Many people are familiar with Cantonese cuisine. Originating in Guangdong Province in southern China and neighbouring Hong Kong, it’s frequently their first taste of Chinese food.
Freshness is supreme in the Cantonese kitchen and it’s common to see live fish and seafood in tanks at the entry to fine restaurants.
Half an hour later these creatures are the mainstay of colourful dishes that are less spicy and often stir fried, a technique that preserves texture and flavour.
Fresh and Fantastic
While popular Cantonese dishes include roast suckling pig, crispy skinned chicken marinated in ginger and spring onion as well as steamed whole fish, many westerners find Dim Sum to be a favourite.
Dim Sum or Yam Cha (snacks) are small portions of freshly cooked specialities such as shrimp dumplings, sliced chicken and duck, vegetables and pastries served by waitresses wheeling laden carts.
Nothing contrasts more with the subtle style of southern cooking than pungent dishes prepared in Szechuan style. Szechuan or western region food and its cousin, Hunan or central region cuisine are peppered with garlic, ginger, onions and chillies.
The Szechuan style breaks most conventions of Chinese cooking as a spectrum of flavours; sour, salty, sweet, fragrant, bitter and hot can be tasted all at once. Menu standouts are Szechuan beef, Kung Pao chicken, cold noodles with peanut sauce and bacon and sour cucumber soup.
With experience you’ll notice subtle differences between Szechuan and Hunan styles. The former generally has a hot and peppery taste with the latter being either spicy and hot or sweet and sour.
Hunanese cuisine is not well known to Australians and New Zealanders. The same is true for the Shanghai style of cooking.
As expected, fish and shellfish find their way on to menus in restaurants in the coastal area around Shanghai. Cooks on the coast also use more Soya sauce and sugar to produce salty gravy laden dishes that aren’t spicy though they are a little oilier.
Popular items to try include drunken chicken, pork with preserved bean curd, Bird’s Nest soup plus fried prawns and steamed crabs.
Before starting off on the Silk Road from Xi’an, you may want to sample the city’s renowned cuisine.
Because Xi’an in Shaanxi Province is located at crossroads linking China and Central Asia, traders and pilgrims have left influences on the famed city over the centuries. Expect some tasty dishes from the Xi’an kitchen.
An excellent place to sample delicious specialities is in the Quarter, a Muslim area where hundreds of eating outlets are located.
Whether you visit by day or night you’ll find lamb or mutton being barbecued on skewers. I’ve enjoyed Kaoyangrou, as it’s called, as well as Yangrou Paomo, steamed buns soaking in mutton soup.
There are a few up-market eating establishments in the Quarter where English speaking waiters can provide the story behind the story to each dish.
Note that there are several restaurants offering dinner shows. These feature Xi’an food favourites as well as performers in stunning costumes and artists providing stirring music. It’s an evening you will long remember.
Capital Cuisine
Still more taste treats await those venturing to restaurants serving Peking style dishes. Perhaps I should say ‘Royal Peking’ style because the origin of many dishes can be traced back to chefs who went to the capital to cook for the Emperor in the Forbidden City.
They had come from all parts of China and brought their best recipes. With the fall of the Ching dynasty in 1911 and the departure of the last emperor, court chefs became redundant.
Rather than return to their home provinces they stayed on in the city and established their own restaurants dedicated to the royal cuisine.
There are three main distinctions of the blended Peking style of cooking: it’s not greasy, it’s a little more salty than other Chinese styles and it’s not spicy.
Cooks preparing northern style foods are also adept at using flour to create many varieties of breads, noodles and dumplings. The most noted dish, however, is Peking duck served with side dishes of sauce. Hot and sour soup, lamb and leaks and stuffed dumplings are other favourites.
Travellers seeking familiar foods during their stay in China can, of course, find everything from pizza and strudel to salads and curry on hotel menus in larger centres.
Major cities also have an assortment of western style fast food outlets which are becoming increasingly popular with affluent Chinese.
Vegetarians and vegans are also well catered for in China with a choice of stylish cafés in key centres. Vegetarian options are also frequently available at conventional restaurants with dishes made from tofu, wheat gluten and vegetables.
A journey through China is also an opportunity to sample the country’s many different cuisines. Should you want to learn more, one option is to join a gourmet tour.
These allow travellers to savour a variety of regional dishes. As well, visitors can participate in cooking classes while in China and replicate newly learned skills once they have returned home.
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