Preserving: The Taste of Time
Originally developed to extend storage period, preserving is created as a cooking technique in Chinese cuisine.
Steaming: An Ancient And Healthy Cooking
Steaming is a prevalent and traditional cooking technique in Chinese cuisine, especially popular in Cantonese cuisine.
A Bite Of China – Introduction to Hunan Cuisine
Hunan cuisine, more usually called Xiang cuisine in China, deserves a place in the 8 subdivisions of Chinese cuisine.
A Bite Of China – Introduction to Shandong Cuisine
Shandong cuisine is a style of culinary art originating from Shandong Province, in the Northern China. As Lu is the abbreviation for Shandong
A Bite Of China – Introduction to Fujian Cuisine
Fujian cuisine is one of the 8 culinary traditions of Chinese cuisine, originating from Fujian Province in the Southeastern China.
A Bite Of China – Introduction to Cantonese Cuisine
Cantonese cuisine is a style of culinary art originating from Guangdong Province, also including Hong Kong and Macao in Southern China
Braising: A Step-By-Step Illustration
Cantonese cuisine is a style of culinary art originating from Guangdong Province, also including Hong Kong and Macao in Southern China
A Bite Of China – Introduction to Anhui Cuisine
Deriving from local culinary traditions of Huangshan Mountains region and Huizhou District in Anhui Province.
A Bite Of China-Introduction to Zhejiang Cuisine
Deriving from local cooking styles of Zhejiang Province in Eastern China, Zhejiang cuisine is one of the 8 most eminent subdivisions of Chinese cuisine.
Braised Turtle Rim with Matsutake
English Name: Braised Turtle Rim with Matsutake Chinese Name: 松茸裙邊 Style: Zhejiang Cuisine
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.
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.
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.
Sautéing (Stir frying): The Dominating Cooking Technique
Sautéing, also been called stir-frying, is the most dominating cooking technique in Chinese cuisine.
Braised Croaker in Bean Sauce
English Name: Braised Croaker in Bean Sauce Chinese Name: 豆瓣燒大黃魚 Style: Hunan
Scalded Prawns
English Name: Scalded Prawns Chinese Name: 白灼蝦 Style: Cantonese Cuisine Cooking
Stuffed Fish Meat Balls
English Name: Stuffed Fish Meat Balls Chinese
Name: 包心魚丸 Style: Fujian Cuisine Cooking
Stewed Pork Hock
English Name: Stewed Pork Hock Chinese Name: 水晶肘子 Style: Jiangsu Cuisine Cooking
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