Cuisine

The main difference between the food of northern and southern China, the staple food. In the south, rice is the staple food, while the north, rice is typically replaced in the bread and pasta and baked products such steaming. There were four areas, the special contribution to the national cuisine of China.

Guangzhou and Southeast

Guangzhou is a port city, where the first contacts between the East and wereWest. Cantonese cuisine is characterized by the use of very rich chicken stock. Only a few herbs and spices are used and little soy sauce is added to everyday cooking, food when they appear from time to time to produce a slight difference in the birds' nests and shark fins are a delicious way to provide this region. Seafood is abundant and plays an important role in the nutrition of the people. crispy, roasted duck filled with liquid, roast pork, fried rice, pork Siu MayDumplings, fried and steamed, all the dishes from Guangzhou and the surrounding area.

Beijing and North

Beijing is located near the Great Wall of China, the ancient imperial city of China. Wheat is grown mostly in northern China. Onion Family (onion and leek), garlic is popular and widely used in the kitchen of the north. Lamb, which is rarely found in the rest of China, and occasionally other types of meat, grilledcharcoal. Many foods are steamed or cook slowly clear process in which the shell retains its natural flavor pure. Many sweet and sour dishes, especially sweet and sour fish come from this area. The kitchen is typically a light sensitivity and a considerable amount of wine once. The following typical dishes of the north Chinese: steamed rolls, Peking duck, Peking doilies, Tung Po pork and chicken velvet.