Chinese Gastronomy

  • Posted by: admin
  • 2015-03-11

Chinese Gastronomy

Chinese gastronomy is famous for its richness and diversity: each region develops its own special cuisine in line with the local climate and the taste of its inhabitants. This diversity and the interest shown by the Chinese for food make Chinese cuisine creative, interesting and highly appreciated. The cuilinary habits, ingredients and flavors that are found in China are so different from those of French gastronomy.
In order to help our customers to better know the Chinese gastronomy and the culture inside, concocts a brief presentation and a user manual.

China, a country inherits a very rich and brilliant culture which is also reflected by its gastronomine. Like French cuisine, Chines cuisine is also one of the three most famous cuisine in the world. It is characterized mainly by a wealth of ingredients, a complexity of the methods of cutting and cutting, a sophistication in the use of condiments and spices, and finally by a variety of cooking methods. Chinese cuisines are more important than Chinese cuisine, since each region has its own particular characteristics. Indeed, most dishes are often from the 19th century. It is regrettable that many recipes have disappeared which are often the most refined.

There are many regional cuisines, the best-known and most popular are the eight regional kitchens (Badacaixi): Shandong (Lucai), Jiangsu (Sucai), Anhui (Wancai), Zhejiang (Zhecai) , Fujian (Mincai), Guangdong (Yuecai), Hunan (Xiangcai) and Sichuan (Chuancai). Each of these eight kitchens has a long history and specific preparation techniques. The formation of a cuisine is linked to ancestral traditions and gastronomic originalities, at the same time as it is influenced by the geography, the climatic conditions, the particularity of the resources and the culinary habits of the region

Even Confucius, representative of the Confucian school, said in Lun Yu ( Confucius Interviews ): “You never get tired of delicious and tasty food. This great master did not know the art of cooking, but was passionate about good Chinese food. It is precisely this mentality that will have profound repercussions for the Chinese for more than 2000 years.

People have drawn comparisons to qualify the eight big cuisines : the kitchens of Jiangsu and Zhejiang look like the beauties of the South, those of Shandong and Anhui have the strength of the strong of the North, those of Guangdong and Fujian present the the nobility of the princes, and those of Sichuan and Hunan, have the features of talented scholars.

In addition, the eight major regional cuisines are often grouped into four major families by geographical location and climatic conditions: the three coastal regions of Northeast (Shandong), Southeast (Jiangsu, Anhui and Zhejiang), and South (Fujian, Guangdong), and the southwestern interior region (Hunan and Sichuan). In addition, the first three of these large families are sometimes associated with the dominant city: Beijing, Shanghai and Guangzhou.

Northeast cuisine is rich and generous and locals love strong aromas like garlic, vinegar and soy sauce. Wheat (cakes, rolls, ravioli, etc.) dominates the cuisine of this region, and mutton is combined with garlic and balsamic vinegar.

The inhabitants of the South-East and Center prefer vegetables (bamboo shoots, bean sprouts, lotus roots, etc.), fish and freshwater crustaceans. Flavored dishes, fresh and light, are complemented by ginger, vinegar and rice wine.

World-wide, southern cuisine is complex and rich, with no dominant taste, only freshness premium. Steaming is in the spotlight. Almost all animals have their place in the plate although vegetarian dishes are also very present. All perfumes are married.

The inhabitants of the South-West Center have the reputation of loving their spicy and spicy food (red pepper and Sichuan pepper). The consumption of these spicy aromas can withstand the cold and humidity of this region. The meat consumed is mainly beef. Taste harmonies are often called evocative names: strange taste, family taste, spicy-flavored taste.

In the North-West , the inhabitants of the under Muslim influence avoid pork and have a large consumption of lamb, accompanied by cumin and peppers, many cakes of wheat, wheat noodles are consumed there. His influence is very important in Beijing, which is not far from the Gobi Desert.

Made up of the Tibetan and Himalayan plateau where the steppe and the climate are comparatively harsher, the western region has very little vegetation so Yak meat and its butter are the main foods, even if there is also eats rice and vegetables brought from greener areas.

– Peking duck from Beijing (Beijing Kaoya) : so well known in China and beyond its borders, bears witness to a multi-millennial history. It is considered a more or less unique dish. Indeed, it must be prepared with duck from a special species of Beijing.

– Sichuanese Fondue (Sichuan Huoguo) : You can choose the food you want to eat yourself and dip it in boiling, spicy and scented water that is in a boiling dish in the middle of the table. There is really a huge choice and at will that allows everyone to be satisfied.

– Chinese ravioli (Jiaozi) : a very old folk specialty in China. A Chinese proverb even says that “no food can match the ravioli”.

-Shanghai buns (Xiaolongbao) : steamed bites, filled with soup, much smaller than stuffed rolls (Baozi). A special technique is required to avoid scalding by eating them!

-Pump of the Beggar (Jiaohuaji) : this dish has a very interesting story: There was a beggar who came across a chicken, but he had no salt or soy sauce or pan to cook it. To appease his hunger, he wrapped the chicken in a mixture of earth and water and then cooked it in the fire. Now, the aroma of the cooked chicken spread all around him and the inhabitants came to inquire about the tempting smell from the beggar. The preparation of the “Beggar’s Poule” was subsequently generalized, and of course it continued to be perfected.

-Porc shaped lion’s head (Shizitou) : These are actually a dish that is prepared with greasy ground meat. After adding the condiments, we make large balls that simmer over low heat for two hours. The “Fricassee of silver carp head” is prepared with a sculpin head. We boil our heads. Then remove all the pieces of flesh that are added to the soy cheese, ham and other ingredients of the soup. The flesh of the fish’s head is not only tender but is also rich in collagenic albumin, beneficial to the dilation of the vessels, and it slows the aging. The chicken soup with dried bamboo shoots is delicious and invigorating.

– Cantonese rice (Chaofan) : a dish of fried rice, served with slices of pork and mixed vegetables, from Canton. You can vary the ingredients at will and use the fat of choice to make them come back. It is a very popular dish in the Chinese world because it is tasty and nourishing, can be economic or refined depending on the choice of ingredients.

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