The Varieties Of Chinese Food

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Chinese food is very unique and can be prepared quickly using high heat while still retaining the texture of the freshness of the ingredients. The cooking of this time of cuisine is considered to be an art as it is both beautiful in sight and delicious in taste. The main focus is to bring out not only the colour but also the taste and a rich aroma. Throughout the history, the relationship between cuisine and the culture continued to grow which has grown to provide the consumer a balance of carbohydrates, protein, fat, minerals, vitamins regardless whether the item is hot or cold and contributes to the health, gender and age of an individual. When you enter a food outlet it does not matter if it is an ordinary or a fine dining chinese restaurant Melbourne, because the food will almost the same. However, China is an enormous country with 53 ethnic groups, which have made their own contributions to develop their own style of cuisine. There are four main types of Chinese food:

Cantonese Cuisine

This type of food items emerge from the south and has their own type as the main methods of cooking involve boiling, sauté, steaming and stir frying using thick gravy. They are cooked very lightly and are not spicy as compared to the other three types. The gastronomy is refreshing and full of seafood to cater to the long summer period. When winter comes along, the food is strongly flavoured and full of fat.

Sichuan Cuisine

Sichuan food originated from the west of the country. It is the second major variety and is also known as Szechuan. The traces of this cuisine go back to the days of the Ba Kingdom and Shu Kingdom, which is full of spices and oil. Ginger, garlic and red peepers bring out the unique flavor created.

Shandong Cuisine

The major type of gastronomy, Shandong was born in the north and is also known as Lu cuisine. The development of this type of good was developed by the cultures of Qi and Li. The dishes contain strong flavors that are created by ingredients such as shark fins, deer meat, sea cucumber and many more. As the winter is very cold in northern China and there are not enough vegetables, one might notice that food served at a Northern Chinese cuisine has high calories and protein.

Su Cuisine

The areas of Shuzhou, Hangzhou and Yangzhou created Su gastronomy, which is a mix of eastern and southern cuisine in China. This can be traced back to the period of the Six Dynasties and the Southern Song. It contains both spice and protein composed of fish and seafood with snacks and appetizers such as crab dumplings, sweet cakes and many other high protein items.
Now that you know the different types of gastronomy of China make sure you get a taste of all four!

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