These noodles are made with handmade plain flour noodles, slow cooked lamb shoulder, capsicum, shallots, onions and finished off with birdseye and banana chill to give it kick. The noodles are stir fried in a wok with a housemade tomato sauce, garlic and vinegar. Chefs create the tomato sauce by cooking tomatoes with dried chilli and boiled together with chinese spices for two hours.
The cuisine is China is deeply diverse and is an integral part of Chinese culture. Chinese people are arguably the most food-obsessed in the world – but they don’t just cook and eat anything, they are experts at making everything (literally everything) taste amazing.
China is a large nation and its numerous regional cuisines are so varied, it’s hard to believe they are from the same country. There are eight major traditional cuisines in China, which have been formed by a complex combination of history, cooking features, geography, climate, resources and lifestyle.
The eight different traditional cuisines are Shandong, Guangdong (Cantonese), Sichuan, Hunan, Jiangsu, Zhejiang, Fujian and Anhui cuisine. While Sichuan and Hunan cuisines are hot and spicy.
Cantonese, Fujian, Zhejiang and Jiangsu dishes are generally sweet and have light flavours and focus on seafood. Anhui and Fujian cuisines include a lot of wild foods from their mountainous regions, while Shandong cuisine food is fresh and salty with many seafood dishes. Three traditional aspects of Chinese food is colour, smell and taste, but a dish’s meaning, appearance and nutrition is also important.
Narati is a Sunnybank restaurant that celebrates a different style of Chinese food.
