Jiangxi Cuisine
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High Quality Content by WIKIPEDIA articles! Jiangxi cuisine is derived from the native cooking styles of the Jiangxi province of southern China. Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors; in many regions of the provinces, chili peppers are directly used as vegetable instead of as a flavoring, as in most other Chinese regional cuisines.Another characteristic of Jiangxi cuisine is that there are rarely any cold dishes or anything served raw in contrast to other Chinese cuisines.The reason why there is rarely any cold or raw dishes in Jiangxi cuisine is due to another characteristic of the cuisine: it is the number one Chinese cuisine that utilizes tea oil as its primary cooking oil. However, if the raw tea oil is consumed uncooked, it would cause severe stomach problems for most people. As a result, any dish that uses the oil is cooked, as in other parts of China where tea oil is used as primary cooking oil.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130849085
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130849085
- Format Fachbuch
- Titel Jiangxi Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 108
- Genre Biologie
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