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Some Chinese Dishes
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Hong Shao Dou Fu (Red-Cooked Pork with Tofu)
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Red-cooked indicates any dish cooked slowly in a soy sauce-based liquid, which gives the food a rich, red-brown color. For this classic process one marinates the meat and tofu in a combination of soy sauce,
red wine, and sesame oil before quick-frying it in a wok. After this, the meat is braised slowly with vegetables in broth and a soy sauce-based sauce, to which a thickener such as cornstarch has been
added.
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Ma You Ji Mi Fen (Sesame Chicken with Rice Noodles in Broth)
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To make this simple soup, sauté a chopped up whole chicken in sesame oil, ginger, and rice wine, then simmer it in a light broth with noodles.
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Shuan Niu Rou (Mongolian Beef Fire Pot)
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This popular dish, introduced by the Mongolians in the north, originally migrated to China via Beijing. It is a form of table-top fondue, where the eater cooks pieces of marinated beef, tofu, vegetables, and noodles in a chicken broth. The meats and
broths vary from cook to cook, as do the dipping sauces that complete the meal.
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Steamed Breads and Buns
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A standard yeast dough is the basis of the many variations on the steamed bun in Chinese cooking -- some are sweet, others are savory, some are stuffed, others are shaped into delicate blossoms and
deep-fried.
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Xang Su Ya (Crispy-Skin Duck)
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Crispy-skin duck is a popular Szechwan dish that mixes the textures of a tender, steamed duck, with a crisp and flavorful skin, which is achieved by deep-frying.
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Yan Su Xia (Crispy Fried Shrimp)
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In this dish, shrimp are deep-fried with their shells on, then tossed in a salt seasoning. The shrimp are eaten shells on and all -- adding a light and crunchy texture.
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Yue Shi Kao Ya (Cantonese Roasted Duck)
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This dish gets its distinct flavor from its three-step cooking process: the duck is covered with a honey and wine coating, hung over steaming water, and then, finally, roasted.
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