Chinese cuisine

Chinese cuisine is any of several styles originating from regions of China, some of which have become increasingly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. The history of Chinese cuisine stretches back for many centuries and produced changes from period to period and in each region according to regional climate, imperial fashions, and local preferences.

Bai Qie Ji – White Cut Chicken

White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.

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Cantonese Crabmeat and Sweetcorn Soup

This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.

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Char Siu – Honey Roasted Pork (Chinese Barbecued Pork)

Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.

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Chifa

Chifa is a term used in Peru to refer to Chinese cooking, in which Peruvian and Chinese ingredients are fused to Cantonese culinary tradition.

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Chinese Chicken Chopping

Step by step instructions with images and video – Chinese-style cutting is the cutting of a whole chicken into smaller, serving-size pieces of bone-in chicken. You can use this style of cutting for any Asian dish or other recipe that calls for chicken cut into serving-size pieces.

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Chinese Hot Mustard

Chinese hot mustard is a favourite condiment with egg rolls and other Oriental specialties. It’s easy to mix up your own with a few common ingredients. Unless you’re used to hot condiments, go easy on it when eating. A little goes a long way. Plan ahead to let it stand 8 hours before serving.

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Chinese Style Braised Peanuts

This tasty snack takes nothing more than placing all the ingredients into a pot and allowing them simmer for a few hours. The peanuts are braised in soy, star anise, and a few more to create a snack with a lovely addictive flavour.

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Chinese Watercress with Pork Ribs Soup

This Watercress and Pork Rib Soup is a good springtime soup that tastes fresh, clean and delicious. A lot of Chinese restaurants serve this as Soup of the Day because it is very nutritious, popular, easy to make and good for every one.

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Chorba

This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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Corn and Pine Nut Stir-fry – 松仁玉米 – Sōng Rén Yù Mǐ

This brightly coloured stir-fried dish is not only tasty, but also packed full of nutrition. Perfect as a vegetarian meal, a simple snack, or as a side dish with barbecued chicken. Adding diced carrot and green peas to this dish is quite common.

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Duck Sauce

Duck sauce is a condiment with a sweet and sour flavour and a translucent orange appearance similar to a thin jelly. Offered at Western Chinese restaurants, it is used as a dip for deep-fried dishes such as duck, chicken, fish, spring rolls, egg rolls, or with rice or noodles.

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Fa Sung Woo – Chinese Sweet Peanut Soup

Fa Sung Woo is another sweet soup made of peanuts that is traditionally served as a snack in China. This soup is considered nutritious, but very rich and so should not be eaten to excess.

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Foo Yung Hai – Chinese Omelette

In Chinese Indonesian cuisine Egg Fu Yung is well known as Fu yung hai, or sometimes spelled as Pu yung hai, the ingredients of the omelette usually made from the mixture of vegetables such as carrots, bean sprouts and cabbages, mixed with meats such as crab meat, shrimp or minced chicken. The dish is served in sweet and sour sauce with peas.

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Gan Bian Si Ji Dou – Sichuan Dry-Fried Green Beans

This is one of Sichuan’s most famous vegetable dishes.

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Hoisin Sauce

Hoisin sauce, also called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes.

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Hokkien Fried Rice

Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.

Despite the name, this dish did not originate in Fujian. The …

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Kung Pao Chicken

The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chilli peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavour in the marinade.

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Oyster Omelette

Oyster omelette is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savoury and addictive taste.

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Peking Duck – Beijing Roast Duck

The national dish of China, this dish is considered a delicacy due to its complex preparation and intense flavours. Since the Yuan Dynasty established by Kublai Khan, the process for preparing Peking Duck is rooted in tradition and has been perfected over thousands of years.

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Pork Floss – Rousong

Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack.

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