If you visit any of the restaurants and hotels in the metropolitan cities you will find a wide range of mouth-watering delicacies most of which are Chinese. Chinese food basically ranks among the world most loved cuisines.
When you talk of Chinese cooking the first thing that comes to peoples mind is rice. This is because rice was the first grain to be cultivated in china, 500 BC. Between 5000BC and present day china has been able to produce a vast variety of rice and different cooking techniques.
Like any other Asian food, chinese cooking involve the use of a lot of vegetables, different types of meat as well as a wide range of sauces. Garlic, ginger and onions form the basis of any cooking in Chinese food preparation. Traditional Chinese cooking techniques involved the use of lard as a cooking medium however due to increase in health awareness oils are widely used.
The oil content in most Chinese cooking is usually very low. The essence of Chinese cooking is use of a lot of heat and adding ingredients after the oil has heated.
Chinese cooking styles is according to the regions. There are the southern cooking styles and the northern cooking styles. Some of the eminent southern Chinese cooking styles are the Szechwan and Hunan which are popularly known for their chilies. The northern dishes are popularly known for their immense garlic as well as vinegar flavouring.
The foundation of modern day Chinese cooking was formed many centuries ago when the Chinese still used forks and knives for eating. Stewing is the first Chinese cooking technique we will have to consider. Stewing is the simplest cooking technique and can either be red or clear. Clear stewing involves a clear liquid brought to boil until the food is tender. Red stewing on the other hand involves addition of a small amount of sugar and soy sauce.
Steaming is the second Chinese cooking technique we are going to consider. Steaming can either be wet or dry. The Chinese have used steaming as their primary method of cooking for over 3000 years. Before even the invention of the ovens, the Chinese preferred steaming as a way of cooking that preserved the flavor and nourishment in foods.
Frying is the other common and most traditional Chinese cooking technique. Food can be submersed in hot oil and allowed to cook until it floats; this is known as deep frying. Meat, Vegetables and garnishes can be cooked in high heat with a small amount of fat, this is known as sautéing.
Lastly, in Chinese cooking great importance is given to the color and flavoring. The main dish often includes a combination of about 3-5 colors. Different ingredients, flavoring and spices are used to add color, flavor and aroma to the dish.
In summary, it is very possible to use the Chinese philosophy and cooking techniques to prepare a variety of delicacies for your family and guests.
