My Food Your Kitchen
Chinese

Chinese cuisine is categorized into several styles by its region. Some more popular styles of Chinese cookery are: Beijing Cuisine, Cantonese Cuisine, Szechuan Cuisine, and Shanghai Cuisine.

Chinese food is rich in a lot of different kinds of spices and vegetables (fresh and canned). Chinese chefs use mostly rice, fried rice or noodles as an addition to their colorful and tasty dishes. Some of the ingredients used almost on every occasion found in the Chinese kitchen are:

  •  rice,
  • Chinese dried black mushrooms,
  • spring onions (green onions, scallions),
  • oil,
  • Asian sesame oil,
  • oyster and soy souse,
  • gingerroot and garlic, used fresh to add the great smell and taste to the dish.

There are many combinations of dishes, appetizers and soups in Chinese cuisine but the most popular that are mostly seen on the restaurant menus are: Empress Chicken, Mongolian Beef, Sesame Chicken,General Tso’s Chicken, Egg Foo Young, Curry, Sweet and Sour Chicken, Chicken with Broccoli, Canton Shrimp Stuffed Tofu Pan Fried in Black Bean Sauce, Eggplant (any kind), Pork with hot garlic sauce, Cashew Chicken, Kung Pao Beef, Kung Pao Chicken, Scallop with hot garlic sauce, Szechwan Chicken, Chow Mein (chicken, shrimp, pork), Crab Rangoon, Fried Wonton, Egg Roll, Pot Sticker, Egg Drop Soup and Hot & Sour Soup.

Let’s not forget about fortune cookie that is being offered after meal, to read the future.