138 replies to this topic

[fireball]

Correct me if I'm wrong, but I really think Chaozhou (Teochew) cuisine should be grouped with Fujian. Understandably, Chaozhou is located in Guangdong, so technically it would listed as Guangdong cuisine. However, the cuisine itself is almost the exact same as Fukkien. Fish balls, etc. They're pretty much the same (of course there would be a few differences but you get my drift).

I agree. I had both before and thought they are very similar.

[Registered]

I agree. I had both before and thought they are very similar.

Glad to see someone feels the same way

Many Fujian dishes such as oyster pancake, taro/radish cake, popiah, fish balls, and many more are also part of the Chaozhou cuisine.

What about that Chaozhou-style steamed dumpling? It has dried radish, peanuts, shrimp, etc. I wonder if the Hokkiens eat it too?

[tung2sai]

There is this one dish, (one method of eating) where there is a big, round, deep pot. Inside the pot are a variety of meats and vegetables that are cooked seperatly, but are layered in a circular fashion. One layer of this on top of another, sometimes the sauces will mixed.

People will gather around, sometimes standing, with their bowels (sometimes with rice) and chopsticks, and each will pick up whatever is desire.
In cantonese, we called this "Poon Choi". 盆菜
I assumed it must be for special occasions, like a gathering of some sort, because we don't eat this way that often.
I heard it originated from Hakka cuisine, but I've seen many other groups eat it this way as well.

Here is a dish my family makes quite often to eat.

http://en.wikipedia....Image:Ntofu.jpg

Although ours looks a little different, but it's close.

Edited by tung2sai, 22 December 2007 - 02:31 AM.

[tung2sai]

I was going to make another new thread about this, but I'll wait and see how others respond.

There are a lot of overseas Chinese communities that made many unique innovations with their cuisine and the tastes of the native population. I saw a few topics regarding this, such as the Indian-Chinese cuisine.

Here in the states, we have a few "Americanized" Chinese dishes that you can only find in a few places.

As I've mentioned before, there's this dish my hometown is known for. As well as others. My family's restaurant serves a few of these dishes.

Cashew Chicken http://en.wikipedia..../Cashew_chicken
General Tso's Chicken http://en.wikipedia....l_Tso's_Chicken
Sesame Chicken http://en.wikipedia..../Sesame_Chicken
Crab Rangonn http://en.wikipedia....ki/Crab_rangoon
Mongolian beef (or chicken) http://en.wikipedia..../Mongolian_beef
Egg Foo Young http://en.wikipedia....i/Egg_foo_young
Chop Suey http://en.wikipedia.org/wiki/Chop_suey
Regarding the dish above, I've heard from a few people, that in HK that have a dish with the same name, but instead of being mostly of vegetables, the HK version is just meat or other protien products. There's also a dish called "American Chop Suey" which which is a meat and tomatoe macaroni casserole.

Chop Suey Sandwhich
Chow mein sandwhich http://en.wikipedia....how_mein_sandwich
St. Paul Sandwhich http://en.wikipedia....._Paul_sandwich

I've read and heard from a few people that the Chinese-American dishes in Hawaii are a bit different, as they contained elements from other Asian and Polynesian influences, like they included SPAM, Taro, sushi and others.

On a seperate but related note, I remembered watching the food network where some people said that it was often the different ethnic food that was the first thing that appeals to people when they become interested in different cultures.
I'm quite aware that this is true to some extent for Chinese, as well as others.

[Chen06]

St. Pauls are not bad As for other Americanized Chinese cuisine though.....

I personally prefer Cantonese and Fujianese cuisine. I like their seafood! Also, alot of the Southern Chinese dishes served in overseas communities like Malaysia. Beijing Roast Duck is good too though. If I could only eat one thing for the rest of my life it would probably be Beijing Roast duck with flour pancakes and some spring onions and bean paste.

Edited by Chen06, 06 January 2008 - 04:59 AM.

[fireball]

St. Pauls are not bad As for other Americanized Chinese cuisine though.....

I personally prefer Cantonese and Fujianese cuisine. I like their seafood! Also, alot of the Southern Chinese dishes served in overseas communities like Malaysia. Beijing Roast Duck is good too though. If I could only eat one thing for the rest of my life it would probably be Beijing Roast duck with flour pancakes and some spring onions and bean paste.

You are making me hungry for those Beijing Ducks! Btw, sometimes, I would crave for American Chinese fast food!?! Yes, sometimes, I am out out of my mind!

[udscbt]

Hello,

I think that discussions concerning menu building, complementary to individual recipes, can be quite useful to understanding these remarkable cuisines.

After reading some of the literature and much experimenting with different dishes, I have come up with proposals for regional menus which might be considered “typical”. I wonder if you have any comments or changes to propose? I consider the North (or Northeast) to be comprised of Beijing, Dongbei, Shandong. The East (or Southeast) consists of Shanghai, Jiangsu, Anhui, Zhejiang and the South of Canton, Guangdong, Fujian. The West/Central regions are Sichuan and Hunan.

I understand that these groupings are somewhat arbitrary and no doubt exclude some serious gastronomic regions.

Here are the menus:

NORTHERN menu with principle regional attributes
Peking lamb with leeks (北京韭菜羊肉) lamb, leeks, garlic
Chicken with cashew nuts (醬爆鸡) garlic, hoisin sauce
Sole in Wine sauce (酒溜鱼片) a more typical fish dish from north would be welcome
Pickled Cabbage Peking style (北京酸菜) white cabbage
Beef noodle soup (牛肉面条汤) wheat, noodles, ginger, scallions, garlic

EASTERN menu with principle regional attributes
Dong po Pork (东坡肉) rich (oily), red cooking
Wuwei Smoked Duck (无为熏鸭) black/green tea of Longjing
West Lake Fish (=Carp) (西湖醋鲤鱼) wine/Shaoxing, black vinegar/Zhenjiang, fish
Dry braised bamboo shoots & chinese mushrooms (烧二冬) bamboo shoots, red cooking
Lion's Head casserole (沙锅狮子头) wine/Shaoxing, Shanghai green cabbage, crab/pork mixture

SOUTHERN menu with principle regional attributes
Sweet and Sour pork (咕咾肉) sweet, stir-frying
Paper-wrapped Chicken (纸包鸡) dim sum
Steamed Whole Fish / black beans (荳豉蒸魚) fish, black beans, steaming
Asparagus with Beef slivers (芦笋牛肉丝) stir-frying
Assorted Meat Soup in Winter Melon (什锦冬瓜盅) steaming

WESTERN/CENTRAL menu with principle regional attributes
Tangerine Peel Beef (陈皮牛肉) multiple processes, chilis, tangerine, Sichuan pepper
Gong Bao (Kung Pao) Chicken (宫保鸡丁) chilis, peanuts
Stir-fried Frogs Legs with Garlic Sauce (麻辣田鸡) chilis
Dry-fried string beans (干煸四季豆) Sichuan vegetable
Hot sour soup (酸辣汤) spicy

TOUR OF CHINA menu with principle regional attributes
North: Canard de Pékin (北京鸭) roasting
North: Mandarin Pancakes/Scallion Brushes (薄饼 / 葱刷子) raw scallions, wheat, hoisin sauce
East: Wuxi style pork ribs (无锡排骨) red-cooking
South: Seafood "birds" (taro) nest (雀巢海鮮) taro, seafood, stir-frying
West: Pock-Marked Ma's Bean Curd (麻婆豆腐) Sichuan pepper/chili paste
all regions: Spinach and Bean Curd Soup (菠菜豆腐羹) a soup from no place in particular. Is that right?

Have fun!

[xng]

Glad to see someone feels the same way

Many Fujian dishes such as oyster pancake, taro/radish cake, popiah, fish balls, and many more are also part of the Chaozhou cuisine.

What about that Chaozhou-style steamed dumpling? It has dried radish, peanuts, shrimp, etc. I wonder if the Hokkiens eat it too?

Chaozhou people and hokkien people have the same ancestors so there are a lot of similarities of food.

Their food should be grouped under Min cuisine eg. Fish ball, Fried oyster with egg, porridge, popiah

[mrclub]

I prefer to list Minnan Cuisine and Teochew cuisine seperately.

http://en.wikipedia....Teochew_cuisine
http://zh.wikipedia....#28526;州菜

http://en.wikipedia..../Fujian_cuisine
http://zh.wikipedia.org/wiki/闽菜

[bloodmerchant]

There is this one dish, (one method of eating) where there is a big, round, deep pot. Inside the pot are a variety of meats and vegetables that are cooked seperatly, but are layered in a circular fashion. One layer of this on top of another, sometimes the sauces will mixed.

People will gather around, sometimes standing, with their bowels (sometimes with rice) and chopsticks, and each will pick up whatever is desire.
In cantonese, we called this "Poon Choi". 盆菜
I assumed it must be for special occasions, like a gathering of some sort, because we don't eat this way that often.
I heard it originated from Hakka cuisine, but I've seen many other groups eat it this way as well.

Here is a dish my family makes quite often to eat.

http://en.wikipedia....Image:Ntofu.jpg

Although ours looks a little different, but it's close.

You are well aware that Poon Choy 盆菜 and Ngiong Tew Foo/Yong Taw Foo 釀豆腐 are Hakka dishes though.


釀豆腐


釀豆腐


盆菜

Edited by bloodmerchant, 15 February 2010 - 10:38 PM.

[qrasy]

Their food should be grouped under Min cuisine eg. Fish ball, Fried oyster with egg, porridge, popiah

I am wondering, if it's called "Min cuisine", does it include Northeast Fujian (e.g. Fuzhou area) as well?

[mrclub]

I am wondering, if it's called "Min cuisine", does it include Northeast Fujian (e.g. Fuzhou area) as well?

Min Cuisine

http://en.wikipedia..../Fujian_cuisine
http://zh.wikipedia.org/wiki/闽菜

[sg_han]

When I first went to China in 2000, I was full of agony during the first few days of my trip. My schedule were as follows

Beijing-> Nanjing-> Suzhou-> Hangzhou->Shanghai->Xiamen
Beijing 3 days and the 4 other cities 1 day each.

The only thing I enjoy eating in Beijing was the peking roast duck. i had trouble getting use to food in the first 5 cities and it was only in xiamen that i started eating more. i am hokkien (from singapore).


it is not that the food in xiamen too was completely to my liking but ya it is more similar to my daily diet

[bloodmerchant]

Northern Fujian/Eastern Fujian cuisine is different than southern Fujian cuisine, especially since I hear that Hokkien cuisine and Teochew cuisine have 薄餅 rather than 光餅.

Teochew cuisine is more similar to Fujian cuisine than Guangdong cuisine. But they do have certain food items (鹵味, 菜頭粿, 韭菜餜) that made its way to Cantonese cuisine. But also other food items (蠔烙, 肉骨茶, 薄餅, 魚丸, 蝦卷, especially 薄餅 and 蠔烙) that are similar to Hokkien cuisine.

[Jaz]

ok im planning to go to Sichuan soon and would like some names of the dishs that i should try.

Also could you tell me how spicy will it be. I have living in shanghai and everytime i have gone to a sichuan restaurant i have been a bit disappointed about the lack of spicy. Is this because it is shanghai or that im a foreigner or is it that sichuan food is just not that spicy.