Although it has a fascinating history that covers over 5,000 years, the history of Chinese cooking has been documented in the 5th century BC and evolved into different periods dynastic including the Han, Tang, Song, Yuan, Ming and Qing. Imperial supervision played an important role in the development of culinary trends. Over the last 2,000 years, Chinese cuisine has seen the development of high culinary differences across the banks of the Yangtze River. European travelers brought with them dairy products, a category of products rarely found in culinary historical documents. The blurring of cultural and geographical lines, led to the development of regional cuisines and "Four schools" and "Eight schools" in this kitchen, and various food trends. With all these disorders cultural, religious and imperial, the central philosophy of this kitchen was moderation, balance and harmony.
2) Chinese food in the Western world
Chinese food has always had immense popularity in the West. Chow Mein, served crispy or soft food is popular in the West and comfort can be served with a hot sauce or with a choice of light sauces, aromatic.
Duck: Roast duck is easily the most popular gourmet delicacy served in Chinese restaurants. The modern Beijing duck is a difficult interpretation of an imperial recipe that serves a beautifully glazed roasted duck with herbs and tender meat sauces. Some gourmets went up to the name "national dish of China, it
Xiaolongbao: These soup dumplings are great finger food and accompany other dishes. A cousin of kitchen, soft Bao Lai Wong is the perfect end to a Chinese meal.
Kung Pao Chicken: One of the most popular savory southwestern China, Kung Pao Chicken is one of the best examples of a recipe that has survived since the imperial aristocracy of the Qing Dynasty. This mild chicken flavor is usually prepared in peanut oil.
3) Inside Cup
The diversity of the varied cuisine of China puts hundreds of ingredients available to a cook. Some unique ingredients to modern Chinese cuisine include rice wine Shaoxing, Nanjing Chinkiang vinegar, sesame and groundnut (peanut) oil, hoisin sauce, green onions, ginger, garlic, soy sauce , red peppers, mushrooms and shiitake mushrooms or dried. These ingredients are combined to create the legendary flavors of Chinese cuisine and combined with a taste of more than a dozen spices. Five spice powder --- a combination of cinnamon, cloves, fennel seeds, pepper Schezwan cuisine and star anise - rounds off the list of essential ingredients of Chinese cooking.
4) The secret of longevity
The Chinese people attribute their long life and excellent quality of life philosophy and style of cooking. Centuries to refine food group harmony provide several important nutritional benefits. One of the main advantages of Chinese dishes from the use of cooked ingredients and well balanced food groups. Most vegetables and meats are cooked and have a much lower lipid composition. Very few Chinese dishes are fried and are much healthier than most other South Asian cuisines. Over time, the term "Chinese food" is completely inaccurate, expanded to include cuisines of Southeast Asia, such as Thai, Malaysian and Singaporean. Each country has its own interpretations (often distorted) Chinese dishes. American-Chinese and Indo-Chinese emerged from the shadows to be bad imitations for forms of culinary art that pay respect to both kitchens. As the world enjoy the benefits of healing and taste of Chinese food more health leaders begin to explore and discover the magic of this beautiful style, balanced food.
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