Beef Fried Noodles
Fried Dumplings
Chinese Dumpling - Jiaozi
Dumplings Jiaozi are one of the major foods eaten during the Chinese New Year, and year round in the northern provinces.
They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them brings the promise of wealth, good luck and prosperity. Many families eat these at midnight on Chinese New Year's Eve so they have money at the changing of the years. Some cooks will even hide a clean coin in one for the most lucky to find.
Beef with Broccoli
Beef With Broccoli Stir Fry Recipe
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
Fried Rice
Traditionally a dish that housewives made with leftovers from the night before, fried rice typical incorporates egg, meat and vegetables.
Mushu Pork
Szechwan Pepper
Szechwan pepper is native to the Szechwan province of China. Though they bear some resemblance to black peppercorns, they are not actually of the pepper family, but the dried berry of a tree of the rue family.
Szechwan peppercorns are rust coloured with hair-thin stems and open ends. The dried berries resemble tiny beechnuts measuring 4 - 5 mm in diameter. The rough skin splits open to reveal a brittle black seed, about 3 mm in diameter, however the spice mainly consists of the empty husks. It is available whole or ground. In Japan the leaves are used as spice - the ground dried leaves are known as sansho and the whole leaves, kinome, are fresh, vacuum-packed or pickled.
Bouquet: the berries are warm and pepperlike. The leaves have a citrus fragrance.
Flavour: the berries are mildly peppery, woodsy and acrid. The leaves are milder more citrus.
Szechuan Chicken
Spring Rolls
These traditional wraps come either deep fried or fresh wrapped in rice noodle and filled with vegetables and meat.Szechuan Cuisine
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese pinyin: Sichuancai or Chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn . Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking.
Although the region 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, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.
