About
Chinese Food Food and cooking in China can be divided into 4 main types or styles Northern style: more wheat than rice is eaten in the north. Jiaozi (Steamed dumplings) are a special dish as are spring rolls. Peking Duck too is a famous dish from the north. The city of Xi'an is famous for it's dumplings known as jiaozi. There are many different types and each type is shaped differently, depending on what is inside. Some contain chicken, some pork, and there is one dumpling which is pinched to make three sections, each containing a different filling.
Ducks on this farm are fed a rich paste made of grain and soybean to fatten them. After killing and plucking, the ducks are rubbed with spices, salt and sugar and the body cavities are filled with boiling water. The ducks are
roasted in an oven, or hung over an open fire where the skin absorbs
the smells of burning fruitwood. Slices of Peking Duck are served wrapped in a thin pancake with sliced cucumber, shallots and a sauce/paste made of soy. Eastern style: Fish is the ingredient for many dishes from this part of China. Fish tail stew, hot and sour fish soup, steamed crabs and deep fried fish with bamboo shoots are some dishes served in restaurants. Western style: Red chilli, garlic, peppercorns and ginger used in the cooking make the dishes of this style hot and spicy. Stir fried pork with hot sauce, stewed eel with garlic, stir fried beef with chilli and Chinese cabbage soups are some dishes of the Western Style. Southern style:
Dishes
cooked in this style include steamed lobster, sweet and sour pork
with pineapple, stir stir frying is a popular cooking method in China
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updated November 2006 |