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China Fair Restaurant - Asian Cuisine
Authentic Asian Cuisine
Chinese cooking aims at satisfying
the tongue as well as the eyes, nose and the imagination. Cooking in China is likened to an art. Color, aroma and
fragrance - all three assume pride of place in Chinese cuisine. Colorful ingredients ranging from light green to
dark green and white, black, red, yellow and caramel color are regularly used. Aesthetic presentation is an important
aspect to Chinese food. China covers a large territory and has many nationalities; hence there is a wide variety
of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because China's local dishes
have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction
of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing
Cuisine and Shanghai Cuisine.
Cantonese Cuisine (Guangdong Cuisine)
Tasting clean, light, crisp
and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique
dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and
steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong
chefs also pay much attention to the artistic presentation of their dishes.
Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet
Szechuan Cuisine
Sichuan Cuisine, known more
commonly in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized
by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper
and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented
soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients,
while frying, frying without oil, pickling and braising are used as basic cooking techniques.
It can be said that one who doesn't experience Sichuan food has never reached China.
Typical menu items: Hot Pot; Smoked Duck; Kung Po Chicken; Twice Cooked Pork; Mapo Dofu
Hunan Cuisine
Hunan cuisine consists of local
cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent
flavors. Chili, pepper and shallot are usually necessities in this variation.
Typical menu items: Dongan Chicken; Peppery and Hot Chicken
Shandong Cuisine
Consisting of Jinan cuisine
and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma,
freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste
pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are
thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong
chefs are famous for cooking seafood with a fresh and light taste.
Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour sauce
Fujian Cuisine
Combining Fuzhou Cuisine, Quanzhou
Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes
of sweet, sour, salt and savory. The most distinct feature is their "pickled taste".
Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail
Jiangsu Cuisine
Jiangsu Cuisine, also called
Huaiyang Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main
ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique
is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor
of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.
Typical menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat,
Squirrel with Mandarin Fish, and Liangxi Crisp Eel
Zhejiang Cuisine
Comprising local cuisines of
Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness,
softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of
the three.
Typical menu items: Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken
Anhui Cuisine
Anhui Cuisine chefs focus much
more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve
taste and candied sugar added to gain freshness.
Typical menu items: Stewed Snapper; Huangshan Braised Pigeon
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Proudly serving Grand Traverse,
Leelanau, Benzie, Antrim, Kalkaska And Grand Rapids Counties and the communities of Acme,
Alberta, Bellaire, Beulah, Big Rapids, Buckley, Cedar, Elk Rapids, Empire, Fife Lake, Frankfort, Glen Arbor, Honor,
Interlochen,
Kalkaska, Kingsley, Lake Ann, Leland, Northport, Suttons Bay, Thompsonville, Traverse City and Williamsburg, Michigan.
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