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| The
Northern Food of China
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| The famous Chinese food in four
regions, Peking, Zhejiangi, Sichuan and Canton in China .Chinese
food can be roughly divided into the Northern and Southern
styles of cooking. In general, The north of China offers a
great contrast to the rest of the country. Northern dishes are
relatively oily, and the use of vinegar and garlic tends to be
quite popular. Wheat, processed into pasta, also plays an
important role in Northern cooking; noodles, dumplings,
steamed, stuffed buns, fried meat dumplings, and steamed bread
are just a few of the many flour-based treats enjoyed in the
North of China. The best known regional variations of Northern
Chinese cuisine include those of Beijing, and Shandong.
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| The
Southern Food of China
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| Southern cooking styles are Szechwan
and Hunan cuisine, famous for their liberal use of chili
peppers. Within the whole of Southern cooking, the Jiangsu and
Zhejiang regions emphasize freshness and tenderness, while
Guangdong cuisine tends to be somewhat sweet and always full
of variety. Rice and its bi-products, including noodles,
cakes, and congee form the typical foundation for Southern
dishes. Of all the regional styles, Cantonese is the best
known in the west and Sichuan dishes as well.
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| The
Food of South Vietnam.
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| Vietnamese soups exemplify the
freshness, complex flavors, and flexible do-it-yourself aspect
of Vietnamese cuisine. Large bowls of pho (hot soup) are a
favorite breakfast in Vietnam -- filled with noodles, bean
sprouts, sprigs of fresh herbs, and lean pieces of chicken,
pork, or beef. You can garnish your soup with more fresh herbs
or sprouts from the table salad, or with any of the many
little sauces and condiments that may be set out.
Vietnamese dipping and flavoring sauces are varied and
wonderful. The most common of these is known as nuoc mam or
nuoc cham. It's a pale blend of salty, pungent fish sauce
diluted with fresh lime juice and sometimes vinegar, spiced
with garlic and chopped chiles, and sweetened with a touch of
sugar. You can drizzle it over your rice, use it as a dip for
spring rolls or grilled meats, or add a spoonful to your soup.
Other dipping sauces include nuoc leo, a peanut sauce; tuong
ot, a red hot chile sauce similar to the Thai sriracha; and
mam tom, a pungent shrimp sauce. One of our favorite
condiments is a simple combination: a pile of black pepper and
a pile of salt placed side-by-side on a small dish and served
with a wedge of lime. You squeeze a little lime juice into the
dish and blend some salt and pepper with it to make a paste
into which you dip bits of meat from your soup.
Roll Your Own
The other do-it-yourself element in many Vietnamese meals
comes with roll-your-own rice-paper rolls. For example,
grilled chunks of lemongrass beef (thit bo nuong), grilled
meatballs (nem nuong), or freshly steamed shrimp (tom) all
come served with a salad plate together with a stack of moist
rice papers (banh trang) or fresh rice wrappers (banh uot).
You lay a wrapper on your open palm, put in a piece or two of
meat, several strips of pickled radish, perhaps some herbs,
sprouts, or rice vermicelli, then tuck over the ends and roll
it up. You now have your own unique fresh spring roll that can
be dipped in nuoc cham or nuoc leo, or eaten simply on its
own.
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| Thai
Food
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| Thai cuisine is an amalgam of
flavors that addresses all four of the palate's principal
taste elements-sweet (sugar, fruits, sweet peppers), hot
(chilies), sour (vinegar, lime juice, tamarind) and salty (soy
sauce, fish sauce)
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guide so you can log on to the restaurants' web page and see what kind of food they serve to see
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