Culture Shock! China - A Survival Guide to Customs and Etiquette, 2nd Edition

(Kiana) #1
Eating Your Way Across China 141

„ Stir-fried mutton with spring onion (cong bao yang rou)—
Thinly-sliced mutton cooked till tender with sliced spring
onions in a hot wok.
„ Stewed chicken and mushrooms (xiao ji dun mo gu)—
Chunks of chicken cooked slowly in a clay pot with
mushrooms and potatoes. The broth is a tasty light brown
sauce that goes well with rice.
„ Willow of duck in a nest (ya si yao guo)—Slivers of duck
meat sautéed with cashews, onions and peppers, served
with a spicy sauce. The mixture is scooped into a nest
made of deep-fried string potatoes.
„ Stir-fried cabbage in sweet and sour sauce (cu liu bai
cai)—Cabbage cooked in dark brown vinegar, lightly
sweetened with sugar.
„ Dumplings (jiao zi)—A mainstay of northern cuisine: meat
and/or vegetable-filled dumplings that are eaten by dipping
into a sauce of garlic, soy and vinegar.


Western Sichuan: Spicy, Hot Hot Hot!!!


„ Sichuan pickled vegetables (pao cai)—Vegetables marinated
in vinegar, soy and hot peppers. Served alone or to accent
a dish.
„ Shredded chicken and green bean noodles in spicy sauce
(ji si la pi)—Chicken shreds served with sesame and chili
sauce over a bed of chilled green bean noodles.
„ Finely sliced pork with garlic sauce (suan ni bai rou)—
Paper-thin slices of pork served in garlic and chili sauce.
„ Cucumber slices in pepper and sesame oil (qiang huang
gua)—Flash-fried cucumbers accented with Sichuan
peppers, served with light chili oil. Very spicy!
„ Beef slices boiled in a hot sauce (shui zhu niu rou)—Beef
flash cooked in a bowl of very hot oil, chilis, onion and
coriander. There are hot rocks in the bottom of the dish
to keep the oil hot.
„ Spicy pork ribs (xiang la pai gu)—Deep-fried pork ribs
seasoned with a spicy coating of salt, pepper and
Sichuan pepper.
„ Spicy chicken with peanuts (gong bao ji ding)—Well-loved
in the West as kung pao chicken: fried chicken chunks and

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