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  2. Shandong cuisine - Wikipedia

    en.wikipedia.org/wiki/Shandong_cuisine

    Shandong uses a variety of small grains. Millet, wheat, oats and barley can be found in the local diet, often eaten as congee or milled and cooked into a variety of steamed and fried breads. People in Shandong tend to prefer steamed breads rather than rice as a staple food.

  3. Nian gao - Wikipedia

    en.wikipedia.org/wiki/Nian_gao

    Shanghai savoury fried nian gao. Nian gao is white along the lower reaches of the Yangtze River (the Jiangnan region), and it is a mild food. It is made by mixing rice with glutinous rice; the ratio between the two can be adjusted according to personal preferences. The softer version has an increased proportion of glutinous rice.

  4. Chinese fried rice - Wikipedia

    en.wikipedia.org/wiki/Chinese_fried_rice

    The earliest record of fried rice is found in the Sui dynasty (589–618 CE). [3] Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular. [4] Fried rice is believed to have started as a way to accommodate leftovers.

  5. Chinese regional cuisine - Wikipedia

    en.wikipedia.org/wiki/Chinese_regional_cuisine

    Shandong cuisine encompasses a diverse range of cooking techniques and utilizes a variety of seafood ingredients. It is characterized by its incorporation of both clear broth and creamy soups. [ 12 ] Common offerings on local menus often include braised abalone , fried sea cucumbers , sweet and sour carp , braised pork intestines, and Dezhou ...

  6. Fried rice - Wikipedia

    en.wikipedia.org/wiki/Fried_rice

    Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. [1]

  7. Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/Chinese_cuisine

    Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago and is a primary staple food for people from rice farming areas in southern China. [40] Steamed rice, usually white rice, is the most commonly eaten form. People in South China also like to use rice to make congee as breakfast. [41]

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  9. List of Chinese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Chinese_dishes

    sphere-shaped dumplings usually served boiled in broth or deep-fried Xiaolongbao: 小籠包: 小笼包: xiǎolóngbāo: soup dumplings, a specialty of Shanghai cuisine: Zongzi: 糭子/粽子: 粽子: zòngzi: glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling Tangyuan: 湯圓: 汤圆: tāngyuán: glutenous rice balls

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