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Mix of cultures and traditions of China in Chinese cuisine
from: chungChinese delicacies showcase the cuisine
associated with the cultures and traditions of China and, compared with the
food of other places around the world, have many unique characteristics.
Variety of flavors
From the vast land of the People’s
Republic of China, a variety of culinary traditions or schools have emerged
since ancient times as a result of the influences of different climate,
products and customs in different places. These may be divided into eight
regional cuisines: Chuan, Hui, Yue, Su, Zhe, Xiang, Hu and Lu dishes.
Changing with the season
Changing diet with the changing seasons
is a major characteristic of Chinese cuisine, following the age old principle
of mixing dishes according to different seasonal conditions. In winter, the
dishes are primarily thick and stewed and braised and boiled dishes
predominate, while in summer the dishes are cool and light and so cold dishes
are more popular. Further, different vegetables grow in different seasons,
providing variety in the main ingredients for cooking.
Emphasizing the aesthetic appeal of the dish.
Chinese cuisine emphasizes the
coordination of color, aroma, flavor, shape and presentation of the dishes, and
the aesthetic appeal of the dish is enhanced in every way possible. With their
brilliance and artistic awareness, the chefs create a variety of delicacies,
achieving the unity of color, aroma, flavor and shape and offering people an
“existential experience” as well as an enjoyable taste sensation.
Combination of food and medicine
The cooking techniques in China have a
close relationship with health care. Emphasis has always been put on “food and
medicine are from the same origin” and “food and medicine have the same
function”. With its medicinal value considered, appropriate foods are cooked
into all kinds of delicacies, which can prevent and cure illness while at same
time tasting delicious.
Taking delight in cooking
Chinese have been taking delight in
cooking since ancient times, and have not only imposed strict requirements on
the color, aroma, flavor, shape, serving, quality and nutrition of the dishes
but also have also developed intricacies in terms of the names of dishes,
dinner etiquette, timing and dish selection, dining rhythm and entertainment
interspersed with dining. All of this is novel, interesting and colorful to
visitors.
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