Chinese
food and cuisine traditions
Beside the eight great Chinese culinary
traditions, in China there are other traditions,
including some minority cuisines. Some
of them are the following:
-
Beijing
cuisine – Beijing cuisine is famous
for its imperial cuisine (long banquets and dishes
that take a lot of work to prepare). A popular
Beijing dish is the ‘Peking Duck’.
Beijing cuisine prefers noodles, bread and dumplings
to rice.
-
Shanghai
cuisine – the culinary tradition from
this Chinese city has been influenced by a lot
of different traditions. Its dishes are mellow,
sweet and a sweet and sour flavour is favourite
by Shanghainese chefs. In Shanghainese cuisine
rice is preferred over noodles.

-
Taiwanese cuisine – its
flavour are bland and it is influenced a lot by
Japanese cuisine, thus the popularity of raw dishes.
As Taiwan is an island, its cuisine offers a great
variety of fresh fish.
-
Dongbei cuisine – this
variety of Chinese food is typical of the north
east of China. Dongbei cuisine uses a lot of meat
and potatoes in thick and fairly salty sauces.
-
Uygur cuisine – the Uygurs
are a Muslim ethnic group from Xinjiang Autonomous
Region in the Northwest. Some of Uygur typical
dishes are roast fried spicy mutton, square noodles
in tomato sauce and nang bing a round type of
bread, good when eaten hot.
-
Hui cuisine – this variety
of Chinese food involves the use of mutton, lamb,
beef and poultry meat. Hui cuisine has a great
reputation in China because of its taste and it
can be found everywhere in China.
-
Tibetan cuisine – Tibetans
eat a lot of milk, yoghurt, cheese and meat (mutton
and other animals). They drink greasy green tea
with their meals and they do not like spices very
much. The only things they use to flavour their
dishes are salt, garlic and green onions.
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