Though they're called peppercorns in English, they're actually the dried berries of the prickly ash tree. That accounts for the first half of the Chinese portmanteau ma la- ma means "tingling," and la means "spice"-that describes much of the region's food. Meanwhile, in southern provinces such as Yunnan, crisp-fried insects are a delicacy, and the sour flavors of preserved foods are found in many local dishes.Ī hallmark of Sichuan cuisine, the famous spice may be the only ingredient less known for its flavor than for the sensation it produces the active ingredient in Sichuan peppercorns actually stimulates touch receptors, like vibrations, at a frequency of 50 hertz. In western China, you can find halal cooking in both Xinjiang, where the Uyghur Muslim minority group predominates, and in Tibet, whose cuisine blends the flavors of neighboring India, Nepal, and Sichuan province and notably makes use of yak meat and dairy. Central China is renowned for the spicy cuisines of Sichuan and Hunan provinces. Eastern China is home to Cantonese cooking, one of the country's most celebrated regional cuisines (and the one most familiar to Americans), known for its emphasis on the fresh, natural flavors of ingredients and its use of sweetness. ![]() ![]() The north encompasses Beijing, known for its imperial cuisine and dim sum Inner Mongolia, where dairy, infrequently used elsewhere in Asia, is common and Shandong, where fresh seafood is often the focus. ![]() In the south, rice is the staple grain, as the warm, rainy climate produces the crop in abundance, while northerners turn to foods like pancakes and noodles made from wheat, which is better suited to their long winters and low rainfall.
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