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Canpei: Difference between revisions
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===Cuisine=== | ===Cuisine=== | ||
Canpei's cuisine has been developing for millenia from a large number of cultural traditions and geographical varieties, among which the most influencials are Beodian, Liangyu, Beifang and Jixhou cuisines. Strong Daxian and northern Dolong influences have contributed to the width of cooking methods and ingredients which are part of the culinary culture of the country. Mutton and pork are the most popular meat consummed, with beef, chicken and goat being also commonly found. Vegetable are a major part of the diet of the average person, with a large amount of dishes being purely plant based and using bean products such as tofu or soy milk as a protein source. | |||
Traditional meals are notable for the numerous side dishes, xiaocan 小餐, which are served along steamed rice or bread and that tradition and most meals today are surves in many small portions set on the table for all, or are accompagnied by xiancan of spiced vegetables that are steamed or fermented. Canpei's cuisine involve heavy seasoning with ginger, garlic, chili, sesame seed oil and soy sauce. | |||
Some well known dishes are: | |||
* '''Wuyan sui''', a barbecued mutton cooked in the Berfang-style and originated from the province of the same name. It's often eaten as a main dish or as a major ingredient for noodle or stir fries. | |||
* '''Tianzhu''', deep-fried pork sautéed with vegetables in a sweet sauce usually made of sugar, white vinegar and ginger. | |||
* '''Shanjing roasted duck''', an old imperial delicacy of the Fù dynasty heavily inspired by Daxian cuisine of the era that have now become a popular dish in the east served during the holiday or on special occasions. | |||
* '''Huotang''', a spicy soup originating from the mountainous region that has become one of the most iconic Yuenan dish. It's made of a rich chili spiced bone broth with rice noodles, a generous amount of pork or goat meat and vegetable. | |||
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===Religion=== | ===Religion=== | ||