#chinese cuisines

[annachum]

How some ATLA nations inspired platters may look like

. Earth Kingdom : Kimchi Jigae, Steamed Fish, Bok Choy, Red Bean Soup, and White Rice

. Kyoshi Island : Grilled Mackarel, Onigris, Miso Soup, Japanese Omelette, and Matcha

. Fire Nation : White Rice, Mapo Tofu, Banana Leaf Fish Curry, and Thai Shrimp and Grapefruit Salad, and a small bowl of sliced dragon fruit for desert

. Air Nation : Tibetan Butter Tea, Momos, Fried Thupka with Lamb Brisket, and Tsampa Balls

. Si Wong Desert : Goat Kabsa, Beef Brisket Tagine, Dolmas, Camel Milk Tea and Kunafa for dessert

. Southern Water Tribe : Qurt, Beshmarak, Buuz, Buryati Dough Cookies and Yak Milk Tea

. Northern Water Tribe : Reindeer Stew, Ice Cold Raw Fish Slices, Yak Milk Pudding with Red Berries, and Tsuivan

[sinoheritage]

Tropical forests of Yunnan province 云南, southwest China. 🌴🇨🇳

Fun fact: the province is well known for its wide variety of native wild mushrooms (over 800 types of edible mushrooms) which are featured in many Yunnanese dishes like the local hotpot. 🍄🍄‍🟫

[bigeatscafe]

[jasmine7031]

Chinese Restaurant AKASAKA RIKYU

*Assorted Grilled Hors D'oeuvre

*Star-fried Geoduck and Seasonal Vegetable

*Roast Duck Peking Style

*Fried Rice with Barbecued Pork and Welsh Onion

　　　　　　incredibly delicious!

[koobiie]

hotpot!

[niteshade925]

Apr 12-13, Xi'an, China: more food from Xi'an!

These are Shaanxi specialty dishes, shuipenyangrou/水盆羊肉 (the one closer to the camera; lit. "water bowl lamb") and yangroupaomo/羊肉泡馍 (farther from camera; lit. "lamb and soaked bread"). Of these, 水盆羊肉 is the one that Zhang Xiaojing had in The Longest Day in Chang'an, and it's frickin good. I love me some good lamb broth. If you love lamb, carbs, spicy food, and barbeque skewers, then Xi'an is the city you should visit

The bing/饼 (Chinese flat bread) in the basket is called a crescent bing (月牙饼), and it's basically shaped like a pocket. When eating the 水盆羊肉, you are supposed to stuff the crescent bing with the lamb pieces and some of the pickled vegetables (small dishes to the left and right, with a generous spoon of Shaanxi's specialty chili oil (called 油泼辣子), and then enjoy the broth.

The other dish, 羊肉泡馍, is more or less the same, but with broken pieces of mo/馍 (a type of Chinese bread) in the broth. This is somewhat similar to putting crackers in soup.

Breakfast in Xi'an, another roujiamo/肉夹馍 and a simple serving of cold rice noodles mixed with 油泼辣子 chili oil:

Lamb noodle soup (left) and biangbiang noodles (right), both with Shaanxi's signature "waistband noodles" (裤带面; these noodles are extra-extra wide, hence the name):

Finally, milk tea from a Xi'an local brand. Even at regular sugar levels, it tastes more like half-sugar milk teas in the US, which imo is a good thing because you can actually taste the tea here, it's not just sweet:

[daily-deliciousness]

Caramelized black pepper chicken

[morethansalad]

Shou Zhua Scallion Pancake 手抓葱油饼 (Vegan)

[sinoculinary]

Mashed peas and minced meat noodles 豌杂面 from Chongqing and Sichuan. 🍜🫛

[zhongguochic]

Chinese desserts

Àiwōwo (艾窝窝)

Sōnghuā gāo (松花糕)

Zǎo gāo (枣糕)

Bīngfěn (冰粉)

[sinoheritage]

Fenglin Pavilion 风临阁, Datong city, Shanxi province, China.

Originally built in 1518 during the Ming dynasty. It’s now a restaurant that serves traditional Shanxi cuisine.

It is said that a coal tycoon spent 370 million yuan (more than 50 million USD) to renovate it. With the toilet alone, which is made out of real copper, jewels, and pearls, costing 5 million yuan (more than 650,000 USD).

[thelcsdaily]

Beef and Broccoli

Broccoli and beef go well together, and this quick and simple stir-fry makes the most of it. There are several of recipes for broccoli beef, but my favorite is the one that calls for sesame oil. This is a basic stir-fried dish that is enhanced by the sweet taste of the nutty sesame oil. You can customize this stir-fry dish to use any protein or vegetables you have in your kitchen, and it still gives a fantastic mix of flavors and textures. This meal offers a flavor of traditional Chinese takeout. One of my mother's favorites.

“I am not a glutton - I am an explorer of food” ― Erma Bombeck

[jasmine7031]

HUJING （虎景軒）

I ate Chinese cuisine at JANU TOKYO.

[preheville]

what's your favourite food that comes from OUTSIDE of your culture

[niteshade925]

April 21, China, restaurant again

It's pretty much all food pics from now on, mostly from family gatherings with different relatives, so I'm going to speed up with posting.

Beijing kaoya/北京烤鸭 (Peking duck), or simply kaoya/烤鸭/roasted duck. The duck had already been sliced and put into the plates on either side. The traditional way of eating kaoya is by wrapping the slices in the spring pancake (chunbing/春饼; also referred to as heyebing/荷叶饼/"lotus leaf pancake") along with sweet bean sauce (tianmianjiang/甜面酱), green onion shreds (usually just from the white part near the root), and cucumber strips.

Dry-braised (ganshao/干烧) halibut fish

Fried shrimp cakes (with dipping sauce)

Seafood stirfry and Chinese yam with blueberry sauce (lanmeishanyao/蓝莓山药). Apparently the latter was invented by the chef Sun Lixin/孙立新, one of the hosts of the popular internet cooking show Laofangu/老饭骨 (I think I have linked some of their videos in the past)

Stirfried clams (炒花蛤; this type of clams is called huage/花蛤). The popular version of this dish is usually spicy and called "spicy stirfried clams"/辣炒花蛤, but I don't remember this particular version here being spicy so...

Left is Chinese steamed egg/zhengdan/蒸蛋 (also known as jidangeng/鸡蛋羹 and "water egg"/zhengshuidan/蒸水蛋) with mantis shrimp on top, and right is duck soup made from the rest of the roasted duck. I love all kinds of soup, but duck soup remains one of my all-time favorites (btw cooking tip, if you want a milky white soup/stock made from fish or poultry, try lightly frying or roasting the meat first to help the fat emulsify)

[daily-deliciousness]

Sweet and spicy turkey and pumpkin dumplings