China is a vast country and possibly due to its sheer size and population it also has a wide range of recipes with a lot of regional varieties, some of which are immensely popular in the United States.
Let’s begin with Cantonese, these dishes have a more subtle flavor with minimal use of chillies. The stress here is with the use of natural flavors and infact most of the Americanized or improvised Chinese recipes in the US are based on Cantonese, in all probability due to the fact that Americans prefer restrained tastes with less spice and to a degree due to the influx of a lot of immigrants from that region of China.
Shark-fin soup, barbecued red-cooked meat(Dhar siu) and stir fried vegetables are a few of the well-liked Cantonese dishes in US.
Szechuan food is hotter, using an array of chillies – most famously tongue-numbing Szechuan peppers and piquant chilli bean paste. Chicken are pork are on the whole used more in Chinese cuisines on the whole, but when it comes to Szechuan cuisines beef is used more than any other meat, perhaps due to the prevalence of oxen farming in the parts of China where this cuisine comes form .
Szechuan staples comprises of Kung Pao chicken, Dan dan noodles,Tea-smoked duck.
Well, if there is one Chinese cuisine that is even spicier than Szechuan, it is without doubt Hunan cuisines. The Hunan dishes have remarkable combinations of sweet and hot or hot and sour in its dishes and is in general an assortment of a few different flavors. Smoking, drying and pickling are common and the food is generally cooked for long and more often than not involves an elaborate preparation routine with lengthy recipes. Hunan uses a wide variety of spices and needless to say the land where this cuisine originated is rich in spices and herb plantations.
Some examples of classic Hunan dishes include Mao’s braised pork, Dogan chicken, Oxtail porridge
There are some wines that will work well paired with Chinese dishes. They are a medium-dry to light sweet Riesling, a Chardonnay, not too wet, not too dry, and a subtle, full-bodied Merlot with just the right quantity of acidity. Riesling, Chardonnay and Merlot wines always go well with a range of foods and is a good choice to improve the experience.
For more details on Chinese recipes please look at Chinese Food You can also take a look at some awesome video recipes by visiting Chinese Desserts