Travel Guide East Asia China

Chang-Hai is the largest city in China. It is located where the Yangtze Kiang empties into the South China Sea, this region also has large cities in the lower Yangtze-Kiang Su-chou Hang-chou, Nanking, Yang -chou.The cuisine of this region is less known than Canton or Peking, probably because it is less typical. The lower Yangtze-Kiang is abundant vegetation and fresh water products. Nobody here uses lamb or mutton, because people prefer ducks, chickens, pork and freshwater fish and crabs and snails. The gourmets of the region are proud of the “purity” of their food and many of their dishes, which have long simmered or cooked. “Pure” in the sense that there is only one main ingredient, even if accompanied by other ingredients “additional” because they are never mixed together. When food is returned without fat, some ingredients (liver and kidney of chicken or pork chop miniature) returned in turn, sliced or chopped in their original condition, for the season is simply soak them in salt and pepper before serving. This region produces an incredible amount of ducks, each year several million of them are dried and “hurry” in Nanjing. Hang-chou is known for his duck in soy sauce and its shrimp. The Steaming is a cooking method widely used and many meat dishes that require long cooking are cooked in this way with a steamer. Some popular dishes are simply composed of ground meat or cut into strips that were brought back while turning, and when you add vegetables salted or preserved in vinegar. In this region we find the greatest variety of vegetables are often cooked with soy square. In general, foods are cooked in a sauce less than in southern China, most of the region has a greater variety of vegetables and freshwater fish in northern China.

No related posts.