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Remembering the items you want to eat is a good thing; it lets you enjoy a well-rounded gastronomic experience. In this article, you can read some must-try Chinese foods suggested by Ang Chong Yi. But if you are also interested in the cuisine of the distant relatives of mainland China, read Ang Chong Yi talks about the Singapore dishes you should never miss.
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It is almost hard to compile a list that includes all of the “best” Chinese cuisines because China has one of the most diversified food scenes in the world. Because such a vast array of foods and flavors are available, it is quite beneficial for a traveler to arrive in China prepared with a list of must-eat items. Remembering the items you want to eat is a good thing; it lets you enjoy a well-rounded gastronomic experience. In this article, you can read some must-try Chinese foods suggested by Ang Chong Yi. But if you are also interested in the cuisine of the distant relatives of mainland China, read Ang Chong Yi talks about the Singapore dishes you should never miss.
Vermicelli with duck blood Duck fat pancakes, duck dumplings, and salted duck are just a few of Nanjing’s duck-related delicacies that showcase its fascination with the bird. However, there’s nothing quite like a cheap vermicelli soup flavored with duck blood to make a duck lover smile. This street food dish uses every part of the duck to produce intensely flavorful cuisine. It is made with duck bone broth, duck blood curds, and morsels of duck offal, like liver and gizzards.
Steamed fish Although steaming fish may seem easy, it’s a skill that takes practice to perfect because the timing is important. The kind and size of the fish and the power of your stove will determine how many minutes—or seconds—you should steam it. A minute underdone will prevent the flesh from coming away from the bone; a minute overdone will cause the flesh to become overly taut and cause the fish to lose some of its wetness, softness, and flakiness. Cantonese steamed fish is typically served with scallions and sweetened soy sauce.
Roasted goose You will never return after trying roasted geese cooked in Cantonese in a woodfire oven. Your palate will be delighted in a way that no other goose dish can match. When the goose hits your tongue, it magically crumbles apart, revealing a fusion of flavors from the crispy skin, melted fat, and soft meat. Certain restaurants will use specialty woods, such as lychee or camphor, to add a unique smokey flavor to the bird.
Chaozhou cold fish/crab Beachside seafood dishes from Chaozhou are renowned for their simplicity and focus on boosting the umami flavors of the fresh ingredients. Chaozhou-style cold fish or cold crab is one of the best dishes that exemplifies this style. Before being steamed, fish and crabs are delicately seasoned with salt to maintain the freshness of the seafood. The crabs are served with a sauce made of vinegar and garlic, and the fish is frequently coated in a unique soybean paste from Poling.
Royan pork dumplings Dumplings from Fujian are fascinating; their royan variation is so good that it deserves its place on this list. Because their wrappers are mostly pork and wheat, the little pork dumplings have an added chewiness. Final thoughts The foods mentioned above are truly some of the best things that Chinese travel can offer you. If you are also interested in visiting India, read Exploring India’s Culinary Diversity: Ang Chong Yi’s Epic Food Expedition. Source Credit: https://angchongyi.wordpress.com/2024/03/01/ang-chong-yi-mentions-chinese-dishes-to-try-as-a-traveller/
