138 replies to this topic

[General_Zhaoyun]

A good chinese website to understand the 8 major cuisines of China is

http://cate.cbbn.net/n-caipdq.htm

[snowybeagle]

05. FuJian Cuisine (福建菜系 - 闽菜)


Major Centres : FuZhou (福州), QuanZhou (泉州), XiaMen (厦门)

History:
Given its location on the southeastern coast of China, the FuJian cuisine include a variety of seafood, including the eels (海鳗), razor clams (蛏子), squids (鱿鱼), yellow croaker (黄鱼) and sea-cucumber (海参).

Its origins could be traced to the merging of the ethnic Han and ancient Yue (越) people. It enjoyed tropical-like climate, mild weather and ample rainfall.

During the transition of Western-Eastern Jin, numerous wealthy families migrated to the region from the Central Plains, bringing with them their own cooking techniques which were applied to local ingredients. Also imported in the years after were the red qü (红曲) and red wine dregs (红色酒糟) which became part of the condiments.

Typical Hokkien (FuJian) descendants today carried on the tradition of drinking comparitively large amount of clear soups with their meals, using large bowls rather than small bowls.

Characteristics:
(1) Light
(2) Fresh
(3) Sweet
(4) Sour
(5) Salty
(6) Fragrant
(7) Comes in beautiful colours (色调美观)

Cooking techniques:
(1) Stir-frying (炒)
(2) Sauté with corn flour paste (溜)
(3) Frying (煎)
(4) Simmering (煨)

Main Condiments (Seasonings):
(1) Sugar
(2) Vinegar
(3) Shrimp sauce


Famous dishes:
(1) Buddha Jumps Over The Wall (佛跳墙)


(2) Snowflake Chicken (雪花鸡)
(3) Fried Taiji Prawns (太极明虾)

(4) Pork in Lychees (荔枝肉)

[karewa]

Which Cuisine serves sharksfin ??? how bout loh sang ???

Which Cuisine makes the best fish ???

Snowybeagle tell me more !!!!

Hey...is it a fact that because of Yue Fei...da famous patriotic song general, that we have the famous "yau char kwai" ??? (brain dead !!! i cant think of the name of it in english...). Folks of that time were annoyed at the death of Yue Fei....(which was da deed of a notorious couple), so they made congee !!! (yeah i remember now...)

Then ..is it true tat man tou (bun) was created by Zhugeliang when he attack the Nanmans ??? As he sacrificed human sized buns as offerings to the dead.... I hope he did create Man tou....such a great man...

You know any famous chefs of the past ???

sigh...its 3am now....i am so hungry thanks to u....

[Liang Jieming]

loh sang is a modern creation only with the SEA chinese (& HK?).

[snowybeagle]

Which Cuisine serves sharksfin ??? how bout loh sang ???

If I'm not mistaken, the sharksfin made its way into every Chinese cuisine, even the landbound regions such as SiChuan.

I was wondering what loh sang was until Liang Jieming identified it, and yeah, it is a recent creation.

Which Cuisine makes the best fish ???

Subjective, depends on individual taste.

Hey...is it a fact that because of Yue Fei...da famous patriotic song general, that we have the famous "yau char kwai" ??? (brain dead !!! i cant think of the name of it in english...). Folks of that time were annoyed at the death of Yue Fei....(which was da deed of a notorious couple), so they made congee !!! (yeah i remember now...)

That's the only legend I know. And yeah, besides being called fried bread stick, dough stick, the yóutiáo's (油條) only legend was related to Qin Kuai (炸檜).

Then ..is it true tat man tou (bun) was created by Zhugeliang when he attack the Nanmans ??? As he sacrificed human sized buns as offerings to the dead.... I hope he did create Man tou....such a great man...

That was one of the legends.
Another legend attributed to an earlier founder, Wen TaiShi who served the tyrannical last king of Shang.

[Liang Jieming]

Man! SnowyB, you're like the god of food or something. hehehehe Your wife must appreciate you a lot.

[snowybeagle]

Man!  SnowyB, you're like the god of food or something.  hehehehe  Your wife must appreciate you a lot. 

Nothing of the sort. I like to eat, but I am not a good cook.
In fact, my own wife doesn't like my cooking .

I became interested in the theories after reading the manga Shota no sushi (将太的寿司), and then the artist's other cooking related titles.

It also helped that one of my good friend is a food writer and before we have a child, he used to bring me and my wife to newly discovered gems around Singapore, and even listed for us a couple of must-try's when we holiday overseas.

My only real success was the chocolate-covered strawberries which I mastered 10 years ago, long before it became sold in stores in Singapore. I had to research on the internet, spoiled quite a few batches of chocolates in my mum's kitchen, but fortunately the strawberries did not go to waste . Makes the perfect present for a girl.

[karewa]

Hehe the others have filled enough praise on you snowybeagle.~~need i say more ?? hehe

So Loh Sang is an oversea Chinese creation....
How about bak kut teh ??? some told me its created in China by the poorer class (peasants ...), more of a cheap beggar food but its extremely delicious !!! (especially when u mix wif sea cucumber !!! )....while some say its created by overseas Chinese in Malaysia..... while some say its created by some fella with the surname of Teh.....



And...how bout ginseng ?? it is cancerous ???

Hey ,how bout the famous "Buddha jumping over the wall "dish ?? where is it from ??? hehe not sure if its Buddha or someting else...hehe

[snowybeagle]

How wonderful!!!! I am doing some research and found your answers great! Thanks. I also want to add Tanchiachye and confucious cuisine...

Please share with us more information.

IIRC, Confucious cuisine refers to the Kong Fu Yan, a traditional banquet of the Kong clan, right? Is it considered a subset of the ShanDong (Lu) Cuisine?

[AhMan]

Do Chinese always add a lot of sugar to their food? if so then what made them free from tooth caries?

[fsgien]

Good food, lovingly and thoughtfully prpared is indeed my achilles heel.
mine is eclectic and gained essentially from recip books

lately it has been travel but limited.

still keep up the new info

02. ShanDong Cuisine (山东菜系 - 鲁菜)
Characteristic: clear, pure and not greasy, emphasis on aroma, freshness, crispness and tenderness.

[karewa]

Hey... bak kua originated from the South East Asian chinese ???

I thought its from china...last time ppl have bak kua when upholding sieges during war...