China

China offers provincial cuisines that implement different ingredients and spices, but which all highlight the elements of taste, texture, aroma and visual appeal. A Cantonese specialty, for example, is a whole suckling pig, basted with sesame paste, garlic and sugar and roasted. Hunan fare includes Dongan chicken, a stir-fried dish of chile peppers, ginger, scallions and sesame oil, as well as unusual delicacies including hot and spicy frog legs. Szechwan cooking heavily uses red chilies, peppers and garlic for such dishes as “hot pot”—a simmering pot of stock at the table with diners adding vegetables, wild mushrooms, wontons, seafood, and meat including duck, rabbit and frog. In contrast, Shandong meals are light and non-greasy offering clear broth soups and fresh sautéed dishes with garlic and shallots. Rice and noodles—made from varying ingredients such as wheat for udon and lo mein and wheat, rice or mung bean for vermicelli are popular pairings with dishes across the regions of China.

Desserts can be simply sliced fresh fruit or traditional san char go, a tart and sweet date candy. Chinese beverages include fermented, dry rice wines called huangjiu, distilled liquors served warm, known as baijiu, and a sweet, lychee wine. Because cold drinks are believed to hinder digestion, hot teas such as green, white or oolong usually accompany meals.—Leska Tomash

Spicy Chinese Beef Noodle Soup (Niu Rou Mian)

This robust soup is a perfect one-dish meal for cold weather. The mixture of beef, fine Asian noodles (or vermicelli) and spinach will appeal to many customers. While spicy, it is not a mouth-burning kind of heat.

Serves: 4 (12-ounce) portions

Cooking Time: 45 minutes

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