Chinese cuisine - is a dish that should consist of small pieces that, during the meal did not require additional effort to cutting the finished dishes on a plate. Hence the two main culinary secret in Chinese: cut correctly and properly fried. Chinese cuisine is very peculiar, in terms of using special sticks, exciting pieces of food like beak Crane, as well as diversity in grandiose food, such as meat cats, dogs and snakes, sharks fins, wood mushrooms and bamboo which Use of different soy sauces. The main commandment of Chinese cuisine - the food must not only be tasty, but also useful, and sometimes therapeutic.Some South - Chinese dishes that differ particularly acute, are regarded as strong afrodiziaki that improve mood. It is also believed that rice settings on the South - Chinese snake not only strengthen menswear force, but also help to many ailments, such as cough or headache.
Chinese cuisine is not the case with a hard piece of meat or vegetables, which are soaked before cooking. Each dish is ready in a few minutes, and all the nutrients stored in it to a much greater extent than we do. Rice husk contains valuable substances, shellfish, fish and crustaceans organism provide necessary protein and minerals. Nutrition is an important component of pulses, especially soybeans. Thanks to the rich content of vegetable protein, it stimulates mental activity.
The main product of the Chinese cuisine is rice. Of rice porridge boiled dry and very liquid, drunk for breakfast. Fresh rice served by itself as well as with numerous additives: finely chopped shrimp, vegetables, eggs, perfectly illustrated the taste of the main dishes and sauces absorbs well.
Options for 30 or 40 combinations of components make it possible to prepare thousands of meals. And there is a sequence of dishes than we do. Soups served as an intermediate or dish meal conclusion. Individual meals are served not one after another, and all at once. It is extremely important sequence of meals eaten, in order to avoid unpleasant consequences for the organism or bad dreams. Trapeze Chinese cuisine is as follows. Initially, drink green tea without sugar and milk, then served pannikin of cold appetizers - usually small pieces of sliced liver, meat, fish or vegetables. Then go on with rice, which is eaten by mixing in the upper layer piale sauce. It should be warm rice wine. Finally meals served soup and tea again, but it adds a little oil. It is a composition and the manner deemed most beneficial to digestion. Lunch and dinner are approximately equal importance, dessert, as a rule, is not filed. Sweet dishes and fresh fruit compotes or rarely served as dessert, but rather are part of the main menu.
However, the widely known outside of China, such as Chinese food and tea noodles. Each dish must have three important characteristics: color or appearance, aroma and taste. To make the dish aesthetically expressive, usually have a combination of meats and vegetables contrasting colours. The apparent incompatibility between components, tastes and aromas - another feature Chinese cuisine. Volume numerous examples: pork with the aroma of fish, beef with fruit flavor, sweet-sour cucumber.
In almost all recipes of dishes Chinese cuisine is a lot of spicy herbs (with a certain set and the ratio), most of which are at the same time and dosage. It is not surprising that in ancient profession cook, doctor and pharmacist usually combined and dietary Chinese cuisine has its roots in the same grey antiquity as usual.
Cooking in China - is the inspiration. Chinese cuisine is not prepared - it was created as a work of art. Practically every province offers its original kitchen, but conditionally cooking China can be divided into four major regions: Beijing, Sichuan, Shanghai and Canton.
The Beijing or northern kitchen:
In traditionally used mutton dishes, as well as sesame (oil, grain dough), borrowed from Mongolian cuisine. The noodles and steamed buns often replace rice (in the northern grain growing areas). The most common vegetables - the so-called Chinese cabbage, midway between cabbage, salad, lettuce and celery. Here prefer spicy food flavor rice vinegar and cook vegetables in sweet and sour sauce. Beijing cuisine combines simple filling dishes with delicious dishes imperial court.
Peking or Western cuisine:
County of Sichuan is one of the most fertile in China. It is characterized by pre-processed products: dried, salted, smoked, with a lot of pepper added for better safety. Shanghainese cuisine is spicy, aromatic aroma of garlic, fennel, coriander, anise. Preparation for a couple and smoking - the most common methods of the local cuisine. Frog legs, smoked duck in the tea leaves, Royal shrimp with garlic, tofu (soybean cheese from sauerkraut), with pepper, chicken with peanuts.
Shanghai Oriental or kitchen:
You can try the present Shanghai cuisine, dishes prepared for the same prescriptions, and that two or three thousand years ago. Lovely soups, which is required if possible try, fried ravioli, seafood, the famous "hairy" crab living in fresh water. In addition, here are preparing an incredible number of duck dishes. In Shanghai, his culinary technique - a long simmer in soy sauce with the addition of rice vodka. Ravioli with meat, eel in wine with garlic, fried noodles with shrimp - only a small part of what you can offer.
Cantonese cuisine or southern:
A developed fishing predetermined basis of local cuisine. Cooked steamed fish and Dime som - small pies, which are served in bamboo baskets - the most popular dish. The main requirements for food - fresh produce and a minimum of seasoning. In restaurants served rice from Cantonese, shark fin soup, as well as exotic dishes from meat dogs, snakes and turtles.
Chinese cuisine is not the case with a hard piece of meat or vegetables, which are soaked before cooking. Each dish is ready in a few minutes, and all the nutrients stored in it to a much greater extent than we do. Rice husk contains valuable substances, shellfish, fish and crustaceans organism provide necessary protein and minerals. Nutrition is an important component of pulses, especially soybeans. Thanks to the rich content of vegetable protein, it stimulates mental activity.
The main product of the Chinese cuisine is rice. Of rice porridge boiled dry and very liquid, drunk for breakfast. Fresh rice served by itself as well as with numerous additives: finely chopped shrimp, vegetables, eggs, perfectly illustrated the taste of the main dishes and sauces absorbs well.
Options for 30 or 40 combinations of components make it possible to prepare thousands of meals. And there is a sequence of dishes than we do. Soups served as an intermediate or dish meal conclusion. Individual meals are served not one after another, and all at once. It is extremely important sequence of meals eaten, in order to avoid unpleasant consequences for the organism or bad dreams. Trapeze Chinese cuisine is as follows. Initially, drink green tea without sugar and milk, then served pannikin of cold appetizers - usually small pieces of sliced liver, meat, fish or vegetables. Then go on with rice, which is eaten by mixing in the upper layer piale sauce. It should be warm rice wine. Finally meals served soup and tea again, but it adds a little oil. It is a composition and the manner deemed most beneficial to digestion. Lunch and dinner are approximately equal importance, dessert, as a rule, is not filed. Sweet dishes and fresh fruit compotes or rarely served as dessert, but rather are part of the main menu.
However, the widely known outside of China, such as Chinese food and tea noodles. Each dish must have three important characteristics: color or appearance, aroma and taste. To make the dish aesthetically expressive, usually have a combination of meats and vegetables contrasting colours. The apparent incompatibility between components, tastes and aromas - another feature Chinese cuisine. Volume numerous examples: pork with the aroma of fish, beef with fruit flavor, sweet-sour cucumber.In almost all recipes of dishes Chinese cuisine is a lot of spicy herbs (with a certain set and the ratio), most of which are at the same time and dosage. It is not surprising that in ancient profession cook, doctor and pharmacist usually combined and dietary Chinese cuisine has its roots in the same grey antiquity as usual.
Cooking in China - is the inspiration. Chinese cuisine is not prepared - it was created as a work of art. Practically every province offers its original kitchen, but conditionally cooking China can be divided into four major regions: Beijing, Sichuan, Shanghai and Canton.
The Beijing or northern kitchen:
In traditionally used mutton dishes, as well as sesame (oil, grain dough), borrowed from Mongolian cuisine. The noodles and steamed buns often replace rice (in the northern grain growing areas). The most common vegetables - the so-called Chinese cabbage, midway between cabbage, salad, lettuce and celery. Here prefer spicy food flavor rice vinegar and cook vegetables in sweet and sour sauce. Beijing cuisine combines simple filling dishes with delicious dishes imperial court.
Peking or Western cuisine:
County of Sichuan is one of the most fertile in China. It is characterized by pre-processed products: dried, salted, smoked, with a lot of pepper added for better safety. Shanghainese cuisine is spicy, aromatic aroma of garlic, fennel, coriander, anise. Preparation for a couple and smoking - the most common methods of the local cuisine. Frog legs, smoked duck in the tea leaves, Royal shrimp with garlic, tofu (soybean cheese from sauerkraut), with pepper, chicken with peanuts.
Shanghai Oriental or kitchen:
You can try the present Shanghai cuisine, dishes prepared for the same prescriptions, and that two or three thousand years ago. Lovely soups, which is required if possible try, fried ravioli, seafood, the famous "hairy" crab living in fresh water. In addition, here are preparing an incredible number of duck dishes. In Shanghai, his culinary technique - a long simmer in soy sauce with the addition of rice vodka. Ravioli with meat, eel in wine with garlic, fried noodles with shrimp - only a small part of what you can offer.
Cantonese cuisine or southern:
A developed fishing predetermined basis of local cuisine. Cooked steamed fish and Dime som - small pies, which are served in bamboo baskets - the most popular dish. The main requirements for food - fresh produce and a minimum of seasoning. In restaurants served rice from Cantonese, shark fin soup, as well as exotic dishes from meat dogs, snakes and turtles.
