Chinese food, considered to be the biggest cultural exchangebetween Chinaand other countries, is famous for its colors, aromatic flavors and the varietyof its regional cuisines and ingredients. So most of foreigner can acceptChinese food ,even they love it too much . The following ten dishes are onforeigner’s tables each of them is unique in their own way yet they all haveexquisite flavors, wonderful presentations and deep cultural meanings , Let iswhat are they :
1 Fried Shrimps with Cashews
Compared with the heavy tastes of Spicy Tofu, this dish is relatively light.Known for being nutritious, good-looking and tasty. Fried Shrimp and Cashews issaid to protect the cardio-cerebral-vascular system and prevent cardiovasculardisease. The shrimp is usually soft and easily digestible and accented by thecashews.
The dish is easy to cook at home. There are two very important tips that youshould follow. First, if the shrimp is a bit too hard, one can put flour insideof them to soften them up. Second, one knows when the cashews have been in longenough once they start to sink in the hot water. They should then be frieduntil golden yellow.
Main Ingredients: shrimp,cashews and celery.
2 Chow Mein
Chow Mein is a rich source of nutrition and has many health benefits includingimproving digestion, anemia and immunity. Extremely popular in China and allover the world, this stir-fried noodle dish comes in many varieties. Cantonese ChowMein is the most famous in Western countries.
In American Chinese cuisine, Chow Mein consists of noodles, meat, onions andcelery. It is served as a specific dish at westernized Chinese restaurants. TheEast and West Coastsof the United Statesdo have some differences in preparation of this dish. On the East Coast, ChowMein is almost always prepared in the "Hong Kong"style and crispy. On the West Coast, Chow Mein is almost always steamed andsoft.
Most restaurants in Chinacook this dish by deep frying the noodles; the fastest way to obtain thebeautiful golden yellow noodles associated with this aromatic dish.
Main Ingredients: noodles andoil.
3 Peking Duck
Now considered to be one of China's National Foods, the Peking Duck is prizedfor its eloquent taste and stunning presentation. This famous dish can be foundat restaurants all around Beijing.Upscale restaurants take this dish so seriously that some even have their ownduck farms and use only a special kind of duck for their specific Peking Duckdish.
The Quanjude Restaurant, one of the largest roast duck restaurants in Beijing, if not theworld, opened its door in 1979. Filled to capacity, Quanjude can serve as manyas 5,000 meals a day. Peking Duck is famous for its thin, crispy skin, and itsdelectable and aromatic meat, which is highly popular among all foreigners,including foreign celebrities and leaders.
Main Ingredients: duck, pancakeand onion.
4 Won Ton Soup
Won Ton Soup, called "Hun Dun" in Mandarin, is a highly welcomingdish in China.Since Chinais a nation of diverse ethnic groups and different cultures, each region hastheir own shapes for won tons. Won tons are usually boiled and served in soup,but they can also be deep-fried.
The most versatile shape for won tons is a simple right triangle. Made byfolding the won ton in half and pulling together to two opposite corners, thisversions flat profile allows it to be pan-fried like a pot sticker in additionto it being boiled or deep-fried.
Many people mix up won tons and dumplings, but there are three majordifferences. First, they have different starting shapes; won tons make use of a6cm square or isosceles trapezoid base while dumplings us a 7cm diametercircular base. Second, the "skin" used for won tons is much thinnerthan the "skin" used for dumplings. Finally, won tons are alwaysfound in soups while dumplings are dipped in condiments and sauces
Main Ingredients: pork, shrimp,vegetables and green onions.
During the Spring Festival, Chinesefamilies will get together and have dumpling parties. It is said that the dishwas invented by Zhang Zhongjing, one of the finest Chinese physicians inhistory. Dumplings have a 1,800 year long history which is why it is one of themost popular traditional foods in China and extremely popular inWestern countries.
They may be cooked by boiling, steaming, simmering, frying or baking.
Dumplings feature thin skin, soft stuffing, and unique shapes. Dumplingstuffings are various, including pork, beef, cabbage, carrots, and/or onionsamong others. Deep cultural meanings are usually associated with this dish, forexample dumplings stuffed with celery is called "qin cai jiao" inChinese, which is a homophone for the phrase that means "hard working andlots of wealth."
Main Ingredients: meats,vegetables and flour
6 SpicyTofu (Mapo doufu)
Spicy Tofu, known in Chinese as "mapo doufu", is one of the mostfamous dishes from Sichuancuisine. The dish features the trademark "hot" spiciness along withthe characteristically tongue-numbing nature of Sichuan's flavorful food.
Spicy Tofu can be found in restaurants all over China,as well as in Korea and Japan, wherethe flavors are adapted to local tastes. The Japanese style still retains the"spiciness", even though spicy is not the preferred taste in Japanesecuisine, and is coupled with Japanese rice.
Main Ingredients: tofu (BeanCurd) and beef
7 Egg-fried rice
Originally from China'sancient western regions, egg-fried rice has now become part of Chinese people'sdaily cuisine. Famous for its aromatic smells, soft textures and handsomepresentation, one can easily find this popular dish anywhere in China, fromhigh class hotels to family-run restaurants on the street.
While it is fairly easy to make, there are some points that should be kept inmind: use left-over rice rather than newly-cooked rice for better taste.Additionally, before frying, the rice should be churned up.
Spring rolls are an appetizer, eaten either fresh or fried.They are usuallyeaten during the Spring Festival in China, hence the name. The dishbears very auspicious meanings as it resembles gold bars and people tend tolink them with ideas of wealth. Of course, they also taste good.
9 KungPao Chicken
Kung Pao Chicken is the most famous dish of Guizhou cuisine. It is popular among bothChinese and foreigners. Ask a foreigner to name some of Chinese dishes, KungPao Chicken will be one of them.
The dish is named after Ding Baozhen, a late Qing Dynasty official. Born in Guizhou, Ding served as the head of Shandongprovince and later as the governor of Sichuanprovince. His title, Gong Bao, or palatial guardian, is where the name Kung Paochicken derives.
Which oneis your favorite, if I choose , must be the pecking duck . But I don’t mind if canhave dumplings after pecking duck .