About Chinese Food

Regions for Chinese Food

The different regions of China have given way to various cooking styles. Some experts say there are four schools or styles of cooking; others say eight, even twelve. Here are five of the most popular.

Cantonese

Probably the most popular Chinese cuisine by Western standards; it ranks low on the spicy scale. Cantonese cooking originated in the region formerly known as Canton. Dim Sum ranks as one of the favored selections, and translated it means “to touch the heart”. These treats are served in bamboo baskets and consist of 3-4 pieces of steamed meat, shrimp, buns, egg rolls, or pork. The choices are only limited by the cook’s imagination. Steaming and stir-frying are the dominant cooking methods. Sweet and Sour Pork, Cantonese Lobster, and Curry Chicken rival Dim Sum in popularity.

Shanghainese

Shanghai province is in eastern China. Meals are heavier and oilier than Cantonese because most dishes are sautéed or fried before they are stewed or braised. It is also one of the few areas that use wine in cooking. This method uses sweet marinades and is also renowned for its red sauces. Pork is preferred over beef, but fish and seafood are hands down favorites. Some of the best-known dishes are Drunken Chicken, 1000-year-old eggs, hairy crab, and braised eel. Rice is the predominant carbohydrate or starch in Chinese food, but Shanghai is one of many regions that prefer wheat-based noodles or steamed buns.

Peking

Who hasn’t heard of Peking duck? Peking is the site of the Imperial Palace and was considered the gourmet capital up until the 17th century. One of the largest regions in China, the food of this Northern Province is high style cooking at its best. Using top ingredients and incorporating intense flavors such as coriander, ginger, leeks, garlic and chili peppers. Due to the harsh climate, rice cultivation is replaced by wheat, barley and soybeans. Braised Shark’s Fin and Sautéed Chicken with Green Peppers are also favorites.

Szechwan

Got spice? If you have a yen for spicy food, this is your cooking style. Szechwan meals are heavy on the chilies and garlic. Although this western region of China is most notably known for its fiery fare, many dishes are smoked and simmered to infuse more flavor. Also unique is the use of multiple cooking techniques. Take Tea Smoked Duck for instance. This dish is marinated, smoked, steamed and then deep-fried. The most recognized menu items are Kung Pao Chicken, Hot and Numbing Fish and Twice Cooked Pork.

Chiu Chow

Chiu chow cooking originated in the Swatow district of eastern Guangdong province. Meals of this style boast a stronger and earthier taste with seafood, duck, and geese being the prominent ingredients. Chefs trained in this method are often skilled at carving elaborate floral designs from vegetables, lending an imaginative flair to their dishes. One of the most expensive and acclaimed menu items is Birds Nest Soup. The base of this soup is the nest of a sparrow-like bird called a swiftlet. Its nest is made from its own sticky dried saliva. The allure is its reputed therapeutic and aphrodisiac qualities. A Chiu Chow meal is typically polished off with oolong tea as a digestive aid.

Sweet Endings?

In all styles, dessert seemed to be absent. Being a bona fide dessert-aholic, this piqued my curiosity. Desserts as part of Chinese cuisine are most often fresh or chilled fruit, or almond cookies. However, I did uncover many selections not usually sampled by a western sweet tooth such as: desserts made with beans, won ton sweet rolls, sesame seed fried custard, white fungus with rock sugar, and deep-fried watermelon. By the way, white fungus, also known as tremella, is a rubbery, jelly-like mushroom whose common name is Brown Witch’s Butter. Stretch your imagination, and your taste buds; try something new.

“Born to the earth are three kinds of creatures. Some are winged and fly. Some are furred and run. Still others stretch their mouths and talk. All must eat and drink to survive. (Lu Yu, ancient Chinese Philosopher)