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Topic: Chinese cuisine

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Cuisine of China

Mandarin cuisine

Cuisine of Asia

Cuisine

Asian cuisine

Hunan cuisine

Chinese Islamic cuisine

Szechuan cuisine

Chiuchow cuisine

American Chinese cuisine

Shanghai cuisine

	Chinese Cuisine (Site not responding. Last check: 2007-10-09)
		Chinese cuisine enjoys a high reputation not only for its exquisite, delicious taste and charming appearance, but also for its sheer abundance.
		Sichuan cuisine is characterized by its spicy and pungent flavors, with common ingredients of pepper and prickly ash.
		The main difference between Chinese and western eating habits is that unlike meals in the West, where everyone has their own plate of food, in China the dishes are placed on the table and everybody shares.
	web.mit.edu /course/17/17.s21/maguro.old/food.html (398 words)

	Chinese Cuisine (Site not responding. Last check: 2007-10-09)
		To begin, it is best to divide Chinese cuisine, with all the appropriate disclaimers and caveats, into that of four major regions: the northern plains, including Beijing; the fertile east, watered by the Yangtse River; the south, famous for the Cantonese cooking of the Guangdong Province; and the fecund west of Szechwan and Hunan Provinces.
		Beijing is the pearl of the region; royal haute cuisine was born and bred inside her walls.
		Once the meal is cooked, it is served all at once to the family, who eat with chopsticks and drink soup with a wide spoon.
	www.cuisinenet.com /glossary/china.html (425 words)

	Chinese Cuisine: A Primer
		Chinese cuisine is a bright branch in the treasure-house of Chinese culture, and it is also a dominant one in the field
		The Chinese moon cake is for the Mid-autumn Festival and is so called because it is made in the form of a disc representing the full moon of the festival.
		At receptions given by Chinese embassies or consulates, spring rolls often prove to be a gastronomic delight to the guests.
	www.angelfire.com /trek/hillmans/foodrink.html (1558 words)

	Chinese Cuisine
		Regional versions of the Chinese cuisine are so original, that it is not necessary to be an expert to distinguish them.
		Original taste of Chinese dishes is made by such things familiar to us, as vinegar, garlic, parsley, fennel, celery, coriander; there are also special Chinese seasonings - soy sauce (jiangyou), natrium glutamate (weijing or weisu), soy cheese (doufu) and other derivatives of soy.
		Traditionally Chinese dinner is served on a round table, where eight persons coud seat with comfort - if more, it will be too dense, and if to increase the sizes of a table, its centre will be too far to reach.
	www.daochinasite.com /eng/study/cuisine.shtml (1133 words)

	Chinese Cuisine (Site not responding. Last check: 2007-10-09)
		Chinese cuisine is a dominant branch from the Chinese culture - the core is taste while the purpose is to preserve health.
		Chinese cuisine has a long history and is famous worldwide for its rich flavor and delightful colors.
		It is essential to use food as fresh as possible for Chinese cuisine and they have developed a style of cooking that obviates refrigeration despite the rigors of the climate.
	www.chinahighlights.com /travelguide/chinesefood.htm (566 words)

	Chinese Cuisine
		Chinese food is widely recognised as being among the world's most well-known and well-loved cuisines.
		Chinese cooking styles differ, depending on the type of cuisine and which region of China the cuisine originated from.
		Chinese cuisine in Penang is dominated by four major dialect groups, with Cantonese being the most popular, followed by Hainanese, Hokkien, Teochew and Szechuan.
	www.geocities.com /keiwei_mp3/malaysia/foods/chinese_cuisine.html (1655 words)

	Chinese Food - Chinese Restaurants London, Chinese Cuisine
		Chinese cuisine is complex because it is intertwined with religion, philosophy and medicine.
		One of the basic principles of Chinese cooking is the division of food into fan (grains and other starchy foods) and ts'ai (vegetables and meats).
		The Chinese are no strangers to hard times and cooks have an extensive knowledge of techniques which will see them through during times of poverty or famine.
	www.viewlondon.co.uk /eat_feat_chinese.asp (497 words)

	Authentic Chinese Cuisine
		Chinese food gives a high reputation in the world not only for their exquisite, but for its smell, taste, appearance and texture.
		Chinese chefs usually like to use the preserved and salty Ingredients like preserved eggs, potherb and pickled mustard, dried shrimps, bean curd cheese, dry and salty pork, salty duck, meat sausage-- it is a long and traditional habit since the ancient hard and poor farming society.
		Chinese simply choose chopsticks as their tableware rather than knife and fork since Chinese people, under cultivation of Confucianism, consider knife and fork bearing sort of violence, like cold weapons.
	www.personal.psu.edu /users/h/x/hxf140/assign7.html (2190 words)

	Chinese cuisine - Wikipedia, the free encyclopedia
		This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.
		In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time.
		Nanyang Chinese cuisine (cuisine of the Nanyang region or Southeast Asia Chinese diaspora)
	en.wikipedia.org /wiki/Chinese_cuisine (1641 words)

	Chinese food, cuisine, China tour
		Chinese cuisine in miniatures from a tiny Dim Sim dish to a banquet of famous Peking Duck?
		Explore the world of Chinese cuisine, including recipes, cooking tips and the role of food in Chinese culture....
		Perhaps one of the things that surprises a Western visitor most is that some of the Chinese hosts like to put food into the plates of their guests.
	www.chinatour.com /cuisine/cuisine.htm (2167 words)

	Chinese Cantonese Cuisine
		Chinese cooking is a presentation of texture, color, shape, and aroma with even the name of the dish contributing to its overall presentation.
		Traditional Chinese courtesy requires that a guest be treated with honor, and to present a guest with anything less than perfection is the height of rudeness.
		Cantonese cuisine is a treat for the eyes and the nose as much as for the tongue and mouth.
	chetday.com /chinesecuisine.htm (580 words)

	Chinese Cuisine News
		A new wildlife conservation report that rising demand for shark fin cuisine is endangering sharks has divided China's chefs, but may fail to convince connoisseurs to abstain from their favorite dish.
		The island's Chinese restaurant is entering its fourth year with a new focus on meals for singles, as well as families.
		Ask London enthusiasts of Chinese take-out what their favorite dishes are and they're likely to grin and say Number This or Number That with an order of Number The Other on the side.
	www.topix.net /food/chinese (718 words)

	Chinese Cuisine - by food author Howard Hillman
		Chinese cuisine stresses a harmonious blending of foods - a dynamic balance between sweet and sour, rich and lean, bright-colored and neutral, smooth and crunchy.
		For most Chinese, a traditional Chinese family dinner consists of communal dishes equaling the number of diners at the table.
		All the Chinese cuisine dishes are set in the middle of the table at the same time.
	www.hillmanwonders.com /cuisines/chinese_cuisine.htm (253 words)

	Chinese Food Recipes - Introduction to Chinese Food and Cooking
		The fact that Chinese restaurants are mushrooming in the West is ample testimony to the variety and quality of Chinese food.
		Chinese Pork Recipes - Cantonese roast pork, Szechuan pork, sweet and sour pork, steamed spareribs, Szechuan pork tenderloin, Szechuan style pork chop, Chinese barbecued pork chop, sweet and pungent meatballs and many more Chinese recipes...
		Chinese Seafood Recipes - Steamed fish Chinese style, creamed crab bamboo shoots, stir fried shrimps wth cashew nuts, shark's fin soup, fish maw soup, braised abalone with sea cucumber and many more Chinese recipes...
	www.chinesefood-recipes.com (681 words)

	Ethnic Cuisine: China
		Chinese versions of western desserts such as cookies, cakes, and ice cream tend to be much less sugary tasting than their western counterparts.
		Northern cuisine uses salt and oil liberally and doesn’t shy away from animal fat (especially pork fat.) These last two seasonings have the advantage of adding calories to the diet in the north’s bitterly cold winters.
		Eastern Chinese cuisine, found in the cities of Shanghai and Hangzhou as well as the surrounding provinces, is primarily a cuisine of sweetness.
	www.sallys-place.com /food/ethnic_cusine/china.htm (2990 words)

	Chinese Cuisine
		With the Chinese forming a large proportion of the local population, locating eateries serving authentic Chinese cuisine does not pose a problem.
		This has gotta be a fairly healthy cuisine, with its widespread use of gentle roasting and steaming, only a touch of animal fat and seasonings.
		This spicy cuisine is noted for its robust flavours and reliance on hot chillies.
	members.tripod.com /makanmakan/chinese.html (608 words)

	Chinese Cuisine - MediterrAsian.com
		Vegetables are a fundamental part of Chinese cuisine and are combined to highlight their textures, flavors and colors.
		Many of the vegetables used in Chinese cooking are familiar to Westerners such as bell peppers (capsicum), carrots, mushrooms, zucchini, onions, scallions, celery and broccoli.
		The most commonly used sauces in Chinese cooking are soy sauce, oyster sauce, hoisin sauce and fl bean sauce.
	www.mediterrasian.com /cuisine_of_month_chinese.htm (665 words)

	China Food, Chinese Food: Travel China Guide.com
		Chinese cuisine information on major cuisines, medicinal cuicine and sections on chopsticks and food culture.
		Eight Cuisines: The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as catering is a living art sub-classifications continue to increase.
		Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments.
	www.travelchinaguide.com /intro/cuisine_drink/cuisine (638 words)

	CHINESE CUISINE WEEK : 20 - 26 March (Site not responding. Last check: 2007-10-09)
		Chinese Cuisine Week, part of the Mayor of London’s China in London season, is the opportunity for people from every ethnic background and nationality to come together and enjoy high-quality cuisine from some of the best Chinese restaurants across London.
		The week (sponsored by Tiger Beer and Loon Fung Supermarkets), will run from the 20th to 26th of March 2006 and offers London a unique chance to taste and experience the variety, distinctiveness and excellence in Chinese food that is so often overlooked in today’s fast-food culture.
		As the only English-language business and entertainment magazine serving the UK Chinese community, Chinatown – the Magazine is proud to present what promises to be a mouth-watering six days: discovering the exotic flavours of China right in the centre of London.
	www.chinesecuisineweek.co.uk /about.htm (156 words)

	Chinese Cuisine and Medicated Diet: Selected Recipes
		Chinese cuisine's entree normally strives for three to five colors, made up of the main ingredient, with more secondary ingredients of contrasting colors and textures; these are prepared and cooked to enhance their own qualities, with the use of appropriate condiments and garnishing, enabling to chef to present a delicious platter of fragrant delicious art.
		Because China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
		Sichuan Cuisine, known more commonly in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world.
	www.abc-chinese.com /nutrition.html (1321 words)

	Learn to cook like a Chef - Chinese Cuisine: A Culinary Trip to China
		Chinese Cuisine - A Culinary Trip to China's Beijing Region (North) : Beef skewers with Sweet Chili Dip, Quick Chicken Soup with Nappa cabbage, Shredded Pork Wrapped in Sesame Crepes.
		Chinese Cuisine - A Culinary Trip to China's Canton Region (South) : Chinese Broccoli with Oyster Sauce, Steamed Striped Bass with Black Bean Sauce, Singapore Noodles with Shrimp.
		Chinese Cuisine - A Culinary Trip to China's Sichuan Region (West) : (Szechaun): Chinese Greens with Honey Mustard Dressing and Walnuts, Kung Pao Chicken, Egg Noodles with Spicy Vegetables.
	recipes.chef2chef.net /learn-to-cook/chinese-cuisine/index.htm (223 words)

	Regional Chinese Cuisine
		The Chinese from this province, emigrated to Europe and America and took their cuisine with them.
		After the Ming Dynasty was overthrown many of its officers moved to this area and brought with them their chefs that were trained in the classical Peking style.These chefs took advantage of the abundance and variety of indiginious ingredients of this region.
		Besides these regional cuisines the minorities in China with their unique customs and habits have their own cuisines.
	www.ethnicfoodsco.com /China/RegionalChineseCuisine.htm (1085 words)

	TiT Dining: Taiwan Cuisine - Adaptivity and Spirit
		Taiwanese cuisine on the whole tends to be less spicy than Szechuan in the west but more spicy than food from northern China.
		Simple cooking methods predominate, where the ingredients are prepared once, then served--unlike the more elaborate Shanghai or Cantonese cuisines, which often require several preparatory steps, recombinations, and permutations before the final dish emerges.
		In addition to the ever-present soy sauce, rice wine and sesame oil, Taiwanese cuisine relies on an abundant array of seasonings for flavor: Black beans, pickled radishes, peanuts, chili peppers, parsley, and a local variety of basil ("nine story tower").
	www.sinica.edu.tw /tit/dining/0695_TaiwaneseCuisine.html (1360 words)

	Amazon.com: Chinese Cuisine (Wei-Chuan's Cookbook): Books: Huang Su Huei,Wei-Chuan Publishing (Site not responding. Last check: 2007-10-09)
		Chinese Snacks (Wei quan shi pu) by Su-Huei Huang
		Singaporean, Malaysian & Indonesian Cuisine by Christina Sjahir Hwang
		Because I'm Chinese and not fascinated by the history or mysticism or "magic" of Chinese cooking, I cannot tolerate cookbooks that are filled with little details about how some great aunt escaped imprisonment, immigrated across the seas and brought this very recipe to the outside world!
	www.amazon.com /Chinese-Cuisine-Wei-Chuans-Cookbook-Huang/dp/0941676080 (1703 words)

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