Home ::Top Cuisines ::Chinese cuisine

Chinese cuisine

Typical Chinese Menu is any of numerous styles originating in the provinces of China, a little of which have become extremely well-liked in other parts of the globe — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese Cuisine Culture that has been adapted to suit local palates. In recent years, connoisseurs of Chinese food have also sprouted in Eastern Europe and South Asia. The culinary Michelin Guide has also taken an interest in Chinese cuisine, establishing Hong Kong and Macau versions of its publication.



Rice


In common, rice is the key food basis for citizens from rice agricultural regions in southern China. It is most normally eaten in the shape of steamed rice. Rice is also used to create beers, wines and vinegars. In wheat farming areas in Northern China, people largely rely on flour based food such as noodles, breads, dumplings and steamed buns.Noodles are symbolic of long life and good health according to Chinese tradition.They come dry or fresh in a variety of sizes, shapes and textures and are often served in soups and fried as toppings. Tofu is another popular product often used as a meat or cheese substitute. It is a soy-based product which is highly nutritious, inexpensive and versatile. It has a high protein/fat ratio.

Regional cuisines


A numeral of unusual styles supply to Typical Chinese Menu, but possibly the finest known and most powerful are Sichuan cooking, Shandong cuisine, Jiangsu cuisine and Guangdong food.These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, scalding, and wrapping, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Beijing Roast Duck is another popular dish which is well known outside China.Based on the raw materials and ingredients used, the method of preparation, and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.

Dim Sum


Dim Sum is a Cantonese expression for little refreshments. These bite-sized pieces are geared up using conventional cooking techniques such as boiling, steaming, stewing and sweltering. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, shui jiao style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means ‘drink tea’.

Tea


As well as with dim sum, numerous Chinese drink their tea with refreshments such as nuts, plums, dehydrated fruit, little sweets, melon germs, and waxberry.China was the first country to develop and drink tea and it is enjoyed by citizens from all social lessons. Tea processing began after the Qin and Han Dynasties. Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions in China. They are Jiangbei, Jiangnan, Huanan and the southwestern region.Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun, Putuofeng Cha, and Liu'an Guapian. China is the world’s largest exporter of green tea "supplying 90 percent of the total in the international market.Tea is a major part of chinese life".











chinese food recipes | egg noodle dishes | china restaurant menu | fast food , cooking methods