General Introduction to Chinese Food and DrinkChinese food and drink attach a special meaning towards the Chinese people. They have a common saying: “The masses regard food as their heaven”, which means that food is people's primal want. Eating does not just mean to fill the stomach. Having food at one's disposal, being able to consume a good amount of food, and knowing what and how to eat are all viewed as a good fortune. The Chinese Philosopher Lao Tzu once said: "Governing agreat nation is much like cooking a small fish." He meant thatgoverning a country required just the right seasonings andadjustments for successful results. This metaphor clearly illustratesthe significance of food in Chinese culture. The importance of food in Chinese culture and daily life is reflected in greetings. For instance, instead of asking “How are you?” (ni hao ma 你好吗), it is quite normal to ask “Have you eaten?” (chi fan le me 吃饭了吗). The logic behind is that people who have just eaten should feel well and happy.How are balance and harmony contained in Chinese food and drink?A meal in Chinese culture is typically seen as consisting of two general components. One is main food --- a carbohydrate source or starch, typically rice (predominant in southern parts of China), noodles, or buns (predominant in northern parts of China). The other one is accompanying dishes, such as vegetables, fish, meat or other items. This is different from Western meals which meat or animal protein is often considered as the main dish. In fact, it is a harmony among grain, vegetable and meat.Chinese foods pay much attention on perfect harmony with the color, aroma, taste and shape, which share equal importance in the preparation of each dish, thereby, satisfying the gustatory, olfactory, and visual senses. A good dish itself is a work of art which can be attractive to every sensory organ of people.Usually, a meat or a vegetable dish is prepared from one main ingredient and two to three secondary ingredients. These ingredients‟ colors, aromas, tastes, shapes and nutrition should match each other very well. It is then cooked with the appropriate method, seasonings and sauces to result in an aesthetically attractive dish. The primary methods of preparation include stir-frying, stewing, steaming, deep-frying, flash-frying, and pan-frying.Chinese people like having meals together with their relativesand friends. All people have their own main food but share disheswhich are put in the center of table. Despite of hygiene concern, theatmosphere is very lively and the relationship of the peoplebecomes closer due to the sharing. It is why the family reunion mealis so important for every family member. It is not only a time toenjoy delicious and various foods and drinks, but an occasion to unit a family together.Wh at‟s more, friends also have meals together to improve their friendship. Businessmen have meals together to establish new business and preserve old ones. People have meals together on the occasion of the birth of babies, weddings, birthdays, academic or professional promotions and evenburial. Eating is much more than physical enjoyment and it is a good way to maintain social harmony. As we all know, Chinese people like eating food with chopsticks. They are very difficult for some western people who usually use spoons and knives. It might be the simplest eating tools. The two sticks also express the wisdom of harmony and balance.Drinking is not an exception. Good tea is a perfect mixture of tea leaves, water and vessel. People with high demand on teadrinking like to steep tea with snow on flowers, spring or rain,which can best present the flavor of tea leaves. Tea drinkingaficionados usually enjoy the beauty and feel of teapots. Good teavessels can preserve heat, make flavor more natural and lingering.Beautifully shaped and elegantly colored, those vessels are gracefulworks of art, making tea drinking an action of art, elegance and romance.How can Chinese food and drink preserve health?Nutrition is also an important concern. The principle of the harmonization of foods can be traced back to Yi Yin, the scholar of Shang dynasty. He related the five flavors of sweet, sour bitter, piquant, and salty to the nutritional needs of the five major organ systems of the body --- heart, liver, spleen/pancreas, lungs and kidneys, and stressed their roles in maintaining good physical health. In fact, many of the plants used in Chinese cooking, such as scallions, fresh ginger root, garlic, dried lily buds, tree fungus, and so forth, have properties of preventing and alleviating various illnesses. The Chinese have a traditional belief in the medicinal value offood, and that food and medicine share the same origin. This viewcould be considered as a forerunner of nutritional science in China.The correct ingredient proportions must be adhered to in thepreparation of each dish or soup in order to ensure full nutritionalvalue.Tea is China's national drink. It contains vitamins, teaderivatives, essential oils, and fluoride. Since it can improveeyesight and alertness, Chinese believe that frequent tea drinkersenjoy an increased life span. Tea has come to be generally recognized as a natural health food.Its medical properties and benefits to the human body have actually been scientifically proven. Today, scientific research in both Eastern and Western world is providing strong evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study, indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent.Anhui CuisineAnhui cuisine (徽菜) is one of the Eight Culinary Traditions of China . It is derived from the native cooking styles of the Yellow Mountains region in China and is similar to Jiangsu cuisine. Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively unelaborate methods of preparation.What are the main styles of Anhui cuisine?Anhui cuisine consists of three styles: Yangtze River region, Huai Riverregion, and southern Anhui region.South Anhui Cuisine, the origin and main component of Anhui Cuisine,uses ham and crystal sugar as seasonings and has a salty and delicious taste andpleasant aromas.Yangtze River region Cuisine is known for dishes prepared with aquaticproducts andfowls, featuring clear, refreshing, crisp, tender, delicious and mellow tastes.Huai River region Cuisine is salty, plus slightly spicy, with coriander and peppers as seasonings.What are the popular features of Anhui cuisine?Anhui cuisine is known for its use of wild herbs, both land and sea,and simple methods of preparation, where braising and stewing arecommon techniques. Frying and stir-frying are used much lessfrequently in Anhui cuisine than in other Chinese culinary traditions.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, although 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.What are the famous dishes of Anhui cuisine?Li Hongzhang Hodge-Podge (李鸿章杂烩)A popular dish named after Anhui's Li Hongzhang, who was a topofficial of the late Qing Dynasty (1644-1911). The dish, a complex soup,is somewhat salty with a hint of sweetness. Many types of ingredients canbe used in the dish but the most common include sea cucumber, fish,squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.Luzhou Roast Duck (庐州烤鸭)A popular dish from the provincial capital Hefei, which first gained renown when it was given in tribute to the Imperial Court. Luzhou Roast Duck has won awards and distinction within China .Sanhe Shrimp Paste （三河虾糊）A regional dish that originated in the ancient city of Sanhe, but can currently be found in neighboring Hefei. The dish's main components are rice flour and a regional species of small white shrimp. The shrimp are stir fried with leeks and soy sauce, meanwhile the rice flour is soaked in water and later added to the shrimp. The dish must be eaten with a spoon, is pleasantly salty, and is brown in color.Egg Dumplings （农家蛋饺）These dumplings, usually associated with rural cooking, use thin sheets of egg instead of flour forthe wrapping. Egg dumplings traditionally use pork as a filling. In preparation a ladle is lightly coated with oil and heated, well beaten eggs are spooned into the ladle and cooked until the egg mixture forms into a dumpling wrapper. The pork filling is then spooned into the egg wrapping and finally it is steamed.Wushan Imperial Goose (吴山贡鹅)The history of Wushan Imperial Goose dates back more than1,000years to the Tang Dynasty . The dish is light in color while it is fragrant andsalty in taste. Hunan CuisineHunan cuisine, sometimes called Xiang cuisine (湖南菜 or 湘菜;), is generally considered in China as one of the eight main cooking styles. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area.What is Hunan cuisine famous for?The cuisine gives priority to abundance, fatness, smoothness andmoistness, mostly take chili as the main course. It not only has thesaltiness of the North and the sweetness of the South, but also thehotness and sourness of local characteristics.It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being fresh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.Hunan cuisine has varied cooking techniques such as sautéing, stir-frying, steaming and smoking. It is especially good at "stewing" dishes. However, it is most skillful in braising and baking, by which dishes of original flavor can be cooked.Hunan cuisine is also famous for its excellence in cutting techniques, appearance and flavor. The dishes are changeable with all shapes. The special seasonings of the cuisine include soy sauce, tea seed oil, spicy oil, Chinese red pepper, fennel and cassia bark, which add color to the cuisine, which is noted for pungency. The Hunan chili is especially spicy, and local people have a preference for chili which they put in almost everything they eat.How do the geographical factors affect Hunan cuisine?Hunan is known as "the land of fish and rice". Like the west inlatitude, it has the added bonus of lowlands for rice cultivation and arich ocean's edge for fish. So rice and seafood is common in Hunancuisine.Hunan food is hot because the climate is very humid, whichmakes it difficult for human body to eliminate moisture. Local peopleeat hot peppers to help remove excess dampness and cold in the body.What are the features of Hunan cuisine?Chili, pepper and shallot are usually necessaries in Hunancuisine. The characteristic of Hunan cooking is the liberal use ofchillis, which gives it thick and pungent flavor. Hunan cuisine isknown for being dry hot or purely hot. Hunan cuisine is often spicierand contains a larger variety of ingredients. Chili, peppers, garlic andan unusual sauce, called "strange-flavor" sauce on some menus,enliven many dishes, with a somewhat drier intensity than thatof their Sichuan counterparts.Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes.Another feature of Hunan cuisine is that the menu will change following the season's alternation. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, for heating the blood in the cold months. A special hot pot called "lover's hot pot" is famous for splitting the pot into a spicy and a lighter side.What are the famous courses of Hunan cuisine?Representative dishes:Beer duck (啤酒鸭)Changsha-style rice vermicelli (长沙米粉)Changsha-style stinky tofu (长沙臭豆腐)Dong'an chicken (东安子鸡)"Dry-wok" chicken (干锅鸡)Home-style bean curd (家常豆腐)Lotus seeds in rock sugar syrup (冰糖湘莲)Mao's braised pork (毛氏红烧肉)Numbing-and-hot chicken (麻辣子鸡)Smoky flavours steamed together (腊味合蒸)Steamed fish heads in chili sauce (剁椒蒸鱼头)Stir-fried duck blood (炒血鸭)Stir-fried meat with douchi and chilli peppers (豆豉辣椒炒肉)Pearly meatballs (珍珠肉丸)Well-known Snacks:Pumpkin cakeFermented Bean CurdSisters… Glutinous Rice BallsXiangtan RollHengyang Pailou Tangyuan (stuffed balls made of glutinous rice flour served in soup)Shrimp CakeRice TeaWhat is the established history of Hunan cuisine?The history of the cooking skills employed in the Hunan cuisinedate back many centuries. As early as the Western Han Dynasty , 2,100years ago, the cooking skills of Hunan cuisine reached a high standard.During the course of its history, Hunan cuisine assimilated a variety ofcuisine styles, and then developed its own style. Now it contains morethan 4,000 dishes, amongwhich over 300 dishes are very famous, such as fried chicken with Sichuan spicy sauce and smoked pork with dried long green beans.Fujian CuisineFujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian cuisine(闽菜)is derived from the native cooking style of the province of Fujian,China . Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, as well as retaining the original flavour of the main ingredients instead of masking them.Why did Fujian cuisine become popular around the world?Fujian's economy and culture began to flourish after the Southern SongDynasty (1127-1279). During the middle Qing Dynasty around 18th century,famous Fujian officials and literati promoted the Fujian cuisine so itgradually spread to other parts of China . As Fujian people have emigratedoverseas, their cuisine has become popular in Taiwan and abroad.What are the four branches composing Fujian cuisine?Fujian cuisine consists of four styles:Fuzhou: The taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for its soups.Western Fujian: There are often slight spicy tastes from mustard and pepper and the cooking methods are often steam, fry and stir-fry.Southern Fujian: Southern Fujian dishes are sweet and hot and use hot sauces, custard, and orange juice as flavorings. Spicy and sweet tastes are often found and the selection of sauces used is elaborate.Quanzhou: The least oily but with strongest taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.What characterizes Fujian cuisine?Fujian cuisine is characterized by the following four aspects:(1)Ingredients of seafood and mountain delicacies: Fujian cuisineemphasizes seafood and mountain delicacies. Many mountain delicaciessuch as mushroom, bamboo shoots and tremella are often found here.The coastal area produce 167 varieties of fish and 90 kinds of turtles andshellfish. It also produces edible bird's nests, cuttlefish, and sturgeon,which are all used in Fujian cuisine. The local people are good atcooking seafood, featuring inmethods of stewing, boiling, braising, quick-boiling, and steaming, etc.(2) Fine slicing techniques: Chefs are skilled in the use of a kitchen knife, full of interest. Fujiancuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. Everything sliced serves its original aroma.(3) Various soup and broth: The Fujian people are peculiar about soup, which is full of changes. The most characteristic aspect of Fujian cuisine is that its dishes are served in soup.(4) Exquisite culinary art: Dishes are meticulously prepared, refined and graceful. Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.(5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.What are the famous dishes of Fujian cuisine?Typical dishes are Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, litchi fish, and mussels quick-boiled in chicken broth, of which Buddha-jumping-over-the-wall is the most famous; the name implies the dish is so delicious that even the Buddha would jump over a wall to have a taste once he smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another Fujian delicacy.Buddha Jumps over WallWith a history of over 100 years, Monk Jumps over Wall is prepared withmore than 20 ingredients, such as chicken, duck, pig…s trotters and mutton,and stewed over a low fire with a jar for holding Shaoxing wine.Whenever this dish is served, the whole restaurant will be full of aromas.In the past a scholar composed a poem, saying: "All the neighbors enjoypleasant aromas when the dish is served; and even a Buddha who is attracted by the smell jumps over the wall."Mussels quick-boiled in chicken brothThis nutritious dish is noted for clear soup, white and tender meat, and a refreshing and delicious taste. Fujian is also notable for yenpi (燕皮), a thin wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yenpi is used to make rouyen (肉燕), a type of wonton.This nutritious dish is noted for clear soup, white and tender meat, and a refreshing and delicious taste.Fujian is also notable for yenpi (燕皮), a thin wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yenpi is used to make rouyen (肉燕), a type of wonton.Zhejiang CuisineZhejiang 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.What are the main styles of Zhejiang cuisine?The cuisine consists of at least three styles, each originating from a cityin the province: the Hangzhou style is characterized by rich variationsand the utilization of bamboo shoots, the Shaoxing style specializes inpoultry and freshwater fish, and the Ningbo style specializing inseafood, with emphasis on freshness and salty dishes. Some sources also include the Wenzhoustyle as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.Hangzhou cuisine is the most famous one among the three, and ischaracterized by its elaborate preparation and varying techniques ofcooking, such as sauteing, stewing, and stir- and deep-frying.Hangzhou food tastes fresh and crisp, varying with the change ofseason. Ningbo food is a bit salty but delicious. Specializing insteamed, roasted and braised seafood, Ningbocuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.What are the features contributing to Zhejiang cuisines’ prestige?Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying,simmering and steaming, obtaining the natural flavor and taste.Special care is taken in the cooking process to make the food fresh,crispy and tender. Thanks to exquisite preparation, the dishes are notonly delicious in taste but are also extremely elegant in appearance.Zhejiang cuisine is best represented byHangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etcWhat typical dishes can we appreciate when coming to Zhejiang?Some of its representative dishes include:1. Dongpo rou (東坡肉) Fried pork belly stewed in soy sauce and wine.2. Xi Hu cu yu (西湖醋鱼) or West Lake fish in vinegar.3. Jiaohua ji (叫花鸡) or beggar's chicken. Legend has it that "Beggar'schicken" was invented by a Hangzhou thief. The story goes that because thethief had no stove, he wrapped the stolen bird in clay and baked it in a hole inthe ground;another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!Jiangsu CuisineJiangsu cuisine, also known as Su Cai for short, is one the Eight Culinary Traditions of China , and consists of the styles of Yangzhou, Nanjing , Suzhou and Zhenjiang dishes. It is derived from the native cooking styles of the Jiangsu region in China. It is very famous in the whole world for its distinctivestyle and taste. It is especially popular in the lower reach of the Yangtze River .What are the main characteristics of Jiangsu cuisine?1 1.Jiangsu cuisine is distinguished for exquisite ingredients,freshness and aliveness.2 2.High cutting techniques.3 3.Have a good command of duration and degree of heating andcooking.4 4.Good at keeping the original taste one particular taste for onedish. All dishes have light, mellow and refreshing tastes. YangzhouCuisine is light and elegant;Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.5.Pay great attention to soup, which is strong but not greasy, and delicious.What are the main branches of Jiangsu cuisine?Jiangsu dishes can be classified into that of Suzhou -Wuxi style andZhenjiang-Yangzhou style. The feature of Suzhou-style dishes is theirnatural flavor in original stock and a mixture of salty and sweet taste.The characteristics of Zhenjiang-Yangzhou style food are best describedby the saying that "the soup is so clear that you can see the bottom of thebowl and the sauce is so thick that it turns creamy white".Suzhou emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.Wuxi its proximity to the Lake Tai means it is notable for wide variety of fresh water produce,for example "the Three Whites (San Bai)"Huaiyang Cuisine, the main style of Jiangsu cuisine, plonged with its fine cutting technique, good at fresh fish cooking as well as the dish made of chicken and meat. It also emphasizes the fire level control, the cooking methods of simmer, stew, braise etc.What are the typical dishes of Jiangsu cuisine worth tasting?Typical courses of Jiangsu cuisine are Jinling salted dried duck(Nanjing 's most famous dish), crystal meat (pork heals in a bright, brownsauce), clear crab shell meatballs (pork meatballs in crab shell powder,fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, hamand pea leaves), triple combo duck, dried duck, and Farewell MyConcubine (soft-shelled turtlestewed with many other ingredients such as chicken, mushrooms and wine).Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.Guangdong Cuisine(Cantonese Cuisine)Cantonese ( Yuet ) cuisine or Guangzhou cuisine comes from Guangdong Province in Southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China . It enjoys great prestige among the eight great traditions of Chinese cuisine.Why is Guangzhou cuisine so developed ?Guangdong dishes originated in Lingnan. Historically, Guangzhou wasa key port for China's international trade. As the economy developed, sodid the food culture. Guangdong cooking was embraced incessantlywithout sacrificing its own feature. Guangdong has many overseasChinese, who have brought back cooking techniques from other countries,resulting in the famous Guangdong style.What are the characteristics of Cantonese cuisine?With the advantages of all delicacies from all over the country, GuangdongCuisine has gradually formed its own characteristics - using a wide varietyof ingredients, offering food of all tastes, shapes and colors, good atchanging, and serving light food in summer and autumn, and strong andmellow food in winter and spring. It emphasizes flavors which are clearbut not light, refreshing but not common, tender but not crude, and shinybut not oily. Guangdong Cuisine features sour, bitter, spicy and delicioustastes with a clear and fragrant smell. Guangdongsnacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes."What are the three types of Cantonese cuisine?Guangdong cuisine has three branches: Guangzhou, Chaozhou andDongjiang. Guangdong cuisine dominated by Guangzhou style isbecoming increasingly popular across the country.Guangzhou , the place of origin of Guangdong Cuisine, offers more than2,000 kinds of dishes, which represent all strong points of variouscuisine styles inChina. Prepared with high-quality materials, and varied ingredients, Guangzhou Cuisine is composed of light, delicious, refreshing and nutritious dishes with sour, sweet, bitter, spicy, salty and delicious tastes. Many dishes are good to the people‘s health.Chaozhou food is similar to Fujian cuisine because Chaozhou neighbors Fujian Province. It stresses seafood and many dishes are served in soup. Its flavors are thick, delicious, and sweet. Cooks like to use fish sauce, hot sauce and red vinegar.Dongjiang Hakka Cuisine which are popular in Heyuan region, are known as Hakka Cuisine. Fat, salty and well done, many dishes of Hakka Cuisine can help nourish yin, qi and the kidney, reduce heat, clear the lung, brighten the eyes, and improve the skin. Famous dishes include Dongjiang Salted Chicken, Dongjiang Bean Curd with Filling, Salty and Fragrant Chicken, Crystal Duck, Mandarin Fish in Soup, Steamed Chicken, Beef Set Meal, Delicacies from Xingang Lake, in addition to local refreshments, such as Bawanghua Rice Noodles, and Niujin Cake.Dongjiang food, which is represented by Huizhou food, emphasizes domestic animals and poultry. Its dishes are slightly salty with simple sauces.What are the typical cooking techniques possessed by GuangdongCuisine?The most characteristic cooking methods of Guangdong Cuisine arecooking in wine, cooking in salt, baking in a pan, and soft – frying.Cooking in wine means the main ingredient is steamed in alcoholicvapor. The most typical dish is twin pigeons cooked in rose wine. Twocleaned pigeons on two chopsticks are placed in an earthen bowl so asto keep themaway from the bottom. Place a cup of rose wine between the pigeons, then put the bowl inside an iron pot and heat the pot until the pigeons are well done. Half a cup of wine will remain without the slightest smell of wine, but the pigeons will have acquired an appealing fragrance of rose wine. Cooking in salt means the preserved ingredient (a whole chicken, for example) is buried in heated salt until it is well done. The most famous of these dishes is Salt – Cooked Chicken from Dongjiang. Baking in a pan means the ingredients are put in an iron pan with a cast iron lid. The pan is covered with a red – hot cast – iron lid and heated until the dish is done. A typical dish of this type is baked egg.Soft – frying is another unique cooking method of the Guangdong cuisine. The main ingredients are liquid or semi – liquid, such as fresh milk and minced chicken. The technique is: heat the pan over a hot fire, then pour some oil in the pan to coat the bottom, Add a little more oil and stir in the ingredients over a medium to low fire. Typical dishes are stir – fried fresh milk and stir – fried eggs.What are the famous Cantonese dishes?There are so many delicious dishes and snack in Cantonese cuisine thatamounts to 2000 kinds. Here just list some of them.Fried Bean CurdFresh ShrimpsBaiyun Pig's TrottersRoast Piglet with Crisp SkinDongjiang Salted ChickenRefreshing Beef BallsTaiye ChickenFried Jelly Fish.Shandong CuisineShandong cuisine, which is more commonly known as Lu cuisines, are oneof the Eight Culinary Traditions of China, andis also ranked among the fourmost influential among these ("Four Great Traditions"). It is derived fromthe native cooking styles of Shandong, an eastern coastal province of China.What are the two types of Shandong cuisine?Shandong cuisine consists of two major styles. Jiaodong style encompasses dishes from eastern Shandong like Fushan, Qingdao, Yantai and surrounding regions, characterized by seafood cooking,。
