Posted by: oliviapontet | November 17, 2012

The Chinese cuisine

1010 新湘菜 1010 Pop Hunan Cuisine

1010 新湘菜 1010 Pop Hunan Cuisine (Photo credit: Prince Roy)

The (traditional Zhōngguó cài Chinese: 中国 菜, Simplified Chinese: 中国 菜) Chinese cuisine is one of the most famous in the world and probably the one with the most variations. Rather, it is about Chinese cuisines as the regional aspect is fundamental. Despite a remarkable continuity in the history of this kitchen, the emergence of regional cuisines as we know it today is a fairly recent phenomenon, often dating back to the nineteenth century. There are many, the most famous regional cuisines and the most widespread, geographical, are those Shandong (Lucai, 鲁菜), Jiangsu (sucked, 苏菜), Anhui (wǎncài, 皖 菜) Zhejiang (zhècài, 浙菜), Fujian (mǐncài, 闽菜), Guangdong (yuècài, 粤菜), Hunan (Xiangcai, 湘菜) and Sichuan (Chuancai, 川菜), traditionally called with some subjectivity, the eight major regional cuisines (bā Dacai XI 八大 菜系) of China.

Regional cuisine

The formation of a kitchen being influenced, among others, by geography, climatic conditions and the availability of resources, the eight major regional cuisines are often grouped, somewhat arbitrarily, into four families by geographic location and conditions climate: the three coastal regions of North East (Shandong), Southeast (Jiangsu, Anhui and Zhejiang), and Southeast (Fujian, Guangdong), and the inner region of the Southwest (Hunan and Sichuan). In addition, the first three of these large families are sometimes associated with the dominant city: Beijing (Peking), Shanghai and Guangzhou (Canton). It is said that “the south is sweet, salty northeast, east and west is sour is spicy.”

Northerners, are reputed to love strong flavors such as garlic, vinegar and soy sauce. The cuisine is rich and generous. There is a dominant presence of wheat (cakes, buns, dumplings, etc..). Mutton is associated with garlic and balsamic vinegar.

In the South-East and Centre, vegetables (bamboo shoots, bean sprouts, lotus root, etc..), Fish and freshwater crustaceans are particularly appreciated. The dishes fragrant, fresh and light taste are enhanced with ginger, vinegar and rice wine.

Regional southern cuisine, widespread world is complex and rich, without dominant taste only fresh premium. All fragrances are married. The steaming is honored. Almost all animals have their place in the plate: snake, monkey, mouse, etc., although the vegetarian dishes are also very present..

The inhabitants of the South-West, Central and love their spicy spicy food (chilli and Sichuan pepper). Consumption of these spicy herbs can stand the cold and humidity of the region. Meat consumption is mainly beef. The taste harmonies are often named evocative names: strange taste, family taste, spicy-flavored taste.

Residents of Northwest Muslim influence avoid pork and a high consumption of lamb, with cumin and chilli, many cakes of wheat, wheat noodles are consumed. His influence is very important in Beijing which is not far from the Gobi desert.

The West consists mainly of the Tibetan Plateau and the Himalayas, and steppe climate are harsh, there is very little vegetation, Yak meat and butter are the main foods, even if they eat also rice and vegetables made more green areas.

Xiaolongbao Bahasa Indonesia: Xiaolongbao Deut...

Xiaolongbao Bahasa Indonesia: Xiaolongbao Deutsch: Xiaolongbao (Photo credit: Wikipedia)


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