American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
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.
Chow mein is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries,variations of chǎomiàn were developed in many regions of China;there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India,Nepal,the UK,and the US.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs,vegetables,seafood,or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian,Southeast Asian and certain South Asian cuisines,as well as a staple national dish of Indonesia. As a homemade dish,fried rice is typically made with ingredients left over from other dishes,leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Hokkien mee,literally "Fujian noodles",is a group of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Fu rong dan is an omelette dish found in Chinese cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices,a mainland Chinese recipe from Guangdong.
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.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks",but should not be confused with cellophane noodles,a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Fried noodles are common throughout East Asia,Southeast Asia and South Asia. Many varieties,cooking styles,and ingredients exist.
Korean Chinese cuisine,also known as Sino–Korean cuisine,is a hybrid cuisine developed by the ethnic Chinese in Korea.
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.
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.
Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine,it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora,variations of shumai are found in Japan and Southeast Asia,such as the Indonesian siomay. In Australia,it developed into dim sim.
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough,which is then fried and dried into flat patty-like dried bricks.
Manipuri cuisine refers to the cuisine of Manipur,a state of northeastern India. Daily meals are based on rice,with a few side dishes of vegetables,fish and meat. A meal would usually have a vegetable stew called ensaang or athongba,flavored with dried or fried fish;stir-fried vegetables called kanghou;and a spicy item,which could be morok metpa,eromba,or singju. All piquant side dishes are accompanied by a choice of fresh herbs,collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat,mostly chicken and pork,are cooked with unique recipes. As a result of religious taboos,however,the Meitei Pangals do not cook the latter.
Arroz chaufa,also known as chaufa,is a fried rice dish from Peru. It is part of the Chinese Peruvian cuisine,which is called chifa.
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.
