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    How to Cook dishes from China


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    China is a very large country (the 3rd or 4th largest in area depending on the method of calculation used and what is included), with the largest population of any country in the world. Each region of China has its own distinctive culinary style and flavors, the regions being, Anhui ("Hui"), Cantonese (Yue"), Fujian ("Min"), Hunan ("Xiang"), Jiangsu ("Su" or "Yang"), Shandong ("Lu"), Szechuan ("Chuan") and Zhejiang ("Zhe"). There is also of course a large population of people of Chinese descent in many other countries, and these communities have developed both new dishes and variants on pre-existing dishes, by adapating Chinese cooking techniques to local tastes and ingredients.

    In general, Chinese meals consist of two main elements:
    1. Main food (Mandarin: Zhushi) - Noodles, rice or steamed buns ("mantou").

    2. Accompanying dishes (Mandarin: Cai - literally translated this means "vegetable") Cai which in Mandarin means - Accompanying dishes of meat, fish or vegetables.
    Chinese food

    Some of the most popular Chinese recipes and dishes include:
    • Century egg - This is a method of preparing chicken, duck or quail eggs. The eggs are preserved for several weeks or months in ash, clay, lime, salt, and rice straw. As a result of chemical reactions caused in the egg during this processing, the yolk of egg becomes dark green with a sulphur-ammonia smell, and the white becomes a brown transparent jelly. Century eggs can be eaten on their own as a side dish, or they can used in an ingredient in other dishes such as porridge (congee), omelettes, etc.

    • Congee - A Chinese version of porridge. It is usually made from rice, but it can also be made from barley, cornmeal, millet or sorghum.

    • Dumplings - Steamed ("jiaozi"), fried ("guotie"), or boiled ("shuijiao") dumplings. They can contain vegetables, meat, or meat and vegetables.

    • Egg roll - Chopped vegetables, meat, and sometimes noodles, wrapped in dough. The dough is then dipped in an egg wash, and finally deep-fried. Egg rolls are often eaten as appetizers, are sometimes called "spring rolls". In the United Kingdom, the dish is sometimes known as "pancake roll".

      Egg rolls

    • General Tso's chicken - This dish is practically unknown in China itself, but is very popular in Chinese restaurants in the United States and Canada. It is deep fried chicken in a sweet and spicy sauce.

    • Kung Po (also known "Kung Pao") chicken - Spicy chicken. In China, the dish is made with Sichuan peppercorns, Shaoxing wine, and unroasted cashew nuts or peanuts. In the United States and Europe, the dish is often westernized using locally available ingredients and bell peppers.

      Kung Pao chicken

    • Peking duck - This dish originates from Beijing in China. It is made by glazing a duck in syrup and then roasting it, although in in the United Kingdom, the dish is usually known as "crispy aromatic duck" and is prepared using aromatic spices including five-spice powder, and by frying the duck instead of roasting. The key to eating this dish, is how it is served - the duck is carved in front of diners, and then eaten with steamed pancakes (Mandarin: pinyin), scallions and plum sauce.

    • Soy egg - A hard-boiled egg flavored with herbs and spices, and in soy sauce, sugar and water,

    • Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth soup.

      Wonton soup

    • Xiaolongbao - Steamed buns containing meat soup, seafood or vegetables. In the case of the meat soup containing variety, they are prepared by placing meat gelatin inside the bun before steaming, and the heat from the steam in the cooking process turns the gelatin into soup. Xiaolongbao can be made from raised or unraised flour - the version with raised flour are common throughout China (and are sometimes known as "baozi"), whereas the version made from unraised flour are most often eaten in southern China.

      Xiaolongbao

    • Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.


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    Chinese Cooking DVDs

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    Chefs: Lidia Bastianich, Susanna Foo, and Michael Kornick

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    Chinese Cookbooks

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    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    Fuchsia Dunlop
    Released: February 4th, 2013
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    Every Grain of Rice: Simple Chinese Home Cooking
    • Manufacturer: W. W. Norton & Company
    • Brand: Fuchsia Dunlop
    • ISBN: 0393089045
    • EAN: 9780393089042
    • PartNumber: colour illustrations
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    • Hardcover
    • Edition: 1
    • Number of Pages: 352
    • Author: Fuchsia Dunlop
    • Publication Date: February 4th, 2013
    • Release Date: February 4th, 2013
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    • Size: 9.99998 Inches by 7.7999844 Inches by 1.3999972 Inches
    • Weight: 2.7 Pounds
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    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Imatome Yun Naomi
    Released: May 8th, 2015
    Paperback (150 pages)

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    • Manufacturer: Rockridge Press
    • Brand: Imatome Yun Naomi
    • ISBN: 162315605X
    • EAN: 9781623156053
    • PartNumber: colour illustrations
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    • Edition: Gld
    • Number of Pages: 150
    • Author: Naomi Imatome-Yun
    • Publication Date: May 8th, 2015
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    • Weight: 0.79 Pounds
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    The Food of Sichuan

    By Fuchsia Dunlop

    Released: October 15th, 2019
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    • ISBN: 1324004835
    • EAN: 9781324004837
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    • Edition: 1
    • Number of Pages: 480
    • Author: Fuchsia Dunlop
    • Publication Date: October 15th, 2019
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    • Size: 10.7999784 Inches by 7.999984 Inches by 1.5999968 Inches
    • Weight: 1.46827866492 Pounds
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    Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

    By Hsiao-Ching Chou

    AMERICAN WEST BOOKS
    Released: January 30th, 2018
    Hardcover (256 pages)

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    • Manufacturer: Sasquatch Books
    • Brand: AMERICAN WEST BOOKS
    • ISBN: 1632171236
    • EAN: 9781632171238
    • PartNumber: Illustrated
    Details:
    • Hardcover
    • Number of Pages: 256
    • Author: Hsiao-Ching Chou
    • Publication Date: January 30th, 2018
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    Physical Description:
    • Size: 9.26 Inches by 8.29 Inches by 0.89 Inches
    • Weight: 2.0 Pounds
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    101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes

    By Jet Tila

    PAGE STREET
    Released: June 27th, 2017
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    • Manufacturer: Page Street Publishing
    • Brand: PAGE STREET
    • ISBN: 1624143822
    • EAN: 9781624143823
    • PartNumber: 25849235
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    • Number of Pages: 192
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    • Publication Date: June 27th, 2017
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    Chinese Cooking for Dummies

    By Martin Yan

    Wiley
    Released: October 6th, 2000
    Paperback (360 pages)

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    • UPC: 785555028876
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    • PartNumber: colour and b&w illustrations, index
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    • Edition: 1
    • Number of Pages: 360
    • Author: Martin Yan
    • Publication Date: October 6th, 2000
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    • Weight: 1.4991433816 Pounds
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    The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home

    By Diana Kuan

    Books
    Released: December 11th, 2012
    Hardcover (208 pages)

    The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
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    • ISBN: 034552912X
    • UPC: 884629319206
    • EANs: 0884629319206, 8601420343207, 9780345529121, 8601400449516
    • PartNumber: 9780345529121
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    • Edition: 11.11.2012
    • Number of Pages: 208
    • Author: Diana Kuan
    • Publication Date: December 11th, 2012
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    • Size: 9.29 Inches by 7.74 Inches by 0.78 Inches
    • Weight: 1.75 Pounds
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    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook

    By Kian Lam Kho

    Random House USA Inc
    Released: September 29th, 2015
    Hardcover (368 pages)

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook
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    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook
    • Manufacturer: Clarkson Potter
    • Brand: Random House USA Inc
    • ISBN: 0385344686
    • EAN: 9780385344685
    • PartNumber: 80-110 4-c photographs
    Details:
    • Hardcover
    • Edition: 1st Edition
    • Number of Pages: 368
    • Author: Kian Lam Kho
    • Publication Date: September 29th, 2015
    • Release Date: September 29th, 2015
    Physical Description:
    • Size: 10.26 Inches by 8.27 Inches by 1.23 Inches
    • Weight: 3.5 Pounds
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    The Modern Art of Chinese Cooking: Including an Unorthodox Chapter on East-West Desserts and a Provocative Essay on Wine

    By Barbara Tropp

    William Morrow and Company
    Released: November 1st, 1982
    Hardcover (623 pages)

    The Modern Art of Chinese Cooking: Including an Unorthodox Chapter on East-West Desserts and a Provocative Essay on Wine
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    The Modern Art of Chinese Cooking: Including an Unorthodox Chapter on East-West Desserts and a Provocative Essay on Wine
    • Manufacturer: William Morrow and Company
    • Brand: William Morrow and Company
    • ISBN: 0688005667
    • EAN: 9780688005665
    Details:
    • Hardcover
    • Edition: 1st
    • Number of Pages: 623
    • Author: Barbara Tropp
    • Publication Date: November 1st, 1982
    • Release Date: November 1st, 1982
    Physical Description:
    • Size: 10.5 Inches by 7.5 Inches by 1.75 Inches
    • Weight: 2.85 Pounds
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    Chinese Heritage Cooking From My American Kitchen: Discover Authentic Flavors with Vibrant, Modern Recipes

    By Shirley Chung

    Released: October 23rd, 2018
    Paperback (192 pages)

    Chinese Heritage Cooking From My American Kitchen: Discover Authentic Flavors with Vibrant, Modern Recipes
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    • Manufacturer: Page Street Publishing
    • ISBNs: 9781624146770, 1624146775
    • EAN: 9781624146770
    • PartNumber: 75 photos
    Details:
    • Paperback
    • Number of Pages: 192
    • Author: Shirley Chung
    • Publication Date: October 23rd, 2018
    • Release Date: October 23rd, 2018
    Physical Description:
    • Size: 9.04 Inches by 7.99 Inches by 0.4649597 Inches
    • Weight: 1.22136093148 Pounds
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