Beijing Food
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Beijing food is the most famous food of China, particularly known for Beijing Duck. Much of this fame comes from the fact that the Imperial cuisines were based out of there. Beijing Duck is a time consuming dish to prepare of oven roasted duck with a crispy brown skin. Thin slices of the skin are cut off and put onto a plate where it is wrapped with a fresh flour tortilla with plum sauce, cucumber, and green onion. The rest of the duck is used with additional dishes. The northern part of China has a cold climate unsuitable to grow rice, so wheat is the primary grain consumed. Northern Chinese eat more breads than those in the south, where rice predominates.
Cantonese Food
Cantonese food or Guangdong food is typically steamed, boiled or stir-fried. It is a very healthy food since it uses minimum of oil. The main ingredients of this type of Chinese food are seafood, pork, chicken and vegetables, but could include almost anything. You need white rice to accompany the meal to make it complete unless it is a special banquet. It is said, "the Cantonese eat every thing that flies except planes, every thing on the ground except cars, and every thing that is in water except boats." In Hong Kong, you will find all the cuisines of China pretty much, but Cantonese cooking predominates. In the morning you could have Dim Sum for breakfast and Beijing Duck for dinner.
Sichuan Food
What is typical of this southwestern province of China is the spicy taste of its food. Many Sichuan dishes are prepared using chili pepper oil, which gives a special taste to the food. The most famous Sichuan dish is the Gongbao (Kung Pao) chicken, fried with peanuts and chili pepper.
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