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Chinese cuisine ( 中国菜 or 中餐) originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas , Australia , Western Europe and Southern Africa . In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia . American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.
Regional cultural differences vary greatly amongst the different regions of China , giving rise to the different styles of food. There are eight main regional cuisines , or Eight Great Traditions (八大菜系): Anhui , Cantonese , Fujian , Hunan , Jiangsu , Shandong , Sichuan , and Zhejiang . Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal -based diets respectively. |
The jiaozi is a Chinese dumpling which consists of meat and minced vegetables wrapped into a piece of dough. Popular meat fillings include shrimp, ground lamb, ground pork, ground beef, and even fish. Jiaozi are usually steamed or boiled. If they are fried, they are called potstickers. Compared to wontons, jiaozis have a thicker skin and are longer. |
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1. Have fish cleaned, drained and cut into 2 segments. Sprinkle fish with rice wine and salt.
2. Heat oil in a heavy pan until 175C/350F. Gently lower in fish and pan-fry until golden on each side. Drain on a kitchen towel and set aside.
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1. Cut the chicken into 1" cubes. Mix with marinade for 30 minutes.
2. In a small bowl, place all the ingredients for the sauce and mix well. |
| 1. Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything. |
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1. Quick boil the rape vegetable, chopped into fine pieces, squeeze out the juice, add chopped mushrooms, chopped hot pickled tuber mustard, chopped dried shrimps also put in salt, MSG, sugar and sesame oil and mix well. |
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1. If adding dried mushrooms, soak these in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.
2. Sauté the onion with the ginger and crushed chili.
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