Category Archives: Chinese Recipes

Varieties Of Chinese Recipes

Keep in mind that there are many different types of Chinese recipes that you can make for your family. You’ll need to keep in mind that everyone in the family probably has their favorite dish, but you’ll also find that everyone has a different reason why they like that dish as well.

You’ll find that when everyone has different tastes it can be very hard to please everyone, so you may have to try to figure out what recipes work well and also what recipes don’t work well. You’ll also want to keep in mind that these recipes are nothing that is set in stone. You’ll need to keep in mind that there are some standard ingredients that you can work with and figure out your own recipe. Keep in mind that Chinese food is based on ingredients like rice, noodles, seafood, and vegetables. You’ll find that there are some different tastes in the different regions of china too. You’ll find that Lo Mein is very different in Shanhai then it is in Beijing. This is because of the cultural differences and also the ingredients that are readily available.

You’ll find that the regions do end up playing a special role in what tastes like what, but you’ll also want to keep in mind that China is a big country and it is very different, climate-wise, when it comes to the regions too. The spices tend to make the dish.

When it comes to Chinese recipes there are types of Chinese Recipes there are a lot of things that will make or break the dish. It is very important that you think about things like soups and pancakes when trying new things because they all are different when it comes to eating at various restaurants or making them yourself.

Szechwan Cuisine

The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the Szechwan cuisine its characteristic burn.

For decades, most of the world was familiar mainly with Cantonese cuisine, and thought of it as ‘Chinese cuisine’. In reality, though, China is an enormous country that encompasses nearly every kind of climate imaginable. The amazing variety of foods, spices and climates have led to many distinct styles of Chinese cuisine. Szechwan cuisine, originating in a steamy, sub-tropical climate, includes smoked, pickled and spiced foods, as well as foods spiced with a heavy hand for both preservation and flavor.

While the Szechwan pepper, a fruit that grows in the Chongging province, has always been used in Szechwan cooking, most agree that it wasn’t until Christopher Columbus brought the chili back from his travels. Besides the flavors that sear the mouth, Szechwan cooking uses an interplay of flavors to create the full impact of a dish. Hot and Sour Soup, for instance, when prepared properly is neither exclusively hot, nor ultimately sour. Prepared with sorrel, lemongrass, tofu and other spices, its first impression is the heady, rich scent of roast meat and sour lemon. That aroma is belied at the first touch on the tongue – the soup is salty first, though not intensely so. The subtle blending of flavors melds, changing in the mouth to mildly sour – the sorrel and lemongrass making themselves known. It is not until the mouthful of soup has been swallowed that the fire sets in as the chili oil finally seeps into the taste buds.

This is not unusual for Szechwan cooking. The first mouthful of Kung Pao chicken seldom brings tears to your eyes. It is only as you chew and swallow and take yet another bite that the true heat of the dish begins to assert itself. Double Cooked Spicy Pork seems almost bland at first, with the flavors blending subtly in the background until the intense fire of the chili oil in which the pork is fried suddenly flames in your mouth.

There’s more than fire to Szechwan cuisine though. Smoked meats are common, and the smoking often makes use of unusual materials and flavors. Szechwan Tea-Smoked Duck is a delicacy that combines the flavors of citrus and ginger and garlic, juxtaposing them with a long, slow cooking over a fire laced with oolong and green tea leaves. The result is a succulent meat that melts in the mouth and leaves behind a hint of gingered orange.

One tradition of Szechwan cuisine that is becoming more common in the Western world is the Szechwan Hot Pot. Similar to a ‘fondue’, a Hot Pot is more an event than a meal. Chunks and slices of raw meat, seafood and vegetables are offered to diners at a table that holds a ‘Hot Pot’ – a pot of chili oil over a flame. Each diner selects their food and dips it in the chili oil until it is cooked. Often, hosts will also offer a pot of simple broth for those guests who prefer a more bland meal, or can’t tolerate the spiciness of food fried in chili oil.

Savory, rich and spicy, Szechwan cuisine is cuisine based on intensity – intensely hot, intensely sour, and intensely delicious.

Easy Chinese Recipes

You’ll find that there are a lot of things that you have to do in a day. You don’t want to spend all day on dinner, but you also want to keep in mind that a good and wholesome meal can be served within an hour. You’ll find that there are a lot of ingredients that can be opted out so that you are able to keep things simple and easy. It also depends on rather or not you are an experienced cook or a beginner. You’ll want to keep in mind that most people will struggle with some of the dishes, but you’ll be able to do a lot with just rice, veggies, and one type of meat.

The more ingredients that you add, the more complicated you are making things. You don’t want to make cooking difficult, but you do want to make sure that these recipes are something that you will enjoy as well. You will want to start with rice and then work your way into making a delicious meal.

Keep in mind that rice only takes about twenty minutes and it shouldn’t take any longer than that for you to cut up some meat and vegetables. This can be a quick and easy stir-fry. You’ll want to keep things simple, but then you can get as fancy as you like when you start to get use to the art of cooking Chinese food. You’ll also find that when it comes to choosing your recipe you’ll need to decide how many people you are going to have to feed. When you decide how much and of what you’ll be able to jump into dinner and have it down within an hour.