Chinese cuisine

[dingyunyang179]

Guangxi cuisine广西菜



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




Niu Ba(dried beef)牛巴





Gui Lin Mi Fen(Rice noodles,Guilin style)桂林米粉





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.





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.






Gui Lin Song Gao(Muffin.Guilin style)桂林松糕





Guang Xi Yan Yu(pickled dish,Guangxi style)腌鱼







Ba Xian Fen(Eight-immortal Rice noodles)八仙粉







Suan Ye(Pickle)酸野
Nobody can resist the yummy of pickle. Pickle is made by pickling fruits and vegetables with vinegar.





Wu Zhou Ji(chicken,Wuzhou style)梧州鸡




Guang Xi Ning Meng Ya( duck in lemon sauce,Guangxi style)广西柠檬鸭



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.

[big-dog]

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

[snow is red]

Originally Posted by big-dog

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

I agree.

[dingyunyang179]

Hainan cuisine海南菜


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




Dong Shan Yang(Dongshan mutton)东山羊



Jia Ji Ya(Jiaji duck)加积鸭





He le Xie(Hele crab)合乐蟹




Yang Tao Yu Tang(Carambola fish soup)杨桃鱼汤




Hai Nan Yu Tou Fan(Hainanese taro rice)海南芋头饭



Hai Nan Mo Yu Wan( Cuttlefish ball)海南墨鱼丸




Yi Fu Mian(Yifu noodles)伊府面





Li Zu Zha Lu Rou(Li people's fried Venison) 黎族炸鹿肉



Li Zu Zhu Tong Fan (Li people's Thick bamboo tube meal) 黎族竹筒饭



Ye Zhi Ga Li Ji(Curry Chicken with Milk cake)椰汁咖喱鸡



Ye Zhi Mu Shu Gao( Cassava with Coconut Milk cake)椰汁木薯糕




Ye Zhi Ta (Egg with Coconut Milk Tart)椰汁挞

[big-dog]

Hainanese Chicken Rice is very popular in Singapore and Malaysia.

[dingyunyang179]

Originally Posted by big-dog

Hainanese Chicken Rice is very popular in Singapore and Malaysia.

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

[daidaiworm]

yummy, yummy

[dingyunyang179]

Yunnan cuisine云南菜


http://www.chinaculture.org/gb/en_ch...tent_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



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.



Qi Guo Ji (Steam pot chicken)气锅鸡
chicken steamed with tonic herbs in a special ceramic pot




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.



Shiping Dou Fu Tofu(Shiping style)石屏豆腐




Er Kuai (highly refined and compressed rice cakes) 饵块



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.






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.



Lijiang La Pai Gu Huo Guo(preserved chop hot pot,Lijiang style)丽江腊排骨火锅



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".

[antovador]

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.

[HKG]

Originally Posted by Federicoft

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 )



Have you ever try to put salt on cola?

[dingyunyang179]

Jiangxi cuisine江西菜




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





Xian Dan Niu Rou Bo Cai (Scrambled eggs with beef and spinach)鲜蛋牛肉菠菜



Jiang Xi San Bei Ji(Stewed Chicken with Three Cups Sauce,Jiangxi Style)江西三杯鸡



Dong Sun Chao La Rou(Sauteed preserved pork with Bamboo Shoots)冬笋炒腊肉




Wa Guan Tang(Soup in Crock)瓦罐汤





Jia Xiang Dou Fu(hometown Tofu)家乡豆腐



Xiao Chao Niu Rou(Sauteed Beef Fillet)小炒牛肉




Wen Shan Ji Ding(Mr'WenTianxiang's Chicken)文山鸡丁




Wen Shan Rou Ding(Mr'WenTianxiang's pork) 文山肉丁




Ban Li Men Rou(Braised pork with Chestnuts) 板栗焖肉



Hong Su Rou(Braised crispy Pork) 红酥肉




Chen Pi Tu Rou(Tangerine-Flavored Rabbit Meat) 陈皮兔肉



Yu Bing(Fish Pancake) 鱼饼

[antovador]

Originally Posted by HKG

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

[Sen]

,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...

[Pangu]

Originally Posted by antovador

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".

Originally Posted by Sen

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.

[HKG]

Originally Posted by Sen

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。

[Sen]

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

[HKG]

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

[dingyunyang179]

Shaanxi cuisine陕西菜


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




Yang Rou Pao Mo(ｓｈｒｅｄｄｅｄ　ｐａｎｃａｋｅ　ｉｎ　ｍｕｔｔｏｎ　broth)羊肉泡馍



Rou Jia Mo(Shaanxi sandwich) 肉夹馍



Shaanxi Liang Pi(ｓｔｅａｍｅｄ　ｃｏｌｄ　ｎｏｏｄｌｅｓ,Shaanxi style)陕西凉皮



Huang Gui Shi Zi Bing(deep-fried persimmon pastry)黄桂柿子饼



Yang Yu Ca Ca( potato shreds steamed with flour)洋芋擦擦



Bai Tang Mian(noodles with hot and sour soup)摆汤面


You Po Che Mian(Hand-pulled Noodles with Oil)油泼扯面



Qishan Shao Zi Mian(Qishan Noodles with Minced Pork in Chili Bean Paste)岐山臊子面




Nai Tang Guo Zi Yu(Guozi Fish in Milky Soup)奶汤锅子鱼


　　　　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


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


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

[dingyunyang179]

Henan cuisine河南菜



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




Zhuxianzhen Wu Xiang Dou Fu Gan(Spiced tofu jerky,Zhuxianzhen town style)朱仙镇五香豆腐干




Shan Yao Rou Juan(Pork rolls with Chinese Yam )山药肉卷



Niang Fan Qie(tomato tart)酿番茄




Xian Gu Yu Pian(Sliced Fish with mushroom)鲜菇鱼片



Guan Ji Shao Ji(Guan's red cooked chicken)关记烧鸡



Xiang Chun Hong Dan(baked egg with Chinese toon) 香椿烘蛋



Henan Hui Mian(braised noodles,Henan style)河南烩面



Jin Sha Dong Gua Tiao(Golden White Gourd slices) 金沙冬瓜条




Lu Dan(Marinated Egg) 卤蛋






Rou Si Jue Cai(sauteed shreded prok with fern)肉丝蕨菜




Huanghe Cu Yu(Huanghe river fish in vinegar gravy)黄河醋鱼



Wu Xiang Rou(spicy pork) 五香肉



Luoyang Rou Pian(Pork slices,Luoyang style)洛阳肉片

[dingyunyang179]

Shanxi cuisine山西菜


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



Zhan Xiang Yu Pian(fragrant fish slices) 湛香鱼片



Quwo La Niu Rou(preserved pork,Quwo style)曲沃腊牛肉



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



Jiang Zhi Ya Zi(duck in Brown Sauce )酱汁鸭子



He Ye Ya(Steamed Duck in Lotus Leaf)荷叶鸭




Fu Rong Ya(Lotus duck)芙蓉鸭



Tang Cu Ji Juan(Sweet and Sour chicken rolls) 糖醋鸡卷



Shanxi Shao Ji(red cooked duck，Shanxi style)山西烧鸭



Dang Shen Wei Yang Rou(Simmer lamb with Codonopsis) 党参煨羊肉



Huang Qi Yang Rou Tang(lamb and astragalus soup)黄芪羊肉汤




Gaoping Dou Fu(tofu，Gaoping style)高平豆腐