This staple of Chinese cuisine has sustained a nourished a nation for thousands of years.
Whether slurped in soup or freshly stir-fried, hand- made noodles can’t be beat. It is interesting to note that Italian pasta is a direct adaptation of Chinese noodles and was introduced to Europe by Marco Polo after his 17 year long voyage across Asia between the dates 1275 – 1292.
The dim sum is a raucous, fast paced affair with waitresses racing freshly steamed dumplings, vegetables and desserts directly to your table. Going for dim sum is usually known in Cantonese as going to "drink tea".
Despite the name, Mongolian Barbeque is actually a Taiwanese creation! Cooking thin slices of meat with vegetables and noodles on a large round griddle with large and long chopsticks was meant to emulate the way Mongolians cooked in the open air.
Everything you ever wanted to know about the individual elements that make Chinese food, all in one location! Thanks to Marco Polo’s exploration of China, rice and wheat noodles circled the globe and took on the new names of risotto, angel hair and linguini. Discover more about Chinese culinary delights, and others that you never realized were Chinese.
Chinese cuisine is a combination of different regional cooking styles and spices that can be found across China. One aspect of Chinese cuisine that never changes is the stringent use of only the freshest produce and meat that is gathered from the sky, ocean and land.
The perfect little mound of dense yet fluffy dough and minced meat with spices all wrapped into one. Good things truly do come in small packages! The most common meat fillings are pork, beef and chicken. The meat is finely minced, mixed with spices and rolled into little balls. The meat balls are then folded into fresh dough and pinched at closing to prevent the dumpling from falling apart.
The bounty of the Chinese Oceans has been harvested for well over millennia and its seafood delicately cooked to maintain the flavor and integrity of the fish.
The two most common ways for Chinese vegetables to be prepared are steamed and stir fried. Gently cooking the vegetables in these two ways ensures that the vegetables remain firm when eaten. Spring onions, ginger, garlic and an assortment of sauces are poured onto the cooked vegetables for flavor.