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- Important parts of Chinese food are rice, soy sauce, noodles, tea, and tofu. Tools like chopsticks and the wok are also very important. The four most important types of Chinese food are Sichuan food (Chuan), Shandong food (Lu), Guangdong food (Yue), and Huaiyang food.
simple.wikipedia.org › wiki › Chinese_foodChinese food - Simple English Wikipedia, the free encyclopedia
There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves.
- Cantonese Cuisine
Map showing major regional cuisines of China. Cantonese or...
- List of Chinese dishes
The food is covered with water and put in a covered ceramic...
- Chinese regional cuisine
Chinese regional cuisines are amongst the many different...
- Cantonese Cuisine
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The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. two fast Chinese cooking techniques.
English Or SpanishTraditional ChineseSimplified ChinesePinyin麵條面条miàntiáo炒麵炒面chǎomiàn湯麵汤面tāngmiàn炸醬麵炸酱面zhájiàngmiàn- Guangdong
- Sichuan
- Anhui
- Shandong
- Fujian
- Jiangsu
- Hunan
- Zhejiang
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century. These bite-sized portions are prepared using t...
Sichuan cuisine (Chinese: 川菜; pinyin: chuāncài; spelled Szechuan or Szechwan in the once-common postal romanization) is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique ...
Anhui cuisine (徽菜; huīcài or 徽州菜; huīzhōu cài) is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
Shandong cuisine (鲁菜; lǔcài), also commonly known as Lu cuisine, is a style of Chinese cuisine originating from Shandong province. Shandong cuisine enjoyed significant patronage from the imperial families of the Ming and Qing dynasties, contributing prominently to imperial cuisine and gaining popularity across North China. Shandong cuisine encompas...
Fujian cuisine (闽菜; mǐncài) is influenced by Fujian's coastal position and mountainous terrain. Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma, and texture of seafood and other foods.Fujian cuisine is often served in a broth or ...
Jiangsu cuisine (苏菜; sūcài) is one of the major components of Chinese cuisine, which consists of the styles of Huai'an, Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is especially popular in the lower reach of the Yangtze River. Huaiyang cuisine, one of the Four Great Traditions, is a style of Jiangsu cuisine. Typical courses of Jiangsu cuisin...
Hunan cuisine (湘菜; Xiāngcài) is well known for its hot spicy flavor, fresh aroma, and deep color. Common cooking techniques include stewing, stir-frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are many varied ingredients for Hunan dishes. Hunan cuisine is called Xiāngcài in China, because the a...
Zhejiang cuisine (浙菜; Zhècài or 浙江菜; zhèjiāngcài) derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having instead a fresh, soft flavor with a mellow fragrance. The cuisine consists of at least four styles, each of which originated from different cities in the province: 1. Hangzhou style, characterized by ric...
The four most important types of Chinese food are Sichuan food (Chuan), Shandong food (Lu), Guangdong food (Yue), and Huaiyang food. They each represent the food made in the western, northern, southern, and eastern parts of the country.
- Peking Roasted Duck. Beijing Roasted Duck. Peking duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing, enjoying world fame, and considered as one of China national dishes.
- Kung Pao Chicken. Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a famous Sichuan-style specialty, popular with both Chinese and foreigners.
- Sweet and Sour Pork. Sweet and sour pork (糖醋里脊 tángcù lǐjǐ) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish.
- Hot Pot. Hot pot, or hotpot (火锅 huǒguō), is one of the most popular dishes in China, especially in Sichuan Province or Chongqing. People cook in and eat from a simmering pot of soup stock (broth) on a gas/induction hob in the middle of the dining table with foodstuffs and condiments around the pot.
Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.
Chinese cuisine can range from simple but hearty street food to over the top fine dining using only the most exclusive ingredients, with prices to match.
