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Want to learn how to cook Chinese food? Check here to get the method include stir-frying, deep-frying, steaming, red stewing, boiling, poaching and roasting.
Jun 10, 2013 · We use these cooking methods and techniques in all of our Chinese recipes whether they are traditional, modern, or fusion dishes. Peruse through these methods and see them in action with step-by-step process photos and directions for each recipe post.
Color, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning.
- Lu (Shandong) CuisinE (鲁菜 – lǔ cài): With the longest history, Lu Cuisine is ranked #1 of the eight cuisines. It originated in Shandong Province—home of Tsingtao beer and the birthplace of Confucius—in northeastern China.
- Chuan (Sichuan) Cuisine (川菜 – chuāncài): Chuan Cuisine, from Sichuan Province, is heavy on oil, salt, and spices—particularly spicy chilies and numbing Sichuan peppercorns.
- Yue (Cantonese) Cuisine (粤菜 – yuècài): While Chuan cuisine may be popular, Yue Cuisine is without a doubt the most popular Chinese cooking style outside of China.
- Su (Jiangsu) Cuisine (苏菜 – sū cài): Su Cuisine, from Jiangsu Province, encompasses Jinling (Jīnlíng – 金陵, a.k.a. Nanjing) cuisine, Huaiyang (Huái yáng – 淮扬) cuisine, and Suxi (Sū xī – 苏锡, a.k.a.
- Stir-Frying 炒. Stir-frying is one of the most widely used method to cook Chinese food. A small amount of oil is put in the wok and heated to a very high temperature, add in ingredients and seasonings, stir and shake the wok over a strong flame until cooked.
- Flash-Frying 油爆. Heat some oil or boil some water, add in the ingredients and seasonings and stir-fry for a few seconds. Then, add in starch water and keep stirring for a few more seconds.
- Quick-Frying 熘. After the prepared ingredients are pickled with seasonings, fry, boil or steam them, and add the prepared sauce usually with starch extract and stir.
- Deep-Frying 炸. This method to cook Chinese food features high temperature flame, a large amount of oil and no sauce. Most of the ingredients are fried twice.
May 13, 2019 · Jump to Recipe. Posted: 5/13/2019 Updated: 10/03/2023. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers.
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