Chinese regional cuisines
The south, which is where my ancestors come from, has what many Americans know as Cantonese cooking. Real Cantonese cooking is just amazing because everything is about freshness - it's about the wok being hot, it's about ingredients that you pluck from your garden and cook with a minimum amount of cooking so that freshness can come out - and of course seafood.
Because it's so warm, we can grow three crops of rice a year. You see rice fields everywhere, it's how you picture China when you go, especially in the south.
Then you have the eastern region - Shanghai, Fujian - that's bordering that whole area around the China seas. That's all seafood. That kind of food is just wonderful. A lot of braised things, lots of tea culture as well.
Hom's recipe: Rainbow Beef in Lettuce Cups
I think China is so diverse that when you go there, you really realize not only what an ancient country it is, but how vast it is. It's just mind-boggling.
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