Introduction.

With a time-honored history, Chinese cuisine culture is extensive and profound. According to records, as early as in the Shang and Zhou dynasties over 3,000 years ago, a fairly complete culinary system was formed. Thanks to the constant development and improvement in the past several thousand years, Chinese cuisine has become a complete culture system with unique characteristics, and has given birth to tea culture, wine culture and other cultures. Both meticulously prepared imperial dishes and local snacks reflect the Chinese people's pursuit for delicacies and the country's deep cultural ins and outs of the Chinese nation. China is a world-renowned "Culinary Kingdom." As one of the six important elements of tourism. i.e., transport, sightseeing, accommodation, food, shopping and entertainment, "food" is one of the most important component parts of China's abundant tourism resources. Delicious Chinese food attracts thousands upon thousands of foreign tourists to China. While visiting scenic Chinese tourist attractions. tourists can also taste various kinds of delicious food.
China has a vast territory and a large number of ethnic groups. Thanks to the great differences in the climate, geographical environment, and historical and cultural development of different regions, various styles of cuisine have been formed, each having its own distinct characteristics. The cooking techniques and different styles of cuisine reflect the quintessence of unique Chinese cooking techniques, and represent the level of Chinese culinary.
China has local cuisine, imperial dishes, dishes of ethnic minorities, Islamic dishes with a strong religious flavor and vegetarian dishes. At the beginning China had only four styles of cuisine. i.e., Sichuan, Shandong, Guangdong and Huaiyang cuisine, which later developed into eight major styles of cuisine, then 10 main styles of cuisine, special styles of dishes of ethnic minorities such as Mongolian dishes, Tibetan dishes, Manchu dishes, Zhuang dishes and so on. Each ethnic minority dishes displays its unique ethnic customs. Dishes in the style of the ancients, includes Dishes of the Confucius Mansion. Tan Family Dishes, and Imitated "Dream of Red Mansions" Dishes, in addition to various kinds of local snacks, such as Beijing, Guangzhou, Jinan and Chengdu snacks. These styles of cuisine reflect China's rich and colorful catering culture in an all-round way.
Foods prepared by varied places are quite different in tastes, showing strong regional features. The people of northwest China love sour food; those of southwest China are fond of spicy food; and those from south and east China prefer sweet food. The people of north China mainly eat cooked wheaten food, such as steamed bread, steamed twisted rolls, pancakes and noodles; and the people of south China take rice as staple food.
The Chinese people have always maintained: "One does not object to the finest food." In Chin, cooking is a special skill, as well as an art, with profound contents and varied forms. Chinese cooking techniques feature time-honored history and consummate skills, and attach great importance to the combination of beautiful shapes and delicious tastes. Chinese food is known for bright colors, beautiful forms, tempting smell and various tastes.
With a long history, remarkable characteristics and rich connotations. Chinese cooking techniques are spread far and wide, and Chinese food is loved by the people all over the world. China, France and Turkey enjoy the highest reputation in the world for their culinary cultures, known as the "three major culinary schools." Chinese culinary art has made great contributions to human civilization. Now Chinese restaurants are spread all over the world. Many foreigners have got to know China and Chinese catering culture through tasting Chinese food.
The Chinese people have always attached great importance to their food and beverages. An old Chinese saying goes: "People regard food as their prime want." Along with the improvement of the people's livelihood, the people all over the world are paying more and more attention to catering culture. Tasting delicious Chinese food in different places of China is one of the reasons why foreign tourists come to China. Eating delicious food after (loin" sightseeing will make their trip to China more satisfactory. The saying of "eating in China" is universally accepted.
In China delicious food is often linked with festivals and celebrations. For instance, Jiaozi (dumpling with meat and vegetable stuffing) eaten during the Spring Festival. Zongzi (a pyramid-shaped dumpling made of glutinous rice wrapped in bamboo or reed leaves) eaten during the Dragon Boat Festival, and moon cakes for the Mid-Autumn Festival have become indispensable parts in the life of the Chinese people. At the Nadam Grassland Fair of the Mongolian ethnic minority, the Corban Festival of the Huis, the Water Sprinkling Festival of the Dais. and the game of "Maidens Chasing Her Lover" of Uygurs, tourists from all over the country may taste mutton and rice eaten with fingers, fried pastry and other delicious food. To enrich the cultural life of the people and promote the development of Chinese tourism, various kinds of delicacy festivals and celebrations are held every year in different regions of China, such as Guangzhou International Delicacy Festival, Ordos Delicacy Festival of the Inner Mongolia
Autonomous Region. Shandong Qilu Tourism Delicacy Festival, Chengdu Delicacy and Hot Pot Festival, etc. These festivals and celebrations have played and will continue to play an important role in promoting the development of tourism, the improvement and dissemination of cooking techniques, enriching China's tourism resources and products, and propelling the Chinese delicacy culture.
With the main Chinese styles of cuisine as the clues, this book introduces delicacy cultures and rich and colorful delicacy festivals and celebrations of different regions in great detail, and recommends some representative restaurants and hotels. With the help of this book, foreign tourists can taste various kinds of delicacies while visiting tourist attractions in China.

Almond Biscuits

2 1/2 cups all−purpose flour

2 tsp baking powder

1/2 cup margarine or butter

1 cup granulated sugar

1 egg

1 tsp almond essence

blanched almonds for decoration

beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine

(or butter) and sugar together until light, white and fluffy. Beat in the egg

and almond essence. Stir in the sifted dry ingredients to make a stiff

dough.

2. Form the mixture into balls about 1 − 1.5 inch diameter and place these

on a greased baking tray. Place half an almond (split lengthways) on

each ball and press to flatten slightly. Brush with beaten egg.

3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or

until golden. Cool on a wire rack. This quantity makes about 45

biscuits.

Bean Sprout Salad

2 tablespoon Sesame seeds

1 pound Fresh bean sprouts thoroughly washed and drained

3 Garlic cloves, peeled and minced

2 md Scallions −− trimmed & minced

1 − 1" cube ginger, peeled and minced

2 tablespoon Oriental sesame oil

1/3 cup Soy sauce

2 tablespoon Cider vinegar

1 tablespoon Mirin (sweet rice wine)

2 teaspoon Light brown sugar

1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium−size skillet set over moderately low heat, stir−fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

Cantonese Roast Duck

1 duck, about 5 pounds, fresh or frozen

1 tablespoon salt

1 scallion

3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup

2 tablespoons water

1 tablespoon soy sauce

Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry

with paper towels. Rub the entire surface of the duck, inside and out,

with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of

the duck. Add at least 2 inches of water to a large flameproof roasting

pan with a lid and put the pan on the stove. Place a large rack in the

roasting pan and bring the water to a boil. Choose an oval casserole large

enough to hold the duck and small enough to fit into the roasting pan.

Place the duck in the casserole and then put the casserole on the rack.

Cover and steam for 1 hour, checking the water level from time to time

and adding more boiling water if necessary. Save the duck broth to use in

soups or stir fry dishes. When done, remove the duck from the casserole

and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to

a boil. With a pastry brush, paint the hot glaze over the surface of the

duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20

minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a

cleaver, disjoint and cut the duck through the bone into bite size pieces.

Arrange the pieces on a serving platter, garnish with cilantro and serve.

Fortune Cookies

8 oz. All−purpose flour

2 Tbl. Cornstarch

4 oz. Sugar

1/2 teas. Salt

4 oz. Vegetable oil

4 oz. Egg whites

1 Tbl. Water

2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons

corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg

whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until

smooth consistency.

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared

oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle

on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove

one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens.

Place the "Fortune" in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the

finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm

but not frozen solid. Slice crosswise into thin shreds. In small bowl,

lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

stirring until cornstarch is dissolved. Add chicken and mix well to coat

all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices.

Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.

Remove chicken with a slotted spoon. Add onions, ginger and garlic to

wok and stir−fry about 30 seconds, until ginger and garlic are fragrant

but not brown. Return chicken to wok, restir sauce ingredients and add

to wok. Cook, stirring constantly, until mixture is well combined, hot and

bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 teaspoon MSG (optional)

1/4 cup oyster sauce

1/2 cup chicken stock

2 cups sliced lean pork (about 1 pound)

1 bunch (about 2 pounds) fresh brocolli, sliced

2 slices ginger, shredded

1 clove garlic, minced

1/4 cup vegetable oil

1/8 teaspoon salt

1/4 cup water

Mix together first five ingredients and set aside.

Heat wok or pan until hot and dry. Add the oil, then the salt.

Turn heat to medium. Add the ginger and the garlic and fry until

golden brown. Turn heat to high. Add the pork and fry until outside

is lightly browned. Add the broccoli and stir−fry for 3 minutes.

Add the water, cover, and cook for 4 minutes. Pour in reserved

sauce mixture; stir while cooking until gravy thickens. Turn heat

down to low, cover, and cook for 2 minutes more. Place in covered

serving dish until ready to serve.