīngcài; literally "capital cuisine") is a cooking style in Beijing, China. It is also formally known as Mandarin cuisine.



Since Beijing has been the Chinese capital city for centuries, its cuisine has been influenced by culinary traditions from all over China, but the cuisine that has exerted the greatest influence on Beijing cuisine is the cuisine of the eastern coastal province of Shandong. Beijing cuisine has itself, in turn, also greatly influenced other Chinese cuisines, particularly the cuisine of Liaoning, the Chinese imperial cuisine, and the Chinese aristocrat cuisine. "The Emperor's Kitchen" (御膳房; pinyin: yùshànfáng) was a term referring to the cooking places inside of the Forbidden City, Beijing where thousands of cooks from the different parts of China showed their best cooking skills to please royal families and officials. Therefore, it is at times rather difficult to determine the actual origin of a dish as the term "Mandarin" is generalized and refers not only to Beijing, but other provinces as well. However, some generalization of Beijing cuisine can be characterized as follows: Foods that originated in Beijing are often snacks rather than full courses, and they are typically sold by little shops or street vendors. There is emphasis on dark soy paste, sesame paste, sesame oil, and scallions, and fermented tofu is often served as a condiment. In terms of cooking method, methods relating to the different way of frying is often used.



Beijing Kao Ya(Peking Duck ,usually served with pancakes) 北京烤鸭
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Xi Hong Shi Chao Dan(Stir Fried Tomatoes with Scrambled Eggs)西红柿炒鸡蛋
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Qing Jiang Rou(Pickled Sauced Meat)清酱肉
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Shui Jing Zhou Zi(Upper Parts of the Pork Hand/Leg)水晶肘子
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Jing Jiang Rou Si(Stir-fried Pork with Bean Sauce Ingredients)京酱肉丝
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Beijing Xun Rou(smoked pork,Beijing style)北京熏肉
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Lian Zhao Rou Fang(Lotus ham )莲枣肉方
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Su Zao Rou(Pork in broth)苏造肉
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Qing Tang Wan Zi(Meatballs soup)清汤丸子
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Lian Peng Ji Gao(Lotus shaped cake with chicken meat)莲蓬鸡糕
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Zha Jiang Mian (Noodles with Bean Paste)炸酱面
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Beijing Guo Pu(Beijing preserved fruit)果脯
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Jing Gao(Hawthorn cake )京糕
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Fu Ling Jia Bing( Fuling pancake sandwich)茯苓夹饼
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Teng Luo Bing(Purplevine Cake)藤萝饼
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Luo Si Zhuan(Freshwater snail shaped cake)螺蛳转
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Dou Zhi (Fermented Mung Bean Juice)豆汁
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Jiao Quan(Fried Ring)焦圈
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Wan Dou Huang(Pea Flour Cake)豌豆黄
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Tianjin snacks天津小吃
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Tianjin is famous for it's snacks.


Jian Bing Guo Zi(Meat wrapped in thin mung bean flour pancake)煎饼馃子
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Gou Bu Li Bao Zi(Gou Bu Li Stuffed Buns)狗不理包子
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Er Duo Yan Zha Gao(Er Duo Yan Fried butter cake) 耳朵眼炸糕
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Guo Ba Cai (Sauteeded Sliced dish) 锅巴菜
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Gui Fa Xiang Ma Hua(Gui Fa Xiang Fried Dough Twist)桂发祥麻花
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oooooh myy mouth turns into waterr :drool::drool::drool:, mmmm soo gooood! i love Chinese restaurants! and when i visit China im going to go to the rural areas to get 100% pure home-made Chinese food!!!!!

Northeastern Chinese cuisine 东北菜
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Northeastern Chinese cuisine (东北菜; pinyin: dōngběi cài) is a style of Chinese cuisine in Northeastern China. Many dishes originated from Manchu cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickling, such as is a very common form of food preservation and pickled cabbage (suan cai) is traditionally made by most households in giant clay pickling vats. Unlike southern China, the staple crop in northern China is wheat and it supplies the majority of the starch found in a northern Chinese diet where it is found in the form of noodles and steamed bun. Popular dishes include pork and chive dumplings, suan cai hot pot, cumin & caraway lamb, congee, tealeaf stewed hardboiled eggs, nian doubao (sticky rice buns with sweet bean filling), congee with several types of pickles (mustard root is highly popular), and cornmeal congee. Perhaps the most important characteristic of Northeastern Chinese cuisine is its utilization of suan cai. Another distinct feature that separates Northeastern cuisine from other Chinese cuisines is to serve more raw vegetables and raw seafood in the coastal areas.

Due to its riverine environment, the Heilongjiang style 黑龙江菜of the Northeastern cuisine is famed for its fish banquet, specializing in anadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the Jilin style 吉林菜of the Northeastern cuisine is famed for its dishes that utilize game animals. Although by law, only farm raised animals are allowed for culinary use and such use of wild animals is strictly forbidden, this practice is still being criticized because critics argue that such use of farmed animals, despite the fact that they are farm raised, would encourage the consumption of wild animals.

Liaoning cuisine 辽宁菜is a new rising star among Chinese cuisines and has become increasing popular recently. Furthermore, Liaoning cuisine chefs have continuously won awards in recent culinary arts competitions in China.


Luan Dun(A blend Braised)乱炖
"Luan" means “a blend,” and the ingredients to this dish can be varied according to what you happen to find in the refrigerator... eggplant, tomatoes, potatoes, all kinds of root vegetables and meat, if you feel like it. The ingredients are combined in a pot and allowed to simmer for a couple of hours
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Ying Tao Rou(white cubelet pork)樱桃肉
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Guo Bao Rou (Deep fried sweet & sour pork)锅包肉
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Jiang Gu Tou (Spare Ribs in Soy Sauce)酱骨头
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Zhu Rou Dun Fen Tiao (Braised Pork with Vermicelli) 猪肉炖粉条
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Xiao Ji Dun Mo Gu( Braised chicken with mushroom)小鸡炖蘑菇
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Di San Xian(cooked potato,aubergine and green pepper) 地三鲜
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Nian Dou Bao(Steamed bread with bean stuffing) 粘豆包
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De Mo Li Dun Yu (Demoli Style Braised fish)得莫利炖鱼
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Nian Yu Dun Dou Fu (Braised Catfish with Tofu)鲶鱼炖豆腐
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Mu Xu Rou(Sauted Sliced Pork, Eggs and Black Fungus) 木须肉
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Dong Bei Shuan Yang Rou(Northeastern Chinese fire pot with sliced mutton) 东北涮羊肉
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Chang Chun Xun Rou(Changchun style smoked pork)长春熏肉
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Xi Hong Shi Dun Niu Rou (Braised beef with tomato)西红柿炖牛肉
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Da La Pi (Tossed Mung Clear Noodles in Sauce)大拉皮
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Hubei cuisine 湖北菜
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http://en.wikipedia.org/wiki/Hubei_cuisine

(Chinese: 鄂菜 or 湖北菜) is derived from the native cooking styles of the Hubei province of China. It emphasizes on how carefully the material is cut, and how the color matches, and specializing in steaming. Hubei cuisine comprises three distinct styles:

Wuhan style武汉菜: Specializes in soups. Wuhan is also known for its noodle dishes, such as re gan mian.
Huangzhou style黄州菜: More oily than others; often tastes salty.
Jingzhou style荆州菜: Steaming is the primary method of cooking, specializing in fish.





Wu Chang Yu(wuchang style fish)武昌鱼
Wuehang fish is the most famous in China. Also known as bream, Wuchang fish has a small head, a flat body, and refined and tender meat, high in protein. There are many ways to cook Wuchang fish, but the steamed Wuchang fish is the most delicious.
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Hong Shan Cai Tai(Hongshan Vegetable Bolts) 洪山菜苔

Hongshan District in Wuhan grows red vegetable bolts. As special local products of Wuhan, red vegetable bolts are crisp, tender, refreshing and tasty.
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Re Gan Mian(Hot Dried Noodles) 热干面
As a unique food of Wuhan, hot dried noodles enjoy equal popularity with noodles cooked by whittling off the dough into the boiling of Shanxi, Dandan (spicy) noodles of Sichuan, noodles served with fried bean paste of Beijing.
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Xiao Tao yuan TangSoups(xiaotaoyuan soup)小桃园汤
These are kinds of restorative soups cooked over a low heat which preserves both the fresh taste and the nutrients. The most famous include Chicken Soup, Spareribs Soup, and Duck Soup. The best place to taste it is the Xiaotaoyuan Restaurant at 64 Lanling Lu in Hankou.
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Mian Yang San Zheng(Mianyang Three Steamed Dishes)沔阳三蒸
The three steamed dishes refer to steamed fish, pork, and meatballs or shrimp balls. People of Mianyang (now Xiantao City in Hubei Province) keep the traditional way of steamed dishes from the old days. Nowadays, chefs have tailored the ingredients, cooking methods, and techniques for the local people's taste
http://farm4.static.flickr.com/3173/3079326568_3865a9751a.jpg?v=0



Wu Han Ya Bo Zi (Wuhan Style duck neck in Brown Sauce)武汉鸭脖子
http://farm4.static.flickr.com/3141/3078509853_1ce5c7e63f.jpg?v=0


Hu Bei Dou Pi(Steamed Bread of Flour,Hubei style) 湖北豆皮
　　Wuhan people love to eat- steamed bread of flour as breakfast, which is yellow on both sides, crisp outside, soft inside, cheap but good.
http://farm4.static.flickr.com/3208/3078493129_1a1d6f35b7.jpg?v=0


Huang Pi San He(braised fish ball&pork ball&pork cake,huangpi style)黄陂三合
http://farm4.static.flickr.com/3031/3078492291_3806f514d6.jpg?v=0


Jian Xia Bing(Pan-Fried shrimp cake)煎虾饼
http://farm4.static.flickr.com/3156/3079326762_febb057d9f.jpg?v=0

Then i will introduce shanghai cuisine,xinjiang cuisine,guizhou cuisine and so on.

wow, great collection.

Thank you Ding.

I'm hungry!

I can't speak for Chinese food in other countries but here in the U.S., there is a very distinct style of Americanized Chinese food, most of which seem to have a Cantonese origin. While most Chinese look down on Americanized Chinese food, I personally like it in general, no more or less than authentic Chinese food. The reason most Chinese seem to look down on Americanized Chinese food is because it's not "authentic". I don't consider the Americanized style to be TRYING be authentic. Heck, most of it is prepared by non-Chinese chefs anyway lol... Just see it as a whole different kind of food.

I can't speak for Chinese food in other countries but here in the U.S., there is a very distinct style of Americanized Chinese food, most of which seem to have a Cantonese origin. While most Chinese look down on Americanized Chinese food, I personally like it in general, no more or less than authentic Chinese food. The reason most Chinese seem to look down on Americanized Chinese food is because it's not "authentic". I don't consider the Americanized style to be TRYING be authentic. Heck, most of it is prepared by non-Chinese chefs anyway lol... Just see it as a whole different kind of food.

Can you introduce the Americanized Chinese food ?
For example,左公鸡？

Shanghai cuisine 上海菜
http://farm4.static.flickr.com/3207/3079457438_c55a6091c6.jpg?v=0


http://en.wikipedia.org/wiki/Shanghai_cuisine

Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a popular style of Chinese cuisine.Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to spice up the dish.

The use of sugar is common in Shanghainese cuisine and, especially when used in combination with soy sauce, effuses foods and sauces with a taste that is not so much sweet but rather savory. Non-natives tend to have difficulty identifying this usage of sugar and are often surprised when told of the "secret ingredient." The most notable dish of this type of cooking is "sweet and sour spare ribs" ("tangcu xiaopai" in Shanghainese).

"Red cooking" is a popular style of stewing meats and vegetables associated with Shanghai.


Facing the East China Sea, seafood in Shanghai is very popular. However, due to its location among the rivers, lakes, and canals of the Yangtze Delta, locals favor freshwater produce just as much as saltwater products like crabs, oysters, and seaweed. The most famous local delicacy is Shanghai hairy crab.

Shanghainese people are known to eat in delicate portions (which makes them a target of mockery from other Chinese), and hence the servings are usually quite small. For example, famous buns from Shanghai such as the xiaolong mantou (known as xiaolongbao in Mandarin) and the shengjian mantou are usually about four centimetres in diameter, much smaller than the typical baozi or mantou elsewhere.

Due to the rapid growth of Shanghai and its development into one of the foremost East Asian cities as a center of both finance and contemporary culture, the future of Shanghai cuisine looks very promising[citation needed].

Unlike Cantonese or Mandarin cuisine, Shanghainese restaurant menus will sometimes have a dessert section


Yan Du Xian （Pork and ham are first steamed and then stewed in a soup with fresh bamboo shoots）腌笃鲜
http://farm4.static.flickr.com/3212/3081992080_af55ed2cb5.jpg?v=0






Sheng Jian ("Sangji" - in Shanghainese)生煎
Breakfast is commonly bought from corner stalls which sells pork buns, for the best xiaolongbao (small steamer bun). These stalls also sell other types of buns, such as Shengjian mantou (生煎饅頭, literally "fried bun") and Guo Tie (fried jiaozi), all eaten dipped in black vinegar.
http://farm4.static.flickr.com/3098/3081992132_141d22f5a5.jpg?v=0



Da Zha Xie (Da Zha Crab)大闸蟹
http://farm4.static.flickr.com/3235/3081151103_e2c1dbe420.jpg?v=0
Da Zha Xie, a special crab found in the Yangtze River. And it is normally consumed in the winter (September & October in every year). The crabs are tied with ropes/strings, placed in bamboo containers, steamed and served.



Ci Fan Tuan.Glutinous Rice Balls (糍饭团)
It is sometimes consumed together with soy milk as breakfast.
http://farm4.static.flickr.com/3148/3081151149_7fa874867d.jpg?v=0





Xiao Long Bao（small steamer bun）小笼包
A famous Shanghai delicacy is the Xiao Long Bao. Xiao Long Bao, or "small steamer bun" (literally translated) as mentioned above, is a type of steamed bun that is filled with pork (most commonly found) or minced crab, and soup. Although it appears delicate, a good xiao long bao is able to hold in the soup until the xiao long bao is bitten. They are steamed in bamboo baskets and served with vinegar and in some places, shredded ginger. A common way of eating the Xiao Long Bao is to bite the top off, suck all the soup, then dipping it in vinegar before eating. The soup is an enjoyable part of this delicacy.
http://farm4.static.flickr.com/3155/3081992300_6f01c0719b.jpg?v=0



Rou Si Huang Dou Tang(soup with Shredded Pork and soy bean)肉丝黄豆汤
http://farm4.static.flickr.com/3029/3081992388_4512d0afbe.jpg?v=0




Shang Hai You Bao Xia(Stire-Fried Shrimps, Shanghai Styl上海油爆虾
http://farm4.static.flickr.com/3254/3081151315_aab11a4b03.jpg?v=0




Qing Chao Shan Hu（Fresh eels are stir-fried with shredded bamboo shoots, yellow wine, soybean sauce, ginger, sugar and starch sauce）清炒鳝糊
http://farm4.static.flickr.com/3280/3081992478_f6b22321c7.jpg?v=0




Xia You Ji(shrimp oil chicken)虾油鸡
http://farm4.static.flickr.com/3283/3140891924_3772214669.jpg?v=0

Xinjiang cuisine新疆菜
http://farm4.static.flickr.com/3178/3079457546_75c7b11a33.jpg?v=0
http://en.yahtour.com/whattodo/dining/2006-10-21/4839.shtml

Food in Xinjiang has much more of a Central Asian flavour than elsewhere in China and many of the dishes use Turkish and Islamic spices and flavourings. Much of the food here tends to be very spicy too, with peppers and chili used to much the same effect as they are in Sichuan, for their apparent cooling properties in the intense heat.
The staple food here is not rice, (as it is elsewhere in China) but noodles. La mien and Ban mien (noodles served with mutton and a spicy vegetable stew) are hugely popular in all the cities in the region. Grilled mutton kebabs (Kaoyangrouchuan) are another common specialty, familiar to western taste buds too! These kebabs are usually bought on the street and often accompanied by a large, flat oven baked bread, resembling Indian Nan and going under the same name.

Xinjiang also harvest some wonderfully tasty and fresh fruit. Turpan has an abundance of grapes and raisins. Every home here harvests grapes either for personal consumption, to export, to be made into raisins, or for wine. Hami melon is also very good.

The local Uigur people tend to be extremely friendly and eating is a real part of the lifestyle here. Pull up a chair at one of the small Uigur restaurants and even if you don't speak the language, someone will always make the effort to help you eat!

Uigur food aside, standard Chinese fare is available in the bigger cities of Urumqi, Turpan and Kashgar. Western food is more rare, although there are numerous branches of John's Information Cafe set up across the province, catering to western and backpacker tastes serving up pancakes, coffee and burgers!

Xinjiang Uygur Autonomous Region is inhabited by many ethnic groups, and Xinjiang-style food is characterized by roast mutton, roast fish and rice to be eaten with the hand.

Nang (Flatbread) 馕
Nang is a staple food for the Uygurs, just like steamed buns in northern China, rice in southern China and bread in Western counties. Making a nang is similar to making a pancake. The materials include wheat flour, corn flour or sorghum flour, with such seasoning as sesame seeds, onions, eggs, vegetable oil, butter, milk, salt and sugar. With a golden yellow surface, nang are crispy and delicious.
http://farm4.static.flickr.com/3117/3081222865_9ee4ef9053.jpg?v=0




Xin Jiang Kao Yang Rou(xinjiang style Roast Mutton)烤羊肉
Xinjiang roast mutton is as famous as roast duck is in Beijing and crispy suckling pig is in Guangzhou. A two-year-old sheep is slaughtered and skinned, daubed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger and scallions, and pepper. The sheep is put into a stove to roast for about an hour until it turns golden brown.
http://farm4.static.flickr.com/3195/3081222895_6e9d0de009.jpg?v=0



Kao Quan Yang(roasted whole lamb )烤全羊
http://farm4.static.flickr.com/3235/3082063938_b6d552a8ee.jpg?v=0




Xin Jiang Shou Zhua Yang Rou(Xinjiang style Stewed Mutton Cubes) 新疆手抓羊肉
This is a Xinjiang dish prepared especially for festivals. Cut mutton into cubes of 500 grams apiece and boil them in a big pot. When they are half done, remove the foam; and when they are 80 percent done, ass onions, pepper, ginger slices, carrots, turnips and tomatoes. Then remove and place on a big plate. Put some salt in the stock and remove to a bowl. Before eating the mutton, dip it in the stock.
http://farm4.static.flickr.com/3234/3082070148_0048cf9a72.jpg?v=0




Kao Bao Zi(Roast Dumplings)烤包子
First chop the mutton, beef and sheep's-tail fat into small cubes. Add chopped onions, salt and pepper to make the stuffing. Wrap the stuffing in dough, and put in an oven to roast for 20 minutes. The dumplings are thin-skinned, with tender meat stuffing and very delicious. The Uygurs often eat these together with nang (crusty pancakes) and rice to be eaten with the hands.
http://farm4.static.flickr.com/3294/3082064124_02bb24624d.jpg?v=0





Da Pan Ji(Big plate chicken) 大盘鸡
Maybe it's the most famous xinjiang cuisine in China.
http://farm4.static.flickr.com/3274/3081222983_2fb1043277.jpg?v=0



San zi(Sangza) 馓子
crispy and tasty fried wheat flour dough twists
Sanzi is one of traditional snacks of the Moslems. To make sanzi, use wheat flour mixed with vegetable oil and juice of the Chinese prickly ash. Knead the dough repeatedly, and then divide it into several pieces. Pull the dough into thin noodles and deep-fry in oil until golden yellow. During festivals, every Uygur family makes sanzi to treat guests.
http://farm4.static.flickr.com/3129/3082064200_35d910db50.jpg?v=0


Youtazi 油塔子
This food is a favorite of the Uygurs. First, add lukewarm water to flour to make dough, and mix in a little yeast. After one hour, add some water, knead the dough and let it stand for a while. Then divide the dough into several pieces, daub some vegetable oil on the outside, and roll it out piece by piece. Then daub some sheep's tail fat and sprinkle a little salt and pepper on it, and roll the dough. Cut it into sections, and twist the sections into pyramid shapes. Steam the pyramids are eaten together with soup or noodles in soup.
http://farm4.static.flickr.com/3040/3081223033_27301286d2.jpg?v=0


Nang Bao Rou(Tunurkawab)馕包肉
http://farm4.static.flickr.com/3293/3081223089_790a01c43b.jpg?v=0


Xin Jiang Kao Yu(Xinjiang style Roast Fish)新疆烤鱼

Remove the internal organs and cut the fish into two halves. Use several wooden skewers to penetrate the fish horizonatally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically. Roast the fish in a semi-circle over firewood. While they are roasting, sprinkle them with salty water, pepper, and other seasonings. When one side is done, turn them around to roast the other side. Then put the fish on a plate and eat them with the fingers.
http://farm4.static.flickr.com/3272/3082064344_929b004feb.jpg?v=0



Xin Jiang Shou Zhua Fan(xinjiang style Rice Eaten with the Hands)新疆手抓饭
The materials are fresh mutton, carrots, onions, vegetable oil, melted sheep's fat and rice. There are more than 10 kinds of this rice dish, mainly mutton, chicken and vegetarian, but the most common is the one using mutton. This food is soft, delicious and nutritious. It is a feature of festivals, funerals and weddings.
http://farm4.static.flickr.com/3070/3081223163_d17be941d7.jpg?v=0






Xin Jiang Ban Mian(Xin Jiang style pullede noodles)新疆拌面
Pulled noodles are liked very much by people of various ethnic groups. To go with the noodles, deep-fried mutton, stir-fried eggs and tomatoes, and stir-fried chillies and mutton are prepared. The noodles are pliable and tough, smooth and delicious. Another method is to cut the noodles into four-cm sections after boiling, and then stir fry together with fat, mutton, tomatoes and chillies. The taste is totally different from that of boiled noodles.
http://farm4.static.flickr.com/3015/3081223193_ff4aa69d02.jpg?v=0

Guizhou cuisine贵州菜
http://farm4.static.flickr.com/3081/3081315797_81a2cd807f.jpg?v=0

http://en.wikipedia.org/wiki/Guizhou_cuisine
http://www.qiancai114.com/wh/wh0067-1.html


Guizhou cuisine (Chinese: 黔菜 or 贵州菜) is derived from the native cooking styles of the Guizhou region in China. Guizhou cuisine is similar to Szechuan cuisine and Hunan cuisine, but it's unique in that its dishes emphasize the mixed taste of sour and spicy, similar to that of Shaanxi cuisine陕西菜 of Shaanxi province陕西省, another neighbor of Sichuan. Despite both sharing sour and spicy flavors, Guizhou cuisine can be distinguished from Shaanxi cuisine in lacking the salty taste that is present in Shaanxi cuisine (and which is a common characteristic in most northern Chinese cuisines).

Guizhou cuisine is often specially cooked to match the flavor of locally produced Chinese liquor that are famous in China, such as Maotai, which is consumed with the cuisine.





Jia Sha Rou(Steamed Pork Slices with Red Bean Paste)夹沙肉
http://farm4.static.flickr.com/3179/3082157096_4961f41506.jpg?v=0



Suan Cai Yu(Boiled Fish with Pickled Cabbage and Chili)酸菜鱼
http://farm4.static.flickr.com/3286/3081315871_1efc09ecab.jpg?v=0



Mo Yu Dou Fu(Moyu Tofu)魔芋豆腐
It is a well-known traditional and popular dish, and one of the famous flavours of Qian cuisine.Moyu is a kind of special local plant in Guizhou. When Moyu curd is made, a thick skin at the pot is left called Moyu crust. Using the Moyu crust together with the shredded meat, such as pork, beef or mutton, a little bit of pickled hot pepper and celery, a delicious, crisp, tender and tasty dish is thus cooked.
http://farm4.static.flickr.com/3137/3082157158_88e3432b7c.jpg?v=0




Zun Yi Yang Rou Fen (Zunyi style mutton Rice Noodle)遵义羊肉粉
http://farm4.static.flickr.com/3083/3081316011_b7782c203a.jpg?v=0






Qing Jiao Bao Tong Zi Ji(Fried spring chicken with green pepper)青椒爆童子鸡
http://farm4.static.flickr.com/3288/3081316041_53f432a197.jpg?v=0



Miao Jia Gan Guo Ji(Miao dried spicy chicken)苗家干锅鸡
http://farm4.static.flickr.com/3285/3081316067_d8ca1da012.jpg?v=0




Miao Jia Pai Gu Guan La Chang(Miao steamede sausages with ribs)苗家排骨灌香肠
http://farm4.static.flickr.com/3155/3081316085_38439b390d.jpg?v=0




La Rou Chao Jue Ba(Local sticky cake with bacon)腊肉炒蕨粑
http://farm4.static.flickr.com/3056/3081316119_047a182619.jpg?v=0



Xiao Mi Zha(steamed millet cake with chinese date)小米喳
http://farm4.static.flickr.com/3261/3081328629_e86442e09c.jpg?v=0



Lian Ai Dou Fu Guo(LOVER'S TOFU)恋爱豆腐果
http://farm4.static.flickr.com/3176/3082157382_4ae1ed2656.jpg?v=0


Hua Xi Niu Rou Fen(rice noodles with beef slices,Huaxi style)花溪牛肉粉
http://farm4.static.flickr.com/3176/3082157410_f2e54a7899.jpg?v=0




Chang Wang Mian(Changwang noodles)肠旺面
http://farm4.static.flickr.com/3106/3082157440_609256fa31.jpg?v=0




He Ye Ci Ba(lotus leaf rice cake)荷叶糍粑
it is made of sticky rice.rice is cooked,pressed to make the cake,with sugar,ham and other fillings
sandwiched between two pieces.after is is fried,the cake sides wrinkle like a lotus leaf.it is crisp and crunchy.
http://farm4.static.flickr.com/3217/3081316267_852c89237a.jpg?v=0


Si Wa Wa(silk doll)丝娃娃
a popular snack sold on food stalls.various vegetables are wrapped in thin rice-flour wrappers.Tasty is added when served.the rolls look like newborn infants,hence the name.
http://farm4.static.flickr.com/3052/3082157572_be33d8ab21.jpg?v=0



Mi Dou Fu[rice flour tofu],米豆腐
http://farm4.static.flickr.com/3099/3196200605_3e99482f0d_o.jpg


Guizhou Yu Dong,[Frozen fish，Guizhou style],贵州鱼冻
http://farm4.static.flickr.com/3490/3197044588_8c3d345ca5_o.jpg

Suan Tang Yu[fish in sour soup ]酸汤鱼
http://farm4.static.flickr.com/3321/3196200429_8d1109718c_o.jpg


Zi Hua Ji[sauteed chicken with purple mushroom]紫花鸡
http://farm4.static.flickr.com/3340/3196200083_241c9aa3d7_o.jpg


Daozhen Dou Fu[Tofu,Daozhen style]道真豆腐
http://farm4.static.flickr.com/3364/3197044302_f879f5e41a_o.jpg

Can you introduce the Americanized Chinese food ?
For example,左公鸡？
Famous Chinese foods in Scotland
-- Lemon Chicken,crispy shredded beef. 柃檬鸡，干牛丝．

Famous Chinese food in England
-- Aromatic crispy duck ( serve with pancake,cucumber and spring onion,a copy of Peking duck.) 香酥鸭．
http://images.google.co.uk/images?hl=en&q=aromatic+crispy+duck&gbv=2

famous deserts are apple fritter,banana fritter ( fried apple ,banana in batter top with syrup) , toffee apple,toffee banana (拨果，拨蕉），I think they only sale in UK?　

^^
Thank you

Can you introduce the Americanized Chinese food ?
For example,左公鸡？

It's called General Tso's Chicken. I've never heard of this name in China.

http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Flickr_spine_472065553--General_Tso%27s_Chicken.jpg/300px-Flickr_spine_472065553--General_Tso%27s_Chicken.jpg

My Hakka noodles and Kung-pao chicken are prepared by Indians and served by Filipinos. :D

haha the first time to hear Hakka noodles :lol:

Guangxi cuisine广西菜
http://farm4.static.flickr.com/3171/3086646764_750af22f6e.jpg?v=0


In some places of Guangxi广西, like Wuzhou梧州, Cantonese style food is in dominant. But the local Guangxi cuisine still offers several great delicacies. Guangxi cuisine is light, but not as light as Cantonese food; it is spicy, but not as spicy as Sichuan cuisine. Guangxi cuisine combines the virtues of other Chinese cuisines and is most renowned for its unique treatment of venison and game meat. Luckily, you can also find local dim sum as well as noodles and delicious dumplings.
　　





Yu Lin Niu Nan Fen(Beef rice noodles,Yulin style)玉林牛腩粉
http://farm4.static.flickr.com/3038/3086641542_9d9c5eff4b.jpg?v=0



Niu Ba(dried beef)牛巴
http://farm4.static.flickr.com/3239/3086641548_5128b0c6e9.jpg?v=0




Gui Lin Mi Fen(Rice noodles,Guilin style)桂林米粉
http://farm4.static.flickr.com/3255/3086641554_bd5c1f987b.jpg?v=0




Nanning Lao You Mian(Nanning old friend noodles)南宁老友面
It is the top cate in Nanning. Laoyou stands for Old Friends in Chinese. Thus, it is believed by local people that real friends must share Laoyou Noodles together.
http://farm4.static.flickr.com/3210/3086641556_aa934c11df.jpg?v=0




Ba Bao Fan(Eight-treasure rice)八宝饭
This is the celebrated eight-treasure rice eaten at Chinese New Year. In the early days of the Han dynasty (202 BC-AD 220), rice was considered a delicacy as millet was the staple grain. Eight-treasure rice depicts the almost spiritual significance of rice to the Chinese people, bringing good fortune and blessings to all at the beginning of a New Year.
http://farm4.static.flickr.com/3261/3086641558_e46cbb4d03.jpg?v=0





Gui Lin Song Gao(Muffin.Guilin style)桂林松糕
http://farm4.static.flickr.com/3283/3085808293_2113b39ca8.jpg?v=0




Guang Xi Yan Yu(pickled dish,Guangxi style)腌鱼
http://farm4.static.flickr.com/3182/3085808297_170e867043.jpg?v=0






Ba Xian Fen(Eight-immortal Rice noodles)八仙粉
http://farm4.static.flickr.com/3260/3085808299_a5a5371704.jpg?v=0






Suan Ye(Pickle)酸野
Nobody can resist the yummy of pickle. Pickle is made by pickling fruits and vegetables with vinegar.
http://farm4.static.flickr.com/3282/3086647744_9de234bf4d.jpg?v=0




Wu Zhou Ji(chicken,Wuzhou style)梧州鸡
http://farm4.static.flickr.com/3113/3085808307_afef35e3e3.jpg?v=0



Guang Xi Ning Meng Ya( duck in lemon sauce,Guangxi style)广西柠檬鸭
http://farm4.static.flickr.com/3268/3085808303_ab0d8e24c4.jpg?v=0


Ma Ti Chao Ji(Sauteed Chicken with Eleocharis dulcis)马蹄炒鸡
Eleocharis dulcis，The Chinese water chestnut (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida), more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. It has tube-shaped, leafless green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut.
http://farm4.static.flickr.com/3061/3085808311_af8c5f7134.jpg?v=0

Thanks, I've never tries Guangxi food before. They look like SE Asia food.

Thanks, I've never tries Guangxi food before. They look like SE Asia food.

I agree.

Hainan cuisine海南菜

http://farm4.static.flickr.com/3237/3088004567_391da24a84.jpg?v=0
http://www.chinaplanner.com/cuisine/cuisine/food_hn.htm


In the past 2,000-some years, Hainan people have spared no effort to learn from culinary arts from Central China, Fujian, Guangdong, Southeast Asia and Miao and Li ethnic minorities, thus forming a local cuisine style with distinct characteristics and a bright future for further development.

Influenced by the weather, geographical environment, local products and resources, and eating and drinking customs of Hainan Island, Hainan Cuisine includes various kinds of dishes. Some are delicious, prepared with famous and special seafood, some are salty and delicious.




Hai Nan Ji Fan(Hainanese Chicken rice)海南鸡饭
http://farm4.static.flickr.com/3245/3088003753_5849a93864.jpg?v=0



Dong Shan Yang(Dongshan mutton)东山羊
http://farm4.static.flickr.com/3151/3088003927_5165b12f41.jpg?v=0


Jia Ji Ya(Jiaji duck)加积鸭
http://farm4.static.flickr.com/3289/3088004031_6d2f2c0032.jpg?v=0




He le Xie(Hele crab)合乐蟹
http://farm4.static.flickr.com/3018/3088842824_351e36e340.jpg?v=0



Yang Tao Yu Tang(Carambola fish soup)杨桃鱼汤
http://farm4.static.flickr.com/3084/3088013829_93d32ba705.jpg?v=0



Hai Nan Yu Tou Fan(Hainanese taro rice)海南芋头饭
http://farm4.static.flickr.com/3172/3088003585_c0a312418c.jpg?v=0


Hai Nan Mo Yu Wan( Cuttlefish ball)海南墨鱼丸
http://farm4.static.flickr.com/3064/3088842568_4ae4c6d8be.jpg?v=0



Yi Fu Mian(Yifu noodles)伊府面
http://farm4.static.flickr.com/3139/3088003863_fb4acd9c2d.jpg?v=0




Li Zu Zha Lu Rou(Li people's fried Venison) 黎族炸鹿肉
http://farm4.static.flickr.com/3040/3088842722_8e0c4f2ede.jpg?v=0


Li Zu Zhu Tong Fan (Li people's Thick bamboo tube meal) 黎族竹筒饭
http://farm4.static.flickr.com/3185/3088004155_7f0db14bf3.jpg?v=0


Ye Zhi Ga Li Ji(Curry Chicken with Milk cake)椰汁咖喱鸡
http://farm4.static.flickr.com/3286/3088842974_8ac128939f.jpg?v=0


Ye Zhi Mu Shu Gao( Cassava with Coconut Milk cake)椰汁木薯糕
http://farm4.static.flickr.com/3012/3088004311_a71120a445.jpg?v=0



Ye Zhi Ta (Egg with Coconut Milk Tart)椰汁挞
http://farm4.static.flickr.com/3153/3088013871_8a032d7147.jpg?v=0

^^ Hainanese Chicken Rice is very popular in Singapore and Malaysia.

^^ Hainanese Chicken Rice is very popular in Singapore and Malaysia.

yes ,i know.
It even becomes the symbol of Singapore cuisine.

yummy, yummy

Yunnan cuisine云南菜

http://farm4.static.flickr.com/3053/3099110603_704ddfc6e0.jpg?v=0
http://www.chinaculture.org/gb/en_chinaway/2003-09/24/content_29539.htm


Yunnan cuisine (滇菜, pinyin: Diāncài; or 云南菜, pinyin: Yúnnán cài) is an amalgam of Han Chinese and Chinese minority cuisines. As the province with the largest number of ethnic minorities, Yunnan has a great variety of food, and it is difficult to make generalisations. Many Yunnanese dishes are quite spicy, and mushrooms feature prominently. Another important characteristic of Yunnan cuisine is the wide use of flowers as food.


Boluo fan (Pineapple rice, found in Xishuangbanna and possibly other Dai areas) 菠萝饭
http://farm4.static.flickr.com/3168/3099103321_dd005e5fce.jpg?v=0


Guo Qiao Mi Xian ('Crossing the bridge' or 'Across the bridge' noodles)过桥米线
Yunnan's best known dish. Consists of a bowl of chicken stock to which diners add their own selection of paper-thin meat slices, noodles, vegetables and spices, much like a hot pot. Found throughout the province.
http://farm4.static.flickr.com/3027/3099936682_b593d56606.jpg?v=0


Qi Guo Ji (Steam pot chicken)气锅鸡
chicken steamed with tonic herbs in a special ceramic pot
http://farm4.static.flickr.com/3154/3099936740_1bd5921097.jpg?v=0



Yiliang Kao Ya(Roast Duck,Yiliang style) 宜良烤鸭crispy skin roast duck similar to Peking duck but uses honey on to crisp and colour the skin and roasted with pine branches and needles, which imparts a unique flavour on the duck.
http://farm4.static.flickr.com/3107/3099103657_ffeac44e86.jpg?v=0


Shiping Dou Fu Tofu(Shiping style)石屏豆腐
http://farm4.static.flickr.com/3011/3099936958_261fe32fd3.jpg?v=0



Er Kuai (highly refined and compressed rice cakes) 饵块
http://farm4.static.flickr.com/3114/3099937110_23aec95119.jpg?v=0


Lunan Ru Bing(Milk Cake，Lunan style) 路南乳饼
This butter cake is made from fresh goat milk. There are many ways to eat the milk cake. If the milk cake is sliced and sandwiched with sliced ham, the famous Yunnan Ham and Milk Cake will appear.
http://farm4.static.flickr.com/3252/3099937190_b761f941b5.jpg?v=0





Dengchuan Ru Shan( Mile Fan,Dengchuan style) 邓川乳扇Milk Fan is a fan-shaped dairy product and there are two types: milky white and milky yellow. It is a major dish the Bai people use to treat guests.
http://farm4.static.flickr.com/3157/3099104075_89c96d3fd6.jpg?v=0


Lijiang La Pai Gu Huo Guo(preserved chop hot pot,Lijiang style)丽江腊排骨火锅
http://farm4.static.flickr.com/3008/3099104219_6012de03d9.jpg?v=0


Xuanwei Huo Tui(ham,Xuanwei style)宣威火腿


Xuanwei ham, produced in Xuanwei City in Qujing Prefecture, Yunnan Province, enjoys a high reputation both at home and abroad. In 1915 Xuanwei ham won a gold medal at the Panama International Fair. In the shape of pipa (a plucked string instrument with a fretted fingerboard), Xuanwei ham has thin skin, thick meat, bright color and strong aroma. Thanks to the high quality, it is also known as "Yunnan ham".
http://farm4.static.flickr.com/3265/3099104113_d0b6712191.jpg?v=0

I am glad to see real chinese cuisine, I hope to go to a real chinese restaurant. this thread must prove to scaremongers that all chinese cuisine not resume eating dogs, cats, rats and sharks.

Talking about cuisine... what exactly makes Chinese cuisine as diverse as the European one?
Staple food through China is rice. In all Chinese cuisines.


I think Some region in China can't grow rice ,or the rice are not as good as southern region of China like Guangzhou?
As far as I know in Beijing most families eat bread and noodles.
Here is my noodle dinner ( in Cantonese is called Chicken Chow Mein )

http://i89.photobucket.com/albums/k222/shiyu918/DSC03208.jpg

Have you ever try to put salt on cola?

http://i89.photobucket.com/albums/k222/shiyu918/DSC03209.jpg

Jiangxi cuisine江西菜

http://farm4.static.flickr.com/3283/3120852334_e09ea4733c.jpg?v=0


Jiangxi cuisine (Chinese: 赣菜 or 江西菜) is derived from the native cooking styles of the Jiangxi province of southern China. Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors; in many region of the province, chili peppers are directly used as vegetable instead of as a flavoring, as in most other Chinese regional cuisines.

Another characteristic of Jiangxi cuisine is that there are rarely any cold dishes or anything served raw in contrast to other Chinese cuisines.

The reason why there is rarely any cold or raw dishes in Jiangxi cuisine is due to another characteristic of the cuisine: it is the number one Chinese cuisine that utilizes the tea oil as its primary cooking oil. However, if the raw tea oil is consumed uncooked, it would cause severe stomach problems for most people. As a result, any dish that uses the oil is cooked, as in other part of China where tea oil is used as primary cooking oil. However, Jiangxi cuisine is unique in that the other one seventh of total Chinese populations in other parts of China uses tea oil in the main cooking oil, but it is supplimented by variety of cooking oil of other type, and in fact, tea oil is not a majority despite being number one. In Jiangxi, on the other hand, the tea oil is used almost exclusively as the only cooking oil of Jiangxi cuisine, and the only other cooking oil used is the oil from rapeseed, but it only consisted a minor portion.

Due to its geography, fish banquet is also one of the characteristics of Jiangxi cuisine. In contrast to the Heilongjiang cuisine which is famed for anadromous fish banquets, Jiangxi cuisine is famed for freshwater fish banquets.

The last characteristic of Jiangxi cuisine is its heavy emphasis on the utilization of douchi (fermented black beans) and tofu, in comparison to other Chinese cuisines. Fried tofu is a must for everyone during the celebration of Chinese New Year.




Ni Hao Chao La Rou(Typical menu items: Sauteed Preserved Pork with Artemisia selengensis)泥蒿炒腊肉
http://farm4.static.flickr.com/3268/3120852342_faab0610ee.jpg?v=0




Xian Dan Niu Rou Bo Cai (Scrambled eggs with beef and spinach)鲜蛋牛肉菠菜
http://farm4.static.flickr.com/3185/3120852346_a2e5103316.jpg?v=0


Jiang Xi San Bei Ji(Stewed Chicken with Three Cups Sauce,Jiangxi Style)江西三杯鸡
http://farm4.static.flickr.com/3213/3120852350_cdbc9f6cc1.jpg?v=0


Dong Sun Chao La Rou(Sauteed preserved pork with Bamboo Shoots)冬笋炒腊肉
http://farm4.static.flickr.com/3185/3120852362_591fc0fb76.jpg?v=0



Wa Guan Tang(Soup in Crock)瓦罐汤
http://farm4.static.flickr.com/3205/3120860562_2b41b82a66.jpg?v=0
http://farm4.static.flickr.com/3296/3120852376_108ec7b640.jpg?v=0



Jia Xiang Dou Fu(hometown Tofu)家乡豆腐
http://farm4.static.flickr.com/3090/3120871882_d7a7279529.jpg?v=0


Xiao Chao Niu Rou(Sauteed Beef Fillet)小炒牛肉
http://farm4.static.flickr.com/3286/3120871888_b76b7f61bd.jpg?v=0



Wen Shan Ji Ding(Mr'WenTianxiang's Chicken)文山鸡丁
http://farm4.static.flickr.com/3222/3120871892_3f78f383e4.jpg?v=0



Wen Shan Rou Ding(Mr'WenTianxiang's pork) 文山肉丁
http://farm4.static.flickr.com/3261/3120871896_59676df0c9.jpg?v=0



Ban Li Men Rou(Braised pork with Chestnuts) 板栗焖肉
http://farm4.static.flickr.com/3207/3120871900_cbf837f302.jpg?v=0


Hong Su Rou(Braised crispy Pork) 红酥肉
http://farm4.static.flickr.com/3168/3120874050_f61ed520bd.jpg?v=0



Chen Pi Tu Rou(Tangerine-Flavored Rabbit Meat) 陈皮兔肉
http://farm4.static.flickr.com/3128/3120874052_1209242886.jpg?v=0


Yu Bing(Fish Pancake) 鱼饼
http://farm4.static.flickr.com/3190/3120874056_f79873d6d6.jpg?v=0

http://i89.photobucket.com/albums/k222/shiyu918/DSC03209.jpg

During olympic games I see Coca Cola in chinese caracteres and translate to "delicious happiness" is it true ?

,or the rice are not as good as southern region of China like Guangzhou?

the best rice comes from manchuria (northeastern china).
nowdays most families in beijing eat rice as staple food, maybe in rural shanxi people still eat bread or noodle as main staple food, but i think in cities most people eat rice...

During olympic games I see Coca Cola in chinese caracteres and translate to "delicious happiness" is it true ?
Coca-Cola translates into Chinese as 可口可乐 Kekou-Kele. Like many Western brands, It was translated with both sound and meaning in mind. On one hand, it sounds similar enough to the original name and it also has a "positive" meaning.

If you want to translate the name literally, it could be translated as "delicious happiness". However, when a Chinese looks/speaks/hears the name, they think of the black, bubbling liquid substance and not the words "delicious happiness".

http://www.lineoid.com/attachments/2007/08/147_200708311426281.thumb.jpg

nowdays most families in beijing eat rice as staple food, maybe in rural shanxi people still eat bread or noodle as main staple food, but i think in cities most people eat rice...
Nowadays I'm sure the typical Chinese families eat much more than just rice or noodles, judging from the number of choices are available in China. Just think of all the McDonald's, KFCs, Pizza Huts and the various foreign restaurants and restaurants that serve regional Chinese cuisine.

the best rice comes from manchuria (northeastern china).
nowdays most families in beijing eat rice as staple food, maybe in rural shanxi people still eat bread or noodle as main staple food, but i think in cities most people eat rice...
I still like those rice from southeast,Thailand and Vietnam !
Beijing people like dumpling most 饺子。

but we don't eat dumplings everyday, rice is still the principal food...

And noodles like 刀削面,you can cut into any shapes.

http://www.hot88.cn/uploadfile/200706/20070607023228405.jpg

http://hk.huaxia.com/sxjz/wzzdlj/images/hx1061347341.jpg

Shaanxi cuisine陕西菜
http://farm4.static.flickr.com/3280/3121995253_2f379ebeac.jpg?v=0

Shaanxi Cuisine, also known as Qin Cuisine, is represented by Guanzhong, south Shaanxi and north Shaanxi cuisine styles. Shaanxi Province occupies an important position in the development history of Chinese culture. Its cooking techniques can be traced back to Yangshao Culture period. In the Han and Tang dynasties, Shaanxi‘s cooking techniques reached a splendid period. Thanks to its unique position in the Chinese history, Shaanxi chefs gathered all eating and cooking advantages from all over the country, and formed its own characteristics.
　　
　　Local chefs of Shaanxi Province are good at using local materials to prepare delicious dishes, such as hump and hoof of a camel, fat sheep from north Shaanxi, Qinchuan oxen, carps from the Yellow River and black rice from Hanzhong. Through boiling, stewing, braising, frying and cooking, they produce a wide variety of dishes of different tastes.





Niu Rou Pao Mo(ｓｈｒｅｄｄｅｄ　ｐａｎｃａｋｅ　ｉｎ　ｂｅｅｆ ｂｒｏｔｈ)牛肉泡馍
http://farm4.static.flickr.com/3092/3121995263_ef2c512c50.jpg?v=0



Yang Rou Pao Mo(ｓｈｒｅｄｄｅｄ　ｐａｎｃａｋｅ　ｉｎ　ｍｕｔｔｏｎ　broth)羊肉泡馍
http://farm4.static.flickr.com/3259/3121995269_7995caf5e2.jpg?v=0


Rou Jia Mo(Shaanxi sandwich) 肉夹馍
http://farm4.static.flickr.com/3097/3121995275_2bc87430b5.jpg?v=0


Shaanxi Liang Pi(ｓｔｅａｍｅｄ　ｃｏｌｄ　ｎｏｏｄｌｅｓ,Shaanxi style)陕西凉皮
http://farm4.static.flickr.com/3255/3121995281_70714547db.jpg?v=0


Huang Gui Shi Zi Bing(deep-fried persimmon pastry)黄桂柿子饼
http://farm4.static.flickr.com/3172/3121995289_764a156914.jpg?v=0


Yang Yu Ca Ca( potato shreds steamed with flour)洋芋擦擦
http://farm4.static.flickr.com/3211/3122000307_3a6ca7247e.jpg?v=0


Bai Tang Mian(noodles with hot and sour soup)摆汤面
http://farm4.static.flickr.com/3236/3122000317_f147d04c83.jpg?v=0

You Po Che Mian(Hand-pulled Noodles with Oil)油泼扯面
http://farm4.static.flickr.com/3083/3122000323_415c7c5d21.jpg?v=0


Qishan Shao Zi Mian(Qishan Noodles with Minced Pork in Chili Bean Paste)岐山臊子面
http://farm4.static.flickr.com/3121/3122000325_5e6895866e.jpg?v=0



Nai Tang Guo Zi Yu(Guozi Fish in Milky Soup)奶汤锅子鱼
http://farm4.static.flickr.com/3198/3122000329_906fd1de55.jpg?v=0

　　　　As a traditional dish of Van of Shaanxi Province, Guozi Fish in Milky Soup was evolves‘ from an imperial dish of the Tang Dynasty of more than 1,000 years ago. It features delicious and tender fish meat and milk-like and mellow soup. It is a nutritious dish rich in protein, minerals and vitamins.
　　
　　


Hu Lu Ji(Bottle Gourd Chicken)葫芦鸡
http://farm4.static.flickr.com/3208/3122000333_8d533f4c98.jpg?v=0

It is a famous traditional dish of Shaanxi Province, with a golden red color, crisp skin, tender meat, a strong smell and a mellow taste.
　　
　　
Yin Er Gou Qi Tang(Soup Prepared with the Fruit of Chinese Wolfberry and Tremella) 银耳枸杞汤
http://farm4.static.flickr.com/3089/3122831296_0cc5808ff4.jpg?v=0

As a famous classical dish of Shaanxi Province, this dish has red and white colors and a sweet and delicious taste.
　　
　　
　
Rou Si Shao Qie Zi(Braised Shredded Pork with Eggplant) 肉丝烧茄子
http://farm4.static.flickr.com/3098/3122831304_66bd8f2eb9.jpg?v=0

Henan cuisine河南菜

http://farm4.static.flickr.com/3292/3123487409_11b482c221.jpg?v=0

In the past several thousand years, Henan chefs have created a large number of famous dishes, many of which have the names depicting the ancient charm of the Shang (17th-11th century BC) and Zhou (11th century-256 BC) Dynasties, the traditions left over by the Han (206 BC-220AD) and Tang (618-907) Dynasties, and the excellencies of the Song Dynasty (960-1279).


Henan cuisine is mainly represented in Luoyang and Kaifeng. The Gulou Night Market in Kaifeng, which started in the Northern Song Dynasty (960-1127), is crowded with people every evening. Luoyang has a good selection of the varieties of Henan cuisine, and the best way to sample them is by settling in for the night with some friends and the many courses of the water banquet. The Luoyang Water Banquet (Luoyang shuixi) is a local custom that has been running for over a thousand years. There are two reasons why the banquet has this name. The main reason is that, unlike most meal customs in China, the dishes served in this banquet are brought one after another, like flowing water. The second reason is that around one third of the dishes served are soup or semi-soup ones.


The Shaolin Vegetarian Food is one specialty, standing out among the drab scenery of Henan cuisine. Chinese Buddhist belief has for centuries prohibited the eating of animal flesh, and the monks here have spent an age perfecting the cooking of all types of vegetarian food. Although not rich in fat or protein, this cuisine is packed full of nutrition and is healthy.


Famous dishes and snacks include peony and swallow vegetable, fried purple crisp pork, lightly fried bean curd, jadeite shredded fish, scallion stewed sea cucumber, fruit juice and shrimps, stuffed bun steamed in small bamboo utensils, sweet and pleasant buns, egg cakes which is crisp outside and tender inside, steamed ravioli, hand-stretched noodles, braised cakes, etc.


Over the vast expense of Central China, people can feel the comprehensive charm of culture and delicacy of Henan cuisine.


Qing Zheng Wan Zi(Steamed pork balls)清蒸丸子
http://farm4.static.flickr.com/3081/3123487411_a6f324fc54.jpg?v=0



Zhuxianzhen Wu Xiang Dou Fu Gan(Spiced tofu jerky,Zhuxianzhen town style)朱仙镇五香豆腐干
http://farm4.static.flickr.com/3106/3123487415_78a3f68230.jpg?v=0



Shan Yao Rou Juan(Pork rolls with Chinese Yam )山药肉卷
http://farm4.static.flickr.com/3214/3123487419_0ff0ec7a25.jpg?v=0


Niang Fan Qie(tomato tart)酿番茄
http://farm4.static.flickr.com/3102/3123487423_b921bcba8a.jpg?v=0



Xian Gu Yu Pian(Sliced Fish with mushroom)鲜菇鱼片
http://farm4.static.flickr.com/3082/3123487425_656343a58e.jpg?v=0


Guan Ji Shao Ji(Guan's red cooked chicken)关记烧鸡
http://farm4.static.flickr.com/3230/3123492119_e043d8c113.jpg?v=0


Xiang Chun Hong Dan(baked egg with Chinese toon) 香椿烘蛋
http://farm4.static.flickr.com/3214/3123492135_6f45f8abae.jpg?v=0


Henan Hui Mian(braised noodles,Henan style)河南烩面
http://farm4.static.flickr.com/3221/3123492141_8f38d851f1.jpg?v=0


Jin Sha Dong Gua Tiao(Golden White Gourd slices) 金沙冬瓜条
http://farm4.static.flickr.com/3068/3123492145_6b929b2742.jpg?v=0



Lu Dan(Marinated Egg) 卤蛋
http://farm4.static.flickr.com/3220/3123492259_7799bb1826.jpg?v=0





Rou Si Jue Cai(sauteed shreded prok with fern)肉丝蕨菜
http://farm4.static.flickr.com/3095/3124326300_3b4fec9ac2.jpg?v=0



Huanghe Cu Yu(Huanghe river fish in vinegar gravy)黄河醋鱼
http://farm4.static.flickr.com/3085/3124326304_1dc97b73d3.jpg?v=0


Wu Xiang Rou(spicy pork) 五香肉
http://farm4.static.flickr.com/3257/3124326310_7f33d30db1.jpg?v=0


Luoyang Rou Pian(Pork slices,Luoyang style)洛阳肉片
http://farm4.static.flickr.com/3107/3124326312_301c4e8df4.jpg?v=0

Shanxi cuisine山西菜
http://farm4.static.flickr.com/3220/3124546740_8694577329.jpg?v=0

Shanxi cuisine (Chinese: 晋菜 or 山西菜) is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles, its fried flatbread (da bing), and its sour taste. The cuisine is also famed for utilizing its locally produced vinegar, just like the Huaiyang cuisine, but the flavor is totally different. The main diet reflects its crop (agriculture): millet, sorghum, and wheat, while pork, mushrooms, potatoes and turnips are frequently used in dishes. The cuisine comprises three styles:

The Northern Shanxi style晋北, represented by dishes from Datong and Mount Wutai, with emphasis on color and oil.
The Southern Shanxi style晋南, represented by dishes from Linfen and the Grand Canal regions, specializing in seafood, despite the fact that Shanxi is a landlocked province.
The Central Shanxi style晋中, represented by dishes from Taiyuan, which is the mixture of both the Northern Shanxi style and the Southern Shanxi style. The region is especially famous for its hand shaven noodles (Dao xiao mian).


Wu Jia Xun Rou(Wu's smoked pork)吴家熏肉
http://farm4.static.flickr.com/3257/3124546744_83fa0ba0ab.jpg?v=0


Zhan Xiang Yu Pian(fragrant fish slices) 湛香鱼片
http://farm4.static.flickr.com/3260/3124546746_c322441cb3.jpg?v=0


Quwo La Niu Rou(preserved pork,Quwo style)曲沃腊牛肉
http://farm4.static.flickr.com/3127/3124546748_aa3e759a23.jpg?v=0


Pingyao Niu Rou(beef,Pingyao style)平遥牛肉

http://farm4.static.flickr.com/3215/3124546750_65cf4a170d.jpg?v=0

Jiang Zhi Ya Zi(duck in Brown Sauce )酱汁鸭子
http://farm4.static.flickr.com/3294/3124546754_e504c42314.jpg?v=0


He Ye Ya(Steamed Duck in Lotus Leaf)荷叶鸭
http://farm4.static.flickr.com/3241/3124549874_9fa965ec4b.jpg?v=0



Fu Rong Ya(Lotus duck)芙蓉鸭
http://farm4.static.flickr.com/3244/3124549886_0cef39f5d0.jpg?v=0


Tang Cu Ji Juan(Sweet and Sour chicken rolls) 糖醋鸡卷
http://farm4.static.flickr.com/3123/3124549888_16e7dfc513.jpg?v=0


Shanxi Shao Ji(red cooked duck，Shanxi style)山西烧鸭
http://farm4.static.flickr.com/3227/3124549890_9846542cee.jpg?v=0


Dang Shen Wei Yang Rou(Simmer lamb with Codonopsis) 党参煨羊肉
http://farm4.static.flickr.com/3119/3124549892_20c5e19225.jpg?v=0


Huang Qi Yang Rou Tang(lamb and astragalus soup)黄芪羊肉汤
http://farm4.static.flickr.com/3103/3124549894_0563130c59.jpg?v=0



Gaoping Dou Fu(tofu，Gaoping style)高平豆腐
http://farm4.static.flickr.com/3244/3123723925_0e62b40e25.jpg?v=0

Tibetan cuisine 西藏菜
http://farm4.static.flickr.com/3211/3124696168_a20ca7dfa4.jpg?v=0

Among the great variety of Tibetan food, zanba and buttered tea are the most popular and distinguished. The former, made of qingke (barley flour) and tasting a little bit sour, is very nutritious and easy to take, while the latter, a Juema, a Tibetan snack mixture of butter, tea and salt, claims to be a good energy-giving beverage. Quite a few tourists drink it during their stay in Tibet in order to adapt to the high altitudes and dry climate and it becomes quite addictive. Qinke wine, however, seems to have quite the opposite effect due to its strong after-effects. Many outsiders shrink from the challenge of drinking this wine despite in popularity with the locals. Other typical Tibetan foods

You can't say you have really tasted Tibetan food without trying qingke wine, buttered tea, sheep blood soup and yak meat.
include dried meat, mutton served with sheep's trotters, roast sheep intestine, yogurt and cheese.
All the hotels in Tibet serve Tibetan food and the Tibetan restaurants along Eastern Beijing Road in Lhasa enjoy quite a reputation among tourists. Snow Goddess Palace at the foot of the Potala attracts innumerable tourists with its authentic Tibetan cuisine. If you enjoy a feast there you will be offered the following: For the first course you will be served cold dishessuch as zanba, yak meat, beef tripe and ox tongue. Next comes the hot dishes of sheep blood soup, fried sheep lung and stir-fried beef with pickled carrot. The staple is steamed buns stuffed with minced
beef and potato, or rice fried with butter. What a treat not only for your stomach, but also for your eyes. Nevertheless, most people only taste a little of these beautiful dishes.


Feng Gan Rou( Dried meat) 风干肉
http://farm4.static.flickr.com/3095/3124686718_489f5c8c61.jpg?v=0

Bao Men Yang Gao Rou(braised spring lamb)爆焖羊羔肉
http://farm4.static.flickr.com/3229/3124686724_109275ff94.jpg?v=0



Su You(Tibet butter)酥油

http://farm4.static.flickr.com/3283/3124686726_ec6b603700.jpg?v=0




Mao Niu Rou Chang(yak sausage) 牦牛肉肠
http://farm4.static.flickr.com/3086/3124686730_432843e60c.jpg?v=0


Suan Luo Bo Chao Niu Rou(Sauteed yak with sour turnip)酸萝卜炒牦牛肉
http://farm4.static.flickr.com/3097/3124686734_b93c8f088c.jpg?v=0


Zan Ba(tsampa ,roasted barley with butter and cheese) 糌粑
http://farm4.static.flickr.com/3119/3124689582_4b6be8094c.jpg?v=0



Zan Ba Hui Yang Rou(braised lamb with tsampa)糌粑烩羊肉
http://farm4.static.flickr.com/3113/3124689572_c26b66fa65.jpg?v=0


Zhi Ma Yang Pai Gu( sheep ribs with sesame )芝麻羊排骨
http://farm4.static.flickr.com/3211/3124689586_08621d394c.jpg?v=0


Xizang Rou Jiang(Tibetan minced meet)西藏肉酱
http://farm4.static.flickr.com/3249/3124689578_226faaf2ff.jpg?v=0


Kao Yang Tui(baked gigot)烤羊腿
http://farm4.static.flickr.com/3007/3124689574_b07347d418.jpg?v=0

Chong Cao Ji(chicken with Cordyceps) 虫草鸡
http://farm4.static.flickr.com/3236/3123866755_ef16a7e3b9.jpg?v=0


Ren Shen Guo Fan(rice with ginseng fruit) 人参果饭
http://farm4.static.flickr.com/3120/3124689576_e312597858.jpg?v=0




Luo Bo Dun Mao Niu Pai Gu(stewed turnip with yak ribs)萝卜炖牦牛排骨
http://farm4.static.flickr.com/3296/3123866759_273a38426c.jpg?v=0



Niu Wei Tang(oxtail soup )牛尾汤
http://farm4.static.flickr.com/3078/3123866767_c92a935a52.jpg?v=0


Tusi Mian(Tusi noodles) 土司面
http://farm4.static.flickr.com/3116/3123866761_41d72318fc.jpg?v=0




Anduo Mian Pian(dough strips,Ando tebatan style)安多面片
http://farm4.static.flickr.com/3119/3123866765_0910119be2.jpg?v=0


Zha Suan Nai(fried yogurt)炸酸奶
http://farm4.static.flickr.com/3097/3123866769_c40d672d99.jpg?v=0


Su You Cha(tibet butter tea) 酥油茶

http://farm4.static.flickr.com/3076/3124723318_368ae5ced0.jpg?v=0

Inner Mongolian cuisine内蒙菜
http://farm4.static.flickr.com/3198/3124851738_99e8f8862b.jpg?v=0


Inner Mongolia (Mongolian: , ?bür mong?ul; Chinese: 内蒙古; pinyin: Nèi Měnggǔ; officially romanized to Nei Mongol) is the Mongol autonomous region of the People's Republic of China, located in the country's north.

Inner Mongolia borders, from east to west, the provinces of Heilongjiang, Jilin, Liaoning, Hebei, Shanxi, Shaanxi, Ningxia Hui Autonomous Region, and Gansu, while to the north it borders Mongolia and Russia. It is the third-largest subdivision of China spanning about 1,200,000 sq km (463,000 sq mi) or 12% of China's land area. It has a population of about 24 million as of 2004. The capital is Hohhot.


Local Food
"Gold glass and silver glass, Let's fill them with wine, Raise them with both our hands.
Millet stir-fried in Butter, milk tea and finger mutton, Help yourself to these delicious food."
The above lines are the song which the Mongolian people sing when they propose a toast at the dinner party. The words of the toast song give us some idea of the Mongolian food and drink.




Shou Ba Rou(finger mutton)手把肉
This dish is the traditional food which the Mongolian people have liked best for thousands of years. People often use their fingers to take the meat while eating. That's why the dish is called finger mutton.
http://farm4.static.flickr.com/3082/3124851742_a6a5fb4368.jpg?v=0


Nei Menggu Nai Lao(Cheese,inner mongolian style)内蒙古奶酪
It is one of the dairy products the Mongolian people like best.
http://farm4.static.flickr.com/3284/3124032603_8edb54d8dc.jpg?v=0


Nei Menggu Suan Nai(Sour Milk，Inner Mongolian style) 内蒙古酸奶 Generally, the Mongolian people like drinking sour milk, instead of drinking fresh milk.
http://farm4.static.flickr.com/3091/3124032605_9acf5e0b55.jpg?v=0



Nei Menggu Nai Cha(Milk Tea ,Inner Mongolian style) 内蒙古奶茶

Milk tea is the traditional hot drink the Mongolian people like best. It is made by boiling the water with brick tea and fresh milk. People usually put a little salt into the milk when they drink it.
Sometimes they put a little butter or stir-fried millet into the milk tea.
http://farm4.static.flickr.com/3211/3124032599_f533a0cc9a.jpg?v=0


Nei Menggu Huo Guo(Hot Fire pot ,Inner Mongolian style) 内蒙古火锅It was created in the Yuan Dynasty. Choose mutton from the back, rear legs or tail of a killed sheep. Cut the mutton into slices. The boiled mutton is fresh and tender, not greasy.
http://farm4.static.flickr.com/3085/3124851744_c940539b25.jpg?v=0


Xiang La Yang Ti(fragrant and spicy sheep Knuckle)香辣羊蹄
http://farm4.static.flickr.com/3216/3124851740_bf0a587479.jpg?v=0


Liu Xiang Kao Niu Wei(fragrant baked oxtail)流香烤牛尾
http://farm4.static.flickr.com/3120/3124032597_63c72d9234.jpg?v=0



Nei Menggu Qi Lin Yu( kirin fish ,Inner Mongolian style)内蒙古麒麟鱼
http://farm4.static.flickr.com/3130/3124862434_7ede0b6eed.jpg?v=0


Nai Xiang Xiu Qiu Gao Yang Pai(spring sheep ribs with shrimp balls and milk)奶香绣球羔羊排
http://farm4.static.flickr.com/3238/3124862438_a3fed0f0be.jpg?v=0


Kai Wei Dou Za(appetizing bean dregs)开胃豆渣
http://farm4.static.flickr.com/3238/3124862438_a3fed0f0be.jpg?v=0


Bo Luo Yu Yang Xian(braised fish and mutton in Pineapple)菠萝鱼羊鲜
http://farm4.static.flickr.com/3098/3124032589_27b0c62fe3.jpg?v=0



Kao Ru Yang(baked lamb)烤乳羊
http://farm4.static.flickr.com/3047/3124032593_f3ef2da7eb.jpg?v=0

Rice米饭“Fan”






鸡汤饭 Ji Tang Fan(rice with Chicken Soup)
http://farm4.static.flickr.com/3090/3124195557_fd35207d08.jpg?v=0




翡翠培根炒饭 Fei Cui Pei Gen Chao Fan(Stir-Fried Rice with Bacon and Assorted Vegetables)
http://farm4.static.flickr.com/3230/3124195713_749fb765e9.jpg?v=0




海皇炒饭 Hai Huang Chao Fan(Stir-Fried Rice with Seafood)
http://farm4.static.flickr.com/3097/3124195769_09d5fb2c92.jpg?v=0




虾炒饭 Xia Chao Fan(Stir-Fried Rice with Fresh Shrimps)
http://farm4.static.flickr.com/3203/3125021804_b9e45ca71c.jpg?v=0



黑椒牛柳粒炒饭 Hei Jiao Niu Liu Chao Fan(Stir-Fried Rice with Diced Beef, Pepper )
http://farm4.static.flickr.com/3200/3124196263_d21a3e9190.jpg?v=0




滑蛋虾仁饭 Hua Dan Xia Ren Fan(Rice with Fried Shrimp and Scrambled Egg)
http://farm4.static.flickr.com/3262/3125022234_771b349dfc.jpg?v=0




黑椒猪肉饭 Hei Jiao Zhu Rou Fan(Rice with Pork and Black Pepper)
http://farm4.static.flickr.com/3223/3125022396_8ee6c976c2.jpg?v=0




红肠炒饭Hong Chang Chao Fan(Stir-Fried Rice with Egg and Sausage)
http://farm4.static.flickr.com/3107/3125022636_22aa8851fb.jpg?v=0




红烧牛肉饭Hong Shao Niu Rou Fan(Rice with Stewed Beef)
http://farm4.static.flickr.com/3089/3125022826_29ab5e38c6.jpg?v=0



蛋炒饭 Dan Chao Fan(Stir-Fried Rice with Egg)
http://farm4.static.flickr.com/3128/3124197309_288d46c1bb.jpg?v=0



酱油炒饭Jiang You Chao Fan(Stir-Fried Rice in Soy Sauce)
http://farm4.static.flickr.com/3248/3124197647_25a7610992.jpg?v=0



京都排骨饭Jing Du Pai Gu Fan(Rice with Spare Ribs)
http://farm4.static.flickr.com/3085/3125024130_074eab54a6.jpg?v=0



腊肉炒饭La Rou Chao Fan(Stir-Fried Rice with preserve pork)
http://farm4.static.flickr.com/3228/3125024236_42d84da336.jpg?v=0


青椒牛肉蛋炒饭Qing Jiao Niu Rou Dan Chao Fan(Stir-Fried Rice with Egg, Beefand Green Pepper)
http://farm4.static.flickr.com/3085/3124198451_176ccef43a.jpg?v=0


上海泡饭 Shanghai Pao Fan(Rice in Shredded Vegetable Soup, Shanghai Style)
http://farm4.static.flickr.com/3107/3124198581_bca4795965.jpg?v=0

火腿炒饭Huo Tui Chao Fan(Stir-Fried Rice with Ham)
http://farm4.static.flickr.com/3092/3125024854_951bee03e7.jpg?v=0


狮子头饭Shi Zi Tou Fan(Rice with Braised Pork Balls)
http://farm4.static.flickr.com/3084/3124199219_bc8f8973a6.jpg?v=0

什锦炒饭Shi Jin Chao Fan(Stir-Fried Rice with Meat and Vegetables)
http://farm4.static.flickr.com/3101/3125025490_41412c81b0.jpg?v=0


蔬菜炒饭 Shu Cai Chao Fan(Stir-Fried Rice with Vegetables)
http://farm4.static.flickr.com/3146/3125025664_178a63c564.jpg?v=0


蟹肉炒饭 Xie Rou Chao Fan(Stir-Fried Rice with Crab Meat)
http://farm4.static.flickr.com/3210/3124200147_6ea3abcfaf.jpg?v=0



沙茶牛松饭 Sha Cha Niu Song Fan(Stir-Fried Rice with Minced Beef and Satay Sauce)
http://farm4.static.flickr.com/3232/3125026366_6e8298a428.jpg?v=0



咸鱼炒饭 Xian Yu Chao Fan(Stir-Fried Rice with Salted Fish)
http://farm4.static.flickr.com/3133/3125026508_a3a9bf9c6d.jpg?v=0


蒜香排骨饭 Suan Xiang Pai Gu Fan(Rice with Spare Ribs with Garlic
http://farm4.static.flickr.com/3218/3124200743_f850d61d50.jpg?v=0


香菇牛肉饭 Xiang Gu Niu Rou Fan(Rice with Beef and Black Mushrooms)
http://farm4.static.flickr.com/3219/3125027194_cdc85ed188.jpg?v=0


豉椒鲜鱿饭Chi Jiao Xian You Fan(Rice with Squid,Peppers and Black Bean Sauce )
http://farm4.static.flickr.com/3124/3125037980_eedf5aa03b.jpg?v=0


咖喱鱼排饭Ga Li Yu Pai Fan(Rice with Fish Fillet and Curry Sauce)
http://farm4.static.flickr.com/3019/3124206019_5350582bdb.jpg?v=0


豉汁排骨饭Chi Zhi Pai Gu Fan(Rice with Spare Ribs in Black Bean Sauce)
http://farm4.static.flickr.com/3283/3125031896_6e4e4d39a8.jpg?v=0



咖喱鸡排饭Ga Li Ji Pai Fan(Rice with chicken and Curry Sauce)
http://farm4.static.flickr.com/3132/3125032480_217cd22d3b.jpg?v=0


咖喱猪排饭Ga Li Zhu Pai Fan(Rice with Spare Ribs and Curry Sauce)
http://farm4.static.flickr.com/3101/3124207077_5b35d93b0d.jpg?v=0



三文鱼饭San Wen Yu Fan(Rice with Salmon)
http://farm4.static.flickr.com/3022/3124207395_d4908de5b5.jpg?v=0


可乐鸡翅饭Ke Le Ji Chi Fan(Rice with Stewed Chicken wings in Coke Sauce)
http://farm4.static.flickr.com/3135/3124208001_4a0b31a9a5.jpg?v=0



香菇排骨饭Xiang Gu Pai Gu Fan(Rice with Spare Ribs and Black Mushrooms)
http://farm4.static.flickr.com/3287/3125034520_e6a9156eba.jpg?v=0


老干妈排骨饭Lao Gan Ma Pai Gu Fan(Rice with Spare Ribs and Chili Sauce)
http://farm4.static.flickr.com/3116/3125037216_79a4daeee2.jpg?v=0


XO酱海鲜蛋炒饭 XO Jiang Hai Xian Dan Chao Fan(Stir-Fried Rice with Assorted Seafood in XO Sauce)
http://farm4.static.flickr.com/3123/3125037892_5e3f4c32f8.jpg?v=0


鸡腿饭Ji Tui Fan(Rice with Stewed Drumstick)
http://farm4.static.flickr.com/3285/3124212917_2ae3278a59.jpg?v=0


咖喱牛肉饭Ga Li Niu Rou Fan(Rice with Curry Beef)
http://farm4.static.flickr.com/3126/3124213427_17791e9422.jpg?v=0


辣子鸡饭La Zi Ji Fan(Rice with Chicken and Chili and Pepper)
http://farm4.static.flickr.com/3209/3125039456_13ae07586a.jpg?v=0

Dumplings饺子Jiaozi





锅贴 Guotie (Pan-Fried Dumplings）




猪肉锅贴Zhu Rou Guo Tie(pan fried pork dumplings)
http://farm4.static.flickr.com/3218/3138396448_78248c88fb.jpg?v=0




鹿肉锅贴Lu Rou Guo Tie(pan fried Venison dumplings)
http://farm4.static.flickr.com/3284/3133612590_2c99ba28ae.jpg?v=0






海虾锅贴Hai Xia Guo Tie(pan fried shrimp dumplings)
http://farm4.static.flickr.com/3267/3137569355_987ca46f21.jpg?v=0




荞麦锅贴Qiao Mai Guo Tie(pan fried dumplings with Saracen corn flour)
http://farm4.static.flickr.com/3229/3138397186_c68962aaf6.jpg?v=0


玉米锅贴Yu Mi Guo Tie(pan fried dumplings with Corn Flour)
http://farm4.static.flickr.com/3173/3138397020_d903ce3298.jpg?v=0


鸡汁锅贴Ji Zhi Guo Tie(pan fried dumplings with chicken sauce)
http://farm4.static.flickr.com/3104/3138396820_1bbfd1312d.jpg?v=0


虾仁锅贴Xia Ren Guo Tie(pan fried shrimp Dumplings)
http://farm4.static.flickr.com/3286/3138395454_03d93bf7fd.jpg?v=0





番茄锅贴Fan Qie Guo Tie(pan fried dumplings with tomato)
http://farm4.static.flickr.com/3075/3137568547_b988a673f3.jpg?v=0


羊肉锅贴Yang Rou Guo Tie( pan fried mutton dumplings)
http://farm4.static.flickr.com/3134/3138395534_5c1b8e4bcd.jpg?v=0


鸡肉锅贴Ji Rou Guo Tie(pan fried dumplings stuffed with chicken)
http://farm4.static.flickr.com/3201/3137570381_4d6d5dc078.jpg?v=0


鸡蛋韭菜锅贴Ji Dan Jiu Cai Guo Tie(pan fried Jiaozi Stuffed with Chinese Chives and Egg)
http://farm4.static.flickr.com/3201/3137568989_2be5118c9d.jpg?v=0


豆沙饺子Dou Sha Jiao Zi(dumplings stuffed with Red Bean Paste）
http://farm4.static.flickr.com/3293/3137568697_b89babec05.jpg?v=0



猪肉茴香饺Zhu Rou Hui Xiang Jiao(dumplings stuffed with pork and fennel)
http://farm4.static.flickr.com/3078/3137568199_414068d126.jpg?v=0


猪肉白菜饺Zhu Rou Bai Cai Jiao(Dumplings Stuffed with Pork and Chinese Cabbage)
http://farm4.static.flickr.com/3263/3138395006_558d38927b.jpg?v=0



猪肉大葱饺Zhu Rou Da Cong Jiao(dumplings Stuffed with Pork and Scallion)
http://farm4.static.flickr.com/3249/3137567739_de63b4830b.jpg?v=0


colorful dumplings

http://farm4.static.flickr.com/3088/3127678243_1fc29fe554.jpg?v=0

http://farm4.static.flickr.com/3224/3127678353_030851d3ce.jpg?v=0

http://farm4.static.flickr.com/3245/3127678419_f11b9edb76.jpg?v=0

Noodle 面Mian





鸡汤面Ji Tang Mian(Noodle in Chicken Soup)
http://farm4.static.flickr.com/3083/3133588096_fb517b33c2.jpg?v=0







虾丸面Xia Wan Mian(Noodle with shrimp balls)
http://farm4.static.flickr.com/3105/3132766081_238a81043b.jpg?v=0








什锦汤面Shi Jin Tang Mian(Noodle Soup with Meat and Vegetables)
http://farm4.static.flickr.com/3260/3133588252_0fb87f3739.jpg?v=0









甜面Tian Mian（Sweet noodle）
http://farm4.static.flickr.com/3291/3133588352_6b5a7f6362.jpg?v=0






红烧排骨面Hong Shao Pai Gu Mian(Noodle Soup with Spare Ribs)
http://farm4.static.flickr.com/3078/3133588434_5da00786d5.jpg?v=0








三鲜面San Xian Mian(Noodle with Three Fresh Delicacies)
http://farm4.static.flickr.com/3223/3132766427_7f1335dc70.jpg?v=0







馄饨面Hun Dun Mian(Noodle with Wonton)
http://farm4.static.flickr.com/3230/3132766563_97072de279.jpg?v=0






双丸面Shuan Wan Mian(Noodle with Fish and Shrimp Balls)
http://farm4.static.flickr.com/3106/3132766749_04d161c093.jpg?v=0






蘑菇虾仁面Mu Gu Xia Ren Mian(Noodle with mushroom and shrimp)
http://farm4.static.flickr.com/3241/3133588896_3949daa146.jpg?v=0











雪菜肉丝面Xue Cai Rou Si Mian(Noodle with Shredded Pork and Preserved Vegetable )
http://farm4.static.flickr.com/3211/3132766991_c29f36e503.jpg?v=0












榨菜肉丝面Zha Cai Rou Si Mian(Noodle with Pickled mustard tuber and shreded pork)
http://farm4.static.flickr.com/3285/3133589252_014f16d50b.jpg?v=0













辣鸡面 La Ji Mian(noodle with spicy chicken)
http://farm4.static.flickr.com/3243/3133589338_b4e9826e07.jpg?v=0














海鲜面Hai Xian Mian(Noodle with Seafood)
http://farm4.static.flickr.com/3129/3133589758_b2de686e7e.jpg?v=0













鸡丝炒面Ji Si Chao Mian(Stir-Fried Noodles with Shredded Chicken)
http://farm4.static.flickr.com/3176/3133589914_1d522be720.jpg?v=0







三鲜炒面San Xian Chao Mian(Stir-Fried Noodles with Three Fresh Delicacies)
http://farm4.static.flickr.com/3258/3133590004_54fae71ba0.jpg?v=0







什锦炒面Shi Jin Chao Mian(Stir-Fried Noodles with Meat and Vegetables)
http://farm4.static.flickr.com/3076/3133590200_d9eab87744.jpg?v=0









银芽肉丝炒面Yin Ya Rou Si Chao Mian(Stir-Fried Noodles with Shredded Pork and Bean Sprouts)
http://farm4.static.flickr.com/3251/3133590234_1a10e98270.jpg?v=0














酱鸡腿拉面Jiang Ji Tui La Mian(Hand-Pulled Noodles with Marinated Chicken Leg )
http://farm4.static.flickr.com/3229/3133590260_c52080a943.jpg?v=0














兰州牛肉拉面Lanzhou Niu Rou La Mian(Hand-Pulled Noodle Soup with Beef，Lanzhou style )
http://farm4.static.flickr.com/3145/3132768437_10b216881e.jpg?v=0











清炖牛肉面Qing Dun Niu Rou Mian(Noodle with stewed beef)
http://farm4.static.flickr.com/3087/3133590610_2e4fd73aa8.jpg?v=0









鲍鱼金菇焖面Bao Yu Jin Gu Men Mian(Soft-Fried Noodles with Mushrooms and Shredded Abalone)
http://farm4.static.flickr.com/3294/3133590708_2ba9a51c68.jpg?v=0





葱油拌面Cong You Ban Mian(Noodles in Scallion, Oil and Soy Sauce)
http://farm4.static.flickr.com/3247/3133590802_60af081a07.jpg?v=0










鸡丝面Ji Si Mian(Noodle Soup with Shredded Chicken)
http://farm4.static.flickr.com/3015/3133590864_44d4e98211.jpg?v=0











麻辣鸡丝面Ma la Ji Si Mian(noodle with spicy shreded chicken )
http://farm4.static.flickr.com/3094/3132768873_ff885c1fbe.jpg?v=0












两面黄Liang Mian Huang(Pan-Fried Noodleswith Vegetable or Pork, Beef, Shrimp and Chicken)
http://farm4.static.flickr.com/3242/3132769075_a6ca0bfca5.jpg?v=0
http://farm4.static.flickr.com/3077/3132769249_f5c519bfd5.jpg?v=0
http://farm4.static.flickr.com/3104/3133591804_f75ba3e44d.jpg?v=0
http://farm4.static.flickr.com/3265/3133592178_87892c65d0.jpg?v=0











鱼排面Yu Pai Mian(Noodle with fish chop)
http://farm4.static.flickr.com/3078/3132769871_bf43ab4416.jpg?v=0













成都怪味面Chengdu Guai Wei Mian(Special Flavored,chengdu style)
http://farm4.static.flickr.com/3232/3132770481_bd376644f1.jpg?v=0











骨汤面 Gu Tang Mian(noodles with ribs soup)
http://farm4.static.flickr.com/3225/3132770759_026ea12461.jpg?v=0










番茄煎蛋面Fan Qie Jian Dan Mian( noodle with Tomato and fried egg)
http://farm4.static.flickr.com/3235/3132771183_c50c9060d0.jpg?v=0











翡翠面 Fei Cui Mian(Emerald Noodle)
http://farm4.static.flickr.com/3116/3133593622_56f41c1c28.jpg?v=0


鸭子面Ya Zi Mian( noodle with duck)
http://farm4.static.flickr.com/3105/3132771643_a60d2f2788.jpg?v=0



河南卤面Henan Lu Mian(Marinated noodle,Henan style)
http://farm4.static.flickr.com/3154/3132772095_26dbb9dafc.jpg?v=0


河南蒸面Henan Zheng Mian(steamed noodle,Henan style)
http://farm4.static.flickr.com/3083/3132772599_d6a4179c70.jpg?v=0


鱼香肉丝面Yu Xiang Rou Si Mian(noodle with Sauteed shreded pork with Spicy Garlic Sauce)
http://farm4.static.flickr.com/3203/3132773105_38d797389e.jpg?v=0


昆山鱼面Kuanshan Yu Mian( fish noodle,Kunshan style)
http://farm4.static.flickr.com/3245/3133595440_757cc4566a.jpg?v=0






萝卜牛肉面Luo Bo Niu Rou Mian(noodle with beef and turnip)
http://farm4.static.flickr.com/3240/3132773635_32f2f844e7.jpg?v=0








麻酱面 Ma Jiang Mian(noodle with Sesame Paste)
http://farm4.static.flickr.com/3197/3132773909_a7ff3f6c30.jpg?v=0











鲍鱼面Bao Yu Mian(noodle with Abalone)
http://farm4.static.flickr.com/3245/3133596106_1d0c46160d.jpg?v=0








酸菜肉丝面Suan Cai Rou Si Mian( noodle with sour preserved vegetable and shreded pork )
http://farm4.static.flickr.com/3082/3132774421_815fe1339e.jpg?v=0








杨凌蘸水面Yangling Zhan Shui Mian( Yangling style noodle)
http://farm4.static.flickr.com/3122/3133596568_6b88f3cc13.jpg?v=0







麻辣牛肉面Ma La Niu Rou Mian(Noodle with spicy beef)
http://farm4.static.flickr.com/3296/3133596646_351831910d.jpg?v=0






红烧牛肉面 Hong Shao Niu Rou Mian(Noodles with Braised Beef Brisket)
http://farm4.static.flickr.com/3086/3133596794_6e2178f32f.jpg?v=0








韩城羊肉面Hancheng Yang Rou Mian(noodle with mutton,Hancheng style)

http://farm4.static.flickr.com/3251/3132788145_65d26bb526.jpg?v=0









华县洋芋面Huaxian Yang Yu Mian( Potato flour noodle ,Huaxian county style)
http://farm4.static.flickr.com/3256/3132787797_3f0efc732f.jpg?v=0







荞麦面Qiao Mai Mian(Saracen corn flour noodle)
http://farm4.static.flickr.com/3238/3133610220_879a9ea271.jpg?v=0



关中凉面Guanzhong Liang Mian(cold noodle,Guangzhong style)
http://farm4.static.flickr.com/3094/3132787911_9bafc3ed3d.jpg?v=0







田庄羊肉面Tianzhuang Yang Rou Mian(noodle with mutton, Tianzhuang Village style)
http://farm4.static.flickr.com/3292/3132788097_a079dc2028.jpg?v=0











罐罐面Guan Guan Mian(stewed noodle in Casserole)
http://farm4.static.flickr.com/3204/3133610358_8e401e1d6f.jpg?v=0

^^Noodle 面Mian

扯面Che Mian(Hand-Shredded noodle)
http://farm4.static.flickr.com/3243/3132788195_69656e33ee.jpg?v=0



油泼面You Po Mian(boiled noodle with Arachis oil)
http://farm4.static.flickr.com/3100/3132788265_ff5cc7bd13.jpg?v=0







番茄鸡蛋黄瓜面Fan Qie Ji Dan Huang Gua Mian(noodle with potato ,egg andCucumber)
http://farm4.static.flickr.com/3130/3133610728_8bea9e8595.jpg?v=0



酸汤面 Suan Tang Mian(sour soup noodle)
http://farm4.static.flickr.com/3125/3133610848_d074d29a54.jpg?v=0




刀削面Dao Xiao Mian(Sliced noodles)
http://farm4.static.flickr.com/3230/3133610916_e085516e44.jpg?v=0



西府拌面Xifu Ban Mian(stir noodle,Xifu style)
http://farm4.static.flickr.com/3130/3132788529_5cb0647f0a.jpg?v=0






窝窝面 Wo Wo Mian(Steamed Corn Bun shape noodle)
http://farm4.static.flickr.com/3230/3133611692_f67dda764e.jpg?v=0





疙瘩面Ge Da Mian(Dough Drop noodle)
http://farm4.static.flickr.com/3263/3133611420_e4d5f219f7.jpg?v=0




乾县浇面Qianxian Jiao Mian(boiled noodle with soup,Qianxian county style)
http://farm4.static.flickr.com/3094/3133611040_ce35d53570.jpg?v=0



龙须面Long Xu Mian(Dragon palpus shaped noodle)
http://farm4.static.flickr.com/3265/3132788661_8fd39e61e1.jpg?v=0




旗花面Qi Hua Mian(flag shaped noodle)
http://farm4.static.flickr.com/3241/3132788795_29534077e3.jpg?v=0



腊八面La Ba Mian( Noodle with Nuts and Dried Fruits, Eaten on the Eighth Day of the Twelfth Lunar Month)
http://farm4.static.flickr.com/3267/3132788845_e5ac41e341.jpg?v=0




耀州咸汤面Yaozhou Xian Tang Mian( noodle with saline taste soup ,Yaozhou style)
http://farm4.static.flickr.com/3256/3132789327_f8629f6b6b.jpg?v=0




澄城手撕面Chengcheng Shou Si Mian(Hand-Shredded noodle,Chengcheng style)
http://farm4.static.flickr.com/3235/3133612180_de1341ac71.jpg?v=0




牛肉丸子面Niu Rou Wan Zi Mian(noodle with beef balls)
http://farm4.static.flickr.com/3133/3133612330_b450ddf6b7.jpg?v=0




银川凉面Yinzhou Liang Mian(cold noodle,Yinzhou Liang Mian)
http://farm4.static.flickr.com/3256/3133613536_3f6b25e19c.jpg?v=0






上海炒面 Shanghai Chao Mian9Stir-Fried Noodles,Shanghai style)

http://farm4.static.flickr.com/3200/3132790629_d06c3c3379.jpg?v=0




过油肉面Guo You Rou( noodle with Sauteed Boiled Pork)
http://farm4.static.flickr.com/3252/3133613168_bab4fb97af.jpg?v=0



蔬菜面Shu Cai Mian(vegetable noodle)
http://farm4.static.flickr.com/3286/3132790795_e26c77410d.jpg?v=0






牛肉炒面Niu Rou Chao Mian(Stir-fried noodle with beef)
http://farm4.static.flickr.com/3125/3132790897_30025a50d2.jpg?v=0




酸辣面Suan La Mian(sour and spicy noodle)
http://farm4.static.flickr.com/3244/3132790981_571d160a30.jpg?v=0






翡翠凉面 Fei Cui Liang Mian( Emerald cold noodle)
http://farm4.static.flickr.com/3126/3133613614_18c2eeb54c.jpg?v=0







雪菜黄鱼面Xue Cai Huang Yu Mian(noodle with Preserved Vegetable and Yellow Croaker)
http://farm4.static.flickr.com/3195/3133613884_6ce9b24ced.jpg?v=0





上海辣酱面Shanghai La Jiang Mian(Noodle with spicy sauce,Shanghai style )
http://farm4.static.flickr.com/3292/3133613992_19472b570a.jpg?v=0




狮子头面Shi Zi Tou Mian(Noodle with Stewed Pork Ball)
http://farm4.static.flickr.com/3290/3133614100_f8280e0987.jpg?v=0




四川凉面Sichuan Liang Mian (cold noodle,Sichuan style)
http://farm4.static.flickr.com/3194/3132791663_1b75c5b8c0.jpg?v=0




苏式焖肉面Su Shi Men Rou Mian(noodle with braised pork,Jiangsu Style)
http://farm4.static.flickr.com/3103/3133614260_0eab58b758.jpg?v=0






辣肉面La Rou Mian(noodle with spicy pork)
http://farm4.static.flickr.com/3199/3132791811_baa9f204a8.jpg?v=0





叉烧肉面Cha Shao Rou Mian( noodle with BBQ Pork)
http://farm4.static.flickr.com/3176/3132791939_06b98617cb.jpg?v=0



菜肉面Cai Rou Mian( noodle with pork and vegetable)
http://farm4.static.flickr.com/3107/3132791995_9564acc151.jpg?v=0



大排面 Da Pai Mian(noodle with pork chop)
http://farm4.static.flickr.com/3203/3133619556_e09c7beede.jpg?v=0






豆角面Dou Jiao Mian(noodle with Dried Beans)
http://farm4.static.flickr.com/3112/3132797071_133ef83447.jpg?v=0




黑椒牛柳面Hei Jiao Niu Liu Mian(noodle with Sautéed Beef Fillet with Black Pepper)
http://farm4.static.flickr.com/3288/3133619742_3c3ae5a6bc.jpg?v=0







福州线面Fuzhou Xian Mian(silk noodle ，Fuzhou style)
http://farm4.static.flickr.com/3211/3132797283_307b2a5b4a.jpg?v=0

^^Noodle 面Mian

鸡丝凉面Ji Si Liang Mian(cold noodle with shreded chicken )
http://farm4.static.flickr.com/3079/3132797401_89c0bea3b6.jpg?v=0







荷包蛋面He Bao Dan Mian(noodle with poached eggs)
http://farm4.static.flickr.com/3095/3132797483_82fd8a38e5.jpg?v=0






肉丝炒面Rou Si Chao Mian(stir fried noodle with shreded pork )
http://farm4.static.flickr.com/3213/3132797633_1235200668.jpg?v=0







山西焖面Shanxi Men Mian(braised noodle,Shanxi style)
http://farm4.static.flickr.com/3213/3133620294_881494312c.jpg?v=0




裤带面Ku Dai Mian( Girdle shape noodle)
http://farm4.static.flickr.com/3287/3133620410_d8953ed5ff.jpg?v=0







牛柳面Niu Liu Mian(noodle with Sauteed Beef Fillet)
http://farm4.static.flickr.com/3086/3133620504_bb6189a46c.jpg?v=0





羊肉烩面Yang Rou Hui Mian(braised noodle with mutton)
http://farm4.static.flickr.com/3231/3132798231_8435220f03.jpg?v=0







牛肉烩面Niu Rou Hui Mian( braised noodle with beef)
http://farm4.static.flickr.com/3240/3133620908_37ffa0ffff.jpg?v=0






孜然羊肉面Zi Ran Yang Rou Mian(noodle with Cumin mutton)
http://farm4.static.flickr.com/3080/3132798419_fd866c86aa.jpg?v=0






野猪面Ye Zhu Mian(noodle with Boar meet)
http://farm4.static.flickr.com/3248/3132798575_b4f36f9b66.jpg?v=0





枸杞羊肉面Gou Qi Yang Rou Mian(noodle with mutton and Chinese wolfberry
)
http://farm4.static.flickr.com/3230/3132798619_8df963c507.jpg?v=0







剁椒番茄卤肉鸡蛋面Duo Jiao Fan Qie Lu Rou Ji Dan Mian(noodle with tamato、egg、Chopped Chili Pepper and Marinated pork)
http://farm4.static.flickr.com/3203/3132800249_89d96a62f2.jpg?v=0





蟹肉面Xie Rou Mian(noodle with crab)
http://farm4.static.flickr.com/3087/3132800593_61e219d358.jpg?v=0







鹅肉面 Er Rou Mian(noodle with goose)
http://farm4.static.flickr.com/3288/3132800693_8cfe8e1c90.jpg?v=0





烧鹅面Shao Er Mian(braised goose noodle)
http://farm4.static.flickr.com/3261/3132801235_4569775976.jpg?v=0






当归羊肉面Dang Gui Yang Rou Mian(noodle with mutton and Chinese Angelica)
http://farm4.static.flickr.com/3217/3133624564_ff7aa73783.jpg?v=0

葱油饼Cong You Bing(Baked Scallion Pancake)
http://farm4.static.flickr.com/3115/3137749161_b4711b4efa.jpg?v=0



豆沙锅饼Dou Sha Guo Bing(Red Bean Paste Pancake)
http://farm4.static.flickr.com/3210/3137749311_06a83b4e31.jpg?v=0



红薯饼Hong Shu Bing(Sweet potato cake)

Style 1
http://farm4.static.flickr.com/3091/3137749421_affa31d232.jpg?v=0



Style 2
http://farm4.static.flickr.com/3104/3137749601_00baa7a1c7.jpg?v=0




韭菜饼 Jiu Cai Bing(Chinese Chives Pancake)
http://farm4.static.flickr.com/3104/3137749787_9e4a65190a.jpg?v=0




萝卜丝酥饼Luo Bo Si Su Bing(Pan-Fried shreded turnip Pancake)
http://farm4.static.flickr.com/3295/3137749871_8de2c391d6.jpg?v=0
http://farm4.static.flickr.com/3247/3138576484_e164797859.jpg?v=0



土豆饼 Tu Dou Bing(potato pancake)
http://farm4.static.flickr.com/3134/3137752611_c8f08580f8.jpg?v=0



芝麻烧饼Zhi Ma Shao Bing(Sesame pancake)
http://farm4.static.flickr.com/3096/3137752481_b27de047bd.jpg?v=0




葱花饼Cong Hua Bing(Pancake with Chopped green onion)
http://farm4.static.flickr.com/3176/3137750857_5856e79cd9.jpg?v=0




牛舌饼Niu She Bing(Cattle tongue shaped pancake）
http://farm4.static.flickr.com/3214/3138577266_3b61c74175.jpg?v=0





肉末烧饼Rou Mo Shao Bing(Sesame Pancake with Minced Pork)
http://farm4.static.flickr.com/3294/3137750047_c47ef811d0.jpg?v=0





千层饼Qian Cen Bing("Onethousandlayer”cake)
http://farm4.static.flickr.com/3091/3137750125_f381b32b85.jpg?v=0




黄金饼Huang Jin Bing(golden pancake)
http://farm4.static.flickr.com/3199/3137750637_b8e4c2efd8.jpg?v=0

Cold dishes凉菜


拌双耳Ban Shuang Er(Tossed Black and White Fungus)
http://farm4.static.flickr.com/3197/3140061569_8b5f83187d.jpg?v=0


老醋泡花生Lao Cu Pao Hua Sheng(Deep-Fried Peanuts Pickled in Vinegar)
http://farm4.static.flickr.com/3161/3140062419_b527e02039.jpg?v=0



凉拌金针菇Liang Ban Jin Zhen Gu(Golden Mushroom with Vegetable)
http://farm4.static.flickr.com/3119/3140892500_98cbed96dd.jpg?v=0



姜汁皮蛋Jiang Zhi Pi Dan(Preserved Eggs in Ginger Sauce)
http://farm4.static.flickr.com/3227/3140892328_dc9cc9121a.jpg?v=0


四川凉拌黄瓜条Sichuan Liang Ban Huang Gua Tiao(Tossed cucumber slices,Szechuan style)


凉拌千张胡萝卜丝Liang Ban Qian Zhang Hu Luo Bo Si(Tossed dried pieces of bean curd and carrot slices)
http://farm4.static.flickr.com/3146/3143174139_0cb51802f2.jpg?v=0


粉条拌菠菜Fen Tiao Ban Bo Cai(Tossed sweet potato flour noodle and spinach)
http://farm4.static.flickr.com/3285/3144003090_3fb3b884fb.jpg?v=0

凉拌土豆丝Liang Ban Tu Dou Si(Tossed shreded potato )
http://farm4.static.flickr.com/3100/3143174441_48a6f2220f.jpg?v=0


凉拌西芹木耳Liang Ban Xi Qin Mu Er(Celery with White Fungus)
http://farm4.static.flickr.com/3195/3144003418_7434577df4.jpg?v=0


水晶皮冻Shui Jing Pi Dong(crystal pork Aspic)
http://farm4.static.flickr.com/3124/3143174511_f86b0bbccd.jpg?v=0


卤水豆腐Lu Shui Dou Fu(Marinated Tofu)
http://farm4.static.flickr.com/3110/3144003478_9efaf92728.jpg?v=0


卤水牛腱Lu Shui Niu Jian(Marinated Beef Shank)
http://farm4.static.flickr.com/3245/3144003584_6a0a48ea9e.jpg?v=0

卤水拼盘Lu Shui Ping Pan(Marinated Meat )
http://farm4.static.flickr.com/3242/3144003678_8c03d3cd33.jpg?v=0


卤水鸭 Lu Shui Ya(Marinated Boneless Duck )
http://farm4.static.flickr.com/3243/3143174889_7c3fe07a31.jpg?v=0


萝卜干毛豆Luo Bo Gan Mao Dou(Pickled Turnip with Green Soy Bean)

http://farm4.static.flickr.com/3267/3143174977_990624bf28.jpg?v=0


樱桃萝卜Ying Tao Luo Bo(Radish with Soy Bean Paste)
http://farm4.static.flickr.com/3250/3144003840_aa6acd7e5a.jpg?v=0


百合南瓜Bai He Nan Gua(Lily Bulb in Squash Sauce)
http://farm4.static.flickr.com/3118/3144003866_e8fdab8b87.jpg?v=0


松仁香菇Song Ren Xiang Gu(Black Mushrooms with Pine Nuts)
http://farm4.static.flickr.com/3086/3144004182_43e794805c.jpg?v=0


蜜汁叉烧Mi Zhi Cha Shao(Honey-Stewed BBQ Pork)
http://farm4.static.flickr.com/3223/3143175579_43cd74af30.jpg?v=0


凉拌蟹柳Liang Ban Xie Liu(tossed crab fillet)
http://farm4.static.flickr.com/3268/3144004270_4028dd6247.jpg?v=0

Pastry酥Su

梅花酥Mei Hua Su(Plum blossom shaped Pastry)
http://farm4.static.flickr.com/3292/3143144639_de05d654ca.jpg?v=0

花生酥Hua Sheng Su(Peanut pastry)

http://farm4.static.flickr.com/3207/3143144675_640b793d73.jpg?v=0



黑芝麻酥Hei Zhi Ma Su(black sesame pastry)
http://farm4.static.flickr.com/3263/3143974118_de9146e73b.jpg?v=0




甘露酥Gan Lu Su(Chinese artichoke pastry,pastry with bean paste and salted yolk)
http://farm4.static.flickr.com/3212/3143144837_ff072fb3e4.jpg?v=0



刺猬酥Ci Wei Su(Hedgehog shaped pastry)
http://farm4.static.flickr.com/3250/3143974236_ecf6a3e630.jpg?v=0


元宝酥Yuan Bao Su(Shoe-shaped silver ingot shaped pastry)
http://farm4.static.flickr.com/3082/3143144907_e931fd93b8.jpg?v=0




小鸡酥Xiao Ji Su(spring chicken shaped pastry)
http://farm4.static.flickr.com/3112/3143974398_4e0e1ce956.jpg?v=0



马蹄酥Ma Ti Su(horse hoof shaped pastry)
http://farm4.static.flickr.com/3116/3143974454_03f5066566.jpg?v=0



榴莲酥Liu Lian Su(durian pastry)
http://farm4.static.flickr.com/3236/3143974502_0c2fc8318a.jpg?v=0

苎叶馒头Zhu Ye Man Tou(ramie mantou)
http://farm4.static.flickr.com/3211/3155127891_af63d7a7f0.jpg?v=0



咸水角 Xian Shui Jiao(Fried gyoza)
http://farm4.static.flickr.com/3287/3155127983_7d1e7df7e8.jpg?v=0


广东烧卖Guangdong Shao Mai(Cantonese shiomai)
http://farm4.static.flickr.com/3078/3155962862_235b6feab0.jpg?v=0



福建芋包Fujian Yu Bao(Taro bun,Fujian style)
http://farm4.static.flickr.com/3260/3155962932_5e4cfd052f.jpg?v=0


江苏鸡汁汤包Jiangsu Ji Zhi Tang Bao(Bun stuffed in chicken sauce,Jiangsu style)
http://farm4.static.flickr.com/3127/3155963018_334edaec45.jpg?v=0

More pics about Northeastern Chinese cusine
更多东北菜

拔丝地瓜Ba Si Di Gua (Sweet patato in hot toffee)
http://farm4.static.flickr.com/3213/3155149411_7edbef5dfd.jpg?v=0

酸菜土豆粉Suan Cai Tu Dou Fen(sauteed potato flour noodle with sour preserve vegetable )
http://farm4.static.flickr.com/3260/3155149515_2410dda77b.jpg?v=0


大鹅炖土豆 Da Er Dun Tu Dou(Braised goose with potato)
http://farm4.static.flickr.com/3096/3155984086_e4c0a460b9.jpg?v=0



木耳炒白菜Mu Er Chao Bai Cai(Braised Chinese Cabbage with black Fungus)
http://farm4.static.flickr.com/3227/3155984160_fc00a63db3.jpg?v=0



烧茄子 Shao Qie Zi(braised eggplant)
http://farm4.static.flickr.com/3110/3155984240_7d6a14802f.jpg?v=0



东北烧鸡Dong Bei Xun Ji(smoked chicken,Northeastern Chinese style)
http://farm4.static.flickr.com/3238/3155149827_bf7968f6e6.jpg?v=0


哈尔滨红场 Ha Er Bin Hong Chang(Sausage,Harbin style)
http://farm4.static.flickr.com/3209/3155149927_ffa35a0c63.jpg?v=0


咸蛋黄炒玉米Xian Dan Huang Chao Yu Mi(sauteed salted puff with corn)
http://farm4.static.flickr.com/3217/3155984564_dc41f8652b.jpg?v=0


咸鱼饼 Xian Yu Bing(braised salted fish and cake)
http://farm4.static.flickr.com/3225/3155150187_bc676bbbfc_m.jpg


鸡汤豆腐卷 Ji Tang Dou Fu Juan(Tofu rolls with chicken soup)
http://farm4.static.flickr.com/3215/3155984856_72b8dda8bc_m.jpg





拔丝香蕉 Ba Si Xiang Jiao(banana in hot toffee)
http://farm4.static.flickr.com/3228/3155150549_588c887c39_m.jpg





烤黄鱼 Kao Huang Yu(Baked Yellow Croaker)
http://farm4.static.flickr.com/3267/3155150623_c9a4432ec2_m.jpg



鲍汁猴头菇 Bao Zhi Hou Tou Gu(Hericium with abalone sauce)
http://farm4.static.flickr.com/3078/3155150767_690fa53df0_m.jpg


砂锅鸡 Dongbei Sha Guo Ji(Stewed chicken Kelp in Casserole)
http://farm4.static.flickr.com/3262/3155150887_c8ec45afef_m.jpg





大丸子 Da Wan Zi(stewed big meat balls)
http://farm4.static.flickr.com/3285/3155151037_52030194f1_m.jpg




拆烩鸡 Chai Hui Ji(split chicken cooked in soy and vinegar)
http://farm4.static.flickr.com/3268/3155985880_23697a191e.jpg?v=0


全家福 Quan Jia Fu(Stewed Assorted Delicacies)
http://farm4.static.flickr.com/3225/3155985662_13c132948c.jpg?v=0



人参炖鸡 Ren Shen Dun Ji(Braised Chicken with Ginseng )
http://farm4.static.flickr.com/3093/3155151621_ef32a25fe0.jpg?v=0




吉林豆羹Jilin Dou Geng (Sweet bean soup,Jilin style)
http://farm4.static.flickr.com/3093/3155986110_4d490d6299.jpg?v=0


煎丸子 Jian Wan Zi (fried meat balls)
http://farm4.static.flickr.com/3205/3155986354_989b990562.jpg?v=0



番茄汁鲳鱼 Fan Qie Zhi Chang Yu(braised pomfret with tomato sauce)
http://farm4.static.flickr.com/3107/3155152257_0e32924ac7.jpg?v=0



锦州什锦菜 Jinzhou Shi Jin Cai(Salad,Jinzhou style)
http://farm4.static.flickr.com/3239/3155152549_384ab773a4.jpg?v=0



哈尔滨风干香肠 Harbin Feng Gan Xiang Chang(air-dried sausage,Harbin style)
http://farm4.static.flickr.com/3284/3155987048_c45db02b23.jpg?v=0



齐齐哈尔脆松子糕 Qiqihar Cui Song Zi Gao(crispy cake with pine nuts,Qiqihar style)
http://farm4.static.flickr.com/3081/3155987250_458a796a74.jpg?v=0



熏大马哈鱼Xun Da Ma Ha Yu（smoked salmon）
http://farm4.static.flickr.com/3085/3155153211_16a046e627.jpg?v=0



鲤鱼丝 Li Yu Si(sauteed shreded carp
http://farm4.static.flickr.com/3206/3155153323_1ffb09109b.jpg?v=0



鞍山枫叶肉干 Anshan Feng Ye Rou Gan(Maple leaf shaped dried meat,Anshan style)
http://farm4.static.flickr.com/3084/3155153351_d735748a7f.jpg?v=0


蒜泥茄子Suan Ni Qie Zi(eggplant stuffed in split garlic)
http://farm4.static.flickr.com/3202/3155987648_cf3ec3a9b8.jpg?v=0



酸黄瓜肉丝 Suan Huang Gua Rou Si(sauteed shreded meat with sour cucumber )
http://farm4.static.flickr.com/3091/3155987772_07a6e5d3e6.jpg?v=0



芙蓉大马哈鱼子 Fu Rong Da Ma Ha Yu Zi(steamed salmon roe with egg white)
http://farm4.static.flickr.com/3201/3155153867_f2019c16e2.jpg?v=0



菠菜炒花生米 Bo Cai Chao Hua Sheng Mi(Sauteed Spinach with peanut )
http://farm4.static.flickr.com/3263/3155988544_8e9f286c37.jpg?v=0


虾仁炒芹菜 Xia Ren Chao Qin Cai(sauteed shrimp with celery)
http://farm4.static.flickr.com/3213/3155988718_26625800bd.jpg?v=0

天啊！看得我直流口水！！以后去别的省旅游就照着这里点菜了

Jixi Cai Gao(Vegetable Cake,Jixi style)绩溪菜糕
http://farm4.static.flickr.com/3457/3178916185_172686c26d_m.jpg


Henan Ji Dan Guan Bing(Cake stuffed in egg,Henan style)河南鸡蛋灌饼
http://farm4.static.flickr.com/3092/3178916543_f5162f209c_m.jpg



Fujian Qi Bing(General Qi's cake,Fujian style)福建戚饼
http://farm4.static.flickr.com/3097/3178916785_66de0439d3_m.jpg


Dongbei Jiu Cai He Zi(Dumpling stuffed in bradysia，northeastern Chinese style)东北韭菜盒子
http://farm4.static.flickr.com/3081/3179753596_4ae5b399e9_m.jpg


Dongbei Chun Bing(Spring cake,northeastern Chinese style)东北春饼
http://farm4.static.flickr.com/3517/3178918137_efcc2da05a_m.jpg


Liliangui Xun Rou Bing(Liliangui's smoked meat pancake)李连贵熏肉饼http://farm4.static.flickr.com/3084/3179754822_06767ed744_m.jpg

玉米饼 Yu Mi Bing(Corn pancake)
http://farm4.static.flickr.com/3386/3178919785_20cbfeea5d.jpg?v=0


草帽饼Cao Mao Bing（Straw hat shaped pancake)
http://farm4.static.flickr.com/3425/3178921051_7eb00c3250.jpg?v=0


六合糕 Liu He Gao(Liouhe cake)
http://farm4.static.flickr.com/3406/3179757222_ca59cb308c.jpg?v=0



苏叶饼 Su Ye Bing(cake with perilla leaf)
http://farm4.static.flickr.com/3314/3179758130_d1f510baf6.jpg?v=0


酥合利 Su He Li
http://farm4.static.flickr.com/3353/3178922951_90f940156c.jpg?v=0



玫瑰酥饼 Mei Gui Su Bing(pancake with rose)
http://farm4.static.flickr.com/3394/3179760144_a70dc9fb2b.jpg?v=0


发糕 Fa Gao(Steamed sponge cake)
http://farm4.static.flickr.com/3307/3179760650_888de8f024.jpg?v=0


萨其马 Sa Qi Ma(Manchu Chinese's candied fritter)
http://farm4.static.flickr.com/3374/3179761492_a748d271dc.jpg?v=0

雪梅娘 Xue Mei Niang(cake with milk,glutinous rice and chestnut)
http://farm4.static.flickr.com/3084/3178926055_82238fac9c.jpg?v=0


椰汁紫米糕 Ye Zhi Zi Mi Gao(cake with purple rice and coconut Juice)
http://farm4.static.flickr.com/3432/3179762706_b1f15e6c97.jpg?v=0



芒果糯米糕Mang Guo Nuo Mi Gao(cake with mango and glutinous rice)
http://farm4.static.flickr.com/3395/3178926373_bd541f53c6.jpg?v=0




条头糕 Tiao Tou Gao(cake with glutinous rice and round-grained rice)
http://farm4.static.flickr.com/3383/3179762990_4e4ce09a3f.jpg?v=0



南瓜条 Nan Gua Tiao(Pumpkin slices)
http://farm4.static.flickr.com/3108/3179763218_587570ec29.jpg?v=0

I am having a burning sensation in my stomach

^^ me too. I hope any of above can appear on my lunch table today :lol:

just awake in the morning and looking at these, my stomach really needs to be fill up

where is my favorite noodle, Zhajiang Mian (炸酱面)?

where is my favorite noodle, Zhajiang Mian (炸酱面)?

#24
Beijing cuisine

^^ Thank you. here it is.

http://farm4.static.flickr.com/3056/3077385692_ae6255efb2.jpg?v=0

More Guizhou cuisine

Jue Cai Ji Rou Bing,
cake stuffed in chicken and bracken
蕨菜鸡肉饼
http://farm4.static.flickr.com/3319/3203183311_223bf95c73_o.jpg



Dou Fu Wan Zi,
Tofu balls
豆腐丸子

http://farm4.static.flickr.com/3397/3203183481_3b6d5e9b88_o.jpg



Guizhou Ou Fen
cold lotus root starch,Guizhou style
贵州藕粉
http://farm4.static.flickr.com/3132/3204032820_f63f0d47e4_o.jpg




Suan La Yu Jiao,
sour and spicy fish dumplings
酸辣鱼饺
http://farm4.static.flickr.com/3498/3204032948_a7388a3c59_o.jpg

Si Se Tian Ju Tang Yuan,
four colors Tangyuan with rice wine
四色甜酒汤圆
http://farm4.static.flickr.com/3085/3204033166_935248b41c_o.jpg



Rou Pian Mi Fen,
Rice noodle with chicken slices
鸡肉片米粉
http://farm4.static.flickr.com/3415/3204033324_84093198c6.jpg?v=0


Ji Rou Tang Yuan,
chicken Tangyuan
鸡肉汤圆
http://farm4.static.flickr.com/3443/3203184241_244d149a42_o.jpg


Niu Liu Bao,
beef fillet casserole
牛柳煲
http://farm4.static.flickr.com/3416/3204033638_633f08d555_o.jpg



Chao Dou Fu Pian,
Sauteed Tofu slices
炒豆腐片
http://farm4.static.flickr.com/3129/3204033804_c3f21158ff_o.jpg



Xia Dun Ji,
stewed shrimp and chicken
虾炖鸡
http://farm4.static.flickr.com/3323/3203184933_b7200aa06c_o.jpg




Guo Shao Ya,
Deep-Fried duck
锅烧鸭

http://farm4.static.flickr.com/3501/3203185163_ee2130a1c3_o.jpg




Guizhou Ji Tang,
Chicken soup,Guizhou style
贵州鸡汤
http://farm4.static.flickr.com/3075/3203185327_20dbd2406a.jpg?v=0



Guizhou Ji Si,
shreded Chicken ,Guizhou style
贵州鸡丝
http://farm4.static.flickr.com/3387/3203185495_e0cc6513b4_o.jpg




La Jiao Yu Pian,
spicy fish slices
辣椒鱼片
http://farm4.static.flickr.com/3354/3203185647_2bb66f0af8_o.jpg


Mi Zhi Feng Rou,
air-dried meat with honey sauce
蜜汁风肉
http://farm4.static.flickr.com/3401/3204035172_268e014303_o.jpg


Gong Bao Mian Jin,
Kung Pao tofu skin
宫保面筋

http://farm4.static.flickr.com/3523/3204035488_271135040e.jpg?v=0

Tai Ji Dou Ni,
Tai Chi shaped mashed bean
太极豆泥
http://farm4.static.flickr.com/3480/3204035680_50b8635614.jpg?v=0


Mo Yu Yang Rou,
braised mutton with konjac
魔芋羊肉
http://farm4.static.flickr.com/3343/3203187791_1fdd7b135e_o.jpg


Guo Ren Niu Rou,
beef with Peanuts
果仁牛肉
http://farm4.static.flickr.com/3302/3204036158_dfd36f0b9d_o.jpg


Zhu Sun Dun Yang Rou,
braised mutton with bamboo shoot
竹笋炖羊肉
http://farm4.static.flickr.com/3361/3203187197_ea6661b92d_o.jpg




Suan Tang Yang Rou,
mutton with sour soup
酸汤羊肉
http://farm4.static.flickr.com/3381/3203186747_169df2e84b_o.jpg


Ji Zong Dun Ji,
stewed chicken with termite mushroom
鸡枞炖鸡
http://farm4.static.flickr.com/3439/3204036728_e902c6c431.jpg?v=0


Tian Ma Dun Ji,
stewed chicken with astrodin
天麻炖鸡
http://farm4.static.flickr.com/3372/3204037080_a8abdac490_o.jpg

Guangxi top-10 hawker food
十大最好吃的小吃

环江香猪 Huang River Xiang Zhu

环江香猪 环江香猪出产于环江毛南族自治县，历来都是当地官府敬奉朝廷的贡品。由于环江香猪生长在高寒山区，没有工业污染，又以山藤野薯为食，一般只有6、7公斤，肉质鲜美多汁，嫩滑非常，其中又以烤全猪最受赞誉。
http://bbs.home.news.cn/upfiles/03C2F00E.002C

玉林猪脚粉 Yulin Zhujiao Fen

玉林被称为“小吃之都”，而其中的猪脚粉更有其独到滋味。最关键的，就是猪脚的炮制：煮熟的猪脚先要在油锅里炸至金黄起泡，再放到有八角、蒜米、姜糖等各种配料的卤汁里煲，最后加上滚热的烫粉，就宣告大功告成。
http://bbs.home.news.cn/upfiles/03C2F031.002C

玉林肉蛋 Yulin meat egg

肉蛋则是另一种出身玉林的草根食品。要制作肉蛋，不仅在材料上要精选上好的小黄牛后腿肉，遵循严格的加工工艺，实际制作时也是一种体力挑战。据说需要搅打，直到掷地能反弹10—20厘米才算合格。
http://bbs.home.news.cn/upfiles/03C2F03D.002C

梧州凉茶 Wuzhou Herbal Tea

至今已有一千五百多年历史的梧州凉茶由多种中草药熬制而成，品种繁多，常喝可以解暑生津，梧州人一般每周至少要喝上一两杯。
http://bbs.home.news.cn/upfiles/03C2F049.002C

梧州龟灵膏 Wuzhou Guiling Gao

传说远在三国时代就存在的龟苓膏，其实是一道药膳。它是用鹰嘴龟和土茯苓，配以多种中药材，经过长时间熬炼而成的。由于坊间盛传它还有美容美颜的奇效，更是深得现代女性的大力追捧。
http://bbs.home.news.cn/upfiles/03C2F052.002C

(xinhuanet forum)

continued...

黄姚豆腐酿 Huangyao Tofu Niang

黄姚豆腐美名远扬，大文豪苏东坡曾赞赏道：有此物在桌，又何必鸡豚？把黄姚当地水豆腐掏烂揉碎，放入馅料捏成小包，加入黄姚豆豉文火慢煎，即可上桌。秘诀只在黄姚古镇千年古井中那一捧好水，才制得出这好口感。
http://bbs.home.news.cn/upfiles/03C2F061.002C

柳州螺蛳粉 Liuzhou Luoshi Fen

米粉必须要用陈年的大米制成，吃起来弹性极好；汤料是通常由螺蛳、猪骨、辣椒以及各家秘制香料熬煮而成，再佐以劲爆的辣椒，就这样成为几代柳州人骄傲的味觉记忆。
http://bbs.home.news.cn/upfiles/03C2F067.002C

南宁粉饺 Nanning Fen Dumpling

其以米粉作皮，富有弹性；瘦肉和马蹄剁碎作馅，鲜香清爽。等到蒸得香飘四溢时出笼，晶莹剔透，饱满圆润，浇上黄皮酱，洒些许油星，便是一味美食。
http://bbs.home.news.cn/upfiles/03C2F06C.002C

南宁老友粉 Nanning "Old Friends" Fen

都说南宁的粉品种最多，不过，老友粉始终是其中的金字招牌。辣椒、酸笋、豆豉、肉片，猛火爆炒，滚汤入粉，夏天吃着开胃，冬天吃着驱寒。南宁人总是说：“几天不吃老友粉，就像很久不见老朋友一样！”
http://bbs.home.news.cn/upfiles/03C2F077.002C

桂林米粉 Guilin Rice Fen

它的历史可以追溯到秦朝。在桂林米粉制作过程中，卤水最为关键。真正的好卤水，色泽浓郁、过齿留香。淋上卤水、香油，配以黄的炸花生、绿的葱花香菜、红的辣椒，味重的拍两瓣蒜，贪心的加上卤蛋、油条，光是这过程，都让人等不及地满口生津。
http://bbs.home.news.cn/upfiles/03C2F07C.002C

(xinhuanet forum)

^^
:cheers:

More pics about Hunan cuisine


Chen Po Yang Rou,
old lady Chen's mutton
陈婆羊肉
http://farm4.static.flickr.com/3306/3215076480_ef5f855037_o.jpg

Shui Jing Yu Dong,
cristal fish aspic
水晶鱼冻
http://farm4.static.flickr.com/3527/3215076430_1d1c12b954_o.jpg


Xiang Jian Nuo Mi Ya,
fragrant deep fried duck with glutinous rice
香煎糯米鸭
http://farm4.static.flickr.com/3091/3215076700_be69ccfcd4_o.jpg



Xiang Jian Qie Zi Pian,

fragrant deep fried eggplant slices
香煎茄子片
http://farm4.static.flickr.com/3476/3215076558_54fd2334f5_o.jpg


Hunan Niu Rou Bao,
braised beef in casserole,Hunan style
湖南牛肉煲
http://farm4.static.flickr.com/3304/3214227637_30eee78087_o.jpg



Hunan Shui Zhu Yu,
boiled fish,Hunan style
湖南水煮鱼
http://farm4.static.flickr.com/3479/3215076604_50b3a7579a_o.jpg



Hunan Zheng Rou Bing,

steamed meat cake,Hunan style

湖南蒸肉饼
http://farm4.static.flickr.com/3379/3214227355_066a544446_o.jpg


La Jiao Chao Jue Cai,
sauteed fern with pepper
辣椒炒蕨菜
http://farm4.static.flickr.com/3521/3215011784_f3af77ce1d_b.jpg



Pao Jiao Chao Ji,
sauteed chicken with pickled peppers
泡椒炒鸡
http://farm4.static.flickr.com/3318/3215011916_ac4fd5e4fb_o.jpg


Xiang La Dai Yu,
fragrant and spicy hairtail
香辣带鱼
http://farm4.static.flickr.com/3478/3215012006_629bdd88c3_o.jpg




Shuang Se Gui Yu,
two colors mandarin fish
双色桂鱼
http://farm4.static.flickr.com/3324/3215012182_9b5e4c6946_o.jpg


Xiang Xi Tu Fei Ya,
Bandit’s duck,Western Hunan style
湘西土匪鸭
http://farm4.static.flickr.com/3095/3214164317_cc7a434610_o.jpg


Qiu Yu Dou Fu Tang,
soup with triplophysa fish and tofu
鳅鱼豆腐汤
http://farm4.static.flickr.com/3366/3214164369_9a363591be_o.jpg



Jiu Huang Ji Si,
sauteed shreded chickenwith chives
韭黄炒鸡丝
http://farm4.static.flickr.com/3330/3214164427_61f2458280_o.jpg



Hong Jiu Shao Ya,
braised duck with vinegar and red wine
红酒醋烧鸭
http://farm4.static.flickr.com/3130/3215012402_2f8a0dc87b_o.jpg



Xiang Ye Cui Shao Yu,
crispy braised fish with geraniol
香叶脆烧鱼
http://farm4.static.flickr.com/3486/3214164591_722c691f82_o.jpg

^^^^
Shaoyang Niu Rou Pian,
beef slices,Shaoyang style
邵阳牛肉片
http://farm4.static.flickr.com/3397/3215012518_61bdc38266_o.jpg

Dou Chi La Jiao Zheng La Yu,
steamed preserved fish with black bean sauce and pepper
豆豉辣椒蒸腊鱼
http://farm4.static.flickr.com/3386/3215012578_580b531b93_o.jpg

Xiang Gan Zheng La Rou,
steamed ham with tofu slices
香干蒸腊鱼
http://farm4.static.flickr.com/3082/3215012630_9b4b24feba_o.jpg


Pao Jiao Zheng Ji,
steamed chicken with pickled pepper
泡椒蒸鸡
http://farm4.static.flickr.com/3083/3214164841_8d6b24d32d_o.jpg




Xiang La Zhu Sun,
fragrant and spicy bamboo shoot
香辣竹笋
http://farm4.static.flickr.com/3094/3215012744_5c156af668_o.jpg


Wo Sun Tiao,
Lettuce slices
莴笋条
http://farm4.static.flickr.com/3129/3214164949_25d19dc7ea_o.jpg



Suan La You Yu Juan,
sour and spicy squid rolls
炒酸辣鱿鱼卷子
http://farm4.static.flickr.com/3455/3215013048_387f29ac9c_o.jpg

^^^^
Nuo Mi Zhu Rou Wan,
pork balls with glutinous rice
糯米猪肉丸
http://farm4.static.flickr.com/3385/3215012876_8fbcdc7efa_o.jpg



Hunan Yi Pin Ya
The best duck,Hunan style
湖南一品鸭
http://farm4.static.flickr.com/3492/3215012958_be387e0e2d_o.jpg



Cui Pi Ya,
crispy shrimp
脆皮虾
http://farm4.static.flickr.com/3439/3215012992_5380f2892d_o.jpg


Gan Bian Niu Rou Si,
Sauteed Shredded Beef with Chili Sauce
干煸牛肉丝
http://farm4.static.flickr.com/3261/3214165239_c25e2d1c55_o.jpg


Zi Jiang Chao Ji,
sauteed chicken with ginger
子姜炒鸡
http://farm4.static.flickr.com/3491/3214165305_89a5353a73_o.jpg


Gan Guo Huang Ya Jiao,
griddle cooked yellow cartfish
干锅黄鸭叫
http://farm4.static.flickr.com/3445/3214165389_28e9bcefe2_o.jpg


Gan Guo Ji,
griddle cooked chicken
干锅鸡
http://farm4.static.flickr.com/3430/3215013348_c6d4116f82_o.jpg


Zhu Tong Rou,
steamed meat in bamboo tube
竹筒肉
http://farm4.static.flickr.com/3088/3215013432_1a72177a1b_o.jpg


La Ba Dou Shuang Jiao Chao Rou,
sauteed pork with sour bean and green pepper and red pepper
腊八豆双椒炒肉
http://farm4.static.flickr.com/3535/3215013474_0f9205cea9_o.jpg

Tie Ban Niu Gu,
beef ribs on a sizzling iron plate
铁板牛骨
http://farm4.static.flickr.com/3337/3215013538_6a01494730_o.jpg

mmmmmmmmmmmmmmmmmm delicious!!!!!!!!!!!!!!

P.R China the paradise of food =DDDDDDDDDDD

holyyyyyyyyyyyyyyyy shitttttttttttttttttttt ahhhhhhhhhhhhhhhhhhhhhhhhhh

Shanxi cuisine山西菜
http://farm4.static.flickr.com/3220/3124546740_8694577329.jpg?v=0

Shanxi cuisine (Chinese: 晋菜 or 山西菜) is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles, its fried flatbread (da bing), and its sour taste. The cuisine is also famed for utilizing its locally produced vinegar, just like the Huaiyang cuisine, but the flavor is totally different. The main diet reflects its crop (agriculture): millet, sorghum, and wheat, while pork, mushrooms, potatoes and turnips are frequently used in dishes. The cuisine comprises three styles:

The Northern Shanxi style晋北, represented by dishes from Datong and Mount Wutai, with emphasis on color and oil.
The Southern Shanxi style晋南, represented by dishes from Linfen and the Grand Canal regions, specializing in seafood, despite the fact that Shanxi is a landlocked province.
The Central Shanxi style晋中, represented by dishes from Taiyuan, which is the mixture of both the Northern Shanxi style and the Southern Shanxi style. The region is especially famous for its hand shaven noodles (Dao xiao mian).


Fantastic dishes!

More pics about the Hunan cuisine


Xiang Gu Chao Rou,
sauteed pork with mushroom
香菇炒肉
http://farm4.static.flickr.com/3353/3214165735_74b3192d37_o.jpg



Luo Bo Si Chao Niu Rou Si,
sauteed shreded beef with shreded turnip
萝卜丝炒牛肉丝
http://farm4.static.flickr.com/3380/3214165835_b9048f73d5_o.jpg


Zheng La Ya,
steamed preserved duck
蒸腊鸭
http://farm4.static.flickr.com/3367/3214165785_aa94389185_o.jpg




Xiang Yu Pai Gu,
braised pork ribs with taro
香芋排骨
http://farm4.static.flickr.com/3373/3214165877_5ab31dccbe_o.jpg



Xiang La Pai Gu,
fragrant and spicy pork ribs
香辣排骨
http://farm4.static.flickr.com/3093/3215013824_9b339b0b9d_o.jpg



He Bao Dan Rou Wan Huo Guo,
hotpot with Poached Egg and meat balls
荷包蛋肉丸火锅
http://farm4.static.flickr.com/3334/3214165953_ba0f0fc730_o.jpg



San Jiao Dou Fu Gan,
Triangle shaped dried tofu
三角豆腐干
http://farm4.static.flickr.com/3083/3215013918_74acd47ba5_o.jpg




Pi Jiu Tu,
beer rabbit
啤酒兔
http://farm4.static.flickr.com/3517/3214166137_fbb94ba82b_o.jpg

^^^^

Xiang Su Rou Juan,
fragrant and crispy meat rolls
香酥肉卷
http://farm4.static.flickr.com/3439/3215014054_8022cb4d00_o.jpg


Nuo Mi Ou,
braised lotus root stuffed in glutinous rice
糯米藕
http://farm4.static.flickr.com/3500/3215014124_16e1480c76_o.jpg



Qing Jiao Men Ya,
braised duck with green pepper
青椒焖鸭
http://farm4.static.flickr.com/3517/3215014288_bbc2d61f22_o.jpg



Hong Tang Yu,
fish with red color soup
红汤鱼
http://farm4.static.flickr.com/3468/3214166477_c62e54ec50_o.jpg




Xiang La Niu Rou Yu Tou,
fragrant and spicy beef and taro
香辣牛肉芋头
http://farm4.static.flickr.com/3118/3215014422_f3541b067a_o.jpg



Fen Si Bao,
braised vermicelli in Casserole
粉丝煲
http://farm4.static.flickr.com/3518/3215014500_013cc42942_o.jpg

^^^^

Fen Si Bai Cai,
sauteed Chinese cabbage with vermicelli
粉丝白菜
http://farm4.static.flickr.com/3506/3214166661_57337c8bb2.jpg?v=0



Zhu Sun Chao La Rou,
sauteed preserved pork with bamboo shoot
竹笋炒腊肉
http://farm4.static.flickr.com/3392/3215014704_85cf2b57da_o.jpg



Qin Cai Niu Rou,
sauteed beef with Celery
芹菜牛肉
http://farm4.static.flickr.com/3474/3215014794_6291b96aa4_o.jpg



Hunan Chao Xia,
sauteed shrimpt ,Hunan style
湖南炒虾
http://farm4.static.flickr.com/3410/3214167011_0be7527272_o.jpg


Duo Jiao Bai Cai,
sauteed Chinese cabbage with cili Pepper
剁椒白菜
http://farm4.static.flickr.com/3307/3214167085_74e091ba35_o.jpg



Cong Bao Yang Rou,
mutton filet with scallion
葱爆羊肉
http://farm4.static.flickr.com/3083/3215015134_25872fd062_o.jpg


Wu Yuan Ji,
stewed chicken with Chinese wolfberry,louts seed,longan,litchi and Chinese dates.
五圆鸡
http://farm4.static.flickr.com/3331/3214167141_8271c0cc2b_o.jpg


Zha La Jiao Hu Yu,
braised fish with "zha pepper"(preserved pepper with corn flour)
鲊辣椒糊鱼
http://farm4.static.flickr.com/3359/3215076396_3b56fc65df_o.jpg

Where is Gansu cuisine?

鱼皮饺子? 青海鳇鱼? 三鲜鱼面 ? 清汤鸡卷 ?

Where is Gansu cuisine?

鱼皮饺子? 青海鳇鱼? 三鲜鱼面 ? 清汤鸡卷 ?

这几道菜，我在网上居然搜不到相关图片
对不住啊

More pics about the Cantonese cuisine



Mi Zhi Pai Gu,
pork ribs in Honey Sauce
蜜汁排骨
http://farm4.static.flickr.com/3424/3246820466_4a24d7a78f_o.jpg



Ku Gua Chao Xia Ren,
sauteed shrimp with bitter Melon
苦瓜炒虾仁
http://farm4.static.flickr.com/3314/3245995241_c93d1dff8e_o.jpg




Xian Yu Qie Zi Bao,
Salted Fish and Eggplant in casserole
咸鱼茄子煲
http://farm4.static.flickr.com/3123/3246820620_4229f53492.jpg?v=0


Shantou Rou Gan,
dried meat，Swatow style
汕头肉干
http://farm4.static.flickr.com/3438/3245995501_4685386420_o.jpg



Shantou Zhu Tou Zong,
Zhutou Zongzi,Swatow style
汕头猪头粽
http://farm4.static.flickr.com/3462/3246821408_d2eb1a68c3_o.jpg


Tai Ye Ji,
Taiye Chicken
太爷鸡
http://farm4.static.flickr.com/3372/3246821702_b688f5271a_o.jpg



Shi Jin Dong Gua Bao,
stewed crab,ham,mushroom,chicken,bamboo shoot in white gourd casserole
什锦冬瓜煲
http://farm4.static.flickr.com/3477/3245996541_9c4012dd3f_o.jpg


Chen Pi Dun Ya,
stewed duck with tangerine-flavored
陈皮炖鸭
http://farm4.static.flickr.com/3131/3245996635_d1563348f5_o.jpg


Zha Xian Nai,
fried pastry stuffed in milk
炸鲜奶
http://farm4.static.flickr.com/3304/3245996843_77f70a4554_o.jpg


Bo Luo Zi Jiang Ji,
braised chicken with ginger and pineapple
子姜菠萝鸡
http://farm4.static.flickr.com/3432/3246822450_dd3af82bef_o.jpg



Shi Liu Ji,
pomegranate shaped chicken
石榴鸡
http://farm4.static.flickr.com/3458/3246822742_7fab721434.jpg?v=0




Ye Zhi Yu Tou Ji,
chicken with coconut milk and taro
椰汁芋头鸡
http://farm4.static.flickr.com/3422/3246822774_6f011455d2.jpg?v=0




Fu Pi Xia Juan,
fried tofu rolls stuffed with shrimp
腐皮虾卷
http://farm4.static.flickr.com/3268/3246822856_11fd22ce44_o.jpg


Qie Zhi Xue Yu,
braised codfish with tomato sauce
茄汁鳕鱼
http://farm4.static.flickr.com/3126/3245997633_8e82e93658.jpg?v=0



Dong Gu Zheng Ji,
steamed chicken with black mushroom
冬菇蒸鸡
http://farm4.static.flickr.com/3415/3245997521_1db8e14cbb_o.jpg

^^^^

Luoding Ji Pai,
chicken chops,Luoding style
罗定鸡排

http://farm4.static.flickr.com/3115/3246782777_4de43bec4c.jpg?v=0

Ping Guo Chao Xie,
sauteed crab with apple
苹果炒蟹
http://farm4.static.flickr.com/3102/3247611724_ffa919b986_o.jpg

^^^^

Chaozhou Shao Er,
baked goose,Chaozhou style
潮州烧鹅
http://farm4.static.flickr.com/3459/3246783041_3a2a768bb3_o.jpg


Jian Chang Yu,
Pan-Fried Pomfret
煎鲳鱼
http://farm4.static.flickr.com/3408/3247611924_f11620db16_o.jpg



Tie Ban Hai Huang Dou Fu,
tofu with seafood sauce served on a sizzling iron plate
铁板海皇豆腐
http://farm4.static.flickr.com/3422/3247612018_7c0f0b7a3d_o.jpg





Fan Qie Ning Meng Dun Yu,
stewed fish with lemon and tomato
番茄柠檬炖鱼
http://farm4.static.flickr.com/3507/3246783295_e103813ae5_o.jpg





Qing Dou Niu Rou,
sauteed beef with green beans
青豆牛肉
http://farm4.static.flickr.com/3412/3247612178_72df9d0968_o.jpg





Bai Yu Fei Cui,
white and green jade[braised cabbage and bean sprouts and pork]
白玉翡翠
http://farm4.static.flickr.com/3100/3246783487_1ab3bf6b81_o.jpg

more pics about the Zhejiang cuisine


Xian Hua Bai Yu Ji Pian,
braised chicken slices with chrysanthemum
鲜花白玉鸡片
http://farm4.static.flickr.com/3083/3254517743_fc5cf437de_o.jpg




Dong Ji Yu,
cold braised crucian carp
冻鲫鱼
http://farm4.static.flickr.com/3368/3255348890_ef193c57de_o.jpg


Jiu Niang Huo Tui Pian,
braised ham slices with rice wine
酒酿火腿片
http://farm4.static.flickr.com/3476/3254518249_db2d51e4d8_o.jpg


Jin Qian Ji Rou Juan,
coin shaped chicken rolls
金钱鸡肉卷
http://farm4.static.flickr.com/3490/3255349686_469e236334_o.jpg

^^ Hangzhou Dish is one of my favorites. Strongly recommend the restaurant "Spring of West Lake" if you visit Shenzhen or Hangzhou.

西湖春天

^^
Tai Ji Ji Zhou,
Tai chi shaped chicken soup
太极鸡粥
http://farm4.static.flickr.com/3132/3254518481_1b058a7a76_o.jpg



Wufu Zui Ji,
braised chicken with rice wine,Wufu town style
五夫醉鸡
http://farm4.static.flickr.com/3423/3254518625_80d4619d12_o.jpg



Song Sao Yu Geng,
Mrs Song's fish soup
宋嫂鱼羹
http://farm4.static.flickr.com/3319/3255350278_2a333f09fe_o.jpg



Gan Jian Huang Yu,
pan fried yellow croakers
干煎黄鱼
http://farm4.static.flickr.com/3126/3254577175_05b7ca0163_o.jpg



Gan Shao Dong Sun,
Dry-Braised bamboo shoots
干烧冬笋
http://farm4.static.flickr.com/3325/3254577347_8afda42057_o.jpg



Nan Rou Chun Sun,
braised Jinhua style preserved pork with bamboo shoots
南肉春笋
http://farm4.static.flickr.com/3397/3255408398_77a2d45178_o.jpg

^^
Gao Liang Rou,
Sorghum caramel shaped pork
高粱肉
http://farm4.static.flickr.com/3401/3255408772_18304fda90_o.jpg




Nan Gua Zheng Rou,
steamed meat with pumpkin
南瓜蒸肉
http://farm4.static.flickr.com/3508/3255408840_aaacedd402_o.jpg



Xian Dan Huang Chao Nan Gua,
sauteed pumpkin with salted egg yolk
咸蛋黄炒南瓜
http://farm4.static.flickr.com/3119/3254578247_efce96ed41_o.jpg

unknown name dish


http://farm4.static.flickr.com/3354/3276329238_ab4a392682_o.jpg

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http://farm4.static.flickr.com/3535/3276329454_e9638a3bb9_o.jpg



http://farm4.static.flickr.com/3471/3276329506_db05fbb0c7_o.jpg


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http://farm4.static.flickr.com/3401/3275509423_e11ba74aa6_o.jpg



http://farm4.static.flickr.com/3489/3276329794_21bd9214d2_o.jpg


http://farm4.static.flickr.com/3308/3275510233_943e4d3dc5_o.jpg

http://farm4.static.flickr.com/3417/3276329878_827b1316c6_o.jpg


http://farm4.static.flickr.com/3361/3275509715_b286b52f37_o.jpg


http://farm4.static.flickr.com/3341/3275509811_8077452e25_o.jpg



http://farm4.static.flickr.com/3430/3276330158_5025c9c68a_o.jpg


http://farm4.static.flickr.com/3522/3275510011_3465b87cb1_o.jpg

http://farm4.static.flickr.com/3419/3275510079_d1b741b084_o.jpg


http://farm4.static.flickr.com/3412/3276330482_3a822518ca_o.jpg


http://farm4.static.flickr.com/3447/3275510357_2b821de139_o.jpg


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http://farm4.static.flickr.com/3502/3276330814_58cd89becd_o.jpg


http://farm4.static.flickr.com/3367/3276330904_6440f207fe_o.jpg

more pics about the Fujian cuisine

Ba Bao Yu Ni,
Taro with eight delicacies
八宝芋泥
http://farm4.static.flickr.com/3355/3278553714_25303edf7e_o.jpg


Nan Ru Ba Kuai Ji,
braised chicken with fermented tofu
南乳八块鸡
http://farm4.static.flickr.com/3516/3278554822_9ca16b6f82_o.jpg


Chongwu Yu Juan,
fish rolls,Chongwu style
崇武鱼卷
http://farm4.static.flickr.com/3359/3278554014_20760df532_o.jpg



Shuitou Niu Rou Geng,
beef soup,Shuitou style
水头牛肉羹
http://farm4.static.flickr.com/3534/3278553470_e73ba9647e_o.jpg

more pics about the Zhejiang cuisine

Cong You Yu Juan,
fish rolls with chili oil
葱油鱼卷
http://farm4.static.flickr.com/3308/3284118274_67eb9e3798_o.jpg




Qing Zheng Gui Yu,
steamed mandarin fish
清蒸桂鱼

http://farm4.static.flickr.com/3630/3284118656_ed947dc827_o.jpg



Xia Ren Chao Dan,
sauteed egg with shrimp
虾仁炒蛋

http://farm4.static.flickr.com/3661/3284119816_bd5a290d80_o.jpg

^^

Ban Li Chao Ji,
sauteed chicken with chestnut
板栗炒鸡
http://farm4.static.flickr.com/3606/3283298333_6548385ce8_o.jpg



Mu Er Qin Cai Chao Rou,
sauteed pork with black fungus and celery
木耳芹菜炒肉

http://farm4.static.flickr.com/3354/3284119250_f3c9461e84_o.jpg


Zha Cai Chao Ji Liu,
sauteed shreded chicken with preserved vegetable
榨菜炒鸡柳
http://farm4.static.flickr.com/3320/3283298563_3a5301dd18_o.jpg



Niu Rou Chao San Si,
sauteed beef with three shreded vegetables
牛肉炒三丝
http://farm4.static.flickr.com/3307/3284119514_65c4c02863_o.jpg



Guan Ding Jiao,
Guanding dumpling
冠顶饺
http://farm4.static.flickr.com/3638/3283299221_06362d16dd_o.jpg


Tie Ban Lu Yu,
braised perch on a sizzling iron plate
铁板鲈鱼
http://farm4.static.flickr.com/3547/3283299583_546a09df0e_o.jpg



Qie Zi Xia Duan.
braised shrimp with eggplant
茄子虾段
http://farm4.static.flickr.com/3284/3284120546_419936dc52_o.jpg

^^
Ku Gua Zheng Rou,
steamed bitter melon stuffed in pork
苦瓜蒸肉
http://farm4.static.flickr.com/3407/3284120746_4919a3a46a_o.jpg



Dong Rong Bai Lan,
braised orchid shaped white gourd with ham
冬茸白兰

http://farm4.static.flickr.com/3231/3283300105_a067d80927_o.jpg


Jinhua Hai Xian Juan,
seafood rolls,Jinhua style
金华海鲜卷
http://farm4.static.flickr.com/3478/3284121084_efe52264c8_o.jpg


San Si Niu Rou Juan,
Beef rolls with three vegetables
三丝牛肉卷
http://farm4.static.flickr.com/3465/3284121200_ba680a1509_o.jpg




He Tao Ji,
sauteed chicken with walnut
核桃鸡
http://farm4.static.flickr.com/3521/3283300589_3914cd8b3a_o.jpg


Xiang Gu Chao Qing Cai,
sauteed mushroom with green vegetable
香菇炒青菜
http://farm4.static.flickr.com/3610/3283300787_5a26b05896_o.jpg


Ju Hua Yu,
Chrysanthemum shaped fish
菊花鱼
http://farm4.static.flickr.com/3439/3284121830_f21d52060f_o.jpg

More pic about the Shanghai cuisine


Si Xi Kao Fu,
Marinated Bran Dough with Peanuts and Black Fungus
四喜烤麸
http://farm4.static.flickr.com/3641/3292922206_da58fcb367.jpg?v=0



Yu Mi Pai Gu Tang,
soup with corn and pork ribs
玉米排骨汤
http://farm4.static.flickr.com/3547/3292102209_de043ec9dd_o.jpg



Tang Cu Ou,
Sweet and Sour Lotus Roots
糖醋藕
http://farm4.static.flickr.com/3663/3292102683_3b2f0709d2_o.jpg



Shui Jing Xia,
Crystal shrimp
水晶虾
http://farm4.static.flickr.com/3416/3292922902_1c642e40b1_o.jpg



Ju Hua Qie Zi,
Chrysanthemum shaped eggplants
菊花茄子
http://farm4.static.flickr.com/3316/3292923170_4f9c1be7a9_o.jpg



Yao Guo Ji Ding,
sauteed chicken with cashew nuts
腰果鸡丁
http://farm4.static.flickr.com/3609/3292923378_f463029a93_o.jpg


Fu Ru Rou
sautéed pork in preserved tofu sauce
腐乳肉
http://farm4.static.flickr.com/3307/3292923460_46f5a92fcf_o.jpg




Shanghai Pai Gu,
Pork ribs,Shanghai style
上海排骨
http://farm4.static.flickr.com/3636/3292104033_1446cf2d71_o.jpg


Hua Mei Shan Yao,
braised Chinese yam with plum
山药话梅
http://farm4.static.flickr.com/3513/3292924288_d192766362_o.jpg



Zhi Ma Li Ji,
braised loin with sesame
芝麻里脊
http://farm4.static.flickr.com/3640/3292924130_05d6a7c14f_o.jpg


Xue Cai Dong Sun,
sauteed Potherb Mustard with bamboo shoots
雪菜冬笋
http://farm4.static.flickr.com/3547/3292103563_980d0ba36c_o.jpg

do you guys/girls eat this...? i saw this food quite a lot while in China.

this food is also a favourite snack in Indonesia... the long ones are quite salty and eaten with sweet chili sauce while the short ones are quite sweet...:drool: we call it "cakwe" (c=as in Changchun) here, how about in China?

http://i716.photobucket.com/albums/ww165/upg1234/DSCN1757.jpg

http://i716.photobucket.com/albums/ww165/upg1234/DSCN1765.jpg

do you guys/girls eat this...? i saw this food quite a lot while in China.

this food is also a favourite snack in Indonesia... the long ones are quite salty and eaten with sweet chili sauce while the short ones are quite sweet...:drool: we call it "cakwe" (c=as in Changchun) here, how about in China?

http://i716.photobucket.com/albums/ww165/upg1234/DSCN1757.jpg

http://i716.photobucket.com/albums/ww165/upg1234/DSCN1765.jpg

we call it 'Youtiao'[Deep-Fried Dough Sticks]
i will introduce some Chinese muslim food.

Chinese muslim food

Yang Rou Tang,
mutton soup
羊肉汤
http://farm4.static.flickr.com/3358/3307741779_d48ecdf0a6_b.jpg

Zhi Ma Yang Rou,
braised mutton with sesame
芝麻羊肉
http://farm4.static.flickr.com/3382/3308573134_96da20064a_o.jpg


Cong Bao Yang Rou,
mutton with scallion
葱爆羊肉
http://farm4.static.flickr.com/3445/3308573472_afd17e18cc_o.jpg


Hui Xiang Niu Rou,
braised beef with fennel
茴香牛肉
http://farm4.static.flickr.com/3384/3308573572_9c3d9ccbe5_o.jpg


Zi Su Bai He Yang Rou,
sauteed mutton with perilla and lily
紫苏百合羊肉
http://farm4.static.flickr.com/3309/3308573742_108d80474e_o.jpg



Tian Jiao Niu Rou Fan
rice with sweet pepper and beef
甜椒牛肉饭
http://farm4.static.flickr.com/3347/3307742667_edbd011573_o.jpg


Jiang Niu Rou,
beef in soy sauce
酱牛肉
http://farm4.static.flickr.com/3309/3308574382_034c87df4e_o.jpg


Sha Cha Yang Rou,
mutton in satay sauce
沙茶羊肉

http://farm4.static.flickr.com/3594/3308574496_759f5e3b7d_o.jpg



Ga Li Niu Rou Gan,
dried beef with curry
咖喱牛肉干
http://farm4.static.flickr.com/3490/3308574994_099d0fd670_o.jpg




Qin Cai Niu Rou,
sauteed beef with celery
芹菜牛肉
http://farm4.static.flickr.com/3379/3308575082_f0210362ce_o.jpg


Mi Zao Yang Rou,
sauteed mutton with dried mutcho dates
蜜枣羊肉
http://farm4.static.flickr.com/3610/3307744089_d6c300989a_o.jpg


Niu Rou Shi Jin Cai,
sauteed beef with radish sprouts,pepper and shreded Chinese cabbage
牛肉什锦菜

http://farm4.static.flickr.com/3366/3307744257_658ec42e77_o.jpg

More pics about the Jiangsu Cuisine

Xie Fen Dou Fu,
Tofu with crab jelly
蟹粉豆腐
http://farm4.static.flickr.com/3453/3394333794_7e8d378be7_o.jpg



Xuzhou Long Men Yu,
braised fish,Xuzhou style
徐州龙门鱼
http://farm4.static.flickr.com/3643/3394333796_f45a5a6c6c_o.jpg

Xuzhou Mi Zhi Di Gua,
braised sweet potato in honey sauce
徐州蜜汁地瓜
http://farm4.static.flickr.com/3438/3394333800_3292d7b8e7_o.jpg


Xuzhou Yuan Yang Yu,
braised chicken of two tastes
徐州鸳鸯鱼
http://farm4.static.flickr.com/3578/3393529579_a77eab3e93_o.jpg

...........

A cooking book by Patricia Lee

http://i89.photobucket.com/albums/k222/shiyu918/img162.jpg

http://i89.photobucket.com/albums/k222/shiyu918/img159.jpg

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http://i89.photobucket.com/albums/k222/shiyu918/img165.jpg

I tried that before in Melaka and I can't tell the difference between Nyonya food and other Malasian Chinese food. And I didn't even see much difference between Nyonya people and Chinese, in both culture and appearance.

and those Malasian Chinese can speak Cantonese,Madarin,Fujian,Hagga 客家 and Malasian ，they can cook Nyonya food but they can't cook Cantonese food,their dishes are too spicy for me ,even their soup!

I had Sichuan hotpot today, true Sichuan style with bright red chillies and mala oil... no photos but it looked exactly like this:

http://2.bp.blogspot.com/_55ziVaUfTSc/R7lDbd5BcgI/AAAAAAAAACU/6YmEPi1nSkg/s320/sichuan3.JPG

Felt like there's a waterfall coming out of my eyes and noise while eating... :D

Oh my God ,not for me thankyou!

I had Sichuan hotpot today, true Sichuan style with bright red chillies and mala oil... no photos but it looked exactly like this:

http://2.bp.blogspot.com/_55ziVaUfTSc/R7lDbd5BcgI/AAAAAAAAACU/6YmEPi1nSkg/s320/sichuan3.JPG

Felt like there's a waterfall coming out of my eyes and noise while eating... :D

this is my favorite but normally I order a 鸳鸯 style where half pot is spicy and half not. This way I can enjoy the spicy food at the beginning of the meal until I can not tolerate it and switch to the other side :)

http://img24.imageshack.us/img24/7655/200712301554542962511d1.jpg

Guangxi Yuan Yang Ji,
two-colored crispy chicken ,Guangxi Style
广西鸳鸯鸡
http://img139.imageshack.us/img139/8178/73348740.jpg

Guangxi Zhu Rou Pin Pan
Assorted Meat,Guangxi style
广西猪肉拼盘
http://img139.imageshack.us/img139/4159/69898473.jpg

Xiangfan Beef noodle, Hubei province

http://bbs.home.news.cn/upfiles/03ECDB6A.002C

(xinhuanet forum)

Zhengzhou Hui Noodle 郑州烩面, Henan province

http://bbs.home.news.cn/upfiles/03EC00BF.002C

(xinhuanet forum)

Now the most famous beef noodle in China

Lanzhou La noodle 兰州牛肉拉面, Gansu Province

http://bbs.home.news.cn/upfiles/03ECC76E.002C

http://bbs.home.news.cn/upfiles/03ECC7FE.002C

http://bbs.home.news.cn/upfiles/03ECC7ED.002C

(xinhuanet forum)

More Shannxi cuisine

Shannxi Jin Qian Rou
coin shaped meat,Shannxi style
陕西金钱肉
http://img201.imageshack.us/img201/6263/17181960.jpg


Shannxi La Niu Rou,
Preserved beef,Shannxi style
陕西辣牛肉
http://img201.imageshack.us/img201/1760/85599431.jpg



Rou Wan Hu La Tang
spicy balls soup
肉丸糊辣汤
http://img201.imageshack.us/img201/2800/72326845.jpg


Suan Cai Chao Mi
Sautéed rice with pickled cabbage
酸菜炒米
http://img151.imageshack.us/img151/2168/32795148.jpg


Zheng Cai Juan
steamed cabbage rolls
蒸菜卷
http://img504.imageshack.us/img504/8349/16537520.jpg

more Szechuan cuisine

Leshan Tian Pi Ya
sweet duck,Leshan style
乐山甜皮鸭
http://img245.imageshack.us/img245/8809/14669371.jpg


Mo Yu Shao Ya，
braised duck with konjak
魔芋烧鸭
http://img245.imageshack.us/img245/1323/33964698.jpg


Nuo Mi La Rou Wan Zi
Balls stuffed in ham and sticky rice
糯米腊肉丸子
http://img245.imageshack.us/img245/4681/69767093.jpg


Zi Ran Tu Dou
braised potato with cumin
孜然土豆
http://img245.imageshack.us/my.php?image=21653938.jpg


Yu Xiang Qie Zi
eggplant with sweet and sour flavor
鱼香茄子
http://img245.imageshack.us/img245/8364/31522765.jpg




Pao Cai Chao Rou Mo
sauteed mince meat with pickled vegetable
泡菜炒肉末
http://img245.imageshack.us/img245/2862/77751325.jpg

Chinese cuisine in southern Vietnam:

Sam bo luong (清補涼)
http://d2.biggestmenu.com/00/00/9d/326290c78bdb9293_m.jpg

Bo bia (潤餅)
http://mmm-yoso.typepad.com/mmmyoso/images/moresaigon06.jpg

Black chicken and herbs
http://dactrung.net/hoptac/bibep/gac10.JPG

http://static.px.yelp.com/bphoto/39qhGXAarAMzz7Uex4D5dg/l

http://sinhcon.com/mon-ngon-de-lam/images/image/A%20vao%20bep/4.12/banhbao.jpg

Com ga Hai Nam 海南鸡饭
http://www.zjol.com.cn/pic/0/01/60/89/1608968_245787.jpg

http://www.kinhtenongthon.com.vn/Uploaded/thienduy/nam%202007/nam%202007/thang%207/ngay%2020/banh%20pia1.jpg

Wow I never seen these foods before.

yummy :cheers:

Chinese cuisine in southern Vietnam:

Sam bo luong (清補涼)
http://d2.biggestmenu.com/00/00/9d/326290c78bdb9293_m.jpg

Bo bia (潤餅)
http://mmm-yoso.typepad.com/mmmyoso/images/moresaigon06.jpg

Black chicken and herbs
http://dactrung.net/hoptac/bibep/gac10.JPG

http://static.px.yelp.com/bphoto/39qhGXAarAMzz7Uex4D5dg/l

http://sinhcon.com/mon-ngon-de-lam/images/image/A%20vao%20bep/4.12/banhbao.jpg

Com ga Hai Nam 海南鸡饭
http://www.zjol.com.cn/pic/0/01/60/89/1608968_245787.jpg

http://www.kinhtenongthon.com.vn/Uploaded/thienduy/nam%202007/nam%202007/thang%207/ngay%2020/banh%20pia1.jpg

Thanks for your posting.

more pics about the Jiangsu cuisine

Song Zi Yu Mi
sauteed diced fish with pine nuts
松子鱼米
http://img8.imageshack.us/img8/5953/92134325.jpg


Nuo Mi Ji
Steamed Chicken Stuffed with Glutinous Rice
糯米鸡
http://img9.imageshack.us/img9/8941/42269293.jpg


Hua Guo Huang Yu
braised Pseudosciaena with fruits
花果黄鱼
http://img8.imageshack.us/my.php?image=97330666.jpg


Jiang Zhi Pai Gu
braised ribs with sauce
酱汁排骨
http://img8.imageshack.us/img8/7896/13585990.jpg



Song Ren Ji Mi
sauteed diced chicken with pine nuts
松仁鸡米
http://img16.imageshack.us/img16/1497/13277791.jpg

Dou Jiang Xie Rou
braised crab with miso
豆酱蟹肉
http://img145.imageshack.us/img145/2827/56307459.jpg

homely dish 家常菜


Bai He Niu Rou
braised beef with lily
百合牛肉
http://img26.imageshack.us/img26/5467/90850922.jpg


Cheng Zhi Mu Gua
Papaya with orange juice
橙汁木瓜
http://img211.imageshack.us/my.php?image=40202651200002221649151.jpg



Bai Cai Dun Dou Fu
stewed tofu with Chinese Cabbage
白菜炖豆腐
http://img211.imageshack.us/img211/787/97965487.jpg

Bai Hua Ji
Chicken, South China Style
百花鸡
http://img26.imageshack.us/my.php?image=80395843.jpg



Chuan Xiang Niu Rou
川香牛肉
http://img26.imageshack.us/img26/2062/96377915.jpg

Happy Duanwu Festival!

Zongzi (rice dumplings) 粽子

http://img189.imageshack.us/img189/2886/2008941426467022.jpg

http://img3.imageshack.us/img3/5708/10875318961271.jpg

（baidu.com）

I still got 3 ZongZi in my fridge :colgate:

I still got 3 ZongZi in my fridge :colgate:

:)

Chinese Tea production in Fujian Province,from the travel channel -Globe Trekker.

mKDRQlvLWGg

homely dish 家常菜


Huang Gua Chao Rou
sauteed pork with cucumber
黄瓜炒肉
http://img301.imageshack.us/img301/4863/15052450.jpg


Hong Men Yang Rou
Braised Lamb
红焖羊肉
http://img410.imageshack.us/img410/6844/77843039.jpg


Hong Shao Shan Yao Wan
braised Chinese yam balls
红烧山药丸
http://img8.imageshack.us/img8/7555/83038747.jpg


Huang Yu Dou Fu
Braised Small Yellow Croakers and Tofu
黄鱼豆腐
http://img8.imageshack.us/img8/2939/27351008.jpg


Mang Guo Xing Ren Ji Ding
sauteed chicken with almonds and mango
芒果杏仁鸡丁
http://img181.imageshack.us/img181/1331/37392831.jpg



Jiu Cai Tu Dou Si
sauteed shredded potato with Chinese chives
韭菜土豆丝
http://img195.imageshack.us/img195/4728/29036577.jpg


Luo Bo Si Wan Zi
balls stuffed in shredded turnip
萝卜丝丸子
http://img15.imageshack.us/img15/4538/25590824.jpg


Man Yu Juan
Eel rolls
鳗鱼卷
http://img150.imageshack.us/img150/8430/76312761.jpg

My fruit deserts

http://i89.photobucket.com/albums/k222/shiyu918/083.jpg

http://i89.photobucket.com/albums/k222/shiyu918/086.jpg

homely dish 家常菜

Niu Rou Chao Ji Rou Pian
sauteed sliced chicken and beef
牛肉炒鸡肉片
http://img395.imageshack.us/img395/226/95812001.jpg


Mu Er Lian Zi Geng
soup with black fungus and lotus seeds
木耳莲子羹
http://img37.imageshack.us/img37/3869/87080893.jpg

Mi Zao Hua Sheng Geng
soup with dates and peanuts
蜜枣花生羹
http://img31.imageshack.us/img31/8195/22138398.jpg


Nan Gua Hong Zao Tang
soup with pumpkin with Chinese Dates
南瓜红枣汤
http://img195.imageshack.us/img195/526/29951836.jpg

Rice porridge for my brunch 2day,its a very traditional breakfast .

http://i89.photobucket.com/albums/k222/shiyu918/DSC03445.jpg

roast pork bun & sausage bun are the very best breakfast as well.

http://i89.photobucket.com/albums/k222/shiyu918/DSC03447.jpg

Rice porridge for my brunch 2day,its a very traditional breakfast .


that porridge would be better with some of this

http://farm1.static.flickr.com/68/175243714_95e792b853.jpg

西红柿炒鸡蛋 is a very common dish in my family (maybe they are lazy cooks lol), but i'm not sure where it originated from?

http://www.chizone.cn/up_files/image/2007-11-21/ezuofaheyingyang.jpg

homely dish 家常菜

Suan Miao Chao La Rou
sauteed preserved ham with garlic stem
蒜苗炒腊肉
http://farm3.static.flickr.com/2575/3711824308_4665785c4b_o.jpg


Zheng Yin Er Bai He Nan Gua
Steamed pumpkin with white fungus and lily
蒸银耳百合南瓜
http://farm4.static.flickr.com/3445/3711012695_1ccc27ee88_o.jpg


Qian Zhang Juan
bean curd sheets rolls
千张卷
http://farm3.static.flickr.com/2456/3711824158_6efc69709b_o.jpg

Hua Dan Niu Rou
fried beef with scrambled eggs
滑蛋牛肉
http://farm3.static.flickr.com/2551/3711824118_fc16bc4a0a_o.jpg



Jiang You Ji
soy sauce chicken
酱油鸡
http://farm4.static.flickr.com/3530/3711824028_370b57816e_o.jpg



Qing Zheng Yu
Steamed fish
清蒸鱼
http://farm3.static.flickr.com/2503/3711823932_36a8f49be4_o.jpg

^^ sauteed preserved ham with garlic stem AND steamed fish are my favorite dishes :lol:

homely dish 家常菜

Mu Er Chao Dan,
Sauteed fungus and egg
木耳炒蛋
http://farm4.static.flickr.com/3650/3822717680_f4b1eac6d6_o.jpg

Suan Xiang Pai Gu,
Braised Spareribs with Garlic
蒜香排骨
http://farm3.static.flickr.com/2550/3822717872_e730a5e5c5_o.jpg

Fan Qie Yu,
Fish in tomato sauce
番茄鱼
http://farm3.static.flickr.com/2568/3822717944_ba49a69e9c_o.jpg


Liu Rou Duan,
Sauteed Pork
溜肉段
http://farm3.static.flickr.com/2574/3822717984_b05df8d9a6_o.jpg



Hong Shao Qie Zi
red-cooked eggplant
红烧茄子
http://farm3.static.flickr.com/2496/3822718102_c9417938cd_o.jpg


Cao Mei Niu Liu,
Beef Fillet with strawberry
草莓牛柳
http://farm4.static.flickr.com/3455/3821912215_28f6406ab7_o.jpg

^^I wanna try that sauteed fungus with egg....

homely dish
家常菜


Pi Jiu Men Niu Rou

stewed beef with beer
啤酒焖牛肉
http://farm4.static.flickr.com/3437/3955038692_8fb6d5d5ba_o.jpg


Qing Jiao Tu Dou Si
sauteed green pepper with shredded potato
青椒土豆丝
http://farm3.static.flickr.com/2427/3955039292_4971337561_o.jpg


Nuo Mi Pai Gu
steamed ribs with glutinous rice
糯米排骨
http://farm4.static.flickr.com/3439/3954259719_409a87523e_o.jpg


Qie Zi Dou Jiao
sauteed eggplant and runner bean
茄子豆角
http://farm3.static.flickr.com/2548/3955039478_ee44b32409_o.jpg


Niu Rou Ji Si Ou Bing
Lotus Root Pie stuffed in beef and shredded chicken
牛肉鸡丝藕饼
http://farm3.static.flickr.com/2484/3954260149_db05c3f6a9_o.jpg



Niu Rou Jiu Cai Hua
braised cauliflower and beef
牛肉韭菜花
http://farm4.static.flickr.com/3485/3954260037_663d391462_o.jpg


Chi Zhi Nan Gua Pai Gu
stewed ribs with pumpkin and juice of fermented soybeanSemen
豉汁南瓜排骨
http://farm4.static.flickr.com/3523/3955040298_e762811efc_o.jpg


Jiu Cai Chao Dou Fu Gan
sauteed dried beancurd with leeks

韭菜炒豆腐干
http://farm4.static.flickr.com/3634/3955040246_15c7a35c7f_o.jpg


Nen Nan Gua Shao Rou Wan
sauteed preserved leeks with dried beancurd
嫩南瓜烧肉丸
http://farm3.static.flickr.com/2673/3954260293_4e99bcd1dd_o.jpg

Beer stewed beef is the best ! :cheers:

http://farm4.static.flickr.com/3437/3955038692_8fb6d5d5ba_o.jpg

My dinner and my favourite drinks tonight.
HKG style prawns :D

Prawns with tomatos and stir fry prawns with Pak-choy.
http://i89.photobucket.com/albums/k222/shiyu918/DSC03789.jpg

http://i89.photobucket.com/albums/k222/shiyu918/drinks.jpg

prawns with tomato sauce looks good, never seen that dish before :)

Homely dish

Mulberry juice
桑葚汁
http://farm3.static.flickr.com/2465/4021507474_e65a5c8813_o.jpg

Tang Cu Pai Gu
Sweet and sour pork ribs
糖醋排骨
http://farm3.static.flickr.com/2740/4021506912_79d6028bda_o.jpg


Shui Jing Ji Dong
Cristal chicken aspic
水晶鸡冻
http://farm3.static.flickr.com/2480/4020747125_b4c129c482_o.jpg




Song Rong Xiang Gu Shao Ji Tui
braised chicken with matsutake and mushroom
松茸香菇烧鸡腿
http://farm3.static.flickr.com/2698/4020747275_591a37fde9_o.jpg

I love Chinese cuisine, here in my town has some Chinese food restaurants

Dim Sum in Vancouver, Canada... :D



http://i452.photobucket.com/albums/qq248/le_thieu/nov09068.jpg
Chinese potstickers


http://i452.photobucket.com/albums/qq248/le_thieu/nov09069.jpg
Siu Mai


http://i452.photobucket.com/albums/qq248/le_thieu/nov09070.jpg
Beef balls


http://i452.photobucket.com/albums/qq248/le_thieu/nov09071.jpg
BBQ pork buns


http://i452.photobucket.com/albums/qq248/le_thieu/nov09072.jpg
Steamed fried beancurds sheets


http://i452.photobucket.com/albums/qq248/le_thieu/nov09073.jpg
Pan fried noodles with pork, bean sprouts and chinese mushrooms


http://i452.photobucket.com/albums/qq248/le_thieu/july2009058-1.jpg



http://i452.photobucket.com/albums/qq248/le_thieu/july2009059-1.jpg

My photos

http://i89.photobucket.com/albums/k222/shiyu918/7f7.jpg

Hoho I went to Hong Kong these days~
I had lovely foods everyday when I was in Hk!

http://i89.photobucket.com/albums/k222/shiyu918/DSC03855.jpg

tasty Portugess tart and cheese tart
http://i89.photobucket.com/albums/k222/shiyu918/DSC03858.jpg

http://i89.photobucket.com/albums/k222/shiyu918/DSC03860.jpg

Dinner in Richmond, a suburb of Vancouver.


http://i452.photobucket.com/albums/qq248/le_thieu/deepcove002.jpg


chinese beer

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove001.jpg


Big tiger prawns

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove003.jpg


BBQ pigeons

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove004.jpg


Crabs meat soup.

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove005.jpg


Seafood platter

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove006.jpg


Dry scallups with baby snow pea's leafs

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove007.jpg


Seafood fried rice

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove008.jpg


Steamed fish

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove009.jpg


Sweet red bean dessert

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove010.jpg

Wow yummy ~~

Homely dish



Ba Si Yu Tou
hot candied taro
拔丝芋头
http://farm3.static.flickr.com/2573/4138774284_c61537757b_o.jpg



Cha Shu Gu Shao Niu Liu
sauteed beef tenderloin with tea tree mushroom
茶树菇烧牛柳
http://farm3.static.flickr.com/2793/4138774292_b66af8c90f_o.jpg


Cha Shu Gu Pai Gu Tang
soup with ribs and tea tree mushroom
茶树菇排骨汤
http://farm3.static.flickr.com/2493/4138774290_e7d2f360aa_o.jpg

Sauteed crab
Chao Pang Xie
炒螃蟹
http://farm3.static.flickr.com/2640/4138774300_3048cda756_o.jpg

^^ That looked mouthwatering, especially the hot candied taro. In Vancouver, Cantonese dish is more popular than other cuisines from China.

The popular Cantonese dish,roast duck and rice.

http://i149.photobucket.com/albums/s57/world-2/P161109_14160001.jpg

^^ I love BBQ duck with rice noodles in soup as well....




Seafoods Congree, my favorite meal in the morning. :)

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove023.jpg

^^ I love BBQ duck with rice noodles in soup as well....




Seafoods Congree, my favorite meal in the morning. :)

http://i452.photobucket.com/albums/qq248/le_thieu/deepcove023.jpg

:cheers:

咸豆浆 - my favorite breakfast in China. This version from a street vendor in Shanghai:

http://farm4.static.flickr.com/3606/3405410781_2fb24f0f17.jpg

^^ Looks delicious! Haven't seen or tried anything like that in Vancouver.




I had a nice and inexpensive hot pot lunch today and all for less than $10.

http://i471.photobucket.com/albums/rr71/yellowfever_2008/dec09003.jpg


http://i471.photobucket.com/albums/rr71/yellowfever_2008/dec09005.jpg


http://i471.photobucket.com/albums/rr71/yellowfever_2008/dec09006.jpg


http://i471.photobucket.com/albums/rr71/yellowfever_2008/dec09007.jpg

Best 生煎包 (sheng jian bao) in Shanghai are not at Xiao Yang's, IMHO, but at Xiao Xian's on Dongjiadu Lu.

http://farm4.static.flickr.com/3181/2958145412_0cba726c57_b.jpg

^^ Are they sweet and what inside the bao?

They are juicy pork meat inside.
Google search 生煎包
http://images.google.com/images?hl=zh-CN&source=hp&q=%E7%94%9F%E7%85%8E%E5%8C%85&gbv=2&aq=f&oq=



。

^^ Thanks! So those are the Shanghai baos... but the baos in GarySoup's photo are rather like deep fried than steamed as those on the link you've provided. :)

I think the baos are steam first,and then ( not deep fried) slightlly fry their bottoms on the pan with little oil ( not really sure).

^^ I see!




Vegetables noodles soup..
http://i452.photobucket.com/albums/qq248/le_thieu/deepcove108.jpg

Dim Sum part 2...


Boneless duck webs (feets) in spicey sesame sauce.
http://i452.photobucket.com/albums/qq248/le_thieu/july2009054-1.jpg


Deep fried mixed fruits rolls.
http://i452.photobucket.com/albums/qq248/le_thieu/july2009055-1.jpg


Steamed gound beef in rice flour rolls
http://i452.photobucket.com/albums/qq248/le_thieu/july2009057-1.jpg


Mixed vegetables rolls.
http://i452.photobucket.com/albums/qq248/le_thieu/july2009060-1.jpg


Chilled sweet tofu with fruit cocktails.
http://i452.photobucket.com/albums/qq248/le_thieu/july2009061-1.jpg

I like tofu hua!

More pics about Cantonese cuisine


Gan Lan Cai,
Chinese olive vegetable
橄榄菜
http://farm3.static.flickr.com/2610/4162248221_5d927ca6fe_o.jpg




Lian Ou Men Rou
stew lotus root and meat

莲藕焖肉
http://farm3.static.flickr.com/2649/4162248225_7cc08eb96f_o.jpg



Chao Yu Song
Sauteed dried soft fish
炒鱼松
http://farm3.static.flickr.com/2523/4162248207_853c329180_o.jpg


Daliang Rou Juan
meat rolls,Daliang style
大良肉卷
http://farm3.static.flickr.com/2750/4162248215_3a8c57fd41_o.jpg



Wu Wei E
Five flavor goose(stew goose with sauce、vinegar、rock candy、wine、cassia and glycyrrhiza radix)
五味鹅
http://farm3.static.flickr.com/2564/4162350817_c4979db4fe_o.jpg


Chao Niu Nai
sauteed mikl
炒牛奶
http://farm3.static.flickr.com/2573/4162248201_a7823f3ac5_o.jpg

^^ They look great!



I like tofu hua!
Me too! There are many tofu factories in Vancouver make excellent tofu desserts.

Cuan Wan Zi
Quick-boiled meat balls
汆丸子
http://farm3.static.flickr.com/2700/4153239406_8826d335b1_o.jpg




Mo Gu Chao Li Ji
sauteed filet with mushroom
蘑菇炒里脊
http://farm3.static.flickr.com/2779/4153239466_9087262909_o.jpg




Fen Zheng Jiu Cai Bao Rou
steamed egg and leek with rice flour
粉蒸韭菜包肉
http://farm3.static.flickr.com/2673/4152477605_5f0f5aba06_o.jpg




Chao Za Gu
sauteed mixed mushroom
炒杂菇
http://farm3.static.flickr.com/2602/4152477711_c8a4aa6e3a_o.jpg

Fu Ru Pai Gu
braised ribs with soycheese
腐乳排骨
http://farm3.static.flickr.com/2566/4153240006_b310d23026_o.jpg


Chao Sun Pian
sauteed bamboo shoot slice
炒笋片
http://farm3.static.flickr.com/2728/4152478425_40a5e66f45_o.jpg

I love the sauteed mixed mushrooms! yummy...

Homely dish


Tang Cu Pai Gu
Sweet and Sour Spare Ribs
糖醋排骨
http://farm3.static.flickr.com/2740/4021506912_79d6028bda_o.jpg



Suan La Dou Fu Yu Huo Guo
sour and spicy hot pot with fish and tofu
酸辣豆腐鱼火锅
http://farm3.static.flickr.com/2565/4021507308_97cc10f09e_o.jpg


Shui Jing Ji Dong
crystal chicken aspic
水晶鸡冻
http://farm3.static.flickr.com/2480/4020747125_b4c129c482_o.jpg

Song Rong Shao Ji Tui
braised chicken drumstick with matsutake
松茸烧鸡腿
http://farm3.static.flickr.com/2698/4020747275_591a37fde9_o.jpg



Shuang Kou San Cui
bean sprout&Auricularia polytricha &shredded lettuce salad
爽口三脆
http://farm4.static.flickr.com/3529/4020747439_ac7e2ab6cf_o.jpg

I enjoy eating fish heads! :D

I like sweet and sour pork!

I'm glad that there is no dog meat here! :)

^^^^


PS:因为此专题有对外宣传的作用，所以，为避免文化差异带来的不必要的误解和偏见，我会尽量少介绍与动物内脏、动物血液、禽爪、海参、燕窝、鱼翅、狗、蛇、龟等有关的菜肴。
也请大家配合，谢谢。

--------------------------------------------------------------------------------
Last edited by dingyunyang179; January 1st, 2009 at 09:24 PM.

I like:

Breakfast
Pancake with Egg Filling

Lunch
Chicken Sweetcorn Soup
Sweetened Dough Twists

Dinner
Chicken Chow Mein
Egg Dumplings


take notes ladies

Homely dish

Zheng Qie Zi
steamed eggplant
蒸茄子

http://farm3.static.flickr.com/2711/4176786882_cdd5f80712_o.jpg


Zi Cai Yao Guo
braised laver and pistachio
紫菜腰果
http://farm3.static.flickr.com/2546/4176786750_ba4169628c_o.jpg

Zhang Cha Ya
Smoked tea duck
樟茶鸭
http://farm5.static.flickr.com/4003/4176787116_cbf7a720db_o.jpg


Zhai Cai Chao Rou
sauteed preserved szechuan pickle and pork
榨菜炒肉
http://farm3.static.flickr.com/2628/4176027909_8020d003bb_o.jpg


Yu Mi Zha Cai Chao Dan
Sauteed egg with corn and szechuan pickle
玉米榨菜炒蛋
http://farm3.static.flickr.com/2678/4176028939_fcfff32855_o.jpg


Yu Mi Ya Rou Tang
soup with corn and duck
玉米鸭肉汤
http://farm3.static.flickr.com/2689/4176789590_035b74a573_o.jpg

Zhen Zhu Tang
pearl shaped soup
珍珠汤
http://farm3.static.flickr.com/2683/4176029483_2ea7c1101c_o.jpg


Zhu Sun Chao He Lan Dou
sauteed bamboo shoots with sweet broad pea
竹笋炒荷兰豆
http://farm5.static.flickr.com/4010/4176029929_bc88a2cf78_o.jpg

Today is my sister's birthday,I made some tea eggs for her.

http://www.eatingchina.com/images-recipes/Tea-Eggs.jpg

^^ So she is only 6 years old. :D

Did you boil the eggs in the tea?

Yu Mi Ya Rou Tang
soup with corn and duck
玉米鸭肉汤
http://farm3.static.flickr.com/2689/4176789590_035b74a573_o.jpg

I love this soup! :cheers:

This is one of my fav. Cantonese dish....


Beef With Tomatoes.


Ingredients:

1 pound beef, such as sirloin or round
Marinade:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon granulated sugar
2 teaspoons vegetable oil
1 1/4 teaspoons cornstarch
Other:
4 large or 6 medium tomatoes
2 ribs celery
2 spring onions (green onions, scallions)
2 slices ginger
1 garlic clove, peeled and chopped
2 1/2 tablespoons oil for stir-frying
2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon cornstarch mixed with 2 tablespoons water, optional
Salt and pepper, to taste

Preparation:

Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long. Add the marinade ingredients. Cover and marinate in the refrigerator for 15 minutes.

While meat is marinating, prepare the remainder of the vegetables. Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, then remove the skin and cut each into 4 to 6 equal-sized pieces.**

Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.

Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.

Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken. Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.


**If preferred, you can leave out this step, cooking the tomatoes with the skins on.

Yes I like tomatos with all kinds of meats or with eggs.
My lunch today,beef chowmein.

http://i149.photobucket.com/albums/s57/world-2/beefchowmein.jpg

^^ Looks good! Did you use soy sauce or oyster sauce?

I know its a bit dark :D

I actually like my chow meins a little bit burned. When I fry the noodles, I don't put too much oil in the wok, so the noodles would get dark quicker and they would also taste better.

You Yu Chao Xia
sauteed sleeve-fish with shrimp
鱿鱼炒虾
http://farm5.static.flickr.com/4065/4316068966_548da12f69_o.jpg


Yu Zi Chao Dan
sauteed cod roe with egg
鱼籽炒蛋
http://farm3.static.flickr.com/2803/4315331881_3bbd84bd44_o.jpg


Yu Mi Lao Bing
corn flapjack
玉米烙饼
http://farm3.static.flickr.com/2745/4316069050_d93111168e_o.jpg

Yu Mi Cui Pi Nai
Milk cream wrapped in corn pancake
玉米脆皮奶
http://farm3.static.flickr.com/2763/4315331991_a7939284bb_o.jpg

Yu Pian Zhou
Fish Porridge
鱼片粥
http://farm3.static.flickr.com/2738/4316069288_65d04d5875_o.jpg

my Dimsum lunch

http://i149.photobucket.com/albums/s57/world-2/prawndumpling.jpg

Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China (Guangdong and Fujian), but also may be found in many other parts of China, as well as in the Chinese diaspora. Hongkong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine.

http://en.wikipedia.org/wiki/Hakka_cuisine


Regional Variations


In places such as India, and other places of Indian diaspora overseas, Hakka Cuisine is erroneously known as something that bears little to no resemblance to actual traditional Hakka dishes. This variation of "Hakka Cuisine" is in reality, mostly Indian Chinese cuisine, falsely known as Hakka since many Chinese restaurant owners in India were of Hakka origin. Typical dishes include Chilli Chicken and Manchurian Chow Mein (which in turn has no resemblance to real Manchurian cuisine), and these restaurants also serve traditional Indian dishes such as Pakora. Being immensely popular in these regions, this style of cuisine is often falsely credited of being representative of Hakka Cuisine in general and authentic style of Hakka Cuisine is rarely known in these areas.

My dinner

Pork bone and carot soup

http://i149.photobucket.com/albums/s57/world-2/porksoup.jpg

Sweet and sour spare ribs

http://i149.photobucket.com/albums/s57/world-2/sweetandsourspareribs.jpg

Fried prawns

http://i149.photobucket.com/albums/s57/world-2/friedprawns.jpg

^^:drool: When can I come over?

^^:drool: When can I come over?
hey you are too far away :lol:

I love Jiaozi and all kinds of Dimsum :cheers:

http://i149.photobucket.com/albums/s57/world-2/200811211159878_2.jpg

http://i149.photobucket.com/albums/s57/world-2/1197435348.jpg

http://i149.photobucket.com/albums/s57/world-2/56170_27.jpg

http://i149.photobucket.com/albums/s57/world-2/2008122922322977_2.jpg

Its only 12 hours flight, right? :D


The dim sums look great too!

Very tasty can food,Snapdragon must try some :D

http://i149.photobucket.com/albums/s57/world-2/spicedporkcubes-2.jpg

Thanks a lot HKG . I do love pork . I am sure i will enjoy it . I love beef with noodles .That is awesome.

http://i149.photobucket.com/albums/s57/world-2/spicedporkcubes-2.jpg

I love this when I was a kid in HK.

My dinner
Beef with Peking sauce

http://i149.photobucket.com/albums/s57/world-2/steak.jpg

I tried to make chinese tea eggs today . It was a disaster as the eggs burst in the liquid itself while i was boiling the . Felt disgusted .

:D :D
the eggs must be cooked and cracked a little bit before u put in the tea.

Serves 6 [from the internet]

Ingredients
6 eggs
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)

Method

Place eggs in saucepan of cold water, bring to a boil, then simmer for 2 minutes.
Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold.
Notes
Cover the eggs in the tea longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg. Sauce can be frozen and reused.

My dinner
Beef with Peking sauce

http://i149.photobucket.com/albums/s57/world-2/steak.jpg

With French fries? :lol:

yes why can't i :D

^^ Sure! It'd be called Engrish cuisine! :lol:
J/K, you can do whatever you want with your own dinner! :)

edit

my dinner
Chicken on skewer

http://i149.photobucket.com/albums/s57/world-2/chicken.jpg

do your parents never question the wisdom of you taking pictures of your dinner every night.

Have some rice porridge my friend :D

http://i149.photobucket.com/albums/s57/world-2/riceporridge.jpg

my dinner
Chicken on skewer

http://i149.photobucket.com/albums/s57/world-2/chicken.jpg

How did you make the meats burned but not the tomatos and peppers?

i go to sleep now 88

u r so stupid :D
????

i go to sleep now 88

What is "88"?

88 is bye bye ;)

Why use "88"? Using "BB" should make more sense, don't you think?

88 is used by all Chinese forumers as Bye bye. I guess that's because 88 is easier to type than bb on a Chinese Windows.

I see, thanks!

My lunch
Lemon Chicken

http://i149.photobucket.com/albums/s57/world-2/lemonchicken.jpg

Why use "88"? Using "BB" should make more sense, don't you think?
520
201314 :):):)

http://www.qqjia.com/gushi/love/szla.htm

More rice porridge
with side dish

http://i149.photobucket.com/albums/s57/world-2/dcea110313.jpg

http://i149.photobucket.com/albums/s57/world-2/dcea110306.jpg

http://i149.photobucket.com/albums/s57/world-2/dcea110304.jpg

520
201314 :):):)



Your phone # ? :D



Btw, I love congee for breakfast.

Your phone # ? :D



Btw, I love congee for breakfast.



Haha I won't give my number to a married man,thats the Chinese love number,please look at my post

http://www.skyscrapercity.com/showthread.php?p=51422057#post51422057

:lol: is it funny?

521 :cheers:

You'd be stupid if you gave your phone# to anybody! :)



Whats 521?

wo ai ni :D

I thought it was 520?

woops your right ^^

Some food that you can order in Toronto

http://i49.************/jrpdgg.jpg http://i49.************/n12fm9.jpg http://i46.************/3479o2g.jpg http://i49.************/o8c31g.jpg http://i48.************/esjepi.jpg http://i45.************/2u61ziw.jpg http://i46.************/18k8k6.jpg http://i47.************/28hfkzs.jpg http://i46.************/2la99w2.jpg http://i47.************/4ijxok.jpg http://i50.************/ok5zpf.jpg http://i47.************/29zslg6.jpg http://i48.************/smf4bd.jpg
http://i47.************/xciwsp.jpg
http://i45.************/6jf03n.jpg http://i50.************/1zyan2r.jpg

I remember when there was not even a single restaurant that made a proper Shanghai Small Dragon Dumpling 10 years ago. But now they are on par with those that you can eat in Shanghai.

Shanghai small dragon dumpling(Xiao-Long-Bao)you can buy in the Chinese supermarket!
Your photos made me hungry,they are all tasty!

I love Tofu-hua

http://www.lvwo.com/bbs/attachments/month_1002/20100208_7696dbed97920a91ee6bu0q8R3wig3kH.jpg

^^ Me too!


Skybean's photos look yummy, but that century's eggs dish is not for me.

I bought a crispy duck from the supermarket for the New Years' lunch!

http://i149.photobucket.com/albums/s57/world-2/crispyduck.jpg

http://i149.photobucket.com/albums/s57/world-2/duck.jpg

You can get a frozen BBQ duck?

All supermarket has Chinese foods,they just too popular!

In a xinjiang restaurant "Ye li xia li" in Xujiahui, Shanghai

http://i757.photobucket.com/albums/xx216/davidwei01/20100109072_resize.jpg

^^ that looks nothing like the food in xinjiang...and the bread looks more like the kind from gansu province :lol:

^^ that looks nothing like the food in xinjiang...and the bread looks more like the kind from gansu province :lol:
I agree. But have you ever been to Xinjiang? Uighur food doesn't exactly fit your typical Han Chinese appetite, at least not mine.

yes, my grandparents live there...and xinjiang food doesn't = uighur food (famous xinjiang dishes such as "dapanji" are not uighur at all)

uighurs are mostly the southern parts of the province, kazakhs/mongols/hui in the north/east, and major cities such as urumqi are 75% han.

most of the restaurants i've been to that were owned by uighurs and serve uighur food (even the ones outside of xinjiang) have been quite good though. they're actually surprisingly popular in cities like beijing.

You can get a frozen BBQ duck?

lol, wow, I have never seen pre-frozen BBQ duck before. I don't think you can buy such a thing in Canada.

^^ Only in Scotland. :lol:

All Chinese foods are yummy!

Chinese New Year in London China Town

http://i149.photobucket.com/albums/s57/world-2/chinatown.jpg

Chinese New Year Snacks from The Chinese church in Edinburgh.

Gog-Jai 角仔 (Cantonese)

http://i149.photobucket.com/albums/s57/world-2/P140210_15040001.jpg

蘿蔔糕 Turnip cake

http://i149.photobucket.com/albums/s57/world-2/P140210_15260001.jpg

sweets

http://i149.photobucket.com/albums/s57/world-2/P140210_15050001.jpg

http://i149.photobucket.com/albums/s57/world-2/P140210_15060002.jpg

London China Town

http://i149.photobucket.com/albums/s57/world-2/P180210_12210001.jpg

http://i149.photobucket.com/albums/s57/world-2/P180210_12170001.jpg


Gong Xi Fa Cai

http://i149.photobucket.com/albums/s57/world-2/P180210_12140001.jpg

^^ Cute little Chinatown and yummy snacks! You are not that tiny after all.. :)

Haha am I taller than your wife :D

Which one you are talking about? I have so many that I don't even remember their names! :D

eat "Quanjude" Beijing duck with family, (not in Beijing but a small town in Hebei province)

http://i757.photobucket.com/albums/xx216/davidwei01/20100220145_resize.jpg

http://i757.photobucket.com/albums/xx216/davidwei01/20100220147_resize.jpg

http://i757.photobucket.com/albums/xx216/davidwei01/20100220148_resize.jpg

http://i757.photobucket.com/albums/xx216/davidwei01/20100220150_resize.jpg

http://i757.photobucket.com/albums/xx216/davidwei01/20100220149_resize.jpg

http://i757.photobucket.com/albums/xx216/davidwei01/20100220151_resize.jpg

http://i757.photobucket.com/albums/xx216/davidwei01/20100220154_resize.jpg

What are the last three dishes?

^^ it was also my first time eating those:

#1 Yum strawberry (desert)
#2 Bean sauce meat in corn cake with shrimp
#3 Savvy shrimp in eggplant piece

Hm, interesting.. Thanks! :) I thought the strawberry was duck egg yolk. :D

Which one you are talking about? I have so many that I don't even remember their names! :D
YF still bragging about his eleven wives I see... :ohno:

Actually, there are 12. :D

Actually, there are 12. :D
What!? Another one?? You didn't invite me to the ceremony! :bash: