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Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
the trademark dish of Beijing: Soy egg: 滷蛋: 卤蛋: lǔdàn: hard boiled egg marinated in sweet soy sauce over the course of a few days or hours Tea egg: 茶葉蛋: 茶叶蛋: cháyèdàn: Fujian red wine chicken: 福建紅酒雞: 福建红酒鸡: hóngzāojī: a traditional dish of northern Fujian cuisine which is made from braising ...
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste ...
Shanghai cuisine is characterized by its use of soy sauce, which gives dishes a red and shiny appearance. Both dark soy sauce and regular soy sauce are used in Shanghai cooking. Dark soy sauce creates a dark amber color in dishes, while regular soy sauce enhances the flavor. The four classic words used to describe Shanghai food are ...
Chinese aristocrat cuisine (Chinese: 官府菜; pinyin: guānfǔ cài) traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique breed of its own, and thus the Chinese aristocrat cuisine ...
[2] [3] The colder climate of Northern China is generally unsuited to grow rice making wheat, buckwheat, and sorghum as the primary sources of starch. [4] The abundance of starch has given rise to staple steamed buns and noodles dishes of the region. [1] Jilin cuisine in unique among Chinese cuisine by extensive consumption of raw seafood and ...
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