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Shaobing
Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices. Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Most Shaobing are popular in the northern part of China. Different types of shaobing are often associated with certain cities and towns. Shaobing is a common breakfast item. Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (''huǒguō'') in winter or soy mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beijing Cuisine
Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China. Background As Beijing has been the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is that of the eastern coastal province of Shandong cuisine, Shandong.Wang, Juling, ''Famous Dishes of Famous Restaurant in Beijing'', Golden Shield Publishing House in Beijing, December, 2000, Xu, Chengbei, ''Ancient Beijing, Customs of the General Populace of Ancient Beijing'', Jiangsu Fine Arts Publishing House in Nanjing, September, 1999, Hua Mengyang and Zhang Hongjie, ''Lives of the residents of Ancient Beijing'', Shandong Pictorial Publishing House in Jinan, June, 2000, Du, Fuxiang and Guo, Yunhui, ''Famous Restaurants in China'', China Tourism Publishing House in Beijing, 1982 Beijing cuisine has it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chinese Dishes
This is a list of Chinese dishes in Chinese cuisine. Dishes by ingredient Grain-based dishes Noodles Rice Pork-based dishes Poultry-based dishes Vegetable-based dishes Dishes by cooking method Dumplings Pastry Soups, stews and porridge Dishes by region Anhui Beijing Cantonese Chaozhou Fujian Guangxi Southern Guangxi cuisine is very similar to Guangdong cuisine. Northern Guangxi cuisine, such as the dishes below, is quite different. Hainan Hakka Hunan Hubei Jiangsu Northeast Shaanxi Shanxi Shandong Sichuan Yunnan Zhejiang Unsorted * Guokui See also * List of Chinese desserts * List of Chinese restaurants * List of Chinese sauces * List of Chinese soups * List of restaurants in China This is a list of notable restaurants in China. Restaurants * * * * * * * * * * * * * * * * Coffee and tea houses * * * * Fast food chains * * * * * * * * See also * Chinese cuisine ... [...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] |
Mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white ''mantou'' were something of a luxury in preindustrial China. Traditionally, ''mantou'', ''bing'', and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a stapl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
