Types of Chinese food: Techniques and flavors part two
In the previous post we told you about the cooking techniques of Chinese gastronomy, we continue with:
Yue, Guangzhou, Guandong or Cantonese food
It comes from the province of Guangdong, especially in the South of China, particularly in the surroundings of the Canton Capital and is especially distinguished because its inhabitants have no limits when it comes to eating.
It is appreciated as the most varied food in China and the best known in the West. Also for the rich flavor and for the substantiality since it is more loaded with fat than those mentioned above.
Culinary art techniques are basic such as roasts, frying, stewing, and steaming.
The ingredients of this type of food are the following:
Ginger, sugar, salt, soy sauce, sesame and the use of spicy exceptional. The other foods are very fresh, live fish before being cooked and steamed or mixed with sauces. Products are also used to dehydrate such as seaweed, fruits, vegetables, salted fish, eggs, duck with salt and Pein Dahn rice.
Most representative dishes of Yue food
Shark fin soup
Peeled and dried shark fin, accompanied by pork or chicken, mushrooms, egg white, soy sauce, ginger, pepper and chicken broth. You can also add crab sticks.
Steamed or fried bun that is filled with meat, vegetables, seafood or fruit and in China it is particularly used to accompany tea.
The most traditional and popular dish of Chinese Gastronomy is Dim Sum, it is a variation of fillings, steamed dishes and other sweets very similar to the appetizers of hot and cold dishes served in French restaurants.
The authentic Dim Sum dish is closely tied to the Chinese tradition of Yum Cha or drinking tea in a place specifically designed for it called the tea house. The tea house is visited more than all the tourists who travel along the route known as the Silk, it is also visited by the peasants after many hours of work in the fields since in this place they can talk quietly.
At present, Dim Sum is served throughout China, particularly in Guangzhou, with various varieties of savory and sweet dishes such as cakes or dumplings, most of the Dim Sum dishes are steamed or normally fried, but the ones that stand out are Steamed buns with roast pork and the delicious shrimp meatloaf.
Min or Fujian food
Its origin is based on regional foods such as; Foochow, Fuzhou Quanzhou and Xiamen. It is especially distinguished by a delicious and light meal and is responsible for emphasizing the flavor of Umami and the use of seafood, it also adds sour, sweet and salty touches.
The culinary arts techniques are based on the special methods, that is, serving the dishes with an elegant level in the utensils, especially many soups, squid oil, fermented fish sauce, shrimp paste, oysters, crabs, peanuts are used ,rice wine and prawns.
For the preparation of Chinese food, the methods are boiling, frying, roasting. The dishes should especially be decorated with chopped peanuts or peanut paste.
The most representative dishes of Min or Fujian food
Buddha jumps over the wall
It is a soup and the main ingredients are; quail egg, spring onion, bamboo shoots, abalone, chicken, shark fin, jinhua ham, ginseng, mushrooms, tato and pork tendons.
Clams in chicken broth
Clams washed and boiled in water, and when it is boiled you must remove it and put it in a bowl, then fill the bowl with boiling chicken broth.
Su, Jiangsu or Huaiyang Kitchen
The main techniques are stews and roasts made over low heat, its main ingredient is fish for its freshness and shellfish.
This type of Chinese food dish is especially distinguished by its intense aroma, color and a great combination of flavors, it has an impeccable decoration where you must show the freshest ingredients, the skill in cutting and the special touch of flavor should be noted.
The most representative dishes of Su, Jiangsu or Huaiyang cuisine
To prepare this dish, the pork ribs must be boiled in a pot with sugar, shallots, ginger, cinnamon, star anise, salt and rice wine.
Chicken stew with mushrooms
You must first boil the chicken and then wok it with the mushrooms and matsutake mushrooms, red pepper, anise leaf, onion, salt, bay leaf, sugar, sesame oil and finally, white wine. And you can add a spicy touch.
Xiang, Hunan or Mandarin food
It is a mountainous region which is distinguished by an average climate and for this reason it makes its meals based on products from the field and farm, such as bamboo, mushrooms and freshwater fish and in relation to meat they use birds.
Preparation methods are steamed, roasted, fried, boiled, and braised. The main ingredients are salt, pepper, honey, cinnamon, ginger, spicy, vinegar and they use the oil in abundance, however the mixture produces texture, aroma, color and most of all because of the spicy seasonings.
The most representative dishes of Xiang, Hunan or Mandarin food
Duck with beer
Duck portions made in the wok, fried with onion, ginger, garlic, star anise and beer.
Farmer's Pork Dish
Pork leaves prepared in the wok with hunan which is Chinese hot pepper, hot pepper, garlic, ginger, soy sauce and vinegar, you can accompany it with liuyang tempeh, which are dried black beans and from them you produce a bean sauce.
Hui or Anhui cuisine
In this type of food, frying is less used since it is mainly based on temperature control and what is most often prepared are stews and stews. The ingredients are duck, turtle, wild herbs, prawns, chicken, bamboo shoots, vegetables, eggs and sugar.
Dishes most representative of Hui or Anhui cuisine
Li Hongzhang Soup
It is a salty soup with a slightly sweet taste prepared with fish, sea cucumber, bamboo, squid, chicken, ham, vegetables, and bean curd.
Imperial goose Wushan
Stewed or stewed goose and you can accompany it with vegetables and pasta.