Are thier any special dishes from the Chinese Cuisine?

Question

Are thier any special dishes from the Chinese Cuisine?

Answer 1

Stir-Fried Beef with Fresh Asparagus (Seen Lo Shun Chow Ngau Yook)



12 ounces boneless top sirloin steak

2 teaspoons light soy sauce

1 clove garlic, mashed to pulp with 1/2 teaspoon salt

1 pound fresh tender asparagus

2 medium onions

2 tablespoons peanut oil

2 teaspoons Chinese bean sauce (min sze jeung) *

1/4 cup beef broth

1 teaspoon cornstarch (cornflour) combined with 1 tablespoon cold water

Hot cooked long-grain white rice for accompaniment

   1. Trim all fat from steak and discard. Cut steak across the grain into paper-thin slices, then cut into bite-size strips. Sprinkle with soy and mix in mashed garlic/salt mixture. Set aside to marinate while preparing the asparagus and onions.

   2. Wash asparagus well. Cut off tough ends of stalks and peel away the skin from the base to within an inch or so of the tender tops. With a sharp knife cut into thin slices on the sharp diagonal so the slices are quite long and oval shaped. Keep the tips whole and set aside.

   3. Peel onions, cut in half lengthwise, then cut each half into 4 to 6 wedges. Cut the wedges in half, crosswise. Separate layers of onion.

   4. Heat 2 tablespoons oil in a wok over high heat. Fry meat over high heat until browned. Transfer to a bowl.

   5. Wipe out pan, heat remaining 2 tablespoons oil over high heat and stir-fry the sliced asparagus stalks for 3 minutes. Add onion and fry for 1 minute longer. Add bean sauce and broth and stir. Add the asparagus tips. Reduce heat, cover and cook for 5 minutes or until asparagus is crisp-tender.

   6. Return beef to pan and bring liquid to a boil; stir in the cornstarch/water mixture and cook for 1 minute or until liquid thickens, stirring gently. Serve immediately with hot cooked white rice.

Makes 4 to 6 servings.

Answer 2

My favourite chinese dish has to be sechzuan chicken (firey, and soooooooo good!)

after that, I'm a huge fan of basic chicken and cashew stir fry.

Answer 3

Many! Pekin duck, Mongolian hotpot, and whatever dish you like best!

Our local Chinese does a shitake-mushroom-cabbage stirfry that is so simple---and so delicious!

I love Chinese food!

Answer 4

Crispy Fish with Sauce

4 large Chinese dried black mushrooms

1 tbsp. peeled, minced FRESH ginger

2 tsp. minced garlic

1/3 C thinly sliced carrots

1/3 C thinly sliced bamboo shoots

1/3 C snow peas, cut in half lengthwise

1 tbsp. rice wine

2 cups chicken broth

1/3 C oyster sauce

3/4 tsp. salt

1 tsp. sugar

1/3 C soy sauce

2 tsp. rice vinegar

3 tbsp. cornstarch mixed with 3 tbsp. water

2 tbsp. peanut oil

1 tsp. sesame oil

shake of white pepper

Soak the dried mushrooms in water to cover, and set aside. Minceginger and garlic and

put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small

bowl. Combine rice wine, chicken broth, oyster sauce, sat, sugar, soy sauce, and vinegar

in a small bow. Combine cornstarch with water in a small dish.

Remove dried mushrooms from bowl and squeeze aout excess liquid. They should be

fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2" wide

strips and place in dish with carrots.

Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and heat 30 seconds.

Move the wok around so the oil coats the sides. Add ginger mixture and stir 15 seconds.

Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add

cornstarch. Bring to a boil. Add sesame oil, a little white pepper (black can be substituted)

and pour over hot fried fish.

Fish:  Buy firm fillets and cut into serving sizes. Soak in salt

water for 30 minutes. Drain and rinse.  Pat dry. Dip in beaten

egg and coat well with cornstarch. Fry in hot oil to cover until golden brown. Remove

with a slotted spoon. Drain briefly and

transfer to serving platter. Ladle sauce over fish.

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Crispy Orange Beef

1 lb. flank steak, partially forzen

1/4 to 1/2 C cornstarch, approximately

2 to 3 cups PEANUT oil

6 to 8 pieces of dry orange peel, about 1/2" square

1 dozen dry hot pepper pods, about two inches long, or to taste

1/4 small onion, cut in 1/2" squares

1/4 C water chestnut slices

1 tsp. minced garlic

1 tbsp. minced green onion

1 tbsp. rice wine

1/4 C sugar

3 tbsp. soy sauce

1/2 C chicken broth

1 tbsp. oyster sauce

1 tsp. sesame oil

     The flank steak should be frozen, but still pliable for

easier slicing. Cut it into 3 lengthwise pieces, then cut across the horizontal to make

small pieces, about 1/2" by 2"  (sizes will vary, but those are ballpark figures). Coat the

meat completely with cornstarch and set aside.

     Cut up dry orange peel into small pieces and combine in a

small dish with hot pepper. Cut onion and combine in another

small dish with water chestnuts. Mince garlic and green onion.

Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set

a metal strainer over a large receptacle (not plastic) in kitchen sink.

     Heat wok for two minutes over highest heat. Add oil and heat until it is very hot.

Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef gets a yellowish cast to

it and the outside is crispy. Transfer to strainer in sink and pour oil and beef into it.

     Place empty wok back on high heat and add garlic and green onion. Add hot pepper

and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add

sauce and stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and

then sesame oil. Stir once or twice and place on a warm plate. Serve immediately.

Serves 4 to 8 as part of a larger meal.

Serve with steamed rice.

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General Tso's Chicken

1 lb. boneless, skinless chicken, cut in large chunks

1/3 C cornstarch

1 small zucchini, cut into chunks

2 tsp. minced garlic

1 tbsp. chopped green onion

1/4 C chicken broth

1 tsp. oyster sauce

1/4 tsp. hot pepper paste

1 tbsp. soy sauce

1 tbsp. rice wine

3 tbsp. rice vinegar

1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water

1 tsp. sesame oil

     Cut  the chicken and coat it with cornstarch. Set aside

(discard any extra cornstarch). Slice the zucchini on a shallow diagonal about 1" wide.

Roll the zuchhini halfway and slice the same way to form chunks that are shaped like

trapezoids. Set aside.

     Combine garlic and green onion in a small dish. Combine

broth, oyster sauce, soy sauce, hot pepper sauce, wine, and

vinegar in a small bowl. In another dish or small glass, mix

cornstarch with water. Place a metal strainer in a large

receptacle (not plastic) in the kitchen sink.

     Heat wok over high heat for two to three minutes. Add

vegetable oil; heat until VERY hot. Add chicken; stir to break it up. Fry until golden

brown - the color of fried chicken. Transfer chicken to strainer.

     Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for

several seconds. Add zucchini and toss a minute over high heat. Add sauce mixture and

bring to a boil. Add cornstarch and boil until thickened. Add chicken and sesame oil and

heat through. Serve with hot steamed rice. Serves 4 to 8 as part of a larger meal.

Answer 5

Things I think are special from the Canton

Salad shrimp, fried with mayonnaise and walnuts. On broccoli (not fried).

Another special thing is nest soup or something. It is said to be good for your body, skin and some other stuff.

A jellyfish dish. It doesn't actually look like a jellyfish. The jellyfish looks like noodles with picked carrots.

Seafood is the most fancy, special and expensive to eat!

like sea cucumbers, lobsters, abalone, etc.