I am a foodie and am passionate about the food we consume. I do not belong to the clan who consume food to live.

THIS BLOG WILL THROW LIGHT ON THE NUANCES OF A WORLD FAMOUS CUISINE. China is the largest country in Asia and has a equally large population. Since the country is so vast the food that the people consume are as vast as well. China is one of the oldest civilizations and it consists of cultures dating back six millenia. Regional cultural differences exist in china and this difference giving rise to different styles of food. There are eight main regional cuisines. The two minority cuisines are.

Monday, December 10, 2007. Shandong cuisine and its styles. It is characterized by seafood cooking, with light tastes. It is famed for its soup and utilizing soups in its dishes.

It comprises the specialties of South Anhui, Yanjiang and Huai Bei. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.

Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Fujian cuisine is famed for its use of seafoods, its soups and stews, and for the visual presentation of its dishes.

Monday, December 10, 2007. Hunan cuisine, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China.

Monday, December 10, 2007.

Monday, December 10, 2007. Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.