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Chinese traditional food — Chinese food and natural health

Chinese traditional food

For Chinese traditional food small introduction, without really going into detail, note that according to the authors or the views, there are usually four or eight major culinary traditions in China 四大 菜系 [AIDS càixì] (菜系 [càixì ] literally means “series of dishes,” which can be translated as “kitchen” in the sense of “fine tradition”) or 八大 菜系 [Bada càixì]).

Those who speak of the “four great traditions” think generally these four:

– Sichuan cuisine (川菜 [Chuancai]), also called “Sichuan cuisine” (四川 菜 [sìchuāncài]); a proverb says that if “China cuisine is Chinese, the flavors are Sichuan” (食 在 中国, 味 在 四川 [shí zài Zhōngguó, wèi zài Sìchuān]). Sichuan cuisine is one of the most popular Chinese cuisines, including China.

– The Shandong cuisine (鲁菜 [lǔcài]): 鲁 [lǔ] was the name of one of the Warring States, which was in the Shandong Peninsula, also sinogramme 鲁 is he still to appoint Shandong. This kitchen best represents the so-called kitchen “North” which is characterized by its taste for salt and use of wheat as a staple cereal, rice and not in the form of rolls, noodles, ravioli, etc. ;

– The kitchen Huaiyang (淮扬菜 [huáiyángcài]): the word Huaiyang (淮扬 [Huaiyang]) is the region stretching in northern Jiangsu Province, which mainly includes the cities of Zhenjiang (镇江 [ Zhenjiang]), Yangzhou (扬州 [Yangzhou]) and Huaian (淮安 [Huai’an]). This kitchen is relatively unknown, it is nevertheless exceptional. Sinogastronomie spoke at length about the variant of Huaian this kitchen, in a series of posts (see here the introductory note to the kitchen Huaiyang);

– Cantonese cuisine (粤菜 [yuècài]), known for its rich ingredients and the expertise of its chefs. A Chinese proverb says that it must be born in Suzhou (for that is that people are the most beautiful), clothing in Hangzhou (because it is in Hangzhou found the best Chinese silk), eat Guangzhou (because that’s where the food is the best), and finally die in Liuzhou (because it is in Liuzhou found the best wood for coffins) in the West, Cantonese cuisine is primarily known for its dim sum (note: this is called “fried rice” is usually a more or less faithful version of “Yangzhou fried rice” [Yangzhou Chaofan], and has nothing to do with great southern metropolis of Guangzhou city.)

For details on the four major Chinese culinary traditions, I invite you to read the article here (in Chinese) Baidu.

Some think that this classification into four main traditions is too simplistic, as talking does one also, quite often, the “eight major Chinese traditional food”

– The Shandong cuisine, see above;

– Sichuan cuisine, see above;

– The cuisine of Jiangsu (苏菜 [sucked]), which includes the kitchen Huaiyang, as well as Nanjing, Suzhou and Wuxi;

– Cantonese cuisine, see above;

– The kitchen “min” (闽菜 [mǐncài]), which includes all the kitchens of China southeast region, including Taiwan’s kitchen (台湾 菜 [táiwāncài]), the Techow kitchen (潮州菜 [cháozhōucài]) the kitchen Hainan (海南 菜 [hǎináncài], etc.);

– Zhejiang cuisine (浙菜 [zhècài] or 浙江 菜 [zhèjiāngcài]), which includes the cuisines of Hangzhou, Jiaxing, Shaoxing and Ningbo;

– On Anhui cuisine (徽菜 [Huicai]), or “kitchen Huizhou” (徽州 菜 [huīzhōucài]), which also includes the kitchens of Hefei Huaiyin;

– The Hunan cuisine (湘菜 [Xiangcai]), health home province of the great helmsman, known for its heavy use of chilli and pork.

distinctions, and add other gastronomic traditions can continue to refine, such as: kitchen Manchuria (the “kitchen Northeast” 东北菜 [dōngběicài]), cooking Jiangxi (赣 菜 [gàncài]) the kitchen Hubei (鄂菜 [ECAI]), Shanghai cuisine (沪 菜 [hùcài], that of Shanghai, in all modesty, call “health home cooking” 本帮菜 [běnbāngcài]), the Muslim cuisine (清真 菜 [qīngzhēncài]), kitchen Suzhou (苏 帮 菜 [sūbāngcài]), the Hangzhou cuisine (杭帮菜 [hángbāngcài]), the Taiwanese kitchen (台 菜 [táicài]), the kitchen hakkanaise (客家 菜 [kèjiācài]), cooking Shaanxi (陕西 菜 [shǎnxīcài]), cooking from northern Anhui (皖北 菜 [wǎnběicài]), Peking kitchen (京 菜 [Jingcai] or 北京 菜 [ běijīngcài]), cooking Hebei (冀 菜 [Jicai]), the imperial kitchen, or the vegetarian cuisine, which, partly because of the influence of Buddhism, occupies a prominent place in Chinese gastronomic tradition).

For the “ten Chinese great cuisines” and a brief overview of other traditions, I invite you to read this article from Baidu.

Note also that, to this long list, we should also add the gastronomic traditions, sometimes very rich, of the 56 ethnic minorities officially account China!

Chinese traditional food

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