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Henan Cuisine
Henan
Henan
cuisine, also known as Yu cuisine, is derived from the native cooking styles of Henan
Henan
Province in China. It is a cross between Jiangsu cuisine, with which it shares the trait of selecting ingredients according to the four seasons, and to a lesser extent, Beijing cuisine, from which it adopted many cooking methods
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Chinese Language
Legend:   Countries identified Chinese as a primary, administrative, or native language   Countries with more than 5,000,000 Chinese speakers   Countries with more than 1,000,000 Chinese speakers   Countries with more than 500,000 Chinese speakers   Countries with more than 100,000 Chinese speakers   Major Chinese-speaking settlementsThis article contains IPA phonetic symbols. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Unicode
Unicode
characters
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Tibetan Cuisine
Tibetan cuisine
Tibetan cuisine
includes the culinary traditions and practices of Tibet
Tibet
and its peoples, many of whom reside in India
India
and Nepal. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbours (including India
India
and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yoghurt (also from animals adapted to the Tibetan climate) and soups
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Hong Kong Cuisine
Hong Kong
Hong Kong
cuisine is mainly influenced by Cantonese cuisine, British cuisine, other Western cuisines, non-Cantonese Chinese cuisine (especially Teochew, Hakka, and Hokkien), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong
Hong Kong
provides an unlimited variety of food in every class
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Macanese Cuisine
Macanese cuisine
Macanese cuisine
is unique to Macau, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia
Southeast Asia
and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients. Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking
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Standard Chinese
Standard Chinese, also known as Modern Standard Mandarin, Standard Mandarin, or simply Mandarin, is a standard variety of Chinese that is the sole official language of both China
China
and Taiwan
Taiwan
(de facto), and also one of the four official languages of Singapore. Its pronunciation is based on the Beijing
Beijing
dialect, its vocabulary on the Mandarin dialects, and its grammar is based on written vernacular Chinese. Like other varieties of Chinese, Standard Chinese
Standard Chinese
is a tonal language with topic-prominent organization and subject–verb–object word order. It has more initial consonants but fewer vowels, final consonants and tones than southern varieties
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Hanyu Pinyin
Hanyu Pinyin
Hanyu Pinyin
Romanization
Romanization
(simplified Chinese: 汉语拼音; traditional Chinese: 漢語拼音), often abbreviated to pinyin, is the official romanization system for Standard Chinese
Standard Chinese
in mainland China
China
and to some extent in Taiwan. It is often used to teach Standard Mandarin Chinese, which is normally written using Chinese characters. The system includes four diacritics denoting tones. Pinyin
Pinyin
without tone marks is used to spell Chinese names and words in languages written with the Latin alphabet, and also in certain computer input methods to enter Chinese characters. The pinyin system was developed in the 1950s by many linguists, including Zhou Youguang,[1] based on earlier form romanizations of Chinese
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Taiwanese Cuisine
Taiwanese cuisine
Taiwanese cuisine
(Chinese: 臺灣菜; pinyin: Táiwāncài; Pe̍h-ōe-jī: Tâi-oân-chhài, or 臺灣料理; Táiwān liàolǐ; Tâi-oân liāu-lí) has several variations. In addition to the following representative dishes from the people of Hoklo ethnicity (see Taiwanese people), there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines such as beef noodle soup. Taiwanese cuisine
Taiwanese cuisine
itself is often associated with influences from mid to southern provinces of China, most notably from the province of Fujian (Hokkien), but influences from all of mainland China
China
can easily be found. A notable Japanese influence also exists due to the period when Taiwan
Taiwan
was under Japanese rule
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Chinese Regional Cuisine
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China
China
as well as from larger Chinese communities overseas. A number of different styles contribute to Chinese cuisine
Chinese cuisine
but
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Puerto Rican Chinese Cuisine
Puerto Rican Chinese cuisine
Chinese cuisine
is a popular style of food exclusive to restaurants in Puerto Rico
Puerto Rico
developed by its Chinese immigrants. The food is a variation of Cantonese cuisine
Cantonese cuisine
with some elements of Puerto Rican cuisine. A typical dish consists of fried rice, a choice of meat, and French fries. The fried rice itself varies in every restaurant, but can contain many ingredients such as ham, beef, shrimp, egg, lettuce, and onions.Pollo al ajilloDishes[edit] Popular dishes in many Puerto Rican Chinese restaurants are:[1][2][3]Pollo al Ajillo — Chicken and onion slices in garlic and oil. Camarones al Ajillo — Shrimp
Shrimp
in garlic and oil. Carne Ahumada — Pieces of pork drenched in sweet red sauce
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Canadian Chinese Cuisine
Canadian Chinese cuisine
Chinese cuisine
(French: Cuisine
Cuisine
chinoise canadienne) is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients
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Jiangxi Cuisine
Jiangxi
Jiangxi
cuisine (Chinese: 江西菜; pinyin: Jiāngxī cài), also known as Gan cuisine (赣菜; 贛菜; gàncài), is derived from the native cooking styles of Jiangxi
Jiangxi
province in southern China. Characteristics[edit]Spiciness: Like the cuisines of its neighbour provinces, Jiangxi cuisine favours overtly spicy tastes. In many regions in Jiangxi, chili peppers are directly used as vegetables instead of ingredients to enhance flavour, as in most other Chinese regional cuisines. Absence of cold or raw dishes: Cold or raw dishes are rarely served in Jiangxi
Jiangxi
cuisine as compared to other Chinese cuisines.[citation needed] Fish banquets: Jiangxi
Jiangxi
cuisine is famous for its freshwater fish banquets in contrast with Northeastern Chinese cuisine, which is known for its anadromous fish banquets
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Manchu Cuisine
Manchu cuisine or Manchurian cuisine is the cuisine of Manchuria, the historical name for a region which now covers mostly Northeast China and some parts of Russia. It uses the traditional Manchu staple foods of millet, broomcorn millet, soybean, peas, corn and broomcorn. It relies heavily on preserved foods (often pickling) due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use of soy sauce. Manchu cuisine is more wheat based than Han Chinese cuisines. History[edit] The ancestors of the Manchus were the Jurchen and Mohe people. The Mohe enjoyed eating pork, practised pig farming extensively, and were mainly sedentary, and also used both pig and dog skins for coats
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Northeastern Chinese Cuisine
Northeastern Chinese cuisine
Chinese cuisine
is a style of Chinese cuisine
Chinese cuisine
in Northeast China. While many dishes originated from Manchu cuisine, it is also heavily influenced by the cuisines of Beijing and Shandong Province, and even Russian cuisine. It relies significantly on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation, and pickled cabbage is traditionally made by most households in giant clay pickling vats. Perhaps the most important characteristic of Northeastern Chinese cuisine
Chinese cuisine
is its use of suan cai, a traditional pickled Chinese cabbage
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Xinjiang Cuisine
Xinjiang
Xinjiang
cuisine (Chinese: 新疆菜; pinyin: Xīnjiāng Cài) reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine (Uyghur: ئۇيغۇر تائاملىرى, Уйғур Таамлири‎, ULY: Uyghur Taamliri; Chinese: 维吾尔菜; pinyin: Wéiwú'ěr Cài). Signature ingredients include roasted mutton, kebabs, roasted fish, and rice.[1] Because of the Muslim population, the food is predominantly halal. Xinjiang
Xinjiang
cuisine is found throughout much of China, as migrants from the region often open Xinjiang
Xinjiang
restaurants or food stands in other regions
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Burmese Chinese Cuisine
Theravada Buddhism, Mahayana Buddhism Taoism, Confucianism, Christianity, Islam
Islam
among Panthay
Panthay
HuiRelated ethnic groupsKokang, Panthay
Panthay
and other Overseas Chinese
Overseas Chinese
communitiesChinese people in MyanmarTraditional Chinese 緬甸華人Simplified Chinese 缅甸华人TranscriptionsStandard MandarinHanyu Pinyin Miǎndiàn HuárénYue: CantoneseYale Romanization Míhndihn WàyànAlternative Chinese nameTraditional Chinese 緬甸華僑Simplified Chinese 缅甸华侨TranscriptionsStandard MandarinHanyu Pinyin Miǎndiàn HuáqiáoYue: CantoneseYale Romanization Míhndihn WàkìuThe Chinese people in Burma, Burmese Chinese, Tayoke or Sino-Burmese (Burmese: မြန်မာတရုတ်လူမျိုး) are a group of overseas Chinese born or raised in Burma
Burma
(Myanmar)
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