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 Chinesecuisine
has a long history, and is one of the Chinesecultural
treasures. It is as famous all over theworld
as French cuisine. Like music, dance, painting
and drama, China regards eating as an art which
is a comprehensive one combining seeing, smelling,
touching, tasting and even hearing. Chinese
cookery has developed and matured over the centuries,
forming a rich cultural content. It is characterized
by fine selection of ingredients, precise processing,
particular care to the amount of fire, and substantial
nourishment. Local flavors and snacks, and special
dishes have formed according to regions, local
products, climate, historical factors, and eating
habits.
The
Chinese have their own way of cooking, preparing,
and servicing food. Frying and steaming are
the most frequent methods used in preparing
food. The most distinctive characteristic of
the Chinese Cuisine is the quick preparation
method by mainly using a pan above high heat.
Quickness is the key in this Cuisine. Food is
generally sliced to bite-sizes. Because of the
quick preparation techniques, food tends to
remain crisp while the nutrition values are
mostly preserved.
The
crisp food is mostly dressed with various sauces
to achieve a harmonious balance of aroma between
different tastes of the same food and the taste
buds. Vast range of vegetables preferred in
the Chinese Cuisine, it offers a healthy alternative
for stressful cityinhabitants.
There are rich choices of desserts following
the main dish. The desserts and sweets are really
that neither 'sweet' nor sticky, they are extremely
light with fruits as their main ingredient.
There is no bread in Chinese Cuisine; the dishes
are accompanied with steamed rice (the Chinese
'bread'). Green Tea is sipped throughout the
meal, but at feasts sake is served.
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