Food of China
The people of China regard eating as an art. Fragrant, Colorful, and
Delicious are some of the characteristics of China's diverse cuisines.
China's cuisines are consist of eight different types of schooling, known as
the "ninth art". These include from Szechuan, Jiangxu, Hunan, Fujian,
Beijing, Guangdong, Zhejiang, and Anhui. Chinese cuisines has a extensive
history and are known for its delicious flavor and pleasant color. The typical
Cuisine entrée is made up of three to five colors, made up for the main
ingredient, with added secondary ingredients of contrasting color and
consistency. The flavors of a cuisine must never be overwhelming but
subtle. The goal for all Chinese chefs is to strive for harmony of the sight,
taste, smell, sound, and touch.
Types of Cuisines
Due to the vast size of China, it has many different nationalities each with
distinctive types of cuisines and flavors. The different types of cuisines are
due to the change in local climate, eating customs, and the history of the
Szechuan Cuisines are one of most famous Chinese cuisines in the world.
Szechuan's are known for their HOT, diverse, and heavy flavors. The
common seasoning used in Szechuan cuisines for its well-known hot flavors
are cayenne peppers, chili jam, pepper with vinegar, sesame paste, pepper
with fish sauce, and peppercorn with sesame oil. Dishes of Szechuan cuisine
consist of clubbed chicken, hot pork, and smoked duck.
Jiangxu Cuisines are popular in the southern area of the Yangtze River.
These types of cuisines are known for their freshness in food. Jiangxu
cuisines uses fish and crustaceans as its main ingredients. The cooking
techniques of the Jiangxu cuisines consist of simmering, roasting, stewing,
and braising. Dishes of Jiangxu cuisines include Liangxi Crisp Eel, Crystal
Meat, and Crab Meatballs.
Hunan Cuisines embody cuisines of the Dongting Lake, Xiangxi coteau, and
Xiangjaing Region. Hunan cuisines are known for their sour and spicy
flavors. The many methods of cooking Hunan cuisines are simmering,
curing, stewing, and steaming. One of its most famous dishes is the Dongan-
styled fried chicken.
Fujian cuisines are known for its color, choice of seafood, and flavor of
sweet, salty, sour flavor. Its dishes are usually marinated in wine. Fuijan
most famous dish Buddha Jumps over the Wall' is made up of pork, shark,
duck, sea cucumber, chicken breast, mushroom and others. The ingredients
are placed in a covered jar and are put over intense heat and than simmered
at a low temperature. Afterwards, four or five ounces of liquor is poured into
the jar is simmered again for about five minutes and that how Buddha
Jumps over the Wall' is made.
Shandong cuisines are the oldest existing cuisine in China. Shandong
cuisines have an old-age influence in its cooking. It's methods of cooking
are roasting, sautéing, deep frying, and stir-frying. Since Shandong is
surrounded much by water fish is major ingredient in its cuisines. Some of
Shandong famous cuisines are pork fillet, stir-fried pig's tripe, and chicken
Guangdong cuisine are better known as Cantonese cuisines. Its food
features quick frying and the use of refined ingredients. Guangdong chefs
pay especially close attention to the presentation of the dishes. Many of them
decorate the plates according to the seasons. There are many different
cooking types with the Guangdong cuisines. The Guangdong dishes can
either be braised, steamed, roasted, sautéed, stir-fried, or deep-fried. Its
typical menu items include Roasted Piglet, Moon Cakes, Sharked Fin Soup,
and Steamed Sea Bass.
Zhejiang cuisines consists of local cuisines of Shoaxing, Ningbo, and
Hangzhou. Hangzhou is the most famous of the three, for it's laboriously
preparation and delicious taste....
Please join StudyMode to read the full document