Eight Famous Cuisines of China

Yellow River Fish: this dish is made of Yellow River carp. The carp will be fried first, and then served with cooked sauce which is made of sugar, vinegar and starch. The fish meat is crispy outside and tender inside. The dish tastes sour and sweet and a little salty.

Dezhou Stewed Chicken: the bones will be removed from the chicken, then the chicken will be coated with a sugar sauce and be deep-fired in oil to 70% mature, at last, stew the chicken in a sauced water for several hours. The chicken skin of this dish is bright and ruddy, and the meat is fat and tender. It tastes and smells sweet.

Mapo Tofu: the main ingredients of this dish are tofu and ground meat. The essence of this dish is the hot and spicy sauce. The dish is especially tasty with spicy and tongue-numbing flavor, and it looks bright with red color.

Twice Cooked Pork Slices: this dish is made of sautéed sliced pork with pepper and chili. “Twice Cooked” means the pork will be boiled in water first, and then be fried with pepper and chili. Its tastes a little sweet and spicy and the color of it are red and green.

Sliced Boiled Chicken: the raw material of this dish is pullet or capon which only weighs 1,500 grams. The chicken will be boiled to 80% to 90% mature over low heat. When eat, dip the chicken meat into a sauce which is made with salt, ginger, sugar and oil. The skin is loose and the meat is tender.

Soup of the Day: the Soup of the Day can keep the body health and its ingredients will be changed in accordance with the seasons. Normally, the soup will be braised for three or more hours. The flavor of hot day soup is fresh and light, while the flavor of cold day soup is thick and heavy.

Fotiaoqiang (meaning the Buddha jumping over the wall): this is a dish of steamed abalone with shark fin and fish maw and other precious ingredients in broth. The dish is famous for its high nutrition, which can boost immunity and delaying senescence. The flavor is light and tender enough to dissolve immediately in the mouth.

Chicken in Red Wine: this dish is made with fleshy hen’s meat and red vinasse (which is used frequently in Fujian Cuisine). The chicken will be boiled in the water first and then be pickled into the red vinasse for hours. The color of the dish is light red and the chicken meat has vinasse fragrance and good taste.

Squirrel-like Mandarin Fish: he mandarin fish’s bone will be removed, and it will be coated with egg yolks paste and be deep-fried in the oil. The fish should keep its head high and tail up. After being fried, it shall be doused with tomato juice. This dish is tender inside and crisp outside, properly sweet and sour.

Tofu Boiled in Chicken Broth: To make this dish, add crucian carp brain, crab roe, lard, ginger, shallots, etc. into chicken broth, and then, put the bean curd slices, dried shrimp, cooked diced meat and a little soybean sauce into the broth when it boils, at last, add some other seasonings to gain flavors. The flavor is non-greasing and fresh.

Shrimp Meat with Dragon Well Tea: this is a dish of fried shrimp meat and dragon well tea. The shrimp should choose big live river shrimp, while the tea should use fresh tea. Only two or three seasonings are added into this dish to keep the original flavor of the shrimp and the tea. This dish taste tender with elegant fragrance.

Lady Son’s Thick Fish Soup: the soup is made with mandarin fish. When cooking this dish, stew the mandarin fish first and then remove the skin and bone of the fish. After that, boil the fish with ham, mushrooms and bamboo shoots in chicken soup. This dish is fresh and tender, and it has a pleasant color.

Dong’an Vinegar Chicken: this dish is cooked with tender chicken, ginger slices and red pepper. The chicken will be first steamed about 15 minutes to 70% mature, and then be pickled with salt and sugar for 10 minutes. After that, fry the pickled chicken with ginger, shallot and other seasonings, and at last, thicken the chicken with starch water. The dish taste sour and spicy, and the chicken meat is very tender.

Steamed Mixed Preserved Meat: this dish use preserved pork, preserved chicken and preserved fish as raw materials. Steam the preserved meat in chicken soup and at last add some seasoning to it. This dish has thick fragrant smell with salty and sweet flavor. It’s bright red, tender and not greasy.

Boiled Fish with Pickled Cabbage and Chili: this dish uses black carp and grape juice as its raw materials. The fish is deep-fried with egg batter. The sauce of it is mixed sugar, white vinegar, salt, grape juice and green starch. This dish is crispy outside and tender inside. It tastes sweet and sour with aromatic flavor.

Fuliji Roast Chicken: the cooking procedures of this dish contain 12 steps. The chicken will be fried first and then braising in a sauced soup for a period of time. This dish has beautiful color. The chicken meat is savory, fleshy and tender but not greasy. When you eat it, the chicken meat is easily separated from the bone.