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Northern China's hearty food is generally more acceptable to Westerners. Enjoy roast duck from Beijing's imperial kitchen, beef and dairy from Inner Mongolia, flatbreads and roasts from the Muslim northwest, and Korean dishes in the northeast. Flavors of Northern Chinese Food — Rich, Bold, and Salty Northern China experiences harsh, cold, and dry winters, as well as hot summers, which makes calories and salt replacement more important. A strong flavor is very important for Northerners, who achieve this with salt and strong seasonings, compared with the South where chilies and pickles are more used, or dishes are lighter in flavor. Generally, northern dishes are oilier and richer in meat, and make liberal use of garlic and scallions. The most popular seasonings used are soy sauce, vinegar, garlic, scallions, ginger, leeks, star anise, sweet bean sauces, chili peppers, and sesame oil. Northern chefs skillfully make use of seasonings to add richness to its dishes without co...

Western China is mainly Xinjiang Province and Tibet. The food reflects the characteristics of the culture, geography, climate, and agriculture of this region. Xinjiang Cuisine — Halal Food The region of Xinjiang in northwest China is traditionally home to ethnic  Muslim peoples  like the Uighur (pronounced wee-ger), so there is no pork or carnivorous animals on the menu. Being a region with lots of pasture, sheep features on top of the menu. Xinjiang is also famous for its fruit, particularly dried fruit. Ingredients Xinjiang is mostly composed of deserts and mountains, so arable land is limited.  Wheat  is the main staple grain, and a  few vegetables  are grown there, mostly onions, carrots, peppers, eggplants, and tomatoes. Xinjiang is also famous for its fruit, particularly  dried fruit . Being a region with lots of pasture, Xinjiang cuisine features  mutton  top of its ingredients list. Other protein foods include beef, camel m...

Martin Cate’s Tips for a Perfect Mai Tai Who better to get Mai Tai tips from than San Francisco barman and rum aficionado Martin Cate? Not only did he just release a new book, Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki, but his seven-year-old bar of the same name won Tales of the Cocktail's 2016 Spirited Award for "Best American Cocktail Bar." RECIPE: THE MAI TAI courtesy of Martin Cate 3/4 ounce fresh lime juice 1/2 ounce orange curaçao (Pierre Ferrand preferred) 1/4 ounce orgeat 1/4 ounce rich demerara simple syrup (2:1 ratio) — use real, full-flavored sugar in this drink. 2 ounces aged pot still or blended rum Combine all ingredients with 12 ounces of crushed ice and some cubes in a shaker. Shake until chilled and pour — ice and all — into a double old fashioned glass. Garnish with a spent lime shell and mint sprig. Some notes: 1) Fresh lime juice is critical. When squeezing, don’t press too hard — extract the juice, not the bitter pith....

The Fish Fry Lexicon Conch fritters: Known for having alleged aphrodisiac powers, these misshapen fried puffs are made with bits of fresh Caribbean sea snail mixed into an eggy batter with a little bit of cayenne and chopped green onions, bell peppers, and tomatoes. Best-case scenario, the fritters should be a bit creamy inside, like the center of a well-made order of takoyaki. As a rule, these little guys are served hot out the fryer (in other words, given ‘em a few minutes to chill out) with a sunny sauce made of ketchup, mayo, Worchestershire sauce, and hot sauce. Conch salad: Think of it as a Caribbean spin on ceviche, featuring tenderized cubes of conch tossed with a crunchy fresh veg, chiles, and a blend of citrus juices. Just like Mexican shrimp cocktail, conch salad is oftentimes served with saltines, or even better, buttery Ritz crackers, for scooping. The fish: Whether they’re in season or not, shrimp and lobster are always on the menu at the fish fry, but locally caught...

Hainanese Chicken Rice Hainanese chicken rice is widely considered to be Singapore's national dish. First blanched in boiling water and then dunked in an ice bath before being sliced, a well-prepared chicken has tender meat tinted with a thin layer of congealed fat. Its rice, cooked in chicken fat, chicken stock, pandan leaf as well as ginger and garlic, is aromatic and fluffy. Where to get it: Wee Nam Kee, 101 Thomson Road #01-08, United Square. Vital Intel: A perennial favorite among food-lovers staying in central Singapore, the chicken at this decades-old stalwart is sufficiently succulent, the rice fragrant yet not too oily, the ginger dip addictive, and the chili sauce well balanced. Order the kai lan vegetables with shallots on the side to go with your chicken rice. Wee Nam Kee has several branches in and outside Singapore; the Thomson Road outlet is its flagship. Open daily, 10:30 a.m. to 10:30 p.m. Uncle Chicken Rice, 348 Simpang Bedok #02-24, Bedok Marketplace. Vit...

Food is any substance[1] consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to f...