Chinese Cuisine In China

1421 Words6 Pages
INTRODUCTION
The essence of every culinary tradition is the unique way of their cooking. Cooking determines the purpose of existence of human race. From point of view of a food lover what matter is taste, but there is lot more that taste when we go in depth of food as chef’s point of view. Cuisine is formed by the merger of country’s culture, traditional old methods that can’t be replaced. The locally grown fresh ingredient, traditional making of a dish is what set apart a cuisine from other. This ingredient, methods develops is the core competence of a cuisine that inculcate the niche over food. It is also observed that, over the years the cooking and preparation of authentic dishes have changes drastically. And since other cuisines have also
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LITERATURE REVIEW
China can be divided into many geographical areas, with each area having its own distinct style of cooking. The ingredients used in the food are based on the natural agricultural products of the region. In Northern China, wheat is eaten more than rice as a staple food. China 's Southern cuisine uses far more rice, with such staples as rice noodles and zongzi (sticky rice) wrapped in leaves. Their food is typically spicier. Chinese cooking styles, ingredients and food is renowned throughout the world as in their cooking, they emphasize a lot on fresh, seasonal ingredients which is prepared beautifully, balanced in color, texture and presentation. (Chinahighlight.com, 2016) . Fish, pork, tofu, eggs, noodles, garlic and most importantly, rice, are the most important and staple ingredients. The food also incorporate the flavors of soy sauce, oyster sauce and teriyaki in abundance for flavoring as well.
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A few of its ingredients for flavoring are common and so are some of the poultry items. For instance, soy sauce and teriyaki along with vinegar sauce, ponzu, rice vinegar, fish stock etc are highly used and consumed and relished in Japanese cuisine. The cuisine is highly influenced by its coastline and the use of seafood is high for many dishes. Japanese food has become synonymous with sushi and tempura but a lot of variations have been made in these dishes by using different ingredients. Slow simmered stews, grilled skewers of meats and vegetables, savory pancakes are a few examples which make the cuisine special. The Japanese gave us silken style tofu that floats in the miso soup. Dishes like tempura, which is a flour based dishes have started taking their place in the top dishes of Japan. It is served the most in japan and is also known as Japan’s unique fried dish. Other than frying, which is the most famous cooking method, other techniques include steaming, broiling, boiling, simmering, and even soup making is said to be a cooking method in Japan as it is widely consumed. Using of fresh ingredients is also very popularly known in Japanese cuisine, which makes their food more eye pleasing and healthy in a
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