Cantonese or Guangdong cuisine,also known as Yue cuisine is the cuisine of Guangdong province of China,particularly the provincial capital Guangzhou,and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking,Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers,but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Shanghai cuisine,also known as Hu cuisine,is a popular style of Chinese food. In a narrow sense,Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense,it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes:sweet,salty,bitter,sour,and spicy. The distinctive nature of each dish reflects one or more elements,which are also based around a five-pronged philosophy.
Oden is a type of nabemono consisting of several ingredients such as boiled eggs,daikon or konjac,and processed fishcakes stewed in a light,soy-flavored dashi broth.
Douhua is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua,tofu pudding,soybean pudding or,particularly in northern China,tofu brains.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
Korean Chinese cuisine,also known as Sino–Korean cuisine,is a hybrid cuisine developed by the ethnic Chinese in Korea.
Chili sauce and chili paste are condiments prepared with chili peppers.
Jiangxi cuisine,also known as Gan cuisine,is a style of Chinese cuisine derived from the native cooking styles of Jiangxi province in southern China. According to the East China Travel Guide published in 1983,Jiangxi Cuisine has its unique taste which can be described in four Chinese idioms:原汁原味(aim to bring out the own flavor of the cooking material)，油厚不腻(dishes contained a significant amount of oil but the taste are not greasy)，口味浓厚(dishes have really thick taste)，咸鲜兼辣(always come with spicy solid,salty flavor). Jiangxi cuisine is widely popular within the ordinary family because most of the notable dishes from Jiangxi cuisine are the extension of homely dishes with solid local flavor.
Guizhou cuisine,or Qian cuisine,consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine,especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste,as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying,"Without eating a sour dish for three days,people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste,which is a common trait found in most northern Chinese cuisines. In addition,the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains,and not from using vinegar products.
Oxtail soup is a soup made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature;no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants,from the tails of animals. Different versions of oxtail soup exist:Korean;Chinese;a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut;an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era;and a thick,rich,gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails,potatoes,green beans,corn,mirepoix,garlic,and herbs and spices.
Javanese cuisine is the cuisine of Javanese people,a major ethnic group in Indonesia,more precisely the province of Central Java,Yogyakarta and East Java.
Malatang is a common type of Chinese street food. It originated in Sichuan,China,but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot.
Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province,near Beijing,and in Henan cuisine itself,where it may also be known as hulatang or "pepper hot soup" (胡辣湯). Also popular in Southeast Asia,India,Pakistan and the United States,it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example,the American-Chinese version can be thicker as it commonly includes corn starch,whilst in Japan,sake is often added.
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used,and other components may also be included. It is commonly used in Chinese cuisine,Southeast Asian cuisine,and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine,Hunan cuisine,Guizhou cuisine,and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. Most commonly,mala is made into a sauce by simmering it in oil and other spices. Characteristic of Sichuan cuisine,particularly Chongqing cuisine,it has become one of the most popular ingredients in Chinese cuisine,spawning many regional variants.
Hot pot or hotpot,also known as soup-food or steamboat,is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering,and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
Hui mian is a Henan-style noodle soup. The ingredients used in the dish vary across different cities and restaurants. Typically,hui mian is made with lamb bones and a range of Chinese herbs,such as lycium chinense and star anise. However,kelp,tofu,coriander,quail eggs,chili oil,sugar,garlic,and minced peppers are also common ingredients.
Hot and sour noodles is a dish which comes from Sichuan,China and is a popular part of Sichuan cuisine. The noodles are made from starch derived from peas,potato,sweet potato,or rice.
