Chinese Cuisine
The origins of
Chinese cuisine emanates from different regions of China and is
widely spread across various important parts of the world, ranging
from the regions of East Asia to North America through to Australia
and Western Europe. While you may find specific religious cultural
differences in varied regions of China, each region provides you
with a different style of food and each food item depicting a
authentic taste for you to savour.
The Chinese cuisine
embraces eight key regional cuisines from the different parts of the
country: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong,
Szechuan and Zhejiang. Besides, you can enjoy these great cuisines
with sub-cuisines of Buddhists and Muslims of China.
A large variety of
Chinese cuisines or delicacies stems from the great Chinese Emperors
who hosted a banquet offering 100 dishes of each meal at the same
time. There were a number of imperial kitchen staff and concubines
involved in preparing the best of Chinese cuisines. Since then, a
majority of the dishes prepared then became a part of the
everyday-food culture in the city. There are many top quality
Chinese restaurants that offer recipes that stand close to the
dynastic periods to its guests. These restaurants may include
Fangshan situated in Beihai Park in Beijing, and the Oriole
Pavilion. In fact, Hong Kong Eastern style food and American Chinese
food were originally embedded from the traditional Chinese cuisines
from the dynastic era.
Chinese cuisine
usually comprises two rich components, namely, (a) A source of
Carbohydrate (or, starch) , such as rice, noodles, or steamed buns;
(b) side dishes made of vegetables, meat, fish or other items. This
typo of Chinese cuisine is also popular in the regions of North
Europe and the United States. In these countries, any item to do
with animal protein, such as meat, is considered the main dish of
the meal. This is also quite similar to the wheat-derived food items
in Mediterranean cuisines, such as pasta.
In Chinese cuisine,
noodles have always been a critical food item amongst all other, in
most of the parts of China. In northern part of China, wheat-based
products such as noodles and steamed buns are dominant, whereas, in
south part of China, rice is more into frequently-consumed cuisines.
Though at a few formal occasions, rice is not served unless other
dishes are finished, or sometimes it is only served as a token dish
at the end of the meal, in addition to sweet dishes such as sliced
fruits or a warm sweet soup. Soups are also served at the start and
end of a meal in Southern China.
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