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Essential Kitchen Utensils |
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Best Chinese Regional Cooking Delights and Food Culture
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Chinese Cuisine and Food Culture
Food has a special meaning to the Chinese people. They eat a surprising range and variety of plants and animals, and every part of a plant or animal is used in Chinese Cuisine. The Chinese use all the methods of cooking from Stir-frying, Deep-frying, Steaming, Red-stewing, Boiling, Barbecuing, Roasting, Cold-mixing and poaching. A typical banquet consists of four appetizer dishes, such as cold cut platters or hot hors d'oeuvres; six to eight main courses. The Chinese Food Culture can be divided into the Northern and Southern styles of cooking. Northern Chinese Cooking dishes are oily without being cloying, and the flavors of vinegar and garlic tend to be more distinct.
Pasta plays an important role in Northern Chinese cooking; noodles, ravioli-like dumplings, steamed stuffed buns, fried meat dumplings, and steamed bread are favored flour-based treats. The cooking of Peking, Tientsin, and Shantung are perhaps the best known area styles of Northern Chinese cuisine. The Southern Chinese Cooking Styles are Szechwan and Hunan cuisine, famous for their liberal use of chili peppers; the Kiangsu and Chekiang styles, which emphasize freshness and tenderness; and Cantonese food, which tends to be somewhat sweet, and full of variety. Rice and rice products such as rice noodles, rice cakes, and rice congee, are the usual accompaniments to Southern style cooking.
| Soups and Stews |
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| Egg Dishes |
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Chinese Spices and Special Ingredients
The typical taste and flavors of the Chinese Foods is achieved by using the magical Chinese Ingredients like, ginger, soy sauce and rice wine. By using such Exotic Chinese Ingredients, these people make dishes more interesting and more different. Essential Ingredients of China are the Bamboo Shoots, Beancurd, Beansprouts, Black Beans, Black Mushrooms, Century Egg, Chili, Chinese Wine, Chive, Cinnamon, Coriander, Corn Flour, Dried Prawns, Five Spice, Galangal, Garlic, Ginger, Ginseng, Hoisin Sauce, Lotus Nuts & Root, MSG, Noodles, Oyster Sauce, Plum Sauce, Radish, Red Beans, Red Rice, Rock Sugar, Salted Cabbage, Salted Soy Beans, Sesame, Shallots, Sharks Fin, Sichuan Pepper, Soy Sauce (Black, Red & Light which is sometimes referred to as white), Spring Onions, Star Anise, Vinegar and Water Chestnuts. Important Flavorings: Fresh root ginger, garlic, chilies, salt. Other specialist ingredients: dried Chinese mushrooms; dried baby shrimps; dried tangerine peel; dried Sichuan chilies; cinnamon stick/bark; fennel; cloves; star anise; jasmine rice.
| Appetizers and Dim Sum |
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| Main Dish Vegetables |
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Chinese Traditional Cookwares and Kitchen Supplies
The result of the best and the most Mouthwatering Chinese Recipes is the perfect selection of the right cookwares. The very basic and essential Chinese Utensil is the China Wok. The Chinese Wok is an all purpose and a special Chinese Frying Pan. The Chinese Cleaver is a cooking utensil with which a Chinese cook does many things like: minces garlic, cuts vegetables into delicate, fanciful shapes, peels fresh water chestnuts. Chinese Spatula is specially designed for stir-frying in the wok.
The edge of the spatula bowl is rounded to fit the shape of the pan, and the utensil itself is sturdier overall than the usual American one, to allow stirring and tossing of large quantities of food. The traditional Chinese Bamboo Steamer is attractive enough is used ass a serving tray for the steamed foods. Chinese Wire Strainer is wide, flat wire strainer with a long bamboo handle is very useful for removing deep-fried foods from hot oil or noodles from boiling water. Chinese Chopsticks are used in the kitchen for stir-frying and mixing ingredients.
| Main Dish Meats |
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| Main Dish Poultry |
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| Main Dish Seafood |
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| Noodle, Rice and Dumpling Dishes |
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| Salads, Dressings,and Sauces |
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| Desserts |
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INFORMATION ON APPLIANCES |
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