|
|
|
|
|
|
|||
|
|
||||
This vast country is characterized by extreme geographical and climatic differences, so it is hardly surprising that each region flavors different specialties.
Peking cooking has great refinement,
and is particularly varied and elegant. Flour-based products such as
spring rolls and noodles are preferred to rice, which does not grow
in the region. Shanghai cooking uses rice and noodles in equal
proportions; fish dishes are a characteristic feature, as are soy
sauce and sweet and sour dishes. Hot, spicy food is popular in Szechuan, as is anything with a powerful flavor. Rice grows in
abundance here and is frequently served at table; duck and pork are
more commonly eaten than fish.
|
||||
|
Collection
of Chinese Recipes: |
|
|||
|
|
||||
|
You can syndicate this website via RSS news feed
HERE
Copyright © 2004-2010
Asian-Recipes Inc. All Rights Reserved. Last updated :09 Feb 2010
|