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Famous Cuisines in China

By:Alice
With a vast territory and a long history, China is not only rich in natural landscapes and historical sites, but also rich in food culture. Chinese food can be divided into eight major cuisines, including sweet and sour flavors and spicy flavors. Here are 10 of the most popular Chinese cuisines at home and abroad:


Beijing Roast Duck
Beijing Roast Duck enjoys world reputation and ranks No. 1 on your food list. The cook will choose high quality duck as raw material to make sure you have the tender, crispy and juicy taste. The duck will be sliced into more than 100 pieces, each having the crisp skin on it, so you can have a combination of the thin and fat meat together. To eat like a local, we can follow the steps below:
1.Take one piece of thin dough and spread it with plum sauce
2.Add some pieces of duck
3.Add some fixings like vegetable, onions, etc.
4.Roll up the dough and take a bite


Wuhan Hot and Dry Noodles
Wuhan hot and dry noodles, one of the top ten noodles in China, is one of the most famous snacks in Wuhan, Hubei province. There are many ingredients like oil, salt, sesame paste, salad oil, sesame oil, chives, garlic seeds, measure brine juice, light soy sauce as auxiliary materials. Its colour is yellow and the taste is delicious. Due ot its high heat,  you can also regard it as staple food.


Lanzhou Hand-pulled Noodles
Lanzhou hand-pulled noodles is also known as Lanzhou beef noodles. Restaurant selling Lanzhou beef  noodles is probably the most common noodle shop in China.  Depending on the customer's preference, the noodles can be divided into nine different thicknesses, with the thinnest noodles as slim as human hair.


Guilin Rice Noodles
Guilin rice noodles are a traditional snack with a long history in Guilin, Guangxi Province. Famous for its unique flavor, it is made of fine early indica rice, which is first ground into pulp, then bagged and drained, then boiled and pressed into a round root or flake,  with delicate, soft, smooth and refreshing taste.  To make the noodle, we normally put pig, beef bones, Siraitia grosvenori and various seasonings together and  stew it for a while. The marinade is made of different materials, so is the flavor of rice noodles.


Flatbread in Mutton Soup (Yangrou Paomo)
Yangrou Paomo -- an aromatic, tasty and spicy bowl of shredded flatbread soaked in mutton broth. Eating a Paomo is a uniquely relaxing exercise and here's the right way to do it.
To start with, you'll be served two pieces of unleavened flatbread -- or "mo" in Chinese -- in a bowl. It's now your job to tear the bread into pieces as small as soybeans. The process can be laborious but locals believe mo tastes much better when hand-pulled.
More importantly, it's the time for locals to sit together and trade gossip. Then, you should return the bowl and your mo crumbles will be cooked in mutton soup with rice vermicelli until the bits are fully soaked in soup and flavor.
The stew will be topped with slices of lamb or beef of your choice and -- like what every local would do -- pickled sweet garlic is added to complete the dish.


Roujiamo
Roujiamo like a hamburger, but with a much longer history. There are just two critical elements for a Roujiamo -- baked leavened bread and shredded braised meat. A good Roujiamo should be baked using a traditional furnace instead of an electric oven. Meat -- usually a mixture of fat and lean pork that has been braised for hours -- should be hand-shredded and pocketed in the bread.
There is also a choice for lean-meat-only pork Roujiamo -- a little chewier than the usual ones. The best Roujiamo can be found in the Muslim Quarter in Xi’an, where the filling is either lamb or beef. How can you tell? "Their bread stays crispy for days," says Qu Xiling, a local taxi driver.


Hot pot
Hot pot is a traditional way to enjoy Chinese food. In winter, when cold temperatures and cold winds wreak havoc on the land, Chinese people like to eat food that immediately warms their bodies and lifts their spirits. Therefore, hot pot is a delicious and sumptuous choice. Family or a group of friends sit around a table and eat, cook, drink, and talk with a steaming pot in the middle. Eating hot pot is not a passive activity. Eaters must select morsels of prepared raw food from plates scattered around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the preferred sauce, and then eat them hot, fresh, and tender. They can also take the broth out of the pot and drink it. During the course of cooking, there will be some people waiting, so the diners may drink a little hard liquor. Therefore, hot pot has a deep and profound meaning for Chinese people, who like to live in groups and emphasize family and clan.


Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish. Chicken is the main ingredient, with other ingredients including peanuts, cucumbers and peppers. Mix diced chicken with marinated marinade. Then, add some oil to the wok, and then add some Sichuan peppers to the oil and stir fry to add the flavor of the oil. Fry the chicken and vegetables, and finally, add some peanuts. This dish tastes a little spicy. However, the taste is not intense. The chicken tastes tender and slippery.


Mapo Tofo
Nothing exemplifies the spicy taste of Sichuan cuisine better than Mapo Tofu. Today, the worldwide popularity of Sichuan cuisine can also be attributed to this special "spicy". And while Western cuisine has certainly tried, it has yet to top the spicy fullness of Sichuan cuisine, and Mapo Tofu in particular.


Sweet and Sour Pork Tenderloin
Sweet and sour tenderloin is a famous Chinese dish, especially popular with women and children. The pork is usually coated with a layer of starch and finally stirred in a boiling tomato sauce. As a result, the tenderloin is filled with sweet and sour flavors, and the crispy skin wraps around the juicy pork, giving it a special texture.

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