In a country where the traditional way to greet someone translates to
'have you eaten yet?' (ni chile ma), be rest assured, the food will be
extraordinary. China has the most popular culinary heritage in the
world. The history of their cuisine dates back to about 1000 years with
varied cooking styles, techniques and ingredients that have evolved over
time.A typical Chinese meal will have two things - a carbohydrate or
starch like noodles, rice or buns, and accompanying stir fries or dishes
of veggies, fish and meat. They use a lot of fresh vegetables like
mushroom, water chestnuts, bamboo and even tofu. In North China,
wheat-based accompaniments like noodles and steamed buns dominate the
table, in contrast to South China where rice is a favourite. The
short-grain sticky rice, grown throughout Southern China, is absolutely
irresistible.Each dish focuses on creating a balance between three
aspects - appearance, aroma, and taste. They pay a lot of attention to
the aesthetic appearance of the food with diversified colours. Sauces
and seasonings like fish sauce, five spice powder, oyster sauce, soy
sauce, vinegar, root garlic, fresh ginger and others are used generously
to offer a complex play of flavour and aroma.To get more news about
special dishes of china, you can visit shine news official website.
Much like Japanese cuisine, Chinese dishes are rich in umami which is
described as a 'pleasant savory taste'. The umami taste is common to
many ingredients used in their cuisine like Chinese cabbage, spinach,
celery, green tea or fermented products like soy sauce and
pastes.Chinese food and the way it is prepared is influenced by the two
major philosophies - Confucianism and Taoism. One of the standards set
by Confucius was that food must be cut into small bite- size pieces
before being served. Those who follow Taoism focus more on food that
promote health and longevity and those that have healing powers.
Chinese cuisine is as diverse as their culture where every region writes
up a new menu. Cooking styles, ingredients, flavours - all differ from
region to region. The most prominent regional cuisines in China are
Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and
Zhejiang.Cantonese cuisine is famous all over the world for its
distinctive style. Most dishes are steamed and stir-frying which makes
it healthy and non-greasy. Here the dishes are tender, slightly sweet
and with a mellow fragrance.Shandongcuisine originated in East China and
mostly features seafood as it is a coastal province. You'll find
scallops, prawns, clams, sea cucumbers and just about everything on the
menu. They heavily rely on salty flavours.Zhejiangcuisine also thrives
on seafood, but focuses more on soft, fresh flavours. Their food is
known to have a delicate appearance. They are also fond of using bamboo
shoots. This province is famous as the 'land of milk and
honey'.Similarly, the dishes from Jiangsuregion are known for their soft
texture. Back in the day, it was a prominent part of ancient China's
royal cuisine. Their dishes offer a balance of sweet and salty tastes.
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