Gourmet Chinese Cuisine
Welcome to Chinese Fun, here we offer you information on some of the tastiest and healthiest Chinese cuisine. Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world. Cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines.
Lunch and dinner specials are usually served with fried or steamed rice, wonton and egg drop or hot & sour soup and an egg roll. Some restaurants offer meatless chicken style entrees for the vegetarian where no animal fat or preservatives are used. Many local Chinese restaurants provide carry-out and fast delivery.
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Favorite Chinese Dishes
General Tso’s Chicken
Mu Shu Pork
Sweet & Sour Chicken
Pu Pu Platter for 2
Chicken Chow Mein
Shrimp and Lobster Sauce
Boneless Spare Ribs
- Pad Thai: Stir fried Thai style rice noodles with egg, chicken, shrimp & bean sprouts in sweet & sour sauce sprinkled with freshly cooked peanuts.
- Vegetable House Special Golden: A splendid array of vegetables enhanced by a bed of lotus stems, tasty wood ears, mushrooms, shredded dried bean curd sheets, baby corn, snow peas, broccoli & Chinese vermicelli.
- Duck Hunan Style: Boneless duckling battered and fried served over a bed of vegetables.
There are eight main regional Chinese cuisines:
Anhui cuisine is derived from the native cooking styles of the Huangshan Mountains region in China and similar to Jiangsu cuisine. Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively unelaborate methods of preparation.
Cantonese cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it.
Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Well-known dishes include: oyster omelette, Popiah, yu wan (Fujian fish balls), and ban mien bian ruo (noodles with dumplings). Fujian cuisine is famed for its use of seafoods, its soups and stews, and for the visual presentation of its dishes.
Hunan cuisine, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles: Xiang River style which is represented by dishes of Changsha, Dongting Lake style which is represented by dishes of Hengyang, and western Hunan style which is represented by dishes of Xiangtan.
Jiangsu cuisine is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up.
Shandong cuisine more commonly known as Lu cuisine is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine consists of two major styles
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing, because of the common ingredient Sichuan peppercorn.
Zhejiang cuisine is derived from the native cooking styles of the Zhejiang region in China. The cuisine is consisted of four styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, the Wenzhou style also enjoyed the greatest sources and taste of seafood as well as poultry and livestock, and the Ningbo style specializing in seafood, with emphasis on freshness and salty taste.