Introduction to Chinese Cuisine
The main ingredient used in Chinese food is rice and one of the simple ingredients used is soy bean. The nutritional value of the food is high as the food is cooked fast. Bread is not used in Chinese cuisine and rice is served as a replacement for bread. Generally tea is served during the meal, however, rice wine is mostly consumed during important meals. After the meal jasmin tea or green tea is served.
Chinese Cuisine is one of the healthy cuisines as vegetables and soy oil are used mostly. They have different spice and sauces which give aromatic taste to food.
There are many different kinds of food around China based on the climate, natural resources and life styles. Cantonese, Shangdong, Jiangsu and Szechuan are some of the cuisines unique to different regions of China. Different cooking techniques and ingredients are used in each one of these cuisines. Szechuan originated in the Sichuan Province of China and main ingredients of this cuisine are garlic and chilli peppers. Shandong cuisine, which is also known as Lu cuisine, was a very important part of the imperial cuisine. It’s very popular in North China. Jiangsu is also known as Su (Cai) cuisine and is very popular around the Yangtze River. This cuisine has a very distinctive taste which makes it very popular around the world.
Chinese cuisine has a wide variety of desserts. They mostly are light desserts prepared with fruits.
It may be difficult to cook Chinese food outside of China because of the difference of ingredients. However, rice, soy bean, different spices, mushrooms and several other ingredients can be used to be able to get the right taste.
The varieties of Chinese cuisine in different parts of the world is not only due to the difference of ingredients but also the cooking and eating styles of the country. For instance, in American Chinese cuisine, the vegetables are served as a side dish while they are served as the main meal in original Chinese cuisine.
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