Search results
Results from the WOW.Com Content Network
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
In the early 1880s, Chinese food items and eating houses appeared in London and Liverpool, mainly visited by Chinese seamen and students. [ 7 ] From 1841 to 1997, Hong Kong and the New Territories served as the final colonial stronghold of the British Empire for a significant period spanning 156 years.
Geographic extent of Sichuan cuisine. Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality.
Chinese imperial cuisine of Chengde (塞外宫廷菜): Chinese imperial cuisine of the Qing dynasty prepared at Chengde Mountain Resort during the emperors' annual summer trips to Chengde. This Chinese imperial cuisine differs from other styles of Chinese imperial cuisines in that the main ingredients is mostly beef, mutton and lamb, along with ...
Like most Chinese food internationally and within China, rice, meat, noodles and vegetables are important staples to chifa. Chifa is enjoyed by all socioeconomic levels, evidenced by chifas directed toward those with more disposable income, while chifas de barrio are directed towards a different social stratum.
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋, Japanese: rakansai (羅漢斎, 羅漢菜, 羅漢齋, らかんさい)), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine.
Shandong cuisine is divided into two sub-regional styles: Jinan and Jiaodong. Shandong cuisine is known for its light aroma, freshness and rich taste. [citation needed] It puts emphasis on two types of broths, light and milky. Both broths are seasoned with scallions and go well with the freshness of seafood. [citation needed]