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. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect:Cantonese,Hakka and Chaozhou cuisines.
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 Mainland 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.
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.
Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways,either dry with a sauce or served as a soup dish.
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.
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine. Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also excellent Malay and Indian food in Ipoh;the nasi kandar served by a prominent local Mamak stall is nicknamed nasi ganja due to its supposed addictive properties. Specialty foods from neighbouring towns are also available in Ipoh.
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 Nonya cuisine by the Peranakan.
A rice noodle roll is a Cantonese dish from Guangdong Province in southern China,commonly served either as 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 fan. The name,jyu cheung fan, “jyu”means “pig”in Cantonese,“cheung”means “intestine”,and “fan”means “noodles”. Combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. There is no official recording of the history of the rice noodle roll. Most cooking books mention that the jyu cheung fan was begun in the 1930s. A snack or breakfast that sold in many street restaurants. In Guangzhou,Guangdong Province,people called it laai cheung because it is a noodle roll that pulled or pushed by hand.
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food",e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants,others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China.
Bai ye is a main ingredient of some traditional Chinese dishes,such as bean curd skin roll that is widely known in southern regions of China and some of north regions of China and bean curd knot (Chinese:百叶结). Tofu skin is a kind of pressed tofu. In China,pressed tofu comes in myriad shapes,sizes,and texture. Producers make tofu skin by pressing bean curds under much pressure.
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 and various southeast Asian countries.
Tofu,also known as bean curd in English,is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness;it can be silken,soft,firm,extra firm or super firm. Beyond these broad textural categories,there are many varieties of tofu. It has a subtle flavor,so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors,and due to its spongy texture,it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines,and has 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 commonly found in the Philippines and Indonesia. 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 Filipino and Indonesian adaptations of the Fujianese and Teochew popiah,which was created during the 17th century in the former Spanish colonial era.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper,fillings,and cooking technique used,as well as the name,vary considerably within this large area,depending on the region's culture.
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.
