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YUMMY CHINA

 
YUMMY CHINA
 
There is a lot of delicious food in China and foreign friends are praising Chinese food. China has not only eight major cuisines, but also a variety of regional cuisines, which can satisfy different tastes of foreign friends. You are more than welcomed to come here and grab a bite of tasty Chinese food. Here are some famous traditional dishes for you.
1. Beijing Roast Duck

According to a Chinese saying, no visit to this city is completed if you missed seeing the Great Wall or dining on Beijing Roast Duck (Beijing Kaoya). As a famous and delicious food with very long history, Beijing Roast Duck is an excellent choice if you want to understand more about Chinese cuisine, culture and customs.
The ducks were originally roasted in an opened fire convention oven until Qing Dynasty (1644 - 1911) when this dish became a delicacy in the imperial menu and were highly regarded by emperors and other members of the upper classes. The ducks used during this period were a special breed named the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in an open oven. These two traditional methods of cooking have resulted in the two major present-day schools of roast duck preparation.
The initial method has been perpetuated by very few restaurants among which Bianyi Fang (Convenient and Comfortable) Restaurant, established in 1861, is the most famous one. There Beijing Roast Duck served with a well-preserved traditional flavor. The second method is relatively well-known and used with great success by the Quan Ju De Restaurant. Today, Quan Ju De means specialized roast duck restaurant to many Chinese people as well as foreign visitors.
 
2. Beijing instant-boiled mutton (Shuanyangrou)

Seasoning: Place separate quantities of sesame paste, minced fermented bean curd, pickled leek flower, soy sauce, chili oil, shrimp sauce and vinegar into small bowls. Diners select and mix these seasonings in their personal bowls according to taste.
Heat soup in a wok to boiling, adding dried shrimp and mushroom depending on diners’ taste. Add mutton slices to the boiling soup. When the meat changes color, take out of the wok and dip into seasoning. Also add to the hot pot bean vermicelli, sliced bean curd, Chinese cabbage and other vegetables. Baked sesame-coated pancakes and vinegar-pickled garlic are popular accompaniments.
Well-mixed seasoning and a good selection of vegetables make boiled thin-sliced mutton a tasty and nourishing culinary treat.
The pot is made from copper and has a coal-burning stove incorporated into its base, which is used to heat the pot and thus the soup inside of the pot. The soup in which the mutton is boiled is considered very good for your general health because of the herbs that are used in it.
Mutton and beef slices are the most commonly chosen types of meat for the hotpot. Fresh mutton has a richer flavor and is more expensive than frozen mutton. Besides mutton and beef, cow stomach, fish, tofu and vegetables are also popular choices for hotpot ingredients. Noodles are generally left to be boiled towards the end of the meal, but some people prefer to use rice cakes instead.
The sauce that you dip the meat into before eating it also plays an important role in the flavor of the dish. The sauce is usually a mixture of sesame seed oil, chilli oil, flowers from the Chinese chive and minced scallion.
Beijing hotpot is different from Sichuan hotpot, which is the most famous style of hotpot in China. Sichuan hotpot usually uses a spicy soup as its base and is cooked using a small electric cooker. The traditional Beijing hotpot, on the other hand, uses a milder soup as its base and is cooked using a coal burning stove.
 
3. Sichuan hot pot

Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly slicedmeatleaf vegetablesmushroomswontons, egg dumplingstofu, and seafood. The cooked food is usually eaten with a dipping sauce.
One of the most famous variations is the Chongqing hot pot, It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat.
Sichuan also has a number of dry hot pots such as "dry chicken hot pot" which are similar to those described above, but lack the soup base. Otherwise, the same ingredients are used and the dish served in the same manner.
In Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with various wild or planted mushrooms. The big difference between the mushroom hot pot and the spicy hot pot is that the former rarely uses spice and chili in order to keep the original flavor of the mushrooms. The mushroom hot pot is also seasonal, depending on the availability of local mushrooms.
Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of "heat" absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories. It is often seen as a social event for people in Hong Kong.[1] Another variant includes the use of rice congee in place of stock.
In Hubei, hot pot is normally prepared with hot spice and Sichuan pepper. Items supplied to be cooked in this broth include mushrooms, thinly shaved beef or lamb, lettuce, and various other green vegetables.
In Hainan cuisine hot pot is generally served in small woks with a prepared broth containing pieces of meat. At the time of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready to eat. Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or goat meat (referred to as mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province.
 
4. Xinjiang roast lamb

With public health scares hitting sales of pork and poultry, diners are developing a renewed enthusiasm for lamb, which has a long and rich history in Chinese cuisine.
Lamb is cooked in almost every way - boiling, stewing, roasting, frying and braising. Traditional Chinese medicine doctors believe lamb is warm and nourishing and especially good in the cold winter. In fact, they even use it as medicine to improve deficiency of energy, and pain in the stomach in cold weather. Lamb soup with angelica and ginger is a recipe that has been recorded in medical books since Eastern Han Dynasty (AD 25-220).
Different parts of the lamb are cooked differently. Lamb loin should be prepared very quickly, according to the chef. He prefers to braise top of the shank, roast lamb rump slowly, and grill or roast lamb rack quickly.
 
5. Lanzhou hand-pulled noodles

The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle.
There are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle pieces.
This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved. Some pullers dip the strands into flour between stretching phases to keep them separated. When flour is used, there generally is a final slap of noodles against the prep board to remove excess flour.
In the Lanzhou style, the dough is worked aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent sticking.
 
6. Cantonese style dessert

Chinese dessert (点心 in Chinese) is slightly different from western cuisines. They may differ in taste, texture and shape. The most famous Chinese dessert group should be dim sum (Cantonese dessert). Dim sum halls are also the most popular destinations for Chinese people. In addition, there are lots of famous desserts in China, for example Su style dessert.
Traditionally, Chinese dessert usually is served with tea in a teahouse especially in Southern China. But things changed a lot now. For example, Hong kong style egg tart is almost always available in every bakery store. And lots of desserts are served as breakfast.