Food of China

Topics: Tea, Tea culture, American Chinese cuisine Pages: 9 (1678 words) Published: April 19, 2006
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....
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