The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's-eye chilis to create a plate of hot, red deliciousness.
Wednesday, December 11, 2013
Chongqing: chili-fried chicken cubes
The cuisine: Even compared with food from Sichuan, China's mecca of
spicy dishes, Chongqing cuisine scores high in spiciness and
numb-inducing ingredients.
The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's-eye chilis to create a plate of hot, red deliciousness.
The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's-eye chilis to create a plate of hot, red deliciousness.
My Hometown's Cuisine
My hometown is Chongqing which is a hot city. I love anything in Chongqing, especially food there.
Let me introduce some of them to you gays.
1. Hot pot
Hot pot is most popular and famous food in chongqing. It is known by people for its spicy taste.
2.Simple noodle
Simple noodle is most popular breakfast in chongqing, which is very cheap(1-2USD per). It's also spicy.
3.fried dough twist（bread twist）
fried dough twist is famous for its special tasty flavor,crispness and sweetness.
Let me introduce some of them to you gays.
1. Hot pot
Hot pot is most popular and famous food in chongqing. It is known by people for its spicy taste.
2.Simple noodle
Simple noodle is most popular breakfast in chongqing, which is very cheap(1-2USD per). It's also spicy.
3.fried dough twist（bread twist）
fried dough twist is famous for its special tasty flavor,crispness and sweetness.
GREAT FOOD FROM MY HOME TOWN CHONGQING
Chongqing Hot Pot:
Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.
First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and duck's kidney.
Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.
First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and duck's kidney.
There's an another food which is similar to hot pot.
Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce.
Chongqing Malatang:
The other famous local food is hot and spicy Mala Tang. Literally, "ma" means numbness in the mouth, "la" is chili hot and "tang" means piping hot. Mala Tang, with various raw ingredients cooked in a communal pot of steaming stock blended with spices, originated in Sichuan's largest city, Chongqing. The double-sided soup pot, placed on a central table burner, is the focal point of the meal. Powerfully hot Mala Tang soup and fresh tasting chicken broth, side by side, are popular. Ingredients include fresh sliced abalone, sea cucumber, hog tendon, Beijing cabbage and beef dumpling, prawns, carp fish fillet, bean curd, chicken fillet and vegetables. The excellent dipping mixture of sesame oil, chili sauce, peanut sauce, chopped chilies and garlic combine to make magic. Savory tidbits are appetizingly tasty - egg coated glutinous square, crispy spring roll, fried buns, eight treasure black rice and water chestnut jelly.
Sunday, December 8, 2013
Table Manners in China
Now I will introduce some table manners in China. Um, but by the way, most of young people(ever including me) do not care these.
Gives a banquet the side to be supposed to introduce the guest promptly, enables guest all quarters to know mutually, must first high as well as the old public figure or woman introduces other guests to the social position.Gives a banquet Fang Yao to make the proper arrangements visitor's seat, must leave dinner table president the year Gaud's heavy visitor or the most important visitor.Must consider visitor's concrete request, needs to consider enable fellow visitors all to have the background close conversation object.Also must consider reasonably arranges the sex different visitor's seat order.Must make the best the space, do not have to sit excessively near.Gives a banquet the master to have to guarantee not the desolate each visitor, should not depend on visitor's status differently to perform the obvious difference treatment, must look after each visitor, makes it to feel prepares is taken and enjoys master's friendship.When the banquet starts, invites the side to be supposed to do delivers a speech briefly, explained invites the goal, and sends fellow guests by the good wish.Below gives a banquet guest notice each content which a master side should observe completely narrates.Gives a banquet the side to be supposed to pay attention to all visitor's safety frequently, specially must take strict precautions against the fire in the use coal gas hot pot shop, and should guard against vigilantly is the victim of a robbery with the hooliganism and so on.Asks the customer to have the guest who the responsibility guarantees drives feasts not to drink wine.Time when the visitor dines finished, should summon the service personnel to pay up the payment.In order to promote national the financial revenue, individual invites also to be supposed to demand the receipt.Best should urge the expense which the dining room the service person dines to the visitor to keep secret.
Gives a banquet the side to be supposed to introduce the guest promptly, enables guest all quarters to know mutually, must first high as well as the old public figure or woman introduces other guests to the social position.Gives a banquet Fang Yao to make the proper arrangements visitor's seat, must leave dinner table president the year Gaud's heavy visitor or the most important visitor.Must consider visitor's concrete request, needs to consider enable fellow visitors all to have the background close conversation object.Also must consider reasonably arranges the sex different visitor's seat order.Must make the best the space, do not have to sit excessively near.Gives a banquet the master to have to guarantee not the desolate each visitor, should not depend on visitor's status differently to perform the obvious difference treatment, must look after each visitor, makes it to feel prepares is taken and enjoys master's friendship.When the banquet starts, invites the side to be supposed to do delivers a speech briefly, explained invites the goal, and sends fellow guests by the good wish.Below gives a banquet guest notice each content which a master side should observe completely narrates.Gives a banquet the side to be supposed to pay attention to all visitor's safety frequently, specially must take strict precautions against the fire in the use coal gas hot pot shop, and should guard against vigilantly is the victim of a robbery with the hooliganism and so on.Asks the customer to have the guest who the responsibility guarantees drives feasts not to drink wine.Time when the visitor dines finished, should summon the service personnel to pay up the payment.In order to promote national the financial revenue, individual invites also to be supposed to demand the receipt.Best should urge the expense which the dining room the service person dines to the visitor to keep secret.
Eight Cuisines in China
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.
Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer
Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Guangdong Cuisine
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".
Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.
Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.
Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer
Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Guangdong Cuisine
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".
Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.
Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added
My favorite——Mapo Tofu
Mapo doufu is a combination of tofu (bean curd) and minced meat，
usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily,
and bright red suspension.
I love it so much, so let's cook it now!
500 grams tofu 150 grams shredded beef (I use the meat)
40 grams Douchi Pixian chili pepper 20 grams face five grams (1 teaspoon) Soy sauce 30ml (2 tablespoons) 50 grams Chicken 3 grams (1 / 2 teaspoon)
Zanthoxylum face five grams (1 teaspoon) Practices: 1) Cut the tofu 2 centimeters square blocks, water poured into the pot,
boiling heat after fire broke out a little salt,
then Add tofu pot cheuk 2 minutes, remove the standby Drain. 2) Heat oil in wok until hot oil into a 4 pm
(hands placed in the top of pot to a sense of warm) into minced meat,
fried casual, off-sheng out after birth. 3) Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped. 4) once again poured into the oil pan,
heated up to 3 heat when adding Pixian chili flavor
by adding red pepper powder and tempeh,after oil, plus modest stock (or water),
poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once.
Subsequently, minced meat, chicken and burned two minutes after water starch starch,
to close after the juice into the bowl-sheng, sprinkled pepper can face.
Subscribe to:
Comments (Atom)