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Divided into many geographical areas, China has different cooking styles and dietary preferences each of which has a distinct cooking style. And so the eastern Chinese foods. There are many delicious flavors that are unique to Chinese cuisine.

Chinese cuisine is well-known worldwide and these delicacies have a long history and a traditional chain that has been maintained for about 5000 years. The tradition of foods has passed on from generation to generation, making the Chinese food culture to be widely researched in the world. 

Eastern Chinese foods

In the east of China, you will some of the best cuisine and the Eastern Chinese food menu of the country in the provinces of Cantonese, Jiangsu, Anhui, Zhejiang, and Fujian. They make the cut in the great culinary traditions of China. 

Eastern Chinese foods mainly feature a flavor that is sweet and subtle. The foods consist of sugar, soy sauces, vinegar, and wines. So let us see the different types of foods in the four provinces, the eastern Chinese foods, and their recipes that taste delicious. 

Five cuisines of the Eastern Chinese foods

Cantonese Cuisine

Of the Chinese cuisine of the world, the widely served style of food is from the Cantonese province. This is one of the most celebrated cuisines in China and the Cantonese restaurants are most popular in any large city in China. The foods prepared in this region tend to be mild and focus more on the natural flavors of ingredients and freshness, but they use fewer spices in their food. 

Most of the dishes of Cantonese Cuisine consist of sweet sauces. The food will be in bite-sized portions that are traditionally served on small plates or baskets. They use very few heavy spices and fully focus on the main ingredient. You will find chicken, pork, beef, fish, and seafood are the meat they use. 

The cooking techniques include smoking, pickling, stewing, braising, stir-frying, and pot-roasting. 

Fujian cuisine

This cuisine is famous for the usage of the largely available ingredients from the mountains and sea. The Fujian Province is by the sea and mountains. These dishes taste light flavorful, fresh, mellow, and not greasy. In their varied cooking methods, they use woodland delicacies and kinds of seafood. The condiments the chefs use for the dishes are red vinaasse, vinegar, sugar, satay, and shrimp sauce

You mostly find dishes like soups and broths. These dishes will be slightly sweet and sour with less salt. The ingredients in the Fujian Cuisine ingredients like mushrooms, rice, bamboo shoots, cane sugar, fruits, vegetables, freshwater turtles, fishes, and shrimps. 

Fujian cuisine cooking techniques

The mostly used cooking techniques include pan-frying, steam-stewing, frying, quick-frying, deep-frying, and simmering. The distinctive cooking technique of Fujian cuisine is pickling with red vinasse. 

The chefs focus on cutting techniques and make sure that the slices should be as thin as paper and shreds should be like hairs. Dishes of different styles have different demands for cutting methods and so the dishes that are cooked hold the original taste and texture better. 

Anhui Cuisine 

It is famous for the native cooking styles of the yellow mountains. It follows a regulated cooking technique and preparation method. This is prepared with the aim to maintain the original flavors and it is often characterized by salty and spicy nature. 

The cooking style that is adopted by the yellow mountain region, and also closely related to Jiangsu cuisine. They use wild ingredients and they use strict control of heat and cooking time. The Anhui cuisine mostly focused on the amount of heat they use in the meals, instead of the cooking techniques. And most of the ingredients are from the local mountain areas, that are fresh and tender. 

Zhejiang cuisine

Zhejiang cuisine is one of the eight traditional Chinese cuisines, and this is originated and popular in Zhejiang Province of China. This is a famous cuisine for freshness, smoothness, and softness along with a mellow fragrance. Most of the Zhejiang cuisine dishes will taste fresh and light. They maintain the original flavor of ingredients. They widely use fresh seafood, river food, and seasonal ingredients. 

They are comprised of the styles of Hangzhou, Shaoxing, Ningbo, and Shanghai. The varying techniques of cooking such as stewing, steaming, sautéing, and deep-frying. The ingredients of Zhejiang Cuisine are fresh and they are selected strictly. 

They use local seasonal specialties widely. They concentrate on fresh ingredients, for example, seafood and fish are usually killed just before cooking. 

Jiangsu cuisine 

Jiangsu Province has the highest per capita income. Therefore the food is more gourmet style, and it is very refined and presents colorful artistically. It is famous for its fresh taste with moderate saltiness and sweetness. The ingredients of Jiangsu Cuisine come from lakes, rivers, and the sea. 

Jiangsu cuisines feature precise and delicate carving techniques and various cooking techniques including stewing, braising, and quick-frying. In Western Chinese food, people prefer to eat main dishes like fish and oysters but Jiangsu people eat many things that most people have never seen.  

The chefs in the restaurants of Jiangsu bring out natural flavors that are rich. It can be in meat and other plant ingredients. They don’t add much salt, sugar, or seasonings like chili powder and the meals will have a rich aroma. 

What are some of the Eastern Chinese food recipes? 

Food from Cantonese Cuisine

Rice rolls recipes

Rice rolls are also called rice noodle rolls or steamed rice rolls. This is a popular and traditional dish where the seafood, meat, or vegetables are traditionally stuffed inside the noodle rolls and they are steamed.  After steaming they are topped with soya sauce.

Ingredients

 Toppings (Optional)

How to make 

Take a large bowl, and whisk together the rice flour, tapioca starch,  potato starch, sugar, cornstarch, and salt.  Make a center of the flour,  and drizzle 2 cups of room temperature water, while stirring everything together.

Once they are mixed well, gradually drizzle 2 cups of hot water into the batter and whisk it.  Do not go all the hot water at once,  instead, pour little by little to prevent the flour and the starch to clump up.

And canola oil and whisk to absorb the oil for the batter.  Add water to a wok or saute pan and bring the water to a boil.  It is better if you add water to cover the bottom 2 inches of your wok. 

Take a large pan and fill it with cold water and leave it in the sink.  Once the water gets boiled,  place the steaming rack in the center of the wok and brush a thin layer of oil over a large plate and place it over the steaming rack.

Stir the batter to lose the flour that has settled to the bottom of the bowl. Pout 1/4 cup of batter over the plate. Spread the batter over to cover the entire surface of the plate.  Cover the wok and let the rice noodles cook for 3 to 4 minutes.  After you start seeing  Bubbles form, uncover the lid and use an oven towel to remove the hot plate.  Place it over the cold water and let the rice noodles cool for a minute. 

Run a Spatula along one edge to release the sheet of rice noodles and start to lift the sheet and roll it up into a long log.  Cut the rice noodles rolled up inter 2-inch sections and serve them with Teriyaki sauce, chili oil,  chopped peanuts, sesame seeds, and scallions. 

Food from Fujian cuisine 

Oyster Omelet

Oyster Omelet chinese food

 

This dish originated in the city of Chaozhou (Teochew) and the region of Fujian. This consists of small oysters added to the mixture of the egg batter and the potato starch. To intensify the taste you can use lime juice and a dash of spicy chili sauce.

Ingredients 

How to make

Take a mixing bowl and mix the ingredients of tapioca flour, all-purpose flour, sweet potato starch, water, fish sauce, sesame oil, soy sauce, pepper, and salt. Set it aside. 

Drain the excess liquid from the Oyster and pat dry with a paper towel. Preheat a non-stick pan and add 2 tbsp of oil. Stir the batter and pour 2 ladles of the batter onto the pan and swirl around to spread the batter thin. 

Fry it until it gets crispy at the edge and make sure that the middle is soft. 

Add half of the beaten eggs and fry until the eggs start to solidify but are still slightly wet, and then flip over to the other side. 

Drizzle a bit of oil, and add another half of the eggs. Fry again until the eggs are set. Flip over again and push to the side with the crispy edges. Drizzle a bit more oil to fry the oyster.

Fill the ladle about 1/2 full of the batter. Then add about 6-8 pieces of oyster along with some fish sauce. Pour this on the pan and stir quickly to fry for about 30 seconds. There is no need to cook the oysters and make sure don’t overcook them. Mix them around with the batter and then dish them out onto a serving platter. 

Garnish it with fresh cilantro leaves and chopped green onion on top. It is better to serve it immediately after being cooked. 

Food from Anhui Cuisine 

Bamboo shoots

This is one of  Eastern Chinese Food menu actually cooked with sausage and dried mushrooms. And it is a traditional flavor in Huizhou mountainous area. It is cooked with sausage and dried mushrooms. Moreover, they are delicious and noted for good color, thick soup, and juicy meat. 

Ingredients 

How to make 

Soak the dried mushrooms and reserve the soaking liquid. Cut the bamboo shoots into thin slices lengthwise and then cut them into 1 ½ inch strips. If the mushrooms are small, leave them whole or if they are large make them a quarter. 

Heat oil, add mushrooms, and stir it for 2 to 3 minutes. Add the bamboo shoots and stir and fry them for 2 minutes, blend them in the soy sauce and sugar. Shift the vegetables to a serving platter and leave the liquids in the pan. 

Arrange the bamboo shoots underneath and the mushrooms on top. Then blend cornstarch and mushroom-soaking liquid into a paste. Add them to a pan and cook, and stir to make it thick. Pour the sauces over vegetables and serve at once. 

Food from Zhejiang cuisine

Beggar’s Chicken

Chinese foods

It is an eastern Chinese foods delicacy and the most famous dish, consisting of one main ingredient. It is the whole chicken. The stuffed chicken will be tightly wrapped in lotus leaves, packed in clay, and baked in a special oven. This is a tender, moist, and aromatic meat. 

Ingredients 

Marinade 

Stuffing

How to make

Place the chicken in a bowl and add the marinade mix well and base it inside and outside with the marinade. Cover it and place it in the fridge to marinate for 1 hour. 

Heat 1 tbsp oil in a wok and fry the finely chopped spring onions with pork loin on high heat. Once it gets golden brown in color, add the mushrooms, pickled cabbage, and five spices. Add the soy sauce, wine, rice, sugar, and salt to taste. 

Once the sauce is well mixed, add the sesame oil and bring it to a high simmer and then remove it from heat. Stuff the marinated chicken with the stuffing and pour the sauce into the cavity. Close it by threading the toothpicks through the skin. 

Wrap the whole chicken in the lotus leaves and place the sauce over the chicken before closing neatly.

Make a dough by mixing gradually in the water with flour in a large mixing bowl. Squeeze it for roughly 3 to 5 minutes. Roll out the dough and wrap the whole lotus leaf chicken in the dough and close it together on the top of the chicken. 

Place in the oven to cook for 45 to 60 minutes depending on the side of the chicken. 

Foods from Jiangsu cuisine 

Braised Meat Balls in Brown Sauce

Ingredients 

How to make

Wash water chestnut and mince it. Chop the meat, add the starch, and put the egg. Pour some soup stock or water. Stir it clockwise with 4 chopsticks and beat the mince 50 laps once. Put the minced ginger, water chestnut, and spring onion. 

Add a little soy sauce and salt. Stir it evenly. Make the mince to the ball shape and fry in 200℃ until it turns to golden color. Fry over low heat and shape over high heat in case it cracks. 

Drain the oil and leave a little oil in the pot, put sliced ginger and spring onion segments, and add braising sauce. Pour some water and put the meatballs after boiling and stew for 15 minutes. 

Boil hot some bok choy and put the bok choy in a clay pot. Add the salt and rock sugar and put some water starch to thicken the sauce put the meatballs into the clay pot. And you will get one of the best eastern Chinese foods. 

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