All Chinese cuisines in Guangdong Province (Guangdong), oftenconsidered to be the best, and had been considered for severalcenturies. An ancient Chinese proverb suggests that any search for theideal life anywhere, marriages and deaths, claiming that eating should be conducted in Guangzhou (Canton). Many Chinese emperors to southernareas of the dining pleasure, or summon or induce Cantonese chefs toBeijing Royal kitchen.
Excellent cooking in Guangzhou are many reason for issues of climate,sociology and history. Cantonese people, more than any other raceexcept France, believe they have to eat and not vice versa!
No, natural special kind of southern China. Most of their land is farfrom rich, and fears of food shortages and famine were ever-present,and meat supplies are limited. They are lacking in natural resources,yet they made up the native wit.
Nothing goes to waste in a Cantonese kitchen, no animal is a tabootopic, it is said that any display of Guangdong people to the sky isfair game! Another argument is that only claims to have four legsshould not eat a table!
Fresh is the key word in Cantonese cuisine. Twice daily trips to freshvegetables and meat market in Hong Kong is still the traditional habitsof housewives. Cooked food must looked as if they had just harvested,harvesting, tucked away in the South China Sea. Intelligent use ofnatural fat and decor, emphasizes the sparkling freshness of everydish, and cooking methods to improve rather than kill the quality ofingredients.
Steamed and stir-fried Cantonese chefs pride and most popular dish isthe seafood (a rich natural resources of coastal areas), pork (mostlyimported), poultry (mainly versatile chicken) and vegetables, it should be in a menu, under the influence of vegetarian beliefs of Buddhism andTaoism.
Seafood, duck and goose is popular among Teochew people in Shantou, heStates. Their cuisine, Taiwanese influence in the adjacent.
The strong, earthy taste preferences. Garlic and vinegar sauce is aspicy flavor dipped in foie gras. Marmalade is a sweet companionsteamed lobster. Fish is complemented with bean paste.
However, Chaozhou people perfect cooking two southern China moreexpensive and delicate composition of shark’s fin and bird’s nest soup.These two dishes were evidence of coastal seafaring heritage of thepeople of. Sharks are found in the South China Sea, the most optimalsupply will still be from the waters of the Philippines. Nests aregathered from steep cliffs, the saliva of swallows and thesolidification of the best raw materials, imported from the Gulf ofSiam, is extremely rare and delicious.
Century, the immigrant population, in response to the South Chinabrought both Cantonese and Chaozhou people in many parts of Southeast Asia, and the whole world.
Hong Kong is not just Asian crossroads intersection. It is a melting pot of culture and cuisine, can also be used to cook the traditionalcountry life Museum. Therefore, Chaozhou cuisine in Hong Kong’sprosperity, and visitors can also discover the joys of little-known forother southern Chinese cuisine, such as short songs, Hoklo and theHakka people “sea Gypsies”.
Jiangsu Province in East China Sea, Zhejiang, Fujian, together with twoof their neighboring inland provinces, make up the so-called OrientalStudies Institute in Chinese cooking. Recipes for different regions andvillages, hundreds of people were incorporated into the major port cityof Shanghai. “Shanghai cuisine, therefore, China’s most diverse.
External influences to the city in the 19th century (in modern livingin this Hong Kong after 1949 exiled in Shanghai opened “Russia”bakery). However, the climate is still a major influence. Coldestwinter for food, oil and sweet than in the South. Encouragesenervatingly cooling on hot summer bean vegetable development and foodpreservation was necessary, indicating Shanghai Restaurant specializesin pickled vegetables, fish, shrimp and mushrooms.
Braising, steaming and stir-frying is the most common form of cooking.Slow “red cooking” techniques need to be fast food, or some vegetableoil into something less appetizing.
Bread, noodles and dumplings are eaten more often than rice andordinary Chinese people’s love of seafood were obvious, though oftenform of salt. “Yellow fish, often using Distiller’s grains, for allmenus, restaurant business is booming in Shanghai and Hong Kong the”hairs “season of crabs every year in October and November, Rivercrustaceans every year.
Shanghai menu is almost geography lesson, and almost every professionstems from a particular city in the eastern part. For example, theShanghai crab and Song dynasty’s Garden City of Suzhou, which alsodesigned the honey ham, juicy China. Another garden city, Hangzhou, has been in the culinary invention of immortal beggar’s chicken, such asthe West Lake in Hangzhou is famous for its excellent watercress, fresh water fish, Chef honors many of their dishes in Shanghai “West Lake”.
Shanghai Fortune menu can be embarrassing. It also includes Cantoneseand Sichuan cuisine, as well as snacks and Nanjing dry-salted duckfast, Hangzhou, Wuxi and sour pork spare ribs or shredded fried eel orattractive professional … The list is endless.
Shanghai restaurants are generally informal, purely Beijing (Beijing)places to eat are often suitable for “China” stereotype of the Westernidea of the restaurant: Red damask, streaming su ti lamp and moreformal and more “Imperial” style.
A Peking duck dishes may be Beijing’s most famous culinary solemnrespect, Imperial noodles cooking dramatically juggling show at some ofHong Kong’s Beijing restaurant folderol is obvious. Smashing open claybaking complicated rituals of the beggar’s chicken is another cookingclass in Beijing.
This almost mythic three-day banquet, 365 dish, is a gourmet experiencefew can enjoy, but many Beijing cuisine is more convenient and cheaperthan first thought. “Rediscovered” dishes, such as Shad, attractedmany, a glorious crunchy “Taffy” like apples and bananas. “The wire”pancake, scallion pancakes, bread, noodles and heavyweight snack cakeis a favorite of tourists from the North. They also thanked Beijingchefs use sesame oil.
Imperial’s greatness is not in Hong Kong, Mongolia Grill order of theday. Fun, informal rules of Diners around the hot pot (“fire pot”),Campfire to reproduce ancient Mongolia Prairie atmosphere. Pickledpreserved a piece of meat, traditional mutton moat on a spoon intosimmering stock. Naughty side of sauce, boiled vegetables and dumplingsor noodles or order to complete satisfactory meal, this is a fun-filledexperience.
International travellers to understand the Similarities betweenMongolia and that cooking of Japan, Korea or Switzerland. Sichuancooking when they meet, they see other Similarities of Thailand-withthe hot and spicy cuisine, India and the United Malays nationalfoodstuffs at Occidental College in China, Sichuan province is namedafter the Chile-clad hot experience.
Distinctively different from all other Chinese kitchens, it developedin the fertile mountainous regions, are out of the mainstream, untilrelatively recently.
Even though many farmers as a peppery effect from the southern lands ofnon-Chinese, is a famous Sichuan Chile native bomb! FRY, to increaseits explosiveness, which stimulates both the taste and the palate.
Ginger, garlic, onion and other Brown peppercorns are added, and a goodSichuan chefs create amazing subtleties with them. You are in Thailand,There is a “short” kitchen to thrilling effect in which the tongue ismoderated. In all Sichuan restaurants, menus or ordering the robberswill be immediately advised of this dish is really cool, culture Fundhot, so Diners can select their preferred spiciness levels.
Sichuan specialties include smoked duck, wonderful complex blend ofcontrasts-cooking techniques. It is seasoned and dried orange peel,cinnamon, coriander, and other ingredients, and then marinated in ricewine and Japanese steamed smoked, and then in a sprinkled with camphorwood chips and fire red tea-gourmet’ the result is a fantastic trip!
Bamboo shoots and tofu are frequently in Szechuan cuisine, but they aresensitive and brilliantly in their survival in the texture of heavy-sauced recipe. Each platter, Sichuan are self-contained balancedflavor, sauce and seasonings is rarely seen.
No visit would be complete without a trip to Hong Kong one of theterritory’ of fine gold restaurant, tea house specializing in dim sum.Services in the daylight hours, snacks (literally meaning “to touch theHeart”) is a snack of freshly steamed Golden fried Chinese-Japanese-style “wine side dishes.” These. -Different examples of culinaryinnovations (engineering), many different kinds of characters.
Wide range of different varieties of dim sum restaurant scores,although the daily choices will always be Japanese steamed shrimpdumplings (HAR warranty), Japanese-style steamed pork and shrimpdumplings (Siu Yat), fried spring rolls (Quan Zu) and the Japanesesteamed BBQ pork buns (Cha Siu). Pastry women wheel their through thebusy teahouse, willingly allowing customers to lift up the lids of thebamboo shoes to identify and check the happy.
The Dim sum (including two or oven is inexpensive flat sneakers goldroom) so that visitors can enjoy diverse and fast food from the Sun tosunset in Hong Kong. Dim sum is the profession of the People isCantonese and the chef, cold as a specialist.
A glance through the Hong Kong Tourist Guide to dining andentertainment association’ immediately confirms Hong Kong’s position as an international hub in Asia. The territory of Indian boasts finechoice, Japan, Korea, Indonesia and Thailand restaurant. There are alsoBurmese restaurants. Luxury hotels restaurants in different cities inthe present multinational menus that are Asia’s flowers.
Kitchen is well represented,most in Europe notably in the hotel. Luxurykitchens are world famous Sharon France dish expenses haven for classicnew kitchen chef prepared by European master’s degree. Luxury hotelcompetition for food assessments and customized with a year roundparade and led a tour of a master’s degree. Each hotel sets out to makeat least one mark of Hong Kong’s culinary map.
Add competition to the Independent restaurants, communities and many ofHong Kong s comparative tastes Italy and France-Germany rivalry, is aplentiful menu. There are also restaurants specialized in Greece,Spain, Portugal, United Kingdom, Australia, Mexico and the United States kitchen. Lebanon and kosher are available,and Muslim visitorsfind restaurants specialized in halal meat. Vegetarians have a wealthof China or India selection menu. Fast-food fans are not forgotten bythe City food and beverage entrepreneur. Burger restaurant and pizzaparlors have found favor as well as local customers and major United States food chains have opened branches throughout the territory.Chinese-style fast food restaurants–from the corner of noodles, cafesand Street hawker food stalls-every day-long standby, seasonal snackscan be enjoyed at outdoor cafes and many gold counters Street.
The Status of Hong Kong as the dining capital of Asia is guaranteed.Hong Kong definitely offers some of the best value, the best Chinesecuisine and the most exciting variety of dining experiences.
So when eating on the spot in Hong Kong the Cantonese!