| Spicy Food In China | |
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| Jun 22, 2009 03:56 |   |
 | Hi, I wanna ask a question for you. I'm studying about chinese cuisine, Do you like spicy food? Of course, I live it! So what is the most spicy food in chinese cuisine? What is traditional special food? I hope you'll response to my question. |
| Jun 23, 2009 02:14 | #1 |
| I have had some spicy food, noodle soup in Hunan, hotpot in Chengdu but for me the hottest and spiciest was a lamb hotpot in Danyang, Hubei province. I dont mind a little spicy but it was really really really hot. |
| Jun 24, 2009 06:32 | #2 |
| Sichuan soup with chilli is hot too. The chilli just looks like red date. Wan |
| Jun 26, 2009 17:49 | #3 |
| I grow up with eating Zhe Jiang Cuisine. I like spice too, but Cuan Cuisine and others are sort of rough in cooking techniques and the flavor is too thick and monotonous. I googled Zhe Cusine, I would like to rank in #1 among 8 Chinese Cuisine. -------------------------------------- Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as "land of fish and rice", Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.  |
Last edited by MARRIE: Jun 26, 2009 17:56 |
| Jun 26, 2009 17:50 | #4 |
| Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.  |
| Jun 26, 2009 17:51 | #5 |
| Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.  |
| Jun 26, 2009 17:51 | #6 |
| Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.  |
| Jun 26, 2009 17:53 | #7 |
| Legend has it that "Beggar's chicken" was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!  |
| Jun 26, 2009 17:54 | #8 |
| The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea. |
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