China is a huge country and its cuisines reflect both the diversity and size with different regions of the country adopting different approaches to cooking.. Chinese cuisines are favored all over the world, none more famous than Cantonese and Szechuan that also happen to be popular in the west. Zhejiang, Jiangsu, Shangdong, Anhui and Fujian are some of the other popular Chinese cuisines. Lately you will find Chinese cuisines which have been blended with subtle and not so subtle touches from other parts of the world, Chinese immigrants in other countries have a big part in this influence .[I:http://www.naturmeds.info/wp-content/uploads/2010/07/MaryShaw22.jpg]
The sheer variety of Chinese dishes makes it impossible to catalogue all in one short article, but we will lay down some of them here:
Congee: Congee is really a kind of porridge that is generally made of rice but may also constitute of commeal, sorghum, barley and millet.
Dumplings: Dumplings are popular and the Chinese variety are gaining in popularity the world over. Chinese dumplings constitute minced and grounded meat and vegetables and maybe steamed, fried or boiled, the Chinese names for the same are ‘shuijiao, jiaosi and guotie.
General Tso’s Chicken: Strictly speaking this is not a pure Chinese dish. This is more the Americanized version of the Chinese dish that’s deep fried and served with spicy and sweet sauce. This recipe is gaining in popularity in the west but isn’t that prevalent in China.
* Kung Po Chicken – A piquant chicken dish containing Sichuan peppercorns, Shaoxing wine, and nuts (peanuts or cashew nuts are used). In the West, the dish is often adapted with some of the traditional ingredients – for example, bell peppers could be used for flavoring.
* Peking Duck – A duck glazed with syrup and then roasted or fried. The duck meat is carved at the table, and then eaten with steamed pancakes, plum sauce, and scallions.
* Soy Egg – A hard-boiled egg, with soy sauce, sugar, herbs, spices and water.
* Xiaolongbao – Steamed buns containing a meat soup, seafood or vegetables. The meat soup variety is prepared by placing meat gelatin in the bun before steaming, and the gelatin turns to soup over the cooking process. The buns may be made with raised or unraised flour, all the unraised flour version is usually only eaten in southern China.
This is a unique dish. Its packaged bamboo leaves containing glutinous rice and some vegetable or meat filling.
There is so much to say about Chinese recipes. If you would like to view some really good information and video recipes on Chinese Recipes and Chinese desserts, please visit the ifood community portal.