Chinese cuisine Food - Background and characteristics

The rich and varied cuisine of China has developed over thousands of years, and
different regions of China have each contributed their own distinctive style. The most important are
are in Beijing, home of world famous dishes like Peking duck and spring rolls, Szechwan,
where the use of pepper led to the development of local fire and fragrant sauce
Kwantung, the home of Cantonese cuisine - the style of Chinese cuisine
Westerners are morefamily.

Rice is the staple food in many areas of China and thus constitutes the basis for many Chinese
Meals. Pork, chicken and duck are the most common meat and seafood of all kinds is very
popular. There are a wide range of Chinese vegetables including bamboo shoots, bean sprouts,
peas and water chestnuts. Most of them are now available, fresh or canned, all of
the world.

Common flavors of Chinese cuisine are soy sauce, ginger (available at
Markets and grocery stores), garlic, sesame oil, five spice powder (a spice available Chinese
Supermarkets and hardware stores) and, of course, the sodium glutamate. There are many more
tasty sauces and dried and canned ingredients available, and if you like Chinese
Boil wants to build a collection.

During the preparation of Chinese food, a lot of hacking is usually required, because all the pieces must
be small enough to be eaten with chopstickscook evenly and quickly. A sharp knife
is essential. A wok is a large frying pan, but you can substitute a heavy
Pan, a cast iron pot or electric frying pan, if necessary. Chinese society
very careful not to over-cook their food - the vegetables are just tender, having a delicious fresh excitement, most of their content of vitamins and minerals, and their color and
to do. The rice is cooked perfectly complemented by theAbsorption method.

A Chinese dinner menu might begin with one or more starters. The next course might
be soup, even if the Chinese are often modified. Boiled white rice is then applied
the table, before each person, with meat and vegetables, selected for
Complement and contrast with each other, and perhaps a plate of shrimp, a chicken
Plate and a plate of pork in half. Each dinner would put a little 'rice and meat or
Vegetables in his bowl and eat with chopsticks. The number of dishes depends on the
Cook, and the importance of the occasion. At the end of the meal, fresh fruit, such as
Melon, fresh lychees, or strawberries can be served. Chinese tea, jasmine tea is like
usually by a Chinese meal, even if the beer or a light, refreshing white wine is also
well.