CSCA - China
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| HUO GUO/MONGOLIAN HOT POT (FIRE POT) | show 🗑
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| JIAOZI (PEKING RAVIOLI) | show 🗑
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| KAOLIANG | show 🗑
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| show | A dish consisting of shredded cabbage and pork that has strong flavors of leeks, onions, and garlic. The mixture is carefully wrapped in steamed pancakes and consumed.
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| PEKING (BEIJING) DUCK | show 🗑
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| BEAN THREADS or CELLOPHANE NOODLES | show 🗑
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| show | An edible fungus or mushroom that often comes dried, and is rehydrated with hot liquid. This product is used for its rubbery texture.
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| SZECHUAN PEPPERCORN or FAGARA | show 🗑
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| FIVE-SPICE POWDER | show 🗑
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| show | Lily buds, also known as dried lily flowers, add texture and a tart flavor to soups.
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| show | An eight-pointed, licorice flavored spice.
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| show | A tribe of people that migrated from Thailand into southwestern China.
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| show | A ham that’s heavily salted and smoked. It is similar in taste and texture to “Smithfield ham.”
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| BLACK VINEGAR | show 🗑
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| CONGEE | show 🗑
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| DRAGON WELL | show 🗑
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| IRON GODDESS OF MERCY | show 🗑
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| show | A black tea from the Fujian province, that is smoked over pinewood fires to deliberately impart a smoky flavor.
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| show | A method of cooking pork in a braising medium that consists of dark soy sauce, rice wine, rock sugar, ginger, scallions, star anise, and tangerine peals. The sauce and meat take on a red hue.
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| TWICE COOKING | show 🗑
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| show | This term translates into “Touch your Heart,” and is the custom of feasting on an assortment of pastries and dumplings. The tradition originated in China's teahouses.
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| show | Dumplings that are seared first and then steamed. These dumplings originated in Canton
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| HOISIN SAUCE | show 🗑
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| show | A twice-cooking method where food is first cooked at a lower temperature (about 200ºF), for a short period of time (30 seconds) with an egg white, cornstarch, and sesame oil coating. The second cooking is usually stir fried using high heat.
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