The rich and varied cuisine of China has developed over thousands of years, and the
different regions of China have each contributed its own distinctive style. The main ones
are Peking, home of world-famous dishes such as Peking Duck and Spring Rolls, Szechwan,
where the use of local hot peppers led to the development of fiery, fragrant sauces; and
Kwantung, the home of Cantonese cooking - the style of Chinese cooking with which
Westerners are most familiar.
Rice is the staple food in most areas of China and so forms the basis of many Chinese
meals. Pork, chicken and duck are the most common meats, and seafood of all kinds is very
popular. There is a wide range of Chinese vegetables including bamboo shoots, bean sprouts,
snow peas and water chestnuts. Most of these are now available, fresh or canned, all over
the world.
Common flavorings for Chinese dishes are soy sauce, fresh ginger (available at
markets and greengrocers), garlic, sesame oil, 5-spice powder (a Chinese spice available at
supermarkets and specialty stores) and of course, monosodium glutamate. There are many more
delicious sauces and dried and canned ingredients available, and if you enjoy Chinese
cooking you'll want to build up a collection.
In preparing Chinese food, a great deal of chopping is usually needed, as all pieces must
be small enough to be eaten with chopsticks and to cook quickly and evenly. A sharp knife
is therefore essential. A wok is an ideal cooking pan, but you can substitute a heavy
frying pan, a cast iron casserole or an electric fry pan if necessary. The Chinese take
great care not to over-cook their food - vegetables are just tender, retaining a delicious suggestion of crispness, most of their vitamin and mineral content as well as their color and
shape. Rice is cooked perfectly by the absorption method.
A Chinese dinner party menu could begin with one or more appetizers. The next course could
be soup, though the Chinese often serve it last. The plain boiled rice would then be put on
the table, in front of each person, with the meat and vegetable dishes, chosen to
complement and contrast with one another, and including, perhaps, a prawn dish, a chicken
dish and a pork dish, in the center. Each diner would place a little rice and meat or
vegetable in his bowl, and eat with chopsticks. The number of dishes served depends on the
cook, and the importance of the occasion. At the end of the meal fresh fruit, for example,
melon, fresh lychees, or strawberries, may be served. Chinese tea, such as jasmine tea, is
usually served throughout a Chinese meal, though beer or a light, chilled white wine also
goes well.
Under the pseudonym of The Good Cook, the author maintains several blogs of recipes and related topics. To visit her blog of easy Chinese recipes, click here [http://in--season.blogspot.com/2007/12/quick-and-easy-chinese-recipes.html]
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