- Hong Shao Dou Fu (Red Cooked Pork with Tofu)
- 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.
- Ma You Ji Mi Fen (Sesame Chicken with Rice Noodles in
Broth)
- To make this simple soup, one sautees a chopped up whole
chicken in sesame oil, ginger and sake, then simmers it in a
light broth with noodles.
- Shuan Niu Rou (Mongolian Beef Fire
Pot)
- 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.
- Steamed Breads and Buns
- 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.
- Xang Su Ya (Crispy-Skin Duck)
- Crispy-skin duck is a popular Szechwanese dish that mixes the
textures of a tender, moist duck, the result of steaming, with a
crisp and flavorful skin, which is achieved by deep frying.
- Yan Su Xia (Crispy Fried Shrimp)
- In this dish
delicately seasoned shrimp are deep fried with their shells on, then tossed
in a salt seasoning. The shrimp are served with the shells on,
which adds an unusual light and crunchy texture.
- Yue Shi Kao Ya (Cantonese Roasted Duck)
- This dish gets its distinct flavor by a three-step process:
the duck is covered with a honey and wine coating, hung over
steaming water, then, finally, the duck is roasted.
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