Chinese culinary culture

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Culinary culture of China has its own characteristics that no place has ever been

China, like most other Eastern countries, is a country specializing in agriculture, so their culinary backgrounds consist of two main ingredients: rice, noodles and tender. real "(which provides other nutrients such as vegetables, meat, fish, or supplements).

Chinese people always put the integrity on the top, so the food should also show the full, if not will be a bad sign, things will not be "head swept away." For example: dishes prepared from fish should be kept whole, chopped chicken and then fully loaded onto the plate ...

Chinese cuisine is a subtle combination of flavor, flavor, taste to decorate, decoration. A delicious food must ensure the beautiful color, fragrant smell, raw fresh raw material, the presentation is attractive and impressive. The food is not only delicious, beautiful but also ensure nutrition by the ingenious combination of food and drugs such as sea cucumber, herbs ...
Chinese cuisine encompasses ten different cooking methods, including cooked, fried, fried, steamed, roasted, boiled, braised, dipped, ... each of the different flavors of the dish. . In order to have attractive dishes, not only the foodstuff, but also the fire, the fire setting, the cooking time, and the cooking time is long. short.

Just like Vietnam, the Chinese often use chopsticks to pick up food. This shows calm, polite and gentle when eating. For them, knives and forks are considered weapons of mass destruction.

8 styles of Chinese cuisine

China has eight traditional culinary styles as follows:

Shandong Cuisine: Includes Jinan and Dao Dong cuisine. The characteristic is the bold, heavy onion garlic, especially the seafood. The school's specialty is the soup and animal organs. Shandong's famous dish is snail, sweet and sour carp.

Sichuan Cuisine: including Chengdu and Chongqing. Sichuan cuisine is very diverse and very bold, very spicy. The most famous are dried fish crab, fried crab with spicy aroma.

Jiangsu Cuisine: Includes cuisine Yangzhou, Suzhou and Nanjing. The stew, simmer, the frequency, .. is characteristic of Jiangsu cuisine. Dish dishes like meat and steamed crab meat.

Zhejiang cuisine: Including Hangzhou, Ningbo, Shaoxing most are of Hangzhou. The Zhejiang food attaches fresh freshness, frugality, unattractive. Famous for Long Province shrimp, Tay Ho carp.

Cantonese Cuisine: Formed from 3 traditional cookery creations are Guangzhou, Chaozhou, and Dongjiang. Cantonese cuisine is rich in ingredients, processing is quite delicate and complex. Guangzhou is more famous for its fried foods, fried, stewed with crisp and fresh aromas. Famous for Tam sa leng pho, pig rot.

Fujian cuisine includes Fuzhou, Quanzhou and Xiamen dishes, most of which are Fuzhou. The main materials used are seafood, with emphasis on sweet, sour, salty aromatic, fresh color beautiful. Famous for Kim Kim accident, dried fish ...

Hunan Cuisine: Has appeared since the Han Dynasty, the cuisine of Hunan is usually focused on spicy, spicy, sour, spicy and fresh. Especially the sour taste. Hunan is the most famous fish fin soup.

Anhui Cuisine: Includes dishes of South Anhui, the area along the Changjiang River and Huaihe. Anh has a reputation for security, tunnel. The Anhui people specialize in the use of fire, famous for the duck lake.