jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
I have a working knowledge of chinese dishes but I am not really sure what characterizes the differenent cuisines from one another.
For example Cantonese, what makes a dish typical Cantonese? The type of seafood? dont they use a lot of wine in stuff? or is yellow bean paste a characteristic ?
Szechewan I understand is hot and spicy; have seen enuf of Chen Kinichi to sort of have an idea. What about Pekinese? What characterizes Pekinese?
anyone have some quick explanations?
For example Cantonese, what makes a dish typical Cantonese? The type of seafood? dont they use a lot of wine in stuff? or is yellow bean paste a characteristic ?
Szechewan I understand is hot and spicy; have seen enuf of Chen Kinichi to sort of have an idea. What about Pekinese? What characterizes Pekinese?
anyone have some quick explanations?