Chinese cuisine has a very long history and ancient traditions. Like a medicine, culture and all spheres of life in China, it is closely bound with the ancient Chinese philosophy. Even in the second millennium BC, sage Yin created a theory of "harmonization of nutrition." Confucius taught the techniques of the culinary art in the VI-V centuries BC. And nowadays, in Shandong Province his recipes are the basis of Confucian food.
Diverse geographic and climatic conditions have lead to appearance of a lot of local cuisines: Beijing, Shanghai, Szechuan and Hunan (Southern cuisine with very acute and exotic meals), Harbin (very close to the Russian: black bread, salmon caviar, balyk from salmon), Shandong, Canton, Hangzhou, Henan, Fujian, and others.
Chinese cuisine includes very diverse dishes. On the one hand, a lot of wars and natural hazards during history, but on the other - the desire to decorate their tables with various exotic meals, contributed that now in this kitchen it is used almost everything that nature gives, including such exotica for our table, as shark fins, marine turtles, dried jellyfish, swallows' nests, snakes, frogs, lotus seeds, and more. Chinese cuisine has thousands of dishes.
There are three levels of Chinese cookery: everyday, holiday and ceremonial. In daily cuisine the meals are very available. The Chinese eat three meals a day. Breakfast is very early and light. At noon, during lunch meals of rice, flour, vegetables (especially beans), herbs and different seasonings are popular. Festive dishes are the menu of most restaurants. These dishes are not familiar to Europeans and varied. But the highest achievements of Chinese cooks (which can only be men) are showed in the parade, "Mandarin" cuisine, which you can taste at official receptions or in the restaurants of the highest category.
Balance of products with vegetables, herbs and spices creates a unique taste, aroma and color. The harmonious unity of these three elements has always been at the heart of Chinese culinary art.
Diverse geographic and climatic conditions have lead to appearance of a lot of local cuisines: Beijing, Shanghai, Szechuan and Hunan (Southern cuisine with very acute and exotic meals), Harbin (very close to the Russian: black bread, salmon caviar, balyk from salmon), Shandong, Canton, Hangzhou, Henan, Fujian, and others.
Chinese cuisine includes very diverse dishes. On the one hand, a lot of wars and natural hazards during history, but on the other - the desire to decorate their tables with various exotic meals, contributed that now in this kitchen it is used almost everything that nature gives, including such exotica for our table, as shark fins, marine turtles, dried jellyfish, swallows' nests, snakes, frogs, lotus seeds, and more. Chinese cuisine has thousands of dishes.
There are three levels of Chinese cookery: everyday, holiday and ceremonial. In daily cuisine the meals are very available. The Chinese eat three meals a day. Breakfast is very early and light. At noon, during lunch meals of rice, flour, vegetables (especially beans), herbs and different seasonings are popular. Festive dishes are the menu of most restaurants. These dishes are not familiar to Europeans and varied. But the highest achievements of Chinese cooks (which can only be men) are showed in the parade, "Mandarin" cuisine, which you can taste at official receptions or in the restaurants of the highest category.
Balance of products with vegetables, herbs and spices creates a unique taste, aroma and color. The harmonious unity of these three elements has always been at the heart of Chinese culinary art.
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