Canton (now Guangdong) is southern Chinese cuisine, the county’s most disciplined cooking style. Ingredients are usually prepared with a light touch, just enough cooking and seasoning to bring out the natural flavors of foods. In that regard, this entree is really best. Read the rest of this page »
Beijing (Peking, northern cuisine) style emphasize the use of sesame oil with hearty ingredients. In this entree, the robustness of sesame oil integrated nicely with the flavorful dashi seafood soup stock and subtle sweetness of Chinese cabbage. The tasty soup sauce flavors the excellent noodles well for a hearty meal indeed. Read the rest of this page »
Hiyashi chuka or “cold ramen” is a popular refreshing Shanghai-style dish served cold during the summer with a sweet and sour tare dressing, toppings and a little mustard. A particular type of golden yellow noodle is used in this recipe.
Shanghai-style noodle (eastern Chinese cuisine) uses sugar, wines, and vinegars to provide sweet tastes and create subtlety of flavor. Read the rest of this page »
Shisen is Japanese for Sichuan or Szechwan, a spicy hot western Chinese cuisine, so this entry should be spicy indeed… but, it is unexpectedly mild with little chili in the reputed Tobanjan (spicy miso paste) sauce. Read the rest of this page »