Food In Chinese Food

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Chinese Food has been celebrated since ancient times. In the imperial court, the meal was the focal point of the rituals and ceremonies. To give you an idea of how important was the food at that time, of the approximately 4,000 people who worked in the palace, only 2,200 were devoted to the preparation of imperial meals, an army itself! The kitchen China have become a topic of discussion and reflection, philosophers and writers emperors, Lao Tzu statecraft comparing the Chinese empire with the art of frying one fish, if so officiating in Cadiz would be the best chip shops rulers.
It was the Chinese who invented the technique of using and preparing spicy sauces, vinegar, wine, jams and spices during the Zhou Ying, about 3000 years ago. They
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In fact, in Chinese culture, the food seems to be the core of all significant events births, marriages, deaths, New Year all are honored with food and celebration.

Basic Ingredients in Chinese food
As in any style kitchen, were dictated by what was available in the area at the time. Some of the original Chinese food:
Rice: has been cultivated in China since ancient times. In the north, where rice did not grow because of the climate, millet was grown.
Soya: is native to China and is an important part of the Chinese diet. Soybeans are rich in protein and the main ingredient of Tofu. Soybeans also show the soymilk and soy sauce, Chinese condiment better known. The bean sprouts are used to accompany many of the most popular Chinese dishes.
Tea: Tea also has its roots in China. You could say that tea is the national drink of China. It is part of everyday life and the traditions and culture of China. China has a long history in the tea garden, large areas of tea, various natural conditions, and many varieties of tea trees and different methods of collection and processing of tea, has produced thousands of tea
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The final touch is given to these dishes at the table, dipping in hot sauces. The meat gets wet when eating to give grace. This type of slow cooking is called ching yen "clear and simple cooking" in Chinese.
It is characteristic of Chinese Muslims and extends from Manchuria at the eastern end of China, through Mongolia to Singiang in the west, passing through much of northern China. The slow cooker dishes that fill pretty, are important to address the long winter.
Steaming has had and has great importance; most Chinese kitchens do not have, nor need, ovens. In all Chinese households lot of rice is cooked and the cooking a lot of steam originates, losing to be energy in a country that was deficient in fuel impossible solved the waste and used this power using on the wok a round baskets bamboo (the bottom of these baskets is composed of a grid of bamboo strips and sides are several layers of laminated bamboo to a thickness of 1 cm, which has a good insulator, the racks fit over other and the last has a lid, also interlaced bamboo, very little steam passes), the steam generated in the wok to go through the baskets cooked food (delicious a cooked breads like this course to be low temperature cooking are white and

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