Hottest Chinese cuisines

In a country where the standard way to greet someone translates to ‘have you eaten yet?’ (ni chile ma), be rest assured, the food are extraordinary. China has the most widespread cooking heritage in the world. The history of their cookery dates back to concerning 1000 years with varied cookery styles, techniques and ingredients that have evolved over time.

A typical Chinese meal can have 2 things – a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use plenty of fresh vegetables like mushroom, water chestnuts, bamboo and even bean curd. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favorite. The short-grain sticky rice, grown throughout Southern China, is totally irresistible.

Each dish focuses on making a balance between 3 aspects – look, aroma, and taste. They pay plenty of attention to the aesthetic look of the food with wide-ranging colors. Sauces and seasonings like fish sauce, 5 spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used liberally to offer a complex play of flavour and aroma.

Much like Japanese cookery, Chinese dishes are rich in umami that is described as a ‘pleasant savory taste’. The umami taste is common to several ingredients utilized in their cookery like Chinese cabbage, spinach, celery, green tea or fermented product like soy sauce and pastes.

Chinese food and the method it’s prepared is influenced by the 2 major philosophies – Confucianism and Taoism. one of the standards set by confucius was that food should be cut into tiny bite- size pieces before being served. people who follow Taoism focus more on food that promote health and longevity and those that have healing powers.

The eight cookery Traditions of China

Chinese cookery is as diverse as their culture where every region writes up a new menu. cookery designs, ingredients, flavours – all differ from region to region. the most distinguished regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Cantonese cookery is known everywhere the globe for its distinctive style. Most dishes are steamed and stir-frying that makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow fragrance.

Shandong cookery originated in East China and mostly features seafood because it is a coastal province. you will find scallops, prawns, clams, sea cucumbers and almost everything on the menu. They heavily rely on salty flavours.

Zhejiang cookery also thrives on seafood, however focuses more on soft, fresh flavours. Their food is known to have a delicate look. they’re also fond of using bamboo shoots. This province is famous as the ‘land of milk and honey’.

Similarly, the dishes from Jiangsu region are known for their soft texture. Back in the day, it was a distinguished part of ancient China’s royal cookery. Their dishes provide a balance of sweet and salty tastes.

Szechuan cookery stands out due to the bold, pungent and spicy flavours. the utilization of Sichuan pepper is what makes it distinctive. This one is for those of you who love the sting.

Anhui cookery uses a wide kind of herbs and vegetables, especially, fresh bamboo and mushrooms. It also use plenty of wild herbs to boost the flavour and aroma.

Fujian cookery is usually served in a broth or soup using cookery styles like braising, stewing, steaming and boiling. the most notable features of this cookery are – the utilization of fresh ingredients from the mountains and ocean, soup making and a plenty of concentrate on seasonings.

Hunan cookery is well known for its hot spicy flavor, fresh aroma and deep color. This province is popularly known as the ‘land of fish and rice’. it’s renowned for its stews, however their cookery also features plenty of braised and baked dishes.

Eat it Right!

Chinese food is supposed to be eaten with chopsticks and you will notice this practice fairly common in all Chinese households. Many, a few years agone the use of fork and knife was believed to stand for violence versus chopsticks that depicted gentleness and compassion.

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