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Worldcook's RECIPES from CHINA
 

Five spices powder
Five spices
powder

Spinach omelet
Spinach omelet
 

Chop suey
Chop suey
 

Prawn, pork and chicken noodles
Prawn, pork and
chicken noodles

Chinese omelet
Chinese omelet
 

Chicken orange
Chicken orange
 

Chinese half moons
Half moons
 

Salted chicken
Salted chicken
 

 

Egg foo yung
Egg foo yung

Lumpiang Shanghai
Lumpiang
Shanghai

Chow mien
Chow mien
 

Chinese cabbage
Chinese cabbage
 

Duck mandarin salad
Duck mandarin
salad

Beggar's chicken
Beggar's chicken
 

Beef and rice noodles
Beef and rice
noodles

 

Chinese prawns
Chinese
prawns

Cashew chicken
Cashew chicken


Sweet and sour chicken with litchi

Sichuan shrimp
Sichuan
(Szechuan) shrimp

Hoi sin pork
Hoi sin pork

Toffee bananas
Toffee bananas


Hoi sin chicken

Chicken meatballs
Chicken
meatballs

 

 

Kung po ngauw
Kung po ngauw

Five spices quail
Five spices
quail

Bon bon chicken
Bon bon
chicken

Hot and sour tofu soup
Hot and sour
tofu soup

Marbled eggs
Marbled eggs
 

 

 
   
Dim sum
meatballs
Mango coconut mousse
Mango coconut
mousse
Fortune cookies
Fortune
cookies

Chinese
tomato soup
   

Chinese cooking has many recipes - a worldcook site on only Chinese cooking would not be finished even in a lifetime! The country is vast and has a large ethnic diversity, the climate is variable from desert hot to Siberian cold and therefore, North, South, East and West have very different cooking styles. In the North, noodles are often used, like prawns and pork noodles, while the South has many sauces. The dishes from the East are often sweet, whereas Western Chinese cooking can be spicy. The food is very refined and the quantities of meat and fish are often small, probably a result of the fact, that there are many Chinese and not so much food. Balance in Chinese food is very important: not only the world famous "Yin and Yang", but also between fan (grains and starch) and tsai (vegetables and meats) which must be available in all meals. Salty, sweet, sour, hot and bitter must also be balanced, which becomes clear in dishes that carry names like "hot and sour" and "sweet and sour". And there are other things to be considered, like hot and cold and smooth and crunchy. Eating is an art in China, and it is not only enjoyed for its taste, but also believed to have an effect on mental and physical health, with the balance in food characteristics enhancing a mental and physical wellness.
Special days in China, on which you may decide to serve these dishes, are
the 12th of March, "tree planting day"; 16th of June, Duanwu Festival or Dragon Boat Festival and 21 December, Midwinterday. Chines like to eat dim sum on their New Year, which is also called Spring festival and thus does not take place on the 1st of January but on different dates between mid January and February. Click on culinary calendar for more links between cooking and worldwide celebration.