Guide To China

Regional Chinese Cuisine

Cantonese (Southern)
Cantonese chefs specialise in stir-frying, steaming and roasting a wide variety of meats, poultry and seafood. They say, 'Anything that walks, swims, crawls or flies with its back to heaven must be edible'. 'Dim Sum' literally meaning 'touch the heart' is the custom of feasting on a varied assortment of pastries and dumplings that originated in China's teahouses.

Pekinese (Northern)
Noodles, steamed dumplings and pancakes are favorites up North. Mutton is the chief ingredient in Mongolian Hot Pot. Another favorite is Mu Shu Pork with its strong flavours of leeks, onions and garlic, wrapped in steamed pancakes.

Szechuanese (Western)
Szechuan, Chinas largest province has developed a cuisine distinct from other Chinese cooking styles, full of pungently flavoured vegetables such as onions and garlics, seasoned with hot spices and Szechuan peppers.

Shanghai (Eastern)
Congee is a rice gruel similar to porridge and eaten for breakfast throughout China. It originated in the South Eastern province of Fukien. It is also famous for its liberal use of sugar to sweeten dishes and its famous 'red-cooking', whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product.

Useful Chinese Phrases!

'I don't know how to use chopsticks, please can I have a knife and fork!'
'N'goy, n'gor mmm say yeung fye gee, n'goy bay dough-charl'

'The meal was delicious and the Sun Lik Beer tasted great'
'Dee Chan ho ho mei, dee Sun Lik Beer jow ho ho yum'

'I am the Olympic gold medallist for beer drinking'
'Wor shur her pi-jia, shur jia gwan dune!'

'2 more pints of Sun Lik Beer please'
'Joy doh lay-ung pint Sun Lik Beer jow, n'goy'

'How are you' 'I am fine thank you'
'Lay ho ma?' 'Ho Ho'

'Can I settle the bill please'
'My dan n'goy'

'Thank you very much and goodbye'
'Doh Jeh, Joi Gin'