Salt duck is a well known Nanjing speciality, whilefish steeped in vinegar is highly prized in Hangzhou.
Cantonese Cantonese cuisine is the form of Chinese cooking best known in the West, probably because it uses less spice and oil for its vegetable, fish and seafood dishes which lend themselves more to steaming, boiling and frying, making them easier to digest.
Several Cantonese specialities fall into the general category of “dim sum”, literally little hearts, including tiny steamed stuffed dumplings, spring rolls (chun kuen) and meat in rice pastry pouches (shiu mai). In China these are never eaten as a main meal but as a lunchtime snack or between meals.
Thousand-year-old eggs (songhua dan) are really only a couple of months old and have been pickled and buried so that when shelled they have the appearance of jade laced with transparent veins.
The hottest and most highly spiced Chinese cooking is undoubtedly that of Sichuan which makes generous use of garlic and pepper in all its dishes. Smoked duck comes particularly highly recommended.
Here vegetables are only briefly boiled and sometimes even eaten raw, especially in Yunnan province, home to ethnic minorities like the Thai, Lao and Miao.
Rice which has been boiled in its own starch until it becomes quite glutinous and sticky is a frequent diet, while mountain fare also includes manioc and tubers.
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