Chinese cuisine has a rich tradition and a long history. Its concept is inextricably linked with ancient Chinese philosophy. Back in the second millennium BC, the sage and Yin managed to create a theory of”food harmonization”. In turn, Confucius studied the subtleties of the culinary art in the VI-V centuries BC. At present, many of his recipes form the basis of Confucian cuisine in Shandong province.
Please note! A distinctive feature of Chinese cuisine is the balance of products (vegetables, spices, seasonings). Therefore, the dishes have a unique aroma, taste and color. The harmonious unity of vegetables, spices and seasonings has long been considered the basis of the culinary art of China.
In the course of ancient archaeological excavations, many interesting facts were discovered. They show the high development of gastronomic art in Henan province. During the archaeological excavations, bronze pots, kitchen boards, knives and other utensils were found.
The history of Chinese cuisine is quite multifaceted. As early as 770-221 BC, there were public restaurants in this state. And about 1500 years ago, there was a detailed cookbook dedicated to the mysteries of Chinese cuisine. Even in those days, the culinary art was considered a subject of serious study. The rich history and traditions of Chinese cuisine are largely due to the special attitude of local residents to the cooking process.
Over the centuries, culinary traditions have been rapidly improving: more and more new dishes appeared. When studying the chronicle texts “Li Qi” and “Zhou Li”, you can read about 8 exquisite dishes that were prepared only for the emperor. The recipes mentioned in ancient chronicles clearly illustrate the special refinement of Chinese food traditions. In the essay “Take your Souls” by the great poet of antiquity, Qiu Yuan, there are many original dishes:
quail soup; chicken with spices; a young turtle fried on an open fire.
During the Han Dynasty, the traveler Zhang Zan brought vines, alfalfa and other crops from the West to China, which became widely used in the preparation of national Chinese food. Due to the variety of climatic and geographical conditions, many local cuisines have emerged:
Shanghai; Beijing; Hunan; Sichuan; Harbin (somewhat close to Russian cuisine); Henan; Fujian.
Northern and Southern Chinese cuisine.
The traditions of Chinese cuisine provide for its division into:
the northern one. Chinese dishes are characterized by fat content, the addition of garlic and vinegar. The most famous culinary styles in the north of the country are Beijing, Shandong, and Tianjin. The most popular dishes are dough (fried dumplings, noodles , steamed baozi pies); southern. This cuisine is represented by such styles as Hunan and Sichuan. Dishes are often particularly spicy (many of them are richly seasoned with red capsicum). The traditions of this Chinese cuisine are such that the basis of the diet is a variety of dishes from (rice vermicelli, rice porridge, rice cake).
What gives the dishes a special taste.
Ginger takes the first place among the condiments of Chinese cuisine. It gives an original taste to each dish. Another main condiment of Chinese cuisine is soy sauce. It is used in the preparation of a variety of dishes (including sweet ones).
Chinese vinegar has a special aroma. It is necessary in the preparation of meat, fish and flour dishes.
In the recipes of Chinese cuisine, sesame oil, overcooked with allspice, is also actively mentioned. It is customary to add it to vegetable dishes.
Distinctive features.
According to the culinary canons of China, food should be not only delicious, but also useful (and sometimes even therapeutic). Some South Chinese dishes, which are particularly spicy, are considered to be strong aphrodisiacs. In turn, rice tincture on snakes helps to strengthen male strength, helps with headaches and coughs.
Please note! Many products of plant origin, used in the preparation of Chinese cuisine, are endowed with medicinal properties. These include wood mushrooms, dried lily buds.
Chinese food traditions provide for the presence of a large number of spicy herbs in the recipe. And many of them are also medicinal at the same time. This is not surprising. After all, the roots of dietary Chinese cuisine go as deep as the usual.