Stewed Chicken with Three Cups Sauce is a popular chicken dish in Chinese cuisine. It is come form Jiangxi province but it is become more famous in Taiwan so much so that it is said "A restaurant that cannot cook Sanbeiji is not a true Taiwanese restaurant. The origins of stewed chicken with three cups sauce is related to a hero - Tianxiang Wen: At the end of the southern song dynasty, a national hero wen tianxiang was captured. An old woman known that wen tianxiang will be killed, she brought a chicken and a pot of wine to the prison to visit him. With the help of a jailer, the old woman met wen tianxiang. The jailer took the chickens packed cut into pieces, than put three cups of rice wine in a clay pot, use small fire to cook the soups. An hour later, they bring the chicken to wen tianxiang to eat. After the jailer to return to his hometown in jiangxi province, when wen tianxiang anniversary coming, he always put the dish reaction to him. Afterwords, a chef change the three glasses of wine to a glass of sweet whose, a cup of soy sauce and a cup of lard.
A similar dish to Banh Cuon, is the Cantonese Steamed Rice Roll, also known as 'Chee Cheong Fun'. This dish is also made out of a sheet of rice batter but is thicker than the one's used to make the Vietnamese Steamed Rice Roll.
The main difference with the Cantonese Steamed Rice Roll compared to the Vietnamese one, is that there are more varieties in relation to the ingredient as it can be filled with either shrimp, beef or pork. Additionally, it is topped with soy sauce before it is served.
It is comes from Guangdong province and also is one of the Eight Culinary Traditions of Chinese cuisine. Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. There are many kinds of cooking methods in cantonese cuisine especially steamed and Fried most are widely used. Below I will introduce several distinctive and typical cantonese cuisine.
First one is my favorite dish --- Mushroom and chicken hot pot rice
This dish is easy to do and very delicious, every time I eat this cuisine it always makes me miss my hometown.
Szechuan cuisines is the most distinctive and largest cuisine in China. it is come from Sichuan, China and the unique feature of Szechuan dish is hot, spicy, fresh and fragrant. Salted fish and shredded meat in clay pot is one of the representative of the sichuan cuisine. This dish has rich nutrition and vitamin which is good for our health. Cooking time: 10 - 25 minutes Main material: pork ,carrot , bamboo shoots, ginger，scallion, chilli and cooking starch Supplementary material: sesame oil, cooking wine, vinegar,soy sauce, sauce, suger and water
Chinese cuisine is one of the world's famous dishes and one important part of Chinese culture,the history of Chinese cuisine in China stretches back for thousands of years. It includes styles originating from the diverse regions of China. the reason of that is the difference between the different climate, geography, history, products and dietary customs in China. There are eight kinds of cuisine which is the most influential and representative recognized by the community in China. They are: Anhui, Fujian , Hunan , Szechuan , Cantonese ,Jiangsu, Shandong and Zhejiang cuisines.Following are some pictures of Chinese cuisines.
