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No. 1: Sweet and Sour Pork
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Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce (糖醋里脊; pinyin: táng cù lǐjǐ) is considered its ancestor.
The origin of sweet and sour pork was 18th century Canton or earlier. A record shows that the renowned Long Family in the prosperous neighbouring Shunde county (of the Qinghui Garden fame, and the family was active in the 18th and 19th centuries), used sweet and sour pork to test the skills of their family chefs. It spread to the United States in the early 20th century after the Chinese migrant goldminers and railroad workers turned to cookery as trades. The original meaning of the American term chop suey refers to sweet and sour pork.
No. 2: Gong Pao Chicken
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Kung Pao chicken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Po chicken or Gung Po chicken in English) is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.
The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.
No. 3: Mapo doufu
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Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.
No. 4: Wonton
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A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; the Mandarin pronunciation is húntún) is a type of dumpling commonly found in a number of Chinese cuisines.
No. 5: Dumplings
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Dumplings are cooked balls of dough. They are based on flour, potatoes, bread or matzoh meal, and may include meat, fish, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. Ingredients may be as a part of a filling, or mixed throughout the dumpling. Dumplings may be sweet, spicy or savoury. They may be eaten alone, in soup, with gravy, or in many other presentations.
No. 6: Spring rolls
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Spring rolls are an appetizer, eaten either fresh or fried depending on the country of origin. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia.
No. 7: Chow mein
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Chow mein (chao mian in Mandarin-speaking communities) is a Chinese term for a dish of stir-friednoodles, of which there are many varieties. Authentic chow mein is generally made of soft noodles, whereas chow mein in Westernized Chinese Cuisine may also be made from thin crispy noodles.
No. 8: Beijing Duck
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Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China'snational foods.
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom. |
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发表于 3.3.2010 14:27:44
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