Most ingredients in Annum Cuisine, such as pangolin, stone frog mushroom, bayberry, tea leaves, all come from mountain areas. Among the dishes on the IHA cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking. Bamboo Shoots with Chicken Soup Hough style ferment Bean curd Sandhog Cuisine ; Sandhog cuisine remains rooted in its ancient traditions. It is more inclined to keep the freshness of ingredients than other cuisines and nod of salt flavor.
Most notable Sandhog cuisine is seafood,. Beyond the use of seafood, Sandhog is unique for its wide use of corn. It is also well known for its peanut crops, which are fragrant and naturally sweet. It is common at meals in Sandhog, both formal and casual. Peanuts are also served raw in a number of cold dishes that hail from the region. Braised Abalone C. baa lain] Doghouse Pajama(Doghouse style chicken) Jungian cuisine ; Jungian cuisine is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from he bone when picked up.
Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Jungian cuisine actually consists Of several styles, including:Nanjing cuisine, Hanging cuisine, Ouzos cuisine, Xiii cuisine. Pan-Fried Buns if. [email protected] Nanjing salted dried duck 7]Go Jagging cuisine ; Jagging cuisine specializes in quick-frying, stir-frying, deep-frying simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking recess to make the food fresh, crispy and tender. He dishes are not only delicious in taste and but also extremely elegant in appearance. Donning pork West Lake Soup Human cuisine ; The salient features of Human cuisine are richness, creaminess, and moistness, combined with a delicate use of chili. Human cuisine is also fragrant, with crunchy fresh vegetables that are cooked “al dented”. It is said of Human cuisine that it not only has the saltiness of the cuisines of North China and the sweetness of the cuisines of South China, it also has the spicy-hotness as well as the tanginess f more local dishes.
Moreover, Human cuisine relies on fresh, local ingredients that are seasonal staples, which is another reason why Human cuisine is often less expensive than other cuisines. Fish Head with Chopped Chili Changes style shrimp [Cramp] Chuan cuisine ; Hot pepper was used frequently in dishes, and hot dishes became the norm in Chuan cuisine. Chuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds.
Beef is more common in Chuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy. Slice Beef and Ox Tripe in Chili S Chuan Bee Liana Fen Dan Dan noodles Fijian cuisine ; Fijian cuisine has four distinctive features, that is, fine cutting techniques, alternative SOUPS, unique seasonings, and exquisite cooking.
Fijian style cuisine is known to be light but flavors, Miami, soft, and tender, with particular emphasis on showing off and not masking original flavor of the main ingredients. And there is a sayings in the region’s cuisine: “One soup can be changed in ten forms” ( – ) and “It is unacceptable for a meal to not have soup”( Buddha jumps over the wall Juan(Fried fish filled Yuba skin Gudgeon Cuisine ; Gudgeon dishes takes fine and rare ingredients and is cooked with polished skills and in a dainty style.
It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Classic Cantonese sauces are light and mellow. The most widely used sauces in Gudgeon Cuisine include: hoi sin sauce, oyster sauce, plum sauce and sweet and sour sauce. Other ingredients popular in Gudgeon Cuisine include spring onions, sugar, salt, Soya bean products, rice wine, corn starch, vinegar, Garlic and sesame oil.