Results for "Classic"
11 related recipes found
Braised Soft-shell Turtle in Brown Sauce
Braised Soft-shell Turtle in Brown Sauce is a classic nourishing delicacy. The key to perfecting this dish lies in thoroughly removing the fishy odor and simmering it slowly over low heat. The finished turtle meat turns tender and glutinous, rich in collagen, with a thick, savory sauce that makes an unmatched rice topping.
Stinky Mandarin Fish
Stinky Mandarin Fish is a classic traditional dish from Huizhou, Anhui Province. Its signature trait is that it smells pungent yet tastes delicious. Rather than spoiled fish flesh, its unique savory flavor comes from light fermentation.
Chairman Mao’s Red Braised Pork Belly
Chairman Mao’s Braised Pork Belly is an iconic classic of Hunan Cuisine. Its most distinctive feature is that it gets its rich red hue from caramelized sugar instead of soy sauce. The meat delivers a balanced flavor of sweetness interwoven with saltiness, complemented by subtle spiciness, and tastes tender yet not greasy at all. This dish shares a profound historical bond with Chairman Mao Zedong. It is the signature specialty of Shaoshan Hotel, and was selected as one of the Top Ten Classic Hunan Dishes of "Chinese Cuisine" in 2018.
Steamed Fish Head with Chopped Chili
Steamed Fish Head with Chopped Chili is a signature classic of Hunan Cuisine. It is mainly prepared by steaming bighead carp heads with fermented chopped red chilies. The dish boasts a glossy bright red appearance and delivers a fresh, spicy, refreshing taste. As it symbolizes "good fortune shining upon you", it is frequently served at festival banquets and feasts.
Longjing Shrimp
Longjing Shrimp is a classic traditional dish from Hangzhou, Zhejiang Province, falling under Zhejiang Cuisine. It is mainly prepared with fresh river shrimp meat paired with newly picked Longjing tea leaves harvested around the Qingming Festival. The finished dish features jade-white, tender shrimp and emerald-green tea leaves with a delicate, refreshing aroma. Each bite delivers a light, soft texture, complemented by a lingering sweet aftertaste of tea.
Lychee Pork
Litchi Pork is a classic signature dish of Min Cuisine. It is especially popular in Fuzhou and Putian, with a history spanning two to three hundred years.The dish gets its name because the fried pork chunks closely resemble lychees in shape, and it features a sweet-and-sour flavor profile.
Squirrel Mandarin Fish
A classic representative of Jiangsu Cuisine, this dish originates from Suzhou, Jiangsu Province. It gets its name from its squirrel-like shape, and is famed for its crispy exterior, tender fish meat inside, and delightful sweet-and-sour flavor. When the hot sweet-and-sour sauce is poured over the fried fish, it makes a squeaking sound just like a squirrel.
Sweet and Sour Carp
Sweet and Sour Carp is a classic renowned dish of Shandong cuisine. It is most famously made with Yellow River carp from Jinan, Shandong. The finished dish is shaped to resemble a carp leaping over the Dragon Gate. It boasts crispy outer skin and tender flesh inside, with a pleasant sweet-and-sour flavour.
Braised Sea Cucumber with Scallions
It is a traditional famous dish from Jiaodong, Shandong Province. It was selected as one of the Top Ten Classic Dishes of Shandong in 2018 and is also known as one of the "Eight Treasures through the Ages".
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish. It features the signature **numbing-spicy lychee flavor profile** — sweet, sour and mildly spicy, rich red hue without excessive heat, with tender and crisp chicken. The name originates from "Taizi Taibao" (Grand Guardian of the Heir Apparent), an honorary official title of Ding Baozhen, a prominent statesman of the late Qing Dynasty.
Poached Fresh Shrimp
Poached Shrimp is a classic traditional Cantonese dish. It uses whiteleg shrimp or tiger prawns as the main ingredients. Prepared by the Cantonese poaching technique of brief blanching in boiling water, it preserves the original fresh, sweet and tender flavor of the shrimp meat to the fullest.