Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.
Chinese food therapy is a mode of dieting rooted in Chinese beliefs concerning the effects of food on the human organism, and centered on concepts such as eating in moderation. Its basic precepts are a mix of Taoist Wuxing theory and concepts drawn from the modern representation of traditional Chinese medicine.
Prunus mume is a Chinese tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum,Japanese plum, and Japanese apricot. The flower, long a beloved subject in the traditional painting and poetry of Sinospheric countries, is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot. In East Asian cuisine, the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle, and in sauces. It is also used in traditional medicine.
Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け).
Mantou, often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei, as well as retaining the original flavour of the main ingredients instead of masking them.
Chinese aristocrat cuisine traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine. The current Chinese aristocrat cuisine is a mixture of Shandong cuisine, Huaiyang cuisine and Cantonese cuisine. As Beijing was the capital of the last three Chinese dynasties, most of the Chinese aristocrat cuisine originated in Beijing. Currently, there are a total of nine varieties of Chinese aristocrat cuisine.
Tanghulu or tang hulu, also called bingtang hulu, is a traditional Chinese snack consisting of several rock sugar-coated fruits of Chinese hawthorn on a bamboo skewer. It is named for its calabash-like shape. Tanghulu is called Tang dun er in Tianjin, Tang qiu in Fengyang, Anhui, Tang zhan er in Shandong. Tanghulu is often mistaken for regular candied fruits; however, it is coated in a hardened sugar syrup. This sweet and sour treat has been made since the Song Dynasty, and it remains popular throughout northern China.
Li hing mui, known as huamei in Mainland China, is salty dried Chinese plum. It has a strong, distinctive flavor and is often said to be an acquired taste, as it has a combination of sweet, sour, and salty taste. Originally from Guangdong Province, the name "li hing mui" means "traveling plum". "Li hing" is "traveling" and "mui" is "plum" in Cantonese. Li hung mui is called hoshiume in Japan, where the salty and sour umeboshi is also popular. Li hing mui, along with li hing powder, is extremely popular as a snack in Hawaii.
ChamoySpanish pronunciation:[t͡ʃaˈmoi̯] is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies.
Hulatang, also known as hot pepper soup or spicy soup, is a kind of Chinese traditional soup originated in Henan Province, and became popularized in both Henan and Shaanxi Province. Chinese immigrants have introduced it to the United States, where it is known as "spicy soup". It can be divided into two different versions in Henan: Xiaoyaozhen version and Beiwudu version. As its name—literally the characters 'pepper' + 'capsicum/chilli' + 'soup'—implies, capsicum and black pepper are put into the broth made by beef soup.
Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes. The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles.
Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria and Russian Manchuria. It uses the traditional Manchu staple foods of millet, soybean, peas, corn and broomcorn. It relies heavily on preserved foods due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use of soy sauce. Manchu cuisine is more wheat based than Han Chinese cuisines.
Nanjing salted duck is a local duck dish from Nanjing, China. The history of the dish goes back hundreds of years, possibly to the 14th century, but it grew more famous during the Qing Dynasty. The tender white duck-meat has some fat but is not greasy, and in presentation the dish is fragrant and often crispy. Although available all year round, experts believe that duck in autumn inherently possesses a sweet scent of osmanthus and is therefore best in this season. In line with this statement, some cooked-meat product shops have started experimenting with the use of osmanthus to flavour duck. Nanjing salted duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season. Sometimes the seasonal version of the dish is called "osmanthus duck".
Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.
Maesil-cha or plum tea is a traditional Korean tea made from maesil, omae, or maesil-cheong.
Haipai cuisine is a Western-style cooking that is unique to Shanghai, China. It absorbs the traditions of several cuisines from other regions of China and of Western cooking, adapting them to suit the local taste according to the features of local ingredients. It is divided into several major types: French, Italian, Russian, British, and German, among which the Russian-type dishes, such as the Shanghai-style borscht, receive a great welcome as they are more affordable. Today, the most famous dishes of Haipai cuisine are luó sòng tāng, fried pork chops, and Shanghai salad. Apart from the above-mentioned common dishes, baked clams, baked crabs, and jin bi duo soup are also popular among the Haipai dishes.
Kiamoy, is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar. They are sold covered in a powdery coating of an anise, li hing, salt, and sugar mixture called "kiamoy powder" or kiam-muy-hoon. They are characteristically bright red, orange, or light brown in color. They originate from Chinese Filipino immigrants and are derived from the li hing mui (旅行梅) treats of Chinese cuisine. The name is derived from Philippine Hokkien Chinese: 鹹梅; Pe̍h-ōe-jī: kiâm-muî; lit. 'salted plum'.
