Steaming is a method of cooking using steam. Steaming is considered a relatively healthier cooking technique and capable of cooking almost all kinds of food.
Method
Steaming works by first boiling water, causing it to evaporate into steam; the steam then carries heat to the food, thus cooking the food. Such cooking is most often done by placing the food into a
steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food.
When a steamer is unavailable, a wok filled less than half with water is a decent replacement by placing a metal frame made of stainless steel in the middle of the wok. Some modern home microwave ovens include the structure to cook food by steam evaporated from a separate water container, providing a similar result to being cooked by fire. Although the food can be separated from the boiling water, it is usually intended to have direct contact with the steam, resulting in a moist texture to the dishes.
Thursday, January 8, 2009
Simmering
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100°C (212°F). To keep a pot
simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C (200°F).
Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 82°C (180°F).
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.
Food that is simmered in milk or cream instead of water is referred to as creamed.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
In Argentina, simmered water is considered essential to make mate correctly.
simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C (200°F).
Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 82°C (180°F).
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.
Food that is simmered in milk or cream instead of water is referred to as creamed.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
In Argentina, simmered water is considered essential to make mate correctly.
Braising
Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat; making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swiss steak, and pot roast are braised dishes.
Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. A cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock, to not quite cover the meat. The dish is cooked covered at a very low simmer until meat is
fork tender. Often the cooking liquid is finished to create a sauce or gravy.
A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagens and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
Braised pork spare ribs with preserved mustard greens.
Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, braised tilapia and beef bourguignon, among others.
Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat; making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swiss steak, and pot roast are braised dishes.
Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. A cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock, to not quite cover the meat. The dish is cooked covered at a very low simmer until meat is
fork tender. Often the cooking liquid is finished to create a sauce or gravy.
A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagens and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
Braised pork spare ribs with preserved mustard greens.
Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, braised tilapia and beef bourguignon, among others.
Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine
Boiling in cookery
Boiling in cookery
Boiling water
In cookery, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but
scarcely bubbles.
Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.
The open-air boiling point of water is typically considered to be 100 °C or 212 °F.
Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the
temperature of the contents above the open air boiling point.
Adding a water soluble substance, such as salt or sugar also increases the boiling point. This is called boiling-point elevation. However, the effect is very small, and the boiling point will be
increased by an insignificant amount. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking.
In places where the available water supply is contaminated with disease-causing bacteria, boiling water and allowing it to cool before drinking it is a valuable health measure. Boiling water for a
few minutes kills most bacteria, amoeba, and other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases caused by microorganisms.
Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups.Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious, well flavoured stock is produced. Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.
On the other hand, there are several disadvantages. There is a loss of soluble vitamins from foods to the water (if the water is discarded), and some boiled foods can look unattractive. Boiling can also be a slow method of cooking food.
Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.
Water on the outside of a pot, i.e. a wet pot, increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.
Boiling water
In cookery, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but
scarcely bubbles.
Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.
The open-air boiling point of water is typically considered to be 100 °C or 212 °F.
Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the
temperature of the contents above the open air boiling point.
Adding a water soluble substance, such as salt or sugar also increases the boiling point. This is called boiling-point elevation. However, the effect is very small, and the boiling point will be
increased by an insignificant amount. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking.
In places where the available water supply is contaminated with disease-causing bacteria, boiling water and allowing it to cool before drinking it is a valuable health measure. Boiling water for a
few minutes kills most bacteria, amoeba, and other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases caused by microorganisms.
Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups.Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious, well flavoured stock is produced. Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.
On the other hand, there are several disadvantages. There is a loss of soluble vitamins from foods to the water (if the water is discarded), and some boiled foods can look unattractive. Boiling can also be a slow method of cooking food.
Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.
Water on the outside of a pot, i.e. a wet pot, increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.
Baking
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes; baked apples; baked beans; some pasta dishes, such as lasagne; and various other foods, such as the pretzel.
Many domestic ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food; and one for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roasted, a similar process, using higher temperatures and shorter cooking times.
The baking process does not add any fat to the product, and producers of snack products such as potato chips are also beginning to replace the process of deep-frying with baking in order to reduce the fat content of their products.
Many domestic ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food; and one for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roasted, a similar process, using higher temperatures and shorter cooking times.
The baking process does not add any fat to the product, and producers of snack products such as potato chips are also beginning to replace the process of deep-frying with baking in order to reduce the fat content of their products.
Basic ingredients
Basic ingredients for cooking basics :
* Cereals
Maize - Rice - Wheat (Bread, Noodles)
* Cooking fats and oils
Butter - Canola oil - Coconut oil - Corn oil - Flaxseed oil - Lard - Margarine - Olive oil - Palm oil - Peanut oil - Rapeseed oil - Sesame oil - Soybean oil - Sunflower oil - Tallow
* Dairy
Buttermilk - Cheese - Cream - Milk - Yogurt
* Eggs
* Fruits
Apples - Cherries - Pears
* Legumes
Beans - Lentils - Soy (Miso, Soy cheese, Soy milk, Soy sauce, Soy yogurt, Textured soy protein, Tofu)
* Meat
Beef - Fish - Mutton - Poultry - Pork
* Mushrooms
Champignon
* Seasonings
Herbs (Parsley) - Spices (Pepper, Salt) - Sweeteners (Agave syrup, Fructose, Glucose, Honey, Stevia, Sugar)
* Vegetables
Cucumber - Eggplants - Garlic - Onions - Potatoes - Squash - Tomatoes
* Cereals
Maize - Rice - Wheat (Bread, Noodles)
* Cooking fats and oils
Butter - Canola oil - Coconut oil - Corn oil - Flaxseed oil - Lard - Margarine - Olive oil - Palm oil - Peanut oil - Rapeseed oil - Sesame oil - Soybean oil - Sunflower oil - Tallow
* Dairy
Buttermilk - Cheese - Cream - Milk - Yogurt
* Eggs
* Fruits
Apples - Cherries - Pears
* Legumes
Beans - Lentils - Soy (Miso, Soy cheese, Soy milk, Soy sauce, Soy yogurt, Textured soy protein, Tofu)
* Meat
Beef - Fish - Mutton - Poultry - Pork
* Mushrooms
Champignon
* Seasonings
Herbs (Parsley) - Spices (Pepper, Salt) - Sweeteners (Agave syrup, Fructose, Glucose, Honey, Stevia, Sugar)
* Vegetables
Cucumber - Eggplants - Garlic - Onions - Potatoes - Squash - Tomatoes
Wednesday, January 7, 2009
Chinese cuisine
Chinese cuisine
Chinese cuisine (Traditional Chinese: 中國菜 or 中餐, Simplified Chinese:
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.
Regional cultural differences vary greatly within China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. There is also Huaiyang Cuisine, a major style and even viewed as the representation of the cuisine.
Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with 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.
Presentation
Pork
Dongpo rou (Trad: 東坡肉, Simp: 东坡肉) Fried pork belly stewed in soy and wine
Pork is generally used over beef in Chinese cuisine due to economic, religious, and aesthetic reasons; swine are easy to feed and are not used for labour, and are so closely tied to the idea of domesticity that the character for "home" (家) depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. Buddhist cuisine restricts the use of meats and Chinese Islamic cuisine excludes pork. [1]
Vegetarianism
Vegetarianism is not uncommon or unusual in China; though, as is the case in the West, it is only practiced by a relatively small fraction of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. Bok Choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of duck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.
Chinese desserts
Chinese desserts (甜點) are sweet foods and dishes that are served with tea or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
Bing
Bing (餅) are baked wheat flour based confections, these are either similar to the short-pastry crust of western cuisine or flaky like puff pastry, the latter of which is often known as su (酥). The preferred fat used for bing is usually lard. One of the more commonly
known bing is the moon cake.
Candies
Chinese candies and sweets,called táng (糖), are usually made with cane sugar, malt sugar, and honey. These sweets often consists of nuts or fruits that are mixed into syrup whole or in pastes to flavour or give the candies their textures. Tanghulu, dragon's beard candy, and White Rabbit Creamy Candy are a some examples of this category.
Gao
Gao or Guo (糕/粿) are rice base snacks that are typically steamed and may be made from glutinous or normal rice. In Fukien speaking Chinese populations, these are known as Kuei, which are based on the pronunciation of "粿". These rice based snacks have a wide variety of
textures and can be chewy, jelly-like, fluffy or rather firm. One of the more commonly known gao is the niangao.
Jellies
Chinese jellies are known collectively in the language as ices (凍 or 冰). Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts. Some Chinese jellies, such as the grass jelly and the aiyu jelly set by themselves.
Soups
Chinese dessert soups (湯 or 糊) typically consists of sweet and usually hot soups and custards, and are collectively known as tongsui in Cantonese. Some of these soups are made with restorative properties in mind, in concordance with traditional Chinese medicine.
A commonly eaten dessert soup is douhua, which is sometimes taken for breakfast
Chinese Popular Cuisine Names
Thirteen Great Traditions- Regional Dishes
Anhui (Hui 徽)
* Ginger Duck (simplified Chinese: 姜母鸭; traditional Chinese: 姜母鸭; pinyin: jiang muya)
* Hay Wrapped Fragrant Ribs(simplified Chinese: 稻香排骨; traditional Chinese: ; pinyin: daoxiang paigu)
* Caterpillar Fungus Duck(虫草炖老鸭)
* Dry Pot Tofu (干锅素肉)
* Potato Croquets (土豆炸饺)
* Crab-apple Flower Cake (海棠酥)
* Soy Braised Mandarin Fish (红烧臭鱖鱼)
* Friend Tofu Balls (豆腐渣丸子)
* Fried Pumpkin Dumplings (南瓜蒸饺)
* Silver Fish Fried Egg (银鱼煎蛋)
* 5 Colors Fish Cake (五彩鱼片)
* Jade Rabbit Sea Cucumber (玉兔海参)
* Flower Mushroom Frog (花菇田鸡)
* Bright Pearl Abalone (明珠酥鲍)
* Bagongshan Tofu (八公山豆腐)
* Crab and Fish Stomachs (蟹连鱼肚)
* Phoenix Tail Shrimp (凤尾虾排)
* Fuli Roast Chicken (符离集烧鸡)
* Lotus Seed Pod Fish (莲蓬鱼)
* Cream FattyKingfish (奶汁肥王鱼)
Beijing
* Peking Duck (usually served with pancakes) (北京烤鸭)
Cantonese (Yue 粵)
* Preserved-salted fish (鹹魚, Haam yu)
* Preserved-salted duck (臘鴨, Laap ap)
* Preserved-salted pork (臘肉, Laap yuk)
* Chinese steamed eggs (蒸水蛋)
* Rice congee (皮蛋粥)
* Boiled bok choy with oyster sauce (蠔油小白菜)
* Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) (青菜炒肉片)
* Steamed frog on lotus leaf (荷葉蒸田雞)
* Zhaliang (炸兩)
* Youtiao (油条)
* Dace fishballs (鯪魚球)
* Cantonese seafood soup
* Winter melon soup (冬瓜湯)
* Snow fungus soup (银耳湯)
* Northeast watercress sparerib soup (南北杏西洋菜豬骨湯)
* Old fire-cooked soups (老火湯, Lo foh tong)
* Wonton noodle (雲吞麵)
* Beef chow fun (乾炒牛河)
* Shahe fen (沙河粉)
* Char siu (叉烧)
* Roast goose (燒鵝)
* Roasted pig (燒肉)
* White cut chicken (白切雞)
* Orange cuttlefish (鹵水墨魚)
* Brine-soaked duck (滷水鴨)
* Soy sauce chicken (豉油雞, Si yau gai)
* Little pan rice (煲仔飯, bou1 zai2 faan6)
* Layered egg and beef over rice (窩蛋牛肉飯)
* Layered steak over rice (肉餅煲仔飯)
* Preserved chinese sausage over rice (蠟味煲仔飯)
* Steamed chicken over rice (蒸雞肉煲仔飯)
* Pork Spareribs over rice (排骨煲仔飯)
* Crispy fried chicken
* Seafood birdsnest
* Suckling pig
* Taro duck (陳皮芋頭鴨)
* Roast young pigeon/squabs (烤乳鴿)
* Sour sparerib (生炒排骨)
* Salt and pepper rib (椒鹽骨)
* Salt and pepper cuttlefish (椒鹽魷魚)
* Salt and pepper shrimp (椒鹽蝦)
* Red bean soup (紅豆砂)
* Gou dim (糕點)
* Shaved Ice (刨冰)
* Deng egg (燉蛋)
* Bao yu (燜鮑魚, Bao yu)
* Shark fin soup (魚翅羹, Yu qi tong)
* Hoi sam (海參, Hoi sam)
* Bird's nest soup (燕窩, Yeen Waw)
* Tea smoked duck (茶燻鴨)
Fujian (Min 闽)
* Popiah (薄饼)
* Buddha jumps over the wall （佛跳墙, Fotiaoqiang)
* Yen pi (燕皮)
Hainan
Hunan (Xiang 湘)
Jiangsu(Su 苏 or Yang 揚)
Manchu
Mongolian
* xianbing 馅饼
* niurougan 牛肉干
Shandong (Lu 魯)
Szechuan (Chuan 川)
* Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
* Zhangcha duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
* Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
* Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
* Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
* Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
* Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
* Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
* Dan dan noodles and Bon bon chicken
Teochew
* Yusheng
* Popiah (薄饼)
Yunnan
* Crossing the bridge noodles
Zhejiang (Zhe 浙)
Chinese cuisine (Traditional Chinese: 中國菜 or 中餐, Simplified Chinese:
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.
Regional cultural differences vary greatly within China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. There is also Huaiyang Cuisine, a major style and even viewed as the representation of the cuisine.
Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with 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.
Presentation
Pork
Dongpo rou (Trad: 東坡肉, Simp: 东坡肉) Fried pork belly stewed in soy and wine
Pork is generally used over beef in Chinese cuisine due to economic, religious, and aesthetic reasons; swine are easy to feed and are not used for labour, and are so closely tied to the idea of domesticity that the character for "home" (家) depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. Buddhist cuisine restricts the use of meats and Chinese Islamic cuisine excludes pork. [1]
Vegetarianism
Vegetarianism is not uncommon or unusual in China; though, as is the case in the West, it is only practiced by a relatively small fraction of the population. Most Chinese vegetarians are Buddhists, following the Buddhist teachings about minimizing suffering. Chinese vegetarian dishes often contain large varieties of vegetables (e.g. Bok Choy, shiitake mushroom, sprouts, corn) and some imitation meat. Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of duck, chicken, or pork. Imitation seafood items, made from other vegetable substances such as konjac, are also available.
Chinese desserts
Chinese desserts (甜點) are sweet foods and dishes that are served with tea or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
Bing
Bing (餅) are baked wheat flour based confections, these are either similar to the short-pastry crust of western cuisine or flaky like puff pastry, the latter of which is often known as su (酥). The preferred fat used for bing is usually lard. One of the more commonly
known bing is the moon cake.
Candies
Chinese candies and sweets,called táng (糖), are usually made with cane sugar, malt sugar, and honey. These sweets often consists of nuts or fruits that are mixed into syrup whole or in pastes to flavour or give the candies their textures. Tanghulu, dragon's beard candy, and White Rabbit Creamy Candy are a some examples of this category.
Gao
Gao or Guo (糕/粿) are rice base snacks that are typically steamed and may be made from glutinous or normal rice. In Fukien speaking Chinese populations, these are known as Kuei, which are based on the pronunciation of "粿". These rice based snacks have a wide variety of
textures and can be chewy, jelly-like, fluffy or rather firm. One of the more commonly known gao is the niangao.
Jellies
Chinese jellies are known collectively in the language as ices (凍 or 冰). Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts. Some Chinese jellies, such as the grass jelly and the aiyu jelly set by themselves.
Soups
Chinese dessert soups (湯 or 糊) typically consists of sweet and usually hot soups and custards, and are collectively known as tongsui in Cantonese. Some of these soups are made with restorative properties in mind, in concordance with traditional Chinese medicine.
A commonly eaten dessert soup is douhua, which is sometimes taken for breakfast
Chinese Popular Cuisine Names
Thirteen Great Traditions- Regional Dishes
Anhui (Hui 徽)
* Ginger Duck (simplified Chinese: 姜母鸭; traditional Chinese: 姜母鸭; pinyin: jiang muya)
* Hay Wrapped Fragrant Ribs(simplified Chinese: 稻香排骨; traditional Chinese: ; pinyin: daoxiang paigu)
* Caterpillar Fungus Duck(虫草炖老鸭)
* Dry Pot Tofu (干锅素肉)
* Potato Croquets (土豆炸饺)
* Crab-apple Flower Cake (海棠酥)
* Soy Braised Mandarin Fish (红烧臭鱖鱼)
* Friend Tofu Balls (豆腐渣丸子)
* Fried Pumpkin Dumplings (南瓜蒸饺)
* Silver Fish Fried Egg (银鱼煎蛋)
* 5 Colors Fish Cake (五彩鱼片)
* Jade Rabbit Sea Cucumber (玉兔海参)
* Flower Mushroom Frog (花菇田鸡)
* Bright Pearl Abalone (明珠酥鲍)
* Bagongshan Tofu (八公山豆腐)
* Crab and Fish Stomachs (蟹连鱼肚)
* Phoenix Tail Shrimp (凤尾虾排)
* Fuli Roast Chicken (符离集烧鸡)
* Lotus Seed Pod Fish (莲蓬鱼)
* Cream FattyKingfish (奶汁肥王鱼)
Beijing
* Peking Duck (usually served with pancakes) (北京烤鸭)
Cantonese (Yue 粵)
* Preserved-salted fish (鹹魚, Haam yu)
* Preserved-salted duck (臘鴨, Laap ap)
* Preserved-salted pork (臘肉, Laap yuk)
* Chinese steamed eggs (蒸水蛋)
* Rice congee (皮蛋粥)
* Boiled bok choy with oyster sauce (蠔油小白菜)
* Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) (青菜炒肉片)
* Steamed frog on lotus leaf (荷葉蒸田雞)
* Zhaliang (炸兩)
* Youtiao (油条)
* Dace fishballs (鯪魚球)
* Cantonese seafood soup
* Winter melon soup (冬瓜湯)
* Snow fungus soup (银耳湯)
* Northeast watercress sparerib soup (南北杏西洋菜豬骨湯)
* Old fire-cooked soups (老火湯, Lo foh tong)
* Wonton noodle (雲吞麵)
* Beef chow fun (乾炒牛河)
* Shahe fen (沙河粉)
* Char siu (叉烧)
* Roast goose (燒鵝)
* Roasted pig (燒肉)
* White cut chicken (白切雞)
* Orange cuttlefish (鹵水墨魚)
* Brine-soaked duck (滷水鴨)
* Soy sauce chicken (豉油雞, Si yau gai)
* Little pan rice (煲仔飯, bou1 zai2 faan6)
* Layered egg and beef over rice (窩蛋牛肉飯)
* Layered steak over rice (肉餅煲仔飯)
* Preserved chinese sausage over rice (蠟味煲仔飯)
* Steamed chicken over rice (蒸雞肉煲仔飯)
* Pork Spareribs over rice (排骨煲仔飯)
* Crispy fried chicken
* Seafood birdsnest
* Suckling pig
* Taro duck (陳皮芋頭鴨)
* Roast young pigeon/squabs (烤乳鴿)
* Sour sparerib (生炒排骨)
* Salt and pepper rib (椒鹽骨)
* Salt and pepper cuttlefish (椒鹽魷魚)
* Salt and pepper shrimp (椒鹽蝦)
* Red bean soup (紅豆砂)
* Gou dim (糕點)
* Shaved Ice (刨冰)
* Deng egg (燉蛋)
* Bao yu (燜鮑魚, Bao yu)
* Shark fin soup (魚翅羹, Yu qi tong)
* Hoi sam (海參, Hoi sam)
* Bird's nest soup (燕窩, Yeen Waw)
* Tea smoked duck (茶燻鴨)
Fujian (Min 闽)
* Popiah (薄饼)
* Buddha jumps over the wall （佛跳墙, Fotiaoqiang)
* Yen pi (燕皮)
Hainan
Hunan (Xiang 湘)
Jiangsu(Su 苏 or Yang 揚)
Manchu
Mongolian
* xianbing 馅饼
* niurougan 牛肉干
Shandong (Lu 魯)
Szechuan (Chuan 川)
* Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
* Zhangcha duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
* Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
* Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
* Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
* Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
* Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
* Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
* Dan dan noodles and Bon bon chicken
Teochew
* Yusheng
* Popiah (薄饼)
Yunnan
* Crossing the bridge noodles
Zhejiang (Zhe 浙)
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