Chinese food habits. Part II: Regional differences
1984
Newman, Jacqueline M.
An overview discusses the types of foods consumed and preparation methods practiced in the 4 culinary regions of China (Eastern, Southeastern, Southwestern, and Northwestern China). To illustrate: in Eastern China rice and tea varieties and gastronomes are plentiful, the long-cooked dishes have rich flavor and sweet taste, and meatless dishes of soybean curd are common in Shanghai; the abundance of the Southeast permits a variety of dishes reported to exceed 400,000 in number, with rice as the staple, combined with cabbage and other vegetables; the dishes of the Southwest are similar to but different from other China regions, including hot and sour soup, twice-cooked pork, dry-fried beans, etc.; the Northeast dishes include duck, chicken, and fish, with starch noodles, pancakes, and steamed breads often used in place of rice. A variety of other dishes indigenous to the individual areas are identified. (wz)
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