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LunarCuisine Dish Boiled fish with pickled cabbage and chilli - Boiled Fish with Pickled Cabbage and Chilli

Boiled Fish with Pickled Cabbage and Chilli

  • Cuisine: Chinese, Sichuan
  • Flavours: Salty, Spicy
  • Level: Beginner

This soup dish is made from basa fish fillets, pickled cabbage and chopped chilli. The very famous sichuan dish starts with the chefs stir-frying garlic, spring onions, cabbage and chilli and then topped with the stock. The marinated fish fillets are then combined into the soup. The dish has a flavour balance of spicy and salty.

Chinese Cuisine

Introducing the diverse cooking, ingredients and flavours of Chinese cuisine.

The cuisine is China is deeply diverse and is an integral part of Chinese culture. Chinese people are arguably the most food-obsessed in the world – but they don’t just cook and eat anything, they are experts at making everything (literally everything) taste amazing.

China is a large nation and its numerous regional cuisines are so varied, it’s hard to believe they are from the same country. There are eight major traditional cuisines in China, which have been formed by a complex combination of history, cooking features, geography, climate, resources and lifestyle.

The eight different traditional cuisines are Shandong, Guangdong (Cantonese), Sichuan, Hunan, Jiangsu, Zhejiang, Fujian and Anhui cuisine. While Sichuan and Hunan cuisines are hot and spicy.

Restaurant Categories chinese - Boiled Fish with Pickled Cabbage and Chilli

Cantonese, Fujian, Zhejiang and Jiangsu dishes are generally sweet and have light flavours and focus on seafood. Anhui and Fujian cuisines include a lot of wild foods from their mountainous regions, while Shandong cuisine food is fresh and salty with many seafood dishes. Three traditional aspects of Chinese food is colour, smell and taste, but a dish’s meaning, appearance and nutrition is also important.

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