Philippine cuisine
Yüklə 0,6 Mb.
|
- Bu səhifədəki naviqasiya:
- Regional cuisines
Chinese cuisineChinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. Regional cuisinesa number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Sichuan cuisine, Shandong cuisine, Jiangsu cuisine and Guangdong (Cantonese) cuisine.[2][3][4] These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, scalding, and wrapping, just to name a few.[2] Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Beijing Roast Duck (otherwise known as 'Peking Duck') is another popular dish that's well known outside of China.[2] Based on the raw materials and ingredients used, the method of preparation, and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.[5] [edit] Lu (Shandong) This is a traditional food served in China. [edit] Su (Jiangsu, Huaiyang cuisine)
[edit] Yue (Hong Kong and Guangdong)
Dim Sum, literally "touch your heart", is a Cantonese term for small hearty dishes.[2] These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, shui jiao-style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'.[2] [edit] Chuan (Sichuan) Main article: Szechuan cuisine Szechuan cuisine, also called Sichuan cuisine, is a style of Chinese cuisine originating in 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 flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking
A bowl of Fujian thick soup, or geng (羹) Main article: Fujian cuisine Fujian cuisine is a traditional Chinese cuisine.[1] Many diverse seafoods are used, including hundreds of types of fish, shellfish and turtles, provided by the Fujian coastal region.[1] Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized.[1] Slicing techniques are valued in the cuisine, and utilized to enhance the flavor, aroma and texture of seafood and other foods.[1] Fujian cuisine is often served in a broth or soup, and cooking techniques include braising, stewing, steaming and boiling.[1] [edit] Ze (Zejiang)
[edit] Hui (Anhui)
[edit] Xinjiang Main article: Cuisine of Xinjiang The cuisine of Xinjiang reflects the region's many ethnic groups, and refers particularly to Uyghur cuisine. Signature ingredients include roast mutton, kebabs, roast fish and rice.[7] Because of the Islamic population, the food is predominantly halal.[citation needed]
In wheat farming areas in Northern China, people largely rely on flour based food such as noodles, breads, dumplings and steamed buns.[2] [edit] Vegetables 
Cooked Chinese cabbage Some common vegetables used in Chinese cuisine include bok choy (Chinese cabbage), Chinese Spinach (dao-mieu), On Choy, Yu Choy, and gailan (guy-lahn).
When comes to sauces, China is home to soy sauce, which is made from fermented soya beans and wheat. Oyster sauce, transparent rice vinegar, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce. Spices and seasonings such as fresh root ginger, garlic, spring onion, white pepper, sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cloves.[8] To provide extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel,[9] dried Sichuan chillies as well. [edit] Desserts 
Deep-fried mantou, a popular Chinese dessert, served with sweetened condensed milk 
Panfried water chestnut cake (馬蹄糕), a type of Chinese gao dessert Main article: Chinese desserts Chinese desserts are sweet foods and dishes that are served with tea, along with meals[10] or at the end of meals in Chinese cuisine.[citation needed] Bings are baked wheat flour based confections, and include moon cake Red bean paste pancake and sun cakes. Chinese candies and sweets, called táng [10] are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed[10] and may be made from glutinous or normal rice. Ice cream is commonly available throughout China.[10] Another cold dessert is called baobing, which is shaved ice with sweet syrup.[10] Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts. Chinese dessert soups typically consist of sweet and usually hot soups[10] and custards. [edit] Beverages [edit] Tea 
Longjing tea, also known as Dragon Well tea, is a variety of roasted green tea from Hangzhou, Zhejiang Province, China, where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title. Main article: Chinese tea As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit, small sweets, melon seeds, and waxberry.[2] China was the earliest country to cultivate and drink tea and it is enjoyed by people from all social classes.[11] Tea processing began after the Qin and Han Dynasties.[11] Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions in China. They are Jiangbei, Jiangnan, Huanan and the southwestern region.[11] Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun, Putuofeng Cha, and Liu'an Guapian.[12] China is the world’s largest exporter of green tea.[12]
Main article: Chinese alcoholic beverages Yellow wine has a long history in China, where the unique beverage is produced from rice and ranges between 10–15% alcohol content.[2] The most popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao and Te Jia Fan.[2] Wheat, corn and rice are used to produce Chinese liquor which is clear and aromatic, containing approximately 60% alcohol. This also has a long history in China, with production believed to date back to the Song Dynasty.[2] Some popular brands of liquor include Er guo tou, Du Kang, Mao Tai, Lu Zhou Te Qu and Wu Liang Ye.[2] [edit] Herbal drinks Main article: Chinese herb tea Chinese herb tea, also known as medicinal herbal tea, is a kind of tea-soup made from purely Chinese medicinal herbs.[citation needed]
In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks are used at the table. Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.[citation needed] [edit] Recent trends According to the United Nations Food and Agriculture Organization estimates for 2001–2003, 12% of the population of the People’s Republic of China was undernourished.[13] The number of undernourished people in the country has fallen from 386.6 million in 1969–1971 to 150.0 million in 2001–2003.[14] Prior to the increased industrialization and modernization following the establishment of the People's Republic of China in 1949 (and the late 1950s famine), a typical Chinese peasant would have eaten meat or animal products (including eggs) rarely and most meals would have consisted of rice accompanied with green vegetables, with protein coming from foods like peanuts and soy products.[citation needed] Fats and sugar were luxuries not eaten on a regular basis by most of the population. With increasing wealth, Chinese diets have become richer over time, consuming more meats, fats, and sugar. [edit] Variations Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a number of forms of fusion cuisine, often very popular in the country in question, and some of these, such as ramen (Japanese Chinese) have become popular internationally. These include:
[edit] See also Yüklə 0,6 Mb. Dostları ilə paylaş:
|
