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Chinese cuisine — Chinese food and natural health

Chinese cuisine — Chinese food and natural health

January 03, 2020

Chinese cuisine

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.

TheChinese cuisine art has a long history. The great Chinese philosopher Lao Tzuonce 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 successfulresults. This metaphor clearly tells us how the place of food in the Chinesemind is important.

Chinesefood can be divided loosely cooking North and Southern cuisine. In general,northern dishes are salty and oily but not greasy, and tastes of vinegar andgarlic are increased. Pasta play an r? Important in the northern cuisine. Thecuisines of Beijing, Tianjinand Shandongstyles are the most famous local cuisine Chinese cuisine of the North.

Styles features Southern cuisine are the Sichuan and Hunan, known for theirlove of good spicy taste; Jiangsu and Zhejiang, which emphasize freshness andtenderness; 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 thepreparation of a dish. Usually, a dish of meat and vegetables is prepared froma 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 traditionalbelief in the medicinal value of food. They are convinced that food andmedicine share the same origin. This belief can be described as a precursor ofthe science of nutrition in China.Note that in this theory the amount of meat should be proportional withvegetables: a third of a meat dish must consist of vegetables and a third of avegetable dish must be meat.

Preparation methodsinclude: 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 cango from red, yellow, green to white, color caramel. Trim dishes, such as cut orcarved, Chinese white turnips, cucumbers tomatoes, can be used to enhance thevisual appeal of a dish. All these elements contribute to making Chinese food afeast 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:

Hot ;

Lukewarm;

Fresh;

Cold.

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.

8 best regional Chinese cuisine

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.

Other regional Chinese cuisine

You must also read Chinese food and Chinese health recipes

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