#chuancuisine

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#jojosbizarremealstoday #今日食咗啲乜嘢 #breakfastandlunchtoday #japanesecuisine #日味道 #chuancuisine #川味道 #20180414 (at Central and Western District)

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China’s Regional Cuisines

China can be divided into many geographical areas, and each area has a distinct style of cooking. The ingredients used in the food are based on the natural agricultural products of the region. In Northern China, for example, wheat is eaten more than rice as a staple food. Food using wheat as its main ingredient, such as noodles and dumplings are prevalent there. China’s Southern cuisine uses far more rice, with such staples as rice noodles and zongzi – sticky rice wrapped in leaves. Southern food, is typically more spicy, and many minorities eat chilies every day.

Chinese cuisine can be categorized into Eight Distinct Regional Cuisine—Chuan Cuisine, Cantonese Cuisine, Lu Cuisine, Min Cuisine, Su Cuisine, Xiang Cuisine, Hui Cuisine and Zhe Cuisine.

Chuan Cuisine

Sichuan Cuisine is the most widely served cuisine in China. The dishes of Sichuan Cuisine are famous for their hot and spicy flavor. An outstanding facet of Sichuan dishes is the delicate use of pepper or chili. The methods of cooking vary according to the texture required. Fast-frying is the most widely used cooking method.

Sichuan Cuisine wins universal praise for its hotness, sourness and numbness it produces, which are rare in other regional cuisines. These together sum up the unique flavor of Chuan Cuisine, which enjoys a good reputation as a cuisine that is “one dish with one flavor and one hundred dishes with one hundred flavors”.

Although, Chuan Cuisine is served at every corner of the world, the most authentic Sichuan food is still to be found at its hometowns: Chengdu and Chongqing.

Typical Sichuan Dishes

   Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Do you love it?

Here is a story about Mapo tofu. At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Her tofu dishes are quite popular among the guests. However some guests told her that they want to eat some meat rather than just tofu. So she bought some beef and cut it to granules and adding the beef into her tofu. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu.

Mapo Bean Curd is bean curd set in a chili-and-bean based sauce, which is usually a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Seasonings include water chestnuts, onions, other vegetables, or wood ear fungus. The taste of Mapo Bean Curd is fittingly described as numbing, spicy hot, fresh, tender and soft, aromatic and flaky. Mapo Bean Curd is easy to find outside of China.

From the healthy consideration, tofu or bean curd is considered as one of the most nourishing cooking ingredients. There are many types of tofu product on market from soft tofu to firm tofu, from tofu skin to dried tofu etc. Surely, the cooking methods actually depend on the texture of the ingredients. For marinating, soft tofu is more fitful than firm tofu and for stir-frying and deep frying, firm tofu is better than soft tofu.

Like Chinese Food? See Cantonese Cuisine Next Time!