Do you like chinese dumplings

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Do you like chinese food 🍛

And even if you answer, “Yes, I adore her!”, I still have something to surprise you with. 😊

Chinese cuisine is not monolithic like Russian cuisine, for example. Our dumplings or pancakes from Vladivostok to St. Petersburg and Sochi are about the same.

This is not the case in Chinese cuisine. Each area has its own favorite dishes. And its properties. And if you love the northeast 锅 包 肉 Guobao zhou, then no one in the south has heard of it.

In general, I have made a selection of the most popular dishes in different provinces. And if you are going to China this summer, it will be beneficial for you 🔥

Good Appetite!慢慢 吃 😊

1. Peking: Peking roast duck 北京 烤鸭 Běijīng kǎoyā

Peking Roast Duck is hailed as "the tastiest dish in the world". It has a golden brown, crispy crust, tender meat and a sharp taste. This combination made them popular both at home and in other countries.


2. Tianjin: baked pork tenderloin 里脊 塌 ō Guōtā lǐjí

Baked pork tenderloin is made from pork tenderloin. The dish is bright yellow in color and has a fresh, delicate taste.

3. Hebei: Donkey meat cake 驴肉 火烧 Lǘ ròu huǒshāo

This starter is popular in northern China. First published in Baoding City, Hebei Province. Start the tortilla with minced donkey meat and you get Luijouhoshao. The starter is hearty but not greasy, crispy and with a pleasant aftertaste.

4. Shanxi: boiled roast pork with mushrooms ò 油 肉 Guò yóu ròu

It was originally thought of as a dish for the elite, and then it went to the people and spread to Shanxi. It is characterized by a rich golden color, soft, tender meat. The dish itself is brackish with a touch of vinegar.

5. Inner Mongolia: cooked Mongolian-style lamb 羊肉 扒 ǒ Shǒu bā yángròu

Cooked lamb has been a traditional dish for Mongolian shepherds for millennia. It is eaten by hands.

6. Heilongjiang: fried pork with crispy ō 包 ō Guō bāo ròu

This cult dish of northeast Chinese cuisine is made from pork. First the sliced ​​pork fillet is marinated, coated with starch paste and fried until golden brown, watered with sweet and sour sauce. The dish is crispy on the outside and tender on the inside, sweet and sour on the palate.

7. Jirin: steamed white fish 清蒸 白鱼 Qīngzhēng bái yú

Fishermen who fish on the Sungari River have always cooked white fish to greet friends and relatives in this way. Over time, this dish gained fame and became the main dish during local festivals.

8. Liaoning: steamed pork with noodles 猪肉 炖 粉条 Zhūròu dùn fěntiáo

Braised pork with vermicelli is a well-known dish in northeast China that is especially popular in the cold winter. Vermicelli absorbs the taste of meat and becomes nutritious, but not greasy.

9. Shanghai: red pork stew 红烧肉 Hóngshāo ròu

Red braised pork is a classic Shanghai dish. Basically, meat is taken from the peritoneum. During the preparation it becomes satisfying, but not greasy, and very pleasant to the taste. Shanghai, confirm!

10. Jiangsu: braised pork balls in brown sauce 红烧 狮子头 Hóngshāo shīzi tóu

This dish is usually served during the holidays. It consists of 4 brown meatballs that symbolize the blessings of life, longevity and happiness. It is often served as a final dish at weddings, birthdays, and other holidays.

11. Zhejiang: fish from the Xihu lake in vinegar 西湖醋鱼 Xīhú cù yú

This dish is made from fish caught from Xihu Lake in Hangzhou. First, the fish is kept in a cage for a few days so that the excrement can escape. And then they cook. This gives the fish a very fresh, sweet and sour taste.

12. Anhui: smelly Chinese Huangshansky perch á 臭 á Huángshān chòu guì yú

This dish was invented by a businessman who returned home by boat. Because of the long journey, the perches he was carrying began to smell foul. His wife, unwilling to throw away the fish, poured soy sauce and oil into it. Surprisingly, it was pretty tasty.

13. Fujian: Buddha leaps over the wall 佛跳墙 Fútiàoqiáng

"Buddha Jumps Over the Wall" is the most famous dish in Fuzhou City, Fujian Province. This dish uses up to 18 ingredients: sea cucumber, abalone, shark fins, fish lips, ham, pork belly, hooves, tendons, mushrooms, bamboo shoots, etc. The dish is multitasking: it nourishes Qi, cleanses the lungs and intestines, protects against colds and something else.

14. Jiangxi: steamed pork in rice flour 粉蒸肉 Fěnzhēngròu

Ingredients: pork tenderloin, rice powder and other spices. Rice flour and meat exchange flavors and form the delicious taste of the dish.

15. Chandong: Braised entrails with brown sauce 九 转 大肠 Jiǔ zhuǎn dàcháng

Classic Chandong dish. Blanch the intestines in boiling water, then fry, add additional ingredients and fry over low heat, stirring, until the aroma appears. With this dish you can experience five taste sensations at the same time - sour, sweet, aromatic, hot and salty.

16. Henan: Braised noodles 烩面 Huì miàn

A traditional local starter made from pasta, lamb, vegetables and other ingredients. Known for its wonderful taste and reasonable price.

17. Hubei: three Mianyang-style steamed dishes 蒸 阳 三 蒸 Miǎn yáng sān zhēng

"Three steamed dishes" are steamed meat, fish, and vegetables (you can add amaranth, taro, legumes, pumpkin, carrots, and lotus root to taste). Thanks to meat and vegetables, the dish has a balanced nutritional composition. Fragrant, has an original taste, fresh and non-greasy.

18. Hunan: Steamed fish heads with peppers 剁椒鱼头 Duò jiāo yú tóu

This dish combines the wonderful taste of fish heads with the sharpness of finely chopped red pepper and has a unique taste. It is famous for its light color, delicate fish meat and spicy taste.

19. Guangdong: white chicken cut into pieces 白切鸡 Bái qiē jī

A distinctive feature of this dish is that it is easy to cook without using additional ingredients, while preserving its own taste. Qingping Restaurant is considered to be the best restaurant in Lebanon from Guangzhou, so the dish has a second name - "Quingping Chicken".

20. Guangxi: rice noodles with snails 螺蛳 粉 Luósī fěn

Snail rice noodles are the most popular starter in Liuzhou City. Combines sour and pungent taste, freshness and sharpness.

21. Hainan: Wenchang-style chicken 文昌鸡 Wénchāng jī

Wenchansky Chicken tops the four Hainan dishes. It's a juicy chicken with a thin skin and crispy bones, very fragrant, hearty but not fatty. Delicious)

22. Sichuan: Mapo Tofu ("Tofu of the pockmarked old woman") 麻 婆 ā Mābō dōfu

Mapo Tofu is a traditional Sichuan dish. The main ingredient is tofu (bean curd). The dish tastes hot, spicy, sweet, crispy and tender.

23. Chongqing: spicy chicken 辣子 鸡 Làzǐ jī

The pepper is mixed with pieces of chicken and sprinkled with sesame seeds. The chicken pieces are crispy on the outside and tender on the inside, with a sesame flavor and a burning taste. Give it a try, you will surely like it.

24. Guizhou: fish in sour soup 酸汤鱼 Suān tāng yú

Fish in sour soup is a unique Miao dish. It has a hot and sour taste and makes you hungry.

25. Yunnan: noodles with chicken and fish 米线 米线 Guò qiáo mǐxiàn

A must for travelers to Yunnan. Consists of three parts: broth, rice noodles and additional ingredients. The broth has a very strong aroma: it is prepared according to a special recipe from the large bones of an old chicken and Xuanwei ham that has been boiling for a long time.

26. Shaanxi: Lamb soup with pita án 泡 án Yángròu pào mó

This starter represents the city of Xi'an. Many Muslims have visited the city since the reign of the Tang and Song Dynasties. They created this dish: strong broth, rotten meat and soft pita pieces. For an amateur.

27. Tibet: Tibetan blood sausage 藏族 血肠 Zàngzú xiě cháng

In Tibet, when farmers and shepherds slaughter sheep, they use blood as follows: they pour it into the small intestine and boil it in water. So get the famous local food - black pudding.

28. Xinjiang: roast lamb 烤全羊 Kǎo quán yáng

Whole roast lamb is a famous dish in Xinjiang. For him, they take a young fat lamb, smear it with a special sauce and fry it on fire. This dish can be found in the markets and bazaars of Xinjiang.

29. Qinghai: Fried slices of dough with lamb án 炒面 án Yángròu chǎomiàn piàn

This delicious and nutritious dish has a mild taste and is easy to digest. Which is very important by the way)

30. Gansu: Lamb Hesi 河西 羊羔肉 Héxī yánggāo ròu

Hesis Mutton is one of the most delicious Northwestern cuisine recipes in China. It is prepared in a clay pot, which gives soft meat, red color and a fragrant aroma.

31. Ningxia: steamed lamb 清蒸 羊羔肉 Qīngzhēng yánggāo ròu

It's a popular snack in northwest China's Tongxin and Haiyuan areas. This delicious dish is served in many local restaurants.

32. Hong Kong: Beef Meatballs 丸 丸 Niúròu wán

Beef balls are a popular snack in southern China. In Hong Kong, they are juicy and play for a long time. You have to chew a little longer than ordinary food.

33. Macau: Bacagliau 马 介休 Mǎjièxiū

Bacallau is a popular Portuguese dish in Macau. The main ingredient is salted cod. Such fish can be fried, steamed, or boiled. It is served in many restaurants in Macau and you should definitely try this dish.

34. Taiwan: three-cup chicken 三杯 鸡 Sān bēi jī

Three cup chicken is a popular dish in Taiwan. Three ingredients of the sauce owe their names: rice wine, soy sauce and sesame oil.

Thank you for the inspiration to http://www.chinawhisper.com

Good practice!

Svetlana Khludneva

P.S.Take care of yourself!

It has long since ceased to be exotic and is popular with foodies around the world. There is no need to go to a restaurant to eat Chinese food. Recipes with photos suggested in this article will help you cook it at home easily. Dishes prepared according to traditional recipes can be served both for family celebrations and for guests on vacation.

Chinese food: noodle recipe

The people of the Middle Kingdom love rice flour or a flour mixture made from soy and green beans. Cooking such noodles is a long and arduous process.

Only 2 ingredients are needed: half a glass of water and 250 grams of flour - rice or soy. You need to knead a cool dough, then it will cool well. Next, the dough rolls out very thinly, it needs to be pulled, tossed and folded in half when it reaches its maximum length. Such manipulations must continue until the dough, which is repeatedly folded in half, no longer produces many thin, long threads - this is noodles.

Here is such hard Chinese food to cook! The recipe is simple, but it takes a lot of time and effort. Nowadays it's easier to buy pasta in a store than to take care of it, but it's so cheap.

Chinese rice with egg and onion

There are many recipes made from rice in Chinese food! If you are a rice lover, try cooking it in a new way. The Chinese know a lot about cooking this grain because it is the basis of Chinese cuisine. We take the simplest ingredients in stock for every housewife. Such a side dish can be perfectly combined with meat and fish.

To make rice you will need:

  • half a glass of rice;
  • 250 ml of water;
  • onion head;
  • a small bunch (approx. 50 gr.) spring onions;
  • an egg;
  • a tablespoon of sunflower oil and soy sauce;
  • a third of a teaspoon of salt.

You can get 2 servings of delicious traditional Chinese food from this small grocery store. Step by step recipe see below.

How to cook rice in Chinese

  1. Pre-boil water in the above-mentioned amount.
  2. Put rice in boiling water, add salt, cover with a lid.
  3. From the moment of cooking, you need to cook rice for 15 minutes. During this time do not disturb the croup and open the lid.
  4. If after 15 minutes the water does not boil completely, you need to evaporate it: open the lid and turn on the gas at maximum power, stir the grain, otherwise it will burn.
  5. Put rice in a wide bowl and let cool down a little.
  6. The onion needs to be peeled, cut into small cubes and fried in sunflower oil for three minutes.
  7. Put the rice in a pan and fry everything for a few minutes.
  8. Put the egg in a bowl, beat a little, then pour over the rice with onions, mix, fry everything together until the egg is ready.
  9. Next, you need to turn off the fire and put the rice in a deep bowl. Then pour in the soy sauce, add the chopped green onions and mix.

Everything, the dish can be laid out on plates. Chinese food, the recipes we offer are universal. It can be served as a separate dish or add meat ingredients. The same applies to all meat dishes described below. They can be served with or without any side dish.

Sweet and sour meat

We recommend considering preparing delicious meat using this recipe. Chinese food is characterized by the fact that the taste is difficult to decipher, sour, sweet, salty and spicy at the same time - real foodies will appreciate it!

To cook meat in Chinese you will need:

  • 400 grams of meat, but it is better to take beef or boneless chicken;
  • two chicken eggs;
  • half a glass of flour;
  • half a glass of sunflower oil;
  • three tablespoons of soy sauce;
  • a bit of salt;
  • a teaspoon of sugar and just as much dried paprika or Korean carrot seasoning.

The dish will appeal to anyone who doesn't like onions in any way!

How to cook sweet and sour meat

Such a dish has to start cooking "yesterday". That is, to put it on the table tomorrow, let's start cooking today, since the meat will have to be pickled for a day so that in the end it turns out to be soft and soft.

  1. The meat needs to be cut into thin, long pieces, washed, and then placed on a paper towel so that the moisture is gone.
  2. Mix meat with spices, sugar and salt, soy sauce and a spoon of sunflower oil. Cover the bowl with a lid or wrap it in cling film, refrigerate and marinate for a day.

The next day you can start cooking the dish yourself.

  1. Make a batter out of two eggs and half a glass of flour. If it gets a little thick, you can dilute it with milk, water, or mayonnaise.
  2. Heat sunflower oil in a pan or deep fryer, the amount of which should be such that the pieces of meat are completely immersed in it.
  3. Mix meat with batter or dip individually until ginger sear.

Such meat - the recipe at home can be changed, for example, removing sugar from the ingredients, because not everyone likes the sweet taste in meat dishes. The result is aromatic meat with a slight acidity, tender and very tasty. The main thing is to pickle in soy sauce for at least 24 hours.

Sweet and Sour Pork

Is it possible to cook real Chinese restaurant food at home? The recipe offered here is viewed by the chefs of Chinese restaurants. This is a traditional dish that is loved by the people of the Middle Kingdom.

To cook meat you will need:

  • 0.6 kg of pork tenderloin without fat;
  • a third of a glass of soy sauce;
  • large carrots;
  • 4 tablespoons of starch;
  • a teaspoon of sesame seeds;
  • two teaspoons of chopped parsley (you can take both fresh and dried);
  • a glass of vegetable oil.

Ingredients for sweet and sour sauce:

  • half a glass of water;
  • two tablespoons of sunflower oil;
  • three tablespoons of 9% vinegar;
  • 4 tablespoons of sugar, two tomato paste (not ketchup, namely thick paste);
  • half a teaspoon of sesame oil.

There are no supernatural products listed, everything is simple and affordable. Cooking itself is easy too, everyone will cope with it, even those who have never cooked Chinese food before. We are describing the recipe step by step so you don't get confused.

Cooking Chinese pork

  1. The meat needs to be frozen so that it can be easily cut into thin layers. Cut, pour soy sauce and remove the cucumber in the refrigerator for 20 minutes.
  2. Next add starch, mix well to scoop up each piece.
  3. In a deep fryer or deep frying pan, you need to heat the sunflower oil and fry it on both sides for about three minutes to form a golden crust.
  4. Using a slotted spoon, remove the meat from the oil and place it on a paper towel, spaced apart so that all of the excess fat in it is absorbed.
  5. For Korean carrots, carrots need to be grated or cut into thin, long strips and mixed with parsley.
  1. Sugar and tomato paste need to be put in a saucepan, stir slowly over low heat and fry until the sugar has dissolved.
  2. Then add water and vinegar and simmer for a few minutes.
  3. Next you need to add 2 tablespoons of sunflower oil, you can take what is left in the fryer after frying the meat.
  4. Put the meat in the sauce, then the carrots and parsley, mix well, cover and simmer for 5 minutes.
  5. When serving, sprinkle the meat with sesame seeds.

As a side dish, rice cooked according to the recipe available in this article is suitable. You can just cook rice, mashed potatoes, noodles (at least Chinese, at least ordinary), or any other side dish.

Chinese sweet and sour meat

There are many recipes for making sweet and sour meat sauces in China. This way, for every exotic food lover, you can choose the preferred one. We offer a very tasty option for cooking meat from traditional Chinese cuisine.

For 4 servings you need:

  • a pound of pork with a small layer of fat (if you don't like fat, take it without it);
  • 200 grams of pineapple;
  • onion head;
  • carrots;
  • Bulgarian peppers;
  • a tablespoon of starch, as much flour;
  • half a glass of soy sauce;
  • a bit of salt.

For the sauce:

  • 4 tablespoons of tomato paste;
  • two tablespoons of sugar and vinegar (9%).

Cooking sweet and sour meat

  1. We wash the meat, cut it into wide, thin plates;
  2. Soy sauce should be mixed with starch and flour, pour salt, meat on top, put in the refrigerator and marinate for half an hour.
  3. Cut the carrots, onions, saute until golden brown, then add the pineapple and red peppers, diced.
  4. Fry the meat in a little oil on both sides. When the other side is browned, pour in a mixture of tomato paste with vinegar and sugar and simmer for 10 minutes.
  5. Next, pour the sauce in which the meat was marinated, spread the fried vegetables, salt, if thick, add a little water. Cover and simmer for 20 minutes.

The best side dish for such meat is simply boiled rice. You can also serve meat without a side dish as it contains a lot of vegetables.

Chicken in Chinese Sauce

This is also a dish from the menu of a Chinese restaurant. Chicken is easy to cook, all ingredients are included. As a result, it turns out that the dish is very tasty and fragrant and will not leave anyone indifferent!

Cooking products:

  • 400 grams of chicken breast;
  • two peppers;
  • two cloves of garlic;
  • two tablespoons of soy sauce, apple cider vinegar and sunflower oil;
  • three tablespoons of water;
  • a teaspoon of starch, half a salt;
  • a tablespoon of sugar;
  • parsley and sesame seeds - to taste.

How to Cook Chicken in Chinese

  1. The first thing to do is to properly chop the breasts - into thin strips and just along the fibers;
  2. Heat the sunflower oil in a pan, fry the pieces white on both sides.
  3. In the same pan, you need to fry the chopped peppers. If the top of the pepper is soft but remains elastic on the inside, ideally check with a fork.
  4. Now let's prepare the sauce by mixing the sugar, salt, starch, soy sauce, apple cider vinegar and water.
  5. We put the meat in a pan with pepper, pour sauce into it and simmer on low heat for about 15 minutes until the liquid thickens.
  6. When serving, the chicken should be sprinkled with sesame seeds and parsley.

Rice or Chinese noodles are ideal as a side dish.

In this article, we have suggested popular methods for cooking Chinese food at home. Recipes with photos will help to prepare these wonderful dishes correctly and very tasty. Good Appetite!

The attitude towards food in China is characterized by three words: Everyone eats everything. On the local plate, you can see something that was previously alive, dead, flying, floating, walking, growing and blooming. This does not mean that the Chinese do not care about their diet at all. Eating here influences the mind, behavior and everyday life of the average person no less than any other religion.

Imagine looking into the peephole of a kaleidoscope, but instead of pearls in it - all kinds of tastes. Twenty of these kaleidoscopes give you a rough idea of ​​Chinese cuisine. Everything is too diverse here. In China it is said that the north is salty, the south is sweet, the east is spicy and the west is sour. For the Chinese, it is like traveling to try food from other provinces, and finding famous dishes from another province in one province is easy. You can try the Beijing northern duck in eastern Shanghai and Sichuan sauce in southern Guangzhou. Before you dive into the fragrant and flavorful world of local Chinese dishes, however, it is worth mentioning some ubiquitous dishes.

FOR ALL

ricefor the heavenly kingdom - like bread. It is eaten by people of all ages, backgrounds, and at any time of the day. Usually this is a sticky, fine-grained fresh rice, the simplicity of which breaks up the difference in the taste of the main dishes well. In promotional canteens it is served with meat and vegetable side dishes, is not a separate dish and symbolically costs ¥ 1. In street restaurants you can ask for rice free of charge.

Rice can also be a stand-alone dish - for example, fried rice chaofan(炒饭). It is cooked in a pan in the form of a bowl with thick walls and a narrow bottom - it is easy for the cook to keep stirring the dish over high heat. The most popular variety is Tribute to Chaofan (蛋炒饭), fried rice with egg, peas and bacon.

Soupchina is considered a healthy food. The liquid cleanses the body and certain ingredients are said to treat illnesses, improve mood and give immortality in the long run. During large celebrations, soup is served to clear the mouth of the taste of the previous meal. Most soups are cooked in chicken or pork broth (they have an unspoken smell). Vegetable broth with seasonal salad or Chinese cabbage is also popular. This is often served free of charge as an aperitif in a glass or cup (included in the order price).

"The consistency of the soup is similar to jelly, and the cost is a small spaceship"

Soups have a neutral taste and do not always contain meat. They can be ordered by vegetarians and people who are unwilling to lay their stomachs and livers to familiarize themselves with Chinese cuisine. Dishes that can also be cooked at home - egg soup with tomatoes (Fan's homage to Hua Tang 番茄 蛋花汤) egg broth(Homage to hua tang 蛋花汤) or soup with mussels, onions and tofu (qindan qiuhuo 清淡 去火 汤).

Of the delicacies, gourmets prefer turtle soup (Chia Yu Tang 甲鱼 汤). Turtle meat, despite its healing properties, is quite tough and difficult to cook. If you order it in a restaurant, wait at least an hour. Often served at weddings or celebrations shark fin soup (and Chi 鱼翅). While scientists question the ethics of killing sharks for the sole purpose of eating, common Chinese people like to devour them on holidays. Shark fin, according to general opinion, cleanses the blood of toxins, improves the skin and restores potency. Has a similar effect imperial nest soup (Yan in 燕窝). It resembles jelly in consistency, and resembles a small spaceship in value.

A more satisfying basic course is noodles. wheat(mian 面) is common in the north of the country, rice(fen 粉) - in the south. Regardless of the raw materials, any restaurant can order a steaming bowl of noodles with meat or vegetables for 8-10 yen. Foreigners mostly order it for its cheapness, predictability of composition and saturation. Classic north - noodles in beef broth (nu zhou mien 牛肉 面). The noodle soup is hot enough to warm the traveler in a normally unheated restaurant. Stretched pasta (Lao Mian 撈麵) is from Gansu but is popular across the country. It is fried with beef, vegetables and herbs such as coriander or garlic, or served with meat broth.

Another popular meal made from flour is dumplings. There are 12 names in Chinese for their varieties. The simplest of these is jiaozi (餃子), flat elongated dumplings with meat, cabbage or an egg. They are eaten with soy sauce, salt, broth and garlic.

Soy products are an important part of the Chinese diet. 80-90% of Chinese adults are therefore lactose intolerant soy milk or Dow Jiang (豆漿) is much more common in the market than an animal. It's a little sweeter and less greasy than cow. The range of derivatives is impressive - yogurt, cheese, desserts, coffee foam. Another important product for the Chinese is made from it - tofu, soy milk curd, rich in protein. Historically, it was valued as a substitute for expensive meat. Now bean curd is an important product for vegetarians. Tofu doesn't have a distinctive taste, so it's just a cooking chameleon. Soft tofu(hua do fu 滑 豆腐) is used to make sweet puddings, candies, salads and soups. Hard tofu (dou gan 豆干) smoked and fried - this is how you get hearty snacks with red pepper and spicy Sichuan sauce. A Shanghai cuisine that is popular all over China - “smelly” tofu. This street delicacy resembles a pile of rubbish that has rotted in the sun for three days. In trays with chow doufu (臭豆腐) There are always long queues.

“This street specialty smells like a heap of rubbish that has rotted in the sun for three days. Nevertheless, there are always long queues at the trays. "

The most famous soy product for foreigners is the product of the same name sauce(jianyu 酱油). In every restaurant there are bottles of soy sauce as well as salt, pepper and toothpicks on the table. The taste and smell of a classic soy sauce made from beans, wheat, soy and water is no different from western ones, but there are also variations. For example, sweet soy sauce is served with rice flour desserts, sour sauce - with meat and seafood.

The Chinese are very fond of eating outside. Common street snack - steamed cakes baozi(包子). They are similar to manti, but the batter is reminiscent of a hearty cookie texture. Filling - pork with cabbage, a mixture of cabbage and pumpkin. There is also sweet bao tzu with bean paste. Another popular snack is grilling jianbin(串 儿). Spliced ​​foods and condiments range from kiosk to kiosk. Mostly they sell kebabs made from beef, chicken wings, and seaweed, richly seasoned with cumin, coriander, and pepper.

For the Chinese there is no concept of “dessert” - both the side dish and the meat can have a sweet taste. After the main meal, fresh pineapples, tangerines, strawberries and apples in caramel are sometimes eaten. Classic sweet - moon cake yuebiny(月餅). Gingerbread cookies got this name from the mid-autumn festival, when people watch the moon. At this festival, the Chinese receive boxes of gingerbread from friends, family and colleagues. The yuebins themselves can be made from hard or puff pastry, filled with sweet beans, nuts, fruits, and even ice cream.

BY REGION

China consists of 23 provinces with their own history and nationality, so the dishes are different everywhere. Cooking characteristics and ingredients can vary even within the same city. For the sake of simplicity, the “eight major culinary schools” are singled out - they had the greatest influence on the culinary map of the country.

SHANDON

Where:northeast, coast of the Yellow Sea
Short: Seafood, vegetation, diversity

Shandong cuisine was influenced by its proximity to water and a climate favorable to fruit, vegetables and grains. Potatoes, tomatoes, eggplants, onions, garlic and zucchini are the main guests on the table of the inhabitants of this province. Local starter digua bass (拔絲 地瓜) or caramelized sweet potato, served with soy sauce that emphasizes the already sweet taste. Another popular treat is corn. It is boiled, sometimes lightly fried, and served on the cob.

Shandong cuisine is known for a variety of culinary techniques - from pickling to frying over high heat. Most seafood, such as abalone or sea cucumber, is preferred to stew. Shrimp, squid, and sea fish are more popular than animal meat because of their availability. Even so, they cook the best chicken guifei or imperial chicken here. Shandong vinegar is different from sauces that are added to everything imaginable and unimaginable out of pride in the product.

SECURITY

Where:southwest
Short: fiery, brave, satisfying

It will take a long time to get used to the heavy and spicy dishes of Sichuan. But after such an acquaintance, even a kharcho drowning in red pepper will seem boring. The culprit for the spiciness of all dishes is Sichuan pepper or Chinese coriander. Together with red pepper, it is used to make an oily sauce. ma la (麻辣), from the burning of which the tongue is numb. The province's residents definitely prefer meat: pork, beef, chicken, duck, and especially rabbit meat. Famous dishes - chicken gunbao(宫保鸡丁) and sichuan pork (回锅肉). A mixture of Sichuan pepper and salt that is fried brown in a wok is served as a seasoning for meat. Local chefs have a very rich imagination - that's the only way to explain it jelly made from duck or rabbit blood (毛血旺), "Fish-flavored pork" (鱼香 肉丝) and "Ants on a tree" (蚂蚁 上 树). The last time it was cooked, not a single ant was injured: the name of the dish made it appear on chopped pork slices on crystal noodles that resemble insects on a branch.

GUANDON / CANTON

Where: south
Short: Omnivorous, diverse, strange

Guangdong Province is the worst place animals can return to after reincarnation. Locals eat everything - snakes, raccoons, crocodiles, monkeys, turtles, mice, and cats. A dog meat festival is held here in summer. Famous dishes - chicken stew with snake(鸡 烩 蛇) and monkey brain soup (猴 脑 汤).The meat is served with one of the local sauces: oyster, plum or bean sauce buti(豆豉). Common starter - centennial egg (皮蛋). Usually this is a duck or quail egg soaked in a special marinade without access to air. As a result, the protein turns black and the egg has a strong ammonia odor. Pros - stored for several years and an excellent souvenir.
If you don't feel like eating a murzik stew, try the local fruits: mango, papaya, dragon's eye, and durian. Here, in a warm climate, they are the juiciest and cheapest.

FUJIAN

Where:Taiwan South Island
Short: gentle, sweet, fresh

Fujian cuisine is similar to Shandong's abundance of seafood, vegetables, and fruits. They are finely chopped, almost chopped and steamed for a long time - this is how a traditional side dish is prepared. Mushrooms and parts of plants are also often used - for example bamboo shoots or lotus roots. The province is rich in sugar cane plantations, so the dishes have a sweet or sour-sweet taste. Seafood is used for carp, herring, shellfish, octopus, shrimp, and oysters. Oyster omelette(蚵仔煎) is made from egg yolk with the addition of starch and is very tender and airy. The most popular dish in the province is "The Temptation of Buddha"(佛 跳). To do this, you will need more than 30 ingredients, including exotic quail eggs, a pancreas from a pig, and a swim bladder from a fish. The mixture of all products should result in such an aroma that even the Buddha will jump over the wall for.

HUNAN

Where: southeast
Short: spicy, oily, colorful

The Hunan cuisine is characterized by the use of smoked meat, in which different types of meat and a lot of paprika are mixed. For the last paragraph, this cuisine is often compared to Sichuan. The dishes here are cooked or fried in pots, onions and garlic are added to everything. Cooks not only value the compatibility of various products such as sea cucumber, river fish and pork, but also the compatibility of the colors. Dishes look like paintings from the abstract art era - fiery red chickens, for example dongan(东 安 鸡). Another manifestation of abstractionism is carp squirrel(松鼠 鯉魚). According to legend, the cook was ordered to cook carp so that they would not look like carp, so as not to attract the wrath of the emperor. For the cook everything ended happily, but the fish squirrel looks like a squirrel even from a distance. The carp is mixed with sweet chilli, steamed tomatoes and lots of salt.

JIANGSU PROVINCE KITCHEN

Where: east
Short: soft, simple, clever

Compared to the rest of China, few spices are used in Jiangsu. All attention is paid to the taste and aroma of the original product. For the same reason, it is often cooked here by stewing or boiling, because roasting at temperature preserves the true taste of the product. The province's main dish is a turtle and chicken stew in wine with a mysterious name Goodbye my concubine(银鱼 炒蛋). Another meat specialty - braised pork ribs (红烧 排骨) are known for their sweet taste and delicate texture.

ANHOY

Where:east
Short:fragrant, gentle, simple

Anhui Kitchen is the sister of Jiangsu Kitchen. Simplicity is valued in cooking, freshness is valued in products. Anhui adds wild herbs to the finished dish and after cooking they prefer stewing. In contrast to Jiangsu, seafood is much rarer here. Bird meat takes precedence over all others - popular ones, for example winter pheasant (雪冬 山鸡) and huangshan braised pigeon (黄山 炖 鸽).

ZHEJIAN

Where: east
Short: fresh, tender, fish

The main meat in Zhejiang is pork and fish. pork meat dong poo Simmer (東坡肉) while adding yellow wine. This makes fat more tender and soft. Bread rolls are also popular here. zongzi(粽子) in which the whole family is involved. Pork or bean filling is added to glutinous rice and then wrapped in a flat, steamed sheet. Traditionally, the leaf should be bamboo, but for the sake of its unusual taste, it is wrapped in corn, banana or lotus leaves. The main product from the province is green tea. longjing(龙井茶). It is collected and processed manually, so it costs many times more than other types. Despite the price, Longjing is considered the best tea in China due to its sweet aftertaste and light aroma.

Other kitchens that aren't in the G8, but one way or another
contributed to the country's food look:

Uighur cuisine (north).Uighurs are Turks who live in the Xinjiang region. Uyghurs profess Islam, there is no pork or alcohol in their diet. They mainly prepare Central Asian dishes like pilaf or lagman. Uyghur restaurants are popular with tourists and locals and are located in the north to south of the country. The main reason for worship is that the menu has a photo of dishes. Typically rice is served with beef, mushrooms, potatoes, and peppers. You can ask to do the same, but without meat - even a vegetarian version will satiate two adults.

Beijing cuisine (northeast).It is often referred to as "imperial" because of its rare ingredients and rich taste. The most famous dish is Peking duck (北京 烤鸭) with a sweet crunch.

Harbin kitchen. Harbin is a city in northeast China near Russia. His cuisine was heavily influenced by Russian cuisine - this is where Moscow is cooked borsch(莫斯科 红 菜汤) and eat a lot of black bread. Local dumplings are similar in shape to the Russians: they are round and small, not oblong like Chinese ones. The dishes are served in broth and are heavily salted.

Shanghai cuisine (east). Spicy, sour, fragrant and mostly street. The meat is prepared with wine, so Shanghai dishes are sometimes referred to as "drunk".

FROM THIRST

Surprisingly, the most popular drink in China is simple Hot water. Tip: Buy a refillable container before you travel and save on water for 2 yen per bottle. There are refrigerators at train stations, airports, supermarkets and even theaters. You can't weigh down your luggage and buy a mug on site. There may not be bread or eggs in the shop near your hotel, but there are certain thermoses and special plastic bottles. Boiling water for the Chinese is both a drink and medicine to keep warm in winter and cool in summer. Hot water is served for free before meals in restaurants to improve appetite. Doctors advise drinking it daily - the more the better.

Although China's true national drink is water, the local one is better known abroad. tea. A cup of tea is a thank you, a token of family reunification, and an important facilitator in human relationships. For a traditional tea ceremony, go to the “tea house”. Green tea is many times more popular than black tea, and the most common is buckwheat. It's considered cheap and easy, and is mostly served for free. Dried fruits and flowers are added to tea, sugar or honey never - it spoils the real taste.

You can buy tea in both supermarkets by weight and specialty stores. The latter offers the advantage of a large selection of popular and rare varieties, beautiful packaging and the opportunity to try out every range. Huge minus prices. 500 g of oolong costs at least 100 yen. A similar oolong in a supermarket can be bought for 20 yen.

Influenced by Western fashion for “to go” drinks, Chinese entrepreneurs have created a multi-million dollar milk tea industry. Usually it is green tea with soy milk and floating red beans that have to be "pulled" with a straw. Tea with pieces of jelly, fruit tea with mango or papaya pulp are also popular. On the windows of market giants like CoCo and Royal Tea there are lines several meters long in the morning and in the evening. You can even hire someone to stand in line for you online.

But takeaway coffee is not common. Intense black coffee is generally rare. The drink is expensive - 25 yen for the US, 30 yen for a cappuccino or latte. You can have a cup either in European pastry shops or in franchise coffee houses. Small coffee shops are very rare, but Starbucks are almost more common in big cities than ATMs. Its popularity is due to the brand name as well as the opportunity to experience the atmosphere of the western world.

Another popular drink among children and teenagers is freshly squeezed fruit juices. The most popular flavors are mango, papaya, dragon's eye, and citrus fruits. Often a drink is served with whipped cream, slices of fruit, and crumbled biscuits on top.

After the first visit to the club, the myth of the Chinese not drinking falls apart and creeps into a corner, ashamed. Drinking a bottle of beer with lunch is the norm for a normal resident. The beer here is not very high quality and strong, you can't get drunk with all your wishes. The strength of light beer of the most famous brand Tsingtao (Tsingtao) - 4.5%. As for the higher grade, the Chinese drink a lot and are extremely messy. Rice vodka baiju(白酒) Disturb red wine honju(红酒) with beer and homemade tinctures. Baiju has a pungent specific smell and a high alcohol content - from 40 to 60%. The weaker option is called huangju(黄酒), which translates as "yellow wine". It is sour from peaches, rice, or plums, so huangju has a pleasantly sweet smell. They drink baijou and wine from small cups. A popular souvenir from China - red bottles Jin jiu (劲 酒). This is a sweet tincture with the aroma of herbs, the taste of which is vaguely reminiscent of Bitner's balsam. You can drink in China from the age of 18. There are no sales restrictions - you can buy alcohol at any time of the day.

DETAILS

Chinese dishes are not clearly divided into morning, afternoon and evening. If you want to eat pork with rice and soup for breakfast, no one is going to ban you. In addition, there is no division into "first", "second" and "dessert" - the products are served on the table as they are prepared chaotically. The hours of eating are known to everyone, and the Chinese have adhered to it since childhood:

7: 00-9: 00 - breakfast;
11: 30-14: 00 - lunch;
19: 00-21: 00 - dinner.

In the hours of lunch and dinner in restaurants many people. There are a dozen plastic chairs near the entrance to the most popular spots - so visitors wait in line for the entrance to the restaurant. Sometimes waiting is delayed by several hours. When hunger is too strong, order food at home. More or less large companies have the delivery within half an hour, containers with food are left in special "lockers" at the entrance or handed in personally.

In search of food, the traveler mostly finds small restaurants on the ground floor of the building or chifanka. They have no doors and heating, but low prices. They serve local meat, fish, a range of vegetable snacks, noodles and of course rice. Recently, pastry shops have become popular, where you can buy pastries and bread. Chinese bread is sweeter and softer than European bread and is baked with red beans or raisins. When doubts hold your soul, head to the nearest KFC, McDonalds, or Pizza Hut. Trying a burger or pizza "at home" doesn't work - there are more spices in Chinese fast food.

In China they eat with chopsticks. They are made of wood and long to make it easier to get pieces from common dishes. In some restaurants, special steel nozzles are attached to sticks for reasons of hygiene. The soup is eaten with a small, wide, deep-bottomed spoon. A broth without pasta and meat is drunk straight from the plate.

The most popular place for gatherings is ho, also known as a hot pot (火锅), also known as a Chinese samovar. In the facilities of the same name, visitors cook their own food in a large vat with sauce. Sometimes the container is divided into two parts - for soft sauce and for hot. When it boils, toss different types of meat, vegetables, or vegetables into the vat, take them out with chopsticks when done, and eat them with butter. You don't go alone: ​​Large tables with built-in openings for pots offer space for up to 20 people.

Food for the Chinese is matter-of-fact. This is an act of unity, an opportunity to be with friends and family. The meat and fish main courses were originally designed for two so you could share them with someone. Many Chinese people video-link their spouses or children during dinner. If you are alone in a restaurant, you are still not alone.

2016-05-11