Chinese Cuisine

     Whenever we hear Chinese cuisine, we think of versatility. Indeed, Chinese recipes require the huge variety of products. Only milk and milk products are absent from their daily menus.

     Major principles of the Chinese cuisine have been determined about 3000 years ago and almost nothing has changed since then. For Ancient Chinese food always meant health and health have always been associated with good food. That's why in ancient China cooks enjoyed roles of doctors and pharmacists at the same time. 

     Based on the country's regions Chinese cuisine splits into four major categories: Eastern or Sichuan province, Western –Shanghai, North – Beijing and South – Canton region. The peculiarity of these cuisines is explained in the following Chinese saying: "East is sweet, South is salty, West is sour and North is spicy." North Chinese kitchen rarely has fish or seafood in the menu and they mostly use wheat products instead of rice. Famous "Peking duck" comes from this part of China.

     South kitchen is known for its large variety of sauces and spices. They eat a lot of pork, beef, fish, vegetables and mushrooms and the dishes are mostly sweet thanks to the added sugar.

     Eastern Chinese people love soups, fish, pork and poultry meals. You'll eat a lot of rice, meat, fruit and vegetables in the Western Chinese restaurant. It's worth noting that an ordinary Chinese dinner starts with green tea and ends with soup.

     Chinese culinary owns special technologies for processing and preparing food. Cleaning and cutting takes up to 60% of their cooking, 30% of the time is needed for thermo-processing and only 10% left for mixing, spicing and decorating the meal.

     Chinese are also known for their stir-fry method when meals are quickly cooked on a special Wok pan under a high temperature. They usually fry in vegetable oil and pork fat.