Chinese Cuisine – all about it!

Culinary arts of China began to develop with the emergence of Chinese civilization itself. The Chinese have created a sophisticated way of cooking, at least 3000 years ago. This is evidenced by archaeological finds (bronze pots, knives, kitchen boards, shovels, buckets, etc.) in the city of Anyang in Henan Province. Even during Chuntsyu (“Spring and Autumn) and Chzhango (” Warring States “) – 770-221 years. BC. e .- China’s restaurants began to appear to the public, and about 1500 years ago, was written by the world’s first cookbook. This suggests that even at that time culinary arts has been the subject of research. Today, Chinese cuisine has millions of fans around the world.
However, despite the fact that one third of humanity enjoys Chinese cuisine, it is a very isolated and does not have any noticeable impact on other culinary schools.
This “arrogance” of Chinese cuisine due to its highly venerable age. The system of methods and techniques of Chinese cooking has developed into final form a few thousand years ago, and all its subsequent history was on the road fixing some of the rules and specification of technological features. All of these ancient techniques are based on a thorough manual handling of products. Culinary operations in the Chinese kitchen is not amenable to mechanization. Therefore, in this era of permanent shortage of time Chinese cuisine remains the preserve of the Chinese and disparate amateur gourmet outside of China, giving the palm trendsetter – a modern high-tech conveyor cooking convenience foods, canned goods and finished products factory. The originality of Chinese food reached the processing of raw materials, and not by the raw material that differs little from our usual products. Favorite foods of Chinese cooking – vegetables, mushrooms, fish, pork, chicken, flour, sugar, vegetable oil.
In China, there is a saying: “The Chinese do not attach particular importance to clothes, but prefer to eat.” This is untrue. Requires careful, very careful, sometimes even jewelry labor skill to cook and prepare beautiful dishes became an art form in China, which is treated very, very seriously. The Chinese are not familiar with our concept of “meal” because eating is regarded by them as the moment of initiation to the culture of the nation, the main motto of the formation of which was “patience and deliberation.”
Many Chinese people love and know how to cook for yourself. However, they scrupulously observe all the requirements of a prescription. And it is natural, since it is a specific technology makes Chinese cuisine. Without strict adherence to its rules, even of the Chinese products are not obtained dishes in Chinese, with Chinese flavor and taste. With regard to specific Chinese products, with which the majority of our countrymen due to the representation of Chinese food – shark fins, snakes, preserved eggs, swallows’ nests, sea scallops, pheasant, and so on – that the daily food of Chinese, they do not menyyaya rarity than for us. The fact that the national cuisine of China is always very clearly divided into imperial and folksy. Listed exotic foods served at the table rulers and ordinary people behaved unpretentious food, most of which were vegetables, beans and rice. Separation of the kitchen at the front and the home still standing.
Dishes of the imperial table require not only specific products but also superior cooking skills, so today they are very different from home cooking and are served, usually in restaurants, at banquets and diplomatic receptions. Usually the home kitchen is completely accessible to everyone.
Chinese cuisine varies by region and China. In every region of the country – its special foods, their customs, climate, history, that shape features of each cuisine. South China – the main area of ​​production of sugar – is known for its sweet dishes for the north is more accustomed to salty foods. Coastal provinces of China – Jiangsu and Zhejiang – teaches samples of dishes from seafood. At a restaurant in the northern part of the country – in Beijing, Tianjin – serving meat dishes, grilled over an open fire or in oil. For Guangzhou, Shanghai and other port cities characterized by a combination of traditional cooking methods with the methods of western cuisine – deep-frying, roasting cell. Staple foods in each locality own. In the north they eat bread, kaoliang, soybeans, and in central and southern China – rice, and to the west in Xinjiang – the noodles.
In Chinese cuisine can distinguish five major culinary schools, which are related to the five provinces (Shandong, Sichuan, Jiangsu, Zhejiang, Guangdong) and the capital of China – Beijing.

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