2015年7月14日星期二

Eight Major Cuisines in China - The largest kidney disease hospital in China
Chinese cuisine is an important part of Chinese culture. It contains all the dishes of every region and every ethnic group. The most influential and representative Chinese cuisine include Lu, Chuan, Yue, Min, Su, Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. They have taken shape in a long history under the influence of geographical environment, climate, products, cultural tradition, folk customs and other factors.
Lu Cuisine refers to Shangdong dishes, featuring dense taste and favor of shallot and garlic. Famous flavored dishes include Dezhou braised boneless chicken, braised intestines in brown sauce, and braised Yellow River carp with sweet and sour taste.
Chuan Cuisine refers to Sichuan dishes, and it is famous for diversified, vast and dense taste. Dishes with the greatest reputation include fish fragrant shredded pork, Ma Po peppery beancurd, and noodles with peppery sauce.
Yue Cuisine is Guangdong-style cooking, featuring fry, deep fry, braise and pot-roast, etc., with special clear, light, crisp and fresh taste. Famous dishes include roast suckling pig, fried greasy-back shrimp, oyster sauce beef, and Guangdong-flavored moon cake.
Min Cuisine refers to Fujian dishes, with choice seafood as main raw materials, featuring the combined flavor of sweetness, sourness and saltiness as well as beautiful color and fresh taste. The most famous flavored dishes include steamed abalone with shark’s fin and fish maw in broth, fish ball, Fuzhou thin noodles, and pad and fried oyster.
Su Cuisine includes Huaiyang, Jinling, Suxi and Xuhai dishes and among of which Huaiyang dishes is most famous. Huaiyang dish is a cooking prevalent in the middle and lower reaches of the Yangtze River. It is famous for pot-roast, stew and simmer, featuring soup regulation and fumet preservation. The representative dishes include stir-fried eel, white gourd bowl, steamed bun stuffed with three sorts of diced meat, and steamed dumpling with meat fillings.
Zhe Cuisine is Zhejiang style of cooking, featuring freshness, tenderness, mellow fragrance, cleanness and non-oiliness. Famous dishes include Longjing stir-fried shrimp, West Lake water shield soup, Jiaxing steamed glutinous rice, Ningbo glutinous rice balls, and Huzhou multi-layer steamed bun.
Xiang Cuisine is Hunan style of cooking, featuring fragrant-peppery, hot-peppery, sour, spicy, burnt-hot, and fragrant-fresh taste, with sour-spicy taste as the most favorite flavor. Famous dishes include Dong’an chicken, Zu’an shark’s fin, and lotus seedpod with crystal sugar.
Hui Cuisine is Anhui style of cooking, featuring common usage of ham to diversify taste and crystal sugar to increase freshness, apt at roasting and pot-roast, with heat control being attached with importance. Famous flavored dishes include stewed hen with stone fungus, smoked pork, mung bean battercake and farfalle noodles.

Being prevalent across China, the “Eight Major Cuisines” have been adding rich flavors into people’s diet.

Shijiazhuang Kidney Disease Hospital

Shijiazhuang Kidney Disease Hospital is located in Shijiazhuang city, capital of Hebei Province, which is adjacent to the capital of China, Beijing. It was founded in 1986 and his name has become more widely known in recent decades.....Read More

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Kidney Health

2015年7月14日星期二

Shijiazhuang Kidney Disease Hospital

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