Chinese cuisine is one of the greatest methods of cooking. Many elements that have influenced its development. The Chinese people enjoy eating good food at all levels of society so cooking has developed into a very sophisticated art. Many Chinese dishes are cooked with less meat and more vegetables, so the foods contain lower calories and are less rich than Western style food. Vegetables stay bright and crisp by cooking them for a short time over high heat, either in their own juice or in a small amount of water. This method retains most of the vitamins and minerals.
Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor.
Chinese have a strong regional attachments and each region is unique in all manners including their cuisine. These are some of the cuisines which we found to be unique from each other yet, they donate amazing recipes to the world to cherish on.
Cantonese cooks are fortunate to live in an area with abundant rainfall and a tropical climate. The province of Guangdong is a major agricultural area, while Guangzhou city, known in the west as Canton, is a major Chinese seaport located on the Pearl River. Lush rice paddies abound throughout the Pearl River Delta. There are also several pig and poultry farms throughout the area.
However, the Cantonese are also very inventive, and happy to incorporate non-native ingredients in their cooking. Coconut milk, rice noodles and curry powder, staples of Thai and Indian cuisine, show up in several Cantonese dishes.
Shanghai cuisine is the youngest among the ten major cuisines in China though with a history of more than 400 years. Traditionally called Benbangcuisine, it originated in the Ming and Qing Dynasties.Shanghai cuisine is characterized by a greater use of soy sauce, sugar, rice wine and rice vinegar than other regional cuisines. That’s not surprising, since China’s finest rice wine is produced in the city of Shaoxing in eastern Zhejiang province, while famous Chenkiang black rice vinegar originated in Jiangsu province.
Chefs Here like to cook their food slowly here. Eastern China is home to “red-cooking,” where food is gently braised in a flavorful soy sauce-based liquid with sugar and spices such as five-spice powder. Many families develop their own “master sauce” for red-cooking that is passed down through the generations. Even in stir-frying, a sauce is frequently added near the beginning of cooking, instead of at the end.
People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine.
Sichuan has been known as the land of plenty since ancient times. While it does not have seafood, it produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. This is because many flavorings and seasonings are produced in Sichuan Province. These include soy sauce from Zhongba, cooking vinegar from baoning, special vinegar from Sanhui, fermented soy beans from Tongchuan, hot pickled mustard tubers from Fuling, chili sauce from Chongqing, thick, broad – bean sauce from Pixian, and well salt from Zigong.
The cooking skills employed in the Hunan cuisine reached a high standard as early as the Western Han Dynasty, giving it a history of more than 2,100 years. Hunan is located in southeastern China along the middle reaches of the Yangtze River, north of the Five Ridges. It contains rivers, lakes, mountains, rolling hills, plains, and pools, which provide abundant delicacies, such as game, fish, shrimp, crab, and turtle.
Making full use of these rich resources, the region has good transportation, talented people, and abundant resources. Local dishes require meticulous care of the raw materials and stress cutting skill, length and degree of cooking, color, and appearance. Cooking methods include stewing, simmering, curing, steaming, stir-frying, frying, and quick – frying. The flavors are pungent, chili, fresh and fragrant, and thickly fragrant.
Hunan Cuisine has unexpected meats which you may feel sorry but, delicious. You can find snakes freshly cut and prepared in front of you and dogs meat in their traditional hot pot.
Jangzu cuisine, also known as Su Cai for short, is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous in the whole world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.
The main characteristics of Jangzu cuisine:Distinguished for exquisite ingredients, freshness and aliveness, high cutting techniques, have a good command of duration and degree of heating and cooking. Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. Pay great attention to soup, which is strong but not greasy, and delicious.
Shandong is a large peninsula surrounded by the sea, with the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shangdong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao (quick frying), Liu (quick frying with corn flour), Pa (stewing), roasting, boiling, using sugar to make fruit, crystallizing with honey.
Condiments such as sauce paste, fistulous onion and garlic are freely used, so Shangdong dishes usually taste pungent. Soups are given much emphasis in Shangdong dishes. Clear soup (or thin soup) features clear and fresh while milk soup (or creamy soup) looks thick and tastes strong, both of which are often choicely made to add freshness to the dishes. The dishes are mainly clear, fresh and fatty.
Mandarin cuisine is the food of the northern imperial courts of old Peking, known today as Beijing. Mandarin cuisine, an elaborate style arising from the imperial days, is often intricately decorated with vegetables carved into flowers, animals, and designs. Since Beijing has been the Chinese capital city for centuries, its cuisine was influenced by people from all over China. The Emperor's Kitchen was a term referring to the cooking places inside of the Forbidden City of Beijing where thousands of cooks from the different parts of China showed their best cooking skills to please royal families and officials
Yunnan cuisine, also named Dian cuisine, consists of local dishes from Kunming, Northeast Yunnan, Western Yunnan and Southern Yunnan. The characteristics of Yunnan cuisine lie in moderate balance of sour and hot tastes mellow in deep oil, fresh and tender with sweetness, striving for their original tastes. Most of the ingredients are green, fresh and natural, including vegetables, fruit, bamboo and flowers. The dishes are not too spicy but have excellent flavor.
Tibetan cooking has been influenced by its neighbors, China and India, but makes use of ingredients indigenous to the mountains. Tibetan cuisine is similar to that of Nepal. Tibet Cuisine offers exotic flavor, completely different from anything that you have tasted till now. Right from dairy products to non-vegetarian dishes, Tibetan Cuisine offers mouth watering delicacies.
The foods of Fujian are closely related to Taiwanese cuisine. Fujian, also spelled Fukien or Fu Chien, is distinctly eastern and has culinary similarities with nearby regions. Its foods are influenced by rivers, long coastlines, and interior rugged mountains, some reaching to the sea. Fujianese foods are easily recognized: their rich stocks and sauces are used in a plethora of thin and thick soups. Two or three soups are commonly consumed at main meals. Many main ingredients are marinated in wine or the leftover red wine sediment.