Category: Chinese Food

As Lijiang located in the key traffic site of Sichuan, Tibet and Yunnan(云南Yúnnán), and also as the residence of multi-minorities, the largest feature of Lijiang dining is varied and abundant(something that is abundant is present in large quantities). The tourists of every swarming into Lijiang make it is possible to have even some specialties from abroad. The most famous area of Lijiang for dinning is Sifang Square and its surrounding areas.

The Water chestnut cake(马蹄糕Mǎtí gāo) is a sweet Cantonese dim sum snack made of Chinese water chestnut(chestnuts are the reddish-brown nuts that grow on chestnut trees. You can eat chestnuts) powder or shreds. The best water chestnuts are said to be produced in Pantang in western Guangzhou(广州Guǎngzhōu).

The Beijing cuisine(北京菜Běijīng cài), one of the eight most famous regional cuisines in the China(中国Zhōngguó), not only features dishes made from the imperial recipes, but also recipes invented by private chefs hired to work in the residences of high-ranking officials at the imperial courts. Tan Imperial Cuisine is one of the latter that have been well preserved. It came from Tan Zongjun and his son who were both government officials in the late Qing Dynasty. It has won high praises because: its taste is moderate and therefore, fits the palates of the south and the north; and it emphasizes original flavour and original ingredients so little seasoning is used.

Combine all ingredients and cover 5 pounds of chicken(鸡肉jīròu). No need to marinate(if you marinate meat or fish, or if it marinates, you keep it in a mixture of oil, vinegar(vinegar is a sharp-tasting liquid, usually made from sour wine or malt, which is used to make things such as salad dressing), spices(a spice is a part of a plant, or a powder made from that part, which you put in food to give it flavour. Cinnamon, ginger, and paprika are spices), and herbs(a herb is a plant whose leaves are used in cooking to add flavour to food, or as a medicine), before cooking it, so that it can develop a special flavour).

This is one of the well-known Sichuan local dishes that originated before the Ming Dynasty in a small town named Hanyang by the Mingjiang River in present Qingshen County, Sichuan Province. A chef created the dish by boiling chicken first, then beating with a stick till spongy(something that is spongy is soft and can be pressed in, like a sponge). Then he tore the chicken meat(鸡肉jīròu) into shreds, which was seasoned with spices.

Thaw (if required), wash and drain dry chicken wings(鸡翅膀jī chìbǎng). Then marinade(soak in marinade) them with salt for half an hour.

Enjoying this cold dish always make me feel like I’m eating in a decent Shanghainese restaurants. I can’t properly explain why, perhaps because I believe this should be one of their signature(a signature item is typical of or associated with a particular person) dishes. Pale-looking though, I must say it does not give much hints about the taste.

Food color and health has a special relevance. Yellow Foods Invigorate the Spleen's Functions

During the scorching summer, you sweat a lot. So it would be wise for you to have some vinegar to improve the density of your hydrochloric acid (a strong acid that can assist with the digestion of protein and kill bacteria) to sharpen your appetite. Otherwise, vinegar results to peeling off dead skin cells.