Chinese culinary art—Chinese food and natural health

January 03, 2020

Chinese culinary art

TheChinese culinary art is old. At the time, Zhou Yin, there are 3000 years, China hasinvented and discovered seasonings such as soy sauce, vinegar, wine, jams andspices. It has also a lot of know-how in culinary art. At the time of theSpring and Autumn and Warring States time (770-221 B.C.), we began to studyculinary techniques and publish books of recipes. Lü Shi Chun Qiu the(encyclopedic book syncretistic trend), published in this period, addressesissues relating to the control of fire and the assortment of flavors. The bookconsiders these two elements as the key to the kitchen.

The art of Chinese cooking is correlated with the development of economy andculture. Over several millennia of research, exploration and constant practice,the dining experience has been enriched and gave Birth to an original kitchen,dear to China.

Chinesedishes are appreciated for their fresh color, sweet smell, their exquisiteflavor and nice presentation. Their preparation is characterized by finessetowers cutting, the importance given to the exact seasonings and fire control.

Wepresent briefly some techniques to help fans to prepare Chinese dishes.

Choice of ingredients

Theingredients for the preparation of the dishes are very rich: raw and cookedmeat products, poultry, eggs, vegetables, melons and fruits, soy products, mountainproducts and venison, spices, etc. These materials are classified into twocategories of ELSEWHERE: Fresh and dry. In their choice must ensure theirfreshness and quality.

1)To know the quality of ingredients of animal origin, we must firstly know whatregion, these yearlings from their species, and their age and sex, andsecondly, we must examine their shape, color, weight, moisture and odor.

2)You must choose ingredients based dishes to prepare. When these include pork,beef, mutton, chicken and duck meat can be coarse or fine, tough or softaccording to the homelands. For example, pork offers twenty usable parts: thenet, fat and lean head, seat, thigh, etc.. Tenderloin, lean par excellence,suitable for stir-fries to keep all the finesse. The mixture of fat and lean issuitable for steamed dishes and stews. Thighs are recommended for cooking thereembers and stews. The seat replaces the net well. The steaks and legs are goodto be cooked, toast and simmered while we fried and braised chops. The NIOHCmeat beef and mutton is almost similar to that of pork. Regarding the chickenand duck, white is the most tender and therefore the most commonly used meat.In general, chickens and ducks in the year, tender meat, and fried foods arefried. Those two years are preferably roasted and stewed.

Amongaquatic products, fish do not give in nutritional quality poultry. Shrimp andcrabs, they contain an abundance of phosphorus, calcium and that vitamin. Thescales of a fish are fresh and whole adherent, its gills are red and convexeyes. The freshness of shrimp is revealed by their black and white color, lookslightly arched and their heads and well furnished tail. For the freshness ofthe crabs, you should see if they have a black back and white belly, they movemuch spitting foam.

Fin of Chinese culinary art

The philosophy of Chinese food

Go to Chinese dietetics page