Cooking Chinese Food - Background and Features

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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