Chinese Food Article - Allrecipes.com
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chopsticks, snow peas, noodles

Chinese Food

Chinese cuisine is defined by carefully balanced flavors and time-tested techniques that call for maximal preparation before minimal cooking.


Chinese Means Choice

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.


Three for All

Although regional diversity reigns, three ingredients are fundamental to all: ginger, soy sauce and green onions. Throughout China, ingredients are prepared thoroughly, so food can be eaten with chopsticks and spoons. No fork or knife required.


Take it Away

Chinese cuisine practically defines take-out food. The experience offers familiar yet faintly exotic custom--from opening the distinctive take-out boxes, to digging in with wooden chopsticks and sharing the savory treasures with family and friends.

Comments
Nov. 14, 2009 11:54 am
I would like the recipe for chinese Pork ribs that have been dipped in a batter with the sweet and sour sauce poured over them like you get in a chinese resturant.
 
sue dodd 
Jun. 5, 2010 4:45 pm
Please someone give me a recipe for the sauce they use on lo mein noodles in Chinese resturants
 
sue dodd 
Jun. 5, 2010 4:46 pm
I would like the recipe for the sauce they mix with lo mein noodles in Chinese resturants
 
Aug. 14, 2010 12:35 pm
Do you mean duck sauce, or something else for the lo mein noodles? Most places I've been offer duck sauce. It's usually yellowish, but can be red some places.
 
debra moritz 
Sep. 27, 2010 11:35 am
how do u make eel sauceand duck sauce please. and I thank you
 
Dec. 28, 2010 7:57 am
how is the chicken in chinese food so tender
 
shekendoit 
Jan. 15, 2011 5:55 pm
I would like to know how to make the garlic sauce that goes over your pork and veg.
 
astpc3 
Jan. 29, 2011 10:16 pm
does anyone have a recipe for Chinese style beef stew or beef and tendon stew aka gnow nam?
 
DrDeanClan 
Feb. 1, 2011 5:33 pm
is there a way to make your own ramen noodles? cause I don't like spaghetti as a substitute and I don't have noodles locally. The other thing I'd like is the recipe for Kung Pao Chicken or some thing similar
 
Katy 
Feb. 3, 2011 6:34 am
I would like the sauce for General's Chicken. Does anybody have this recipe?
 
Feb. 8, 2011 12:09 pm
I am looking for a recipe for cantonese style duck sauce (the sauce used in restaurants). Any suggestions?
 
Mar. 6, 2011 4:39 pm
any one know a good one for Orange chicken the chinese kind?
 
pamlvtt 
Mar. 17, 2011 9:10 am
I would like the recipe for the sauce that comes with steamed or fried dumplings! (Yummy) I love it! Also the dark red, sweet sauce that is made with General Chicken.
 
rayetta 
May 5, 2011 2:09 pm
my local chinese place has a dish that they call pepper chicken it has green pepers ,onions chicken and some wonderful seasoning so good ..but i have looked every where for a recipe i cant find anyone know..?
 
Debbie 
Jun. 26, 2011 4:43 pm
I need a recipe for the red dipping sauce that comes with Chinese dishes.
 
swirlb 
Jul. 29, 2011 11:53 am
A good common Chinese sauce is hoisin sauce. It is also called chinese bbq sauce. It is dark brown in color. The brand I use it Lee Kum Kee. A liitle goes a long way, so taste as you add.
 
josie 
Aug. 22, 2011 1:28 am
i would like to know how to make a perfect and tender stir fry beef with brocolli?
 
Jan. 24, 2012 2:17 am
For DRDEANCLAN and KATY, 1&3 Feb 2011. Sorry about being 1 year late but just came across your comments. After 3 1/2 years in China I gathered many authentic recipes. Kung Pao Chicken and General Tso Chicken are different. Here is the usual Chinese recipe for Kung Pao Chicken. The recipe for General Tso Chicken will follow as soon as I find it in my recipes. Kung Pao Chicken

Ingredients

Stir Fry 1 red pepper, seeded, diced, 1 green pepper, seeded, diced, 1 celery stalk, diced, 3 green onions, thinly sliced, 250 ml/1 cup bean sprouts Chicken 2 boneless chicken breasts cut into 2 1/2 cm/1” pieces, 3 tbsp cornstarch Sauce 2 tbsp oyster sauce, 2 tbsp soya sauce, 1 heaping tbsp brown sugar, 250 ml/1 cup chicken broth, 4 tbsp rice wine vinegar, 1 tbsp cornstarch, 3 heaping tbsp peanut butter To Cook peanut oil, 1 tsp Szechwan peppercorns or chili flakes, 6 cloves garlic, sliced thinly, 1 x 5 cm/2” knob ginger, diced Method Stir Fry Prepare all of th
 
mcgyvercook 
Mar. 17, 2012 11:51 am
Here is a recipe from England/Britain or whatever they call themselves today.
 
demetrisharrell 
Apr. 10, 2012 6:23 pm
looking for the perfect recipe for egg rolls please
 
snixon 
May 31, 2012 9:51 pm
Does anyone by chance have a recipe for the original hot and sour soup?
 
 
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