Fish-related Chinese dishes, what Chinese dishes can be made after a fish is separated and processed.

 Chinese food for the body treatment of fish can generally be divided into three major parts: head, body, and tail.

The different parts of Chinese food have many beneficial dishes.

1, the head, 

including the skull and neck ring two files. Head meat less bone more spines less, fish kiss more fat, except for some special dishes with neck ring (burned neck ring, squirrel fish), general fish head whole use or with the tail with the use. It is suitable for cooking methods such as grilling, braising and stewing.

Such as dry pot fish head, folding chain fish head, fish head casserole, fish head baked skin and other Chinese dishes.

2, the middle torso, 

also known as the middle section, including the spine and abdomen two files. The middle torso has more meat, more thorns and less bones. Suitable for deep-frying, broiling, tumpling, blasting, stir-frying, steaming and other cooking methods.

Such as chrysanthemum fish, green cinnamon fish rolls, braised tripe stalls, braised shredded, grasping fried fish fillets, dry-braised Chinese dishes such as middle.

3, the tail, 

also known as dumping water, meat less bone, generally used with the fish head. Suitable for searing, steaming, stewing, stewing and other cooking methods.

Chinese dishes such as scallion and oil dumping, fan-shaped fish tails, roasted heads and tails, and peacock fish. 

There are other specialties that are also very tasty.

4、Fish skin: 

for example, cold fish skin.

5. fish bubbles.

Spicy Fried Fish Poke

Braised Fish Puffs

6, fish mouth: 

fish mouth is also called fish lips, steamed fish mouth.

Braised fish lips

Fish Lip Collagen Soup

7. Fish scales: 

Chinese recipes for fish scales.

Fried Fish Scales

fish scale jelly

Fish Scales with Pepper

Few people will eat "them", but in China has becom

 

Few people will eat "them", but in China has becom，You may not have heard of

Everyone knows that every region has different eating habits and the diet needs to be very sophisticated. But there are some foods that we never eat, but after they came to China, they became a favorite food, and we can't get enough of them.

We will continue to compile some of the food inside Chinese food here.
Next time you have a chance to go to China, try some authentic Chinese food yourself.

• duck neck 

  Chinese chefs have made it into a very delicious food, such a duck neck and duck sausage is even a snack that many people like to eat, I believe many people have eaten this duck neck and duck sausage, very tasty, especially the "week black duck, they are to make such a food into a well-known brand.

• chicken feet

Another kind of chicken feet is chicken feet, we all know that chicken feet are also very delicious to eat, just a little trouble to handle, but for some people, they really hate to eat such chicken feet, because they do not know how to make, and they think such chicken feet are too dirty, so many countries if too much chicken feet can not be sold, in fact, will also be sold to China, then the Chinese will make such chicken feet into delicious pickled pepper chicken feet or marinated chicken feet, eat really delicious.Especially in China's Sichuan and Chongqing regions, this food is very famous!

•  animal gut

Animal offal, which we basically never eat, like pig liver or something like that, the offal smell is just too pungent and we don't deal with it.
Then when you get to China, you're actually very good at formulating that kind of offal and you'll make it extraordinarily tasty.
 

 

•   Asian carp

The last thing to eat is Asian carp, for Asian carp, in the United States has been overflowing, but they can't do anything about it, because they think this reason sounds too much and can't deal with it, so to many Chinese people, they think this reason is actually very delicious, although eat a little more, but for this kind of carp eat meat is still very tender, so many people actually also like to eat this kind of Asian carp, the annual consumption is amazing.
Usually in the fried food restaurant, night barbecue restaurants are burst!

  

 Online reading of Qimin Yaoshu

作者：贾思勰

Author: Jia Sixie

目录

catalog

中国农书丛刊综合之部；〔后魏〕贾思勰撰，缪启愉校释，缪桂龙参校，北京：农业

The comprehensive Department of Chinese agricultural books series; [later Wei Dynasty] written by Jia Sixie, proofread by Miao Qiyu, attended by Miao Guilong, Beijing: agriculture

出版社，1982 第一版

Press, 1982, first edition

齐民要术序

Preface to Qimin's important skills

杂说

Miscellaneous remarks

卷一

Volume 1

耕田第一

Farming first

收种第二

Second in seed collection

种谷第叁稗附出

The third barnyardgrass of seed millet

卷二

Volume 2

黍穄第四

Millet fourth

粱秫第五

Liang Shu No.5

大豆第六

Soybean Sixth

小豆第七

Adzuki Bean seventh

种麻第八

Hemp eighth

种麻子第九

Hemp seed No.9

大小麦第十瞿麦附

The tenth qumaifu of Wheat

水稻第十一

Rice 11th

旱稻第十二

Upland rice No.12

胡麻第十叁

Flax thirteenth

种瓜第十四茄子附

The fourteenth eggplant with melon

种瓠第十五

Breeding gourd No.15

种芋第十六

Planting taro No.16

卷叁

Volume III

种葵第十七

Sunflower 17th

蔓菁第十八菘、芦菔附出

The 18th Isatis indigotica and Raphanus sativus

种蒜第十九泽蒜附出

The 19th seed of garlic

种

species

preamble

《史记》曰（一）：“齐民无盖藏。”如淳注曰： “齐，无贵贱，故谓之齐民者，若（二）今言平民（三）也。”

"Historical records" said (1): "Qi people have no cover to hide." Such as Chun note: "Qi, no noble and cheap, so it is called the Qi people, if (2) today the civilian (3) also."

后魏高阳太守贾思勰撰

Written by jiasixie, the head of the Imperial Guard of Gaoyang in the later Wei Dynasty

盖神农为耒耜，以利天下；尧命四子【一】，敬授民时；舜命后稷，食（四）为政首；禹制土田，万国作乂【二】；殷周之盛，诗书所述，要在安民，富而教之。

The Shennong was built for leilong, to benefit the world; Yao ordered four sons [1], to respect the people; Shun ordered the Houji, food (4) as the chief of government; Yu made soil fields, and made the works of the world (II); the prosperity of Yan and Zhou dynasties, as described in the poetry, should be taught in the people, rich and taught.

Complete edition of ancient Chinese culinary Encyclopedia - "《qimingyaoshu》", to understand the culture behind Chinese food.

 

Encyclopedia of ancient Chinese cuisine -- Qimin Yaoshu

The Qimin Important Strategies was written around the end of the Northern Wei Dynasty (533-544) by Jia Simfang, an agricultural scientist of the Northern Wei Dynasty.

It systematically summarized the experience of agricultural and animal husbandry production, food processing and storage, and the use of wild plants in the middle and lower reaches of the Yellow River before the 6th century, which had a great influence on the development of agriculture in ancient China and is the earliest and most complete agricultural book in China.

Although it is a farming book, but the content "from farming, and finally acetic acid".

That is to say, farming is the means, and ultimately the agricultural products into food is the goal, the only way to make the "Qimin" (commoners) to obtain the "Zisheng" technique.

Therefore, from the point of view of food and cooking, "Qimin important art" can be called the ancient Chinese cooking encyclopedia, high value. It is very important.

The Qiminjutsu" a total of 92, which involves the content of the diet cooking accounted for 25, listing the food, dishes about 300 kinds of varieties, dishes up to 20 kinds of cooking methods, including sauce, pickled, bad, drunk, steamed, boiled, fried, fried, moxibustion, painting, tumor, fried and so on. In particular, "stir-fry", this method of rapid success has been clear in the cooking application, its significance is very important.

The book also contains a detailed recipe for "Suiyin", a noodle dish as thin as a leek leaf.

Online reading of Qimin Yaoshu

What is the Chinese food menu that appears in the names of dishes in the Chinese phase newspaper?

 

speak menu

The name of the dish, also known as "menuzi", is a very famous comic slam. It is a kind of comic opera slam kou, which is a kind of commentary and comic opera. It is also known as "trip", in order to say a long speech in a fast rhythm, like a string of pearls and jades consistently to the end, the actor memorizes the words in advance, so as to render lyricism, show skills and even generate jokes. In this regard, the comic world has the requirement of "quick mouth like a knife". A good actor can make his voice bright, spit out the words clearly, speak in a rounded voice, and show the power of "sharp mouth". There are two kinds of slamming: big slamming and small slamming. A small slam is usually about ten sentences, while a large slam can be more than one hundred sentences.

Requirements: 

Quick as a sword, no confusion, priorities should be clearly defined

Details

Contents: steamed lamb, steamed bear's paw, steamed deer tail, roasted duck, roasted chickens, roasted goose, boiled pork, boiled duck, soy sauce chicken, bacon, pine flower tripe, dried meat, sausage, assorted sopan, smoked chicken and white tripe, steamed eight treasures of pork, duck stuffed with edamame, jar of pheasant, jar of quail, boiled broth, boiled goose, pheasant, rabbit breast, vegetable python, silver fish, steamed Hashan, braised duck, braised duck kidneys, braised duck strips, shredded duck Lutein, stewed eel, stewed yellow eel, black bean catfish, stewed carp, stewed catfish, stir-fried snapper, stir-fried carp, stir-fried shrimp, stir-fried chicken, stir-fried pork loin, stir-fried chicken, stir-fried pork sausage, stir-fried duck, stir-fried quick-fry, quick-fry mushroom, stir-fried fish maw, stir-fried quick-fry, stir-fried lentil, stir-fried quick-fry fish maw, stir-fried quick-fry butterfly, stir-fried pigeon egg, stir-fried eel, stir-fried white shrimp, stir-fried clam, stir-fried noodle fish, stir-fried bamboo shoots, stir-fried prawns, stir-fried prawns, stir-fried prawns, stir-fried prawns, stir-fried prawns. Sauteed Bird's Nest, Braised Shrimp, Braised Shrimp, Braised Kidney Flower, Braised Sea Cucumber, Sauteed Hoof Tendon, Braised Sea Cucumber, Braised Cabbage, Deep Fried Fungus, Deep Fried Liver, Steamed Wings, Deep Fried Bird's Nest, Deep Fried Spareribs, Steamed Dried Scallops, Sweet Soup with Gorgonzola, Sourdough with Chicken, Sourdough Tripe, Sauteed Tofu, Sauteed Diced Scallops, Sauteed Duck, Sauteed Lemon Squash, Sourdough Crabmeat, Sauteed Crabmeat, Sauteed Crabmeat, Sauteed Crabmeat, Steamed Pumpkin, Stuffed Sourdough Japanese gourd, fried loofah, stuffed winter gourd, smoked duck palm, stewed duck palm, stewed bamboo shoots, chilly wild rice, eggplant sun-dried pork, duck soup, crab meat soup, chicken blood soup, three fresh muxiao soup, red meatballs, white meatballs, southern fried meatballs, four-xi meatballs, three fresh meatballs, quick-boiled meatballs, fresh shrimp meatballs, dried fish meatballs, noodles and fried meatballs, tofu meatballs, cherry meat, horse's teeth meat, rice noodle meat, first-grade meat, chestnut meat, jar meat, red stewed meat, cassoulet meat, stewed meat, stewed meat. Sauce tofu meat, oven meat, stewed meat, sticky meat, cooked in a small quantity of water, cooked in a small quantity of water, buckled meat, loosely cooked meat, tinned meat, roasted meat, big meat, roast meat, white meat, red elbow, white elbow, smoked elbow, crystal elbow, wax elbow, pot-roasted elbow, elbow strips, stewed mutton, sauce mutton, roast mutton, roast mutton, lamb, five spices mutton, blanch three kinds, pop three kinds, deep-fried rolled fruit, braised dandan, braised sour Yan'er, braised silver thread, braised white minced pork, blanching. knots, braised knots, fried hydrangea, three fresh shark's fins, chestnut chicken, blanch carp, sauce, carp, live diamond carp, duck, chicken, braised umbilical cord, braised southern satchel, popped belly nuts, salt water elbow flower, pot roast pig's trotters, weeds, stewed sling, roast liver tip, roast fat intestines, roast heart, roast lung, roast purple cover, roast even, roast Bao cover, fried lung, shredded melon, diced chicken, mixed jellyfish, dragon's beard, and asparagus. Yu Lan slices, roasted mandarin duck, roasted fish head, roasted champagne, roasted lily, fried tofu, fried gluten, fried soft towel, sugar quick-fry, noodles with yam, sugar stew with lotus seeds, stuffed yam, almond cheese, small fried crab, blanching big Kabocha, fried meat and veggies, assorted pearls and rice, sole, eight generations of fish, sea crucian carp, yellow croaker, anchovies, ribbon fish, grilled sea cucumber, grilled bird's nest, grilled chicken legs, grilled chicken pieces, grilled meat, grilled gluten, grilled three kinds of children, oil spilled meat. The following is a list of the most popular soups and soups in the world, including the following: ---Sauced pork, stir-fried shrimp, quick-fry crab, fried crab, fried crab, Buddha's hand sea cucumber, fried rice, milk soup, shark's fin soup, three-shredded soup, smoked turtle doves, marinated turtle doves, sea white rice, braised diced kidney, braised black mushroom, fried deer tail, stewed fish head, mixed skin dregs, blanching fat intestines, fried purple cap, shredded chicken and bean sprouts, twelve vegetables, soup lamb, deer meat, moose, deer Daha, root stir-fry, fried flower pieces, mixed with the powder skin, and fried rice. Qucik lettuce, cooked leek, mignonette, cooked cloves, cooked meat, cooked white meat, spicy pheasant, braised sour lei, lentil, sliced salted pork, shredded white pork, water chestnuts in one pot, vegetarian Qucik, stewed lotus seeds, pickled mustard greens, roasted radish, snowflake greens with fat, braised silver fungus, stir-fried silver twigs, hazelnut sauce, yellow fish pot, cabbage pot, mixed pot, dumpling pot, chrysanthemum pot, stewed meat and potatoes pot, stewed meat and potatoes pot Diced chili sauce, stir-fried shredded pork, stir-fried sliced pork, braised sauerkraut, braised cabbage, braised peas, stewed lentils, blanched beans, stir-fried cowpeas, plus shredded pickled tamarind.

详细内容

内容：有蒸羊羔、蒸熊掌、蒸鹿尾儿、烧花鸭、烧雏鸡、烧子鹅、卤猪、卤鸭、酱鸡、腊肉、松花小肚儿、晾肉、香肠、什锦苏盘、熏鸡白肚儿、清蒸八宝猪、江米酿鸭子、罐儿野鸡、罐儿鹌鹑、卤什锦、卤子鹅、山鸡、兔脯、菜蟒、银鱼、清蒸哈什蚂、烩鸭丝、烩鸭腰、烩鸭条、清拌鸭丝、黄心管儿、焖白鳝、焖黄鳝、豆豉鲇鱼、锅烧鲤鱼、锅烧鲇鱼、清拌甲鱼、抓炒鲤鱼、抓炒对虾、软炸里脊、软炸鸡、什锦套肠儿、卤煮寒鸭儿、麻酥油卷儿、熘鲜蘑、熘鱼脯、熘鱼肚、熘鱼片儿、醋熘肉片儿、烩三鲜、烩白蘑、烩鸽子蛋、炒银丝、烩鳗鱼、炒白虾、炝青蛤、炒面鱼、炒竹笋、芙蓉燕菜、炒虾仁、烩虾仁、烩腰花儿、烩海参、炒蹄筋儿、锅烧海参、锅烧白菜、炸木耳、炒肝尖儿、桂花翅子、清蒸翅子、炸飞禽、炸汁儿、炸排骨、清蒸江瑶柱、糖熘勾芡仁米、拌鸡丝、拌肚丝、什锦豆腐、什锦丁儿、糟鸭、糟熘鱼片儿、熘蟹肉、炒蟹肉、烩蟹肉、清拌蟹肉、蒸南瓜、酿倭瓜、炒丝瓜、酿冬瓜、烟鸭掌儿、焖鸭掌儿、焖笋、炝茭白、茄子晒炉肉、鸭羹、蟹肉羹、鸡血汤、三鲜木樨汤、红丸子、白丸子、南煎丸子、四喜丸子、三鲜丸子、汆丸子、鲜虾丸子、鱼脯丸子、饹炸丸子、豆腐丸子、樱桃肉、马牙肉、米粉肉、一品肉、栗子肉、坛子肉、红焖肉、黄焖肉、酱豆腐肉、晒炉肉、炖肉、黏糊肉、烀肉、扣肉、松肉、罐儿肉、烧肉、大肉、烤肉、白肉、红肘子、白肘子、熏肘子、水晶肘子、蜜蜡肘子、锅烧肘子、扒肘条、炖羊肉、酱羊肉、烧羊肉、烤羊肉、清羔羊肉、五香羊肉、氽三样、爆三样、炸卷果儿、烩散丹、烩酸燕儿、烩银丝、烩白杂碎、氽节子、烩节子、炸绣球、三鲜鱼翅、栗子鸡、氽鲤鱼、酱汁鲫鱼、活钻鲤鱼、板鸭、筒子鸡、烩脐肚、烩南荠、爆肚仁儿、盐水肘花儿、锅烧猪蹄儿、拌稂子、炖吊子、烧肝尖儿、烧肥肠儿、烧心、烧肺、烧紫盖儿、烧连帖、烧宝盖儿、油炸肺、酱瓜丝儿、山鸡丁、拌海蜇、龙须菜、炝冬笋、玉兰片、烧鸳鸯、烧鱼头、烧槟子、烧百合、炸豆腐、炸面筋、炸软巾、糖熘饹、拔丝山药、糖焖莲子、酿山药、杏仁儿酪、小炒螃蟹、氽大甲、炒荤素儿、什锦葛仙米、鳎目鱼、八代鱼、海鲫鱼、黄花鱼、鲥鱼、带鱼、扒海参、扒燕窝、扒鸡腿儿、扒鸡块儿、扒肉、扒面筋、扒三样儿、油泼肉、酱泼肉、炒虾黄、熘蟹黄、炒子蟹、炸子蟹、佛手海参、炸烹儿、炒芡子米、奶汤、翅子汤、三丝汤、熏斑鸠、卤斑鸠、海白米、烩腰丁儿、火烧茨菰、炸鹿尾儿、焖鱼头、拌皮渣儿、氽肥肠儿、炸紫盖儿、鸡丝豆苗、十二台菜、汤羊、鹿肉、驼峰、鹿大哈、插根儿、炸花件儿，清拌粉皮儿、炝莴笋、烹芽韭、木樨菜、烹丁香、烹大肉、烹白肉、麻辣野鸡、烩酸蕾、熘脊髓、咸肉丝儿、白肉丝儿、荸荠一品锅、素炝春不老、清焖莲子、酸黄菜、烧萝卜、脂油雪花儿菜、烩银耳、炒银枝儿、八宝榛子酱、黄鱼锅子、白菜锅子、什锦锅子、汤圆锅子、菊花锅子、杂烩锅子、煮饽饽锅子、肉丁辣酱、炒肉丝、炒肉片儿、烩酸菜、烩白菜、烩豌豆、焖扁豆、氽毛豆、炒豇豆，外加腌苤蓝丝儿。

Chinese food recipes in English, quickly check the comparison, constantly updated.

 热菜 Appetizers ：

pork with preserved vegetable 梅菜扣肉
steamed minced pork with salt fish 咸鱼蒸肉饼
saut é diced pork fillet with brown sauce 酱炸里脊丁
ham with fresh bamboo shoots 鲜笋火腿
braised pork leg 红烧猪蹄
pig tripe with chili sauce 麻辣猪肚
sliced meat and liver with fried rice crust 双片锅巴
pork chops with bean sauce 豆豉排骨
pork chops with sweet and sour sauce 糖醋排骨
saut é pork cubelets with hot pepper 宫保肉丁
meat with cayenne pepper 麻辣白肉
braised pork tendons 红烧蹄筋
meat balls braised with brown sauce 红烧狮子头
fried crisp pork slices with sugar powder 糖粉酥肉
roasted suckling pig 烤乳猪
fried crisp pork 脆皮锅酥肉
stewed pork with preserved bean curd 腐乳炖肉
braised pork slices in soy sauce 红烧扣肉
quick-fried pork and scallions 葱爆肉
sweet and sour pork 咕噜肉
steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉

汤类 Soup ： 

consommé 清汤 

chowder 羹 

double-stewed soup 老火汤 

pork and radish soup 连锅汤 

three fresh delicacies soup 三鲜汤 

five-flavored mutton soup 五滋汤

shark ’s fin soup 鱼翅汤 

scallop soup 干贝汤 

snake potage with eight delicacies 八珍蛇羹

 stewed white gourd soup with eight ingredients 八宝冬瓜盅 

ginseng and black hen soup 人参炖乌鸡 

laver egg soup 紫菜蛋花汤 

soup with bamboo shoots and fresh mush 竹笋鲜蘑汤 

mushroom soup 清炖冬菇汤 

Mt. Lushan stone fungus soup 庐山石耳汤 

sliced roast 火鸭芥菜汤

mashed chicken and asparagus soup 芦笋鸡茸汤 

consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤

冷盘 Cold Dishes hors d ’

 oeuvers Jinjiang style 锦江拼盆 butterfly-shaped appetizer 蝴蝶冷盆 assorted appetizer 什锦冷盘 eight-diagram-shaped appetizer 太极八卦 spiced chicken liver and gizzard 卤鸡珍肝 shredded boiled pork meat 卤牛肉 spicy chicken giblets 卤鸡杂 salted duck gizzards 盐水鸭肫 duck wing tips 鸭翅膀 cold duck web 拌鸭掌 duck flippers with mustard sauce 芥末鸭掌 spiced peanuts 五香花生仁 saut é sword beans with dried shrimps 开洋炝刀豆 pickled hot vegetables 泡辣菜 cold vermicelli with mustard and meat shreds 冷拌粉皮

Chinese Recipe: Pagoda meat (宝塔肉 )

 

Pagoda meat

Pagoda meat is a moderately difficult home-cooked dish.

Ingredients: square pork, plum dried vegetables.

Main ingredients: square pork, dried plum cabbage

Tips for making pagoda meat

1, pork is sliced with the skin facing you, so that you can slice it thinner.

2, Cooked pork is pressed with a heavy object and put in the refrigerator to freeze for 6 hours or more, so it is easier to slice.

The sauce in the sauce contains saltiness, so pay attention to the saltiness.

Specific Chinese culinary preparations

 

Characteristics of Chinese Cuisine

Chinese cooking has a long history, with a wide variety of dishes and variations, not only the appearance and taste is very popular among people from China and overseas, but also the profound Chinese culture it contains is amazing.

The main features of Chinese cuisine are.

1. Long history and rich content

2、Materials are widely used and flexible.

3、Fine knife work and varied flavors

（1）Long history, rich in meaning

The history of Chinese cooking is almost as old as the history of Chinese civilization.

At present it is widely believed that cooking in the Shang and Zhou dynasties to the Qin and Han dynasties for the formative period, the Wei, Jin and North and South dynasties to the Sui, Tang and Song dynasties for the development period, the Yuan, Ming and Qing dynasties to date for the maturity period.

1. The Shang and Zhou dynasties to the Qin and Han dynasties

With the development of production, the increase of plant and animal raw materials and seasonings, the use of copper cookware and the advent of iron cookware, the culinary skills were significantly improved.

Chinese cuisine has formed 12 major categories, and each major category can be derived from many varieties of dishes.

2. The Wei, Jin, North and South dynasties

As a result of the widespread use of iron cooking utensils, there are more than 20 different ways to cook dishes.

The emergence of "stir-fry" as recorded in the Qimin Important Techniques gave a great impetus to the development of Chinese cuisine.

Sui and Tang dynasties, the two Song dynasties

On the basis of its predecessors, Chinese cuisine entered a new climax of development.

The main feature is the increase of famous dishes and the rapid development of fancy dishes, which are all recorded in the Food Classic of Sui Dynasty, Food List of Tang Dynasty and Shanjia Qingfang of Song Dynasty.

4. Yuan, Ming and Qing dynasties to the present

Yuan, Ming and Qing dynasties to the present period, cooking techniques tend to mature, flavor characteristics of local dishes remarkable, and then formed the main flavor schools of Chinese cuisine.

The development of modern cooking technology and cuisine began in the early 1980s, which was based on the inheritance of traditions and constant innovation, the selection of raw materials in dishes broke the limitations of time and space, providing a material basis for the innovation of dishes. With the exchange and fusion of cuisines, the flavors of cuisines around the world have undergone great changes.

（2）Wide range of ingredients and flexible combinations 

China is a vast country, rich in natural resources, and has a great variety of raw materials for dishes. 

Flexible and reasonable composition is an important feature of Chinese cuisine.

It can be matched freely according to different conditions such as season, taste, generation, color and luster, texture and so on, so that the flavor, color, taste and nutrition of the dishes can be perfectly combined.

（3）Fine knife work, changing flavors 

Chinese cuisine emphasizes the shape of the knife, which aims to make the shape regular, pleasing to the eye, and conducive to cooking, into the many techniques of knife-working, knife-working shape.

It is especially famous for its food sculpture, which is highly technical and artistic.

Some people compare Western food to Chinese food, saying that Western food is eaten with the eyes and Chinese food is eaten with the tongue.

Regardless of whether this is accurate or not, "taste" is certainly the heart and soul of Chinese cuisine.

The same cooking method and raw materials, the use of spices and seasoning means are different, the taste of dishes will be different.

 

One of the famous Chinese menu items - Mapo Tofu.

Mapo Tofu.

"Mapo Tofu", a representative dish in the Chinese Sichuan cuisine series.

1、Information of ingredients

Main ingredient.

• tofu-400 grams a piece.

• ground beef-50 grams

• excipients

minced green garlic-30 grams

• Szechuan pepper noodles-1 gram

• coriander powder-5 grams

• ingredients (in a cooking recipe)
• soy sauce-15 grams

• doubanjiang-30 grams

• black bean-20 grams

• salt-2 grams

• chicken meal-2 grams

• yellow wine-10 grams

• minced garlic-20 grams

• meat stock-300ml

• water starch-appropriate amount
• peanut oil=30 grams
• mildly spicy
• tastes
• fry (sth)-craft

twenty minutes

2、Step-by-step instructions for Mapo Tofu

Steps to prepare ma po tofu: 1 Prepare the main ingredients.

Tofu piece 400g, ground beef 50g; seasoning: bean paste 30g, tempeh 20g, salt 2g, chicken powder 2g, soy sauce 15g, wine 10g, garlic powder 20g, broth 300ml, water starch amount, peanut oil 30g; ingredients: green garlic powder 30g, pepper noodles 1g, coriander powder 5g.

Mapo tofu practice steps: 2 first cut the tofu into 2 cm square dice.

Tofu in Mapo Sauce Steps：3 Put a little salt in the water.

Directions for Mapo Tofu: 4 Put the cubed tofu in the water.

Directions for Mapo Tofu: 5 Soak for 15 minutes.

Directions for Mapo Tofu: 6 Then remove from the water and reserve.

Directions to Mapo Tofu: 7 Heat a frying spoon on high heat, add some peanut oil and stir-fry the minced pork.

Mapo Tofu Steps: 8 stir-fry the ground meat after it changes color in PI County bean paste.

Mapo Tofu Steps: 9 Stir-fry with aroma, then stir-fry in black beans.

Tofu in Mapo Sauce Steps: 10 Stir-fry the black beans for fragrance, then add the garlic and stir-fry.

Tofu in Mapo Sauce Steps: 11 Then cook the wine and stir-fry well.

Tofu in Mapo Sauce Steps: 12 Stir-fry the above ingredients and add the broth to boil.

Directions to prepare Mapo Tofu: 13 Add soy sauce to taste.

Directions for Mapo Tofu: 14 Season with salt.

Directions for Mapo Tofu: 15 Add the tofu and bring to a boil.

Directions for Mapo Tofu: 16 Cook the tofu for about 3-5 minutes.

Tofu in Mapo Sauce Step 1: 17 Add a little chicken powder to taste.

Directions for Mapo Tofu: 18 Thicken the sauce with water starch.

Tofu in Mapo Sauce Steps: 19 Shake the pan while using a spoon to push the bottom of the pan so that the tofu does not burn.

Tofu in Mapo Sauce Steps: 20 Sprinkle evenly with a layer of peppercorn noodles while hot after serving.

Mapo tofu steps: 21 Then, sprinkle with the end of the green garlic and a little cilantro, if you do not like cilantro can not put. This dish will be sued all operations complete.

3, Mapo tofu features: red color, aromatic smell, hot and spicy, taste tender, rich flavor, appetizing.

4, warm tips.

1, diced tofu is best not to use boiling water, only light salt water can be soaked, so that the tofu will be made whole and smooth, otherwise, with boiled water, will be too tough taste is bad.

2, tofu to buy slightly more tender as well, this dish is not suitable for old tofu production, too tender is not good, medium hard and soft is good, burned out of Ma Po tofu, to be smooth and tender and not broken is the most authentic. My experience is that in Beijing, buy South tofu on it, and Qiongzhi tofu is too tender, North tofu is too old, so South tofu is best for making Ma Po tofu.

3, the production of Mapo tofu, not too spicy, with 30 grams of bean paste on the line, and Sichuan masters in the making, a catty of tofu to use 50 grams of bean paste, the average person feels too spicy.

Chinese Food Carving Menu-Hand Made Pumpkin Lights Easy Tutorial

 

Traditional Chinese tableware - chopsticks

 Chinese chopstick

1: What makes a real Chinese chopstick!

In China, chopsticks are equivalent to an extension of the fingers. 

It took a lot of refinement to make them the shape they are today - cylindrical on the part that holdsthe food and square on the other end, thick at the top and thin at the bottom.

Chopsticks are long, thin sticks that are held in the fingers to hold food or other things.

First of all, chopsticks are round at one end and square at the other. The round symbolizes heaven. Square symbolizes the earth and corresponds to the roundness of the sky; this is the Chinese understanding of the basic principles of the world.

Secondly, when holding chopsticks, the thumb and index finger are on top, the ring finger and little finger are on the bottom, and the middle finger is in the middle, representing the three talents of heaven, earth and man, which is the Chinese understanding of the relationship between man and the world.

The standard length of a chopstick is seven inches and six minutes, representing that humans have seven emotions and six desires, to show that they are fundamentally different from animals.

2. Chopsticks bear a distinctive Chinese mark.

Chopsticks (chopsticks) are the most commonly used eating utensils in China and play an important role in Chinese cuisine.

Almost every Chinese person has learned to use chopsticks to eat with food since childhood, and they are available at any Chinese restaurant around the world.

Used to pick up and bring food into the mouth, they are usually made of bamboo, wood and metal and are one of the symbols of Chinese food culture.

3: History of chopsticks.

Chopsticks were invented in China and later spread to Korean, Japanese, Vietnamese and other Chinese cultural circles. They are not only used for eating, but are also widely used in folk rituals such as weddings.

Chinese name ：筷子

Material: bamboo, wood, bone, porcelain, ivory, metal

Birthplace : China

China has been using cutlery for a long time, the history of using spoons is about 8000 years, the history of using forks is about 4000 years, the upper limit of time using chopsticks is not certain, but at least 3000 years of history, dinner forks until the Warring States period is still in use, the Warring States tomb in Luoyang, Henan Province, was unearthed in a bundle of 51 dinner forks. After the Warring States period, forks may have been eliminated, and fewer records and objects were found. The division of labor between spoons and chopsticks was very clear in the pre-Qin Dynasty, with spoons used for eating and chopsticks for eating food from spoons.

4. The yin and yang concept behind chopsticks

The Chinese abide by the concepts of Taiji and Yin and Yang.

Taiji is one and yin and yang are two.

One is divided into two, which means that everything is made up of two opposites.

The union of two into one, this yin and yang, also means a perfect result.

For example, both Eastern and Western civilizations originated from mythology. In the West, people and gods were separated later, and things were done by science and people by religion. In China, everything is combined together: the immortals He Xiangu, Tiejiao Li, Lu Dongbin, Sun Wukong and Pigs Bajie are also human beings.

The Chinese ideal and reality, soul and body, are also one and the same.

Therefore, if you call out to a waiter in a restaurant, "Take a pair of chopsticks," you are definitely Chinese; if you say, "Take two chopsticks," you are definitely a foreigner.

5. Countries of Use

Chopsticks are used as a daily eating tool in China, Korea, Korea, Japan, Vietnam, Mongolia, Singapore and the Chinese in Malaysia. Other countries eating tools are roughly divided into two types, the Western food system using knives, forks and spoons in Europe, America and Latin America countries; the use of hand-held rice, including Africa, West Asia, India, Southeast Asia all countries except Vietnam, Singapore and Malaysian Chinese.

In China, chopsticks are not only used for eating, but are also widely used in folk rituals such as weddings, funerals and celebrations. Chinese chopsticks tend to be similarly rectangular or cylindrical in shape, or round at the head and square at the tail (alluding to "heaven and earth"), and are only slightly thinner at the head and tail. Because bamboo grows quickly and extensively, the use of bamboo chopsticks is high, and there are also traditional chopsticks made of expensive materials such as mahogany and ivory. The use of chopsticks soon spread from the Chinese to other ethnic groups, such as the He Meng, Tibetan, Mongolian, Hui, Manchu, Zhuang, and Miao, who all have their own eating habits, but also use chopsticks and are often inseparable from their customs and religious rituals. However, there are also many ethnic minorities in China whose traditional eating habits are known as "hand-held rice", such as the Uyghurs, Kazakhs, and the Li people.

6、The following are the twelve taboos on the use of chopsticks in China.

1. Three long and two short.

This means that before or during the meal, chopsticks are placed on the table in uneven lengths, this practice is very unlucky, we usually call it "three long and two short" which means "death". Because the Chinese used to believe that after death is to be put into a coffin, after the person is put into it, there is no coffin cover, the coffin is composed of two short boards before and after the two sides plus the bottom of a total of three long boards, five boards together to make the coffin is exactly three long and two short, so this is extremely unlucky thing.

2. fairies.

This practice is extremely unacceptable. The way to hold chopsticks is to hold them with the thumb, middle finger, ring finger and little finger, while the index finger sticks out, which in the eyes of Beijingers is called "scolding the street" because when eating, the index finger sticks out, always pointing at the other person. Therefore, using chopsticks to point at people when eating is tantamount to blaming others, which is the same as cursing, which can not be allowed to another situation is also this meaning, that is, when eating with others and talking with chopsticks to point at people.

3. To use chopsticks to make a sound.

It is also not acceptable to take the end of the chopsticks in your mouth and suck them back with your mouth, making a sizzling sound, which is considered a cheap practice. The act of sucking chopsticks with one's mouth is considered rude in itself, and the sound of it is even more offensive. Therefore, the presence of this practice is generally considered a lack of domestic discipline and is also not allowed.

4. striking the chalice and knocking the cup.

This behaviour is seen as begging for food, which is done by hitting the plate with chopsticks while eating. Because in the past, only beggars hit the begging bowl with chopsticks, the sound of the sound of the mouth with the lament, so that pedestrians pay attention and give alms to this practice is considered extremely lowly thing, was disrespected by others.

(5) Patrolling the city with chopsticks.

The practice is to hold chopsticks in your hand and act as if no one is looking, using them to cruise back and forth across the table looking for the food on the plate, not knowing where to remove them. This behavior is typical of a lack of cultivation and is extremely offensive to the eye.

6. Digging into the grave with chopsticks.

This refers to the hand with chopsticks in the dish without stopping to pull, in order to find prey, like raiding tombs digging graves general this practice with the "lost chopsticks patrolling the city" is similar, both belong to the lack of culture, obnoxious practice.

7. Tearful chopsticks and pearls.

This is actually a case of using chopsticks to put food on one's plate, which is not very handy and spills the soup into other dishes or onto the table. This is considered a serious disrespect and is also undesirable.

8. upside down.

This means using chopsticks upside down when dining, a practice that is very much looked down upon by people who are so hungry that they don't even care about their face, which is absolutely not acceptable.

9. Needle.

It's also not okay to use one chopstick to stick a dish on a plate during a meal, which is considered a form of humiliation to the person dining at the table, and making such a gesture during a meal is the same as sticking your middle finger out at someone in public in Europe.

10. To serve incense in public.

If a pair of chopsticks is inserted into a bowl of rice, it is considered disrespectful by the congregation, as it is traditional to do so when offering incense to the dead, and if a pair of chopsticks is inserted into a bowl of rice, it is considered the same as offering incense to the dead.

11. Crossing the Cross.

This is often not noticed by people, in the meal chopsticks randomly crossed on the table, which is not right, people think that hit the fork at the table, is the negation of all the other people at the table, just as students write the wrong homework, by the teacher in the nature of the book hit the fork, can not be accepted by others In addition, this practice is also disrespect for their own, because in the past to eat the lawsuit to draw the fork, this is undoubtedly in the negation of their own, this is also not good.

12. falling to the ground to frighten the gods.

This is a sign of serious disrespect and should not be disturbed as all the ancestors sleep underground.

The above mentioned twelve types of chopsticks are taboo. As a country of etiquette and an ancient city, the use of a small pair of chopsticks can show people the deep cultural deposits.

7、How to use chopsticks

• You should not put your food back on the plate after you have picked it up.
• You should not point your chopsticks at people or hold them while eating.
• You should not insert your chopsticks into a bowl of rice or rice. This is how to place ancestral offerings.
• Do not hit the bowl with chopsticks. In particular, do not bang your chopsticks against pots and pans when you are invited to a meal at home.
• Do not fight with other people's chopsticks.
• Don't use your chopsticks upside down.
• You should not spin (play with) your chopsticks.
• When attending a banquet, you should not use your chopsticks (or a spoon) before the host yells "start chopsticks" and then wait for the guests or the oldest person at the table to do so before starting to eat.
• During a meal, if you have already raised your chopsticks but do not know which dish to eat, do not move them back and forth between the plates or move them in the air, turning them back and forth on the plate without putting food between them.
• When picking up food from the same food container as another diner, you should not flip your chopsticks around to find it, but rather pick up the area you want to use beforehand.

 A famous Chinese dish - sweet and sour pork loin.

Sweet and sour pork loin, this dish is found in Zhejiang, Sichuan, Halal and Lu cuisine. It is particularly popular and may be found all over the world.

【Features】.

The sweet and sour sauce is poured over the tenderloin, and when you bite into it, the crispy skin and the tender pork are wrapped in a mixture of sweet and sour taste.

The dish consists of bite sized pieces of fried pork, which are subsequently sautéed in a more customized sweet and sour sauce made with sugar, ketchup, white vinegar and soy sauce.

【Ingredients】.

Ingredients：250g tenderloin, 500g cooking oil (50g actual consumption)

Ingredients: 1 egg, 1 scallion, 1 small piece of ginger, flour and starch.

Seasoning: 1 tbsp sesame oil, 1/2 tbsp stock, 1/2 tbsp wine, 2 tbsp balsamic vinegar, 2 tbsp sugar, 1 tbsp salt. 

[Common Cooking Methods:]

1. beat the eggs in a bowl.

 2) Wash and slice the meat, put it in the egg mixture, add water starch and flour and mix well.

3. wash and chop the spring onions and ginger. 

4) In a bowl, thicken the sauce with wine, sugar, balsamic vinegar, salt, spring onion, ginger, starch and stock. 

5) Heat oil in a pan until 50% hot, add the sliced meat, fry until crispy, drain off the oil. 

6) Leave the oil in the pan, add the gravy, stir-fry the meat and pour sesame oil over it.

 

      Some prefer to add pineapple, green peppers (chilies) and onions as toppings.

       In some more elaborate preparations, Chinese white rice vinegar is requested sparingly and a less vinegary ketchup is used to control the acidity of the dish, while some restaurants use unripe kiwi and HP sauce instead of vinegar.

      Some of the more casual eateries use diluted acetic acid instead of white vinegar and synthetic red coloring instead of ketchup to keep costs down, making the dish too spicy and making customers thirsty.

      Sweet and sour pork consists of pork cut into edible slices, marinated, dusted with flour and/or cornstarch, and then deep fried.

The sweet and sour sauce is made from brown sugar, rice vinegar and ketchup. It also uses vegetables such as bell peppers, carrots and red onions to add flavor.