Jiangxi Cuisine, also known as Gan Cuisine, was derived from the native cooking styles of the Jiangxi province and formed the unique native cuisine with a long history. Jiangxi cuisine favors overtly spicy flavors. 江西菜又叫赣菜，做法源于江西省。江西菜拥有独特的做法和久远的历史。江西菜偏辣。 Farmhouse Cuisine with Original Flavor Continue Reading
6．煮沸后，再加入胡椒粉（白胡椒粉）、味精和香醋，出锅装入品锅内，淋上香油即成。 The World’s First Thick Soup is one of native Subei cuisine. It has a umami taste than any dishes owned. 天下第一羹是一道地道的苏北菜肴，它具有其他菜无法比拟的鲜美。 According to the A Request to God written by Qu Yuan, Peng Zu, because of being Continue Reading
China is famous for its various kinds of food and this article introduces the Halal food(清真菜qīnɡzhēn cài). In Chinese, halal is called Qingzhen Cai. Hahal food is easy to find in most major cities in China given the large Muslim population Continue Reading
这里的羊肉以”久涮不老、久煮不柴，花样繁多、品种丰富”而名满京城。而且上桌的羊肉都是精选放养于原始大草原的羊龄在180天左右的纯种黑头绵羊，再经过羊大爷科学巧妙的处理后而成的。在这里，羊身上从头到尾凡是能涮的地方都可以涮着吃，那些大小一致的羔羊到了羊大爷的加工基地，立马就会被拆得七零八碎，按部位就分成10多个品种，而且每一种都有自己鲜明的特点，不得不让人惊呼:”原来羊肉还可以有这么多的花样！”不仅给传统涮肉增添了许多新鲜感，同时也不愧于”羊大爷”这一称号。”牛羊成群”乃是羊大爷首创，它用羊补牛，用牛补羊，肥牛羊的好处归到了一堆儿，再蘸上独特的秘制小料，怎一个”美”字了得！ When you visit in north of China, you must hear about Yangdaye instant-boiled mutton restaurant. Yangdaye instant-boiled mutton restaurant is a famous brand of Mutton Restaurant in north of China. 去过中国北方的人一定知道羊大爷涮肉餐厅。羊大爷涮肉餐厅是北方涮羊肉餐厅中有名的品牌。 Currently, each Yangdaye shop in Beijing Continue Reading
炒黄瓜酱是满族人的饮食习惯，一年四季离不开豆酱，并且往往是以生菜蘸生酱佐饭。据说此习惯与清太祖努尔哈赤南征北战打天下有关。由于连年征战，加上行军中长期缺盐，军士们的体力明显下降。为此，每到一地，便征集豆酱，晒成酱坯，作为军中必须保证的给养品之一。野战用餐时，将士们便以酱代菜，或就地挖取野菜蘸酱佐饭。这种以生酱生菜为重要副食的军粮，竟然大大地提高了努尔哈赤大军的征战能力，所以后来满清进关入主北京后，为了不忘祖上创业之艰苦，便立下一条不成文的规矩：在宫廷膳食中，常要有一碟生酱和生菜。传到民间，相沿成习，所以至今在北方某些地区，每到春夏季节，以生菜生酱入餐桌，乃不失为一道时鲜佳味，并且确实有熟菜所难比拟的风味和营养。慈禧太后垂帘听政后，御厨们怕生酱生菜吃坏了老佛爷，为保饭碗又不违背祖制，便琢磨出几道放少许豆酱的菜肴，这就是后来有名的清宫四大酱菜，即炒黄瓜酱、炒榛子酱、炒豌豆酱、炒胡萝卜酱。 Royal cuisine is not only preciously made, but also implies special meanings. As the top leader of a country, emperors cherished the state won by their ancestors. Thus, they innovated the food their ancestors ate during war Continue Reading
(3)在蒸笼底部抹油，用1/3面糊摊开笼底刷上一层糖水、洗沙泥；再将1/3的面糊摊上，再刷一层糖水、洗沙泥；再将剩余的面摊上加盖，上火蒸熟后，面上刷上糖水，撒上红、绿丝，稍晾凉切成棱形块即成。 On the Double Ninth Festival, people will eat Double Ninth Gao (or Cake). In Chinese, gao (cake) has the same pronunciation with gao (height). People do so just to hope progress in everything they are engaged in. Continue Reading
重阳节除了登高插茱萸以外，人们还喜欢和亲戚朋友一起喝菊花酒。特别是诗人当他们欣赏这些花和喝酒的时候还会即兴创作或吟唱他人之作。因而留下了很多供后人怀念的美妙诗句。 The chrysanthemum wine was regarded in ancient times as “auspicious wine” that people must drink on the Double Ninth Festival to prevent disasters and pray for blessings. Chinese people have it as a tradition to drink the Continue Reading
Ma po tofu is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma (麻) describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually Continue Reading
早在清代乾隆年间，汽锅鸡就流行在滇南一带。相传是监安府（今建水县）福德居厨师杨沥发明的吃法。那年皇帝巡视监安，知府为取悦天子，发出布告征求佳肴，选中的赏银50两。杨沥家贫，老母病重，为得重赏，他综合了当地吃火锅和蒸馒头的方法，创造了汽锅，又不顾生命危险，爬上燕子洞顶采来燕窝，想做一道燕窝汽锅鸡应征。不料汽锅被盗，杨沥被问欺君之罪，要杀头。幸而皇帝问明真相，免杨沥一死，并把福德居改名为“杨沥汽锅鸡”。从此汽锅鸡名声大振，成滇中名菜。那时汽锅鸡的做法很简单，但味道很醇正。 Kunming: Steam Pot Chicken 昆明：汽锅鸡 As far back as the period of the Qianlong Emperor in the Qing Dynasty, Steam Pot Chicken was popular in the south Yunnan. According to legend, it is a dish created Continue Reading
猪肉500克，面粉500克，姜末、酱油、味精、芝麻油、骨头汤、酵面、食用碱各适量。 Goubuli Stuffed Bun（狗不理包子）Goubuli (狗不理; Gǒubùlǐ; literally “dogs don’t pay attention/dogs ignore”) is a famous brand of baozi from Tianjin, China. Founded in 1858, it is one of China’s longest established brands. Area: Tianjin 地区：天津 Flavor: salty and fresh 口味：咸鲜 Continue Reading
