Chinese - Page 3 of 10

Chinese

Chinese cuisine is one of the world’s oldest and most traditional, offering a wide array of food choices. Rice is a staple grain among the Chinese people and is greatly appreciated. At Menuprice.my, we have gathered the complete & updated menus of some of the most popular Chinese restaurants in Malaysia, including Din Tai Fung, Chynna, Dian Xiao Er, and Canton Paradise.
Chinese cuisine is further divided into eight main categories:
Guangdong/Cantonese – This type of cuisine is the most widely known and popular Chinese cuisine globally. Known for its sweetness and hearty stews, seafood dishes are a specialty and mild sauces are used to enhance the sweetness.
Jiangsu – This cuisine is a mix of sweet and salty flavors, famous for its seafood and soups. The cooking techniques are precise and presentation is key.
Sichuan – For those who enjoy spicy food, Sichuan cuisine is the answer. It uses chili, garlic, and other herbs to add heat to the dishes, with Sichuan peppercorns being the key to the cuisine’s signature spiciness. It is the most popular and widely sold cuisine in China.
Fujian/Min – This cuisine is characterized by its light, sweet and sour flavors. Ingredients are sourced from the sea and mountains and are known for their special soups.
Zhejiang – Fresh ingredients are the highlight of Zhejiang cuisine, with bamboo sometimes used in cooking. The dishes are served slightly cooked and nearly raw, similar to sushi.
Hunan – This cuisine is similar to Sichuan, with a strong emphasis on spices, but does not use peppercorns. Fresh herbs are used extensively.
Anhui – This cuisine uses plants and animals as ingredients, primarily wild, and herbs are sourced from the mountains.
Shandong – This cuisine is salty and crispy, using a lot of wheat. The food is often stir-fried at high temperatures and green onions are widely used in cooking.