300 Must-Dos Chinese Dishes in a Lifetime

Author: Meng Jian Dong Shufen
Publisher:
Publish Date: 2006-01-01
Features: Ordinary ingredients, creative combinations, simple techniques, unlimited uses, classic experiences, great value. What are the "Eight Great Cuisines"? They refer to: Shandong, Sichuan, Canton, Fujian, Anhui, Jiangsu, Zhejiang, and Hunan cuisines. Shandong cuisine represents the northern culinary style, placing great emphasis on the preparation of soups and broths. Its "Clear Soup with Whole Family" and "Sweet and Sour Yellow River Carp" are considered culinary masterpieces, truly captivating. Sichuan cuisine has developed rapidly and is now widespread worldwide. Its use of chili peppers, black pepper, and Sichuan peppercorns creates a distinctive combination of spicy, numbing, and sour flavors, unmatched by other cuisines. Canton cuisine consists of three regional styles: Guangzhou, Chaozhou, and Dongjiang. It requires precise control of heat and oil temperature, resulting in dishes that are light yet flavorful, fish-like yet not greasy, tender yet not undercooked, and oily yet not heavy. Fujian cuisine is known for its meticulous knife skills and delicate ingredient selection, particularly its use of "fermentation" (zao), which gives it a unique character. Its "Buddha Jumps Over the Wall" and "Steamed Yellow Croaker" hold esteemed positions in the culinary world. Jiangsu cuisine focuses on color coordination and artistic presentation, and is renowned for its duck-based dishes. "Squirrel-Style Mandarin Fish" and "Watermelon Chicken" are masterpieces that showcase the artistry of cooking. Zhejiang cuisine emphasizes the mastery of heat and uses a rich amount of oil and color, creating dishes that resemble landscapes. Many of its signature dishes are inspired by nature, blending reality with fantasy. Enjoying "West Lake Vinegar Fish" and "Dongpo Pork" in the serene ambiance of mountains and waters allows one to savor the endless charm of culinary culture. Hunan cuisine excels in fragrant, sour, and spicy flavors, emphasizing practicality. Its "Spicy Chicken" and "Rock Sugar Lotus Root" are iconic representations. Anhui cuisine is characterized by its simple yet high-quality ingredients, meticulous heat control, rich oil and color, and preservation of original flavors. It excels in braising and stewing techniques, while less common in stir-frying and quick-cooking dishes. Famous dishes include "Fuli Collection Braised Chicken," "Cream-Fried Yellow Croaker," and "Phoenix Tail Shrimp Platter." Today, we have carefully selected 300 representative dishes from each cuisine, ensuring they are representative, practical, easy to learn, and highly operable. Once you flip through them, you'll find yourself irresistibly drawn to try them. In fact, this is also the original intention behind our series of publications.