Cantonese food is one of my favorites. Cantonese really cooks amazing seafood dishes where you can actually taste the freshness of the ingredients. Contrast that to other places where the spiciness can overpower the ingredient. I see this in East coast vs west coast foods in the US sometimes when the West is so focused on the ingredient and the East is all about working the ingredient. Both still taste great, but I think the perspective on the ingredient is key.
My brother is a spice lover and he raised me to be too, even though I'm not that tolerable. It all started when he dragged me to a sichuan style restaurant a couple of times, often ordering immensly spicy stuff. Half of the time he ate half of my Kung Pao (or however you spell it, but it was the real stuff) so I was stuck eating his super hot stuff to get full. It for sure raised my tolerance level. Now I've grown into a sucker for Mapo Tofu, which is on the top of my favourite comfort dishes. And I always have some sichuan pepper at home if I need some tingly, tongue numbing spice.. :)
I'm in Houston, Texas, and we have a number of EXCELLENT authentic Sichuan places. I really love that kind of food. The mala peppercorns are so beautiful, man. I love that woody, citrus-y tingle of those peppercorns! So cool to know it's your favorite as well. I really enjoy your videos. :)
Wow! I'm with you on the spicy stuff! Bring on the heat. But your video has given me a great idea. Take a year. Start in northern China and eat your way south. Which I would do in a heartbeat if I were rich, which I'm not. But there is a nice little dim sum place here so I'll settle for that. Great vid, Mike! Very informative! Keep it up. You made a subscriber out of me.
I am Finnish / Hong Kong girl from Finland. I love spicy food. I have not tasted a lot of dishes other than those made by my father. Finland does not have a lot of good Chinese restaurants. I'll try very hard to cook a variety of Chinese dishes. I love your recipe of the chili oil. I get to go visit Hong Kong at Christmas, after twenty years. My half-brother is going to show all the best dishes. I'm so excited!
Excellent, informative video! Thanks for being so well-prepared...your efforts are greatly appreciated. Please consider talking a little more slowly, and posting notes to copy for those of us who aren't familiar with the subject matter and spellings, but wish to take notes. Thanks again!
Nicely edited video and where did you get all that great b-roll footage? Finally, I have found my food soulmate. Keep up the great work, I LOVE your channel.
Thanks Mike! Enjoy your videos. I’m pre-diabetic and I have heard that one famous Chinese chef, who cooks Japanese dishes, adds something to the short grain rice consumed in Japan to lower the glycemic index of the rice. Have been trying to find this out for years. Maybe you know what that mysterious ingredient might be? Cheers!
Cantonese cuisine is amazing! If all you are getting is veggies, then you are not ordering it right. Also, Cantonese dishes NEED rice! It's not about drowning your rice in sauce, it's about having just enough to flavour your rice but also being able to taste the delicious fragrant rice.
The thing is most of Cantonese food we eat in foreign countries are fusion Caton food... But still, which cuisine is the best it's depended on personal preference.
I love dishes from all over. I love my some Shanghai 红烧牛肉 and Suzhou 生煎包, lots of Sichuan dishes, 鱼酷 (is that Sichuanese?), Northern food like Mongolian 手把肉. The Chinese know how to cook veggies the right way. I like eating meals with rice, but what I really LOVE are noodles. I could live off Northern noodles like 扯面 or 臊子面 forever.
I love to try different kinds of food. Spicy? I love it too but not as spicy as what you did during the challenges. You vlog is so informative. Please have some more videos that you are not just eating . Makes my mouth watery. Teach us some more recipes as well. Good luck and more videos to come.
My favourite Shandong, Dongbei and Sichuan (not counting Thai of cause 😄). Also like Shanxi cuisine and Uighur for their spicy noodle and lamb dishes. Thank you very much for review.
Love the paintings you have for the areas :). Also, for fresh ingredients, go across the Chinese border to Vietnam or Thailand and have all the fresh ingredients you want :p. We SE Asian folk love the spice with fresh ingredients XD.
I agree, strong flavors, spice and lots of meat and rice, though i don't have a problem with dishes that bring out the natural flavor of their ingredients i don't like overly sweet either
Totally with you, Mike. Cantonese food depresses me every time. Unfortunately, I live near LA's Chinatown...so I don't see many choices other than Cantonese. I'm pretty sure the only reason I enjoy Teochew food is because my in-laws have altered their dishes to fit the Cambodian palate (MIL is a very good cook!). My favorite food is Sichuan and Xiang cuisine. I really want to try Northern Chinese dishes, though. They sound amazing!
Love spicy and great tasting sauce with flavor is a must have with the right dish. I completely Agree! Interesting to learn about the different regions and cuisines.
Hi Mikey, Great channel. It's funny, but for years the only Chinese restaurants is the US were Cantonese. When I was a kid I thought eggs were exotic. I agree with you it's not my favorite style. So when Sichuan showed up 30 years ago it made quite a difference. I go with Sichuan anytime. It's like the first Japanese restaurants were sukiyaki houses.
My family is from Canton but I really only like Dim Sum and noodles. Love Suchuan and all the dumplings and cold salad dishes from the north. But since I did grow up on Cantonese home cooking it's comfort food for me. BTW Mike, u kinda look like a young Jackie Chan 👊🏼😂
Dude, your video seriously opened my eyes.... Even in Malaysia, Cantonese cuisine reigns supreme. Personally I prefer spice, sauce and gravy in my food as well. Sichuan all the way!!!!!!!!!!
Yes! GuoBaoRou from Harbin is still my all time favorite dish! Second is some of the salty-vinegary dishes I had in Shandong, while fried cicadas weren't the best, Hot Chicken with vinegar dip, and some form of dry salty chicken were my favorites. I wish I knew the name of the dry chicken, it was whole thighs and breasts with a lot of salty flavor on the outside and was mildly crispy but served completely dry.
thanks so much for this show. Its very informative. lol about the Cantonese food. I do like it alot mostly when I cook at home. The simplicity of sauce allow my sensitive palette to taste each ingredients. A lot of cantonese dishes I dine out are not that. they are confusing and are unable to bring out/ highlight ingredients. thanks again
Most of the all-you-can-eat Chinese restaurants here in the Netherlands use Chinese/Indonesian mixed food that neither Chinese nor Indonesian chefs have good things to say about. We luckily found a cantonese restaurant with Sichuanese influences. there's also another one in Amsterdam I guess but we till haven't gone to it yet.
yes!Sichuan is the best! Icant agree more. I was disappointed when I was studying in Shenzhen, i thought i am just not into chinese food, and used to eat only european or turkish cuisine, till I went Chengdu and tried Sichuan cuisine! OMG it was a love from the first taste!
I ate at this one place that made the most amazing version of Szechuan beef I had ever eaten. Instead of it having a bunch of veggies, it had just the cooked beef in a very spicy and thick(but not heavy) sauce with chopped onion. Oh man do I miss it.
It depends on the cooks, the problem with some people is the generalization of after taste food feedback gives an obvious bias view on certain cuisine. I am not sure how light is the Cantonese food, but it is not bland and actually gives healthy after taste. Famous Chuan cuisine or Xiang cuisine alike, they have distinct tastes which I would never put them altogether to comparison on what is better, it is mostly your taste of homecook meal.
I'm Fuzhounese so I'd say our cuisine is more similar to Cantonese style than the others on this list but I have to agree with you Mike. I like Northern Chinese cooking. Gatta have my meats
I love meat too, but I'm going to Guangzhou for two years for my job so... guess I best get used to eating more veggies! Thanks for the informative video!
The best stir fry wok dishes adds a subtle 'smoky' grilled flavor because of the high heat used. Sadly, not many Chinese chefs can pull this off and most just taste 'sauteed'.
Huai Yuong cuisine sounds alot like the koren foods I get in town in Chiang Mai. The restaurants usually make sweet dishes and alot of Korean food documentaries have alot of emphasis on foods that are sweet. These two places seem very close to each other. I wonder if they are cousins in their cooking.
I love you and your videos. I love VERY spicy foods! Sichuan (spelling?) is one of my co-favorites along with Mexican. Yes, I'm a native Californian. I thought I read once about 9 major Chinese cuisines? (So why does my iPhone spell "Szechuan" like that?
Haha, im from the Huaiyang area.The most authentic huaiyang food is not sweet at all.It's all about freshness. Food in Southern Jiangsu and Shanghai are really sweet. They even put lots of sugar in noodle soups. I strongly suggest our spicy crawfish. It's not as spicy as Sichuan spicy crawfish but we reserve the freshness of the meat and flavour it with lots of garlic so that i dont feel like eating peppers instead of crawfish. 蒜泥龙虾 with beer! That's my favourite in summer time! Huaiyang cuisine is not as popular as Sichuan cuisine in China mainly because the raw material is very limited to local produce and river fish plus the requirement for cooking skills is very high. Top recommendation: 软兜长鱼！Try the most authentic one in China if you get a chance to visit Jiangsu.
Cantonese cuisine rules! Nothing beats freshness. Rarely is white rice ordered in a Canto restaurant. One of the reason to use all that hot spices is to cover up the 'not so fresh' meat or fish without discarding or wasting. If I was in their shoes, I would throw anything out also. Years ago, for most poor farmers/peasants in China, the rich spicy sauces helps with meals made up of mostly white rice to filled their stomachs and was the least expense way of feeding a typical family of many. Keep up the good work Mike!
+Paul Chan Saying that adding extra flavour is a way to mask bad meat is a pretty biased and unsubstantiated claim. The style of Indian food that my people makes is very heavy on spices and flavour/sauce and we use great ingredients. You can't generalise to suit your own beliefs if the evidence doesn't hold water. I've eaten most of the cuisine types shown here and tbh i think it's just a matter of preference. I like robust flavours, spiciness and very bold tasting foods. It's not because i don't like to taste the meat or veges themselves, but more that i see the food as being enhanced with said flavours.
Andreas Werner Reiske In Berlin gibt es inzwischen einige gute Lokale. Man muss da eben echte Chinesen fragen. Ich persönlich empfehle das Restaurant "Good Friends". Sehr authentisch und eine gute Auswahl an Dimsum. Deren Charsui ist auch super.
Huaiyang is probably my favorite. I really like when sweet and savory mix but still allow the flavors of the ingredients to come through. Second is Northeastern then Sichuan, Shandong and last Cantonese as I also find it to be a bit too light for my tastes.
Not one word about Hunan? Hunan and Sichuan are my favorites for the flavor and spiciness which to me makes a good dish. Cantonese is indeed rather simple and flavorless with dishes like moo-goo-gai-pan and spring soups, which isn't appealing. However, their love of fried and steamed foods like spring rolls and dumplings do make it a love/hate deal on a personal level but doesn't compare to the richness and flavor of the provinces I prefer. As for what you said about the royal court food, the Shandong-style as well as the northern Manchurian dishes made me curious as those apart from Peking-style roasts are something I have yet to try. With all that said, guess a trip to China is in order. :)
Hokkien cuisine really doesn't get enough love out there, except in SE Asia where it's basically what "Chinese food" means. Lots of seafood and pork in very salty seasonings and sauces. Some Hakka dishes are nice too.
i can agree on the value point you made,tho i am white and didnt grow up eating white rice,i have grown into enjoying it. also dont know what region this counts as(if one at all)...but i got into more spicy food by way of a dish called "mafo tofu",i now enjoy curry a bit more so my taste has changed from the white washed chinese buffet days of my childhood.
This is so funny that it's the opposite in America. All the southern food has strong flavors and is very spicy, but food in the frozen northern areas of the country is very bland and has very light sauces. Like, you can tell how far south your bowl of Chili is from just by testing to see how spicy it is.
Yup, I live in North Dakota (northernmost central US) and nobody here likes spicy food at all. They seriously can't take medium salsa very easily. Very bland food, too, mostly ground beef and grains. Just look up "hotdish" (one word). But I have relatives in the south (Southern Missouri) and they made us the spiciest pork ribs I have aver had and I loved it. The US definitely has spicier food the more southernly you go
+TemplarTate the northwest wasn't settled for a pretty good amount of time, and all sorts of people went there when it finally was, so its honestly hard to say.
I'm Indian and obviously need most of my savoury food to be spicy!! :D .. what i'm trying to say is I LOVE SPICY FOOD!!! Also, i just found out recently about Chilli oil...it's not really that spicy but this stuff is like crack to me! I can't help but put it on everything! i put some on my OATMEAL .. and it was gooooood! (O_O)
OMG i just realised Mikey Chen = my kitchen :D
I am watching and replaying that moment and I;m still confused.
Sak Mei Dic
So true. Funny.
Hahahah omg!! I didn’t notice til you said it 😆
Excellent and informative video. You will have to elaborate on top 5 dishes from each region :).
+ChestfullOsixes will do :-)
I second this
ChestfullOsixes million this
Cantonese food is one of my favorites. Cantonese really cooks amazing seafood dishes where you can actually taste the freshness of the ingredients. Contrast that to other places where the spiciness can overpower the ingredient. I see this in East coast vs west coast foods in the US sometimes when the West is so focused on the ingredient and the East is all about working the ingredient. Both still taste great, but I think the perspective on the ingredient is key.
Instablaster...
My brother is a spice lover and he raised me to be too, even though I'm not that tolerable. It all started when he dragged me to a sichuan style restaurant a couple of times, often ordering immensly spicy stuff. Half of the time he ate half of my Kung Pao (or however you spell it, but it was the real stuff) so I was stuck eating his super hot stuff to get full. It for sure raised my tolerance level. Now I've grown into a sucker for Mapo Tofu, which is on the top of my favourite comfort dishes. And I always have some sichuan pepper at home if I need some tingly, tongue numbing spice.. :)
I really appreciate this! Thank you for putting this together.
This is a better video than almost ANY Chinese food video on RUclips!!!
Love the video. So dense in information. I personally love hot & spicy, but also rich and crispy Chinese cuisine
2 minutes into the video and this is BY FAR THE BEST VIDEO I HAVE SEEN DESCRIBING REGIONAL CCOKING STYLES
One of your best videos in my opinion! Very informative and detailed, I learned a lot. Keep it up!
This is such an informative and enlightening video- thanks man!!!
I love Mikey. He’s such a firecracker and has great charisma. Travel Channel or Food Network should give him a show!
I'm in Houston, Texas, and we have a number of EXCELLENT authentic Sichuan places. I really love that kind of food. The mala peppercorns are so beautiful, man. I love that woody, citrus-y tingle of those peppercorns! So cool to know it's your favorite as well. I really enjoy your videos. :)
Excellent tour. That helps me understand things a little better.
Wow! I'm with you on the spicy stuff! Bring on the heat. But your video has given me a great idea. Take a year. Start in northern China and eat your way south. Which I would do in a heartbeat if I were rich, which I'm not. But there is a nice little dim sum place here so I'll settle for that. Great vid, Mike! Very informative! Keep it up. You made a subscriber out of me.
I love your videos. I spent a couple months in Jinan (Shandong province) and I loved the food there.
I am Finnish / Hong Kong girl from Finland. I love spicy food. I have not tasted a lot of dishes other than those made by my father. Finland does not have a lot of good Chinese restaurants. I'll try very hard to cook a variety of Chinese dishes. I love your recipe of the chili oil. I get to go visit Hong Kong at Christmas, after twenty years. My half-brother is going to show all the best dishes. I'm so excited!
Excellent, informative video! Thanks for being so well-prepared...your efforts are greatly appreciated. Please consider talking a little more slowly, and posting notes to copy for those of us who aren't familiar with the subject matter and spellings, but wish to take notes. Thanks again!
good job , dude .
Quang Dong foods are my favorited one .
Also those Quang Dong people easy get along with them ,
I love them ( I am Vietnamese ).
Nicely edited video and where did you get all that great b-roll footage? Finally, I have found my food soulmate. Keep up the great work, I LOVE your channel.
+Karen Ager Thanks for watching! Footage from a food competition my former company hosted.
Thank you for this video, I learned so much about Chinese cuisine.
Hey Mike, Please try 湘菜 next time. I am from Hunan Province and I am pretty proud of my home cuisine.
Im from Tianjin and raised Beijing and what are your top five dishes. Just curious lol
This would make a great intro/hub video for a longer series. Very nice.
I love the history you tell of the food. I really want to be good at cooking Chinese food, and respect the traditions of the country.
Thanks Mike! Enjoy your videos. I’m pre-diabetic and I have heard that one famous Chinese chef, who cooks Japanese dishes, adds something to the short grain rice consumed in Japan to lower the glycemic index of the rice. Have been trying to find this out for years. Maybe you know what that mysterious ingredient might be? Cheers!
Cantonese cuisine is amazing! If all you are getting is veggies, then you are not ordering it right. Also, Cantonese dishes NEED rice! It's not about drowning your rice in sauce, it's about having just enough to flavour your rice but also being able to taste the delicious fragrant rice.
actually catonese is like british(hong kong) and portguese(macau) food.
@@dektran4843 shows how little you know about cantonese food. Cantonese food is not HK/Macanese food
@@---iv5gj mostly in chinese food in the west
(In my humble opinion) traditional Cantonese cuisine is about capturing the freshness/natural/original flavor in the ingredients for a dish.
@@Ddboyz465 Those who say Cantonese is not spicey enough are typically unable to appreciate subtle flavors.
I like you even more now since you quoted Lao Tsu ^^ Taoism is a favorite philosophy of mine.
The thing is most of Cantonese food we eat in foreign countries are fusion Caton food... But still, which cuisine is the best it's depended on personal preference.
I love dishes from all over. I love my some Shanghai 红烧牛肉 and Suzhou 生煎包, lots of Sichuan dishes, 鱼酷 (is that Sichuanese?), Northern food like Mongolian 手把肉. The Chinese know how to cook veggies the right way.
I like eating meals with rice, but what I really LOVE are noodles. I could live off Northern noodles like 扯面 or 臊子面 forever.
You've just inspired my wife to let me take her on a foodie trip around China. Thank you Mike!
I love to try different kinds of food. Spicy? I love it too but not as spicy as what you did during the challenges. You vlog is so informative. Please have some more videos that you are not just eating . Makes my mouth watery. Teach us some more recipes as well. Good luck and more videos to come.
Mike - another great video. Many thanks!! Hey, where did all the amazing cooking footage come from?
My favourite Shandong, Dongbei and Sichuan (not counting Thai of cause 😄). Also like Shanxi cuisine and Uighur for their spicy noodle and lamb dishes. Thank you very much for review.
Love the paintings you have for the areas :).
Also, for fresh ingredients, go across the Chinese border to Vietnam or Thailand and have all the fresh ingredients you want :p. We SE Asian folk love the spice with fresh ingredients XD.
I agree, strong flavors, spice and lots of meat and rice, though i don't have a problem with dishes that bring out the natural flavor of their ingredients i don't like overly sweet either
Totally with you, Mike. Cantonese food depresses me every time. Unfortunately, I live near LA's Chinatown...so I don't see many choices other than Cantonese. I'm pretty sure the only reason I enjoy Teochew food is because my in-laws have altered their dishes to fit the Cambodian palate (MIL is a very good cook!). My favorite food is Sichuan and Xiang cuisine. I really want to try Northern Chinese dishes, though. They sound amazing!
Love spicy and great tasting sauce with flavor is a must have with the right dish. I completely Agree! Interesting to learn about the different regions and cuisines.
Szechuan for me all the way! 🔥 great vid!
fantastic video!! Thanks Mike!!
MIKE, THANKS FOR SHOWING YOUR RECOMMENDATION FOR A RICE COOKER.
+matthew Sweet no sweat :-)
+matthew Sweet I sadly missed that video and currently need a far better rice cooker. Which are good and bad and why?
Dan Dan mein is my favorite dish. Here in Vancouver, Canada we have two restaurants who make hand made noodles & authentic Sichuan food.
Definitely a fan of chiles and spicy foods. Love your explanations in this video. I'm enjoying your recipes, too!
i absolutely love scechuan food,especially when ive a cold,makes everything open up 😙
Very informative and interestingly presented.Thank you once again
Chuan cai is my fave!! Hunan, Hubei, and Xinjiang food are also amazing too
Excellent video. Maybe a remaster/remake with you actually eating dishes from the regions in 2021?
Hi Mikey,
Great channel. It's funny, but for years the only Chinese restaurants is the US were Cantonese. When I was a kid I thought eggs were exotic. I agree with you it's not my favorite style. So when Sichuan showed up 30 years ago it made quite a difference. I go with Sichuan anytime. It's like the first Japanese restaurants were sukiyaki houses.
My family is from Canton but I really only like Dim Sum and noodles. Love Suchuan and all the dumplings and cold salad dishes from the north. But since I did grow up on Cantonese home cooking it's comfort food for me. BTW Mike, u kinda look like a young Jackie Chan 👊🏼😂
Thank you Mike !
I love videos like this man - so interesting how each region has their completely different dishes and ingredients. well done :)
Great video, Mike! Thanks for all the info. :)
Thanks for doing this man!
Another awesome video, thx Mickey:-D
Mikey.. sorry,lol
Dude, your video seriously opened my eyes.... Even in Malaysia, Cantonese cuisine reigns supreme. Personally I prefer spice, sauce and gravy in my food as well. Sichuan all the way!!!!!!!!!!
Yes! GuoBaoRou from Harbin is still my all time favorite dish! Second is some of the salty-vinegary dishes I had in Shandong, while fried cicadas weren't the best, Hot Chicken with vinegar dip, and some form of dry salty chicken were my favorites. I wish I knew the name of the dry chicken, it was whole thighs and breasts with a lot of salty flavor on the outside and was mildly crispy but served completely dry.
thanks so much for this show. Its very informative. lol about the Cantonese food. I do like it alot mostly when I cook at home. The simplicity of sauce allow my sensitive palette to taste each ingredients. A lot of cantonese dishes I dine out are not that. they are confusing and are unable to bring out/ highlight ingredients.
thanks again
Most of the all-you-can-eat Chinese restaurants here in the Netherlands use Chinese/Indonesian mixed food that neither Chinese nor Indonesian chefs have good things to say about. We luckily found a cantonese restaurant with Sichuanese influences. there's also another one in Amsterdam I guess but we till haven't gone to it yet.
great video, thanks Mike 💝
Fascinating. I love black vinegar.
Canto #1! Idk where you live, but I live in Toronto.
+B Wong its so bland.
I like Sichuan cuisine the most and then Huaiyang or Cantanese.
very interesting. thank you, Mikey.
Thank you for this video ! Greeting from France !
Mike my school showed your video in my Chinese class (in Australia) very informitive
Going to check out ur fb now! Love the videos and info! Thanks so much
Very interesting !! Thanks for the video...by the way, cool T-shirt. I like the thunder cats 👍
Great video!! I agree with you: Sichuan my favorite - I like to taste my food and it can't get spicy enough!
I really like your LaoTzi speech at the beginning XD
Very informative and interesting. Love watching the different cusine type. Would love to try them all actually.. ^^
yes!Sichuan is the best! Icant agree more. I was disappointed when I was studying in Shenzhen, i thought i am just not into chinese food, and used to eat only european or turkish cuisine, till I went Chengdu and tried Sichuan cuisine! OMG it was a love from the first taste!
you can try Huaiyang cuisine
I’m from Guangdong and I prefer Sichuan food too lol
I ate at this one place that made the most amazing version of Szechuan beef I had ever eaten. Instead of it having a bunch of veggies, it had just the cooked beef in a very spicy and thick(but not heavy) sauce with chopped onion. Oh man do I miss it.
Nice video, it helped me a lot with my presentation about chinese cuisine :D
I never skip ads on Strictly Dumpling. I want Mikey to get the revenue. I'm from India, lots of love.
It depends on the cooks, the problem with some people is the generalization of after taste food feedback gives an obvious bias view on certain cuisine. I am not sure how light is the Cantonese food, but it is not bland and actually gives healthy after taste. Famous Chuan cuisine or Xiang cuisine alike, they have distinct tastes which I would never put them altogether to comparison on what is better, it is mostly your taste of homecook meal.
I love this video, so great!!
Thank you this helped me with my homework
I'm Fuzhounese so I'd say our cuisine is more similar to Cantonese style than the others on this list but I have to agree with you Mike. I like Northern Chinese cooking. Gatta have my meats
I love meat too, but I'm going to Guangzhou for two years for my job so... guess I best get used to eating more veggies! Thanks for the informative video!
The best stir fry wok dishes adds a subtle 'smoky' grilled flavor because of the high heat used. Sadly, not many Chinese chefs can pull this off and most just taste 'sauteed'.
What a great video! Thank you!
Excellent video !!
Nice rice cooker.
I love this!
I also think at this point in history, it's time to recognize Xinjiang's distinct food
Huai Yuong cuisine sounds alot like the koren foods I get in town in Chiang Mai. The restaurants usually make sweet dishes and alot of Korean food documentaries have alot of emphasis on foods that are sweet. These two places seem very close to each other. I wonder if they are cousins in their cooking.
I love you and your videos. I love VERY spicy foods! Sichuan (spelling?) is one of my co-favorites along with Mexican. Yes, I'm a native Californian. I thought I read once about 9 major Chinese cuisines? (So why does my iPhone spell "Szechuan" like that?
Cantonese cuisines are well known all over the world and one of the best, delicious and nutricious foods we all know.
Nice video, you should have given popular recipes as examples for each cusine,
Haha, im from the Huaiyang area.The most authentic huaiyang food is not sweet at all.It's all about freshness. Food in Southern Jiangsu and Shanghai are really sweet. They even put lots of sugar in noodle soups. I strongly suggest our spicy crawfish. It's not as spicy as Sichuan spicy crawfish but we reserve the freshness of the meat and flavour it with lots of garlic so that i dont feel like eating peppers instead of crawfish. 蒜泥龙虾 with beer! That's my favourite in summer time! Huaiyang cuisine is not as popular as Sichuan cuisine in China mainly because the raw material is very limited to local produce and river fish plus the requirement for cooking skills is very high. Top recommendation: 软兜长鱼！Try the most authentic one in China if you get a chance to visit Jiangsu.
Cantonese cuisine rules! Nothing beats freshness. Rarely is white rice ordered in a Canto restaurant.
One of the reason to use all that hot spices is to cover up the 'not so fresh' meat or fish without discarding or wasting.
If I was in their shoes, I would throw anything out also.
Years ago, for most poor farmers/peasants in China, the rich spicy sauces helps with meals made up of mostly white rice to filled their stomachs and was the least expense way of feeding a typical family of many.
Keep up the good work Mike!
+Paul Chan Saying that adding extra flavour is a way to mask bad meat is a pretty biased and unsubstantiated claim. The style of Indian food that my people makes is very heavy on spices and flavour/sauce and we use great ingredients. You can't generalise to suit your own beliefs if the evidence doesn't hold water.
I've eaten most of the cuisine types shown here and tbh i think it's just a matter of preference. I like robust flavours, spiciness and very bold tasting foods. It's not because i don't like to taste the meat or veges themselves, but more that i see the food as being enhanced with said flavours.
I order rice with canto meals (everyone in Singapore, Malaysia also do it)
ecwaufisxtreme seems like you know nothing about cooking and taste
WOW !!! It looks so deli ...
Just: Looks.
But where can
i eat those
beautiful things !???
Here in Berlin / Germany
Originale chinesische Küche ist in Deutschland leider nicht verbreitet, aber wenn du Chinesen persönlich kennst, laden sie Dich vielleicht ein.
Yeah. Guter Trick ...
Andreas Werner Reiske In Berlin gibt es inzwischen einige gute Lokale. Man muss da eben echte Chinesen fragen. Ich persönlich empfehle das Restaurant "Good Friends". Sehr authentisch und eine gute Auswahl an Dimsum. Deren Charsui ist auch super.
Come to China and you can have all of them. 🤣
Thanks for this information.
Thanks DUDE!!! Very Helpful!
Really interesting. Please write a booklet with all that information in it so I can learn it all.
Huaiyang is probably my favorite. I really like when sweet and savory mix but still allow the flavors of the ingredients to come through. Second is Northeastern then Sichuan, Shandong and last Cantonese as I also find it to be a bit too light for my tastes.
I love Sichuan and Cantonese!!
Not one word about Hunan? Hunan and Sichuan are my favorites for the flavor and spiciness which to me makes a good dish. Cantonese is indeed rather simple and flavorless with dishes like moo-goo-gai-pan and spring soups, which isn't appealing. However, their love of fried and steamed foods like spring rolls and dumplings do make it a love/hate deal on a personal level but doesn't compare to the richness and flavor of the provinces I prefer. As for what you said about the royal court food, the Shandong-style as well as the northern Manchurian dishes made me curious as those apart from Peking-style roasts are something I have yet to try. With all that said, guess a trip to China is in order. :)
Hokkien cuisine really doesn't get enough love out there, except in SE Asia where it's basically what "Chinese food" means. Lots of seafood and pork in very salty seasonings and sauces. Some Hakka dishes are nice too.
Strongly seconded about Cantonese food! 加油四川!
Very informative. Thank you!
i can agree on the value point you made,tho i am white and didnt grow up eating white rice,i have grown into enjoying it. also dont know what region this counts as(if one at all)...but i got into more spicy food by way of a dish called "mafo tofu",i now enjoy curry a bit more so my taste has changed from the white washed chinese buffet days of my childhood.
This is so funny that it's the opposite in America. All the southern food has strong flavors and is very spicy, but food in the frozen northern areas of the country is very bland and has very light sauces. Like, you can tell how far south your bowl of Chili is from just by testing to see how spicy it is.
Yup, I live in North Dakota (northernmost central US) and nobody here likes spicy food at all. They seriously can't take medium salsa very easily. Very bland food, too, mostly ground beef and grains. Just look up "hotdish" (one word). But I have relatives in the south (Southern Missouri) and they made us the spiciest pork ribs I have aver had and I loved it. The US definitely has spicier food the more southernly you go
+Clumsy Kitchen
What about the Northwest?
+TemplarTate the northwest wasn't settled for a pretty good amount of time, and all sorts of people went there when it finally was, so its honestly hard to say.
+TemplarTate hipsters. ;)
All information I needed.... THX and by the way... My favorites: 1. Sichuan, 2. Huaiyang, 3. Shandong, 4. Canton, 5. Northeast
I'm Indian and obviously need most of my savoury food to be spicy!! :D .. what i'm trying to say is I LOVE SPICY FOOD!!!
Also, i just found out recently about Chilli oil...it's not really that spicy but this stuff is like crack to me! I can't help but put it on everything! i put some on my OATMEAL .. and it was gooooood! (O_O)
Nooo not the oatmeal 😭
@@CindyWarren2004 lol it’s savory oatmeal