Chinese cooking - 中国 菜

Although these are, for the most part, recipes that are part of Chinese cuisine, I do not rule out that there are some intruders from neighboring countries though ...
Given the vastness of China, it is difficult to say when a plate of a border area is really Chinese or foresto!

I do not point to many specialties, only those that are often easy to find from me; dishes that I have been eating for many years now.
Dishes that are always successful with my diners.

The rest I had good teachers ...

Dim Sum  點心 
(Click here for the full list)

These are the ones I love to prepare and clearly eat. To prepare them usually takes some time but when they come to the table I'm a pleasure:
to see and enjoy.

 The spring rolls, 春卷 

 Shau ​​never pork

Shau ​​never prawn 

The curry puff, puff pastries very tasty oriental curry 

 The fried wonton 

Chinese mushrooms, shitake, stuffed with shrimp 

Baozi to vegetables - (蔬菜 包) Chinese steamed bread with vegetable filling 

Baozi (Bun) With chicken and mushrooms, steamed 

Cantonese fried rice 

main courses
(Click here for the full list)

And here follow other preparations that usually make up a lunch, invariably accompanied by bowls of rice.

 Il baifan (白饭), White rice to China

Wok spicy beef with ginger

Bamboo beef and mushrooms

Sweet and sour chicken 

Shizitou (狮子头) - Pork Stewed meatballs 

Wok chow mein (炒 麺) with sprouts and beef

TIPS

• As I prepare them, other specialties of the middle empire will follow. If anyone, however, wanted to know how to prepare a dish in particular ... well, if it is one of those I prepare, I'll do to do it now!
• At the time of writing (November 2013) I can guarantee that it is not a season for me to prepare the lacquered duck to Pechinese: I prefer to use the oven in the garden, to do it!
  Which means: no chiedetemela (for now ...)