Chinese Cuisine

introduction 

Chinese cuisine is any of several styles of food originating in the regions of China, some of which have become highly popular in other parts of the world, from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates.

The history of Chinese cuisine is sometimes in china, traced back to the time of Peking man and his use of fire i.e. the invention of cuisine some 400,000 years ago. No one can understand the culture of a country without first experiencing its food and drink. Chinese culinary traditions have adapted freely and changed fluidly with time. Over the course of 5000 years, these culinary traditions have been devised and perfected and have withstood the test of time.

A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Sichuan cuisine, Shandong cuisine, Jiangsu cuisine and Guangdong cuisine. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks are used at the table. Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.

Flour and rice are the two main food staples in China. In general, rice is the major food source for people from rice farming areas in southern China. Rice is also used to produce beers, wines and vinegars. In Northern China, people largely rely on flour based foods such as noodles, breads, dumplings and steamed buns. Noodles are symbolic of long life and good health according to Chinese tradition,

Dim Sum ("touch of heart") is a Cantonese term for small snacks. These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes.

China is regarded proudly as the hometown of tea. It is from China that the tea planting techniques, processing, drinking methods and tea ceremony were directly or indirectly introduced to the world. The Chinese have a saying: 'Firewood, rice, oil, salt, sauce, vinegar and tea are the seven necessities to begin a day.'

 

HISTORY AND FOOD

Throughout its history, China's growing population has been difficult to feed. By A.D. 1000, China's population reached 100 million (more than one-third of the U.S. population in 2000). The Chinese constantly had to adapt new eating habits because of the scarcity of food. Meat was scarce, so dishes were created using small amounts of meat mixed with rice or noodles, both of which were more plentiful. Vegetables were added, and stir-frying, the most common method of cooking, became a way to conserve fuel by cooking food quickly. 

Foods of The Chinese

The Chinese eat many foods that are unfamiliar to North Americans. Shark fins, seaweed, frogs, snakes, and even dog and cat meat are eaten. However, the Chinese follow the spiritual teaching of balance signified by yin ("cool") and yang ("hot"). This philosophy encourages the Chinese to find a balance in their lives, including in the foods they eat. While preparing meals, the Chinese may strive to balance the color, texture, or types of food they choose to eat.

Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking.

 ORIGIN OF NOODLES AND PASTAS

The Chinese believe that every meal should contain an equal division between fan, grains and starches, and t'sai, fruits and vegetables. One of the grains they rely on to provide this harmonious dietary balance is noodles. Noodles are an essential ingredient and staple in Chinese cuisine.

Whether you slurp them, gulp them down, or twirl them on your fork, everyone seems to love noodles. Nearly all cultures have at least one cherished noodle dish, from German Spaetzle (homemade noodles with egg), to Jewish Kreplachs - noodle pastries filled with beef, chicken and spices. But only the Italians rival China for the title of the culture most devoted to noodles.

 

REGIONAL CUISINE OF CHINA

Regional cultural differences vary greatly within China, giving rise to the different stylesof food across the nation. Traditionally there are eight main regional cuisines, or Eight Great Traditions

Namely:

1. Anhui.

2. Cantonese.

3. Fujian.

4. Hunan.

5.  Jiangsu.

6.  Shandong.

7.  Sichuan.

8. Zhejiang.

Chinese cuisine is also divided into five regional categories,namely:-

Northern China - Beijing/Mandarin and Shantung known especially for its steamed bread and noodle dishes.

South Eastern China - Cantonese and Chaozhou known for its lightly cooked meats and vegetables.

Western China - Sichuan or ChungKing known for its spicy dishes.

Eastern China - Shanghainese known for its slow `red cooking.' Fukien known for its seafood and clear light soups.

Central China – Honan known for its carp from the yellow river.