Can you tell me the different dishes in china?

Question

such as donkey hamberg in Baoding?

Answer 1

Beijing Snacks— Dou Zhi (豆汁), Zha Jiang Mian (炸酱面)  

If you want to get a feel for the life of a longtime Beijing resident, you could start by walking the city streets until your boogers turn black. Or you could eat some traditional Beijing snacks, foods that have been satisfying the city's populace for centuries.

If you visit early in the morning you'll find yourself surrounded by the city's elderly population drinking their mung bean milk and eating their pea flour cake, and picking their¡­ you know.

Mung Bean Milk (Dou Zhi/ 豆汁)

Probably the most famous Beijing snack, mung bean milk is actually the fluid remnants of the mung bean noodle making process. It looks grayish-green, tastes mostly sour with a tinge of sweetness, and has a peculiar odor. it's definitely an acquired taste. First-timers often drink mung bean milk accompanied with a few Chinese-style pickle wedges, which locals say makes it easier to go down.

Mung Bean Milk, which was first drunk about one thousand years ago, is the Number one snack when people are talking about Beijing Snacks. It is actually remnant of mung bean when it is used to make starch. When served, it must go with pickles, which are thinly cut and sprayed with cayenne pepper oil.

It will taste better, especially for those who try it for the first time. Most people will find it hard to swallow because of its flavor, but if you could manage to try for the second time, maybe you will like it. Some people have got into the habit of drinking it and they even would search everywhere and wait a long time in lines for it. Mung Bean Milk is also rich in protein, vitamin C and dietary fiber and has some effects like appetizing, relieving summer heat, detoxifying and some other effects that account for its popularity among many people.

Beijing Noodles with Soybean Sauce (Zha Jiang Mian/ 炸酱面)

Beijing Noodles with Soybean Sauce (Zha Jiang Mian) is a treat not to be missed. Although customarily made from diced pork fried in a thick brown bean sauce, most restaurants now just use ground pork. The noodles should be hand rolled. Delicious and filling for a snack or a meal, this dish is a favorite in Beijing homes.

It consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood.

It is originated from a Chinese dish, but the version familiar to Koreans is usually only found in Chinese restaurants in Korea or those serving Korean customers. This dish is also available in other countries where there is a large Korean population.

In China (or at least in the Beijing region), authentic Zha Jiang Mian can be found, prepared with a different sauce and ground pork rather than seafood. The name of this Chinese dish is zhajiangmian (炸醬麵, literally "fried sauce noodles"). Although spelled differently, the pronunciation of the name of the Chinese dish is nearly identical to that of its Korean counterpart. Despite the similar ingredients, due to its thick sauce, jajangmyeon looks darker and has a different taste than the original, zhajiangmian.

Answer 2

The dishes are either pan fried, deep fat fried or steamed. Notice that many times food is cut into small pieces to cook more quickly and to save fuel. Knives and forks used to be considered weapons and were not considered appropriate in the past. Many of the dishes can be broken into regions with the most spicy dishes being in central China, middle-eastern foods like flat breads and kabobs in the far Northwest, noodles and dumplings and Peking duck in Beijing, rice dishes in the south, seafood along the coast and the famous dim sum in Hong Kong. You can get a better breakdown through Wikapedia but I think this is a pretty good summary. I recommend the Shao Long Bao in PuDong/Shanghai and some of the street dumplings in Beijing. But there are just too many good dishes to list. Have fun!

Answer 3

There are eight styles of distinct regional cooking  in China. Of them, the most influential and representative ones are the culinary styles of Lu, Chuan, Yue, Min, Su, Zhe, Xiang and h*i.

Each culinary style is inseparable from its long history and influenced by geography, climate, resources, specialties and dining habits of each area. Some descriptions of the eight culinary schools are: the cuisines of Jiangsu and Zhejiang have been compared to delicate beauties of the Yangtze River Delta; those of Shandong and Anhui have been compared to simple but sturdy men of the north; those of Guangdong and Fujian are compared to elegant nobles; those of Sichuan and Hunan are likened to people with substantial and varied accomplishments.

The cooking techniques of each of the Chinese culinary schools are unique and the dishes have their own distinguished characteristics.

1.Sichuan Cuisine/Chuan Cuisine

2.Hunan Cuisine/Xiang Cuisine

3.Guangdong Cuisine/Cantonese Food

4.Shandong Cuisine

5.Jiangsu Cuisine

6.Zhejiang Cuisine

7.Fujian Cuisine

8.Anhui Cuisine

Find detailed introduction to these cuisines here:

http://www.chinatravel.com/facts/chinese...