Η κατάσταση (Αγγλικά)

Traveling through China's vast landscapes offers a unique opportunity to discover a wealth of culinary specialties. Beginning in the capital, 北京烤鸭 (Běijīng kǎoyā, Peking duck) showcases the refined culinary art of Beijing, with its crispy skin and succulent flesh. Moving on to the bustling streets of Shanghai, 上海小笼包 (Shànghǎi xiǎolóngbāo, Shanghai soup dumplings) offers a delightful taste of the city's sophisticated snack culture. In the spicy heart of China, 四川火锅 (Sìchuān huǒguō, Sichuan Hot Pot) embodies the fiery spirit of Sichuan cuisine with its bold flavors and use of 辣椒 (làjiāo, chili peppers) and 花椒 (huājiāo, Sichuan peppercorns).

广东早茶 (Guǎngdōng zǎochá, Cantonese morning tea) invites guests to enjoy a variety of dim sum in the Guangdong tradition, while 杭州龙井虾仁 (Hángzhōu Lóngjǐng xiārén, Hangzhou Longjing Shrimp) highlights the delicate balance of flavors for which Zhejiang cuisine is known. 扬州炒饭 (Yángzhōu chǎofàn, Yangzhou fried rice) represents Jiangsu province's contribution to China's rice repertoire, and 西安肉夹馍 (Xī'ān ròujiāmó, Xi'an pork burger) is a testament to Shaanxi's robust street food scene.

Across the strait to Taiwan, 台湾卤肉饭 (Táiwān lǔròufàn, Taiwanese Steamed Pork Rice) offers a glimpse into the island's rich culinary heritage. 云南过桥米线 (Yúnnán guòqiáo mǐxiàn, Yunnan bridge noodles) and 山东大葱烧海参 (Shāndōng dàcōng shāo hǎishēn), Shandong Steamed Sea Cucumber with Spring Onion) showcase the diverse regional ingredients and cooking techniques of Yunnan and Shandong, respectively.

湖南臭豆腐 (Húnán chòudòufu) and 福建佛跳墙 (Fújiàn Fótiàoqiáng) are dishes that highlight the unique flavors of Hunan and Fujian provinces, Local ingredients such as 豆腐 (dòufu, tofu) and 芝麻 (zhīma, sesame) are used to create memorable flavors.

Common ingredients such as 大蒜 (dàsuàn, garlic), 姜 (jiāng, ginger), 葱 (cōng, scallion), 香菜 (xiāngcài, coriander), 米酒 (mǐjiǔ, rice wine), 醋 (cù, vinegar), 酱油 (jiàngyóu, soy sauce), and 红糖 (hóngtáng, brown sugar) play important roles in various cuisines.