Chinese cuisine/Related Articles

See also changes related to Chinese cuisine, or pages that link to Chinese cuisine or to this page or whose text contains "Chinese cuisine".

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Parent topics

• China [r]: Large and populous nation, with a long tradition of scholarship ^[e]
• People's Republic of China [r]: A large, one-party state in East Asia; the most populous nation on Earth, third largest by area. ^[e]

Subtopics

Condiments and seasonings

• Garlic [r]: Add brief definition or description
• Ginger [r]: Add brief definition or description
• Hoisin sauce [r]: Add brief definition or description
• Oyster sauce [r]: Add brief definition or description
• Soy sauce [r]: Add brief definition or description
• Szechuan peppercorn [r]: Add brief definition or description
• Tangerine rind [r]: Add brief definition or description

Equipment and techniques

• Stir-frying [r]: Add brief definition or description
• Steaming [r]: Add brief definition or description
• Red-stewing [r]: A technique of Chinese cuisine in which meat, and sometimes vegetables, are long-simmered in a "master sauce" of soy sauce, wine, ginger and other seasonings; it is more of a home technique since it economically tenderizes inexpensive cuts while shrinking them, and tends to be a specialty restaurant dish ^[e]

Well-known dishes

Poultry

• Almond Pressed Duck [r]: A popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century. ^[e]
• Peking duck [r]: Add brief definition or description

Pork

• Chinese roast pork [r]: Add brief definition or description

Other related topics

• Japanese cuisine [r]: Add brief definition or description
• Korean cuisine [r]: Add brief definition or description
• Vietnamese cuisine [r]: The cooking styles of Vietnam, mixing flavors native to the region with French and Chinese influences ^[e]