List: Chinese cuisine

by likeorhate

•  American Chinese cuisine

  File:ChineseDishLogo.

  

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•  Chinese Islamic cuisine

  Chinese Islamic cuisine (清真菜 qīngzhēncài or 回族菜 huízúcài) is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in the People's Republic of China.

  

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•  Buddhist cuisine

  Buddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, in order to keep with the general Buddhist precept of ahimsa (non-violence). Parts of Ancient India were also Buddhist, and many Indians remain vegetarian.

  

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•  Chinese cuisine

  Chinese cuisine is a term for styles of food originating in the regions of China, many of which have become widespread and popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates.

  

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•  Curry

  Curry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in South Asian cuisines, especially Indian cuisine. Curry is a generic term and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many curry dishes include turmeric, cumin, coriander, fenugreek, and red pepper.

  

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•  Chopsticks

  Chopsticks are small tapered sticks used in pairs of equal length as the traditional eating utensils of Greater China, Japan, Korea, and Vietnam. Generally believed to have originated in ancient China, they can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations. Chopsticks are most commonly made of bamboo or plastic, but are also made of metal, bone, ivory, and various types of wood.

  

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•  Hakka cuisine

  Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China, but also may be found in many other parts of China, as well as in the Chinese diaspora. Hong Kong, Malaysia and Singapore have numerous restaurants serving Hakka cuisine

  

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•  Kumquat

  The kumquats or cumquats are a family of small fruit-bearing trees in the flowering plant family Rutaceae, in the genus Fortunella which is often included in the genus Citrus. The edible fruit closely resembles that of the orange (Citrus sinensis), but is smaller and is often oval. They are slow-growing evergreen shrubs or short trees, from 2.5 to 4.5 metres (8 to 15 ft) tall, with sparse branches, sometimes bearing small thorns.

  

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•  Szechuan cuisine

  Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts are also a prominent ingredient in Szechuan cooking.

  

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•  Taiwanese cuisine

  Cuisines in Taiwan have several variations. In addition to the following representative dishes from the people of Hoklo (Hō-ló) ethnicity, there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines (one famous example of the last is beef noodle soup). Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the province of Fujian (Hokkien), but influences from all of China can easily be found.

  

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•  Wok

  A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. Woks are most often used for stir frying, but can also be used many other ways, such as in steaming, deep frying, braising, stewing, smoking, or making soup. They are commonly, almost exclusively, cooked with a long handled chahn or hoak. The long extensions of these utensils allows the cook to work with the food without burning the hand.

  

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•  Chinese food therapy

  Biologically based alternativeand complementary therapy Chinese food therapy Herbalism Macrobiotic diet Natural health Orthomolecular medicine NCCAM classifications Alternative Medical Systems Mind-Body Intervention Biologically Based Therapy Manipulative Methods Energy Therapy See also Complementary and alternative medicine Alternative medicine Complementary medicine Glossary of alternative medicine Chinese food therapy is a practice of healing using natural foods instead of medications.

  

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•  Tilapia

  Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats including shallow streams, ponds, rivers, lakes, and estuaries. Most tilapia are omnivorous with a preference for aquatic vegetation and detritus. Historically they have been of major importance in artisan fishing in Africa and the Levant and are of increasing importance in aquaculture.

  

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•  Dim sum

  Dim sum is the name for a southern Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. Yum cha (literally "drinking tea") is the term used to describe the entire dining experience, especially in contemporary Cantonese. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day.

  

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•  Red bean soup

  Red bean soup refers to a number of traditional Asian soups, all made with azuki beans.

  

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•  Crataegus

  Crataegus,, commonly called hawthorn or thornapple, is a large genus of shrubs and trees in the rose family, Rosaceae, native to temperate regions of the Northern Hemisphere in Europe, Asia and North America. It is the state flower of Missouri. The name hawthorn was originally applied to the species native to northern Europe, especially the Common Hawthorn C. monogyna, and the unmodified name is often so used in Britain and Ireland.

  

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•  Yum cha

  Yum cha is a dining experience which involves drinking Chinese tea and eating dim sum dishes. Yum cha is Cantonese which literally means "drink tea". In the US and UK, the phrase dim sum is often used in place of yum cha; in Cantonese, dim sum refers to the wide range of small dishes, whereas yum cha, or "drinking tea", refers to the entire dining experience.

  

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•  Kitchen God

  Kitchen god refers to a god or goddess of hearth, food-making, fire or family that appear in each major great culture of the world. In the Chinese culture, it is Zao Jun and in the Japanese culture, it is the Kitchen god (Kamado-gami). In the Greek mythology, there is Hestia and in the Roman mythology, there is Vesta.

  

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•  Fuqi feipian

  Fuqi feipian is a popular Sichuan dish - often served cold - which is made of thinly sliced beef, beef lung/stomach/tongue, and a generous amount of spices, including Szechuan peppercorns. True to its roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.

  

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•  Mooncake

  Mooncakes are Chinese pastries traditionally eaten during the Mid-Autumn Festival / Festival. The festival is for lunar worship and moon watching; moon cakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the three most important Chinese festivals. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick.

  

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•  Zongzi

  Zongzi (or zong) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. They are known in Japanese as chimaki. Laotians, Thais, and Cambodians (known as Nom Asom) also have similar traditional dishes influenced by zongzi. In the Western world, they are also known as rice dumplings or Chinese tamales.

  

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•  Re gan mian

  Re gan mian is a traditional local cuisine of Wuhan, the capital of the Hubei province in central China. It is made of lye-based noodles called jian mian (碱面) with a mixture of sauces and dried vegetables. Many stalls that make re gan mian will have their own variations in seasoning, creating signature tastes for individual stands or localities. The typical bowl of re gan mian will have soy sauce, sesame paste, pickled vegetables, chopped garlic chives and chili oil.

  

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•  Youtiao

  

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•  Congee

  Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji. In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals. Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight.

  

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•  Poon choi

  Poon Choi, also known as pun choi or Big Bowl Feast, is a traditional type of food originated from Hakka cuisine. It may also be found in different parts of Hong Kong. It is served in wooden, porcelain or metal basin.

  

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