Welcome to Cooking Guide
Quick Cooking Magazine Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
The Four Schools Of Chinese Cooking
from:There are four different schools of Chinese cooking. They divide by region, northern, southern, eastern and western. Each one is distinctly unique.
The northern school of Chinese cooking is the most eclectic. This region of cooking incorporates the most refined cooking of palace kitchens. They also include Mongolian and Muslim tastes. This region’s claim to fame is noodles, steamed breads, and pancakes instead of rice. Their particular style of cooking is stir frying, pan frying, braising, and barbequing. Their favorite seasonings are garlic, chives, leeks, star anise, and sweet bean sauces. Their signature dish is Moo Shu Pork with Mandarin pancakes.
The eastern school of Chinese cooking is nicknamed Heaven on Earth and The Land of Fish and Rice. This region is known for vegetarian specialties and subtle, refined flavors. Its claim to fame is the best soy sauces and some of the best rice wines. This region’s cooking style is red cooking, which is braising in a soy sauce based mixture, stir frying, steaming, and quick simmering. Its signature dishes are Cinnamon Beef Noodles and Vegetarian Dumplings.
The western school of Chinese cooking is nicknamed the Land of Abundance. Its cuisine is known for its spiciness. This region’s claim to fame is tongue tingling heat. Its cooking style is known for flavorings and condiments that blend to create hot, sweet, sour, and salty in one mouthful. This region’s favorite seasonings are chiles, peppercorns, ginger, garlic, water chestnuts, bamboo shoots, nuts, and mushrooms. This region’s signature dish is Sichuan style stir fried chicken with peanuts.
The southern school of Chinese cooking is known for combining Cantonese cooking with contemporary ingredients from the west. Cantonese cooking is considered quite exotic. This region’s claim to fame is Dim Sum which are snacks. Its cooking style is a combination of excellent ingredients and refined technique. This region’s signature dishes are steamed salmon with black bean sauce, Hoisin barbequed chicken, stir fried broccoli with oyster sauce, and shrimp fried rice.
There are certain food items that need to be stocked in the pantry in order to create Chinese cooking. These items are black vinegar, which is lighter and sweeter than western vinegar, chili paste or sauce, dark sesame oil, dried chili peppers, dried Chinese mushrooms, which are shitake or black mushrooms, fermented or salted black beans, ginger, Hoisin sauce, oyster sauce, plum sauce, rice wine, and soy sauce. These ingredients can be found in well stocked supermarkets, in any Asian market, or available online. Unless other wise indicated these ingredients should be refrigerated after opening.
Quick Cooking Magazine Specific links
Quick Cooking Magazine News
Westport Chef Wows Lunch Crowd with Cooking Demo - The Daily Norwalk
Westport Chef Wows Lunch Crowd with Cooking Demo The Daily Norwalk by Meaghan Morelli (email) Blue Lemon chef Bryan Malcarney gives CTBites Invites lunch guests a quick course in squid cleaning. Chef Bryan Malcarney garnishes a golden beet gazpacho with red beet puree and extra virgin olive oil. |
Sunday Supper: You can't go wrong with lemon and herbs in super-easy chicken bake - Detroit Free Press
Sunday Supper: You can't go wrong with lemon and herbs in super-easy chicken bake Detroit Free Press I came across the recipe years ago in Fine Cooking magazine. I've tweaked it here and there, using different herbs, chicken breasts instead of thighs and red or sweet onions in place of shallots. I like it because it's super easy. |
App Detail » Cook's Illustrated Magazine - 148Apps
App Detail » Cook's Illustrated Magazine 148Apps Each issue of Cook's Illustrated magazine on this app features everything found in the print issue – every recipe, every kitchen quick tip, every equipment review, and every ingredient taste test, all without a single page of advertising so you get ... |
Cook's Corner: Make your own stuffed pizza crust - Sacramento Bee
Cook's Corner: Make your own stuffed pizza crust Sacramento Bee By LINDA CICERO Q: The best pizza I ever ate was one I made myself from a recipe I found in the 1980s in either Family Circle or Woman's Day magazine. It called for a quick crust (no yeast) that was stuffed with onions and green peppers. |
Cook's Corner: Make your own stuffed pizza crust - Lexington Herald Leader
Cook's Corner: Make your own stuffed pizza crust Lexington Herald Leader By LINDA CICERO — McClatchy Newspapers Q: The best pizza I ever ate was one I made myself from a recipe I found in the 1980s in either Family Circle or Woman's Day magazine. It called for a quick crust (no yeast) that was stuffed with onions and green ... |