Real Chinese Food
From egg rolls to kung pao chicken, most people are familiar with Chinese food, or at least Western approximations of it. What few people realize, however, is that Chinese cuisine stretches far beyond what’s easily accessible at all-you-can-eat buffets. If you’re feeling adventurous, you may be pleasantly surprised at these gastronomical delights:
Chou Dofu
You may be more familiar with this dish by its other name, “stinky tofu.” Although no the most appetizing description, it’s quite accurate; the smell of stinky tofu is pungent enough that street vendors have sometimes been charged with pollution. The unique odor comes from soaking tofu is a fermented brine made with shrimp and vegetables. The resulting food is flavorful and versatile and is quite popular with its fans.
Century egg
Also known as a 100 year egg or 1,000 year egg, this egg is not as old as it sounds. Usually a duck or quail egg, the century egg is preserved in a combination of ash, salt, lime and rice hulls for several weeks or months. This process transforms the egg; the whites darken to a rich brown color and the yolk turns dark grey and creamy. The resulting product has a strong odor and unique flavor that’s often incorporated into Cantonese street food.
Char siu
While the last two items are acquired tastes, char siu, or chinese roast pork, is pure deliciousness. The meat is marinated with five-spice powder, honey and sugar, then roasted until the fat renders and the skin becomes crisp and charred. When sold in Chinese markets, the meat may have a red food coloring added. Char siu can be eaten as-is or shredded and used as stuffing in char siu bau, or Chinese meat buns.
Congee
A simple and versatile comfort food, congee can be easily made at home or found in restaurants and food stands all over China. Essentially, the dish is made from slow-cooking white rice in a mixture of water and stock until the rice begins to fall apart. At the end, ingredients can be added such as pork, chicken, egg or seafood. The resulting dish is warm, hearty and slightly creamy.
Fried milk
Also known as chow lai or zha xian nai, this is a sweet accompaniment to meals and a favorite dish of children in China. Making it is fairly simple. Milk is turned into a custard by curdling with ginger or adding eggs and starch. This is then breaded and deep-fried, resulting in a crispy-skinned, creamy-centered dish. Similar variants occur across cultures in Spain, Italy and India and flavors can be infused into the curd such as citrus, chocolate or other flavorings.
Whether you’re a chef, foodie or just someone looking for something new to try, exploring ethnic dishes is a great way to expand your culinary tastes. Regional foods are often nutritious, delicious and add a little flair and adventure to your regular cuisine. If you can’t find a local restaurant that will offer this exotic fair, it’s easy to find many recipes online to start your exploration.
Renee Varney is a freelance blogger and occasionally writes for delivery.com a site she loves using to find local Chinese Take Out using their Delivery New York directory.
