Many regional cuisines have developed throughout the culinary scene across China and its provinces. Chinese cuisine is uniquely different in each region and sometimes borrow from each other’s styles and neighboring countries. Additionally, in Chinese culture, food is seen as something more than to just satisfy hunger. Food is meant to strengthen relationships among friends and family and sometimes purport health and medicinal benefits (Li & Hsieh, 2015). The culinary world of Chinese cuisine is as vast and expansive as the country itself. The food geography is influenced by its varied climates, cultures, access certain to ingredients, lifestyle, and history of the country and its regions (Klein, 2007; Li & Hsieh, 2015). There are four major styles of cuisines in China that can be broken down based on their geography Northern Shandong Cuisine, Southern Guangdong Cuisine, Western Sichuan Cuisine, and Eastern Jiangsu cuisine (Four Major Cuisines in China, n.d.; Zhang, Yue, Zhou, Ma, & Zhang, 2019).
The Northern style cuisine can typically be identified by their use of soups in dishes and/or as a main course. Additionally, the flavors of northern style cuisine are considered strong, bold, and saltier than most (Four Major Cuisines in China, n.d.; Zhang, Yue, Zhou, Ma, & Zhang, 2019). Wheat products are a staple ingredient in this region, making wheat noodles, pastries, and “breads” as popular compliments to their bold dishes (Klein, 2007). Some examples include, the popular Peking Roast Duck, Biang Biang Noodles, Cumin Stir-Fried Lamb, and Youtiao (Chinese donut).
Southern style cuisine is one of the most popular style cuisines in China and is typically the type of cuisine found in most metropolitan areas of the United States. It is also known as Cantonese style cuisine (Four Major Cuisines in China, n.d.; Zhang, Yue, Zhou, Ma, & Zhang, 2019). Utilizing stir-frying, deep frying, stewing, and braising to highlight the flavors and textures of each ingredient (Zhang, Yue, Zhou, Ma, & Zhang, 2019). This style of cooking focuses on the balance of flavors and textures, ensuring nothing is overly seasoned or overcooked; allowing each ingredient to shine while complimenting the others. Some examples include, dumplings found at Dim Sum, Sweet and Sour Pork, Roast Goose, and Shark Fin Soup.
Sichuan cuisine is famous for its uniquely numbing, spicy, flowery flavor. Sichuan cuisine is heavily influenced by the exclusive Sichuan peppercorn, an aromatic and fragrant spice. The peppercorn is unique in that its spice is numbing and almost herblike, with some associating the aroma to lavender (Four Major Cuisines in China, n.d.; Zhang, Yue, Zhou, Ma, & Zhang, 2019; Wu, Zhu, Huang, & Xu, 2017). In addition to the spice from the peppercorns, their dishes are heavily flavored with garlic, peanuts, sesame, ginger, and additional chili peppers. Examples include, Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. Eastern Jiangsu cuisine is typically more sweet than other styles. Due to their geography, seafood is a popular choice in eastern Chinese cuisine (Zhang, Yue, Zhou, Ma, & Zhang, 2019). Many fresh ingredients found near rivers and lakes are utilized to complement their dishes. Dishes are typically lighter and more delicate on the palette, stressing delicate, fresh, and sweet flavors in their foods (Four Major Cuisines in China, n.d.; Zhang, Yue, Zhou, Ma, & Zhang,2019). Examples include, Xiaolongbao (soup filled dumplings), Beggar’s Chicken (whole chicken cooked in lotus leaves and clay), and Fish Ball Soup.
References
Four Major Cuisines in China. (n.d.). Retrieved June 30, 2020, from http://www.cits.net/china-travel-guide/four-major-cuisines-in-china.html
Klein, J. A. (2007). Redefining Cantonese cuisine in post-Mao Guangzhou. Bulletin of the School of Oriental and African Studies, 70(3), 511-537. doi:10.1017/s0041977x07000821
Li, J., & Hsieh, Y. P. (2015). Traditional Chinese cuisine and cooking. A History of Food Culture in China, 29-35. doi:10.1142/9781938368271_0005
Wu, X., Zhu, S., Huang, H., & Xu, D. (2017). Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics. Retrieved from https://www.hindawi.com/journals/jfq/2017/5019816/
Zhang, C., Yue, Z., Zhou, Q., Ma, S., & Zhang, Z. (2019). Using social media to explore regional cuisine preferences in China. Online Information Review, 43(7), 1098-1114. doi:10.1108/oir-08-2018-0244
Chicken Congee (Porridge)
2 lbs. chicken thighs (skin on and bone-in)
8 cups water
2 cups short or medium grain rice
4-inch piece of ginger
1 tbsp salt
1 tsp soy sauce
2 tsp Maggi sauce *optional, use 1 more tsp. of soy sauce if omitting
2 tbsp Canola Oil
Splash of Apple Cider Vinegar
Directions
- Heat a large dutch oven or heavy-duty soup pot
- Pat the chicken dry and salt on both sides
- Once hot, add in the oil and place the chicken skin side down
- Cook for about 3-5 minutes on each side, until browning has occurred
- Peel and thinly slice the ginger into matchsticks and toss into the pot
- Cook until fragrant
- Add a splash of water to deglaze the pot and scrape charred bits from the bottom of the pot
- Add in the rice, water, soy sauce, Maggi, and splash of apple cider vinegar
- Cover and cook on a medium-low simmer for about 2-3 hours, stirring occasionally so it doesn’t burn on the bottom. Adding additional water as needed. Should be a thick soup like consistency, add more water if you like a thinner consistency
- Shred and pull the meat off the bones, discarding the bones and skin (or dice the skin and add it back to the pot)
Toppings
These are all optional, the porridge is flavorful on its own. These are just some of my favorite toppings, and I typically do not use all of them at once. Try a few and use what you like – some work well with the chicken congee, others work better with plain congee
Garlic Chives (thinly sliced)
Green Onions (thinly sliced)
Soy Sauce
Sesame Oil
Fried Shallots
Fried Garlic
Chili Oil with Crunchy Garlic
Coriander/Cilantro
Pickled Mustard Green
