Chinese food is famous for its bright colors, beautiful forms, tempting aromas and variety of flavors. It is more than the straight-forward, plentiful and cheap fare we are used to see in many Chinese restaurants over the world.
Chinese food recipes, naturally, start with a set of ingredients found in Cantonese, Szechuan and other provincial styles. But the methods often migrate across borders.
Many Westerners think of dim sum as a small dumpling with meat in sweet sauce inside. Indeed, that is one popular type. But dim sum is not a particular recipe, but a way of serving that entails dozens of choices.
Chinese cuisine is as wide as the country. There are Imperial dishes and local cuisines, ethnic minority's dishes -such as Mongolian dishes, Tibetan dishes, Manchu dishes, or Zhan dishes- and vegetarian dishes, even dishes with strong religious flavor, such as those from an Islamic background.
Canton style cuisine is varied and cosmopolitan. Characterized by gentle spices, fresh ingredients and slow, careful preparation it may not seem to be the best choice for a restaurant. Yet, Cantonese retains its status as a favorite of millions. Originating from the Guangdong province in China, this style of cooking provides a menu that contains something for everyone.
Mention cheese and most people will think of France, maybe Italy, sometimes Germany or Greece. But rarely will the first image brought to mind be Mexico. Yet Mexico has a range of native cheeses that are delightful and even profoundly fine additions to the cheese world.
Apart from starting with vey good weather, if no long days, and producing wonderful views and colors before the leaves fall, Autumn is the season of harvest. This is a brief guide to autumn produce in the different areas of the United States.
