Cuisine of China
by Kirsten Hawkins
It’s easily one of the world’s favorite foods. No matter where
you are, someone you know is bound to suggest, “Hey, let’s do
Chinese.” For decades, Chinese food meant one thing – Cantonese
cuisine. It was the style of Chinese cooking with which most of
the world was familiar – the appetizers and roasted meats and
delicate sauces that blend vegetables and spices in a perfect
marriage of flavors. But Chinese food is far more than just the
Cantonese cuisine. There are four major styles of cooking across
China, and several more subdivisions to divide them even
further.
Cantonese is the most well-known and popular of the Chinese
regional cuisine styles. Cantonese chefs specialize in delicate
sauces and roasted meats, in steamed and stir-fried dishes with
vegetables that are as carefully chosen for appearance and
appeal to the eye as to the palate. Steamed rice is a staple of
Cantonese cuisine, and is the base of most meals. Every
vegetable is sliced to best show off its color and shape, even
in a stir-fry or sauce. One of the more enduring and widely
enjoyed traditions of Cantonese cooking is ‘dim sum’ – ‘little
hearts’. In many cities, both in China and in other countries
around the world, you’ll find little dim sum shops tucked
beneath stairways and in storefront shops. They serve tea and
the delicious savory and sweet little dim sum pastries to
businessmen and afternoon shoppers.
Szechwan cuisine has grown in popularity over the last few
decades. Most famous for searingly spicy foods like Kung Pao
Chicken and Double Cooked Spicy Pork, Szechwan cuisine is a
distinct style of cooking that is native to the landlocked
mountainous center of China. The pungent flavors of ginger,
fermented soybean, onions and garlic characterize much Szechwan
cuisine, but there are also more subtle dishes that rely on the
interweaving of texture and flavor. The typical cooking methods
include frying, frying without oil, pickling and braising.
Hunan cuisine is the most well known of the several regional
Chinese cuisine styles from Zheijiang region of China. It is
characterized by thick, rich sauces and complex pungent
flavors. Typical ingredients include scallions, chili and
pepper. A popular favorite dish in the Hunan style is Pepper
Chicken, with small chunks of succulent chicken quick-fried
with black pepper and onions.
Shangdong cuisine is characterized by its emphasis on fresh
ingredients in combinations that emphasize the flavor, aroma,
color and texture of each ingredient. The Shangdong regional
cuisine is known for delicate flavor combinations that are
surprisingly pungent. Garlic and scallions are frequent
ingredients, as are seafood, fresh vegetables and shoots. The
soups are either thin and clear with a light flavor, or thick
and pungent, rich with cream and spices. One of the most famous
dishes from the Shangdong area, Bird’s Nest Soup, is typically
served at major affairs of state.
While these are four of the main styles of Chinese regional
cuisine, there are a number of others worthy of note. Fujian
and Jiangsu Cuisine both focus on seafood and shellfish,
accompanied by fresh vegetables. Fujian cuisine blends sweet,
sour, savory and salt flavors in magical combinations. Jiangsu
cuisine is light, fresh and sweet, and is characterized by its
elegant presentation. More than any other style of Chinese
regional cuisine, it emphasizes appearance as an important part
of the appeal of a meal.
China is a complex country, with many smaller nationalities and
regions within its borders. Most have typical styles of cooking
that are starkly different than those of other regions around
them. It is, however, a nation whose love affair with food has
produced some of the most complex, rich, delicate and delicious
dishes ever created.
About The Author: Kirsten Hawkins is a food and nutrition
expert specializing the Mexican, Chinese, and Italian food.
Visit http://www.food-and-nutrition.com/ for more information
on cooking delicious and healthy meals.
