Regional Cuisines Of China

Regional Cuisines Of China



Regional Cuisines of​ China
It’s easily one of​ the​ world’s favorite foods .​
No matter where you are, someone you know is​ bound to​ suggest, Hey, let’s do Chinese .​
For decades, Chinese food meant one thing – Cantonese cuisine .​
It was the​ style of​ Chinese cooking with which most of​ the​ world was familiar – the​ appetizers and​ roasted meats and​ delicate sauces that blend vegetables and​ spices in​ a​ perfect marriage of​ flavors .​
But Chinese food is​ far more than just the​ Cantonese cuisine .​
There are four major styles of​ cooking across China, and​ several more subdivisions to​ divide them even further.
Cantonese is​ the​ most well-known and​ popular of​ the​ Chinese regional cuisine styles .​
Cantonese chefs specialize in​ delicate sauces and​ roasted meats, in​ steamed and​ stir-fried dishes with vegetables that are as​ carefully chosen for​ appearance and​ appeal to​ the​ eye as​ to​ the​ palate .​
Steamed rice is​ a​ staple of​ Cantonese cuisine, and​ is​ the​ base of​ most meals .​
Every vegetable is​ sliced to​ best show off its color and​ shape, even in​ a​ stir-fry or​ sauce .​
One of​ the​ more enduring and​ widely enjoyed traditions of​ Cantonese cooking is​ ‘dim sum’ – ‘little hearts’ .​
In many cities, both in​ China and​ in​ other countries around the​ world, you’ll find little dim sum shops tucked beneath stairways and​ in​ storefront shops .​
They serve tea and​ the​ delicious savory and​ sweet little dim sum pastries to​ businessmen and​ afternoon shoppers.
Szechwan cuisine has grown in​ popularity over the​ last few decades .​
Most famous for​ searingly spicy foods like Kung Pao Chicken and​ Double Cooked Spicy Pork, Szechwan cuisine is​ a​ distinct style of​ cooking that is​ native to​ the​ landlocked mountainous center of​ China .​
The pungent flavors of​ ginger, fermented soybean, onions and​ garlic characterize much Szechwan cuisine, but there are also more subtle dishes that rely on the​ interweaving of​ texture and​ flavor .​
The typical cooking methods include frying, frying without oil, pickling and​ braising.
Hunan cuisine is​ the​ most well known of​ the​ several regional Chinese cuisine styles from Zheijiang region of​ China .​
It is​ characterized by thick, rich sauces and​ complex pungent flavors .​
Typical ingredients include scallions, chili and​ pepper .​
a​ popular favorite dish in​ the​ Hunan style is​ Pepper Chicken, with small chunks of​ succulent chicken quick-fried with black pepper and​ onions.
Shangdong cuisine is​ characterized by its emphasis on fresh ingredients in​ combinations that emphasize the​ flavor, aroma, color and​ texture of​ each ingredient .​
The Shangdong regional cuisine is​ known for​ delicate flavor combinations that are surprisingly pungent .​
Garlic and​ scallions are frequent ingredients, as​ are seafood, fresh vegetables and​ shoots .​
The soups are either thin and​ clear with a​ light flavor, or​ thick and​ pungent, rich with cream and​ spices .​
One of​ the​ most famous dishes from the​ Shangdong area, Bird’s Nest Soup, is​ typically served at​ major affairs of​ state.
While these are four of​ the​ main styles of​ Chinese regional cuisine, there are a​ number of​ others worthy of​ note .​
Fujian and​ Jiangsu Cuisine both focus on seafood and​ shellfish, accompanied by fresh vegetables .​
Fujian cuisine blends sweet, sour, savory and​ salt flavors in​ magical combinations .​
Jiangsu cuisine is​ light, fresh and​ sweet, and​ is​ characterized by its elegant presentation .​
More than any other style of​ Chinese regional cuisine, it​ emphasizes appearance as​ an​ important part of​ the​ appeal of​ a​ meal.
China is​ a​ complex country, with many smaller nationalities and​ regions within its borders .​
Most have typical styles of​ cooking that are starkly different than those of​ other regions around them .​
It is, however, a​ nation whose love affair with food has produced some of​ the​ most complex, rich, delicate and​ delicious dishes ever created.




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