Welcome to my travelchannel.On my channel you can find almost 1000 films of more than 70 countries.
See the playlist on my youtube channel.Enjoy! https://www.youtube.com/user/nurettinodunya/playlists
Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of Chinese diaspora, Chinese cuisine has influenced many other cuisines in Asia, and evolved into a new Chinese/American cuisine separate from that of China and the rest of Asia.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
The most praised “Four Major Cuisines” are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern “Eight Cuisines” of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.
The color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and seasoning.It is considered inappropriate to use knives on dining table. Chopsticks are the main eating utensils for Chinese food, which can be used to cut and pick up food.
Regional cuisinesSongshu Guiyu, or mandarin fish in the shape of squirrel, is from the cuisine of Suzhou, Jiangsu.
Chinese regional cuisine
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Sichuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of garlic and shallots over chili and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.
Cooking is an art, recipes sprout out of creativity and imagination or even borrowing a leaf from other cultures.
Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice (“sticky rice”) is a variety of rice used in many specialty Chinese dishes.
Wheat:In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, jiaozi (a kind of Chinese dumplings), and mantou (a type of steamed buns).
Noodles:Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition. Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used.Wikipedia