Dunhuang Dishes, What to Eat in Dunhuang

In Dunhuang, a vibrant city in western China bordering xinjiang and heavily influenced by nomadic tribes, grilled lamb is a popular dish in restaurants and hotels. However, the cultural taste of Dunhuang cuisine is much deeper. They borrowed from four different dining styles; Including the awe-inspiring han dynasty (206bc-220)(mainly barbecued), the atmospheric tang dynasty (618-907)(mouthwatering, aromatic, visually perfect), the modern new Dunhuang (emphasizing the special appearance of dishes), and a variety of snacks from street vendors, local flavors, will satisfy the hunger of any visitor.

Developed and improved by chef and restaurateur zhao chang ‘an, Dunhuang cuisine is recognized as one of the eight new cuisines in China. First, we will introduce some traditional dishes.

A dish, also known as camel’s toe, gets its name from its resemblance to a camel’s foot. It is well known that camels were the most important means of transportation on the ancient silk road. They can travel long distances across arid deserts with the help of their four feet. Camel toe is actually a tendon, high nutritional value. Camels live long lives, are hard to find hooves, and are almost as valuable as brown bears. Wash the water chestnuts, marinate them until soft, season with seasonings, and steam them with the chicken for seven to eight hours until the bones are easy to remove. Cut the water chestnuts into pieces, put them into a steamer and let them simmer for 2-3 hours. Finally, make snow mountains out of egg whites and put them together in the shape of camel toes.

It is a kind of Lamian (dough stretched to form fine noodles). Yellow Noodles look like golden threads, tastes delicious and have a soft texture. They can be added to soups, or mixed with cooked vegetable dishes, and being savoury, makes a good appetitive. From the vivid painting in the Mogao Caves, we may know Lamian is a traditional food with long history.

Look for the Hidden Delicacies in the Watery Region

Entering the winter, the cold north has withered everywhere, but we are still in Lingnan Shunde cool and pleasant.

Located in the hinterland of the pearl river delta, Shunde has a warm climate and abundant rainfall all year round. It is densely populated with rivers, lakes and abundant resources.

The ancient water town in Shunde has strong folk customs and folk customs. When you visit here, you can feel that the buildings in the ancient village are very different from those in the water town in the south of the Yangtze river. The villagers’ life style of fishing and farming is very lingnan. Over the weekend, I took my family on a road trip to Shunde to sample some of the hidden delicacies of lingnan.

Lingnan water township river products are quite rich, water people living by the water: fishing and planting; Sunrise and work, sunset and rest; Come to the water town to play is a leisurely, you can experience the life of the village in guangdong, eat a peasant meal, this elegant and unique lingnan rural charm, is the city people do not experience.

In 2014, the United Nations educational, scientific and cultural organization (UNESCO) awarded Shunde the title of “world’s capital of cuisine”, making it the most dazzling city card. The travel notes also take the food experience as the main line, leading you to explore some authentic local food.

Hidden in the bijiang water country cuisine, biyun ju

The first stop is hidden in the bijiang water village with the most traditional facade, do the most traditional Shunde food deyunju restaurant.

Bijiang water township was founded in the early years of the southern song dynasty. It is one of the four big wei towns in the ancient Shunde countryside.

Blue river so far has nearly one thousand years of development history, once the green river is very prosperous, according to “the Shunde county annals” records, a blue river out of the 106 juren, 17 “jinshi”, which also has the qing yongzheng, qianlong who was slain was cozbi such wit, who lingnan famous scholars and calligraphers also feeding Su Kui, Liang Reheng famous scholars and famous palace.

In the early years of the southern song dynasty, the immigrants from the south worked with the local aborigines to mine fields and develop agriculture, changing the appearance of “wild land, vast land and sparsely populated”. In the middle of the qing dynasty, bijiang developed into a large scale handicraft papermaking base, forming three xu and six cities. By the end of the qing dynasty, steam engines were introduced to process grain in the wake of the westernization movement, and it became an important “valley port” in the pearl river delta — the center of grain processing, storage and transportation. The sprouting and prosperity of commercial economy made bijiang rich.

Small Bridges running water, surrounded by green plants, towering ancient trees hung with festive red lanterns, stone statues these are very artistic characteristics.

Walk to the river side, still can see in this life of the aborigines, their life leisurely and complacent, quiet and simple, “look out the window to see the fish jump, frogs sing into a dream to come” and the old man in the countryside together to play a game of chess or mahjong, or together to “tea as wine”; From their plain life of fun to experience a satisfied people’s mood, reflect on their busy life is really happy.

The boxes in the dining hall of deyunju are very special, which are reconstructed from old dwellings. The buildings in the courtyard are kept as they were, which are in perfect harmony with the flowers, plants and trees arranged in the back, which are full of the flavor of lingnan architecture.

After visiting the ancient village, you can sit down and enjoy the delicious food of the water town. All kinds of lingnan snacks, snacks and porridge are mostly popular among the people.

The characteristic staple food of shuixiang of Fried intestine powder, rice is fragrant and mellow, which is made by grinding rice milk with traditional hand-made stone mill.

Double skin milk is the most famous dessert in Shunde. Originated in the qing dynasty, Shunde people use water milk as raw material; Its appearance is like a paste, its color is white, texture is delicate and smooth, taste sweet and fragrant light.

Shunde Fried milk was selected in the CCTV documentary “taste Shunde”. This dish requires a high skill of the chef. It USES fresh milk, stir-fries quickly at high temperature and solidification.

Since it is a water town, aquatic resources are of course very rich, the locals are good at cooking Shunde boneless fish, a fish to eat.

Bijiang roast goose bright color, sweet and crisp skin, fat but not greasy, meat and bone crisp, bite, subcutaneous fat is very sweet, side also with some Chen village powder as a side dish, sausage and roast goose juice mix is very delicious, let a person aftertaste endless.

Shunde head soy sauce chicken, in guangdong without chicken not feast, guangdong each region to eat chicken have a special way to eat. To fengcheng Shunde, is to feel here’s special soy sauce chicken.

Chicken in soy sauce is simple, but it requires a lot of food. The chicken must be free range chicken raised by local farmers, and then soaked in brine. In the process of soaking, the chicken is naturally delicious, with crisp skin and smooth meat.

Chinese Cooking Wine, “Liaojiu” in Chinese

Chinese cooking wine is made from rice wine and many other spices such as cinnamon and nutmeg. Contains less than 15% alcohol and is rich in amino acids. Cooking wine is used to remove or mask the smell and grease of meat, fish and seafood. Cooking wine can also add flavor to food. This is a condiment, not a drink. Cooking wines are produced all over China, but the most famous is shaoxing cooking wine, made from shaoxing rice wine.

In theory, beer, liquor and whiskey can also be used to make cooking wine. However, after a long time of practice and taste, people found that the food cooked with different cooking wine taste is very different. Food flavored with Chinese rice wine tastes best.

Chinese cooking wine is rich in 8 amino acids, such as leucine, isoleucine, methionine, phenylalanine and threonine. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep quality, and also benefit children’s physical development.

The main function of Chinese cooking wine is to remove the smell and grease of meat, fish and other food. The fishy substance dissolves in hot alcohol, which evaporates.

Cooking wine also contains a variety of amino acids, so that the dishes have a strong flavor.

Before cooking, fish, seafood and other meat can be soaked in cooking wine, promote the dissolution of fish flavor substances, cooking with ethanol evaporation. This is usually used for steaming and cooking.

In the cooking process, the time to add cooking wine depends on the cooking method and ingredients. The substances with fishy smell can be dissolved by the ethanol in cooking wine, which volatilizes together at high temperature. Fried meat, should be added after the meat color; If the dish is stir-fried and then stewed, it should be added before stewing; When cooking soup, first add the broth, then turn the heat; When you fry the shrimp, pour in the cooking wine and remove.

Don’t use too much cooking wine, or the taste of the wine will mask the taste of the food.

Cantonese Cuisine, Most Popular Chinese Cuisine

Cantonese cuisine, also known as cantonese cuisine, is one of the eight major Chinese cuisines with a history of more than 2,000 years. It is characterized by a wide range of ingredients, rich cooking methods. Cantonese food is light, fresh and natural. The most famous are white cut chicken, cantonese roast goose and roast Suckling pig.

Most Chinese restaurants abroad are cantonese restaurants, which makes it the most popular Chinese food in the world and the representative of Chinese food in the world. It consists of Guangzhou cuisine, chaozhou cuisine and dongjiang cuisine, each with its own characteristics.

Cantonese cuisine has a long history, with its origins dating back 2,000 years to the early han dynasty. Chefs at the time had become adept at cooking different ingredients in a particular way. After the southern song dynasty (1127-1279) moved the capital, many highly skilled chefs gathered in Guangzhou, which promoted the development of cantonese cuisine. The cooking skills of cantonese cuisine became mature and formed some of its own characteristics. During the Ming dynasty (1368-1644 AD) and qing dynasty (1644-1911 AD), cantonese cuisine became systematic, and Guangzhou was full of teahouses, hotels, restaurants and fast food restaurants. In the early 19th century, a group of cantonese came to North America and opened many restaurants serving cantonese food, which gradually became the most popular Chinese food in the world. Now, it’s also the most popular Chinese dish overseas.

Cantonese chefs pay attention to the quality of ingredients and the natural taste. Most cantonese food tastes fresh, natural and light. In order to show the original flavor of the main ingredients, guangdong chefs are very particular about seasoning. Seasonings are made to highlight or highlight the authenticity of the ingredients, not to be used as ingredients. Less spicy ingredients such as chilli, red pepper, ginger and garlic are also used. With the change of seasons, summer and autumn dishes are light, winter and spring dishes are slightly heavier.

Pita Bread Soaked in Lamb Soup

In Chinese, Pita Bread Soaked in Lamb Soup is a local dish popular throughout shaanxi province, especially in xi ‘an, where it is considered a traditional tonic meal. Not only do the locals often enjoy it, they are often admired by visiting celebrities.

Pita Bread Soaked in Lamb Soup give the snack a good taste and taste. This dish is sure to warm you up when it gets cold! Many restaurants in xi ‘an serve minced mutton buns, but the most famous are the Lao Sun Jia and Tong Sheng Xiang, which were founded in 1898 and have been serving delicacies there for nearly a century. Both are recommended if you want to try this special dish.

Lamb braised with shredded bread. This custom is very unique and interesting. When you order, you get a large bowl and some round, flat matzah bread. The amount of bread depends entirely on the size of your stomach! You have to break the bread into small pieces so that it can absorb the taste of the liquid. Note that the bread is hard, which is a strength test for your fingers, but the smaller you break the bread, the better. Once you have prepared your bread, you give your bowl to the cook, who will stir it into a pot of hot mutton soup. After about five to ten minutes, he will ladle the soup and bread back into your bowl and put in some mutton. Add chilli sauce, coriander and a special marinade of sweet garlic to make the dish even tastier. These behaviors help reduce fatness and are often associated with lamb.

Pita Bread Soaked in Lamb Soup may not sound like a favorite, but if you want to experience the regional cuisine of western China, it’s definitely worth a try. If you want to taste its best, remember to come to xi ‘an. In addition to these famous restaurants, you can enjoy lamb braised bread in many restaurants in the Muslim quarter. There are also some on the streets of the city, which may bring you more surprises.