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.
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.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages,with very limited food imports and exports and with no modern means of food preservation or processing.
Baozi,Pao-tsih or bao,is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings and preparations,though the buns are most often steamed. They are a variation of mantou from Northern China.
Bánh bao is a Vietnamese bun based on the Cantonese da bao brought to Vietnam by Cantonese immigrants. It is a ball-shaped bun containing pork or chicken meat,onions,eggs,mushrooms and vegetables,in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egg inside. Bánh bao are generally larger than baozi,and are filled with savory fillings,the most common being seasoned ground pork and quail egg. A vegetarian version of bánh bao also exists.
Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong,a small bamboo steaming basket,hence the name. Xiaolongbao are often referred to as a kind of "dumpling",but should not be confused with Chinese jiaozi or wonton.
Char siu bao is a Cantonese barbecue-pork-filled baozi (bun). The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Cha siu refers to the pork filling;the word bao means "bun".
Siopao,is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi,introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an,Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine,Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine –to a point where it is considered to be one of the Four Great Traditions that dominate the culinary heritage of China,along with Cantonese cuisine,Shandong cuisine and Sichuan cuisine.
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan,which means ‘midland’. Being landlocked on all sides,the influence of localized culinary styles are plentiful to be observed in Henan Cuisine. It incorporates a blend of culinary styles from Jiangsu and Beijing,which gives it a unique mix of taste. Henan Cuisine is well known for its taste variety including a blend of sour,sweet,bitter,spicy and salty. There are a wide variety of Henan dishes,including Carp with Fried Noodles in Sweet and Sour Sauce,Grilled Head and Tail of Black Carp,Bianjing Roasted Duck,Stewed Noodles with Mutton,and Spicy Soup. Despite its mix of flavours within its culinary forms,Henan cuisine is not known to take them to the extreme. Rather,Henan cuisine is known for inducing a very moderate and balanced mix of flavours in its dishes. Henan has a long cultural history,which not only left us precious cultural relics and historical sites but also Henan cuisine. Henan is in the central part of China,so it is a fusion of the characteristics of both southern and northern,resulting in a unique local cuisine. Henan cuisine,also known as Yu cuisine,has the honor of being one of China's oldest and most traditional cooking styles. There are more than 50 kinds of cooking methods in preparing Henan cuisine. The history of the province shows its relation to the affinity towards food culture among the people of Henan,where the motive to bring together the different tastes from the north and the south to blend it into one dish.
Shengjian mantou,shengjian bao,or shengjian for short,is a type of small,pan-fried baozi which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. Within Shanghai,shengjian mantou typically have thin,crispy skins while those sold elsewhere usually have thicker,bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then,its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item,it has a significant place in Shanghai cuisine.
Xiaochi is an important category of Chinese street food,commonly found in Chinese populated communities around the world. Xiaochi are substantial snacks,which can be eaten together or with more substantial dishes like the Spanish tapas or Middle Eastern Levantine meze,or alone as a light meal or snack like the French goûter.
Da Bao or Dai Bao,is an extra large version of the Chinese steamed bun. When translated,the name literally means big bun. It is commonly sold in Malaysia and Singapore. Compared to the smaller Xiaolongbao,the Da Bao uses fully fermented dough,giving it a less dense texture.
Dumpling is a broad class of dishes that consist of pieces of cooked dough,often wrapped around a filling. The dough can be based on bread,flour,buckwheat or potatoes,and it may be filled with meat,fish,tofu,cheese,vegetables. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 and wenden from Shanghainese 餛飩 / 馄饨. Even though there are many different styles of wonton served throughout China,Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
