Source(google.com.pk)
Beijing Cuisine in the North: Beijing cuisine is the style prevalent in Northern China. It emphasizes light and subtle flavors and the best ingredients.
This style originates in the Imperial court, so the food must be "fit for an emperor". The most famous dish is of course Peking duck and is a must on your trip to Beijing.
Wheat is widely grown here in the north, so noodles made from wheat flour replace the rice. Steamed dumplings are also common.
Sichuan Food in the West: Hot and Spicy characterizes Sichuan food. Chili paste or dried chilies, garlic and ginger are some of the most common ingredients.
Some of our favorite Sichuan dishes are Ma Po Tofu and Kong Pao Chicken. Chengdu will be a great place to try out some of these dishes.
Also well known in Sichuan is the Hot Pot. In Chongqing, hot pot is considered a local specialty.
Hunan Food in Central China: Hunan cooking is known for its spicy zest and also sweet and sour flavors. Fresh chilies, garlic and shallots are the staples in the Hunan kitchen.
Hunan cuisine relies mainly on frying, stewing and pot roasting as cooking methods. The food also tends to be more on the oily side.
The Hunan Sweet and Sour Chicken or Pork are our favorites.
Fujian cooking in the East: Fujian cooking predominates in Eastern China. Famous for its clear soups, seafood dishes and subtle flavors.
Both rice and wheat are grown here, so rice as well as noodles are the staples.
From Fujian comes Red cooked chicken and the popular egg rolls.
Cantonese Food in the South: Cantonese is the style best known abroad as it was from this region that most immigrants to America, Europe and Southeast Asia came from, bringing with them their cooking style.
Soy and ginger are the main seasonings, and their cooking relies on a great variety of fresh ingredients for flavor.
Cantonese food specializes in stir frying, steaming and roasting.
This is the style we grew up with at home. Some of our favorite Cantonese dishes: char siu (bar-b-que pork), stir-fried beef and peppers with black bean sauce, lemon chicken and Dim Sum of course!
Some well-known Cantonese Delicacies: Shark’s fin soup, Bird’s nest soup.
The above five styles are considered the "classical" Chinese Cooking styles. Even though the above characteristics are considered typical to each type, the mixing of different regional and traditional styles, cooking methods and ingredients is so widespread, it is difficult to pin point what is "Authentic Beijing Style" or "Authentic Sichuan Cuisine" as nowadays, they all "borrow" from each other. Sweet and sour dishes for example are quite common in Cantonese cooking.
In addition, there are hundreds of local specialties and sub-styles. For example you have probably heard about Shanghai Cuisine. "Shanghai cuisine" is not a separate style of Chinese cooking per se, and it mostly reflects a combination of different styles and influences, mirroring Shanghai’s status as a cosmopolitan and commercial center.
And from all these wonderful cooking styles, each household has its very own Chinese home cooking style. Some of the dishes in the above classical styles can be very elaborate or require a lot of preparation, specially in Beijing and Fujian cooking. Chinese home cooking is in contrast, very simple and quick. We will be sharing with you some popular recipes which are simple enough to make with the kids in any western kitchen.
Chinese recipes are full of distinctive flavours. Impress with fragrant noodle recipes, light soups, colourful stir-fries and steamed Chinese delicacies.
Asian Glazed Wings
Ingredients
2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers and tips
Salt and pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
Directions
Preheat oven 400 degrees F.
Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
Serve hot or room temperature.
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