Types of Chinese food: Techniques and flavors part one
Within Chinese Gastronomy there is a great variety of ingredients, techniques and flavors:
Chuan, Szechuan or Sichuan food
This type of food is especially distinguished for being delicious and spicy. Sichuan pepper and hot are the main ingredients in this type of dish, in addition to the three pepper sauce, Sichuan pepper and hot pepper that are responsible for the aromas and garlic, ginger and shallots are added in the preparation.
With the passage of time other types of ingredients were added in this preparation such as sweet spicy and peppers
The culinary arts techniques most used in this type of food are:
- Salted fish
- The dried
- The stir fry
Hot pot or Huo Guo
It is based on preparing various types of food such as meat, vegetables, fish and pasta in a hot broth and then mixing them with different sauces to accommodate them in the center of the table, they must be kept warm, this can be achieved with a stove.
Tofu Mapo Doufu
Typical dish of tofu you must pass it to the wok until it is boiling, accompanied by minced meat, onion, garlic, red pepper, minced ginger, sesame and spicy, Sichuan pepper, bean paste, soy sauce
Lu or Shandong food
This type of food is particularly distinguished by containing a fresh, light, healthy and very little greasy food and especially very careful in its presentation.
It is famous for its soft meat, for its delicious soups and for the multitude of seafood they use, also for the use of garden products such as onions, tomatoes, mushrooms, asparagus, potatoes, pumpkin, aubergine.
Additionally, it is famous for the delicious fish, meat and seafood, in addition to nuts and the use of vinegar in the preparation of sauces and you cannot forget the use of garlic and ginger.
Most representative Lu or Shangdong food dishes
Cooked and fried intestine, this is accompanied with ginger, onion, salt, sugar, garlic, vinegar, starch, cooking wine, soy sauce, cinnamon, star anise, chicken and pepper. When you prepare the sauce you must give a good creative presence to the dish.
Stir-fried pork kidney
Kidney cut in a striking way, fried and particularly accompanied by carrot, vinegar, onion, starch, soy sauce and cooking wine.