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Cantonese&Chaozhou and Beijing&Shandong
Cantonese & Chaozhou
This is southern Chinese cooking. They have lots of streaming, boiling and stir-frying. They don't use so many oils compared with the other Chinese cuisine.
Dim sum is a snack-like variation, served for breakfast and lunch and consisting of all sorts of little delicacies served from pushcarts wheeled around the restaurant floor. The Cantonese are famous for making just about anything palatable: specialties are abalone, fried squid, 1000 year old eggs, shark's fin soup, snake soup, and dog stews.
Beijing & Shandong
Beijing and Shandong cuisine comes from one of the coldest pats of China. Since this is China's wheat belt, steamed bread and noodles are the staple rather than rice. Basically, northern cuisine combines very simple cooking techniques (stir-frying and steaming) with the sophistication of imperial dishes.
China's most famous northern specialty is Beijing duck, served with pancakes and plum in sauce. Another specialty is beggar's chicken, supposedly created by a beggar who stole a chicken earmarked for the emperor and secretly cooked it underground (the chicken that is, not the beggar)-the dish is wrapped in lotus leaves and baked all day in hot ashes.
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