Chinese cuisine is one of the most renowned in the world, and probably the one with the greatest variations. She replied traditionally into four families:
Dongbei cuisine is characterized by the omnipresence of corn, the climate is unsuitable for growing rice. Many dishes are preserved by salting because of harsh winters and relatively short harvest time.
Shanghai cuisine is characterized by its particular use of alcohol and sugar in food preparation. Sugar is used with equal amount of soy sauce, without his presence necessary to make out with a "sweet".
Sichuan cuisine emphasizes frying and steaming, and vegetables preserved in brine. The Sichuan pepper is ubiquitous in the kitchen.
Cantonese cuisine, which is often considered the best of China or even Asia. A popular saying reminds us: "The Cantonese eat anything that flies in the sky, and all what works on earth. "Indeed, almost all of the animal kingdom has its place in the Cantonese cuisine: insects, mice, snakes, monkeys and others are accommodated to infinity.
Chinese cuisine is both linked to the company, philosophy and medicine. It distinguishes cai, cooked vegetables and by extension all that goes with the grain, the fan. Food yin, feminine, soft and wet so refreshing and vegetables are fruits. Food yang, masculine, fried, spicy or meat products have a warming effect. A meal should not only bring the tastes, but also strike a balance between cold and warm. To compliment a dish, it says it "helps to get the rice." Another thing that characterizes the traditional Chinese cuisine is the lack of dairy products because of lactose intolerance that exists in many Asian countries.
The Chinese share dishes. These are often shared. The Chinese eat with chopsticks or wooden spoons Chinese, sometimes in porcelain. The table is characterized by its social aspect. It is round and sometimes topped with a turntable where the dishes are stored. No knife is present at the table. All foods are cut in the kitchen, except seafood, which are both served in shell.
The chronological succession of dishes that we know in France, is replaced by a search for balance from the five basic tastes (sweet and sour spicy bitter acid). However, the only sugary foods appears at the end of feasting and festive meals. In China, a dish must be pleasing to the eye. The dishes are sometimes chosen for therapeutic purposes, such as bird's nests and shark fins, which are ingredients naturally bland. Following the concept of medicine Chinese complementary hot and cold body is taken into account, particularly in southern China.
Tea is the drink most drunk. It is used for its digestive properties. Beer and rice wine are rather festive drinks, reserved for major events. However, during a regular meal at home, no drink is usually offered and it is refreshed with a soup or porridge.
Frequent periods of drought have inspired the Chinese recipes to accommodate all the edible parts of animals: bowels, cartilage, head, claws of poultry etc..
Tofu is a Chinese invention. It represents the basis of ten different foods that appear very often on the tables because of their low cost.
chopsticks service is available from the shop RUYI:
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