In total, there are five main culinary schools in China (Sichuan, Shandong, Guandong, Zhengqiang and Jiangsu), each of which has its own style and boasts more than a dozen specialties.
Also characteristic is the use of sauces, spices and a variety of products that are considered incompatible in traditional European cuisine.
The Chinese tea ceremony is considered a real art, and the number of varieties of green tea is even difficult to count.
Of the alcoholic beverages, vodka is considered the most common. Unlike traditional European vodka, it has a sharp smell, astringency and a high degree. Rice is served instead of bread in China, and soup in this country completes the meal.
The most popular dish among Europeans is Peking duck and fried noodles. Different types of dumplings are also popular. Fans of exotic dishes can try: swallow nest soup, fried bear palms and longhudou (dragon-tiger fight).
For its preparation, the duck is rubbed with honey and spices, and then baked at a high temperature in a special oven. The duck skin is crispy, thin and lean. When serving, the meat is cut into thin slices and served with tortillas, sweet bean sauce, or soy with minced garlic.
This dish is translated from Chinese as “chao” – fried, “mian” – noodles. It is prepared as follows: pre-boiled and dried noodles are fried over high heat and mixed with other ingredients. Fried noodles are cooked with beef – “niuzhou chao mian”, with vegetables – “shu cai chao mian”, with chicken – “ji chao mian”, with pork – “zhu rou chao mian” and with shrimps – “xia mi chao mian” . As additional ingredients are added: bell pepper, bamboo sprouts, Chinese cabbage and shiitake mushrooms.
Dumplings were made in China 1800 years ago. Especially popular in areas of northern China, in cities such as Zhengzhou, Chengde, Dalian and Harbin. The most popular fillings are minced pork or chicken, finely chopped shrimp or fish, minced beef and vegetables. Dumplings are cooked in different ways: boiled in water or steamed, fried or baked.
This is a type of Chinese dumplings. Usually they are boiled in water and served in a broth with noodles. Sometimes wontons are fried. Minced pork, minced shrimp, Xingu mushrooms, or young bamboo stalks can be used as fillings.
In its original version, it contains Szechuan Huaqiao pepper, as well as a lot of chili and, like most dishes of Szechuan cuisine, it has a pronounced spicy taste. However, in different regions of China and Western countries, it is prepared in other variations, adapted to local preferences. For example, in Chinatowns in America, Kung Pao is served in a slightly sweet sauce.
When preparing this dish, pieces of pork are fried for several minutes in a large amount of vegetable oil, and then stewed in a sweet and sour sauce over low heat. Sweet and sour sauce is made from a mixture of soy sauce, vinegar, sugar and ketchup with the addition of pre-fried chopped onions, garlic and ginger. For thickening, starch or flour is used.
This is one of the most famous dishes of Sichuan cuisine, which has a history of more than a century. Tofu bean curd is made from soybeans, rich in protein and has a neutral flavor, making it versatile in cooking. The word Ma (麻) refers to the presence of a spicy and spicy taste in this dish, which comes from the use of pepper powder, one of the commonly used ingredients in Sichuan cuisine. The taste of tofu is enhanced by the addition of ground beef and finely chopped green onions.
Chinese rolls are cylindrical rolls, a Cantonese dim sum style dish. The filling of these rolls can be meat or vegetables, they can taste sweetish or spicy. First, the rolls are filled with stuffing, then fried. They are served hot, with a delicious golden crust.
This restaurant has an incredible atmosphere with exquisite chocolate leather décor, marble floors, glass and mirrors. At the same time, the well-chosen menu is surprisingly concise. The emphasis here is on premium service. Diners are dazzled by perfectly balanced dishes nodding to Hong Kong’s colonial past: caviar-topped river eel, oysters with sago and lemon, and edible gold-leafed shrimp dim sum.
Mr&Mrs Bund in Shanghai has huge, impressively designed luxurious halls, where the atmosphere of relaxation and ease reigns. However, the service here is carried out with an enviable speed of serving dishes. Immediately after opening in 2009, the restaurant became a hit among the Chinese elite and beyond. It is also a success at the international level: having got into the top 100 best restaurants in the world three years later, it continues to occupy an enviable position in the ranking.
Panxi in Guangzhou is the largest restaurant in Guangzhou and is widely known throughout China. At one time, Deng Xiaoping, a well-known reformer, dined here, who never held the post of leader of the country, but was the de facto leader of China from the late 1970s to the early 1990s. Delicious dim sum with shrimp, served in the form of birds, pigs and elephants, is an excellent accompaniment to specialties: roast goose and suckling pig roasted on a spit. The reference dishes of this institution are also chicken in tea leaves and stewed turtle.
However, according to the assurances of the visitors, the traffic of the restaurant does not affect the quality of the dishes: they are simply excellent. Therefore, the attendance at the restaurant is huge.