Understanding the different styles of Asian food and restaurants
November 13, 2009 by admin
Filed under Restaurants
AMAZING ASIAN CUISINE!
MANY types of Asian cusine are a never-ending delight to the palate. There is Vietnamese, Cambodian, Laotian and Thai for a start. Then in Malaysia, there is Malay cuisine and also Nyonya cuisine, an eclectic blend of Chinese and Malay cultures. For Chinese cuisine, we have so many. Cantonese from southern China and Hong Kong is the most common, and the one most Europeans are familiar with. Fiery Sichuan cuisine with its use of hot chillies and crispy fried buns called “man tou” is not for the unadventurous diner. Beijing cuisne from China’s capital is typified by its most famous dish – Peking Duck with spring onions and fresh cucumber plus the piece de resistance, sweet and dark Hoisin sauce. Hokkien cuisine and Teochew cuisine venture into the realm of the esoteric and is hardly known outside Malaysia and Singapore. Indonesian cuisine is another winner with marvellous curries and rijstafel dishes. Indian cuisine, whether it is from north India or the south, as in Kerala cuisine, is a mystery to many. The fearsomely addictive spices like cumin, cardomom, coriander, tamarind, nutmeg and cinnamon, just to name a few, create unique taste sensations to delight the palate of the gourmet. And how about the cuisine of the Philippines with its tangy Adobo of pork liberally flavoured with soy sauce and vinegar? All are a joy to taste and savour! Bon appetit!
Don’t Miss the Gourmet When Travel in China
March 30, 2009 by admin
Filed under Restaurants
Chinese cuisine enjoys the same international reputation to that of France and Italy for its scent, taste, and design. When you are travelling in China or going for the beijing 2008 summer olympics, please don’t miss the Chinese gourmet. Maybe you will encounter a problem that the waiter or waitress can not understand what you said . Because they are not good at English. Please don’t worry. Following is a menu with Chinese “pinyin “and English. Just hold it and it’s ok to eat in any restaurant in Beijing or China.
Meat Dishes
Sliced pork with raddish (luo bo gan chao rou si )
Twice cooked pork (hui guo rou )
Spicy pepper with twice cooked pork (jian jiao hui guo rou )
Green pepper with pork slices (qing jiao rou si )
Sweet and spicy sliced pork (yu xiang rou si )
Pickled vegetables with meat (zha cai rou si )
Sweet and sour pork (tang cu li ji )
Sweet and spicy pork pieces (yu xiang xiao hua rou )
Boiled cow intestines (shui zhu niu bai yie )
Sweet and spicy sliced pork kidney(yu xiang yao si )
Boiled pork kidney slices (shui zhu yao pian )
Wild pepper pork intestines (yie shan jiao chao da chang )
Spicy stir-fried pork (gan bian da chang )
Boiled pork intestines (shui zhu da chang)
Pickled cabbage with twice cooked pork (pao cai hui guo rou)
Bamboo sprouts with pork slices (sun jian rou si)
Pickled cabbage with pork slices (suan cai rou si)
Hot and spicy pork slices (ma la rou si)
Bamboo sprouts with pieces of pork (zhu sun rou pian)
Mushroom with pork pieces (xiang gu rou pian)
Bamboo shoots with twice cooked pork (sun jian hui guo rou)
Stir-fried dried pork (gan zha li ji)
Sweet and spicy beef slices (yu xiang niu rou si)
Stir-fried pork intestines with potatoes (tu dou shao da chang)
Hot and spicy pork intestines with peppers (la chao da chang)
Stir-fried pork intestines with garlic (suan shao da chang)
House Specialties
Boiled carp with sour cabbage (suan cai li yu)
Boiled carp (shui zhu li yu)
Hot and spicy chicken (ma la ji)
Hot and spicy pork (ba shu kou rou)
Steamed pork ribs (fen zheng pai gu)
Stewed beef with sliced vegetables (luo bo gan hui guo niu rou)
Pig feet (bu yi zhou zi)
Hot and spicy bullfrog (ma po niu wa)
Dong Po’s ox tail (dong po niu wei)
Boiled fish from northern Sichuan (shui zhu chuan bei yu)
Vegetable Dishes
Stir-fried potatoes and green peppers (qing jiao tu dou si)
Stir-fried potatoes (su chao tu dou si )
Stir-fried cabbage (gan bian tou cai)
Stir-fried green vegetables with garlic (suan rong you cai)
Sweet and sour cabbage (tang cu tou cai)
Stir -fried yams (su chao shan yao)
Fried white squash (bai you dong gua)
Fried white squash with salted shrimp (hai mi dong gua)
Stir fried mushrooms with green peppers (qing jiao chao xiang gu)
Spicy beancurd (ma po dou fu)
Hot and spicy beancurd (ma la dou fu)
Homestyle beancurd (jia chang dou fu)
Hot Pot
Clam (ga)
hairtail fish (dao yu)
cow intestines (niu bai ye)
pork (zhu rou)
ham (huo tui chang)
chopped kidney (yao pian)
fresh shrimp (bao xian xia)
chicken stomach (ji zhen)
cabbage (bai cai)
bamboo shoot (zhu sun)
potato noodles (fen si)
fungus (mu er)
mushroom (xiang gu)
Chinese yam (shan yao)
Oyster (hai li zi)
Finless (shan yu)
Squid (xian you)
Mutton (yang rou)
Sliced beef (wu can rou)
Chicken heart (ji xin)
Intestines (fei chang)
Sausage xiang chang)
Parsley (tong hao)
Spinach (bo cai)
Bean curd (dou fu)
Pickled Chinese cabbage (suan cai)
Slices of wax gourd (dong gua pian)
Kelp (hai dai)
Daylily flower (jin zhen gu)
Garlic bolt (suan miao)
Loach (ni qiu)
Chicken wings (ji chi)
Fat (bai rou)
Rape (rou cai)
romaine/lettuce (sheng cai)
frozen bean curd (dong dou fu)
coagulated pig blood (zhu xie)
potato chips (tu dou pian)
coriander (xiang cai)
bean sprouts (lv dou ya)
General Travel China by english.51766.com
