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Chinese Kung po pork

Regional culture differences vary a lot within China, showing the different styles of food across the nation.  There are eight main regional Foods, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes four of the Eight Great Traditions are given Larger emphasis (四大菜系), and are considered to be the Main culinary heritage of China. They are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China), Shandong (Northern China), as well as Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representation of that region's cooking.


These days, Beijing cuisine and Shanghai cuisine on occasion are also put along with the classical eight regional styles as the Ten Great Traditions (十大菜系).


In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for  picking up and eating. In traditional Chinese cultures, chopsticks are used at the table.


Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.



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Kung Po pork


Servings: 2-3


1 lb. pork tenderloin

½ cup unsalted roasted peanuts

8 dry red peppers

1 teaspoon chopped ginger

3 cups cooking oil

2 Tablespoons cooking oil



1 Tablespoon soy sauce

1 ½ Tablespoons cornstarch

1 ½ Tablespoons water


Seasoning sauce

1 Tablespoon rice wine

1 ½ Tablespoon soy sauce

1 Tablespoon sugar

½ Tablespoon brown vinegar

1 teaspoon cornstarch

½ teaspoon salt

1 teaspoon sesame oil



1.Pound the pork with the back of the Knife or Meat hammer to tenderise it. Then dice it into ½inch cubes. Marinate with the marinade for 20 minutes (remember to pre-mix the marinade first).


2.While marinating the pork, prepare the seasoning sauce, chop the ginger, and cut the dry red peppers into 1" long pieces.


3.Heat up the wok on high, then pour in 3 cups of cooking oil. Deep fry the pork cubes for 20 seconds. Remove the pork, and drain off the oil.


4.Heat up the wok on high again, and pour in 2 Tablespoons of cooking oil. Fry the dry red peppers for a few seconds, or until dark brown.


5.Immediately add the ginger and the pork. Quickly stir fry for a few seconds. Then pour in the seasoning sauce. Mix thoroughly until the sauce thickens.


6.Transfer the content onto a serving plate. Add the roasted peanuts on top, and it is ready to serve.