About Chinese Cuisine

 

The Chinese regard eating as an art, which is a comprehensive combination of sight, smell, touch, taste and even sound. Chinese cuisine is a dominant branch from the Chinese culture - the core is taste while the purpose is to preserve health. It is a perfect fusion of color, shape, appearance and flavor. Delicious and nutritious food has been regarded the basics of ordinary life.

 

In China, eating is the psychological motor for everything. The Chinese possess enormous powers of concentration as long as the stomach is full, for when the digestive process has done its work, all ability to concentrate disappears. The variety of styles and ingredients involved in Chinese cooking is a marvel.

 

A gourmet appreciation can be traced back to several centuries BC, as poetry of the period listed dishes to tempt the departing soul back to the body. During the Han dynasty, a scientific approach had been formulated for cooking and the basic rule was that the five flavors (sweetness, saltiness, sourness, bitterness and hotness) must be combined in a meal to achieve balance and harmony. Minced and thinly sliced meat and fish are also highly regarded to release the full flavor.

 

Cooking methods are vital to the craft of the Chinese chefs. The skill of being able to control the precise heat is considered crucial to yield the best results. Although all methods of cooking are used, from braising and baking to boiling, steaming and roasting over a spit, there is one that is native to China - stir-frying. This method involves cutting the ingredients finely and rapidly cooking them in a small amount of oil in a preheated wok so that they are quickly and evenly cooked.