HOME ListMoto.com
Providing Lists of Related Topics to Help You Find Great Stuff
[::MainTopicLength::#1500] [::ListTopicLength::#1000] [::ListLength::#15] [::ListAdRepeat::#3]

picture info

Stir-fried
STIR FRYING (Chinese : 炒; pinyin : chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok . The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty
Han dynasty
(206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty
Ming dynasty
(1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities
[...More...]

"Stir-fried" on:
Wikipedia
Google
Yahoo

Northeastern Chinese Cuisine
NORTHEASTERN CHINESE CUISINE is a style of Chinese cuisine
Chinese cuisine
in Northeast China
Northeast China
. While many dishes originated from Manchu cuisine , it is also heavily influenced by the cuisines of Beijing and Shandong Province , and even Russian cuisine
Russian cuisine
. It relies significantly on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation, and pickled cabbage is traditionally made by most households in giant clay pickling vats. Perhaps the most important characteristic of Northeastern Chinese cuisine
Chinese cuisine
is its use of suan cai . Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas
[...More...]

"Northeastern Chinese Cuisine" on:
Wikipedia
Google
Yahoo

Manchu Cuisine
MANCHU CUISINE or MANCHURIAN CUISINE is the cuisine of Manchuria
Manchuria
, the historical name for a region which now covers mostly Northeast China and some parts of Russia. It uses the traditional Manchu staple foods of millet , broomcorn millet, soybean , peas, corn and broomcorn . It relies heavily on preserved foods (often pickling ) due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use of soy sauce . Manchu cuisine is more wheat based than Han Chinese cuisines. HISTORYThe ancestors of the Manchus were the Jurchen and Mohe people. The Mohe enjoyed eating pork, practised pig farming extensively, and were mainly sedentary, and also used both pig and dog skins for coats. They were predominantly farmers who grew soybean, wheat, millet and rice, in addition to engaging in hunting
[...More...]

"Manchu Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Xinjiang Cuisine
XINJIANG CUISINE (Chinese : 新疆菜; pinyin : Xīnjiāng Cài) reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine (Uyghur : ئۇيغۇر تائاملىرى, Уйғур Таамлири‎, ULY : Uyghur Taamliri; Chinese: 维吾尔菜; pinyin: Wéiwú'ěr Cài). Signature ingredients include roasted mutton , kebabs , roasted fish , and rice . Because of the Muslim population, the food is predominantly halal . Xinjiang
Xinjiang
cuisine is found throughout much of China
China
, as migrants from the region often open Xinjiang
Xinjiang
restaurants or food stands in other regions. The Herembagh (Uyghur : ھەرەمباغ, Һәрәмбағ‎; Chinese : 海尔巴格; pinyin : Hǎi'ěr bā gé) franchise serves Uyghur cuisine
[...More...]

"Xinjiang Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Burmese Chinese Cuisine
Theravada Buddhism , Mahayana Buddhism Taoism
Taoism
, Confucianism
[...More...]

"Burmese Chinese Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Canadian Chinese Cuisine
CANADIAN CHINESE CUISINE (French : Cuisine
Cuisine
chinoise canadienne) is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada
Canada
. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed alongside a similar version in the United States
United States

[...More...]

"Canadian Chinese Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Macanese Cuisine
MACANESE CUISINE is unique to Macau
Macau
, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia
Southeast Asia
and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe
Europe
, Latin America
Latin America
, Africa
Africa
, India , and Southeast Asia
Southeast Asia
, as well as local Chinese ingredients. Common cooking techniques include baking , grilling and roasting . The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking
[...More...]

"Macanese Cuisine" on:
Wikipedia
Google
Yahoo

Jiangxi Cuisine
JIANGXI CUISINE (Chinese : 江西菜; pinyin : Jiāngxī cài), also known as GAN CUISINE (赣菜; 贛菜; gàncài), is derived from the native cooking styles of Jiangxi province in southern China
China
. CHARACTERISTICS * Spiciness: Like the cuisines of its neighbour provinces, Jiangxi cuisine favours overtly spicy tastes. In many regions in Jiangxi, chili peppers are directly used as vegetables instead of ingredients to enhance flavour, as in most other Chinese regional cuisines. * Absence of cold or raw dishes: Cold or raw dishes are rarely served in Jiangxi cuisine as compared to other Chinese cuisines. * Fish banquets: Jiangxi cuisine is famous for its freshwater fish banquets in contrast with Northeastern Chinese cuisine
Chinese cuisine
, which is known for its anadromous fish banquets
[...More...]

"Jiangxi Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Wok
A WOK (from Cantonese
Cantonese
Chinese : 鑊) is a versatile round-bottomed cooking vessel , originating from China
China
. The use of the wok is very prevalent in South China
China
(particularly Guangdong Province
Guangdong Province
). It is one of the most common cooking utensils in China
China
and also found in parts of East , South and Southeast Asia
Southeast Asia
, as well as becoming a popular niche cookware in all the world. Woks are used in a range of different Chinese cooking techniques , including stir frying , steaming , pan frying , deep frying , poaching , boiling , braising , searing , stewing , making soup , smoking and roasting nuts. Wok
Wok
cooking is done with long-handled utensils called chahn (spatula ) or hoak (ladle )
[...More...]

"Wok" on:
Wikipedia
Google
Yahoo

picture info

Haipai Cuisine
HAIPAI CUISINE is a Western-style cooking, that is unique to Shanghai , China
China
. It absorbed the traditions of several cuisines from other regions of China
China
and of Western cooking and adapted them to suit the local taste according to the features of local ingredients. It is divided into several major types: French, Italian, Russian, British, and German, among which the Russian-type dishes, such as the Shanghai-style borscht (luó sòng tāng), receive a great welcome as they are more affordable. Today, the most famous dishes of Haipai cuisine are luó sòng tāng, fried pork chops (breaded cutlet ), and Shanghai
Shanghai
salad (a variety of Olivier salad ). Apart from the above-mentioned common dishes, baked clams, baked crabs, and jin bi duo soup ("million dollar soup") are also popular among the Haipai dishes
[...More...]

"Haipai Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Hakka Cuisine
HAKKA CUISINE, or KUH-CHIA CUISINE, is the cooking style of the Hakka people , who may also be found in other parts of Taiwan
Taiwan
and in countries with significant overseas Hakka communities. There are numerous restaurants in Taiwan
Taiwan
, Hong Kong
Hong Kong
, Indonesia
Indonesia
, Malaysia
Malaysia
, Singapore
Singapore
and Thailand
Thailand
serving Hakka cuisine. Hakka cuisine
Hakka cuisine
was listed in 2014 on the first Hong Kong
Hong Kong
Inventory of Intangible Cultural Heritage . The Hakka people
Hakka people
have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine
[...More...]

"Hakka Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Hong Kong Cuisine
HONG KONG CUISINE is mainly influenced by Cantonese cuisine , British Cuisine
Cuisine
, other Western Cuisines , non-Cantonese Chinese cuisine (especially Teochew , and Hakka , Hokkien and the Jiangsu & Zhejiang), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong
Hong Kong
provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong
Hong Kong
the reputable labels of " Gourmet Paradise" and "World's Fair of Food"
[...More...]

"Hong Kong Cuisine" on:
Wikipedia
Google
Yahoo

Caribbean Chinese Cuisine
CARIBBEAN CHINESE CUISINE is a popular style of food resulting from a fusion of Chinese and West Indian cuisines . The Chinese influence is predominantly Cantonese , the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of African , British , Indian , Spanish , French and Indigenous cooking styles. Although a long-favoured cuisine in West-Indian eateries and Chinese-Caribbean households, it is only recently that an explosion in Caribbean-Chinese restaurants has occurred in Canada and the United States. These are more often than not “Guyanese restaurants” owing to that country’s particular historical connection to Chinese immigration, although signs may also disclaim “Caribbean Chinese food,” “West Indian & Chinese Cuisine” or variations thereof
[...More...]

"Caribbean Chinese Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Filipino Chinese Cuisine
There are many types of foods in the Philippines
Philippines
because of its residents. Most of the Chinese Filipinos have businesses involving Chinese cuisine
Chinese cuisine
. Restaurants are frequently seen where there is a large number of Chinese Filipino residents. The food is usually Cantonese because the chefs are from Hong Kong
Hong Kong
. Typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify its pronunciation. Chicken mami HISTORY Philippine cuisine is influenced principally by China
China
, Spain
Spain
, and the United States
United States
, integrated into the pre-colonial indigenous Filipino cooking practices
[...More...]

"Filipino Chinese Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Peranakan Cuisine
PERANAKAN OR NYONYA CUISINE comes from the Peranakans , descendants of early Chinese migrants who settled in Penang
Penang
, Malacca , Singapore and Indonesia
Indonesia
inter-marrying with local Malays and combines Chinese , Malay and other influences. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Peranakans. Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang
[...More...]

"Peranakan Cuisine" on:
Wikipedia
Google
Yahoo

picture info

Puerto Rican Chinese Cuisine
PUERTO RICAN CHINESE CUISINE is a popular style of food exclusive to restaurants in Puerto Rico
Puerto Rico
developed by its Chinese immigrants . The food is a variation of Cantonese cuisine with some elements of Puerto Rican cuisine . A typical dish consists of fried rice , a choice of meat, and French fries . The fried rice itself varies in every restaurant, but can contain many ingredients such as ham , beef , shrimp , egg , lettuce , and onions . Pollo al ajillo DISHESPopular dishes in many Puerto Rican Chinese restaurants are: * POLLO AL AJILLO — Chicken and onion slices in garlic and oil . * CAMARONES AL AJILLO — Shrimp
Shrimp
in garlic and oil. * CARNE AHUMADA — Pieces of pork drenched in sweet red sauce
[...More...]

"Puerto Rican Chinese Cuisine" on:
Wikipedia
Google
Yahoo
.