Variations on Chinese Cuisine
Canton Cuisine
Cantonese cuisine originated from
the areas of Guangdong Province and Hong Kong in southern China. Canton
is an old port city that today is referred to as Guangzhou. Dim sum
meaning 'tough the heart,' the Chinese meal of small tidbits
of food presented on roving carts, began in this region. Freshness is
supreme to the Cantonese. Live fish and seafood are held in tanks just
before being dispatched immediately for cooking. Cantonese sauces are
mild and subtle so as to not overpower the freshness of the ingredients.
Popular Cantonese dishes include steamed whole fish, crispy-skinned
chicken, shark's fin soup, and roast suckling pig.
Mandarin Cuisine
Mandarin cuisine is the food of
the northern imperial courts of old Peking, known today as Beijing.
In this region, wheat instead of rice is widely used, as is a pale leafy
cabbage, known as Napa cabbage in America. The crepe like wraparound
mu-shu pork and crispy Peking duck accompanied with steamed buns originated
in this area. Mandarin cuisine, an elaborate style arising from the
imperial days, is often intricately decorated with vegetables carved
into flowers, animals, and designs. In another northern dish, Mongolian
hot pot, diners cook their own meats and vegetables in a large boiling
pot of flavorful broth at the table. Other popular Mandarin foods are
pan-fried pot stickers, garlic and scallion Mongolian beef, and beggar's
chicken.
Shanghai Cuisine
The Shanghainese have mastered the
arts of braising and stewing so full-bodied flavors commingle on the
tongue. Generally considered the cuisine of China's southeastern
region of Zhejiang Province, the sauces tend to be rich due to slow
cooking techniques and reduction of sauces. The area is also known for
preserving food by pickling vegetables and curing meats. Noodle products
are heartier as in Shanghai noodles. The region's sherry-colored
wine, Shao Xing, is exported worldwide and is an important ingredient
in many dishes. Popular regional dishes are cold appetizer dishes such
as drunken shrimp, and wine chicken, stewed 'lion's head'
meatballs, sea cucumber with shrimp roe, and pickled greens with pork.
Sichuan Cuisine
Chili peppers and red peppercorns
are used in Sichuan (Szechuan in Cantonese) cooking to stimulate the
taste buds and counter the bitter cold of winter. Sichuan dishes are
considered spicy, although the heat is not immediate, it can creep up
on you. Through pickling and salt-curing, the vegetables and meats of
this region are preserved to last through the harsh winter. The combined
flavors of vinegar with sweetly fried food originated in this central
western region. Well known Sichuan dishes are Szechuan beef, stir-fried
green beans, cold noodles with peanut sauce, and spicy stir-fried Ma-Po
tofu.
Hunan Cuisine
The food from Hunan is hot, hot,
hot. It's often difficult to distinguish Hunan from Sichuan cuisine,
as many Chinese restaurants in North America tend to serve both regional
styles side-by-side. The cuisines dovetail nicely as the two provinces
also are neighbors in China's heartland. The Hunanese use preserved
basics such as hearty oils, garlic, and chili-based sauces. The stir-fried
meats are often seared prior to stir-frying, creating sauces and dishes
that exude comfort. Popular dishes from Hunan are orange beef or chicken,
spicy eggplant in garlic sauce, and hot crispy fish.
We are
grateful to author Rosemary Gong for helping
us understand more about Chinese Cuisine, one of the great cuisines of
the world. please
click here to read more about her book
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