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China
/ Food and Drink
Chinese
culinary art, with a long history and many different
sources, is world famous. With different regions,
produce, climate, historical condition and food and
drink customs, Chinese cuisine has gradully built
up a wide range of unique local and specialized dishes
and local flavor refreshments to endless charm.
Cantonese
Cuisine
This
adopts the good points of all other culinary schools
and its selection of material extensive. River and
sea food are widely used. Cantonese cuisine pays attention
to using fresh material and unique cooking methods.
Representative dishes are stewed three kinds of snake,
snake soup, casserole mountain turtle and crispy skin
suckling pig.
Shandong
Cuisine
Shandong
food chooses extensive and fine material. It has much
originality in cooking seafood. Representative dishes
inlcude stewed sea cucumber with scallion, stewed
snakehead eggs, sea slugs with crab ovum, Dezhou grilled
chicken and walnut kernel in cream soup.
Sichuan
Cuisine
It
is famous at home and abroad for its hot peppery flavor.
The wide variety of tastes is summed up in the phrase
"a hundred dishes with a hundred flavors". Famous
dishes include saute shredded pork with fish flavor,
saute diced pork, strange tasting chicken, steamed
beancurd with minced pork in pepper sauce and dry
roast rock carp.
Huaiyang Cuisine
Huaiyang
food, by integrating the cream of dishes in Yangzhou,
Zhenjiang, Huaian and other places south of the Yangtze
River, are represetative flavors among Jiangsu food.
They stress freshness and tenderness, careful preparation,
cutting skill, bright color, beautiful arrangement
and light flavoring. Famous dishes include beggar's
chicken, fred mandarin fish with sweet and sour sauce,
sliced chicken with egg white, salted duck, steam
crab meat and minced pork balls cooked is a casserole
and steamed fish.
Court
Food
They
are dishes that used to be cooked in the lmperial
Kitchen for emperors and empresses and were developed
on the basis of Shandong dishes. The main characteristics
of court dishes we paying spncial attention to material
selection, fine cooking, fresh and tender in taste.
Court dishes pay attention to dish names, condiments
and exact proportions and the style for serving is
also special.
Vegetarian
Food
It
is important component of Chinese food with a long
history. Chinese vegetarian food has been popular
since the Song Dynasty (960-1279) and it was greatly
developed in the Ming and Qing dynasties (368-19111).
It is divided into three schools: Monastery Vegetarian
Food, Court Vegetarian Food and Folk Vegetarian Food.
The Main features of vegetarian food ate unique style
and being beneficial to health. Man materials include
green leaf vegetables, fruit, edible mushrooms and
beancurd products with vegetable oil as condiment,
being delicious in taste, rich in nutrition easy to
digest and helpful is preventing cancer. Famous dishes
include vegetarian ' chicken", braised vegetarian
"meat" with bean sauce, vegetarian "pork tripe", vegetorian
'ham", vegeteble accessories, gluten with Xianggu
mushroom, sour and hot beancurd slices, vegetarian
'shrimps", Chinese toon "fish" and small soft vegetarian
"pork". All dishes are not really meat but are processed
to look and taste like it.
Medicinal
Dishes
They
are also called food and drink therapy and are an
important component in Chinese cuisine. As early as
in the Warring States Period (475-521 BC), China's
ancestors understood the relationship between food
and health. Proper food can prolong life. China's
master chefs have learned from theory of traditional
Chinese medicine and discovered a set of scientific
food therapy. Famous medicinal dishes include lily
chicken soup, pearl powder shrimps, heavenly carp,
preserved duck with bean sauce and minced pork fuling
buns.
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