Chinese cuisine/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Howard C. Berkowitz No edit summary |
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Revision as of 02:27, 26 July 2010
- See also changes related to Chinese cuisine, or pages that link to Chinese cuisine or to this page or whose text contains "Chinese cuisine".
Parent topics
- China [r]: Large and populous nation, with a long tradition of scholarship [e]
- Chinese (disambiguation) [r]: Add brief definition or description
- Cuisine [r]: Add brief definition or description
Subtopics
Condiments and seasonings
- Garlic [r]: Add brief definition or description
- Ginger [r]: Add brief definition or description
- Hoisin sauce [r]: Add brief definition or description
- Oyster sauce [r]: Add brief definition or description
- Soy sauce [r]: Add brief definition or description
- Szechuan peppercorn [r]: Add brief definition or description
- Tangerine rind [r]: Add brief definition or description
Equipment and techniques
- Stir-frying [r]: Add brief definition or description
- Steaming [r]: Add brief definition or description
- Red-stewing [r]: A technique of Chinese cuisine in which meat, and sometimes vegetables, are long-simmered in a "master sauce" of soy sauce, wine, ginger and other seasonings; it is more of a home technique since it economically tenderizes inexpensive cuts while shrinking them, and tends to be a specialty restaurant dish [e]
Well-known dishes
Poultry
- Almond Pressed Duck [r]: A popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century. [e]
- Peking duck [r]: Add brief definition or description
Pork
- Japanese cuisine [r]: Add brief definition or description
- Korean cuisine [r]: Add brief definition or description
- Vietnamese cuisine [r]: The cooking styles of Vietnam, mixing flavors native to the region with French and Chinese influences [e]