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Liaoning Cuisine
Liaoning cuisine is derived from the native cooking styles of the Liaoning Province in China. It is the most famous Northeastern Chinese cuisine. Characteristic features The main characteristics of Liaoning cuisine is that it is colorful, tastes are strong, food is soft, and one dish has many flavors/tastes, however, the sweet taste and the salty taste are very distinct. Some dishes include Suan cai, pickled Chinese cabbage stir fried with Cellophane noodles, vermicelli, chicken and mushroom stew, lamb kebabs, "malatang" (literally, spicy and hot) soup, stewed chicken with mushrooms, stewed catfish with eggplant, stewed pork with beans, and sliced potatoes with chili. Since the province shares a border with North Korea, there are dishes similar to Korean cuisine, as well as a large Korean population. The food of Dalian is famed for consuming jellyfish and sea cucumbers by being a coastal city. Notable dishes See also * Northeastern Chinese cuisine * Chinese cuisine * Jilin cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liaoning
Liaoning () is a coastal province in Northeast China that is the smallest, southernmost, and most populous province in the region. With its capital at Shenyang, it is located on the northern shore of the Yellow Sea, and is the northernmost coastal province of the People's Republic of China. Historically a gateway between China proper and Manchuria, the modern Liaoning province was established in 1907 as Fengtian or Fengtien province and was renamed Liaoning in 1929. It was also known at that time as Mukden Province for the Manchu name of ''Shengjing'', the former name of Shenyang. Under the Japanese-puppet Manchukuo regime, the province reverted to its 1907 name, but the name Liaoning was restored for a brief time in 1945 and then again in 1954. Liaoning borders the Yellow Sea ( Korea Bay) and Bohai Sea in the south, North Korea's North Pyongan and Chagang provinces in the southeast, Jilin to the northeast, Hebei to the southwest, and Inner Mongolia to the northwest. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and borders fourteen countries by land, the most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third largest country by total land area. The country consists of 22 provinces, five autonomous regions, four municipalities, and two Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the most populous city and financial center is Shanghai. Modern Chinese trace their origins to a cradle of civilization in the fertile basin of the Yellow River in the North China Plain. The semi-legendary Xia dynasty in the 21st century BCE and the well-attested Shang and Zhou dynasties developed a bureaucratic political system to serve hereditary monarchies, or dyna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeastern Chinese Cuisine
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation. ''Suan cai'', or pickled Chinese cabbage, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas. Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes. Northeast Chinese include a large component of wheat and maize in their daily diet in the form of noodles, steamed bun and cornbread. Popular dishes i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suan Cai
''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production. History In China, the earliest record of Chinese traditional Suan cai production is in ''the Book of Odes'' (or ''Classic of Poetry''), dating back to 11th to 7th centuries BC. During that time period, fermented vegetables are used as a sacrifice in the worship ceremony of the ancestors. In the poem '' Xin Nan Shan'' (), there is the description of how ancient Chinese produce suan cai by pickling gourds:In the midst of the fields are the huts, 中田有廬、 And along the bounding divisions are gourds. 疆場有瓜。 The fruit(s) is sliced and pickled, 是剝是菹、 To be presented to our great ancestors, 獻之皇祖。 That thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellophane Noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varietie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malatang
Malatang () is a common type of Chinese street food. It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot. On June 20, 2017, the Chinese General Department of Quality Supervision, Inspection and Quarantine and the National Standards Management Committee jointly issued a series of national standards for "English Translation and Writing Standards in Public Services." The standard name for the noun Malatang into English is "Spicy Hot Pot" officially launched on December 1, 2017, but despite this stance, the term "malatang" has entered English as a loanword. Origin ''Malatang'' is named after its key ingredient, mala sauce, which is flavored with a combination of Sichuan pepper and dried chilli pepper. The word ''málà'' is composed of the Chinese characters for "numbing" ( 麻) and "spicy (hot)" ( 辣), referring to the feeling in the mouth after e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dalian
Dalian () is a major sub-provincial port city in Liaoning province, People's Republic of China, and is Liaoning's second largest city (after the provincial capital Shenyang) and the third-most populous city of Northeast China. Located on the southern tip of Liaodong peninsula, it is the southernmost city in both Liaoning and the entire Northeast. Dalian borders the prefectural cities of Yingkou and Anshan to the north and Dandong to the northeast, and also shares maritime boundaries with Qinhuangdao and Huludao across the Liaodong Bay to west and northwest, Yantai and Weihai on the Shandong peninsula across the Bohai Strait to the south, and North Korea across the Korea Bay to the east. As of the 2020 census, its total population was 7,450,785 inhabitants whom 5,106,719 lived in the built-up (or metro) area made of 6 out of 7 urban districts, Pulandian District not being conurbated yet. Today a financial, shipping, and logistics center for East Asia, Dalian has a signific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jilin Cuisine
Jilin cuisine is the regional cooking style of the Han Chinese with heavy influence from native Manchu, Korean, and Mongolian minorities in the Jilin Province of Northeastern China. Characteristic features Due to short growing seasons and prolonged winters, fermentation is the main method of preserving food. Suan cai is very prominent in Jilin cuisine. The cold winters have also led to the development of a regional brand to hot pot such as Fucha Manchu Hot Pot. The colder climate of Northern China is generally unsuited to grow rice making wheat, buckwheat, and sorghum as the primary sources of starch. The abundance of starch has given rise to staple steamed buns and noodles dishes of the region. Jilin cuisine in unique among Chinese cuisine by extensive consumption of raw seafood and vegetables. Jilin cuisine is primarily characterized by influences from the three largest minorities of the province. * Manchu – boiled pork and blood sausages, cold vegetables * Korean – fer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regional Cuisines Of China
In geography, regions, otherwise referred to as zones, lands or territories, are areas that are broadly divided by physical characteristics (physical geography), human impact characteristics (human geography), and the interaction of humanity and the environment (environmental geography). Geographic regions and sub-regions are mostly described by their imprecisely defined, and sometimes transitory boundaries, except in human geography, where jurisdiction areas such as national borders are defined in law. Apart from the global continental regions, there are also hydrospheric and atmospheric regions that cover the oceans, and discrete climates above the land and water masses of the planet. The land and water global regions are divided into subregions geographically bounded by large geological features that influence large-scale ecologies, such as plains and features. As a way of describing spatial areas, the concept of regions is important and widely used among the many branches of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
