Best Chinese cuisine dishes. Food in China

22.07.2020

In Chinese culture, and in the life of each Chinese, food plays a very important role, it is almost the main theme of any conversation. The Chinese even at the meeting instead of "Hi, how are you?", Are you interested, whether a person hung around today, and I am absolutely not joking. Phrase "You attended today?" (你吃了吗 - Ni Chi Le Ma?) It has long been an ordinary form of greeting.

Chinese national cuisine

Somehow, it is difficult to unambiguously characterize traditional Chinese cuisine, because China is a huge country in which 56 nationalities live, each of them has special culinary traditions and recipes. But that is why Chinese cuisine is so diverse and unique.

If we compose, then you can select two main geographic regions: north and south. The main difference is that noodle appears in the north as the main dish, or dumplings (fried, boiled, steam) and fresh bread (manto). In the north, food is more salted, fatty and nutritious.

In the south, preference gives dishes from rice (boiled rice, rice noodles, rice cake). At the same time, the southern traditional cuisine is characterized by sweetest and acute food.

As in other hot countries, in ancient China, pepper was used for disinfection, because at high temperatures it is difficult to ensure freshness of products, and to avoid various intestinal infections, all food generously sprinkled with sharp seasonings. In addition to the north and south, the Sichuan cuisine is also distinguished, which is most famous for its sharpness, there are so sharp dishes that far from every Chinese will be able to digest her, but for the local the rest of the food seems too fresh for the local.

But it is not necessary to think that the abundance of peppers is found only in the south, for most foreigners, almost any Chinese food will seem sharp, simply because we are absolutely not accustomed to such an abundance of seasonings and spices.

In general, the Chinese are very loved by various kinds of spices, seasonings, additives and actively use them in cooking. They highlight five major flavors and five ingredients that answer them: sharp - pepper and ginger, sour - vinegar, salt - salt, bitter - wine, sweet - sophisticated. In the market, even eyes scatter, so much everything we do not even suspect. Garlic, sharp red pepper, ginger, quinet, carnation, anise and others use the greatest popularity. All this gives Chinese dishes a unique taste and aroma.

At the same time, unlike us, the Chinese practically do not eat salt and sugar. Salt replaces the soy sauce, which is part of almost any dish, they don't really complain sugar at all, even more so they do not add it to tea as we. But they love to add various flowers and dried fruits into tea.

The advantage of Chinese cuisine is the use of a large amount of vegetables and greenery, while the processing of most of them is minimal (screaming with boiling water, to break a bit, disappear), which allows you to preserve more beneficial substances and vitamins. In general, in China all year round a very wide range of vegetables and fruits not only in the south, but also in the north of the country. Here and in winter you can buy tomatoes, cucumbers, zucchini, eggplants, asparagus, all kinds of cabbage and more. About preservation Local even did not hear why, if everything is sold in the market in the latest form?

The Chinese major weight is one Jin ( 斤 jīn), which is 0.5 kg, therefore, the price of all weight products is indicated in Jinga, not kilograms. Prices for vegetables depend on the season: in winter and in the spring everything is worth a little more expensive than in summer or in the fall, it also depends on the province: in the south cheaper, in the north is more expensive. Here are approximate prices in the market:

broccoli - 6-8 yuan,
eggplant - 6,
cucumbers - 3.5-4,
cherry tomatoes - 5,
cabbage - 2.5,
black Eyed Peas – 6-7,
potato - 2-2.5,
zucchini - 4. (All prices are in the yuan, for 0.5 kg, approximate course 1 USD \u003d 6.4 yuan)

In addition to the usual vegetables, the Chinese eat roots, bulbs and lotus seeds, bamboo sprouts, wood mushrooms, etc. Surprisingly, much of this is very tasty!

The variety of fruits here also shakes, besides the already familiar to us bananas-oranges, you can buy papaya in China, dragon fruit, Jackfruit, Durian, Licho, Mango, delicious pineapples. Many of these fruits in supermarkets are available all year round, but it is still better to buy seasonal fruits, because they are cheaper, and they are more vitamins.

Early autumn the most common fruits are watermelons, melons, apples, grapes, papaya and dragon fruit. At this time, Papaya and dragon fruit will cost approximately 5 yuan per piece, sometimes in 10 yuan you can buy 3.

From November, they begin to sell persimmune, tangerines, oranges, the price will be about the same from 2.5 yuan for Jin.

In February, the pineapple season begins, the price is from 4 yuan for Jin, in March-April in China a lot of mango, which costs 7-10 yuan for Jin (the price depends on the size, small stand cheaper, large - more expensive).

In May-June, strawberries, coconuts, lychee, peaches will appear. As already written above, the price is usually indicated by Jin, but seasonal fruits are often sold on the so-called discount, for example, 3 Jing - 10 yuan, that is, the price is indicated for 1.5 kg. On large fruits, such as papaya, coconut or dragon fruit, the price is often indicated by the piece. Now (April) on the market. Taxes: Coconut 10 / Piece, Lemon 2.5 / Piece, Tangerines, Apples, Bananas 2.5-3 for Jin, Mango - 8 for Jin.

Is it true that the Chinese are omnivore

No matter how terribly sounded, but the Chinese really eat almost everything that runs, jumps, flies and crawls. In addition to birds, porks and beef, in some provinces of China, the meat of dogs and cats, pigeons, snakes, frogs, turtles, monkeys and even rare and protected animals are eaten. Rare animals are illegal, but the Chinese and this does not stop, believe me. Not so long ago, the Chinese were arrested, who sold Panda meat listed in the Red Book, what else to say here? All kinds of internships go through. In antiquity, this was due to the fact that food was not enough for everyone, and it was not necessary to sort out to survive people ate all that could catch. Nowadays, if we are talking about exotic dishes, then it is rather the opportunity to demonstrate its financial well-being. Another reason to appeal to the exotic is the desire to correct your health. The Chinese believe that soup with a turtle will give longevity, the dog meat will cure from diseases, the snake will make smarter and cunning. All plants that could be inventing use in cooking are also used. So, in my opinion, they are really omnivorous.

Features of meals

The Chinese have one very good habit: since childhood, they have been clearly developed for food intake mode. Indeed, most Chinese eat around the clock:

breakfast from 7.00 to 9.00;
lunch from 11.00 to 14.00;
dinner 17.00 to 19.00.

Perhaps it is precisely thanks to this that they do not have overweight problems. In these intervals, all institutions are full. It is at this time that a large number of trays with different street food leaves on the street. During the rest of the place, the institutions also work, but there is no excitement, only single visitors who have been embarrassed from the schedule for one reason or another, come to reinforce.

Everyone knows that the Chinese eat chopsticks, but not everyone knows that it is necessary to observe a certain etiquette. But the Chinese have a magnificently owned by this skill in perfect, they even have a cartoon on this topic, which teaches children to handle chopsticks. From what I remember: You can not leave vertically stuck sticks in a plate (bad mark and symbol of death), you can not lick the sticks, as the food is taken from the common plate, you can not specify with chopsticks at the table sitting at the table, knocking them on the table or a plate, it is impossible Catching through food in search of the best piece, to what was touched, then take, and much more.

Another feature of the Chinese can be called the fact that a very small percentage of people is preparing to eat at home, most of the population prefers to eat in establishments or take a meal for removal. Sometimes it strides that many women absolutely do not know how to cook or, if they know how, they will not spend time at this time. The exceptions are holidays, and then not in all families. In fact, it is very convenient and cheap, sometimes it seems to me that it is even more expensive to cook at home. Especially since every corner has a mass of various establishments for every taste and wallet.

By the way, the Chinese meal is also different from our. If in our restaurant, everyone ordes a separate dish, then the Chinese have everything completely vice versa. If there is more than one person at the table, then several different dishes are always ordered at all. A large common dishes and a separate rice with rice or manto are served on the table. Everyone takes gradually from each dish. Many establishments made special round tables with a rotating stand so that it is more convenient to get all the dishes.

If we begin our meal with liquid (soup), then the Chinese finish them, considering that it is so good to health. At the same time, they absolutely do not look like our soup, there are no meat, no potatoes, nothing that we are so accustomed. It is rather some viscous turbid broth with an egg, herbs, possibly rice.

Another Chinese are very litto the table. All that cannot be eaten, for example, bones or skins, pieces of pepper spits not to a plate, but straight on the shared table or on the floor. In general, personally for me to eat with the Chinese at one table is not quite pleasant, because we have completely different ideas about the correct behavior at the table, the fact that they are natural for them, for us a bad tone.

Unusual products and dishes for us

As I said, the Chinese eat everything. I call it required productionOn the one hand, it is good that they find ways to get a maximum of everything, on the other hand, weirdly, when people in an expensive restaurant eat various demands or bones. One of these wonderful "Claws of Phoenix" (泡椒凤爪 - Pàojiāo Fèngzhǎo), does it sound like, is it? In fact, these are chicken paws, the most that with claws. Do not believe? See yourself. Chicken paws marinated in different sauces are sold with stores, these are so-called snacks or Chinese 小吃 xiǎochī, the Chinese are often gnawing them with beer. In addition to chicken legs, eat and duck necks, paws, heads, and lamb heads, cow stomachs, there is even a dish of duck blood, but I think we will do without a photo, because I personally unpleasantly watch it, so you have to believe in word .

Soy dairy products

I do not know, the truth is either myth, but the Chinese consider lactose intolerance as a national peculiarity. Most of them do not use dairy products familiar to us, instead they eat soy cheese and drink soy milk. For the most part, they do not suspect the existence of such products as kefir, ryazhenka and cottage cheese. Foreign cheeses, butter and yogurts are very expensive and not everyone for pocket. In the morning, the Chinese often drink soy milk, and various dishes are prepared from Tofu (soy cheese).

In most destination tofu (豆腐 - dòufu) harmless and sometimes a delicious dish, but there is one of his varieties - chow Tofu (smelly tofu - 臭豆腐 Chòudòufu), From the smell of which the nausea will really approach. It is not conveyed by words, it needs to be felt, but Sorrow is really terrible.

Canned Eggs Sunhuadadan (松花蛋, sōnghuādàn)

This dish is also called "millennial" or "imperial" eggs. For its preparation use duck or chicken eggs. The shell is deceived by a special composition of ash, lime, salts, soda, leaves of plants and leave in a special place, where the air does not fall, to divest within 1-3 months. After the egg, it is thoroughly washed, cleaned from the shell and ventilate. It turns out such an unusual dish. They say it does not smell very pleasant, but the taste is normal, but I did not risk try.

Strange taste addiction

The Chinese are large lovers of unusual taste combinations, for example, on the shelves of supermarkets can be found potato chips With cucumber, tomato, lime, honey and even chocolate.

Ice cream with peas, corn, beans, salt meat candy, sweet buns with beans or meat rope and much more will be familiar to them. Gourmet, in one word.

Exotic

Sea hedgehogs, swallows nests, shark, monkey brains, snakes, turtles and other exotic products for us are quite often found in Chinese cuisine, but it's not cheap pleasure. Such dishes can be tried in many Chinese restaurants.

But the most extreme in this regard is the southern Guandon Province, with the capital of Guangzhou. The local taste addiction shock not only foreigners, but also many Chinese from other provinces. Despite the protests of animal defenders around the world and the prohibitions of the Chinese government, smugglers are traded by rare species of animals, which then go into food, or are used in Chinese traditional medicine. Personally, I am against all this exotic, but if anyone is interested and want to try, then please. Here are the names of some exotic dishes:

soup from shark fins 金汤鱼翅 Jīntāng Yúchì
frog paws under chili sauce 鲜椒馋嘴蛙 Xiānjiāo chánzuǐwā,
soup made of snake and chicken 凤凤 Lóngfèngtāng,
meat snake with pepper and salt 椒盐蛇肉 Jiāoyán Shé Ròu,
snake roasted with bow 葱爆蛙肉 CōNG Bào Shé Ròu,
dish of marine heroes 海胆蒸蛋 hǎidǎn zhēng dàn,
soup of swallow nests 燕窝汤 Yànwōtāng,
turtle soup 甲鱼汤 jiǎyútāng,
stew turtle in brown soybean sauce 红烧甲鱼 hóngshāo jiǎyú
fried frog in soybean sauce 红烧田鸡 hóngshāo tiánjī,
sea Cucumber (Trepang) Fried with bow 葱烧素海参 Cōngshāo Sùhǎishēn.

There is one meal, it is called "Dragon fight with a tiger", its poetic name attracts many, but only until then, until they find out that the meat of the snake acts as a dragon, and in the role of a tiger - cats. In the Chinese menu do not write ingredients, and if you are absolutely not familiar with Chinese cuisine, then out of the name and it is not clear from which this or that dish is prepared. In good restaurants, of course, there must be a menu in English, but it happens not always and everywhere. In major tourist cities with this is really easier. In small, most likely, you will not find anything at all, except Chinese, well if there are pictures, and if there is no, then it's very bad. In this case, with it better to have a translator, it can be easily installed on the smartphone.

But, by the way, the Chinese are not eating different insects in everyday life. And all these spanks with scorpions, grasshoppers, cockroaches and caterpillars, which are offered on Vanfujin in Beijing, or other cities no more than a tourist attraction. Perhaps earlier and this went to the food, but not now. Although the Chinese can not be confident of all 100.

About Chinese taste addictions can be reasoned infinitely, but not needed, each after all. Our borsch, cold or herring under a fur coat for the rest of the world also seem absurd.

Popular food in China. What you should try

Peking Duck (北京 Běijīng Kǎoyā)

This is almost the first thing that comes to mind at the mention of China. Do not deny yourself the pleasure to try the dish, which actually became one of the main characters of Chinese cuisine. You can enjoy it in any city of China, and even a duck and called Peking, the original recipe for her cooking came from Shandong Province. Many cities have restaurants who specialize in the preparation of Peking ducks, and carry the corresponding name, but also in a conventional restaurant or cafe will be no less tasty. The peculiarity of this dish is that before cooking the duck marinate in special sauce From honey, jam and various spices. Sweet and crispy crust is the main highlight of this dish. Before serving, the duck is cut into small pieces, similar to the plates, but can be applied entirely and then partitioned. Peking duck can be tried not only in the restaurant, but also buy in special street shops. They do not need to order the whole duck, you can take half or even a quarter.

Pork in sweet-sweet sauce (糖醋里脊 Tángcù Lǐji)

Another of my favorite dishes, which I would recommend order being in China, is a pork in a sweet and sweet sauce, or as it is also called Tansulji. Small pieces of meat are chipped in starch and roasted in wok, then a special sauce is added, the finished dish sprinkle with sesame. The dish is very pleasant: gentle, sour and sweet are very successfully combined in it, and, most importantly, it is absolutely not acute. By the way, in some places the pork is replaced by chicken, it turns out too well.

Carp in marinade, or fish in sweet and sweet sauce (糖醋鲤鱼 Tángcù Lǐyú)

This dish is very similar to the pork in the sour-sweet sauce, but instead of meat it uses fish, as is clear from the name, mainly carp. The fish is preparing and served on the table entirely, and so that it is more convenient to eat with chopsticks, special cuts are made. For cooking, the same sour-sweet sauce is used, but the dish itself turns out more gentle. The only minus, in my opinion, this, that chopsticks are not very convenient to choose bones, but I didn't learn how to get into the fish as the Chinese. To fish, like practically all other dishes, rice must be ordered separately. For lovers of combination of sour and sweet, I recommend to try and fish, and pork.

Noodles in beef broth (牛肉面 Niúròu Miàn)

The crown dish of all Chinese Muslims is noodles in the beef broth (NiU ZHOU MIEN). You can try it in almost any city of China, but her homeland is the city of Lanzhou, in the north-west of China. Noodles is preparing manually, brewed and poured beef Broth. Then the greenery (kinza, onions), pieces of meat and spices are put in the plate. If you do not like sharp, then you can ask not to add pepper, and the broth itself is not sharp.

The cooking of noodles is mainly engaged in a man, since it is a very difficult thing and need strong hands, at least I did not have to see women behind this occupation. The dough is bypass, stretch, and then beat off the table, and so several times. The thinner in the end it turns out the noodle, the masterful reader is the master.

Fried noodles (炒面 Chǎomiàn)

By the way, in China noodles it is not just a dish, and also a good sign. Long strips symbolize a long life, so the Chinese believe that it is not only tasty, but also useful. In addition to the Muslim noodle, it is also worth trying and fried noodles(Chao Mien). In a special sauce, the Chinese roasted noodles together with eggs, various vegetables, meat or seafood. It turns out delicious, but, as for me, too fat.

Personally, I believe that Chinese cuisine is rather fatty and therefore heavy for the stomach, but how many people have so many opinions. I somehow asked why add so much oil into all the dishes, it's not a tasteless. Then the familiar Chinese woman explained that earlier, not only in antiquity, but after the arrival of Mao Zedong, the majority of the country's population lived very poorly, and they could not afford to use oil. It was considered a sign of prosperity and well-being, so now, richly watering oils, they want to show that they are all good and nothing is sorry for guests.

Baratzi (包子 Bāozi)

Chinese Baojez are large in size cooked for a couple of so-called dumplings, or fresh dough pies. The filling of them can be both meat and vegetarian (various greens, carrots, mushrooms).

These are usually served vinegar, which is also dark color, so do not confuse it with soy sauce, and different seasonings. Baocet can be bought on both the street and in the restaurant. In China, there is even a famous fast food network that occupy their preparations exclusively.

Jiaozi (饺子 jiǎozi)

Jiaoice - Chinese boiled or fried dumplings. The filling of them can also be absolutely any, they differ from Baratz the size and method of cooking.

Chicken, or Gongbao Chicken (宫保 Gōngbǎo Jīdīng)

Another famous Chinese dish - Gunbao chicken. Traditionally, it relates to Sichuan cuisine and is very sharp. I don't eat acute herself, but I really like the combination of ingredients in this dish (chicken, peanut or cashew, carrots, cucumber or zucchini). When I order a uncooked chicken Gunbao, the Chinese are laughing, they are angry, and they always say that without acute Sichuan pepper it becomes completely different. If you are a stony amateur, you should try a dish cooked according to the original recipe, and if not, you can always be asked to do without pepper, it is worth saying bujo Lázzi (不要辣子 Bùyàolàzi)

Ho-go (火锅 huǒguō)

There is another interesting dish in China, it is called the ho-th (or samovar). Interestingly because visitors are boiled by their own food. The table is brought or one large container with broth or several small (depends on the number of people) and raw prepared products. It can be different kinds Meat, seafood, tofu, mushrooms, vegetables, greens. The container is placed on the heating surface, and when the broth boils, it means that it is time to throw products there. When the products were welded, they need to get it and eat with special sauces. Broth and sauces are different, sharp and no, with various additives. In fact, this is a very pleasant way to spend time in the company, and the Chinese very often go to eat home, and at the same time sing karaoke immediately.

"Spicy Skin" (麻辣香锅 Málàxiāng guō)

For this dish, you need to first choose products like a buffet. It can be vegetables, mushrooms, meat, seafood, tofu, and then prepared them in a special sauce and spices. The price depends on the number of selected products. Usually the price of vegetables is one, on the meat and seafood are different. When you chose the ingredients, they are weighed, and by weight determine the price.

Cinnine in fish sauce (鱼香肉丝 yúxiāng rÒusī)

For this meat, the meat is cut with straw and roasted on a high heat, adding sauce, garlic and sharp peppers. According to the most Chinese, the sauce gives the dish fish smell, so in the literal translation, the name sounds like "Pork with the taste of fish". In fact, fish taste there is not felt, and the dish is tasty and interesting.

If you do not eat meat, then in China it will not be a big problem, because there are quite a lot of different vegetarian dishes here, for this case you need to know the word - Su 素 Sù, which denotes lean, or vegetarian. The meat will be Hong 荤 hūn. You can say for example in Bu Chi Hun de 我不吃荤吃荤的 (Wǒ Bù Chī Hūnde) I do not eat meat, or show them this phrase, you will be caught and offered food for vegetarians.

Chinese desserts

As such desserts in Chinese restaurants, and there is no traditional Chinese cuisine, there is no abundance of sweets even in stores. In fact, the Chinese are not very fond of all the sweet, somehow has not yet developed. Therefore, I would say that China is not for sweet tooths. Delicious sweets here are exported here. But they found a beautiful and more healthy replacement - fruit.

Fruits

As a dessert in restaurants, sliced \u200b\u200bpapaya is often served with some sweet syrup or sometimes it can be other fruits, such as mango or pineapple.

Most often, the Chinese festive meal ends with the fact that they carry a large dish beautifully laid out fruits, although fruits can be submitted at the very beginning, there are no strict rules on this score. Fruit plates are ordered even in bars to beer.

Street traders are universally selling another fruit treats Tankhulu - Fruits on a stick (糖葫芦 Tánghúlu) filled or caramel, or whether sugar syrup. Fruits can be used any, but most often these are small Chinese apples. For a variety to try. By the way, Cherry Tomato, the Chinese also refer to fruit, so you can meet it fruit juices, and in sweet salads, and even on the decoration of the cake, and here in such Tanhulu too.

Even before arriving in China, when I went to our Chinese restaurants, I tried simply stunning dessert - fruits in Caramel (拔丝果 Básīshuǐguǒ, and was very surprised that I could not find them on the alleged homeland. If you are lucky to see in the menu Restaurant Something similar, be sure to try, it should be very tasty.

Bakery products

Cakes and cakes 蛋糕

Recently, in China, various confectionery and European cafes, which offer a variety of cakes, pastries and other desserts in China. But I can't call them tasty. Chinese cakes and pastries look insanely beautiful and appetizing, every cake is a work of art, but, unfortunately, they do not possess special taste qualities. Such different ones, the taste they are all the same: biscuit, a lot of cream and top fruit, on this fantasy of Chinese confectioners ends. Under the influence of the West, in recent years, the Chinese have become a birthday to buy cakes, although there were no such tradition before such a tradition.

Tartlets with egg cream (蛋挞 dàntà)

The Chinese have these tartlets are in great demand and are sold both on the streets, supermarkets, confectionery and in cafes and restaurants. The base from the puff pastry is filled with gentle egg cream and baked. It is worth such a delicacy is also cheap, from 3 yuan apiece.

Golden and Silver Moton (金银馒头 Jīnyín Mántou)

In general, the mantow is a kind of Chinese fresh bread, but there is a kind of dessert. Buns cooked for a pair are served with condensed milk. One dish lay the buns of two colors, hence the name. Golden covered with syrup and baked in the oven, they are more delicious, white buns are fairly fairly.

Festive sweets

Security and cleanliness

Compared to our cafes and restaurants, many Chinese establishments look extremely unprepacently, they do not differ much clean, and a lot is preparing right on the street, right there the seller takes money, the meat separates the same hand. Plus, visitors themselves are very peasant, and it is not always clusted, the exception is only expensive restaurants. Many for the first time coming to the country are experiencing shock and horror, and I myself was like that. Always tried to imagine if it was in the hall such a mess, what is going on in the kitchen? But, to admit honestly, nor with me, nor my friends and friends, no food poisoning or other troubles related to food, for 4 years of life did not happen here, in what places we did not eat.

The most important thing is to try to choose crowd and relatively clean places. If the cafe is tasty, then every day there will be a lot of people, if the institution is empty, it is suspicious. However, the place attendance must be judged by time, because, as you remember, the Chinese keep regime. If the cafe is empty during dinner or lunch, it should alert, but if it is empty at other intervals, it is almost normal.

Personally, I personally have the quality of China's food causes doubt, in fact, everyone knows that this is a country of fakes, and products are no exception. Now and then I read in the news about the next scandal, then fake meat came on sale, then fake eggs, then prohibited substances are found in products. Sometimes in the news transmitted about the unscrupulous owners of establishments, which the drugs are being added to the food to ensure that they have a permanent influx of customers. So you should always be careful, because health depends on it.

When you live here constantly, it's all not at all funny. Many Chinese prefer to buy more expensive, but at the same time better-quality imported products. But still, I hope that not everything is so bad, as it seems, and at least there is still some useful substances in Chinese products. Of course, if you compare with your home, then we have the quality of products above, and somehow everything is more tastier.

Prices for food

Prices in China are absolutely different on food, it all depends on the status of establishment and the city. The cost begins from 1-2 USD for a portion of rice with vegetables or noodles and indefinitely. Naturally in major cities, such as Shenzhen, Guangzhou, food prices are not only in establishments, but also in stores will be higher, in small cities below. The price depends on the quality of the ingredients.

The cheapest food in street trains. In addition to the fact that in every city there are whole streets and markets on which trays are located with food, every day by the hour, travelers go to universities, schools and other public places. For breakfast here for 1-2 USD you can buy a sandwich with egg, sausage or vegetables, soy milk, boiled egg, corn, fruit on a stick. At another time, kebabs, vegetables, sell cold noodles, various cakes and other snacks are fried here. I would advise you to try a local hamburger, it is called "Johyshabǐng" (夹饼, ròujiābǐng) pellet, inside which embed roasted meat with spices, very tasty and satisfying.

In the seaside cities, the Luckers prepare seafood and fish, in Muslim sore kebabs. In general, of course, in each city on the streets you can find very tasty and interesting dishes, and most often there is a street food in China is quite safe. Do not be afraid to buy food on the streets, but, of course, the hygiene must be observed and carefully choose.

A little more expensive will be attempted in small cafes and eaters. But also within 2 USD, you can order a portion of Boace or Jiazozy. For the same money you can buy a portion roasted noodles Or rice with egg and vegetables, or with meat, but meat there will be quite a bit. Usually meat dishes are more expensive, vegetarian cheaper. In most institutions, the boiled rice portion costs 2 yuan - 0.31 USD, you can take any other dish, for example, the average price for the pork in the sour-sweet sauce in an inexpensive cafe will be 20-30 yuan (3-5 USD), if you take, For example, eggplants in fish sauce (茄茄子 yú xiāng qiézi) will come out less than 20 yuan.

But prices depend on the city and location of the institution. In tourist sites everything will be about 2 times more expensive. With the exception of rice, which is served individually, the portions in China are large enough, you can fully fit.

In the restaurant, the price for one dish on average will start from 50 yuan and more expensive, it all depends on the very restaurant and quality of service.

Recently, many restaurants with a buffet are also available in China. The Chinese call their establishments of European cuisine, although, in my opinion, European cuisine does not smell there, but also traditionally Chinese do not call these dishes. There are all served: from snacks to desserts, often there are different seafood. The price for the entrance varies from 50 to 200 yuan, but it happens more expensive.

Friends, you often ask, so we remind you! 😉 ,.

Chinese cuisine is rice, noodles, Peking duck, numbers, turtle soup, dumplings (Jiazozy), sushi, rolls, pork Mush, fish, and a lot of diverse traditional and exotic food. Data of delicacies, as well as many others, are recognized as a local attraction of China and are his business card.

In the national home and restaurant cuisine countries are collected culinary masterpieces of several Chinese regions. Also in culinary dishes, the totality of traditions (canons) and the recipe for the preparation of the ancient Diaspora Huaciao, originating in the neolithic era. Over time, different regions of the country have developed personal taste preferences, based on climatic conditions and the court fashion. Over the years in Chinese cuisine, new products and recipes come from other countries (Japan, Vietnam, Korea, Thailand) have appeared, and some traditions associated with the preparation of food were revised. The traditional cuisine of China is noticeably different from culinary masterpieces of other territories a characteristic feature inherent in various nationalities or social classes.

Hot liquid dishes in the form transparent soup The country is widely popular. For the preparation of broth, the Chinese use a chicken, beef or pork.

Chinese chefs very skillfully draw up national culinary masterpieces. To give the dish of authentic species, they use different greens, as well as flowers of yellow, white and black. The traditional country's delicacies are very tasty and perfectly absorbed by the human body, as well as very useful.

On this page of the site section, we specifically picked up simple step-by-step recipes with photos that allow you to learn better culinary dishes of China. Thanks to the described cooking technology and pictures, you can find out how to learn how to cook Chinese dishes at home. Each of the eats is easy to prepare. In addition, the finished treat is quite satisfying and appetizing.

Recipes with step-by-step photos

Meat in sour sweet sauce

Description

Chinese cuisine, which has certain specifics and philosophy (five flavors), is one of the oldest in the world. This concept covers a huge number of territorial cooking (8 directions), but the most common and authoritative are Cantonese, Jiangsu, Shandong, Huaianskaya and Sichuan. As part of the article, we will try to give a brief description of Chinese culinary masterpieces, to introduce the traditions of their preparation and features.

Each of these kitchens has differences depending on the climate, geographic location, development history and the prevailing lifeguard of a separate region. For example, stewed or roasted dishes are very popular in Kitchen Jiangsu. In the province of Sichuan, mostly Kushan robbing. Most regions use a different way of cooking: riding, pickup, canning, salting, as well as marination.

Having studied the culture of China, it can be found that a lot of things in this country are associated with five elements that symbolize the parties of the world, the seasons, colors, tastes, each of which has 5 components.

What 5 tastes has food in the PRC:

Sour.
Acute.
Sweet.
Salty.
Bitter.

The listed gastronomic tastes are the main, as well as in the country there are three auxiliary taste of food (grassy, \u200b\u200bamber and fragrant taste).

In the culture of Middle Kingdom with great respect relate to their history, traditions, as well as folk cuisine, not less revered. Chinese cooking culture has arisen more than 5000 years ago. Modern cuisine of Middle Kingdom continues to maintain local traditions and greater love for the ancient origins and traditions.

The famous Ancient Chinese philosopher of Confucius taught the Azam cooking 25 centuries ago. The recipe for cooking of the eminent wisers has been preserved and enjoys great popularity today not only at the homeland of the philosopher (in the town of Tsyufu), but also around the world.

There are about 8 varieties of Chinese culinary dishes (kitchens), namely:

cantonese, which is known for crispy and sharp dishes from different types of meat (goats, lambs, snakes or snails) and sub-products;
anhoi, containing products of marine origin, mushrooms, local vegetables and herbs;
fujian, characterized by special notes of flavor and sweets (fungal delicacies, bamboo shoots and other);
jiangsunskaya, famous for the original and soft bouquets of flavors and presented, for example, saline bird (chicken, duck), pork crystal legs, meat balls from pork and crushed crab shell;
juan, whose dishes have a different color palette and oily consistency (Karp-protein, steam solemk);
sichuan (acute and fat), known to the savings of natural taste, as well as the workshop of ownership of knives during the preparation of a dish (small, tofu, Sichuan stewed pork, "Tunbao chicken" and others are especially popular among the dishes of this species.
shandong, whose dishes have an unusual taste (hot liquid food from fins shark, fried duck or Chinese delicacy "Swallow sockets");
zhejiang, famous fresh taste and amazing aroma (fish in sour-sweet sauce, shrimp and pork with junzes or lotus root powder).

In addition to these evacuations, the dishes of Hong Kong, Malay, Singapore, American, and Pakistani cuisines are popular.

Chinese residents love and honor their kitchen, so they feed on various local spices and meat of animals grown in their homeland. But the main diet of the Chinese since the development of agriculture was and continued to be plants giving grain.

The Masters of National Chinese Cuisine have a very high status along with important officials of the Middle Kingdom. According to one of the ancient legends, the founder of the genus Shan one day made the Prime Minister of his court chef.

In the ancient Chinese chronicles, it is said that the set of products needed for soup symbolizes harmony. Many of the local philosophers in their statements have repeatedly said that the chefs are worthy of imitation, as the rulers are obliged to adequately feed his people.

The Ancient Chinese Kushans were carefully regulated by law. For example, the emperor was allowed to eat lamb, beef and pork, and ministers - exclusively lamb.

In the diet of the sui dynasty, there was a cow meat, a ram, moose, pigs, chicken, hare, partridges and pheasant. In addition, the known genus was fed by fish, such as a sturgeon, carp, bream, as well as a turtle and snail. From vegetable food, this dynasty preferred to eat bamboo shoots, celery leaves, onion, and fern, mustard seeds, legumes, reed roots, as well as a row, tarot or RDEST. Of the fruit assortment in the diet, peaches, plums, watermelons, melons, citruses, grapes and SisiFus were present.

Features and secrets of cooking Chinese dishes

Features and secrets of cooking at home best dishes Chinese cuisine are not so intricate as it may seem at first glance. Therefore, traditional delicacies can be prepared at home. To understand the essence of each local disk, it is necessary to plunge into the technology of cooking a culinary masterpiece.

About traditional Chinese cuisine they say that it was formed for a very long time. To date, more than 20,000 evidence are numbered in the Middle Kingdom, although it is possible that this statistics are underestimated. Since there is a huge range of various original and classic dishes in the country, the master classes and special schools of training for the art of cooking national food are greatly popular in the PRC. It is assumed that the kushan is harder, the more useful and more useful.

The famous Confucius assured that the meat component of the Kushan should occupy approximately 1/3 of the total mass of the dish, and 2/3 he dug out vegetables and fruits. For the teachings of the philosopher, for the main dishes of Chinese cuisine, it is necessary to cut the ingredients with slices or small cubes. At the same time, meat, fish and bird should do the same size as a set of vegetables. The Chinese people are guided by these rules and Dynam.

The combinations of different types of dishes, popular not only in the consecration, but also in European countries, were recommended for the first time precisely confusion. One of his famous statements is: "There is no bad and tasteless food, since each delicacy must be served on the table in the best possible way so that it can do not only feed the body, but also the Spirit. In this phrase, the inhabitants of East Asia completely agree.

Cooks and cooks in China believe that for the preparation of a delicious traditional or unusual dish, certain proportions (meat and vegetables) and heat treatment features, which include 2 main stages, closely connected with each other are observed. The principle is to quickly cook and large flame. And the first point is very important to observe for each local dish.

The kitchen of each Chinese restaurant and café is equipped with a special oven, where the flame is fed on 35-40 centimeters from one burner, and the temperature mode reaches approximately 300⁰s-400⁰c. From another hole on the kitchen plate, the fever rises not too high, and from the third fire breaks too weakly. Each method of thermal processing of components implies the use of one or another flame and its intensity. Some delicacies are made for a couple, and therefore they are very useful to use during a diet or if there are certain diseases (with diabetes or gastritis) on the recommendation of doctors.

Undoubtedly, the treats in China are very tasty, bright, exotic, fragrant and hotly beloved not only in their homeland, but also around the world. Beautiful view of the delicacy is most inherent in portion cold dishes and snacks. Each of the similar eats is unique and colorfully, since it shows a magnificent pattern or the subject inherent in this country.

The beauty of local mountains, trees, birds, flowers, fish, animals, as well as insects are perfectly connected in one plate to deliver consumer plea and benefit from the food process. For each set of Chinese dishes in the menu, an even number of eats are offered, for example 4, 6, 8 or 10, it has been so worn in the country. As one Chinese proverb says literally: "2 plates - for hospitality, and 3 plates - like a turtle."

The desire to always achieve an even number of dishes once again says that the Chinese in their culture seek all their forces to achieve sincere equilibrium and achieve ideality in everything.

The history of the origin of China's National Kitchen

The history of the origin of this national cuisine and the culture of China (North and South) begins 5,000 years ago. The technique of preparing traditional delicacies is an integral part of the development of the ancient civilization and the cultural heritage of the country.

Moreover, the northern cuisine is pretty high-calorie and fatty foods (boiled or roasted dumplings, noodles, soup and others), and South is famous for sharp, fresh and spicy dishes (rice, vegetables, seafood, sushi, rolls, and others).

It is known that the PRC occupies a huge territory, the climatic conditions of which are different. In one part of the country, subtropical, and in other tropical, subarctic or moderate climate type. In addition, the Great Country is known for high mountains and endless plains, lakes and rivers. For this reason, all sorts of delicious delicate products are found in the PRC, namely, vegetables and fruits, vegetable and animal food, as well as spices.

This nation has its own tradition of eating. For example, women, men, old men and young people should be sitting at the table strictly in a certain sequence. In the PRC, as in most Asian countries, instead of cutlery, wood sticks are used.

Historically, the most populated regions of the country tried to find the most economical ways to resolve issues related to the search for food and fuel resources. In this regard, the Chinese have developed their own recipes and special methods of processing raw materials by crushing, making special models of pans (hooks) and weaving distinctive baskets from bamboo fibers so that you can cook a few eats at the same time.

Most ingredients in front of heat treatment are subject to marinency or soaking in order to speed up the process of cooking dishes. In this regard, the finished food in China maximizes the nutritional qualities of the source products.

Chinese food intake culture is noticeably different from Western or Eastern European fact that the inhabitants of the PRC do not feed on milk in its pure form, and also practically do not use butter creamy, because the Chinese organism simply does not absorb the lactose molecules.

The ready-made food in the country is characterized by interesting taste and peculiar smells due to a rich set of elements, such as sauce of soybeans, fresh ginger roots, soybean shoots, mushrooms, sweet and bitter peppers, garlic, green and Chinese bows, Badyan, Peanut and other components.

It is mentioned that the first collection of recipes created the artist neither Tzan during the rule of the dynasty of whether Qing. It describes in detail various methods of seafood preparation (octopus, squid, jellyfish, mollusks, shark fins, shrimp and other), birds, mushrooms, as well as protein croup (barley, oats, rye and wheat). Even in the culinary book, recipes for cooking sauces, salads, sweet baking, desserts, alcoholic and non-alcoholic products, as well as traditional drinks are described. In addition, in the collection there are options for dishes for which you need to use petals and seeds of various colors (chrysanthemum, lotus), frogs and snakes.

Translated into Russian, one of the Chinese proverbs says: "There are no inedible food in the world, and there are only bad cooks." It is not by chance that the Chinese in the Cantonese (imperial) kitchen use such dishes in great popularity in which the boiled snake meat appears. Local residents believe that exotic delicacy has a positive effect on the general state of health and does not harm.

Name of delicacy	Description of Kushanya
Pork meat in sweet and sweet sauce	National delicacy is absolutely in all the menu of restaurants and Cafe China. It consists of pork, vegetables, tropical fruits (pineapples) and natural ketchup.
Jianztsi, Gowbuli, Shaumay, Bao Tzu (Chinese dumplings)	The well-known dish has many cooking ideas that use different stuffings (more than 200 options). Street and homework you can eat both in boiled and fried.
Salad "Bate Cucumbers"	The dish consists of fresh cucumbers, Chile pepper, garlic, cilantro and parsley.
Gabajowe.	Under the exotic name of the dish hides low-fat pork (chicken or beef) meat, tomato paste, soy sauce and spices. A treat with a garnish of corn and rice, as well as with fresh vegetables.
Tea eggs	The fragrant traditional New Year's delicacy includes many variants of tea marinades, in which chicken eggs are boiled with at least three hours to achieve the effect of "marble".
Salad "Harbinsky"	The famous satisfying and juicy salad contains a funchose, pekinka, as well as other vegetables (cucumbers and carrots), seasonings and marinade.
Sichuan meat	For acute delicacy, which is prepared on a strong fire, use pork or beef, ginger root and many spices.
Shrimps with asparagus	Useful delicacious non-calorie kushan, which is preparing for a couple. It consists of seafood, asparagus and green oil.
Pork ears with cucumber	For East Asian delicacy, smoked or boiled animal ears are used, fresh vegetables, peanuts, as well as spices.
Meat rope	For delicacy, beef, fresh vegetables, soy marinade, starch and spices.

In fact, this list of corporate dishes can be continued for a very long time, because in the kitchen, there is a lot of recipes for original and classic eats, which are easy to cook at home or order with delivery to the house. Also very popular in China business lunch that can be bought on removal.

You can also add stewed or fried eggplants in sour-sweet sauce or chicken eggplants to the number of traditional and inexpensive home delicacies in pineapple, rice with vegetables or eggs, beans, cabbage, zucchini, rustic salad, and many other delicacies.

By the way, many of the traditional eats of the PRC can be safely prepared even for children, vegetarians or pregnant women, because some delicacies have low calorie (soybean cottage cheese tofu or cream jusay and other), do not contain meat or sharp seasonings. Despite this, ready-made dishes are very nutritious and incredibly tasty.

To date, Chinese street cuisine is very popular in the country. Her main fans are schoolchildren, although sometimes it is possible to meet the increasingly solid species, not to be disrupted to enjoy outdoor fast food. This fast food is good because it does not need to expect for a long time, because the food is already cooked. Basically make street Chinese semi-finished products in a special mobile telegene, which makes it possible to trade throughout them.

The most demanded fast dishes purchased on the street are:

acute soup Malatan consisting of fish meatballs, cabbage leaves or funchose;
cracks of squid, which are complemented by chopped red edible algae (nori) or dried with dried fish;
sharp squids roasted on the grill with the addition of a large number of spices and burning sauce;
barbecue (a small dry kebab), in which only vegetables appear;
cakes, for the preparation of which it is necessary to use puff pastry, and then in the finished dish, you can wrap any products from the menu to choose a client;
funchosis of acutely acidic, consisting of different vegetables (sometimes meat) with the addition of spicy sauce;
chicken (duck) legs usually tomatin on slow fire, and then placed in a cake and watered ketchup (at the discretion of the buyer).

The specified list of Chinese street dishes cooked on the ambulance hand is far from complete. In fact, there is a very many names of street fast food, which can be destroyed and satisfied with the emergence of hunger. In the menu of mobile carts are present, for example, such national kushes fast cookingLyanpi, poultry meat, fried in deep fryer, Baoju, Tangulu and many more all sorts of dishes for every taste.

Traditional first dishes

Traditional first dishes in China are mainly prepared on bellone from veal, chicken, pork or other types of meat. The meat component adds hot food of a certain taste and welded, but the soups welded on the broth from vegetables also use wide popularity in the country.

What hot dishes are popular in China:

Bouillon with funchose. Hot food is preparing very simple. Instead of rice noodles, you can also use conventional pasta.
Fish soup with the addition of mushrooms and vegetables. Tasty and useful delicacy is preparing quickly and is very easy and unusually tasty.
Chicken soup with shrimps, vegetables and noodles. In addition to vegetable set (Bulgarian pepper, onion, pepper, carrots and garlic), for dishes you need to use champignons, ginger root, a bit of soy sauce, sesame seeds (sesame), as well as spices.
Lagman-soup. The thick welded Central Asian Kushany is preparing for different recipes. The main unchanged component in the dish remains homemade noodleswhich should be done in hand.
Shanghai soup. For the preparation of the first dish, a chicken breast or a fuel part, vegetables, cognac, crushed greens and spices are used.

The above brief list of hot Chinese yams is not completely complete, as in fact it can continue to continue it for a long time. It is also worth noting other hot dishes, for example, meat broth with pork meatballs or pork ribs, beef soup with asparagus, egg, potato, pea and bean soup, welded meat broth with dumplings, pork soup and chrysanthemum petals in clay dishes, as well as other first eats.

The country is very actively using the so-called transparent soup. For the preparation of a special brave base, a bird or chicken bones are used, as well as veal or pork. During the day, the Chinese do not once eat hot dishes, but always at the end of the meal.

Meat and Fish Kushans in China

Meat and fish kushans in China are not less popular than hot food. The secret of the enormous population of the country lies in compliance with the centuries-old culinary traditionsequivalent to art, which positively affect the life expectancy of the Chinese.

In the subway, along with meat products from the bird, they love to eat chicken offal, sometimes more often than meat itself. In addition to chicken, in China feed pork, and beef and lamb are prepared only in those provinces where Muslims live. Instead of a fresh piece of meat, the Chinese sometimes use meat conservation, such as salty or smoked. Based on the positive feedback from the local population, the best products in the country consider such a ham, which was held 100 days in a weak haze.

Sea fish and seafood enjoys not less popular in the PRC. All because the missing mineral substances and vitamins in rice - the main Kushan of the Podnebyss - the Chinese are supplied from the products of marine origin prepared in different ways.

What second dishes can be prepared in the walls of the house:

pork with vegetables;
beef, roasted in a pan (wok);
chicken legs;
meat with fish flavor;
chicken (breast) in sweet-sweet sauce;
gan Fan (mutton dish);
chicken breast in pineapple sauce;
millets in the batter;
mintai in orange sauce;
chinese cod;
tan SU YU (sour-sweet candied fish);
cambala in Chinese;
fried carp in Peking;
steam roll of pike perch;
film fillet with mushrooms and others.

Mostly, the Kushany is frying on a pork smalts, chicken or duck fat, and also on vegetable oil (sesame, nut or soybean).

Finished national delicacies from fish or meat differ in both taste qualities and external data, namely: elasticity, engineering, flexibility, mucousness, pleasantness, stickiness, journalism, juits, ease, or fatty.

Salads and cold snacks

Salads and cold snacks in the PRC are very original and requiring fine cutting components, such as quadraticles, parsing or thin straw. Experienced cooks masterfully own the art of cutting products, so they can easily crush vegetables in the form of hieroglyphs, for example, for the annual Chinese cuisine, a buffet or a front dinner.

The method of shallow cutting ingredients helps to save more time when preparing a dish and retains the beneficial properties of products, their color range and taste. Spices and spicy herbs add to the dishes at the end of cooking. The Chinese are actively using sesame seeds (sesame), since this product is an excellent additive to the diet.

In the country, rewind eggs and chicken eggs, so large poultry farms are built, in which quail and other birds are grown. In the country, eggs are frying a very original way according to its own recipe, adding a lot of oil to the hot frying pan for giving a roasted crust and pomp.

What is eaten in China as salads and cold dishes:

Beef (pork) scar. The famous Sichuan cold snack is prepared from the meat scar, crushed nuts of peanuts, cilantro and red refueling.
Spring rolls from turkey. For dietary stuffed delicacy in the form of small rolls, it is necessary to use rice paper.
Vegetable mix. For salad use oysters, as well as fresh cucumbers, color and white cabbage, carrot, onions, stalks of celery and spices.
Eggplant caviar. The delicacy consists of ground eggplants, garlic, soy sauce, lemon juice, oil, greenery and spices.
Jelly. Chinese version of cold snacks are prepared from pork steering wheel and add wine and soy sauce into the dish.

In addition to the listed culinary delights, in China they like sushi with rice and mushrooms, duck in Beijing, National Delmeni Vontonon, Chicken Hee, Chicken Kung Poo, Fresh Freshwater Fish, Egg "Tsight", Rice porridge tribute or Damićzhou, stuffed pancakes, and Also many other, no less delicious dishes.

Vegetables and fruits of Chinese cuisine

Vegetables and fruits in Chinese cuisine are also very well common, because without them it is impossible to prepare many traditional dishes. Prepare treats in special vocations, practically without oil, pair or canning method.

As a vegetable blank, the Chinese use almost everything that grows in the country, for example, Peking cabbage, bitter and sweet peppers, potatoes, grains and mustard foliage, carrots, fresh greens, ginger root, garlic and bow.

From this palette of vegetables in China, cooks and hostesses create real culinary masterpieces. Local people not only prepare vegetable dishes Or fruit desserts, but also perfectly combines fruit with meat, fish, sweets, resulting in excellent original delicacies. Similar food love not only adults, but also children. By the way, small sweet tooths prefer to eat apples or tangerines cooked in caramel sauce, and many other sweet desserts.

Which local fruits should certainly try to tourist:

jackfruit;
durian;
vampi;
kiwi;
cabos;
longan;
lychee;
kumkvat and others.

With secrets and recipes for the preparation of Chinese delicacies from the above elements, you can find on our website in step-by-step recipes with photos.

Most popular sauces and spices in China

The most popular sauce and spice in China are considered to be sauce from soybean and Wece, since these components are added everywhere and everywhere, be it the first, second dish or salad. Also in the PRC there are many other, no less well-known elements and taste amplifiers, which we will tell in this section.

At the sight of Chinese spices and sauces on supermarket counters, many buyers simply do not understand for which dish it is appropriate to use one or another seasoning. For this reason, some domestic consumers do not decide to buy Asian spices and spices.

For convenience, especially for you, we have collected the most popular seasonings and marinades that you can use in the consolidated table, which you can use.


Spice "Mushalen"	Noodles and meat dishes.
Spice "Wejin"	The spice is very popular in their homeland add almost all dishes at the very end of cooking.
Fascinous Oil Safety-Sauce "Laghanm"	Pretty sharp marinade made on soybeans, chili and sesame oil. The component perfectly complements meat, fish and bird.
Gear-oil sauce	Hand hasshes with meat and various salads sauce.
Bed mix	The seasoning is sold in two forms (acute and neutral). The product is ideal for marinating meat, fish and other seafood.

In addition to the above ingredients, various alcohol products in the form of a moonshine, brandy, vodka, yellow rice wine or dessert analogue are added in the restaurants and cafes. Also in the restaurant menu you can meet dishes in which a few ginger wine, vegetable and paprika oils, as well as garlic oil added.

Very often, the Chinese add white and black peppers in delicacies, an acute paprika, ginger powder or root, onions, garlic, cinnamon, badyan and nutmeg. It is worth noting that the use of all sorts of spices and sauces adds a special taste to a good taste.

But still many Chinese prefer to put seasonings not in the dish itself, but to the edge of a plate or a dish, so that every fear can independently swing food to the seasoning at its discretion and taste.

Flour products, desserts and sweets

Fallworks, desserts and national sweets of China beyond its limits are not so widely known as in their homeland. And completely in vain, because in the subway, there are a lot of beautiful and unusual Russian or foreign seafrons of sweets that must be trying.

The Chinese, in contrast to the inhabitants of Europe or Eastern countries, almost do not use such bakery products like pizza or shawarma. But this nation has a lot of dishes, in which there is a fresh or sweet dough with all sorts of fillings. It is noteworthy that in the country it is not possible to complete the meal with dessert delicacies or sweet pastries, because this food is eating in the form of another dish. Sometimes at the end of the festival, only tea and a little fruit can offer in the consecration.

What flour, sweet and dessert delicacies are popular in China:

Manot. Small pyshki from ordinary test.
Baotsza. Analogue of small pies, which are prepared from puff pastry with different stuffing.
Chinese dumplings. The stuffed flour dish is often prepared for a couple and as a filling use a different range of components.
Sweet pork in sugar caramel with candied candies.
Rice cake.
Candy "Tan". Sweet yummy is prepared with the addition of fruits, nuts, honey and cane sugar.
Sweet baking "BIN" or "SU", as well as "lunar gingerbread", which are hard outside, and from the inside gentle and soft.

Of course, to enjoy the authentic Chinese delicacies, you need to visit this amazing country or prepare a particular dish on your own. It is not necessary to accommodate in a given country to become the necessary set of components of delicacy, since most ingredients can be purchased in local supermarkets. Therefore, every hostess can create a Chinese dessert in her kitchen to pamper close to delicious baking.

Beverages

Drinks in China are very original, starting with unusual tea, and ending with alcohol. The Chinese do not pose their day without drinking at least one of the 18 favorite variations of non-alcoholic or alcoholic beverages.

Top 18 most favorite drinks (traditional and dickers) in the PRC:

Tea with pudding bubbles, jelly and pearl milk.
Tehaguiain - Floral-fruit-berry tea, which makes up a golden middle between a black and green hot drink having a yellowish tint.
Fragrant tea from chrysanthemum flowers. The hot herbal drink is unusually useful and is a drug that can lead to the norm of cholesterol and relieve nasal breathing during a cold.
Soybean milk is almost the same protein cocktail made of yellow wheat beans.
Canned coconut milk. The jumper is a very sweet thick drink, produce coconut, water and sugar meat.
Refreshing and soothing summer drink called Suanmeitang. The drink is prepared from sour varieties of drain, the root of licorice, hawthorn, osmantus and salt.
Cocoa with unusual additives. A whipped salty cheese and a stone salt also put into the dairy product to satellite the taste receptors.
Yunnan. A variety of Chinese coffee, roasted in a small portion of cinnamon, which makes a very sharp smell.
Distilled Water C100 with a taste of grapefruit, lemon and other fruits.
Fruit-milk drink Wahaha Nutri-Express. The hybrid of fruit and milk juice, to taste resembling low-fat milk or light fruit cocktail.
Toning salt carbonated water with mint and lemon tint.
Kvass. In the creation of an amber drink made the Russian people lept. Sweet low alcohol products have become a cult in many regions of China.
Toning tea based honey and mint. Sold tea on herbs in a paper package or in a tin can.
Xinjiang is a black moonshine, which is also called beer infused on nuts.
Chivas is a popular youth power industry, made on the basis of the Scottish Whiskey and Green Tea.
Qingdao is a very unusual weak beer with a pronounced bouquet of malt, which is sold in 62 countries.
Wine based on Osmanthus (evergreen fragrant grassy plant). The alcoholic product is used as a digestion in warm or chilled form.
Yunyan is a liquid sudden substance, which is nothing but a rice non-filtered wine with a low alcohol content.

Of course, it should be selected to celebrate the famous Chinese tea ceremony, popular not only in the homeland, but also far beyond its borders. Cooking and drinking hot drink helps to adjust the brain activity on the right way, pacifying and throwing out of the head of negative thoughts associated with daily bustle. A properly boiled drink helps to live in harmony with you and the outside world, as well as to gain a mental balance.

Interesting facts regarding the kitchen of the Middle Kingdom, we share with you in this section. Approximately 90% of local culinary exotic is not connected with a set of products, but in compliance with certain specifics of their preparation.

A feature of traditional KNR cuisine, which distinguishes it from Japanese, Thai, Korean or other, is that in China dishes are very archaic. Chinese cuisine is more than just cooking dishes, a whole culture of a huge country is connected with it.

Food for the Chinese is not only quenched with hunger, but also a whole sacred ritual. In the subwayless people of the elderly and Dynam, when meeting, instead of the traditional welcome speech, they speak each other: "Have you already attempted?" About a person who has deprived of work, the Chinese say that he "destroyed his cup of rice."

In the history of the ancient China, there were various palace ceremonies, which were forced to obey both courtiers and the emperor. A certain ritual associated with a meal of food occupied a lot of time. There was a certain sequence of filing one or another dish, features the design of the table, the form of court servants, a feed dish, and also sounded special music that contributes to the adoption of food - all these moments were not selected spontaneously, but very seriously.

For the centuries-old history, the Middle Kingdom found out a huge number of talented court culinary culins who later received the rank of minister, as well as unfortunately, crucified for tastefully cooked food.

In China's cooking, there are 4 main canon, which must be observed:

Preparatory work. All food components must be thoroughly handled. Sometimes approximately 1/3 of the time required for the preparation of food took place on this procedure. When cooking the birds, the cook never fear the feathers of the chicken, but pluck them with the help of a special tweezers. Vegetable and fruit set needed to wash with water several times.
Heat treatment. For fast method heat treatment products need to spend from three to five minutes. For this purpose, a large flame should be used and a certain kind of frying pan or pressure cooker. If all these aspects observe, then you can preserve the nutritional value of the ingredients, since each of the elements of the eagle should be prepared separately.
Use the seasonings and different sauces. If you diversify the dispenser with these components, traditional for China's kitchen, then the finished dish will play new tusk notes. In the subway, there are about 300 species of spices.
Composition of food in colors, taste quality and aroma. When serving a dish, the Chinese necessarily use this rule and select the components so that they are perfectly harmonized with each other. Comprehensive this rule, it means, masterfully seize culinary art.

We will not be reminded that China's cooking consists of the most healthy food in the world. All because the Kushans of the Middle Kingdom practically do not contain "heavy" or calorie refills prepared on mayonnaise or cream. The main sauce in China, on the basis of which food is prepared, is soy.

Delicious and simple ways of cooking modern Chinese food

Delicious and simple ways to prepare traditional and modern Chinese foods are presented with various recipes that are based on the country's region.

Since the creation of culinary traditions in the country, almost nothing has changed. Many local customs are so ancient that they may seem unusual or even alien to the modern inhabitant. Despite this, Chinese chefs or experienced hostesses who possess deep knowledge in the field of national culinary arts are unquestioned by them.

It is known that in order for the finished Kushanye to be very tasty and good, the cook must be a real master of his business. Among the huge number of delicacy to achieve the original taste, it is necessary to competently use different methods Processing components by connecting them.

There are many important points that cooks are clearly observed for many centuries. One of them is the crushing of the ingredients with a knife. To tear or break the components is also permissible.

The method of proper cutting and roasting products is one of the important principles of China's cooking. Crumpled elements It is necessary to fry on a strong fire with the addition of oil for about 2-3 minutes. Shortly before that, it should be slightly frying the crushed ginger root and pepper fragrant, which will emit an unforgettable fragrance, giving a special color to the good.

Often, meat or fish, as well as other components, the Chinese are frying in a grain, allowing the dish to keep the dish. Sometimes the fish seafood is frying the whole, while retaining the shape, but removing the bones. The fish prepared in a similar way (with a tail and head) symbolizes unity with the outside world and the end of the cases started.

Remember that any country is a small world in which there are customs, traditional and non-standard ways to prepare a particular delicacy. China is also no exception.

There is a lot of dishes in the country, both fat and not too calorie. But absolutely all the eats of their extraordinary taste, as well as refined notes of the aftertaste. Boldly create unique and classic culinary masterpieces at home, based on our suggested step-by-step recipes with photos to give a small piece of this great and amazing country through ready-made dishes.

Chinese cuisine is popular almost around the world. It tastes, as a rule, sweet, sour and spicy. Perhaps you tried it, being out of China, in one of the Chinese restaurants. However, it may differ, for example, others can be used. What dishes do we recommend trying while in China or the Chinese restaurant? Let's find out.

1. Sweet and sour chicken or pork.

Various variations of this dish are represented in Sichuan Provincial Kitchens, Shandong and Zhejiang. Many gourmets attracts this dish because of its sour-sweet taste.

2. Gunbao.

Also has the name Kung Poo. A sharp dish from Sichuan kitchen. It includes fried chicken pieces, peanuts and chili peppers.

3. Spring rolls.

This dish is usually used as fast snacks And reminds a traditional Russian dish - pies, only instead of the test, rice paper is used. Various vegetables - cabbage, soy, mushrooms are dominated as a filling. There are options with meat filling and seafood.

4. Fried rice with egg.

Casual dish in China. Perhaps the simplest in Chinese cuisine. In addition to rice and eggs, spices, green peas and other ingredients can be added to the dish.

5. Acute tofu.

Sometimes it is called a little tofu. Challenged soy cottage cheese (Tofu) is preparing with various sharp spices. It is one of the most sharp dishes in Chinese cuisine.

6. Dumplings.

The form look a little different than in Russia, it can be diverse, because of this, have different names - Jiaoces, Windon, Baratzi, Dim Same, etc. Filled with various fillings - from pork mince to vegetables. They are prepared for a couple, baked or fry. Taste may vary, depending on spices and sauces.

7. Soup with swords.

Represents chicken soup With large dumplings. The dish is very popular in the New Year.

8. Peking duck.

One of the most popular dishes from Chinese cuisine. For its preparation in expensive Chinese restaurants even hire specially trained chefs. IN classical recipe It is understood that the duck is rubbed with honey and prepare in a special oven until the skin becomes crisp and gentle.

However, at the moment, there are many recipe variations - prepare using only fruit trees, instead of ordinary firewood, "branded" sauces, many manage to cook it in an ordinary home oven. Therefore, the real duck in Peking, most likely, it will be possible to taste only in China.

9. Chow Maine.

It is an ordinary stew with meat (usually chicken), mixed with a Chinese noodle. In China, it considers this a healing dish - it eliminates the problems with digestion and strengthens the immune system.

10. Fried shrimps.

Almost every region of China has a different preparation recipe for this dish - shrimp, roasted in flour, with various sauces, nuts, etc. Therefore, if you travel in China, we recommend trying this dish in each region.

It has long ceased to be exotic, and is popular with gourmets around the world. It is not necessary to visit the restaurant to eat Chinese food, recipes with photos offered in this article will help to easily prepare her at home. Dishes cooked by traditional recipes can be served both to family gatherings and on holidays guests.

Chinese food: noodle recipe

The inhabitants of the Crosswealth are very loved from rice flour or a flour mixture of soybeans and green beans. Preparation of such noodles - the process of long and time-consuming.

All 2 ingredients will be required: Water Stall and 250 grams of any flour - rice or soy. You need to knead the steep dough, which is then well cool. Next rolls the dough very thinly, it needs to pull, throw up, folded half when it reaches the maximum length. It is necessary to continue such manipulations yet from the test, folded once after in half, it will not get a lot of thin, long threads - this is noodles.

This is so difficult in cooking Chinese food! The recipe is simple, but takes a lot of time and effort. Today it's easier to buy noodles in the store than so bother, but it is so cheap.

Fig in Chinese with egg and onions

In the Chinese food recipes from rice a lot! If you are a rice amateur, then try to cook it in a new way. The Chinese know the lot in the cooking of this cereals, because it is the basis of Chinese cuisine. Ingredients Take the simplest, which are in stock from each mistress. Such a garnish will be exceeded with meat and fish.

For the preparation of rice will be required:

foundation of rice;
250 ml of water;
the head of the reptile bow;
a small beam (approximately 50 gr.) Green onions;
one egg;
on the tablespoon of sunflower oil and soy sauce;
one teaspoon salt.

From this small grocery set will be 2 servings of a very tasty traditional Chinese food. See the recipe for step-by-step cooking below.

How to cook rice in chinese

Pre-boil the water in the above quantity.
Place the rice in boiling water, add the salt, cover the lid.
From the moment of boiling it is necessary to prepare rice for 15 minutes. During this time, you can not interfere with the croup and open the lid.
If after 15 minutes the water did not flick completely, then you need to evaporate it: Open the cover and turn on the gas to the maximum power, stir the cereal, otherwise it will nourish it.
Place the rice on a wide dish, it needs to cool a little.
The bulb needs to be cleaned, to nourish small cubes, for three minutes fry on sunflower oil.
Put the rice to the onions in the pan, fry everything together a couple of minutes.
Egg break into a bowl, beat a bit, then pour to rice with onions, mix, fry everything together until the egg becomes ready.
Next, you need to turn off the fire, lay out rice into a deep dish. Then we pour soy sauce, put the crushed green onions, mix.

Everything, the dish can be laid in plates. Chinese food, recipes that we offer, universal. It can be served both a separate dish and add meat ingredients. The same applies to all the meat dishes in the future. They can be filed both with any garnish, and without it.

Sour-sweet meat

We offer to consider cooking delicious meat For this recipe. Chinese food is notable because the taste is difficult to solve, it is both sour, and sweet, and salty, and sharp - real gourmets will appreciate!

To prepare meat in Chinese, it will be necessary:

400 grams of any meat, but it is better to take beef or chicken without bones;
two chicken eggs;
flour Flaws;
full cabinet of sunflower oil;
three tablespoons of soy sauce;
slight salt;
sugar teaspoon and as much dried paprika or seasoning for carrots in Korean.

Dish will like everyone who does not like onions in any form!

How to cook sour sweet meat

Such a dish need to start cooking "yesterday". That is, to get it on the table tomorrow, begin to prepare today, since the meat should be blocked for a day so that in the end it turned out gentle and soft.

The meat must be cut into thin, long slices, rinse, then put on a paper towel, so that the moisture is gone.
Mix meat with seasonings, sugar and salt, soy sauce, spoonful of sunflower oil. Cover the dish with a lid or wrap the food film, put the fridge to marinate for a day.

The next day, you can begin the preparation of the dish.

Prepare a pickle of two eggs and a half cup flour. If it turns out thick, you can dilute with milk, water or mayonnaise.
Sunflower oil in a frying or fryernice in a fryer, the number of which should be so that the pieces of meat are completely immersed.
Mix meat with a klyar, or loose each separately, fry to red color.

Such meat - a recipe at home can be modified, for example, to remove sugar from the ingredients, because not everyone loves a sweet taste in meat dishes. As a result, the meat is fragrant, with small sourness, gentle and very tasty. The main thing is to marinate at least a day in soy sauce.

Sweet Sweet Pork

Is it possible to prepare a real restaurant Chinese food home? The recipe offered here is highlighted from the cooks of Chinese restaurants, this is a traditional dish that people love very much.

To make meat, you will need:

0.6 kg of pork clipping without a bass;
third of a glass of soy sauce;
big carrot;
4 tablespoons starch;
tea spoon sesame;
two teaspoons of crushed parsley (you can take both fresh and dried);
a glass of vegetable oil.

Ingredients for sour sweet sauce:

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

There are no supernatural products in the list, everything is simple and accessible. Cooking itself is also easy, everything will be cope with him, even those who have never prepared Chinese food. The recipe we describe step by step, so do not confuse.

Cooking Pork in Chinese

The meat needs to fade to cut it easily with thin layers. Cut, fill with soy sauce and remove marinated for 20 minutes in the refrigerator.
Next, add starch, mix well so that every piece is overtake.
In the fryer or in a deep pan, you need to warm up sunflower oil, frying pieces on both sides about three minutes to form a ruddy crust.
With the help of the noise, get meat from the oil, lay it out at a distance of each other on a paper towel, so that all extra fat is absorbed.
Carrots need to grate on the grater for korean carrots, or cut into thin, long stripes, mix with parsley.

Sugar and tomato paste need to postponed into the saucepan, turn on the weak fire, stirring, fry until sugar is dissolved.
Then pour water and vinegar, a couple of minutes.
Next, you need to make 2 tablespoons of sunflower oil, you can take what remained in the fryer after frying meat.
Put meat into the sauce, then carrots and parsley, mix well, cover with a lid and extinguish for 5 minutes.
When feeding, sprink the meat sesame.

The rice cooked on the recipe exhibiting in this article will fit as a side dish. You can just boil rice, make mashed potatoes, noodles (even Chinese, even ordinary), or any other side dish.

Chily-sweet meat in Chinese

Cooking recipes sweet sauces For meat in China, many, and this allows you to choose a more preferred exotic food. We offer to consider a very tasty option to prepare meat of traditional Chinese cuisine.

For 4 servings it will be necessary:

shelves of pork with a small layer of Sala (if you don't like fat, then take it without it);
200 grams of pineapples;
owka head;
carrot;
bulgarian pepper;
tablespoon starch, as much flour;
half a cup of soy sauce;
some salt.

For sauce:

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

Cooking sour sweet meat

Rinse meat, cut wide, thin plates;
Soy sauce must be mixed with starch and flour, salt, pour them meat, put to the fridge to marinate for half an hour.
Carrots, onions cut, fry until golden color, then add pineapple and bell pepper, sliced \u200b\u200bby cubes.
Meat fry on a small amount of oil on both sides. When the second side is twisted, we pour a mixture of tomato paste with vinegar and sugar, 10 minutes.
Next, we pour the sauce in which the meat was pickled, laying roasted vegetables, salt, if thick, add some water. Cover the lid and the pastry 20 minutes.

The best garnish for such meat will be simple boiled rice. You can also serve meat and without a side disk, because there are many vegetables in it.

Chicken in Chinese sauce

This is also a dish from the menu of the Chinese restaurant. The chicken is preparing easy, all ingredients are available. As a result, the dish is obtained very tasty and fragrant, no one will leave indifferent!

Products for cooking:

400 grams of chicken breasts;
two Bulgarian peppers;
two cloves of garlic;
two tablespoons of soy sauce, apple vinegar and sunflower oil;
three tablespoons of water;
teaspoon starch, halm - salts;
tablespoon sugar;
petrushka and sesame - taste.

How to cook chicken in chinese

First of all, you need to cut breasts correctly - thin stripes and only along the fibers;
In the pan, heals sunflower oil, fry pieces on both sides to white.
In the same pan you need to fry the Bulgarian pepper sliced. Ideally, if the pepper is soft above, and it will remain elastic inside - check the fork.
Now we are preparing sauce, mixing sugar, salt, starch, soy sauce, apple vinegar and water.
The meat shift into the pan with pepper, pour sauce and carcass on low heat for about 15 minutes until the liquid thickens.
When feeding a chicken you need to sprinkle with sesame and parsley.

Rice or Chinese noodles are perfect as a side dish.

In this article, we proposed popular ways to prepare Chinese food at home. Recipes with photos will help cook these wonderful dishes correctly and very tasty. Bon Appetit!

Attitude towards food in China is characterized by three words: everyone eats everything. In the plate at the local one can see something previously alive, dead, bat, floating, walking, growing and flowering. This does not mean that the Chinese do not care about their diet. Food here affects the minds, the behavior and routine of the midster's day is no less than any other religion.

Imagine how you look at Kaleidoscope's eyes, only instead of beads in it - all kinds of tastes. Twenty such kaleidoscopes will give you an approximate view of Chinese cuisine. Everything is too diverse here. In China, they say that the north is salty, south sweet, east sharp, and the West sour. Try food from other provinces for the Chinese - I don't care what to travel, and find in one province famous dishes are quite simple. You can taste in Peking North Duck in East Shanghai, and the Sicholic Sauce - in South Guangjow. However, before diving into the fragrant and spicy world of local Chinese eats, it is worth mentioning several widespread dishes.

FOR EACH

Figfor Middle Kingdom - like bread. It is eating people of all ages, origins and at any time of the day. Usually this adhesive fine-grained fresh rice, the simplicity of which is well interrupted by the difference in the tastes of the main dishes. In the conveyor canteens, it is served to meat and vegetable garnishes, is not a separate dish and costs symbolically ¥ 1. In street restaurants, rice ask for free.

Rice can be an independent dish - for example, fried rice chaofan.(炒饭). It is prepared in a frying pan in the form of a bowl, with thick walls and a narrow bottom - in it a cook easily constantly mix the dish on a strong fire. The most popular variety - Tribute Chaofan. (蛋炒饭), fried rice with an egg, green pea Both bacon.

Soupin China, they consider healing food. The fluid cleans the body, and the individual ingredients are presumably treated with the disease, improve the mood and give immortality in the perspective. During large feasts, soup is served to clean the mouth from the taste of the previous wheel. Most soups are prepared on chicken or pork broth (they have a unwaped smell). Popular and vegetable broth based on seasonal salad or Chinese cabbage. This is often served free as an aperitif, in a glass or a circle (included in the order price).

"According to the consistency, soup resembles jelly, and in price - a small spacecraft"

Soups have a neutral taste and do not always contain meat. They can order vegetarians and people who are not ready to put the stomach and liver for familiarity with Chinese cuisine. Dishes that can be prepared even at home - egg Soup with Tomatoes (Fanzier Dan Hua Tang 番茄蛋花汤), chicken broth with eggs eggs(Dan Hua Tan 蛋花汤) or soup with molluscs, onions and tofu (Qindan Tsyukhuo 清淡去火汤).

Gourmet delicacies prefer turtle Soup (CJU YU TAN 甲鱼汤). The turtle meat, despite the healing properties, is quite rigid and difficult to cook. Ordering it in the restaurant, get ready to wait at least an hour. At weddings or celebrations often served soup of shark fins (and Chi 鱼翅). So far, scientists doubt the ethics of killing sharks only for the sake of dishes, ordinary Chinese joyfully fly off his holidays. The shark fin, according to believing, cleans blood from toxins, improves the skin and restores the potency. Similar effect possessed Imperial nest soup (Yan in 燕窝). According to the consistency, it resembles jelly, and at cost - a small spacecraft.

More raw base dish - noodles. Wheat(Ball 面) is common in the north of the country, rice(Fan 粉) - in the south. Regardless of raw materials, a smoking bowl of noodles with meat or vegetables can be ordered at any restaurant for ¥ 8-10. Foreigners most often ordered it precisely because of the cheapness, predictability of the composition and son. Classic North - noodles in the broth with beef (Nu Zhow Myen 牛肉面). The broth in noodle is hot enough to warm the traveler in the usually unheated diner. "Drawn" noodles (Lao Many 撈麵) come from Gansu Province, but popular throughout the country. It is roasted with beef, vegetables and greens, like kinse or garlic, or served with meat broth.

Another popular dish of flour - dumplings. In Chinese there are 12 titles for their varieties. The simplest of them is Jiaoce (餃子), flat oblong dumplings with meat, cabbage or egg. They are eaten with soy sauce, salt, broth and garlic.

An important place in the diet of the Chinese is occupied by products from soy. 80-90% of adult Chinese have lactose intolerance, so soy milk Or Dw Cyan (豆漿) is found on the market much more than animal. It is a little more sweet and less fat in comparison with the cow. The range of derivatives is amazed - yogurts, cheeses, desserts, coffee foam. It also prepares another important product for Chinese - Tofu, cottage cheese from soy milk, rich in protein. Historically, he was valued as replacing dear meat. Now soy cottage cheese is an important product for vegetarians. Tofu has no pronounced taste, so he is just a chameleon from cooking. Soft Tofu(Hua Dow Fu 滑豆腐) Use for the preparation of sweet puddings, candies, salads and soups. Solid tofu (Dow Gan 豆干) Small and fry - so get sharp snacks using red pepper and acute Sichuan sauce. Shanghai dish, popular in all China - "smelly" tofu. By smell, this street delicacy resembles a bunch of garbage, three days revealed on the sun. However, trays with chow Dowfu (臭豆腐) There are always long queues.

"By smell, this street delicacy resembles a bunch of garbage, three days revealed on the sun. However, trays with him always stand long queues "

The most famous product for foreigners from soy - the same name sauce(Jianghu 酱油). Bottles of soy sauce stand on the tables in any diner, along with salt, pepper and toothpicks. The taste and smell of the classic soy sauce of beans, wheat, soybeans and water is no different from Western counterparts, but there are also variations. For example, sweet soy sauce is served to desserts from rice flour, sour - to meat and seafood.

The Chinese love eating on the street. Common street snack - pair patties baratzy(包子). They look like mantle, but the dough reminds the texture of the unsweetened biscuit. Stuffing - pork with cabbage, a mixture of cabbage and pumpkin. There are sweet Baozima with bean pasta. Another popular snack - kebabs jianbina(串串). Standing products and spices vary from kiosk to the kiosk. Most often sell beef kebabs, chicken wings and sea cabbage, richly seasoned with tmin, coriander and pepper.

For the Chinese, there is no concept of "dessert" - a sidewar, and meat can possess a sweet taste. After the main food sometimes eat fresh pineapples, tangerines, strawberries and apples in Caramel. Classic Sweet - Moon Gingerbread yUEBIN(月餅). This name of the gingerbread was received from the middle of the autumn holiday, when people watch the moon. In this festival, the Chinese get boxes with gingerbreads from friends, family and colleagues. Yuebina themselves can be made of solid or puff pastry, with a filling of sweet beans, nuts, fruits and even ice cream.

By region

China consists of 23 provinces with its history and living nationalities living there, so the dishes are different everywhere. Features of cooking and ingredients can vary even within one city. For convenience, "eight great culinary schools" allocate - it was they who had the greatest impact on the culinary map of the country.

Shandong

Where:northeast, Yellow Sea coast
Briefly: Seafood, vegetation, manifold

On Shandong cuisine, proximity to water and climate, favorable for fruits, vegetables and cereals, was influenced. Potatoes, tomatoes, eggplants, onions, garlic and zucchini are the main guests on the table of residents of this province. Local snack bass Digua (拔絲地瓜), or caramelized batt, served with soy sauce, which emphasizes the already sweet taste. Another popular delicacy is corn. It is boiled, sometimes slightly fried and served in the cobs.

Shandong cuisine is known for various culinary techniques - marinated to frying on strong fire. Most seafood, such as sea ush or sea cucumber, prefer to stew. Shrimps, squid and sea fish are popular animal meat due to their availability. Nevertheless, it is here that the best chicken of Guifi, or a chicken in the emperor, is preparing. The sauces allocate Shandux vinegar, which from a sense of pride for the product is added to all imaginable and unthinkable.

Sichuan

Where:southwest
Briefly: fiery, oily, satisfying

Sichuan Province heavy and sharp dishes for a long time will have to get used to. But after such a dating, even drowning in red pepper Harcho will seem fresh. The culprit of the sharpness of all dishes is Sichuan pepper, or Chinese coriander. He together with red pepper is used to prepare an oily sauce ma La. (麻辣), from the burning of which is not a language. Residents of the province definitely prefer meat: pork, beef, chicken, duck, and especially rabbit. Famous dishes - chicken gunbao(宫保鸡丁) and sichuan Pork (回锅肉). As seasonings, a mixture of Sichuan pepper with salt, roasted in a brown, serve meat. Local chefs have a very rich fantasy - just can be explained chest of duck or rabbit blood (毛血旺), "Pork with fish taste" (鱼香肉丝) and "Muravyov in the tree" (蚂蚁上树). When cooking the latter, no ant suffered: the name of the dish gave a piece of pork minced slices on a crystal noodle, which resemble insects on the branch.

Guangdong / Cantonian

Where: south
Briefly: omnivo, diverse, strange

Guangdong Province is the worst place where you can return animals after reincarnation. Local residents eat all - snakes, raccoons, crocodiles, monkeys, turtles, mice and cats. In the summer, the festival of eating dog meat is held. Famous dishes - stew from chicken with a snake(鸡烩蛇) and brain Soup (猴脑汤). Meat serves with one of the local sauces: oyster, plum or black bean sauce duechi(豆豉). Common snack - centenary egg (皮蛋). It is usually a duck or quail egg that is soaked in a special marinade without access to air. As a result, the protein is drawn, and a strong ammonia smell appears in the egg. Advantages - stored for several years and is an excellent souvenir.
If you don't want to eat a stew from someone Murzik, then try local fruits: mango, papaya, dragon eyes and Durian. Here, in the warmth climate, they are the most juicy and cheap.

Fujianskaya

Where:taiwan Island, South
Briefly: gently sweet, fresh

Fujian cuisine is similar to Shandong abundance of seafood, vegetables and fruits. They are finely cut, almost bruised, and long stands - it is preparing a traditional garnish. Also often use mushrooms and parts of plants - for example, bamboo shoots or lotus root. The province is rich in sugar cane plantations, so dishes have a sweet or sour-sweet taste. From seafood, carp, herg, mollusks, squid, shrimp and oysters are used. Oyster Omelet.(蚵仔煎) prepares from egg yolks with the addition of starch and is obtained very gentle and air. The most popular province dish - "Temptation of Buddha"(佛跳). For its preparation you need more than 30 ingredients, including exotic quail eggs, pancreatic pancreas and a swimming bubble of fish. The mixture of all products should give such a fragrance, for which even the Buddha will jump over it through the wall.

Hunanskaya

Where: southeast
Briefly: acutely oil, colorful

For Hunan cuisine, the use of smoked meats, mixing of different types of meat and a lot of acute peppers. For the last point, this kitchen is often compared with Sichuan. The dishes are prepared here in the pots or fry, onions and garlic add in everything. Cooks take care not only about the combination of different products, such as Trepang, river fish and pork, but also about the combination of colors. Dishes look like pictures of abstraction era - for example, flame red chickens dunjan(东鸡鸡). Another manifestation of abstractionism - karp-protein.(松鼠鯉魚). According to the legend, the cook was ordered to prepare a carp so that he did not look like a carp, so as not to put the wrath of the emperor. For a cook, everything ended well, but the protein fish even in fried form reminds very remotely. Sweet chili add to the carp, stewed tomatoes and a lot of salt.

Kitchen province Jiangsu

Where: East
Briefly: gently, just smart

Compared to all the rest of China, there are few spices in Jiangsu. All attention is paid to taste and aroma of the source product. For the same reason, it is more often prepared by extinguishing or jar, because when frying with a temperature is the real taste of the product. The main dish of the province - a stew from the turtle and chicken in wine with a mysterious name "Farewell, my concubine"(银鱼炒蛋). Other meat delicacy - stew rack of pork ribs (红烧排骨), known to the sweet taste and tender texture.

Anhuja

Where:east
Briefly:fragrant, gentle, uncomplicated

Anhoi Kitchen - Kitchen sister Jiangsu. The cooking is valued simplicity, in the products - freshness. Anhuii is added to the finished dish wild herbs, and from cooking methods prefer extinguishing. Unlike Jiangsu, seafood is much less used here. Bird meat prevails over any other - for example, popular winter Pheasan (雪冬山鸡) and stew pigeon Huangshan (黄山炖鸽).

Zhejiangskaya

Where: East
Briefly: Fresh, gently, fish

The main meat consumed in Zhejiang - Pork and Fish. Pork dong Pu (東坡肉) prepares on slow fire with the addition of yellow wine. Thus, the fat becomes more gentle and soft. Popular rolls are also popular here. zongzzi(粽子), in the cooking of which the whole family takes part. In the adhesive rice add filling from pork or from sweet beans, and then wrapped in a flat sheet, boiled to a pair. Traditionally, the sheet should be bamboo, but for the sake of an unusual taste to be wrapped in corn, banana or in the leaves of the lotus. The main product supplied from the province - green tea longjin(井井茶). It is collected and treated manually, so it costs it's more expensive than other varieties. Despite the price, Longjin is considered best tea China thanks to a sweet aftertaste and light aroma.

Other kitchens that are not included in the "Great G8", but somehow
contributed to the food appearance of the country:

Uygur cuisine (north).Uigurs - the Turkic people living in the Xinjiang region. Uighurs profess Islam, there are no pork and alcohol in their diet. Predominantly prepared dishes of Central Asian cuisine, such as pilaf or lagman. Uygur restaurants are popular among tourists and local, they can be found from the north to the south of the country. The main occasion for adoration - there is a photo of dishes in the menu. Typically feed rice with beef, mushrooms, potatoes and pepper. You can ask to do the same, but without meat - even the vegetarian version will saturate two adults.

Peking cuisine (northeast).For rare ingredients and rich taste, it is often called "imperial". The most famous dish - peking Duck (北京烤鸭) with a sweet crispy crust.

Harbin cuisine. Harbin is a city in the northeast of China near Russia. His kitchen experienced a great influence of the Russian Strangy - Moscow is boiled here. borscht(莫斯科红菜汤) and eat a lot of black bread. Local dumplings in shape resemble Russians: they are round and small, and not oblong, like Chinese counterparts. Dishes are served in broth and are very salted.

Shanghai cuisine (East). Acute, sour, odorous and mainly street. The meat is prepared with the use of wine, so Shanghai dishes are sometimes called "drunk."

From thirst

Surprisingly, the most popular drink in China is simple hot water. Tip: Before your trip, buy a reusable capacity, and save on buying water by ¥ 2 per bottle. The coolers are at train stations, at airports, supermarkets and even theaters. You can not lose your luggage and buy a mug in place. In a shop next to your hotel, there may be no bread or eggs, but thermoses and special plastic bottles there will be for sure. Boiling water for Chinese - and drink, and medicine, the way to warm up in winter and cool in summer. Hot water is served for free before meals in restaurants to improve the appetite, and the doctors advise you to drink it daily - the more, the better.

Although the true national drink of China is water, abroad is more famous for the local tea. A cup of tea is a way to say "Thank you", a sign of reunion with family and an important mediator in human relationships. For the traditional tea ceremony go to the "Tea House". Green tea is many times more popular black, and the most common is buckwheat. It is considered cheap and simple, and serve it mostly for free. Dried fruits and flowers are added to tea, and sugar or honey never - it spoils the true taste.

You can buy tea in both supermarkets for weight and specialized stores. The advantage of the latter is a large selection of popular and rare varieties, beautiful packaging and the ability to try any of those presented in the assortment. Giant minus - prices. 500 g Uluna costs no less ¥ 100. Simple Ulong in the supermarket can be bought for ¥ 20.

Under the influence of the Western fashion on the "To Go" drinks, Chinese entrepreneurs unfolded a multimillion-dollar tea selling industry with milk. This is usually green tea with soy milk and floating red beans that need to be "pulling out" straw. Also popular tea with jelly pieces, fruit tea with mango flesh or papaya. The windows of the market giants, such as Soso and Royal Tea in the morning and in the evening there are multi-meter queues. On the Internet, you can even hire a person so that it stands in the queue for you.

But Coffee to Go will meet infrequently. Saturated black coffee is uncommon here. The drink is expensive - ¥ 25 for American, ¥ 30 for cappuccino or latte. A cup of drink can be either in European pastry, or in franchise coffee houses. Small coffee shops occur very rarely, but Starbucks can be seen in large cities hardly more often than ATMs. Its popularity is due to the name of the brand, as well as the ability to experience the atmosphere of the Western world.

Another popular drink in children and adolescents - freaky fresh juices. Most Popular Tastes - Mango, Papaya, Dragon Eyes and Citrus. Often, the drink is served with whipped cream, pieces of fruit and biscuits cruised from above.

After the first visit to the club, the myth of non-drinking Chinese is falling apart and in shame crawled into the angle. To drink a bottle of beer at lunch - the norm for the ordinary resident. Beer is not very high-quality and sturdy here, can't get it at all desire. The fortress of the bright beer of the most famous brand of Qintao (Tsingtao) is 4.5%. As for degrees higher, the Chinese drink a lot and extremely chaotically. Rice vodka. bayju(白酒) interfere with red wine honzu(红酒), with beer and domestic tinctures. Bajsu has a sharp specific smell and a large percentage of alcohol - from 40 to 60%. Option is also called huangju(黄酒), which is translated as "yellow wine". He will be typing from peaches, rice or drain, so the Huantzi has a nice sweet smell. Drink Baidze and wine fitting from small cups. Popular Souvenir from China - Red Bottles Dzin Jiu. (劲酒). It is a sweetish tincture with the aroma of herbs, to the taste remotely resembling the balge of the bits. You can drink in China from 18 years old. The sale has no restrictions - you can buy alcohol at any time of the day.

Details

Chinese dishes have no clear separation for morning, daytime and evening. If you want to eat a pork with rice and soup for breakfast - no one forbits you. In addition, there is no separation to the "first", "second" and "dessert" - products are served on the table as ready in chaotic order. The hours of eating food are known to everyone, and the Chinese hold them from childhood:

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

In the watch lunch and dinner in the restaurants of Uyma people. Next to the entrance to the most popular places is a dozen plastic chairs-so visitors are waiting for their turn on the entrance to the restaurant. Sometimes waiting is tightened for several hours. If the hunger is too strong, ordered food to the house. A little-old major establishments have delivery for half an hour, containers with food are left in special "lockers" at the entrance or give in person personally.

In search of food, the traveler most often will meet small restaurants on the first floor of a building, or chifanka. They do not have doors and heating, but is low prices. Served local meat, fish, set of snacks from vegetables, noodles and, of course, rice. Popular pastry shops lately, where you can buy baking and bread. Chinese bread is sweeter and soft, rather than European, and bake it with the addition of red beans or raisins. If doubts are torn to the soul, you can reach the nearest KFC, McDonalds or Pizza Hut. Try the burger or pizza "like at home" will not work - in Chinese fast food more spices.

Eating in China with chopsticks. They are wooden and long to make it easier to get pieces of common dishes. In some restaurants, special steel nozzles give out of hygiene considerations. Soup eating a little wide spoon with a deep bottom. Broth without noodles and meat drink straight from the plate.

The most popular place for gatherings - Ho, he is hot-Pot (火锅), he is the Chinese samovar. In the institutions of the same name, visitors themselves prepare their meals in a large chamber with a sauce. Sometimes the container is divided into two parts - for soft sauce and for acute. When he boats, a variety of meat, vegetables or greens throw in Chan, take them out with chopsticks as they read and eaten with butter. In however, they do not walk alone: \u200b\u200blarge tables with built-in holes for the pan can accommodate up to 20 people.

Food for the Chinese - the company is the company. This is an act of unity, the opportunity to stay with friends and family. The main meat and fish dishes are originally designed for two so that it can be divided with someone. Many Chinese during lunch call their spouses or children on video calls - so, sitting alone in the restaurant, they are still not alone.