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  2. Guizhou cuisine - Wikipedia

    en.wikipedia.org/wiki/Guizhou_cuisine

    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 ...

  3. Jilin cuisine - Wikipedia

    en.wikipedia.org/wiki/Jilin_cuisine

    Jilin cuisine in unique among Chinese cuisine by extensive consumption of raw seafood and vegetables. [1] Jilin cuisine is primarily characterized by influences from the three largest minorities of the province. [2] The ethnic Han in Jilin cuisine draw influence from Beijing, Shandong, and even Western cuisine. [2][5] The deep preference and ...

  4. Sanbeiji - Wikipedia

    en.wikipedia.org/wiki/Sanbeiji

    A plate of sanbeiji. Sanbeiji (simplified Chinese: 三杯鸡; traditional Chinese: 三杯雞; pinyin: sānbēijī; Wade–Giles: San1-pei1 chi1; Pe̍h-ōe-jī: sam-poe-ke; lit. 'three-cup chicken') is a popular chicken dish in Chinese cuisine and one of the most iconic dishes of Jiangxi cuisine. The dish originates from the Jiangxi province of ...

  5. List of Chinese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Chinese_dishes

    a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice. Stir-fried tomato and scrambled eggs: 番茄炒蛋: 番茄炒蛋: fānqié chǎo dàn: a common dish in China.

  6. Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/Chinese_cuisine

    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.

  7. Chinese aristocrat cuisine - Wikipedia

    en.wikipedia.org/wiki/Chinese_aristocrat_cuisine

    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 ...

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