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Hunan
Curing, simmering,
steaming and stewing are the main cooking methods of Hunan food. Hunan
dishes are usually tinged with sour and spicy flavors. Fragrant, spicy
yet slightly sour Dongan-style fried chicken is one of the main attractions.
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Jiangsu
Jiangsu cuisine
can be classified into three categories, which are Suzhou-Wuxi, Zhenjiang-Yangzhou
and Shanghai styles. Suzhou cooking tends to retain the original flavor
and stock of the main ingredient and specialties are boat-shaped fried
duck, braised pork in fermented beancurd sauce, fried rolls stuffed with
croakers and minced shrimp, stewed beancurd with shrimp and ginger sauce,
five-spiced chicken drumstick and so on. But most of all, one should try
the sizzling rice with shrimps; it is absolutely delectable! Tender shrimps
in tomato sauce, ladled over deep-fried, golden, crispy rice crust...delicious.
Zhenjiang-Yangzhou
cooking can best be described as "the soup is crystal clear one can see
the bottom of the bowl, while the sauces are so thick that they resemble
cream." Among the well-known dishes are boiled beancurd slices, crab meatballs
shaped like lion-heads, butterfly-shaped sea cucumber and silvery carp
in the form of lotuses.
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Shanghai
Local produce
abounds in Shanghai. Shanghai cuisine emphasizes a lot on vegetables and
seafood in fermented bean sauce and stir-fried in vegetable oil. The major
traditional dishes are 'eight-jewels' stuffed duck, pig's viscera braised
in brewer's rice, stewed catfish in brown sauce, 'eight-delicacies' chili
paste, and stewed sea cucumber with shrimp roe.
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Szechuan
Dishes in
Szechuan are noted for their varied and heavy flavors. The eight common
seasonings used are pepper sauce, pepper with vinegar, pepper with fish
sauce, chili jam with wild peppercorn, cayenne pepper with wild peppercorn,
black pepper with peanut and sesame paste, peppercorn with sesame oil
and chili oil - all scorchingly tasty. Distinct dishes include pork and
chicken cubes with peanuts and chili, and 'clubbed chicken', which is
chicken meat firstly pounded and then shredded into floss before being
added the eight seasonings - a sweet but hot dish. Others include Luyang-style
crisp chicken and beancurd.
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Zhejiang
Zhejiang
food is represented by Hangzhou, Ningbo and Shaoxing styles. Hangzhou
dishes are meticulously prepared and therefore are tasty and crispy. Famous
features are sweet and sour fish, deep-fried fish balls, shrimps cooked
in 'Dragon Well' tea, and braised pork Dongpo style. Exquisite dishes
such as yellow croaker with preserved Chinese cabbage, braised fish, braised
eel casserole, and fried peanuts with liver moss are in popular demand
in Zhejiang. Shaoxing food uses poultry as its main specialty and the
dishes are usually crisp, glutinous and palatable. The tender, boiled
chicken is a wonderful accompaniment to porridge.
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