Essay About Chinese Cuisine

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The Chinese cuisine is varied. There are four major families of Chinese cuisine: Dongbei, in Shangai, Sichuan and Cantonese. The diversity of ingredients, cutting techniques, and variety of spices, seasonings and different cooking methods contribute to the richness of this kitchen: eat raw fish on the east, south and vegetarian in no pork in the west. An art of living

In China the food is a moment of sociability. The Chinese share dishes that taste with the help of Chinese chopsticks and spoons. Most often have a round table food (no table head) with a turntable in the middle where the different dishes are placed. Do not put any knife on the table and that all foods are cut into the kitchen the size of one or two bites. Contrary to what is known in Western cuisine, there is a hierarchy of dishes (first to second - dessert). The …show more content…

A statistical study has inventoried over 60,000 Chinese dishes. Particularly regional dishes would have 5,000 1,000 historical dishes and more than 10,000 "cold starters". This diversity it reflects various Chinese cuisines and no one. Cantonese cuisine

A popular expression in China said that the Cantonese eat everything with four legs except the tables, everything that flies except airplanes and everything that swims except submarines. Indeed, this kitchen uses many ingredients as Canton is a major trading port since the eighteenth century and thus has access to many products. The most famous dish is the fried rice. Shanghai cuisine

Aquatic products and fresh vegetables are the basic ingredients of this cuisine. It is characterized by the use of alcohol (rice wine) and sugar preparation of the dishes. Often, sugar and soy sauce are used in equal amounts, as well as sugar and vinegar (sour sauce). This cuisine is characterized by many fatty fish broth, very spicy dishes and many vegetables seaweed. It is an open port to the old world. Sichuan

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