Of Vietnamese origin, the spring roll is also a Chinese culinary specialty called chūnjuǎn, very well known throughout the West. In China, the spring roll was traditionally a snack eaten during the Lichun festival, the day of cleaning family graves which takes place in early April. Now, it is not uncommon to find it as a starter or appetizer in local restaurants. Different from the nem or the imperial pâté that we know well in France, the Chinese spring roll is generally composed of a julienne of vegetables (cabbage, carrots, mushrooms, etc.) rolled in a thin sheet made from wheat flour or rice. It also happens to find spring rolls containing meat, fish or shellfish.
Emblem of Chinese or more precisely Beijing cuisine, Peking duck is a typical dish very popular with foreigners passing through Beijing. Originally, the duck had to be killed 24 to 48 hours before cooking, and only the skin was eaten, previously peeled off the flesh by blowing at the level of the rump, lacquered and then dried. Following Western requirements, the dish had to evolve and also serve duck meat. The preparation of lacquered duck is not complicated in itself, but it does take time to make. The duck must first be gutted, cleaned and dried. Marinade recipes vary greatly by region and influence, but most often contain honey, onions, garlic, "5 spice" (Chinese blend of star anise, Sichuan pepper, cinnamon, cloves and fennel), carmine and soy sauce. You must then prick the flesh of the duck and brush it with some of the marinade, then let it rest for 6 hours, before cooking it for 1 hour 30 to 1 hour 45 minutes and, after the first hour of cooking, coat it of marinade every 10 minutes until the end of cooking.
Originally from North China or Mongolia, Chinese hot pot is a very popular Chinese culinary specialty and consumed throughout the country. Balanced and low in calories, Chinese fondue has only the concept in common with our Savoyard and Burgundy fondues. Indeed, it consists of a seasoned broth heated and placed in the center of the table, in which each guest will cook their own ingredients using a scoop or chopsticks. Many regions have their own Chinese fondue recipe. We know in particular the Mongolian fondue, which contains mainly mutton, or the Sichuanese fondue, with a broth flavored with peppers and Sichuan pepper. The Chinese fondue can be composed at will with fish, shellfish, meat, meatballs, Chinese pasta, seaweed, vegetables... The broth is also to be seasoned according to your tastes, but it is advisable to infuse the "waste" of your ingredients ( shrimp heads, meat fat, vegetables, herbs…).
