THE GREAT TRADITION OF CHINESE CUISINE
Typical Chinese cuisine is very elaborate and complex. The diversity of geographical locations, variations in climate and customs, as well as unique agricultural products, have resulted in various regional cuisines developing with their own characteristics and cooking styles. The resulting variations have given rise to eight significant regional cuisines, including Sichuan, Hunan, Cantonese, Fujian, Jiangsu, Zhejiang, Anhui and Shandong.
Founded from https://www.danguisichuancuisine.com/ Founder Lee Kum Kee, Mr. Lee Kum Sheung created the first oyster sauce in Nanshui Village in Guangdong Province, China in 1888 and through years of hard work, Lee Kum Kee has become a world-renowned brand. Determined to play an active role in promoting Chinese cuisine worldwide, Lee Kum Kee relentlessly develops innovative, high-quality sauces and condiments for use in regional cuisines and market demands worldwide.
Ma Po Tofu
This dish has been an everyday dish in Sichuan families for more than hundreds of years. This dish has a great contrast in color and texture, with minced beef fried in red vegetable oil, white tofu and sliced scallions.
Fish Head with Chili Cacahl
Combined with Lee Kum Kee Soy Sauce for seafood, this dish is popular in both north and south China. People love the perfect blend of the freshness of the fish head and the spiciness of the chopped chillies. Currently, this dish can be found in various restaurants
Steamed Fish in Double Fermented Sauce
Fujian cuisine is a combination of Fuzhou, Quanzhou and Xiamen cuisine characterized by soups and dishes rich in sauces, with the most extraordinary cooking method of slow simmering and stir-frying. There are many seafood farmed in the vast waters of Fujian province, and delicacies produced on its mountain slopes. All of these ingredients are combined to form a delicious soup, which sets Fujian cuisine apart from others. The use of natural flavors has resulted in the use of mild seasonings in Fujian cuisine and the use of red and white grains also give the dish a unique taste.
Buddha Jumps Over The Wall
The word “Xian” in Chinese (fresh) consists of two characters namely fish and lamb, and comes from the concept; put the mutton in the belly of the fish. This saying describes the light and mellow taste of Jiangsu cuisine that suits the taste buds of foodies in North and South China. The abundant food resources of the ‘Land of Fish and Rice’ at the crossroads of China, and the center of scholarly tradition in the Jiangnan region, have given rise to the pursuit of authentic food flavours, blends of flavors and intricate preparation techniques in Jiangsu Cuisine. The emphasis on taste and appearance of dishes has given Jiangsu Cuisine a reputation at international banquets.