Chinese Restaurants - Shanghai Fine Dining Restaurants

Chinese Restaurants - Shanghai Fine Dining Restaurants

Shanghai cuisine, also known as Hu cai, is a popular style of Chinese cuisine.

Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to spice up the dish...

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Chinese Restaurants - Sichuan Cuisine

Chinese Restaurants - Sichuan Cuisine

Sichuan cuisine, is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn. Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled "Szechuan" or "Szechwan" in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality (part of Sichuan until 1997.) The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style...

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Chinese Restaurants - Cantonese Cuisine

Chinese Restaurants - Cantonese Cuisine

Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most 'Chinese restaurants' in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country...

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Japanese Restaurants

Japanese Restaurants

Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan. The modern term "Japanese cuisine" means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food,quality of ingredients and presentation.

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