Posts Tagged ‘cooking show’

Chinese Food Braised Chicken Recipes (大煮干絲): CiCiLicious Vlog #46

0 Chinese Food Braised Chicken Recipes (大煮干絲): CiCiLicious Vlog #46Stay in touch on Facebook! http://www.facebook.com/ciciliciousvlog

Chinese food, Huaiyang cuisine is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze Rivers (hence the name) and centers around the cities of Yangzhou and Huai’an in Jiangsu province. It originated in the early Qin Dynasty (221-207 B.C.) and gained national fame during the Sui Dynasty (581-617 A.D.) and Tang Dynasty (618-907 A.D). Huaiyang cuisine has had a profound impact on the culinary culture in Suzhou, Zhejiang, Anhui and Shanghai, all of which quickly took on their own characteristics. After the Ming and Qing Dynasty, Shandong cuisine has had a great influence on Huaiyang cuisine.

Huaiyang cuisine originated from the old Yangzhou. During the Tang Dynasty (618-907), Yangzhou was the second largest city in China, after Changan. It is known for its year-round fresh produce. Therefore, materials used in Huaiyang cuisine are primarily seasonal fresh produce. The Huaiyang style of cooking places a great deal of emphasis on material selection and uses more sugar than other Chinese cuisines. It is known for its meticulous preparation process and fine balance between rich flavor and pure taste. Huaiyang cuisine emphasizes preserving the original flavors of the produce and specializes in braising, stewing, roasting and boiling, as these methods are best at bringing out the original flavor of the ingredients. It combines southern cuisine’s fresh, crispy, and tender quality and at the same time incorporates northern cuisines’ savor, color, and richness and is well-liked by both northerners and southerners.

For the full recipe of Braised shredded chicken with ham and dried Tofu please visit http://www.foodparadisetv.com/cicilicious-vlog/vlog46

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Duration : 0:2:45

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25 comments - What do you think?  Posted by admin - January 22, 2012 at 4:26 am

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Greatest Master Chef Cooks Chinese Food! Fish in Soy Sauce! CiCiLicious Vlog #59

0 Greatest Master Chef Cooks Chinese Food! Fish in Soy Sauce! CiCiLicious Vlog #59Facebook Page: http://www.facebook.com/ciciliciousvlog

Today, the Master Chef cooks Chinese food on Food Paradise cooking show with CiCi Li– Fish in Soy Sauce! It’s a well known Shandong dish. The Shandong cuisine, also called Lu cuisine, is the earliest and most influential Chinese cuisine and originated in today’s Shandong province. Of all the Chinese cuisines, Shandong cuisine is the largest cuisine of the original 4 Chinese cuisine: Cantonese, Szechuan, Huaiyang, and Shandong. It has the most variety of types of food and cooking methods and its food is known for its salty, savory flavor as well as tender and crispy texture. Shandong is situated on the Shandong Peninsula. It has long coastline along the Yellow sea and the Bo sea as well as rich inland plains. It has four very distinctive seasons. Seafood, freshwater produce, grains, poultry, fruits and vegetables, and wild birds and animals are abundant. This provides an excellent material foundation for the variety of food and cooking techniques in this region. Shandong chefs are well-rounded in their skills and are famous for their Bao and Ta methods of cooking.

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Duration : 0:1:28

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25 comments - What do you think?  Posted by admin - August 16, 2011 at 8:25 am

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Chinese Food: Sauteed Fish (豉汁炒魚片): CiCiLicious Vlog #50

0 Chinese Food: Sauteed Fish (豉汁炒魚片): CiCiLicious Vlog #50Facebook Page: http://www.facebook.com/ciciliciousvlog

Today Let’s learn to cook Chinese Food. Cantonese cuisine originates from Guangdong Province and is made up of cuisines from three principal areas: Guangzhou, Chaozhou, and Dongjiang. Cantonese cuisine is known for its wide use of ingredients and creativity.

Since the Han and Wei Dynasty (206 BC — 265 AD), Guangzhou (also called Canton) has been a major port city in South China. It is situated in the subtropics, bordering on the South China Sea. The rainfall is abundant; the area is rich in produce; fresh seafood and delicacies abound year round; and different fruits and vegetables are always in season. Cantonese chefs are known for their creativity while imitating other cuisine styles. Cantonese cuisine has absorbed the features of other Chinese cuisines including that of Shanghai, Yangzhou, and Peking. It chefs are great at customizing food based on the patron’s likes and dislikes and making adjustments according to seasonal and climatic changes. Its summer and fall dishes are lighter while its winter and spring dishes are rich and more flavorful. Cantonese cuisine pays a lot of attention to texture and flavor. Its basic flavors are sour, sweet, bitter, spicy, salty, and fresh taste. Cantonese cuisine has a lighter taste compared with other Chinese cuisines.

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Duration : 0:2:26

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25 comments - What do you think?  Posted by admin - August 12, 2011 at 10:30 pm

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Greatest Kung Pao Chicken Recipe (宮保雞丁), Chinese Cooking Show: CiCiLicious Vlog #48

0 Greatest Kung Pao Chicken Recipe (宮保雞丁), Chinese Cooking Show: CiCiLicious Vlog #48Facebook Page: http://www.facebook.com/ciciliciousvlog

Szechuan cuisine carries very strong local characteristics and is mainly comprised of local food from Chongqing, Chengdu, northern and southern Chuan region. Szechuan cuisine employs close to 40 different techniques in its preparation including: braising, basting, dry-steaming, oil dripping, and different kinds of frying—stir fry, pan fry, deep fry, quick fry, dry stir-fry, soft fry and so on.

Szechuan cuisine pays particular attention to “balancing the flavors” and regards flavor as its foundation. The six basic flavors concerned are tingly spicy, hot spicy, sweet, salty, tangy, and bitter, and more flavors are produced through the combination of two or more of the basic flavors. The secret of the famous “hot” Szechwan cuisine lies in the skillful use of hot chili peppers for its vibrant red color and subtle spicy fragrance. Szechuan cuisine has 24 basic flavors, the most among all the Chinese cuisines.

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Duration : 0:3:8

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25 comments - What do you think?  Posted by admin - August 7, 2011 at 5:50 pm

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,