Chinese cuisine (simplified Chinese: 中国 菜; traditional Chinese: 中國 菜; pinyin: Zhōngguó CAI) is one of the most renowned in the world, and probably the one with the most variations. Rather talk about Chinese cuisines as the regional aspect is fundamental. Despite a remarkable continuity in the history of this kitchen, the emergence of regional cuisines such as we know it today is a relatively recent phenomenon, often dating from the nineteenth century [ref. necessary]. The first major regional division is that of wheat, millet oldest in North and South rice.
The Chinese cuisine art has a long history. The great Chinese philosopher Lao Tzu once said: "Governing a great nation is like cooking a small fish." What he meant is that when you run a country, appropriate "seasonings" and proper fitting are required to obtain successful results. This metaphor clearly tells us how the place of food in the Chinese mind is important.
Chinese food can be divided loosely cooking North and Southern cuisine. In general, northern dishes are salty and oily but not greasy, and tastes of vinegar and garlic are increased. Pasta play an r? Important in the northern cuisine. The cuisines of Beijing, Tianjin and Shandong styles are the most famous local cuisine Chinese cuisine of the North.
Styles features Southern cuisine are the Sichuan and Hunan, known for their love of good spicy taste; Jiangsu and Zhejiang, which emphasize freshness and tenderness; and Guangdong, which tends to taste sweet and has many varieties. Rice and rice products are the usual accompaniments cooking Southern style.
In Chinese cooking, color, aroma and flavor are of the same importance in the preparation of a dish. Usually, a dish of meat and vegetables is prepared from a main ingredient and 2 to 3 secondary ingredients of different colors. Color, aroma, flavor are not the only principles to be followed in Chinese cooking, nutrition is certainly the primary concern. The Chinese have a traditional belief in the medicinal value of food. They are convinced that food and medicine share the same origin. This belief can be described as a precursor of the science of nutrition in China. Note that in this theory the amount of meat should be proportional with vegetables: a third of a meat dish must consist of vegetables and a third of a vegetable dish must be meat.
Preparation methods include: jumping, cook, steaming, frying, grilling, frying in a little oil, etc.. A dish can be salty, sweet, sour or spicy. The main colors of a dish can go from red, yellow, green to white, color caramel. Trim dishes, such as cut or carved, Chinese white turnips, cucumbers tomatoes, can be used to enhance the visual appeal of a dish. All these elements contribute to making Chinese food a feast for sight, as well as for the palate.
The trilogy society, philosophy and medicine
chicken soup silk (Chinese: 乌鸡; pinyin: Wu Ji; literally "black chicken"), considered one of the rebalancing dishes
Chinese food cuisine is both related to the company, philosophy and medicine. It distinguishes cooked vegetables (菜 CAI) and by extension all that accompanies cereals (饭, fàn).
Yin, yang, four types
Different foods are placed along a scale, balance between yin and yang.
Chinese food: 阴; pinyin: yin, feminine, soft and wet so refreshing are the majority of vegetables, fruits and legumes, and some roots.
Chinese food: 阳; pinyin: yáng, male, fried, spicy or meat have a warming effect, even invigorating.
It still divides sometimes under the rule of the four natures 四 气, Siqi:
And finally, the neutral medium mixing yin and yang, therefore not having an effect on that health center.
These are generalities, difficult to apply in all cases. If, for example, the majority of citrus are considered yin, tangerine and mandarin are considered against yang. Roots as white turnip are yin, while ginger is yang.
The five flavors
The flavors are composed of five (五味 wǔwèi):
The sour or tart (酸, suān);
Mellitus (甘, gān);
The piquant (辛, xīn);
The bitter (苦, kǔ);
Salted (咸, xián).
Before you want to begin to cook Chinese food,you must know this Chinese cooking rules.
There are many regional cuisines, the best known and most widespread in geographical order, are those of Shandong (鲁菜, Lucai), Jiangsu (苏菜, sucked), Anhui (wǎncài, 皖 菜) Zhejiang (浙菜, zhècài), Fujian (闽菜, mǐncài), Guangdong (粤菜, yuècài), Hunan (湘菜, Xiangcai) and Sichuan (川菜, Chuancai), traditionally called with some subjectivity, the eight major regional cuisines (八大 菜系, Bada càixì) of China.
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