Crossing Travel
EAT & DRINK Saturday, 07 November 2015

Chinese special dishes

There are a lot of specialties in China that visitors should try when having a chance to travel in this country.

Peking Duck

Peking duck
Peking duck

One of China's national treasures, Peking duck is a special dining experience where even the meticulous tableside presentation is a treat. Everyone has a favorite part, whether it's the lacquered, crackling-like skin, or slices of dark meat with lush, fatty ribbons, wrapped in pancakes with scallions and hoisin sauce.

Stinky Tofu

Stinky Tofu
Stinky Tofu

Stinky Tofu is Tofu that is marinated in brine and allowed to ferment for several days.  How long it ferments for, what the brine is made out of and the type and texture of tofu are all factors that affect the end product.  It is possible to have different tasting toufu just as there are different varieties and strengths of cheeses.  Because of this variety, many cities in China each count stinky tofu as one of their unique specialties.  It is usually served with hot sauce but can also be served with other toppings.  Note: in the picture on the right, it is served with pork. Stinky Tofu can be found at street vendors, restaurants, grocery stores.

Dumplings

Dumplings
Dumplings

With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China. Dumplings consist of minced meat and chopped vegetables wrapped into a thin piece of dough skin.

Popular fillings are mince pork, diced shrimp, ground chicken, beef, and vegetables. They can be cooked by boiling, steaming, or frying. Dumplings are a traditional dish eaten on Chinese New Year’s Eve. 

Century eggs

Century eggs
Century eggs

They are also referred to as thousand-year eggs or millennium eggs, but are not preserved for a millennium, one thousand years, or even a century. The process actually takes anywhere from a few weeks to a few months, and involves soaking eggs in a saline solution. Duck, quail or chicken eggs can be used. The solution usually consists of clay and salt, but can also include ash, quicklime and rice hulls. It causes the yolk of the eggs to take on a creamy, cheese-like texture, and transforms the whites into a dark-colored jelly.

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