Chinese Cuisine - Tea

Tea can be classified by procedure, quality, preparation methods, and so on. Tea is classified by the method of processing as follows:

Green Tea

It is the most popular in most places in China. It is the best drink for summers as it is cool and fights inflammation, or relieves fever.

Fresh tea leaves are baked to remove the bitter taste. Quality green tea is picked around Pure Brightness (beginning around April 4-6) and Grain Rain (beginning around April 19-21). The water is clear and the leaves remain green.

The temperature of water should be varied according to the type of green tea. Generally, water temperature of 85 degree Celsius is the best.

Well known green teas include Longjing from the West Lake, Biluochun from Wu County, Suzhuo, Jiangsu Province, Huangshan Maofeng from Mt. Huangshan in Anhui, and Junshan Silver from the Hills of Junshan, Dongting Lake , Hunan Province.

The tonic effect of green tea has been known since long. Its radiation-resistance effect makes it a top choice for people who sit before computers for long hours. women prefer it since it reportedly helps keep one fit and has a whitening effect on skin color.

Fresh tea is not appropriate for everyone, as some unwholesome substances may not have oxidized because of its certain medical effect.

Black tea

It is fermented tea. Unlike green tea, black tea does not lose its fragrance easily. So it is suitable for long-distance transportation. This explains why it was exported to the West. Black tea is believed to warm the stomach and is good in autumn and winter.

The most famous black teas include Qi Hong, Dian Hong and Ying Hong. Hong means red; black tea is called Hong Cha, red tea, in Chinese.

Qi Hong originates from Qimen, Anhui Province. It has been the favorite black tea among Chinese black tea connoisseurs since it was developed in 1876. By 1939 this type of tea accounted for one-third of black tea consumed in China. Qihong, Darjiling from India and Uva from Sri Lanka are the world's three major types of black tea.

Dian Hong is from Yunnan as Dian is the short name for Yunnan. The area's favorable climate ensures the widespread production of black tea, especially in southern and western areas.

Ying Hong is from Yingde, Guangdong. The British royal family enjoyed its unique sweetness with the flavor of milk.

Oolong tea

It reminds tea gourmets of gongfu tea, which features a whole set of tea wares from a small oven to a tea pot and tiny tea cups. Gongfu means skill. Tea is poured into tiny teacups one by one.The three major oolong growth areas are Fujian, Guangdong, and Taiwan. Tieguanyin has become the representative of oolong tea although the most precious is Dahongpao (Big red robe)

Brick tea

Tea compressed into the shape of brick. It is very popular among the Tibetan, Mongolian and Uigur for making yak butter tea or milk tea. For nomads, this kind of tea is easy to transport. There are many places in China producing brick tea, including Hunan, Hubei, Sichuan, Yunnan and Guangxi Zhuang Autonomous Region. Sichuan is the largest producer of broick tea.

Pu erh tea

It is grown in Yunnan province. Pu erh has come into trend among white-collar workers in major cities owing to its unique earthy mellowness.

Scented tea

Ir is a mixture of flowers with green tea, black tea or oolong tea. The flowers include jasmine, orchid, plum, gardenia, rose, and sweet-scented osmanthus with jasmine being the most popular. There are strict rules about the proportion of flowers to tea. If there are too many flowers, the scent of flowers will dilute that of tea; if they are too few, the tea is not perfect. Scented tea is sweet, pleasant and delightful to the palate. Fuzhou in Fujian Province and Suzhou in Jiangsu Province have long been famous for jasmine tea.

Tea Waes

Though not as strict as the tea ceremony in Japan, certain rules govern the Chinese understanding of tea. Take tea wares as an example. Green tea goes with white porcelain or celadon without a cover; scented tea with celadon or blue and white porcelain with a cover; black tea goes well with purple clay ware with white inside glaze, or with white porcelain or warm colored wares or coffee wares; and Oolong tea is also excellent in purple clay ware. In a word, the harmonious combination of function, material, and color of tea ware is essential to excellent tea

Tea wares consist of ovens, tea rollers, teapots, cups, tea bowls, and trays and so on. Nowadays with the development of tea procedure, we can make a cup of tea with a single porcelain cup. Following are the most essential tea ware-tea cups and teapots.

The custom of drinking tea propelled the development of the porcelain industry. Tang scholars preferred green porcelain from Shaoxing , Zhejiang province. This kind of green porcelain was like crystal or jade with elegant design and exquisite decoration. Since the true color of tea was set off beautifully in this dainty cup (ou in Chinese) Moreover the size and design of the cup was best suited to the tea drinking habit of that time and allowed for cooking tea powder with green onion, ginger, dates, tangerine peels and peppermint, then drinking the whole liquor-like soup.

The preference for green porcelain or white porcelain was suddenly changed to black glazed teacups in the Song Dynasty. Scholars emphasized the white foam that formed when boiled water was added to the teacup was the most desirabble foam, best presented in black tea ware. Furthermore, it was easy to observe the foam in the upturned dipper-like teacups. Black glazed tea ware from Fujian was dominant, while purple clay tea wares emerged in Yixing, Jiangsu.

In the beginning of the Ming Dynasty, tea was made by pouring boiled water onto loose tea leaves. The tea liquor turned yellowish white, so snow-white teacups replaced the black-glazed tea ware of the Song Dynasty. In the middle of the Ming, with the advent of purple clay tea ware, focus was not limited to the color contrast of tea liquor and tea ware, but switched to the fragrance and taste of tea. The production of various teapots came to its pinnacle.

Chinese Cuisine - Alcholic Beverages

Many Chinese alcoholic drinks are quite distinctive from those of other countries. An important component of Chinese cuisine and culture, the use of alcohol can be traced back to the dawn of the nation's history. Over the centuries many different kinds of alcoholic drinks have been developed and brewing methods as well as distillation has become more sophisticated. The way of consuming these desirable products has become a vital part of custom and culture.

Liquor

Chinese liquor, which is one of the six world-famous varieties of spirits (the other five being brandy, whisky, rum, vodka, and gin), has a more complicated production method and can be made from various staples - broomcorn, corn, rice, and wheat. Opinions regarding the origin of this liquor are divided but in the main there are four possibilities varying from the Eastern Han Dynasty (25 - 220), Tang Dynasty (618 - 907), Song Dynasty (960 - 1297) to the Yuan Dynasty (1271 - 1368), but most people tend to agree that it actually dates from the Song Dynasty. Based on this long tradition, today's distillers create a spirit that is crystal clear, aromatic, and tasty. The most famous brand is Maotai and this holds the title of the 'National Liquor'. It is said that an empty bottle that was once filled with Maotai will emanate its fragrance after a few of days. There are other excellent brands also such as Wuliangye and Luzhou Tequ. These were both award winners at the Panama International Exposition. To facilitate its slow maturing process, the spirit is stored for 4 - 5 years, over which time the full fragrance and flavor develops, thus ensuring that it is a most enjoyable beverage to offer honored guests.

Yellow Wine

As one of the world's ancient wines, Yellow wine, is unique and traditional in China. With a history going back some 5,000 years, it is renowned for its yellow color and lustre. Made from rice and sticky rice, the alcohol content is usually 10 - 15 per cent. After the fermentation process, the wine has a balmy fragrance and is sweet tasting with no sharpness. The wine has a wide appeal and is often used for culinary purposes as well as a beverage. The most popular brands of yellow wine are made in Shaoxing, Zhejiang Province and in Shandong, while Hongqu yellow wine is made in Fujian.

Fruit Wine

Fruit wine is mainly made from grapes, pears, oranges, litchis, sugarcane, hawthorn berries and waxberries and all are quite palatable. Fruit wines possibly have the longest history and there is even a legend that apes brewed wines based on the natural fermentation of fruits; while the man-made wines appeared later. Wine was probably brought into China from the western region in the Han Dynasty (206 BC - 220) and was popular in the Tang Dynasty. Now the fruit wine production is quite widely produced, with grape wine being the most prominent.

Integrated Alcoholic Beverage

These drinks are created from wine and spirits to which the zest or fragrances from fruits, herbs or flowers has been added.. More exotic or medicinal concoctions can contain other plant or even animal derivatives. These blends include wines and medicinal beverages with a very wide range of aromas, flavors and benefits in which the various levels of alcohol and sugar content help to produce styles that are so unique to China. The craft of medical practitioners from ancient times has been well documented and there are many books detailing the art and methods of producing these health products. Alternative medicine is a vital part of tonic day-to-day Chinese life and medicines such as tiger-bone liquor, wolfberry wine, safflower wine, ginseng-antler wine, etc. are still produced and contribute to the extensive repertoire of treatments available.

Beer

Unlike spirits and many wines, beer has much lower alcohol content and is most commonly made from barley and hops. Although beer was not produced in China until the early 20th century, the historical records show that as far back as 3,200 years ago a light, sweet wine named 'li' was made using malted barley. It took time for beer to become widely accepted by the Chinese people but in modern China there is a thriving brewing industry and today there are many brands of quality beers which have become well-known and appreciated by beer drinkers both at home and abroad.

The symbolic serving and drinking of wine on various occasions and in different places can convey many meanings. It can express either joy or sorrow. In China, there is a saying that 'a thousand cups of wine is not too much when bosom friends meet together', which indicates the happiness between two confidants.There are frequent references to wine in well-known legends. Nearly all important occasions are celebrated with alcohol. The Spring Festival, which is a favorite time for family reunions, is probably one of the most significant when rejoicing is expressed by social drinking. During the Double Ninth Festival, people drink chrysanthemum wine to ward off evil and to wish their elders good health and longevity. Of course, no wedding ceremony is complete unless the happy couple symbolizes their love for each other by linking their arms to drink to their future happiness ( jiaobeijiu ), after which they offer a dutiful toast to their parents to thank them for the care they have given to them as children. Similarly, birthday celebrations and the ceremony to mark the 100th day following the birth of a baby will be solemnized with a toast of wine or spirits. In South China, when a baby girl is born, her parents will brew alcohol for her, bury it underground and keep it until she marries. Then they take the jar up and paint auspicious pictures upon it to give greetings.

Each ethnic group has some form of alcoholic drink with which to celebrate special festivals. For example, around the Spring Festival, Korean people drink their 'suijiu' to which rice, root of the balloon flower, cinnamon , red chili and so on is added, to ward off demons.

When drinking wine or spirits at table, both the host and the guests are expected to observe certain rules of etiquette and behavior.

The glass should be full of wine, else the guest will think they are lacking due respect. The elders and superior person or persons present should always be served first. A toast represents esteem, while refusing to participate in a toast shows the great irreverence and a lack of politeness. If a guest is genuinely unable to take a drink then he has to find another to do it for him in order to save face. When making a toast, everyone is required to stand and lightly touch each others' cup, ensuring that the junior's cup is held lower than that of their superior. The cup should be emptied and inverted to show that no wine remains. Drinking with a single draught symbolizes boldness and an uninhibited character. Those who cannot manage to do so should explain in advance in order to receive a kindly understanding of their situation and thus ensure that no one is offended.

As an inseparable part of alcohol culture, the practice of giving a toast has been a ritual since ancient times. Entertainment of various kinds has been offered to people who are taking a drink in order to add to their enjoyment. Performances that may include song, dance, acrobatics, etc. as well as games like 'Jiuling' (in Chinese) are all widely popular. This is highly representative of Chinese hospitality. Here we talk about Jiuling in particular, for it is unique to China.

Jiuling has a long history dating back to the Western Zhou Dynasty (11th century BC - 771 BC). Originally it was introduced to regulate people's drinking habits and so ensure that they should observe rules of etiquette while not drinking to excess. It was during the Warring States Period (476 BC - 221 BC), that Jiuling evolved to include ways in which a toast could be made. This process thrived more and more until the Tang, Song, Yuan, Ming and Qing Dynasties along with the development of wine production. The Jiuling became quite fashionable and even artistic in its form thus meeting the elegance of intellectuals and the practices of the common people.

The most popular forms are as follows:

Common Jiuling: These games do not require a great deal of expertise and are thus easy to learn and play. Dice are rolled and contestants have to guess number of spots. Those who make an incorrect guess pay a penalty by taking a cup of drink.

The "Gong Show" is another popular pastime. A person beats a drum or gong behind the scenes, the other people sitting around the table will quickly pass a flower from one to another. When the drummer stops, whoever has the flower will drink and even give a simple performance according to the rules.

"Finger guessing" is interesting. Two people stretch out fingers at the same time while shouting out a number from 2 to 20. If one shouts out a number that is equal to the total number of fingers extended, then he will win, while the person shouts a number that is less, will lose the game and has to take a drink as a punishment. To add to the fun of the game, the players do not just give the numbers but will say a relevant phrase such as 'two kind brothers' to represent 2, 'three stars shining' (3), 'making a fortune in four seasons'(4) and so on..
Literary Jiuling: has a more sophisticated style and consequently in ancient China only educated people could enjoy it. They also thought up many ways in which to play, such as asking riddles, connecting idioms, composing couplets or verses, telling stories or jokes, and so on.

Alcohol Wares

Earlier the wine produced in China was not as we know it today. The fermented product had a thick creamy consistency and was eaten, not being suitable for drinking. Thus the vessels used were more or less the same as those used for other food such as bamboo bowls. Archeological finds dating from as early as the Neolithic Period, show that pottery had been brought into use and consequently drinking vessels were produced in a variety of forms from a simple cup to those with handles and elaborate shapes. Usually, the higher the quality of the vessels, the more dignified or important was the owner.

Bronze vessels became the fashion during the Shang Dynasty (16th -11th century BC), and these took on four different forms: there were those that were used for heating their contents, those that would contain a quantity of wine for serving such as jugs or flagons, actual drinking vessels, and those that were used for storage. Apart from the basic designs there were those that were quite elaborate and which were a symbol of social status. Such vessels were produced in the shapes of the tiger, elephant, rhinoceros, ox or sheep, etc. something that demonstrates the high standards of manufacturing skills that had been attained at the time.

Lacquer vessels became popular in the Han Dynasty (206 BC - 220). As it was the custom for people to sit on the floor of their dwellings, the vessels would have been set there for them. This meant that the shapes tended to be low and chunky, often with ear-like handles. Excavation of the Mawangdui Han Tombs, revealed some 90 ear-handled cups that are evidence of the artistic skills employed in their production. From the Jin Dynasty (265 - 420) onwards, people liked to sit on a divan or bed, and this led to the introduction of tall and thin-necked cups.

The design of porcelain vessels produced during the Tang Dynasty (618 - 907) surpassed the earlier vessels and they were much smaller and more delicate. This material continued to be used until the Ming and Qing Dynasty. The bowls and stoups with their blue and white flower patterns were quite an art.

Aesthetic Vessels

Historically, the more unique vessels have been made from special materials such as gold, silver, ivory, jade, cloisonne, and so on. Although they were never in common use, they occupy an important position because of their high artistic value. The following descriptions are of very special wine vessels:

The Luminous Cup: This distinctive cup was made of jade in Mt. Qilianshan which was said to have the function of helping keep the contents wholesome and now it is highly regarded for its aesthetic value.

Backwards-flowing Flagon: This can be seen in the Shaanxi Provincial Museum. The flagon was produced during the Northern Song Dynasty (960 - 1127). It has a round body and what appears to be the lid is like a persimmon pedicel. Its handle bears a phoenix which seems to be raising her head and about to take flight. The spout is carved as a female lion from whose mouth the wine can pour. Under the lioness is her son, - the suckling little lion adds more yet interest to the body. The belly of the flagon is decorated with a peony flower pattern. On the underside of the flagon there is a hole like a plum blossom. It is here that the wine is poured into the vessel and the design is such that the liquid does not run out when it is returned to an upright position.

Nine-dragon Fairness Cup: This is another cup from the Song Dynasty. A dragon is carved on the inside of the cup and there are eight painted dragons on the outside, hence the name 'nine-dragon cup'. Beneath them is a round tray with a hollow pedestal. When the wine is poured in properly, it cannot leak but if a certain limit is exceeded then all the wine will be absorbed into the pedestal.

Dushan Dayuhai: In Beijing's Beihai Park there is a large black jade urn that weighs 3,500 kilograms (7,716 pounds) and that can hold 1,800 kilograms (3,968 pounds). On its exterior there are powerful engravings of living dragons and beasts emerging from waves. It is said that this urn was transported in 1256.by the Yuan Dynasty's first emperor to reward heroes at a great feast.

Chinese Cuisine - Food

The development and diversity of the delights of Chinese cuisine represent China's long history. With each dynasty new recipes were created until the art of food preparation reached its peak during the Qing Dynasty (1644 - 1911). The dinner called Man Han Quan Xi which incorporates the best of Man and Han Cuisine is rated the highest in esteem as it involves countless dishes, each with its own distinctive flavor and appeal. In its preparation and presentation, this veritable banquet typifies all of the culture and culinary arts that have been perfected over centuries and is a comprehensive blend of taste, instruments, and manners. It is no exaggeration to say that Chinese cuisine is dainty, in its items, aesthetics, atmosphere, and effects.

Eight Cuisines :

The diversity of geography, climate, costumes and products have led to the evolution of the 'Four Flavors' and 'Eight Cuisines' . As catering is a living art, sub-classifications continue to increase. This includes the dishes in various flavours and tastes created by expert chefs, local specialities in cuisines, the cuisine of the majority Han people and the many minorities who have their own fantastic traditions and appeal.

Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments. For the cooking process, chefs pick various ingredients and seasonings while employing unparalleled complicated skills to create a masterpiece perfect in all senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor. The facility to partake of these delights is also distinctive - chopsticks!. The use of two simple sticks in this way is an art in itself and chopsticks have determined the way in which Chinese food is presented at table.

Cuisine can rise to many different occasions from luxury court feasts, fetes, holy sacrificial rites, joyous wedding ceremonies to simple daily meals and snacks. The art of a good cook is to provide a wholesome and satisfying dish to suit the occasion.

Chinese Medicinal Cuisine: Good cuisine has the effect of prolonging life, sustaining the constitution and promoting energy and in this respect bears some relationship to Chinese medicine.

Food Culture : Just as the ingredients of each dish and presentation is important, table manners and courtesy among diners are very much part of the Chinese cultural tradition. The high art of Chinese cuisine can be truly enjoyed to the full only by combining excellent food with good manners.

Minority Cuisine : It also has its own flavor and appeal in ethnic groups, which is quite distinctive.

Colorful, aromatic and delicious are characteristics of China's varied cuisines. Wherever you find yourself in China, your senses are tested to the extreme whilst enjoying the unusual dishes, often unique to the area you are visiting.

Chinese cuisine's entree normally strives for three to five colors, made up of the main ingredient, with more secondary ingredients of contrasting colors and textures. These are prepared and cooked to enhance their own qualities, with the use of appropriate condiments and garnishing, enabling the chef to present a delicious platter of fragrant delicious art.

In prepared dishes, the stronger fragrant aroma stimulates one's appetite, by using scallion, fresh ginger, root garlic or chili pepper; with the use of wine, aniseed, cinnamon, peppercorn or sesame oil. Complementary nuances are added. Soy sauce, sugar, vinegar and other seasonings may used discreetly, adding to the complex play on the taste buds.

All chefs of the Chinese kitchens, professional or in the home, strive for harmony of sight, smell, taste, texture, so that each individual dish has it's unique features highlighted; contrasted and balanced if it is a dinner of many dishes, be it 3, 6, 9 or 12. The flavors must not overpower, yet subtle enough to meet the tastes of those dining and to play on the eaters' real and imagined visions of the dishes and its ingredients. Complex or simple dishes may be prepared quickly or much longer. Over festive periods, well meaning felicitous names of dishes keep many people trying to guess what they are about to eat, thereby adding fun to eating.

Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes their styles are completely alien despite the fact that two areas are geographical neighbors.

Shandong Cuisine

This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking seafood, soups, meat and offal. The recipes are those that once delighted the royal court and were served to the emperor. The typical menu can include many delicate dishes such as:

Braised abalone - smooth, delicate, fresh and savory

Sweet and Sour Carp - with crisp exterior and tender fish interior, a little sweet and sour

Bree with a complex - clear, mild and fresh

‘Eight Immortals Crossing Sea teasing Arhats' - This is a starter before a celebration feast. It is luxurious and traditionally uses as its eight main ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is flavored with fish's swimming bladder and fish bones. These symbolize the eight immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of chicken breast.

Guangdong Cuisine

Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. The sauted dishes always rely upon exquisite presentation involving cutting and carving skills. Typical menu can include the following:

Chrysanthemum fish - chefs with expert cutting techniques shape the fish like chrysanthemums, each individual morsel being convenient to enjoy with either chopsticks or forks.

Braised Snake porridge - choose rare meat of cobra, grimalkin, and pullet, braised elaborately, also called 'Dragon and phoenix contending' (Long Feng Dou).

Roast suckling pig - a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma.

Sichuan Cuisine

This combines the cuisines from Chengdu and Chongqing. From as early as the Qing Dynasty (1644 - 1911), books had systematically recorded a total of 38 cooking methods like to scald, wrap, bake, mix, stew, and adhere, etc. it features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes' (sweet, sour, tingling, spicy, bitter, piquant, and salty), and 'eight flavors' (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking). Delicious dishes menu includes:

Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman's bean curd).

Lamp-shadow Beef - with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear.

Lung Pieces by Couple - a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.

Gong Bao Ji Ding -In Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.

Hunan Cuisine

Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices. Stewed fins, fried fresh cabbage with chestnuts, Dong Anzi chicken, immortal chicken with five elements, are of the highest reputation.

Stewed fins - had been famous during the Qing Dynasty. Choice fins, chickens, pork are stewed in chicken soup and sauce, tasting really fresh and mellow.

Immortal chicken with five elements - means to put five elements, litchi, longan, red dates, lotus seeds, and medlar, into the body of a chicken, then to braise. The taste is rather peculiar but it is said to have the effect of strengthening the constitution.

Jiangsu Cuisine

Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach. The cuisine has several branches, including Shanghai cuisine, Nanjing cuisine is known for its duck recipes, Suxi cuisine with flowery hue, etc. The most highly recommended courses are:

Three sets of ducks - an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!

Boiled dry thread of Tofu - With the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup. When chicken pieces are added to the soup, the dish is called 'chicken dry thread'; likewise, when shrimp is added, it makes 'shrimp dry thread'.

Lion's head braised with crab-powder - There is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.

Zhejiangze Cuisine

As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification Ningbo's softness and originality, and Shaoxing's pastoral interests. Hangzhou was once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to give the cuisine dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory. The main diishes are:

West-lake braised fish in vinegar - is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since.

Shelled shrimps cooked in Longjing tea - As the Longjing tea is taken from the best tea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.

Fujian Cuisine

Fujian cuisine has 4 distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into 3 pieces and into very thin thread. The soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates. There are countless appealing dishes, Some of them are :

Fried golden bamboo shoot with chicken mince - Every 100g of winter bamboo shoots will be cut into 500- 600 strips with the same length and breadth. Then they can blend with the very small pieces of chicken.

Buddha jumping over the wall - The most famous and classical dish, which has a long history since the Qing Dynasty.

Dongbi dragon pearl - It chooses materials from the rare longan trees of thousand year's history in Kaiyuan Temple in Quanzhou, the delicate scent is rather catching.

'Fried Xi Shi's tongue' - is made from the locally produced Fujian mussel. According to legend the concubine Xi Shi of the king of Wu state was thrown in the sea tied to a huge stone by the wife of Gou Jian, the king of Yue who destroyed Wu, to prevent her husband being seduced by her beauty. In the area of the sea where she sank, a special breed of mussel appeared and this was said to be Xi Shi's tongue.

Anhui Cuisine

It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Ahhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking. Among these delicacies, some of the traditional ones are outstanding:

'Braised turtle with ham' - The oldest dish using the special 'Mati turtle'. The delightful taste of this dish has inspired poets.

'Fuliji Grilled chicken'- The cooking technique was derived from Dezhou braised chicken of Shandong Province, with improvement of the technique by the Fuliji chef.
The grilled chicken is golden and tempting, and the meat is so well cooked that it falls easily from the bone.

Other Cuisines

In other places there are also great tastes such as Beijing cuisine, Dongbei cuisine, Uygur cuisine and Huibei cuisine. As the capital of China, Beijing has always enjoyed a selection of delectable cuisines and offers a vast variety of dishes from all over the country. Consequently, no matter where you visit, there will be fascinating food that you can enjoy.
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Sindhi Cuisine

The Sindhis are originally from Sindh, now a part of Pakistan. Since the sindhis were under Muslim rule for centuries, Muslim influence on Sindhi food is strongly felt. In he 8th century, the Caliph of Bhagdad sent his general, along with his Arab soldiers to march over Sindh,. The Arabs fought and defeated the Rajput rulers and took over Sindh. From the Arabs, Sindh was taken over by the Mughals, who were fascinated by its difficult terrains, its vast stretches of desert land and iits mighty river, the Sindhu, which flowed fast and often very treacherously. Sindh also became an ideal hiding place for the Mughals. The great Mughal ruler Humayun is said to have taken shelter in the small village of Amarkot in Sindh to escape from Shershah, and it was here also that Pronce Akbar was born. Later, Dara, the step brother of Auramgzeb took shelter in Sindh fromhis brother. In 1590 Akbar annexed Sindh to Delhi and after his death, Shahjahan appointed his son Aurangzeb asthe governor of Sindh. Mughal rule abated in Sindh only with the coming of the Europeans on the Indian scene.

It is not surprising that the pullaos and biryanis and some of the most exotic dishes in Sindhi cuisine, are an influence of the Mughals. Besides the Muslims, the Punjabis too have influenced Sindhi food. This is due to the fact that both Punjabis and Sindhis mixed freely with each other through centuries of Muslim rule, for Punjab too like Sindh, was under the Mughals.

But this does not mean that the Sindhis do not have their own distinctive cuisine. The Sindhis have a rich heritage in traditional dishes,which have remained unchanged through the centuries. These include dishes like Palo Kok, and lotus stems cooked in earthenware pots. They are so old that their origin is lost in antiquity. Sindhis fancy themselves as gourmets and they are correct in their belief because they evince great interest in food. Today, Sindhi cuisine is recognized all over India. Sindhi halwas, mithais and above all, papads are unbeatable and eaten throughout India by people of various castes and creeds. They are also exported to various parts of the world. In Sindh only pure ghee was used in the preparation of food.

Papads and Kheecchas:

With every meal the Sindhis consume a large quantity of crisp and crunchy papads and khechas. These spicy preserves add zest to even the most prosaic of meals.

Fish:

Fish is a regular part of Sindhi food, but only fresh water or river fish, mainly hilsa and surmai, are favoured by the majority of Sindhis. However, pomfret has also gained popularity ever since the Sindhis migrated to India. Shellfish is not highly regarded and prawn is the only shellfish which is eaten.

Rotis:

The only bread popular in Sindh is roti which in Sindhi is called koki. The koki is prepared in a variety of ways, from plain to creamy to sweet to savoury, to the stuffed koki. Besides this the only other authentic Sindhi bread is called phulkas. Parathas are also popular but they are not of Sindhi origin but typically punjabi preparation. Kokis are ideal for breakfast, for taking to school o work, or for picnic and travel. They are not only very nutritious but also retain their flavour and appearance for a long period of time.

Mutton Recipes:

The Sindhis are not often very given to meat eating as is the case with most Indians. Only lamb is appreciated by them appears frequently in their diet. There are no recipes of either pork or beef. Beef is out completely because Sindhis are staunch Hindus, and pork is not eaten because Sindhis come from a Muslim country where the killing of pigs was absolutely taboo. Neither are there any outstanding poultry and wild game recipes because they are not favoured much by Sindhis. But the mutton dishes are deliciously satisfying, whether made into curries, fried or roasted or combined with vegetables.

Desserts and Sweetmeats:

Desserts are not unusual in Sindhi cuisine, being limited largely to a few standbys like halwas, sheeras and kheers. However, the art of sweet making is inmate in the Sindhis. This is evident from the fact that many sweetmeat shops belong to the Sindhis, where there is an amazing array of sweets to choose from.

Tea- time savouries:

The Sindhis are extremely fond of savouries, which are served with spicy chutneys and preserves. A typical Sindhi housewife offers her guests a plate of savouries as soon as they arrive. Whenever a guest is invited for tea it is more often a substantial meal, consisting entirely of mouth watering, delicious savouries which, if eaten once, cannot be easily forgotten.

Pickles and Chutneys:

No Sindhi meal is complete without a bowl of chutney and pickle. Every Sindhi housewife has jars of piquant pickles and chutneys in her pantry. Making pickles at home not only saves money but also gives an individuality to meals which is hard to come by in commercial varieties. At the same time, they are easy to prepare.

Rice:

Rice is eaten at least once every day in every Sindhi home. Usually plain boiled rice is served, but on special occasions, pullaos and biryanis with exotic garnishing are prepared. Most of the pullaos and biryanis are adapted from Mughlai cuisine Of special mention is yakhani pullao, which, though an authentic and original Mongol dish, has been taken up by the Sindhis with great gunto. Today no Sindhi wedding is complete without a dish of yakhani pullao on the menu.

Vegetarian Dishes:

Most of the Sindhis are vegetarians. This is probably due to the climate and geographical condition of their homeland. The climate of Sindh is such that bountiful crops of a variety of vegetables are produced all the year round which ake it possible for the people to exclude meat from their diet completely. Vegetables of all types are so overwhelmingly popular in Sindhi cuisine, that the infinite variety of vegetable recipes surpasses in taste and appearance even the best of non vegetarian dishes.

Kasmiri Cuisine

The history of modern Kashmiri cuisine can be traced back to the 15th century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir.

The ultimate formal meal in Kashmir is the royal Wazwan. If is made up of 36 courses, out of which about 15-30 can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his attendant wazas. Guests are seated in groups of 4 and share the meal out of a large metal plate called the trami.

The meal begins with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. Then the tramis arrive, heaped with rice, quartered by 4 seekh kababs and contains 4 pieces of methi korma, 1 tabak maaz, 1 safed murg, 1 zafrani murg, and the first few courses. Curd and chutney are served separately in small earthen pots. As each trami is completed, it is removed, and a new one brought in, until the dinner has run its full course. 7 dishes are a must for these occassions -- Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba. The meal ends with the Gushtaba.

Konkani Cuisine

Malvani cuisine, is a variation of the Karwari and Goan cuisines peppered with associations with the Gaud Saraswat Brahmin community.

This is perhaps the only region in which boiled fish is used for the famous coconut-based curries. In most other regions and styles, fish is generally fried before being cooked into the curry. What distinguishes Malvani fish curries is not just the variety of gravies but also the variety of recipes for the same kind of fish made by a dazzling permutation and combination of spices and ingredients and "dry to wet" cooking styles.

Mackerel alone is made with more than 50 recipes; the more popular of these are Udad, Methi, Tikhalen, Kalputi, Dabdabeet, Suken and Tirphalanche. Shell fish is another speciality of the region. The speciality of Malvani food is its delicately balanced punch As in Goa, some chicken, mutton and wild boar preparations called Xacuti are available. Derived probably from Portuguese etymology, the dish is equivalent to the Marathi Saguti.

Some years ago, Pernemchi Xacuti used to be available on the menu of one of the five-star hotels in Bombay. Every Malvani-Karwari-Goan or Saraswat meal is rounded off with a delicately fragrant, carmine coloured brew, the Solkadhi. This is made from Kokum, the dried peel of the luscious red fruit, Ratamba or Garcinia, which the Portuguese brought into India along with chilies and potatoes from the land of the Incas and Aztecs

Goan Cuisine

Goan cuisine is a blend of different influences. The staple food in Goa is fish, both among the Hindus as well as the Catholics. But there is a vast difference in the foods of these two communities. This is because the Christians also eat beef and pork which are prohibited in most Hindu households. Hindu Goan food has not picked up any Portuguese influence. The Christian food has been influenced not only by the Portuguese, but also by its overseas settlements. However, it has not been a one way transfer. The Portuguese and other settlements have adopted many Goan recipes. An example is canjade galinha, which is a type of chicken broth with rice and chicken pieces, and is originally a Goan recipe. Another example is arroz doce, which is a Portuguese adaptation of pais or kheer (sweetened rice) found in India.

Bengali Cuisine

To the casual taste, Bengali food means rice and fish. This is because Bengal is on the monsoon-drenched east coast of India. The other characteristic is the use of coconut, which is the usual characteristic of coastal cuisines. Which is also clear in the the cuisine of eastern Bengal (Bangladesh). Unlike other coastal kitchens, however, coconut oil is not used. The preferred cooking medium is mustard oil. Bengali spicing is somewhat different from the norm in the heartland of India, but similar to that used further east.

The utensils used in a Bengali kitchen are very similar to those in other parts of India. Such as the karai, a deep hemispherical vessel for deep frying, the hanri, a deep pot for boiling, the degchi, a deep rimmed flat bottomed pot for cooking, the tawa, a flat cast iron griddle for rotis and parathas, and the sil-nora, a grinding stone for spices. The traditional cutting instrument is the wicked looking boti, which is difficult to use and requires some practice. It is now slowly being replaced by knives. Dry sweets, made of chhana or grated coconuts are often shaped in molds.

The food was traditionally eaten on plates made of bell metal or stone. Traditionally, to eat food people would sit cross legged on mats with plates and bowls placed in front of them on the floor, or on a small wooden pallet.

The Cuisines of India

Most Indian cuisines are characterized by the use of spices. Indian cooking involves the use of a larger variety of vegetables compared to other well known cuisines. Within these recognizable similarities, there is an enormous variety of local styles.

In the north and western regions Kashmiri and Mughlai cuisines show strong Central Asian influence. In the east Bengali and Assamese styles are influenced by East Asia. All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute the relative lack of fresh vegetables. Tamil food. is characterized by the use of tamarind to impart sourness. The Andhra kitchen is characterized by excessive amounts of chilies. All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the regions of the north-eastern foothills and along the coasts, a large variety of rice is used. Potatoes are not used as the staple carbohydrate in any part of India.

Modern India is going through a period of rapid culinary revolution. With urbanization and consequent evolution of the patterns of liiving, home-cooked food has become simpler. Restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton, dosas and Jain pizzas are popular with Indians in cities