Chinese food is known around
the globe like being special, with strong taste and various flavors that light
up your senses.
The respect that The chinese have for food is perfectly illustrated by the proverb 'It is preferable to a man would wait for food than food would watch for him'. Chinese kitchen is based on the harmony between your different ingredients, neither of them being superior or even more important than the other.
As being a well populated country, although not rich, the food is based on aliments like rice and green groceries, that aren't expensive at all, that are fueling and more importantly, they can be prepared in a lot of various ways and methods. The meat can be used less because of the high prices, however in change, sea fruits which represent a high amount of proteins, are important in Chinese menus and aren't so expensive.
The Chinese methods for cooking are not, as many could think, a rapidly, cheap as well as a lower quality job, No, by no means, instead, cooking Chinese food might be called 'art'!
Taking into account the surface of the country and also the climatic differences, there are four principal categories: its northern border kitchen, rich in goat and ewe meat, seasoned with vinegar, garlic and leek to be able to neutralize the smell of others; the South kitchen, seen as a a sweeter taste than all of the others - using a large amount of rice, vegetables, fish, chicken and pork meat, these being prepared in steams bath or herbal to make them as crispy as you possibly can; the East kitchen is renowned for the very lent ways of preparing the meals, a food that is according to fish, Soya sausages; and the West kitchen that's the more of the Asiatic countries very spiced and seasoned.
How can they cut the aliments?
In Chinese food, how a aliments are cut is very important which is different from case to case, based on the specific from the each recipe.
There are 3 ways of cutting: straight, oblique and thru incision. One of the secrets of china kitchen, kept by the oldest times, is really a technique named stir-frying. The Chinese pan referred to as a wok, can be considered a real, true person, that is more appreciated if he provides a good healthy meal, without fats. That technique named stir-frying it achieved by continually moving the pan.
China: Specific ingredients
Condiments possess the most important role in giving the flavour of the food. One of the 'magic' ingredients, unfamiliar in our lands, is the rice vinegar. In Europe, this kind of vinegar is almost unknown. However, in China it is used not just one but three types of rice vinegar: black, white and red. The particularity of this vinegar comes from its taste, being less acid the usual European vinegar and also the red rice vinegar includes a sweet but in the same time spicy taste. The white rice vinegar may be the one that is somehow like the one we use, getting the same taste and almost exactly the same acid level.
How long will it take to prepare the food?
The meals requires a long time for preparation and fewer for coking it. The ingredients need to be of high quality. Chinese say: "In every house that respects itself, there've to be seven things: fire, oil, soy sauce, vinegar, rice, salt and tea."
A few of the few aliments that are not used in Chinese food are milk and milk associated products. The fats they will use are from pork and peanuts, soy and rape. The essential olive oil is not used in China.
In the green groceries, the most used are garlic, onion, leek and those with green leaves. Pumpkins, tomatoes and carrots will also be frequently used.
Bread is preferred specially in the North part, while in the other regions this really is replaced by rice. The role of soy and it is compounds is very important and two well-known goods are the soy sauce and also the tofu.
The respect that The chinese have for food is perfectly illustrated by the proverb 'It is preferable to a man would wait for food than food would watch for him'. Chinese kitchen is based on the harmony between your different ingredients, neither of them being superior or even more important than the other.
As being a well populated country, although not rich, the food is based on aliments like rice and green groceries, that aren't expensive at all, that are fueling and more importantly, they can be prepared in a lot of various ways and methods. The meat can be used less because of the high prices, however in change, sea fruits which represent a high amount of proteins, are important in Chinese menus and aren't so expensive.
The Chinese methods for cooking are not, as many could think, a rapidly, cheap as well as a lower quality job, No, by no means, instead, cooking Chinese food might be called 'art'!
Taking into account the surface of the country and also the climatic differences, there are four principal categories: its northern border kitchen, rich in goat and ewe meat, seasoned with vinegar, garlic and leek to be able to neutralize the smell of others; the South kitchen, seen as a a sweeter taste than all of the others - using a large amount of rice, vegetables, fish, chicken and pork meat, these being prepared in steams bath or herbal to make them as crispy as you possibly can; the East kitchen is renowned for the very lent ways of preparing the meals, a food that is according to fish, Soya sausages; and the West kitchen that's the more of the Asiatic countries very spiced and seasoned.
How can they cut the aliments?
In Chinese food, how a aliments are cut is very important which is different from case to case, based on the specific from the each recipe.
There are 3 ways of cutting: straight, oblique and thru incision. One of the secrets of china kitchen, kept by the oldest times, is really a technique named stir-frying. The Chinese pan referred to as a wok, can be considered a real, true person, that is more appreciated if he provides a good healthy meal, without fats. That technique named stir-frying it achieved by continually moving the pan.
China: Specific ingredients
Condiments possess the most important role in giving the flavour of the food. One of the 'magic' ingredients, unfamiliar in our lands, is the rice vinegar. In Europe, this kind of vinegar is almost unknown. However, in China it is used not just one but three types of rice vinegar: black, white and red. The particularity of this vinegar comes from its taste, being less acid the usual European vinegar and also the red rice vinegar includes a sweet but in the same time spicy taste. The white rice vinegar may be the one that is somehow like the one we use, getting the same taste and almost exactly the same acid level.
How long will it take to prepare the food?
The meals requires a long time for preparation and fewer for coking it. The ingredients need to be of high quality. Chinese say: "In every house that respects itself, there've to be seven things: fire, oil, soy sauce, vinegar, rice, salt and tea."
A few of the few aliments that are not used in Chinese food are milk and milk associated products. The fats they will use are from pork and peanuts, soy and rape. The essential olive oil is not used in China.
In the green groceries, the most used are garlic, onion, leek and those with green leaves. Pumpkins, tomatoes and carrots will also be frequently used.
Bread is preferred specially in the North part, while in the other regions this really is replaced by rice. The role of soy and it is compounds is very important and two well-known goods are the soy sauce and also the tofu.
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