• Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines.
• The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical backgroundand ethnic groups.
• Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast.
• Modern “Eight Cuisines” of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.
• Color, smell and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance and nutrition of the food.
• Cooking should be appraised from ingredients used, cuttings, cooking time and seasoning.
• Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter.
• Chinese emphasize “he” harmony of five flavors. According to traditional Chinese medicine, the harmony of the five flavors can not only improve taste enjoyment, but also have the function of achieving balance to promote health, as well as treating diseases and aiding recovery from injury.
• Of course, the seasoning of cooking food is also very important, if you have the opportunity to taste Chinese food, certainly not to miss the following 12 kinds of Chinese seasoning!
Dear friends, welcome to China to taste Chinese food!