You are what you eat? Try A Bite of China!!!
A Bite of China - Chinese Cooking Techniques
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Roasting: A Prevalent and Traditional Cooking Technique
After human beings proficiently utilized fire, roasting has become a convenient and efficient way of dealing with ingredients. Archaeological evidences prove ... more →
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Preserving: The Taste of Time
Originally developed to extend storage period, preserving is created as a cooking technique in Chinese cuisine. As is shown in ... more →
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Stewing: A Cooking Technique With Double Methods
Stewing plays a significant role in Chinese cuisine, not exaggeratedly to cover all the culinary branches in China. more →
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Marinating: The Magic of Chemical Reaction
Marinating is a mysterious cooking technique in Chinese cuisine, for each restaurant exclusively owns its unique recipe and favor. [caption id="attachment_542" ... more →
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Steaming: An Ancient And Healthy Cooking Technique
Steaming is a prevalent and traditional cooking technique in Chinese cuisine, especially popular in Cantonese cuisine. more →
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Sautéing (Stir frying): The Dominating Cooking Technique
Sautéing, also been called stir-frying, is the most dominating cooking technique in Chinese cuisine. This cooking technique is widely used ... more →
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Braising: A Step-By-Step Illustration
Braising in Chinese style is a very significant and prevalent cooking technique in Chinese cuisine. Typical Chinese Method: Firstly, the main ingredients ... more →
A Bite of China - Chinese Cuisine
A Bite Of China – Introduction to Anhui Cuisine
Deriving from local culinary traditions of Huangshan Mountains region and Huizhou District in Anhui Province, Anhui ... more →
A Bite Of China – Introduction to Fujian Cuisine
Fujian cuisine is one of the 8 culinary traditions of Chinese cuisine, originating from Fujian Province ... more →
A Bite Of China – Introduction to Hunan Cuisine
Hunan cuisine, more usually called Xiang cuisine in China, deserves a place in the 8 subdivisions ... more →
A Bite Of China – Introduction to Shandong Cuisine
Shandong cuisine is a style of culinary art originating from Shandong Province, in the Northern China. ... more →
A Bite Of China – Introduction to Zhejiang Cuisine
Deriving from local cooking styles of Zhejiang Province in Eastern China, Zhejiang cuisine is one of ... more →
A Bite Of China – Introduction to Jiangsu Cuisine
Jiangsu cuisine is one of the 8 subdivisions of Chinese cuisine. Originating from native cooking styles ... more →
A Bite Of China – Introduction to Cantonese Cuisine
Cantonese cuisine is a style of culinary art originating from Guangdong Province, also including Hong Kong ... more →
A Bite of China - Chinese Dishes
Marinated Wushan Imperial Goose
English Name: Marinated Wushan Imperial Goose Chinese Name: 吳山貢鵝 Style: Anhui Cuisine Cooking Technique: Marinating more →
Braised Eel with Scallion
English Name: Braised Eel with Scallion Chinese Name: 蔥燒鰻魚 Style: Shandong Cuisine Cooking Technique: Braising more →
Stuffed Fish Meat Balls
English Name: Stuffed Fish Meat Balls Chinese Name: 包心魚丸 Style: Fujian Cuisine Cooking Style: Stewing more →
Braised Croaker in Bean Sauce
English Name: Braised Croaker in Bean Sauce Chinese Name: 豆瓣燒大黃魚 Style: Hunan Cuisine Cooking Technique: Braising more →
Braised Turtle Rim with Matsutake
English Name: Braised Turtle Rim with Matsutake Chinese Name: 松茸裙邊 Style: Zhejiang Cuisine Cooking Technique: Braising more →
Stewed Pork Hock
English Name: Stewed Pork Hock Chinese Name: 水晶肘子 Style: Jiangsu Cuisine Cooking Technique: Stewing more →
Scalded Prawns
English Name: Scalded Prawns Chinese Name: 白灼蝦 Style: Cantonese Cuisine Cooking Technique: Scalding more →
