Sweet and sour spareribs 糖醋排骨

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  Sweet and sour spareribs  糖醋排骨

  Sweet and sour spareribs are got to be one of best known rib dishes in China. In Chinese, it is literally called “sugar and vinegar spareribs”( in Chinese) which indicates the main ingredients of this dish.
  

  Instructions

  1.Cut spareribs into pieces for 5 cm long.Put them in boiling water for 5 mins in order to remove blood. 
  2. Prepare ginger slice for 2 pieces, cut two green onion.
  3. Heat the oil, fry the spareribs for 2-3 minutes. Add 2 spoons of soy sauce , 3 spoons of vinegar, 4 spoons of sugar and 5 spoons of boiling water.
  4. Place the ginger slices, cinnamon.
  5. Stew for 40 minutes with smallest fire.
  6. Change to large fire, cook until water is evaporated.
  
  The amount of each seasonings is depend on your personal taste. Generally the ingredient listed in Steps are very popular and suitable for most of the taste.
  
  Photos collected from GooglePosted by Andy
  
  
  
  

Cantonese cuisine

Cantonese cuisine

Cantonese cuisine, namely GuangDong local specialties, has a long history, with unique dishes and flavors, it is one of the eight famous Chinese cuisines.The formation and development of cantonese cuisine and guangdong geographical environment, economic conditions and customs are closely related.The formation and development of cantonese cuisine and guangdong geographical environment, economic conditions and customs are closely related. Guangdong is located in the subtropical, near the south sea. So Cantonese cuisine is more complex, sophisticated, time-consuming, artificial cost, the per capita consumption is high. In addition to formal dishes, Cantonese snacks is made exquisitely, such as Yum Cha.

A feature of the cantonese food is that it could only use a few spices. Most of the cantonese cuisine in ginger, Onions, sugar, salt, soy sauce, rice wine, oil and starch was enough. Cantonese cuisine to retain authentic, generally do more for the light, so love, in the form of steamed cook.

Source:Wikipedia <http://zh.wikipedia.org/wiki/%E7%87%92%E5%91%B3>

SiuMei is one of the China guangdong barbecue food. In the restaurant or Chinese restaurant that Chinese regions have provide the fast food restaurants. Are often burnt flavour to coincide with rice, rice flour, powder, river surface, such as food for sale. Burning smell from shunde, guangdong, popular in guangdong, Hong Kong and macau, and even spread to Taiwan.

Source:Wikipedia <http://zh.wikipedia.org/wiki/%E7%82%B9%E5%BF%83>

Dimsum in a variety of cuisines in China, especially rich in cantonese tea, generally refers to in a bamboo steamer steamed buns and pastries.There are many different kinds of Dimsum, roughly divided into salty and desserts, snacks are mostly hot food, also have a small number of cold dishes. Such as Shrimp Dumpling , ShuMai.

Meiling Ye 42800358

42670845 HUNAN CUISINE

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

History[edit source | editbeta]

The history of the cooking skills employed in Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (simplified Chinese: 麻辣鸡丁; traditional Chinese: 麻辣雞丁; pinyin: málà jīdīng) and smoked pork with dried long green beans (simplified Chinese: 干豆角蒸腊肉; traditional Chinese: 干豆角蒸臘肉; pinyin: gāndòujiǎo zhēng làròu).
Hunan cuisine consists of three primary styles:

List of notable dishes[edit source | editbeta]

English	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Beer duck	啤酒鴨	啤酒鸭	píjǐu yā
Changsha-style rice vermicelli	長沙米粉	长沙米粉	Chángshā mǐfěn
Changsha-style stinky tofu	長沙臭豆腐	长沙臭豆腐	Chángshā chòu dòufǔ
Changde-style stewed beef with rice vermicelli	常德牛肉米粉	常德牛肉米粉	Chángdé níuròu mǐfěn
Cured ham with cowpeas
Dong'an chicken	東安子雞	东安子鸡	dōng'ān zǐjī
"Dry-wok" chicken	干鍋雞	干锅鸡	gānguō jī
Homemade-style bean curd	家常豆腐	家常豆腐	jiācháng dòufǔ
Lotus seeds in rock sugar syrup	冰糖湘蓮	冰糖湘莲	bīngtáng xiānglián
Mao's braised pork	毛氏紅燒肉	毛氏红烧肉	Máo shì hóngshāo ròu
Mala chicken	麻辣子雞	麻辣子鸡	málà zǐjī
Smoky flavours steamed together	臘味合蒸	腊味合蒸	làwèi hézhēng
Spare ribs steamed in bamboo
Steamed fish head in chili sauce	剁椒蒸魚頭	剁椒蒸鱼头	duòjiāo zhēng yútóu
Stir fried duck blood	炒血鴨	炒血鸭	chǎoxuéyā
Stir fried meat with douchi and chili peppers	豆豉辣椒炒肉	豆豉辣椒炒肉	dòuchǐ làjiāo chǎoròu
Mashed shrimp in lotus pod
Pearly meatballs	珍珠肉丸	珍珠肉丸	zhēnzhū ròuwán
Pumpkin cake	南瓜餅	南瓜饼	nánguā bǐng
Shredded pork with vegetables	農家小炒肉	农家小炒肉	nóngjiā xiǎo chǎoròu
General Tso's chicken	左宗棠雞	左宗棠鸡	Zuǒ Zōngtáng jī

Chinese food - Szechuan cuisine 43395031

Szechuan cuisine is a style of Chinese food originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppers. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarion style. 

Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chincken, peanuts, vegetables, and chili peppers.

Hot pot, less commonly steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.

  

Chicken with chilies is a well-known Sichuan-style Chinese dish. It consists of marinated, deep-fried pieces of chicken that are then stir-fried with garlic, ginger^.

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