Chinese yummy food tour(Part Ⅱ)

Hunan Cuisine

Hunan cuisine shares many commonalities with its close, more well-known cousin, Sichuan cooking, both cuisines
originate in the Western region of China.

There are some important differences, though. Hunan cooking is, for one thing, even more fiery than most Sichuan dishes.
Sichuan dishes often include chili paste for rubbing into meats, or including in sauce. Hunan chefs include the entire dried
chili pepper, with its intensely spicy seeds and rind.

Local dishes require meticulous care of the raw materials and stress cutting skill, length and degree of cooking, color, and appearance. Cooking methods include stewing, simmering, curing, steaming, stir-frying, frying, and quick frying. The flavors are pungent, chili, fresh and fragrant, and thickly fragrant.

Hunan chefs are noted for their ability to create a symphony of taste with their ingredients

Fujian Cuisine

Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings,and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. Thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease.

In the Fujian cuisine, an important flavoring and coloring material is red distiller's grain. It is glutinous rice fermented with red yeast. After being kept in a sealed vessel for one year, the grain acquires a sweet and sour flavor and a rose-red color. Chicken, duck, fish, and pork can be flavored with the red grain as well as spiral shells, clams, mussels, bamboo shoots, and even vegetables. When the red distiller's grain is used for flavoring, the fishes can be cooked in many ways, including quick-frying, frying, quick-boiling, and pickling.

Zhejiang Cuisine

Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes
with mellow fragrance.

Zhejiang is not only a large producer of aquatic products, but as a scenic province highly popular among tourists. Its cuisine is as enchanting to the eye as the palate, so reminiscent of the gorgeous scenery that one almost can not bear eating the masterpiece.

Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender.

Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance.