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goon2019  
#1 Posted : Friday, May 07, 2021 12:33:24 PM(UTC)
goon2019

Rank: Advanced Member

Groups: Registered
Joined: 5/8/2019(UTC)
Posts: 1,470
China
Location: beijing

Chinese Food for Dummies



Made up of over a billion people and counting, China may be one of the most diverse places on earth. Its 56 ethnic groups, five distinct geographic regions, and 26 provinces mean that no facet of Chinese culture is monolithic — and that includes its food.To get more news about China cuisine, you can visit shine news official website.

Chinese food has historically been divided into “eight great” regional cuisines, a term used to designate the country’s most important culinary traditions. But people have since come to realize that these categories don’t even come close to capturing Chinese food’s nuances. The country’s cuisines are a complicated tapestry of influences that change as rapidly as its people do.

Here’s our take on some of the must-know regional cuisines in mainland China, giving you a taste of what makes its food wholly unique and special.Dongbei (literally “east north”) refers to the northeastern-most corner of China. Because it’s surrounded by other countries — Mongolia, Russia, and North and South Korea — much of Dongbei food tends to reflect these influences. Korean-style pickled vegetables and cold noodles and Slavic-inspired sauerkraut can be found in the region, for example. Dongbei is also characterized by cold temperatures and a historically poorer population, which have helped influence its people’s liberal use of pickling, potatoes, and hearty carbs.

Following the classic aphorism of northerners preferring wheat to rice, Dongbei people tend to go for buns, bing — wheat pancakes — and breads. The cuisine is stereotypically less “refined” than southern cuisine, but still popular enough to merit many Dongbei-style restaurants across China and countries such as the US.Staple dishes Suan cai tang , tudou si (vinegary stir-fried potato strips with Russian influence), la pi (拉皮, cold potato starch noodles).

Fun fact Guo bao rou a Dongbei dish, is the OG inspiration for the Chinese-American classic sweet and sour pork. Typically the pork is coated in potato flour, fried, and covered in sauce.While technically its own province, Shandong has since become an umbrella term for most northern Chinese cooking.

Shandong food has the province’s mild climate and location on the Yellow River to thank for its humble yet satisfying ingredients. It’s traditionally seen as drawing inspiration from the Confucian values of harmony and balance, as Confucius is said to have been born here. This area also lays claim to being the origin of zhajiangmian “fried sauce noodles” found all over China, but typically attributed to Beijing.

Shandong cuisine is considered to have the longest history out of any of China’s regional culinary schools — it allegedly originated in royal courts of the Qin Dynasty (221-206 BCE) — and has influenced a lot of other regional northern cuisines such as Beijing, Jiaodong, Tianjin, and Jinan.Beijing cuisine, or Jingcai , arguably incorporates the best from all corners of the region, as well as its own unique tradition of street foods. Some essential Beijing foods and snacks include tanghulu — candied hawthorn berries on a stick — lamb hotpot, jianbing, Beijing-style zhajiangmian (made with yellow bean instead of the conventional sweet bean paste), and of course, Peking duck.

Located between Beijing and China’s eastern coast, Tianjin is another northern food hub that owes a great deal to both Shandong and Dongbei food. The municipality is famous for inventing some classic street pastries such as jianbing and youtiao which, when combined, make the wonderfully snackable jianbing guozi, breakfast crepes with fried bread sticks inside. Some other Tianjin specialties include goubuli –giant baozi dumplings — and mahua , or fried dough twists.
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