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Absence of cold or raw dishes: Cold or raw dishes are rarely served in Jiangxi cuisine as compared to other Chinese cuisines. [citation needed] Fish banquets: Jiangxi cuisine is famous for its freshwater fish banquets in contrast with Northeastern Chinese cuisine, which is known for its anadromous fish banquets. This is due to Jiangxi's ...
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, [8] as well ...
Sichuan hotpot, the most famous Chinese hotpot, is one of the representative dishes in Sichuan cuisine and famous for its numb and spicy taste. [26] The tradition may owe itself to the area's high humidity, whereby the locals eat spicy food to remove the moisture from their bodies. [27] Stir-fried green beans [28] 乾煸四季豆: 干煸四季豆
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [1] fresh aroma and deep colours.
Jinan cuisine (济南菜; 濟南菜; Jìnán cài): The cooking methods of Jinan cuisine focus on quick frying, roasting and boiling. Jinan-style food is generally sweet, aromatic, fresh and tender. A famous dish from Jinan is stir-fried large yellow croaker with sugar and vinegar (糖醋大黄鱼; 糖醋大黃魚; táng cù dàhuángyú).
The most prominent traits of Sichuanese cuisine are described by four words: spicy, hot, fresh, and fragrant. [105] Sichuan cuisine is popular in the whole nation of China, and so are Sichuan chefs. Another famous Sichuan delicacy is hot pot. Hot pot is a Chinese soup containing a variety of East Asian foodstuffs and ingredients, prepared with ...
Shaanxi cuisine uses more noodles than other Chinese cuisines, but Shaanxi noodles are almost always thicker and longer than those of Beijing cuisine, and to a lesser degree, Shanxi cuisine, especially the Biangbiang ones. [1] [2] [3] The taste of Shaanxi cuisine can be quite spicy; however, this can be diluted by adding soy sauce.
Three of the province's most famous products are the renowned Pu'er tea, which was traditionally grown in Ning'er; Xuanwei ham, which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups; and guoqiao (crossing the bridge), a rice noodle soup with chicken, pig's kidney ...