CHINA 
Chinese Recipes

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.
Cantonese cooking is influenced by the fertility of the region: tropical fruits, vegetables, meat, poultry and fish are all used in a wide variety of dishes. And it was here that stir-frying in a wok originated. In all regions, the harmoniousness and elegant shape of the ingredients used are just as important as the contrast of colors, tastes and textures. Sweet is often combined with sour, soft with crunchy, bland with spicy. Food is not too highly spiced, so that the aromas of the various ingredients are preserved. Ginger and garlic are used in virtually all dishes. Other popular ingredients include soya products such as tofu, bamboo shoots, dried mushrooms, spring onions, Chinese cabbage, various kinds of leaf vegetable, rice wine, soy sauce, oyster sauce, hoisin sauce, sesame oil, Chinese plum sauce, vinegar, dried shrimps and shrimp paste, various types of noodles, rice, coriander, turmeric, star anise, five-spice powder and Szechuan pepper.

1. Stir-Fried Szechuan-Style Lobster recipe

2. Szechuan-Style Chicken recipe

3. Beef and Egg-flower Soup (Niurou Danhua Tang)

4. Duck and cabbage Soup (Yagu Baicai Tang)

5. Steamed Eggs (Zheng Jidan)

6. Soy chicken (Chiyou Ji)

7. Celery and Giblet Salad (Qincai Ban Zhengan)

8. Stir fried beef with pepper & bean curd shreds

9. Sautéed beef with leek

10. Spiced pork in Suzhou style

11. Stir fried chicken dice and walnuts in sauce

12. Pigeon with tangerine peel

13. Stewed sliced fish in wine sauce

14. Braised bean curd with shrimp roes

15. Sautéed eggs with vegetables

16. Yellow croaker and bird's nest chowder

17. Chicken with Yu-zhu and bamboo leaf green

18. Stir fried egg white

19. Bean curd soup in Henan style

20. Stewed Fish Head

21. Stir Fried Eel with chives and garlic

22. Pork and Sweet Potato Powder Shreds in Soup

23. Fried Veal Ribs with Pepper Salt

24. Braised Mutton with Chestnuts

25. Braised Pork

26. Deep Fried Longjing Tea Leaves with Shrimps

27. Boiled Pigeon with Wine

28. Stir Fried Beef with Pumpkin

29. Stir Fried Crab Meat and Shrimps with Eggs

30. Chicken Giblets with Assortments

31. Stir Fried River Snail with Eggs

32. Stewed Yellow Croaker with Broad Beans

33. Chicken Shreds and Rice Vermicelli Sheets in Sauce

34. Eel Balls with Beijing Style Sauce

35. Clam Soup

36. Deep Fried Yellow Croaker with Pork

37. Deep Fried Eel with Red Pickled Grains

38. Steamed Green Crab with Glutinous Rice

39. Chicken in Wine

40. Meat Rolls with Assortments

41. Grass carp Belly Casserole with Eggplants

42. Simmered Crab Meat with Hasma and Bird's Nest

43. Deep Fried Prawns

44. Dried Scallop and Vegetable Chowder

45. Fried Prawns with Sauce

46. Beancurd with Minced Pork in Chili Sauce

47. Stewed French Beans with Pork

48. Sauteed Eggplants in Hot Sauce

49. Beancurd in Egg and Broad Bean Paste Sauce

50. Chili Beef

51. Stir Fried Chicken in Chili Sauce

52. Stuffed Pig's Stomach with Distiller's Grains

53. Glutinous Rice Balls