Shanghai & Surroundings Travel Adventures by Simon Foster

Author:Simon Foster [Foster, Simon]
Language: eng
Format: epub
Publisher: Hunter
Published: 2010-07-18T16:00:00+00:00

Eastern (Huaiyangcai)

Eastern cooking uses lots of bamboo, mushrooms, seafood and freshwater fish, although its often heavy use of oil can make it unpalatable to some. Shanghainese (shanghaicai) cuisine is at the refined end of the eastern scale and offers wide varieties of lightly cooked, miniscule treats akin to dim sum, most notably xiaolongbao (steamed pork dumplings).

Western (Szechuancai)

Szechuan and Hunan are famed for their spicy dishes, which are arguably the hottest you'll find anywhere in the world. In Szechuanese cooking the meat or tofu is merely a vehicle allowing the chili-laden sauce to deliver its knockout punch. Flavors are carefully constructed to produce strange-sounding but delicious dishes such as fish-flavored pork (which contains no fish), but the real trick is being able to differentiate any of the manifold tastes after your mouth has been numbed by the fragrant, potent huajiao (flower pepper).

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