Country with incredible cooking.
China is a huge country, which came up with a fragrant, rich and delicious. Here is the basic dishes that can be found throughout the country, but the cuisine varies from region to region. In Shanghai eating Xiao long Bao (dumplings), and in Beijing – Peking duck. But what else tasty you can try in China.
Kon Yu is a Chinese fried tortillas with green onions.
A combination of tender duck meat and crispy skin make Peking duck one of the most delicious dishes that can be enjoyed in the Chinese capital. Ideally it should be wrapped in a tortilla with onion, cucumber and Hoisin sauce.
Yu Xiang Zhou si – a dish of sliced pork stewed in a spicy garlic sauce with stewed vegetables, including mushrooms and peppers. This dish from South-Western Sichuan province.
This dish is named after a famous Chinese poet, statesman and painter su Dongpo from the province of Hangzhou. Dongpo pork fat with meat, pan-fried and then stewed.
If you love food go for the gusto, try lazzzzy, a dish from Sichuan province. Grilled sliced chicken breast combined with pepper, chili and sesame seeds.
Zhou Jia mo – Chinese version of a hamburger. This dish is made of minced or chopped meat (usually pork), which is inserted into unleavened bun. This fast food was invented in Shaanxi province, but it can be found in almost every corner of China.
Xiao long Bao – the Shanghai version of dumplings. The filling is pork or crab meat. They are served with a fragrant broth. First Xiao long Bao bites on the side, so broth it resulted in the spoon. Then eat the dumpling and the filling and all this washed down with broth from a spoon.
A paste of fermented soybeans at first glance may not seem very appetizing, but it fits the dish of noodles called ja Jiang MIAN. It is made from traditional Chinese noodles and roasted pork. The method of cooking varies from region to region.
Despite the name, “beggar’s chicken” is a pretty intricate dish of Jiangsu province. Whole chicken napisovashesya pork and mushrooms, wrapped in Lotus leaf and then baked in the clay. To eat the finished dish, you need to split the clay with a hammer.
A popular noodle dish that you can try on the streets of Sichuan province, Dan Dan is thin noodles floating in chili oil with pork mince and pickled vegetables.
Bun with pork (char SIU Bao) – a dish of Canton. Sliced pork, seasoned with sweet BBQ sauce, put in soft buns that are steamed.
It may seem weird to mix tofu with pork, but that’s what the dish mA po tofu. This is a spicy dish of Sichuan consists of pieces of tofu and pork in spicy oil and vegetable broth, cooked with pepper.
It resembles a white cocoon, but the candy “beard the dragon” made mostly from sugar and malt syrup, as well as nuts, sesame and coconut.
Kong is a cross between a rice porridge and soup. Rice grains are boiled in water until a thick soup. Kongs can be served with anything from chicken to pork and even small fried doughnuts.
UTO, also called Chinese cruller or doughnut. These are long strips of dough, deep fried until Golden brown. A snack is often eaten with congas. It can be played almost everywhere on the streets in China.
A century egg is a Chinese delicacy that was invented in Hunan province. As you can guess from the name, quail, duck or chicken eggs are stored in a mixture of clay, ash, salt, lime and rice hulls for several weeks or months. This process changes the smell, color and taste of the eggs.
Shumai – dumplings that are often served on dimemag. They are easy to find wrapped on the edges. They are originally from Guangdong province. The filling can be shrimp, crab, pork or vegetables.
Gan bian si JI Dou is fried green beans, but not exactly the same, you are used as a garnish. First, the pods are fried to a crisp, and then add the pepper, leek, garlic, ginger and mustard root.
The capital of Shaanxi province Xian is the best place where you can try the Liang PI. This is a cold noodle dish with lots of spices, served with vegetables. Noodles made from wheat or rice flour.
In China almost everywhere you can try the zongzi. It’s the little envelopes of bamboo leaves filled with sticky rice and sweet or savory filling.
If properly prepared sweet and sour pork Tang TSU Lee JI, it will be crispy on the outside and tender inside. Pieces of meat served in sweet and sour sauce that gives the dish an unusual taste.
Th those – it’s kind of a hybrid of dumpling and fried buns. The dumplings are stuffed with pork, beef or shrimp combined with cabbage, ginger and onions.
Despite the name, which literally translates as “stinky tofu” Chou tofu is very popular on the streets of Shanghai. The peculiar smell of the dish acquires after the tofu is soaked in sour milk, vegetables or meat. Then the tofu is fried, steamed, grilled or stewed in sauce.
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