Chinese FOOD
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Eight Culinary Traditions of Chinese cuisine
The modern "Eight Cuisines" of China are Anhui (徽菜 Huīcài), Cantonese (粤菜; Yuècài), Fujian (闽菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (苏菜; Sūcài), Shandong (鲁菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài) cuisines.
Cantonese Cuisine
Cantonese cuisine is one of the four traditional Chinese cuisines and one of the eight major cuisines, originating from Lingnan. Cantonese cuisine consists of three local flavors: Guangfu, Chaoshan and Hakka. Each of the three flavors has its own characteristics. Cantonese cuisine and French dinners are the same famous in the world. Since the number of overseas Chinese in Guangdong accounts for 60% of the overseas Chinese, many of the Chinese restaurants in the world are mainly Cantonese cuisines.
Fujian Cuisine
Fujian cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the native cooking style of China's Fujian Province. The cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste as well as retaining the original flavor of the main ingredients instead of masking them.
Hunan Cuisine
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines from the Xiang River region, Dongting Lake and western Hunan Province in China. It is well known for its hot and spicy flavors, fresh aroma and deep colors. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. The history of the cooking skills employed in Hunan cuisine dates back to the 17th century. During the course of its history, Hunan cuisine assimilated a variety of local forms and eventually evolving into its own style.
Jiangsu Cuisine
Jiangsu cuisine, also known as Su cuisine, is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. As the style of Jiangsu cuisine is typically practiced near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching color and shape of each dish and using soup to improve flavor.
Shandong Cuisine
Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. It is derived from the native cooking style of Shandong Province, a northern coastal province of China. It is the oldest in history, the most technically rich, the most difficult, and the most need experiences.
Zhejiang Cuisine
Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance.