[I:http://www.naturmeds.info/wp-content/uploads/2010/08/RobertoGonzales21.jpg]Szechuan, Cantonese and Hunan are some of the favored Chinese food in the US. Chinese food is popular the world over and some of them are particularly popular in the United states of America, Hunan, Cantonese and Szechuan to name a few.
Cantonese cuisine tends to be mild, with lesser emphasis on chillies and more on the inherent flavors of fresh ingredients. Because of Canton’s closeness to the water, fresh seafood also features prominently. Nearly all Americanized Chinese food is based on classic Cantonese preparation, due both to the large influx of immigrants from the zone as well as the fact that the subtlety in tang is more in tune with what Americans like.
Shark-fin soup, barbecued red-cooked meat(Dhar siu) and stir fried vegetables are some of the famous Cantonese dishes in USA.
Szechuan food is hotter, using an array of chillies – most notably tongue-numbing Szechuan peppers and fiery chilli bean paste. As the area is warm and humid, there’s a stress on preservation techniques like tea-smoking, salting, and pickling. Even though pork and chicken are the most commonly consumed meat in China, beef plays a bigger role in Szechuan cuisines because of the extensive presence of oxen for farming. As oxen meat can be tough, it is usually thin-sliced and stir-fried.
Szechuan staples comprises of Kung Pao chicken, Dan dan noodles,Tea-smoked duck.
Hunan cooking is much like Szechuan, although commonly even spicier, and with a taste for flavor combos like sweet and sour or hot and sour. Smoking, drying and pickling are common and the food is generally cooked for long and more often than not involves an elaborate preparation routine with lengthy recipes. Hunan uses a wide variety of spices and needless to say the land where this cuisine originated is rich in spices and herb plantations.
Gogan chicken, Mao’s braised pork and oxtail porridge are a few of the well-liked Hunan dishes.
There are a few wines that will work well paired with Chinese dishes. They are a medium-dry to light sweet Riesling, a Chardonnay, not too wet, not too dry, and a slight, full-bodied Merlot with just the right amount of acidity. Riesling, Chardonnay and Merlot wines always complement well with a range of dishes and is a superb choice to enrich the experience.
For further information on Chinese recipes please look at Chinese Recipes You can also take a look at some fantastic video recipes by visiting Chinese Dessert Recipes