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China

What we call “Chinese food” actually describes specialties culled from many regional cuisines. For spicy hot, there’s Sichuan. Subtle sauces characterize Cantonese cooking. Elsewhere, sweet and sour sauces excel. And along the coast, soups and seafood are sublime. Although regional diversity reigns, three ingredients are fundamental to all: ginger, soy sauce and green onions. Chinese cuisine is defined by carefully balanced flavors and time-tested techniques that call for maximal preparation before minimal cooking. Throughout China, ingredients are prepared thoroughly, so food can be eaten with chopsticks and spoons. No fork or knife required.

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Sweet-Yolanda

Cooking Level: Beginning

Home Town: Changsha, Hunan Province, China

About me: adf

Rose

Cooking Level: Beginning

Home Town: Guangzhou, Guangdong Province, China

Living In: Cedartown, Georgia, USA

About me: I like to do and learn cook.

Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

About me: My husband and I just celebrated 30 years of marriage. We have three amazingly beautiful, intellegent, talented daughters. My older two are living in the states, while our "baby…
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Newest Reviews

Downeast Maine Pumpkin Bread

Reviewed on Oct. 26, 2009 by Cynthia

As if this needed another 5 stars! I subbed Splenda for the sugar since I am diabetic. One loaf, I made as written. To the other two loafs, I added a handful of Craisins, pecans and a tablespoon or so of mini chocolate chips, per my daughter's request. As written, it rates 5+ stars, but we did enjoy our additions a bit more as it took it over the top.

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Baked Teriyaki Chicken

Reviewed on Oct. 20, 2009 by Cynthia

I thought this was delicious and my daughter thought it was just "okay." I really liked the sauce a lot and will never buy teriyaki sauce again. I made one sub and that was to use orange juice in the place of water. I too, just poured the sauce over the chicken.

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Pork Medallions with Balsamic Vinegar and Capers

Reviewed on Oct. 15, 2009 by Cynthia

I made this several weeks ago and forgot to rate it..Marianne, this is PERFECT. I usually have extra capors from my own chicken cacciatore. PERFECT! I admit that I added white wine and this was just d'bomb.

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