Food in Foshan city,Guangdong

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Food in Foshan city,Guangdong --by Zhou Junjian
By Nan hai NO.1 middle school
..(name)
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Welcome to xxxxxxx restaurant! At frist ,I
will introduction something about chinese food.
like the eight big cuisines!

?yue
?lu
?chuan
?zhe
?xiang
?hui
?min
?su
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?yue Dishes in Guangdong consist of dishes in
Canton which is the capital of Guangdong,
Chaozhou and Dongjiang as well. Dishes belong
to Guangdong require a skilled cook, using fresh
food and vegetables . Among all the dishes, they
are all closely bound up with a characteristic
that is keeping a balance on your body health.
That is the reason that Cantonese dishes are
well-known worldwide. ?chuan Dishes in Sichuan
Province which is aromatic flavor has rather a
long history. They mainly make more use of hot,
spicy-based so they are usually cooked with some
spices like the brine, salt which looks and
shapes like the rocks, as well as the Sichuan
chili.
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? Dishes in Hunan Province take its source at
Xiangjiang area, Dongting Lake area and Xiangxi
Mountain area. It is generally believed that the
dishes are elaborate and made of all kind of
materials, cooked with such much cooking oil that
it looks colourful and tastes good ,hot and sour,
most importantly, the meat you taste is soft and
tender. ? Dishes in Fujian Province need high
quality materials. Compared with other dishes,
they also require a skillful person to cut the
meat and vegetables. Furthermore, the duration
and degree of heating,soup spices play an
important role.
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The representative of ??
??? roast pig
The representative of ??
???? MaPo Tofu (Hot and
Spicy Tofu )
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The representative of ??
???? steamed fish
head with salted chili
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?lu The form of the dishes in Shandong Province
is related to the culture and geography
there. The materials used in it are of high
quality and diversified, such as
?????,????,????,???? ??? ?zhe Dishes in
Zhengjiang Province are mainly represented by
those in Hangzhou, Ningbo and Shaoxing. With a
long history, the dishes combine the taste with
that in southern and northern. Its feature is
both sweet and sour.
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?hui Dishes in Anhui Province is famous for the
means it is cooked. For example?????,???????,?????
???? ?su Dishes in Jiangsu Province are
almost the dishes which can only be eaten by the
kings in the past.
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The representative of ??
???? Kung Pao
Chicken Spicy diced chicken with peanuts
The representative of ??
???
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The representative of ??
???
Chrysanthemumfish
The representative of ??
??? Lions Head
Meatballs Recipe
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Then I will introdunce some of this

???-Lions Head Meatballs Recipe
???
???
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???-Lions Head Meatballs Recipe
2 lbs. ground beef 1 c. corn flakes crumbs 1/3
c. parsley flakes 2 eggs 2 tbsp. soy sauce 1/4
tsp. pepper 1/2 tsp. garlic powder 1/3 c.
catsup 2 tbsp. minced onions SAUCE 1 can
jellied cranberry sauce 1 (12 oz.) bottle chili
sauce 2 tbsp. dark brown sugar 1 tbsp. lemon
juice Preheat oven to 350 degrees. Mix meatball
ingredients together. Make small meatballs and
fry in oil. Blend sauce ingredients in a
saucepan. Heat and stir until melted. Place
meatballs in a baking dish. Pour sauce over
meatballs and bake in oven for 30 minutes.
-----cooking method
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???
The dish is named after revered Song Dynasty
poet, artist and calligrapher Su Dongpo, who is
supposed to have invented, or at least inspired
it. The meat should be so tender that you can
quite easily pry it away in small pieces with
chopsticks. As it is made from a slab of pork
belly, there is a lot of fat, but the lengthy
cooking time (3-1/2 hours) results in fat sans
much of its greasiness. Eat as little of the fat
as you choose. The accompanying
ginger and plainly cooked broccoli also help
offset the fat. You will need at least four hours
to make dongpo pork during which time it is
simmered twice, braised, sautéd and steamed.
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-----Ingredients
1 kg (2.2 lb) piece pork belly 2 tablespoons
vegetable oil 1 tablespoon tea leaves 4 stalks
spring onion 7 cm (3") length fresh, young
ginger, sliced lengthways into matchstick widths
Optional 300 g (11 oz) broccoli, cut into small
florets Sauce Ingredients 1 cup water 8
cloves garlic, lightly crushed 5 slices old
ginger (or 7 slices young ginger) 1 tablespoon
black peppercorns 4 tablespoons soy sauce 2
tablespoons yellow wine (e.g. Shaoxing wine) 1/2
tablespoon sesame oil 2 tablespoons sugar
Thickening 1 teaspoon corn flour, 1 tablespoon
water, stirred well before use
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Blanch the pork in a pot of boiling water. Throw
out the water. Put the pork back in the pot and
cover with water. Bring to a boil, and simmer for
30 minutes. Heat a wok and add the sauce
ingredients. Mix well and bring to a boil. Add
the pork and cook each surface for a few minutes
over a medium heat. Remove pork and drain well.
Pour the remaining sauce into a small saucepan
and set aside. Clean and drain the wok. Heat the
vegetable oil to a medium heat. Fry the pork on
all sides until it is well browned, making sure
the skin side is a little crispy. Steep the tea
leaves in hot water for a couple of minutes,
remove and set aside. Place the pork in the pot
of water againtopping up the water if necessary.
Add the tea leaves and simmer for 30 minutes.
Place the spring onion stalks on the bottom of a
steamer. Transfer pork to the steamer. Steam for
2 hours, turning the pork after 1 hour (because
of the long steaming time, you may need to
replenish the steamer water). Add the broccoli
to the steamer for the final 5 minutes of cooking
time (boil it separately for 3 minutes if there
is no room in the steamer. Remove the pork to a
serving dish and arrange the broccoli around it.
Reheat sauce in the saucepan, adding and stirring
in the thickening. Pour over pork and serve.
Garnish with the young ginger slivers, which are
meant to be eaten. Notes The leftover simmer
water makes a good pork stock
-----cooking method
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???
Fotiaoqiang, a famous dish from Fujian Province,
is highly desired by people throughout China-and
the world-for its unique taste, and because of
the stories associated with the food. The dish is
made from chicken, duck and 18 other materials
and 12 seasonings, including yellow wine from
Shaoxing, Zhejiang Province.
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okay! Maybe you are so hungry! right?
here is our menu!
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????(Sea cucumber with quail egg).................
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????(roast clam)...............................
????(cocoanut)....................................
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Tofu on the air...................................
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Cool pork hands...................................
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ginger and goose..................................
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Fermented bean curd...............................
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Dongshan honey....................................
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Okay!! Is that all? Are
you ready to serve up?
Chunhua!