中國料理Chinese Food

品得三千美食勝過萬世功名

川菜 麻辣鹹酸甜， 麻婆豆腐（陳麻婆），回鍋肉，豆腐宴（吃貨），

最受歡迎的中國菜| 簡單的中國菜喜歡中國菜嗎？ 中國菜和他們的文化一樣多樣化，每個地區都會寫出新的菜單。 烹飪風格、配料、口味 - 因地區而異。 

中國最著名的地方菜係是安徽、廣東、福建、湖南、江蘇、山東、四川和浙江。

中國菜以無與倫比的方式佔領了全球美食界

Highlights

• Chinese cuisine has taken over the global food scene like nothing else
• It is one of the most popular cuisine across the world.
• Here are some of the most loved Chinese dishes that you can try at home

Chinese Recipes- In a country where the traditional way to greet someone translates to 'have you eaten yet?' (ni chile ma), be rest assured, the food will be extraordinary. China has the most popular culinary heritage in the world. The history of their cuisine dates back to about 1000 years with varied cooking styles, techniques and ingredients that have evolved over time.

A typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use a lot of fresh vegetables like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is absolutely irresistible.

Each dish focuses on creating a balance between three aspects - appearance, aroma, and taste. They pay a lot of attention to the aesthetic appearance of the food with diversified colours. Sauces and seasonings like fish sauce, five spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used generously to offer a complex play of flavour and aroma.

Much like Japanese cuisine, Chinese dishes are rich in umami which is described as a 'pleasant savory taste'. The umami taste is common to many ingredients used in their cuisine like Chinese cabbage, spinach, celery, green tea or fermented products like soy sauce and pastes.

每道菜都注重在三個方面——外觀、香氣和味道之間取得平衡。 他們非常注重色彩多樣的食品的美觀。 大量使用魚露、五香粉、蠔油、醬油、醋、蒜頭、生薑等醬料和調味料，提供複雜的風味和香氣。 與日本料理一樣，中國菜也富含鮮味 這被描述為“令人愉快的鹹味”。 鮮味在他們的菜餚中使用的許多成分都很常見，如大白菜、菠菜、芹菜、綠茶或醬油和醬等發酵產品。

Chinese food and the way it is prepared is influenced by the two major philosophies - Confucianism and Taoism. One of the standards set by Confucius was that food must be cut into small bite- size pieces before being served. Those who follow Taoism focus more on food that promote health and longevity and those that have healing powers.

The 8 Culinary Traditions of China

Chinese cuisine is as diverse as their culture where every region writes up a new menu. Cooking styles, ingredients, flavours - all differ from region to region. The most prominent regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Cantonese cuisine is famous all over the world for its distinctive style. Most dishes are steamed and stir-frying which makes it healthy and non-greasy.  Here the dishes are tender, slightly sweet and with a mellow fragrance.

Shandong cuisine originated in East China and mostly features seafood as it is a coastal province. You'll find scallops, prawns, clams, sea cucumbers and just about everything on the menu. They heavily rely on salty flavours.

Zhejiang cuisine also thrives on seafood, but focuses more on soft, fresh flavours. Their food is known to have a delicate appearance. They are also fond of using bamboo shoots. This province is famous as the 'land of milk and honey'.

Similarly, the dishes from Jiangsu region are known for their soft texture. Back in the day, it was a prominent part of ancient China's royal cuisine. Their dishes offer a balance of sweet and salty tastes.

Szechuan cuisine stands out due to the bold, pungent and spicy flavours. The use of Sichuan peppercorn is what makes it unique. This one is for those of you who love the sting.

Anhui cuisine uses a wide variety of herbs and vegetables, especially, fresh bamboo and mushrooms. It also use a lot of wild herbs to enhance the flavour and aroma.

Fujian cuisine is often served in a broth or soup using cooking styles like braising, stewing, steaming and boiling. The most notable features of this cuisine are - the use of fresh ingredients from the mountains and sea, soup making and a a lot of focus on seasonings.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. This province is popularly known as the 'land of fish and rice'. It is renowned for its stews, but their cuisine also features a lot of braised and baked dishes.

Most Popular Chinese Dishes | Easy Chinese Dishes

Love Chinese? Try these delightful 16 best Chinese recipes at home for a tantalising next meal!

1.         魯菜、川菜、粵菜、蘇菜；「八大菜系」是指魯菜、川菜、粵菜、蘇菜、閩菜、浙菜、湘菜、徽菜

廣東粵菜

廣東料理 粵菜必吃美食

豬紅--豬血，蝦餅---都是整隻蝦，牛骨湯（用臉盆裝），牛雜，吸管吸骨髓，海鮮士多，安鋪糯米雞，紅薑，士多（store），湛江泥蟲，白切雞（三黃雞--三黃雞，是指羽毛黃、爪黃、喙黃）加香菜（60元一斤），銀魚燉酸菜，海鮮撈粉，牛筋乾，，蘿蔔糕，糖蒜，官渡生蠔（白肉多，殼小肉大），牛河，牛大骨，吸髓，炒丁螺，蒜蓉生蠔，泥丁（沙蟲））羊粥，羊骨頭，羊醃粉（米線）加花生，東山羊蹄黃豆醬，脊骨肉加髓，羊棒，羊毛肚，

蛋捲是一種廣州很受歡迎的中式小吃，由肉丁和切碎的蔬菜組成，包裹在雞蛋麵團中，然後在熱油中油炸。粵菜是中國最精緻、最著名的美食之一。不管在廣東，香港或其它中國的任何大城市，甚至美洲，亞洲的任何一個大城市，粵菜料理都是最受歡迎和最受追捧的料理。粵菜料理都是最受歡迎和最受追捧的料理。在歐美旅遊時，最常看到的中國食物也是粵式美食。粵菜中最受歡迎的烹飪方法是蒸、炒和烤。主食還包括各種烤鴨、雞肉、五花肉和叉燒肉、糖醋菜餚等等。

Roast Goose, White Cut Chicken, Rice Noodle Roll, Casserole, Wonton Noodles, Claypot Rice, Fried Niuhe, Ginger Milk, Salt Baked Chicken, Dragon Tiger Fight (the meat of civet cats and poisonous snakes), Dragon Phoenix soup (Snake, pheasant, Codonopsis, Scutellaria, Angelica, Lycium barbarum, etc.), beef offal, roast pork, morning tea, barbecued pork with honey sauce, cold fish skin, boat porridge, horseshoe cake (water chestnut cake), se Noodles (long sticky rice noodles), salty pancakes, insect feast  Shahe Noodles, Tingzai Porridge: Fish slices, fried peanuts and various ingredients are boiled in the porridge. bran powder

Ginger Milk: Ginger juice + milk + sugar water, barbecued pork buns, pantang water chestnut cake, shrimp dumplings, radish offal, wonton noodles, Cantonese roast suckling pig, baked lobster, white cut chicken, braised pigeon, smooth fish ball

Many teahouses and pubs sell "spiced dog meat", "dog meat pot" or "dog meat rice", Kaiping dog meat is especially famous.

燒鵝，白切雞steamed chicken，腸粉Rice noodle roll，砂鍋粥,雲吞面,煲仔飯, 炒牛河, 薑撞奶， 鹽焗雞， 龍虎鬥（狸貓、毒蛇的肉），龍鳳湯（蛇，野雞，黨參、黃芩、當歸、枸杞等煲制而成），牛雜， 燒臘， 早茶， 蜜汁叉燒， 涼拌魚皮， 艇仔粥， 馬蹄糕（荸薺糕），瀨(se)粉（長黏米粉條）,咸煎餅， 昆蟲大餐

沙河粉， 艇仔粥：魚片、炸花生及多種配料加在粥中熬煮而成。布拉腸粉

姜撞奶：薑汁+牛奶+糖水， 叉燒包， 泮塘馬蹄糕， 蝦餃，蘿蔔牛雜，雲吞面，廣式燒乳豬，焗龍蝦，白切雞，紅燒乳鴿，香滑魚球

很多茶樓酒館都有販售「五香狗肉」、「狗肉煲」或「狗肉飯」，開平狗肉尤為出名。

Guangzhou people believe that all foods bring different energy to people and have an impact on people's qi and blood. Some restaurants in Guangdong are like zoos. They have all kinds of wild animals like dogs, snakes, monkeys and crocodiles. There are many kinds of foods sold in the market, such as bird's nest, jellyfish, fungus, pigeon, frog, starfish, seahorse, worm and so on. They believe that these delicacies have various levels of health benefits. But early sightings of animals being slaughtered in person are increasingly rare.

Tingzai porridge 艇仔粥 is a traditional snack in Liwan District, Guangzhou City, Guangdong Province. It belongs to Cantonese cuisine. This dish is one of the famous traditional snacks in Guangdong.  The ingredients of Tingzai porridge include sashimi, lean meat, shredded fried dough sticks, peanuts, chopped green onion, shredded egg, floating skin, shredded jellyfish, shredded barbecued pork, shredded duck and squid.

 

Char siu is often marinated with plum sauceand honey for sweet flavour

廣炒牛肚絲

廣式牛雜鍋

煉乳煎餅

珠海大劇院

拱北關

橫琴口岸