Learn more about food with this collection
The role of coffee in social interactions
Different types of coffee and their preparation
The impact of coffee on society and economy
Shandong Cooking Methods (retain the natural taste of the food)
"Bao" : Extreme heat stir frying
Ingredients are tossed into a wok with boiling oil for a quick fry to singe its outer layer and lock in the flavor (And keep oil from seeping into the food). Excess oil is dumped once the main ingredient is cooked. Herbs, seasoning are then added; after a quick stir, the food is ready to serve. This method leaves little residual oil on the food.
"Pa" : Fried dough coating
Coating a cut of meat with flour, stir frying it until crispy, then adding a sauce and sautéing it while stirring continuously.
Soup making:
The soup with white broth may contain milk/cream
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19 reads
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What do People in Jiangsu Eat?
High quality ingredients, best seafood (Jiangsu is on the coast +people's high income)
Rice, wheat, rootcrops
watershield, lotus, Chinese chestnuts, winter bamboo shoots, water bamboo, water chestnuts
vegetable/herb combination dishes are carefully chosen for their health benef...
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14 reads
The 6 styles of Su Cuisine
1. Huaiyang/(Huai'an) style
- Considered by chefs as 1 of the 4 best in China
- frequently served at government banquets
- 1 of the 4 most influential regional ...
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8 reads
Jiangsu Cuisine
- Origins: Jiangsu Province (Coastal East China) Nanjing, Suzhuo
- one of the lesser known cuisines
- (Jiangsu Province has the highest per capita income so) food are more gourmet style; very refined and presented colorfully and artistically
- emphas...
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16 reads
Features of the 8 Great Cuisines of China
- Shandong Cuisine : fresh and salty with a lot of seafood dishes.
- Sichuan and Hunan cuisines: hot spice.
- Guangdong (Cantonese), Zhejiang, Jiangsu cuisines : great seafood, and generally sweet and ligh...
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45 reads
Sichuan: China’s most popular cuisine
Origin: Sichuan Province, Chongqing
- most popular and widely served cuisine in China
- famous for its rich,deep flavors; spicy,pungent and hot flavor; and red color
- Food of Chengdu and Chongqing (used to be part of Sichuan
Spices of Sichuan cuisine
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Some of the most famous Sichuan dishes
- 'Pockmarked Granny' Bean Curd/Mapo tofu
- Spicy diced chick/ Kung pao chicken
- Fuqi Fei Pian (Husband and wife lung slices) was created by Guo Zhaohua who sold the delicious, aromatic and irresistible beef slices by trundling a small cart along the streets. The patrons named the...
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18 reads
The 6 styles of Su Cuisine
1. Huaiyang/(Huai'an) style
- Considered by chefs as 1 of the 4 best in China
- frequently served at government banquets
- 1 of the 4 most influential regional ...
8
14 reads
8 Culinary Traditions: the standard for how Chinese cook food
- Identified by Chinese chefs as the best of the many styles of cooking in China
- These have set the course of how Chinese cook food, and are looked to as models.
- Each of these schools has a distinct style and different strengths.
- These...
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109 reads
Shandong (Lu) Cuisine — the Mother of Northern Style Cuisine
ORIGIN: Shandong and Southern Liaoning Province
FLAVORS: Fishy, fresh, salty, tender, light and crispy
STANDOUT FEATURES:
- seafood as the main ingredient; pork is enjoyed too
- Fresh, fishy and salty dishes
- C...
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22 reads
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Jack of all people-related trades, master of none. Majored in Psychology, Customer Service Assoc for a few Years, HR Officer for 4, Manager and ESL Teacher for over 11 yrs now, an artist since birth.
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