Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
The most praised "Four Major Cuisines" are Chuan, Lu, Yue and Huaiyang, representing West, North, South and East China cuisine correspondingly. The modern "Eight Cuisines" of China are Anhui (徽菜 Huīcài), Cantonese (粤菜; Yuècài), Fujian (闽菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (苏菜; Sūcài), Shandong (鲁菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài) cuisines.
Color, smell and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knifework, cooking time and seasoning.
Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. These grains were typically served as warm noodle soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork and dog as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was mostly restricted to the wealthy.
By the time of Confucius in the late Zhou, gastronomy had become a high art. Confucius discussed the principles of dining: "The rice would never be too white, the meat would never be too finely cut... When it was not cooked right, man would not eat. When it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat. When the food was not prepared with the right sauce, man would not eat. Although there are plenty of meats, they should not be cooked more than staple food. There is no limit for alcohol, before a man gets drunk." During Shi Huangdi's Qin dynasty, the empire expanded into the south. By the time of the Han dynasty, the different regions and cuisines of China's people were linked by major canals and leading to a greater complexity in the different regional cuisines. Not only is food seen as giving "qi", energy, but food is also about maintaining yin and yang. The philosophy behind it was rooted in the I Ching and Chinese traditional medicine: food was judged for color, aroma, taste, and texture and a good meal was expected to balance the Four Natures ('hot', warm, cool, and 'cold') and the Five Tastes (pungent, sweet, sour, bitter, and salty). Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table. The predominance of chopsticks and spoons as eating utensils also necessitated that most food be prepared in bite-sized pieces or (as with fish) be so tender that it could be easily picked apart.
By the Later Han period (2nd century), writers frequently complained of lazy aristocrats who did nothing but sit around all day eating smoked meats and roasts.
During the Han dynasty, the Chinese developed methods of food preservation for military rations during campaigns such as drying meat into jerky and cooking, roasting, and drying grain. Chinese legends claim that the roasted, flat bread shaobing was brought back from the Xiyu (the Western Regions, a name for Central Asia) by the Han dynasty General Ban Chao, and that it was originally known as hubing (胡餅, lit. "barbarian bread"). The shaobing is believed to be descended from the hubing. Shaobing is believed to be related to the Persian nan and Central Asian nan, as well as the Middle Eastern pita. Foreign westerners made and sold sesame cakes in China during the Tang dynasty.
During the Southern and Northern Dynasties non-Han people like the Xianbei of Northern Wei introduced their cuisine to northern China, and these influences continued up to the Tang dynasty, popularizing meat like mutton and dairy products like goat milk, yogurts, and Kumis among even Han people. It was during the Song dynasty that Han Chinese developed an aversion to dairy products and abandoned the dairy foods introduced earlier.
The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of China (Zhongguo) he preferred, fish vs mutton and tea vs yogurt.
The great migration of Chinese people south during the invasions preceding and during the Song dynasty increased the relative importance of southern Chinese staples such as rice and congee. Su Dongpo has improved the red braised pork as Dongpo pork.
The Yuan and Qing dynasties introduced Mongolian and Manchu cuisine, warm northern dishes that popularized hot pot cooking. During the Yuan dynasty many Muslim communities emerged in China, who practiced a porkless cuisine now preserved by Hui restaurants throughout the country. Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people, and its yogurt, the yogurt may have been due to a combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan.
As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders began introducing foods from the New World to China through the port cities of Canton and Macau. Mexican chili peppers became essential ingredients in Sichuan cuisine and calorically-dense potatoes and corn became staple foods across the northern plains.
During the Qing Dynasty, Chinese gastronomes such as Yuan Mei focused upon a primary goal of extracting the maximum flavor of each ingredient. As noted in his culinary work the Suiyuan shidan, however, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious, especially when the display served also a formal ceremonial purpose, as in the case of the Manchu Han Imperial Feast.
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Sichuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of garlic and shallots over chili and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.
Staple foods in China: Rice, breads and various kinds of noodles.
Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form. People in southern China also like to use rice to make congee as breakfast. Rice is also used to produce beer, baijiu and vinegars. Glutinous rice ("sticky rice") is a variety of rice used in specialty dishes such as lotus leaf rice and glutinous rice balls.
Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), is an avatar of long life and good health according to Chinese traditions. Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fen). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used in minor groups.
Tofu is made of soybeans and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste. Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking.
There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, fried tofu and so on.
Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice. Soft stinky tofu are usually used as a spread on steamed buns.
Doufuru is another type of fermented tofu that has a salty taste. Doufuru can be pickled together with soy beans, red yeast rice or chili to create different color and flavor. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu. Doufuru has the consistency of slightly soft blue cheese, and a taste similar to Japanese miso paste, but less salty. Doufuru can be used as a spread on steamed buns, or paired with rice congee.
Apart from vegetables that can be commonly seen, some unique vegetables used in Chinese cuisine include baby corn, bok choy, snow pea pods, Chinese eggplant, Chinese broccoli and straw mushrooms. Other vegetables including bean sprouts, pea vine tips, watercress, lotus roots, water chestnuts, and bamboo shoots are also used in different cuisines of China.
Because of different climate and soil conditions, cultivars of green beans, peas, and mushrooms can be found in rich variety.
A variety of dried or pickled vegetables are also processed, especially in drier or colder regions where fresh vegetables were hard to get out of season.
Seasonings such as fresh ginger root, garlic, scallion, cilantro and sesame are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cloves and white peppers are also used in different regions.
To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimp, dried tangerine peel, and dried Sichuan chillies.
When it comes to sauces, China is home to soy sauce, which is made from fermented soybeans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and furu (fermented tofu) are also widely used. A number of sauces are also based on fermented soybeans, including hoisin sauce, ground bean sauce and yellow bean sauce.
Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.
Dim Sum (點心), originally means small portion of food, can refer to dessert, pastries. Later to avoid the disambiguation, tian dian (甜點) and gao dian (糕點) are used to describe desserts and pastries.
A wide variety of Chinese desserts are available, mainly including steamed and boiled sweet snacks. Bing is an umbrella term for all breads in Chinese, also including pastries and sweets. These are baked wheat flour based confections, with different stuffings including red bean paste, jujube and various of others. Su (酥) is another kind of pastry made with more amount of oil, making the confection more friable. Chinese candies and sweets, called táng (糖)  are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed and may be made from glutinous or normal rice.
Another cold dessert is called baobing, which is shaved ice with sweet syrup. Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts.
Chinese dessert soups are typically sweet and served hot.
There are also western pastries in China, like mille-feuille, crème brûlée and cheesecake, but they are generally not as popular because the Chinese preference of dessert is mildly sweet and less oily.
Many types of street foods, which vary from region to region, can be eaten as snacks or light dinner. Prawn crackers are an often-consumed snack in Southeast China.
Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhaps koumiss (fermented mare's milk) or goat's milk.
Many Chinese have until recently avoided milk, partly because pasturage for milk producers in a monsoon rice ecology is not economic, and partly because of the high rate of lactose intolerance among the Chinese population. As such the use of dairy products in Chinese cuisine has historically been rare, with regional exceptions such as the "double skin milk" dessert in Guangdong Province or the Rubing (milk cake) cheese in Yunnan. Today ice cream is commonly available and popular throughout China.
Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat and sausages, to jellyfish or cold soups.
Chinese sausages vary from region to region. The most common sausage is made of pork and pork fat. Flavor is generally salty-sweet in Southern China. In other parts of China, sausages are salted to be preserved. Chinese sausage is prepared in many different ways, including oven-roasting, stir-fry, and steaming.
In some part of South China, soups are served between the cold dishes and main dishes. In other parts of China, soups are served between the main dish and staple foods, before desserts or fruit salad.
Tea plays an important role in Chinese dining culture. Baijiu and huangjiu as strong alcoholic beverages are preferred by many people as well. Wine is not so popular as other drinks in China that are consumed whilst dining, although they are usually available in the menu.
As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry. China was the earliest country to cultivate and drink tea, which is enjoyed by people from all social classes. Tea processing began after the Qin and Han Dynasties.
The different types of Chinese tea include black, white, green, yellow, oolong, and dark tea. Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these types are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions: Jiangbei, Jiangnan, Huanan and the southwestern region. Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun, Putuofeng Cha, and Liu'an Guapian. China is the world's largest exporter of green tea.
One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella, is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.
The importance of baijiu (lit. "white liquor") in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world. It dates back to the introduction of distilling during the Song dynasty; can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is the premium baijiu. Other popular brands Kang, Lu Zhou Te Qu, and Wu Liang Ye.
Soy milk, almond milk, walnut milk and coconut milk are also drunk during the meal in different regions. In some parts of China, hawthorn and jujube juice are preferred. A small shot of fruit vinegar is served as an appetizer in Shanxi.
Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a deep Chinese influence on other national cuisines such as Cambodian cuisine, Filipino cuisine, Thai cuisine and Vietnamese cuisine. There are also a large number of forms of fusion cuisine, often popular in the country in question. Some, such as ramen (Japanese Chinese cuisine) have become popular internationally.
Deep fried meat combined with sweet and sour sauce as a cooking style receives an enormous preference outside of China. Therefore, many similar international Chinese cuisines are invented based on sweet and sour sauce, including Sweet and sour chicken (Europe and North America), Manchurian chicken (India) or tangsuyuk (South Korea). The Hawaiian pizza was inspired by Chinese sweet and sour flavors.
Apart from the host country, the dishes developed in overseas Chinese cuisines are heavily dependent on the cuisines derived from the origin of the Chinese immigrants. In Korean Chinese cuisine, the dishes derive primarily from Shandong cuisine while Filipino Chinese cuisine is strongly influenced by Fujian cuisine. The large population having Chinese ancestors in the United States operates many restaurants, has developed distinctive dishes (such as chop suey) based originally on Cantonese cuisine, while those are not popular among Chinese-American people.
The Chinese dining etiquette has that youths should not sit at the table before the elders. In addition to this, youths should not start eating before the elders start eating. When eating with a bowl, one should not hold it with its bottom part, because it resembles the act of begging. Also, when taking a break from eating at the table, one should not put the chopstick into the rice vertically, because it resembles the Chinese traditional funeral tribute, which involves putting chopstick inside a bowl of rice vertically. It is considered inappropriate to use knives on the dining table. Chopsticks are the main eating utensils for Chinese food, which can be used to cut and pick up food.
Chinese dishes stress the three main points of appearance, smell, and taste. A really well-cooked Chinese food would need to achieve all three of them. Also, there is teaching of food carving  in Chinese culture, typically using vegetables as materials to carve the sculpture for animals and spiritual beings.
In Chinese philosophy, food is frequently used as the message that the author is trying to convey. A Chinese philosophy I Ching says, “Gentlemen use eating as a way to attain happiness. They should be aware of what they say, and refrain from eating too much." 
In Chinese folk religion, ancestor veneration is conducted by offering food to ancestors and Chinese festivals involve the consumption and preparation of specific foods which have symbolic meanings attached to them. Specific religions in China have their own cuisines such as the Taoist diet, Buddhist cuisine and Chinese Islamic Cuisine. The Kaifeng Jews in Henan province once had their own Chinese Jewish cuisine but the community has largely died out in the modern era and not much is known about the specifics of their cuisine but they did influence foods eaten in their region and some of their dishes remain.
The American group People for the Ethical Treatment of Animals has criticized practices in certain parts of the West, Japan and China that involve eating live animals and the consumption of exotic game and bushmeats as forms of animal cruelty. Examples of eating live animals in China include Yin Yang fish (dead-and-alive fish), drunken shrimp, and San Zhi Er (baby rodents). Other controversial dishes in Chinese cuisine includes Cantonese snake soup, dog meat and bear claws.
American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.Canadian Chinese cuisine
Canadian Chinese cuisine (French: Cuisine chinoise canadienne) is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed in a similar process to American Chinese cuisine.Chicken lollipop
Chicken lollipop is an hors d'oeuvre popular in Indian Chinese cuisine. Chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.Chinese
Chinese can refer to:
Something of, from, or related to China
Chinese people, people of Chinese nationality, citizenship, or one of several Chinese ethnicities
Zhonghua minzu, the supra-ethnic Chinese nationality
Han Chinese, the dominant ethnic group in China, Singapore, and Taiwan
Ethnic minorities in China, non-Han Chinese people in China
Citizens of the People's Republic of China
Overseas Chinese, people of Chinese ancestry outside China Mainland, such as Taiwan
Chinese language, a group of related language varieties spoken predominantly in China in different mutually intelligible and unintelligible varieties and forms, sharing the same written standard but with disparate regional written vernaculars
Standard Chinese, the standard form of Chinese in China, Taiwan and Singapore
Varieties of Chinese, the topolects grouped under Chinese
Written Chinese, the writing system used for Chinese
Chinese cuisine, styles of food originating from China
American Chinese cuisineChinese Indonesian cuisine
Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa-Indonesia) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.Chop suey
Chop suey () is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.Chow mein
Chow mein (and , simplified Chinese: 炒面; traditional Chinese: 炒麪) are Chinese stir-fried noodles with vegetables and sometimes meat or tofu; the name is a romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.Egg foo young
Egg foo young (Chinese: 芙蓉蛋; pinyin: fúróngdàn; Jyutping: fu4 'jung4 daan6*2, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine.
The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.Filipino Chinese cuisine
There are many types of foods in the Philippines because of its residents. Many of the Chinese Filipinos have businesses involving Chinese cuisine. Restaurants are frequently seen where there is a large number of Chinese Filipino residents. The food is usually Cantonese because the chefs are from Hong Kong. Typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify its pronunciation.History of Chinese cuisine
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says “Chinese people are especially preoccupied with food” and “food is at the center of, or at least it accompanies or symbolizes, many social interactions.” Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of grains and other starches （simplified Chinese: 饭; traditional Chinese: 飯; pinyin: fàn) and vegetable or meat dishes (菜; cài).Indian Chinese cuisine
Indian Chinese cuisine or Sino-Indian cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering to also include vegetarian dishes. The Indian-style Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by overseas Indian communities in North America and Great Britain.Jiaozi
Jiaozi (Chinese: 餃子; [tɕjàu.tsɨ] (listen)) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo) and are traditionally served with a black vinegar and sesame oil dip. They can also be served with soup as well.List of Chinese dishes
This is a list of Chinese dishes in Chinese cuisine.Macanese cuisine
Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese (especially Cantonese) and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Besides local Chinese ingredients, its ingredients and seasonings also include those from Europe, Latin America, Africa, India and Southeast Asia.
Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. Macau is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.
Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, and cinnamon, and dried cod (bacalhau) , giving special aromas and tastes. Famous dishes include galinha à Portuguesa, galinha à Africana (African chicken), bacalhau (traditional Portuguese salt cod), pato de cabidela, Macanese chili shrimps, minchi, and stir-fried curry crab. Other dishes include pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapas are also an integral part of Macanese cuisine.
The most popular snack is the pork chop bun. The most popular desserts are ginger milk, pastéis de nata (egg tarts), and almond cake.
Famous restaurants of Macau include the Restaurante Porto Interior, Restaurante Litoral, Restaurante Espao and Restaurante O Santos.Mie kering
Mie Kering or Makassar Dried Noodle is an Indonesian Chinese cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner.
The recipe was devised by a Chinese descent, Ang Kho Tjao. He opened his noodle shop to sell his dried noodle and it gaining popularity in Makassar since early 1970s. Ang Kho Tjao passed his knowledge of the recipe to his three children namely Hengky, Awa', and Titi. After Ang Kho Tjao died, dried noodle shop business was continued by his three children who separately opened their own shop. Titi's are the most popular in Makassar, hence the name of "Mie Titi" become synonymous with Makassar dried noodle. Mie Kering is one of the most famous Makassar dishes, the others are Coto Makassar and Konro.Siopao
Siopao (simplified Chinese: 烧包; traditional Chinese: 燒包; Pe̍h-ōe-jī: sio-pau), literally meaning "hot bun", is the Philippine indigenized version of the Cantonese steamed bun called cha siu bao.Spring roll
Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.Sweet and sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in Asia and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas.Wonton
A wonton (also spelled wantan, or wuntun in transliteration from Cantonese; Mandarin: húntun) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine.