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.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia,and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups:Malays,Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia,the Orang Asli of Peninsular Malaysia,the Peranakan and Eurasian creole communities,as well as a significant number of foreign workers and expatriates.
Popiah is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh,dried,and cooked ingredients,eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China,neighbouring Chaoshan district,and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan,The origin of popiah dates back to the 17th century.
Hokkien mee,literally "Fujian noodles",is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Tofu skin,yuba,beancurd skin,beancurd sheet,or beancurd robes is a food product made from soybeans. During the boiling of soy milk,in an open shallow pan,a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant,it is not technically a proper tofu;however,it does have similar texture and flavor to some tofu products.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants,who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China,Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian,Cantonese,Hakka and Teochew cuisines.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians,mostly descendant of Han ethnic Hokkien and Hakka speakers,brought their legacy of Chinese cuisine,and modified some of the dishes with the addition of Indonesian ingredients,such as kecap manis,palm sugar,peanut sauce,chili,santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore,known as Nyonya cuisine by the Peranakan.
A rice noodle roll,also known as a steamed rice roll and cheung fun,and as look funn or look fun in Hawaii,is a Cantonese dish originating from Guangdong Province in southern China,commonly served as either a snack,small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen,filled with shrimp,beef,vegetables,or other ingredients. Seasoned soy sauce –sometimes with siu mei drippings –is poured over the dish upon serving. When plain and made without filling,the rice noodle is also known as jyu cheung fun,literally "pork intestine noodle",a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls;most cookbooks claim that it was first made in the 1930s. In Guangzhou,Guangdong Province,people called the dish laai cheung because it is a noodle roll that pulled by hand.
Japanese Chinese cuisine,also known as chūka,represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style,served predominantly by Chinese restaurants in Japan,stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference,the cuisine retains strong influences from various Chinese culinary styles,as seen in the shippoku cooking style.
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.
Shumai is a type of traditional Chinese dumpling. In Cantonese cuisine,it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora,a variation of shumai also appears in Japan as shūmai (焼売),and various southeast Asian countries and Australia as dim sim.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness:silken,soft,firm,extra firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking,it is most often treated as a meat substitute.
Doupi,also called "triple delicacy doupi",is a breakfast dish from the city of Wuhan in Hubei province. It is often sold as a street food.
Shark fin dumpling is a dim sum dish in Hong Kong. It is a form of Dumpling in Superior Soup,a dumpling with gelatinous broth inside. As with shark fin soup,the shark fin content is often replaced with an imitation.
Buddha's delight,often transliterated as Luóhàn zhāi,lo han jai,or lo hon jai,is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài.
Lumpia are various types of spring rolls from China,Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack,and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah,usually consumed during Qingming Festival.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper,fillings,and cooking technique used,as well as the name,vary considerably depending on the region's culture,though they are generally filled with vegetables.
Tauge goreng is an Indonesian savoury vegetarian dish made of stir-fried tauge with slices of tofu,ketupat or lontong rice cake and yellow noodles,served in a spicy oncom-based sauce. Tauge goreng is a specialty of Jakarta and Bogor city,West Java,Indonesia. It is usually sold as street food using pikulan or gerobak (cart) by street vendors. It is a popular street food in Indonesia,especially in Jakarta,and Greater Jakarta areas,including Bogor,Depok,Tangerang and Bekasi.
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent,who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
