Chinese cuisine

[dingyunyang179]

Shandong cuisine 山东菜
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"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
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Zha Li Huang（Fried Oyster）炸蛎黄
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Dezhou Pa Ji(Dezhou style chicken)德州扒鸡
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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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[dingyunyang179]

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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[dingyunyang179]

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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[dingyunyang179]

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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[dingyunyang179]

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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[Euromax]

oooooh myy mouth turns into waterr , 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!!!!!

[dingyunyang179]

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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[dingyunyang179]

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
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Wu Han Ya Bo Zi (Wuhan Style duck neck in Brown Sauce)武汉鸭脖子
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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.
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Huang Pi San He(braised fish ball&pork ball&pork cake,huangpi style)黄陂三合
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Jian Xia Bing(Pan-Fried shrimp cake)煎虾饼
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[dingyunyang179]

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

[big-dog]

wow, great collection.

Thank you Ding.

[YelloPerilo]

I'm hungry!

[Pangu]

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.

[dingyunyang179]

Originally Posted by Pangu

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？

[dingyunyang179]

Shanghai cuisine 上海菜
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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
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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.
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Da Zha Xie (Da Zha Crab)大闸蟹
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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.
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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.
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Rou Si Huang Dou Tang(soup with Shredded Pork and soy bean)肉丝黄豆汤
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Shang Hai You Bao Xia(Stire-Fried Shrimps, Shanghai Styl上海油爆虾
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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
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Xia You Ji(shrimp oil chicken)虾油鸡
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[dingyunyang179]

Xinjiang cuisine新疆菜
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http://en.yahtour.com/whattodo/dinin...-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.
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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.
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Kao Quan Yang(roasted whole lamb )烤全羊
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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.
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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.
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Da Pan Ji(Big plate chicken) 大盘鸡
Maybe it's the most famous xinjiang cuisine in China.
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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.
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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.
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Nang Bao Rou(Tunurkawab)馕包肉
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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.
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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.
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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.
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[dingyunyang179]

Guizhou cuisine贵州菜
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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
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Suan Cai Yu(Boiled Fish with Pickled Cabbage and Chili)酸菜鱼
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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.
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Zun Yi Yang Rou Fen (Zunyi style mutton Rice Noodle)遵义羊肉粉
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Qing Jiao Bao Tong Zi Ji(Fried spring chicken with green pepper)青椒爆童子鸡
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Miao Jia Gan Guo Ji(Miao dried spicy chicken)苗家干锅鸡
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Miao Jia Pai Gu Guan La Chang(Miao steamede sausages with ribs)苗家排骨灌香肠
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La Rou Chao Jue Ba(Local sticky cake with bacon)腊肉炒蕨粑
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Xiao Mi Zha(steamed millet cake with chinese date)小米喳
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Lian Ai Dou Fu Guo(LOVER'S TOFU)恋爱豆腐果
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Hua Xi Niu Rou Fen(rice noodles with beef slices,Huaxi style)花溪牛肉粉
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Chang Wang Mian(Changwang noodles)肠旺面
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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.
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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.
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Mi Dou Fu[rice flour tofu],米豆腐
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Guizhou Yu Dong,[Frozen fish，Guizhou style],贵州鱼冻
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Suan Tang Yu[fish in sour soup ]酸汤鱼
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Zi Hua Ji[sauteed chicken with purple mushroom]紫花鸡
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Daozhen Dou Fu[Tofu,Daozhen style]道真豆腐
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[HKG]

Originally Posted by dingyunyang179

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...spy+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?　

[dingyunyang179]

Thank you

[big-dog]

Originally Posted by dingyunyang179

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.

[HKG]

Originally Posted by AltinD

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

haha the first time to hear Hakka noodles