China's Eight Major Cuisines - Min

Min Cuisine

Min Cuisine, also called Fujian Cuisine, originates from South China’s Fujian Province. The history of Min Cuisine dates back to 5000 years ago. It consists of three styles, namely Fuzhou style, whi...

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Cooking Methods | Oct 4, 2010 PM | Related:Min Cuisine

Hui Cuisine

China's Eight Major Cuisines - Hui

Anhui cuisine (Hui Cai) features the local culinary arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Huai Bei. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process. Read More

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Zhe Cuisine

China's Eight Major Cuisines - Zhe

Zhejiang cuisine, called Zhe cuisine for short, is originated from South China’s Zhejiang Province. It is famous for its mellow, yet not greasy, taste. Read More

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Su Cuisine

China's Eight Major Cuisines - Su

Su cuisine is also called Huaiyang Cuisine, it is a general term referring to the cuisines that have the characteristic flavors of dishes in Yangzhou, Suzhou, Nanjing, and Zhenjiang. Read More

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Hunan Cuisine

China's Eight Major Cuisines - Hunan

Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices. Read More

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Sichuan Cuisine

China's Eight Major Cuisines - Sichuan

Sichuan cuisine, or Chuan Cai (四川菜, 川菜) is a style of Chinese cuisine originating from from Chengdu and Chongqing in southwest China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers. Read More

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Yue Cuisine

China's Eight Major Cuisines - Yue

Yue Cuisine, namely Guangdong cuisine, is represented by Guangzhou dishes, which are characterized by a wide range of materials, intensive selection of materials, elaborate techniques, large varieties of dishes. Read More

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Lu Cuisine

China's Eight Major Cuisines - Lu

Lu Cuisine, also called Shandong Cuisine or Lu Cai, is originated from the native cooking styles of East China’s Shandong Province. Lu Cuisine is the most prevalent distinct regional cuisine in China, popular through out Beijing, Tianjin and Northeast China. Read More

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China's Eight Major Cuisines

The most influential and representative Chinese cuisines are Lu cuisine, Sichuan cuisine, Yue cuisine, Min cuisine, Su cuisine, Zhe cuisine, Xiang and Hui cuisine, which are commonly known as ‘Eight Major Cuisines’ of China. Read More

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Cutting skills

Cutting skills for Chinese cooking

Cutting skills for Chinese cooking: how to slice, to make julienne, to dice, to mince, to cut parallel, and to roll. Read More

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Clear Simmering

Chinese cooking method - Clear-Simmering

'Steaming in closed vessels', or clear-simmering can be achieved by very slow cooking in a casserole or heavy pot placed over the lowest heat, with an asbestos sheet inserted under the pot, or alternatively by placing the casserole or pot in an oven at around 150 °C. Read More

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Chinese cooking skills

Chinese cooking method overview

The most common methods and styles of preparing food in the Chinese style are boiling, braising, stewing, frying, sauteing, smoking, simmering, and steaming. Read More

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Poaching

Chinese cooking method - Poaching

With this Chinese cooking method of poaching, ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where you want the fish to be cooked just till the meat is tender. Read More

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Cold Mixing

Chinese cooking method - Cold-Mixing

Cold-mixing or Liang Ban involves precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served. Read More

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Roasting

Chinese cooking method - Roasting

Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire. Read More

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Barbecuing

Chinese cooking method - Barbecuing

Barbecuing (烧烤) is a method and apparatus for cooking meat with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal, or even electricity. Read More

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Boiling

Chinese cooking method - Boiling

Chinese boiling means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). Violent boiling should be avoided. Read More

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Red Stewing

Chinese cooking method - Red-Stewing

Red stewing 红烧 is uniquely Chinese, similar to ordinary stewing, but here the food is cooked in large quantities of soy sauce and water rather than in water alone. It is the soy sauce that makes the dish rich, tasty, and reddish brown. Read More

Cooking Methods | Oct 4, 2010 AM | Related:Red Stewing

Steaming

Chinese cooking method - Steaming

Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating as very little or no oil is used. All sorts of foods can be steamed: meats, dumplings, vegetables and buns and the fresher the ingredients, the better they are for steaming. Read More

Cooking Methods | Oct 4, 2010 AM | Related:Steaming

Deep Frying

Chinese cooking method - Deep-Frying

Deep frying is a cooking method in which food is submerged in hot oil or fat. Deep frying is classified as a dry cooking method because no water is used. While not as popular as stir-frying, deep-frying is a common Chinese cooking technique. Read More

Cooking Methods | Oct 4, 2010 AM | Related:Deep Frying

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