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.
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.
Pancit,also spelled pansít,is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit,often named based on the noodles used,method of cooking,place of origin or the ingredients. Most pancit dishes are characteristically served with calamansi,which adds a citrusy flavor profile.
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.
Bún bòHuế or bún bò is a Vietnamese rice noodle (bún) dish with sliced beef (bò),chảlụa,and sometimes pork knuckles. The dish originates from Huế,a city in central Vietnam associated with the cooking style of the former royal court. The dish has a mix of spicy,salty,and savory flavors. The predominant flavors is that of lemongrass and shrimp paste. Compared to phở or bún riêu,the noodles are thicker and cylindrical.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment,particular attention is paid to the soups' stocks. In the case of some soups,the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened,the thickening usually consists of refined starches from corn or sweet potatoes.
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. Different versions of oxtail soup exist:an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era;Korean;Chinese;a fried/barbecued oxtail combined with a soup variation which is a popular dish in Indonesia,where it is called sop buntut;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.
Mixian is a type of rice noodle from the Yunnan Province,China. These noodle are typically distinguished by their round shape,moderate thickness,and smooth,silky texture. They are normally used fresh and are commonly seen in stir-fry recipes,often served with rich broths and sauces.
Lanzhou beef noodles or Lanzhou lamian is a type of beef noodle soup from Lanzhou,China. This dish has an extensive history,and the recipe differs by region due to cultural factors,availability of ingredients,and local innovations.
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.
Chim chum is a Southeast Asian street food,popular especially in Thailand. It is traditionally made with chicken or pork and fresh herbs such as galangal,sweet basil,lemongrass and kaffir lime leaves,cooked in a small clay pot on a charcoal stove. It is often served with nam chim.
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Hot and sour soup is a popular example of Chinese cuisine. Although it is said to be originated in Sichuan,this is actually a variant of hulatang or "pepper hot soup" (胡辣汤) with added vinegar to enhance the sourness. This variation is found in Henan province,and in Henan cuisine itself. 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,while in Japan,sake is often added.
Hot pot or hotpot,also known as steamboat,is a dish of soup stock,kept simmering by a heat source on the table,accompanied by an array of raw meats and vegetables which diners dip and cook in the broth.
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.
Mala xiang guo,roughly translated into English as "spicy stir-fry hot pot",is a Chinese dish prepared by stir-frying. Strongly flavored with mala,it often contains meat and vegetables,and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot,stir-frying and adding seasoning. In restaurants,customers usually choose the ingredients by themselves before the chef prepares the dish.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles,with each region of the country often developing its own distinct recipes.
