China's Eight Major Cuisines - Min
Cooking Methods | Oct 4, 2010 PM | Related:Min 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
Cooking Methods | Oct 4, 2010 PM | Related:Hui 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
Cooking Methods | Oct 4, 2010 PM | Related:Zhe 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
Cooking Methods | Oct 4, 2010 PM | Related:Su 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
Cooking Methods | Oct 4, 2010 PM | Related:Hunan 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
Cooking Methods | Oct 4, 2010 PM | Related:Sichuan 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
Cooking Methods | Oct 4, 2010 PM | Related:Yue 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
Cooking Methods | Oct 4, 2010 PM | Related:Lu Cuisine
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
Cooking Methods | Oct 4, 2010 PM | Related:Eight Major Cuisines
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
Cooking Methods | Oct 4, 2010 PM | Related:Cutting skills
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
Cooking Methods | Oct 4, 2010 PM | Related:Clear Simmering
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
Cooking Methods | Oct 4, 2010 PM | Related:Chinese cooking skills
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
Cooking Methods | Oct 4, 2010 AM | Related:Poaching
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
Cooking Methods | Oct 4, 2010 AM | Related:Cold Mixing
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
Cooking Methods | Oct 4, 2010 AM | Related:Roasting
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
Cooking Methods | Oct 4, 2010 AM | Related:Barbecuing
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
Cooking Methods | Oct 4, 2010 AM | Related:Boiling
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
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
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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