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The Chinese cuisine is world famous mainly because of fantastic varieties and excellence, it is delicious tastes with all the enchanting variations in preparing the meals. The dissimilitude of the climates triggers an array of incredible varieties of local dishes influenced as well by the abundance what nature offers. Different regions enjoy complete different natural products, foods and tastes. During the long Chinese history the differences of regional cuisines have always been a strong part of the traditional cultures within the diversity of all ethnical groups. Generally accepted, can we distinguish between 8 regional cuisines as follow. Also important to mention is the traditional Chinese medical cuisine – most likely China maintains here with a monopoly. This special tradition appeals to all folks who need medical help but hesitate to go to a regular pharmacy or even check with a medical doctor or clinic. Regional Cuisines: China covers a vast area where of different nationalities live. Their traditions reflect on numerous kinds of food or meal preparations with unbelievable diversities but consistently fantastic flavours. In virtue of all these culinary attributes, some 8 different regional cuisines can be defined. This common classification is widely accepted. With no doubt are there many other local cooking traditions and specialities, the most famous of them all are certainly the ones of Beijing and Shanghai. Shandong Cuisine The Shandong cuisine has two branches, the one of Jinan the other Jiaodong. Clear, pure, not fatty, is this cooking known for it’s main focus on aroma, freshness, mellowness and softness of the ingredients. To achieve the typical, spicy Shangdong taste, shallots and garlic are frequently added ingredients. Soups play a very important part in the Shandong cuisine. Plain soups stand out with their freshness, creamy soups affect the flavour and have a strong taste. The Jinan-cuisine is well recognized for braise, grilled and roasted dishes, while the Jiadong-cuisine is widely favoured for the sea food with fresh and light tastes. Sichuan Cuisine This is one of the world wide famous Chinese cuisines, prepared and served with spicy flavours, where chilli and bell pepper (paprika) combined with other spices guarantee richness and varieties of savours. Pepper, especially the red Chinese pepper, which in biological terms is no pepper at all, can not be excluded or forgotten. Garlic, ginger and fermented soy beans are frequently added. Wild vegetables and wild animals are also very popular. Roasting and roasting without oils, salting and stewing represent fundamental cooking techniques. It is fair to say, that nobody knows China really well indeed, if one has not tasted and appreciated the Sichuan cuisine. Typical menu: Fire pot/fiery pot; smoked duck, Kung-Pao chicken, twice cooked pork, Mapo Toufu. Guangdong Cuisine (Cantonese Cuisine) This cuisine is most likely the one most foreigners are familiar with; tastes free, light, clear and fresh, while using willingly exotic ingredients, to create fancy meals. The basic techniques are comprised of: roasting, stir roasting, green roasting, to sizzle, to stew, to braise and steaming. Whereas steaming and stir roasting is done more often, because natural flavours are preserved best that way. The cooks of Guangdong greatly emphasize also the artful decoration and arrangements of the dishes. Fujian Cuisine This cuisine is more of an interesting combination of Fuzhou, Quanzhou and Xiamen recipes. The Fujiancuisine stands out with the use of selected sea foods, beautiful colours and varieties of tastes from sweet to sourly to salty – palatable in any case. The most distinct property is the cured respectively salty taste. Jiangsu Cuisine Also called Huaiyan cuisine enjoys great popularity around the Yangtze delta. The meals are based mainly on products taken out of the water. Great importance is given to the absolute freshness of the provisions. Prominent are food carving techniques, outstanding is the carving of melons. Cooking techniques incorporate steaming, braising, roasting, stewing etc. The savours of the Huaiyang cuisine is light, fresh and sweet and of exquisite elegance. Zhejiang Cuisine This cuisine covers the local cooking traditions of Hangzhou, Ningbo and Shaoxing. Characterisation of the meals: crisp, fresh, firm yet tender the same time. The Hangzhou cuisine is the most prominent among the three variations. Hunan Cuisine This cuisine is composed of the regional cuisine experienced around the Dongting Lake and the mountainous landscapes of Xiangxi. This cooking style excels with its strong and spice flavours. Green pepper, pepper and shallots are here indispensable. Anhui Cuisine The cooks of the Anhui cuisine focus with exceptional advertence on the temperature during cooking and work wonders while stewing and steaming the foods. Frequently bacon is added to intensify the taste. Chinese Medical Cuisine The Chinese medical cuisine is absolutely unique and has a long history. On the grounds of the traditional Chinese herbal use, leverages this specific cuisine combinations of traditional Chinese medicine and traditional culinary provisions what eventually results in delicious dishes which cater medical qualities and are hence health promoting. In China, many people hold on to the idea, that health promoted with foods is rather superior to the use of medicine, as long as it serves the respective purpose. Tightly regulated preparations of medical foods offer varieties with finest materials, inimitable flavours and multiple properties to choose from. Herbs are also often used for masking smells. Yet every single consumer has to select all appropriate herbs according to his/her health status. Since those herbs are consumed, everyone in doubt is well advised to consult a doctor beforehand. A trademark of cooking medical meals is a slow cooking method opted for, like steaming, braising, simmering to extract the precious herbal juices. Typical medical meals: |