Chinese Food

22/04/2013 Yuzheng Zhang ZHYUD110

Chinese Food

SICHUAN CUISINE

Sichuan cuisines are well known for its hot and spicy. The significant regions are Sichuan Chengdu and Chongqing. They strived on all sort of tastes, such as, sour, sweet, hot and spicy, heavy, and also emphasized on using species as well. There are 3 main kinds of chilies that they hardly get rid of it, is red chilli, black pepper and red pepper. For these cuisines, the popular cooking methods are grill, braise, dried-fry and steam. Sichuan cuisines is good at the combination of taste, rich in sauce, base on the salty, sweet, sour and hot and spicy, then added variety kind of species, in order to bring out the delicious taste of the dishes. The famous dishes are stir-fried bean curd in chilli sauce and braised eel.

SHANDONG CUISINE

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Shandong cuisines are famous because of the few characteristics, faint scent, fresh and tender. It is extremely dainty with the modulation of its light soup and milk soup. For the light soup, it is clear and umami, and for the milk soup it is milky and mellow. Currently, both Jinan and Jiaodong are the main regions that are delegating Shandong cuisine. Jinan cuisines are good at stir-frying, braise and deep-fry. It’s popular dishes like, sweet and sour fish, braised intestines in brown sauce, braised whelk in brown sauce etc. Jiaodong cuisine are good at any of the seafood dishes, it taste fresh and heavy. Its popular dishes are braised abalone with shell and stuffed fish with white sauce.