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The Art Of Chinese Cooking

Updated on November 18, 2011

The Art Of Chinese Cooking - My Chinese Kitchen

I dedicate this page to the wonderful flavor of Chinese cuisine. “South is sweet, North is salty, East is Spicy, West is sour” This Chinese proverb brings it to the point, there is nothing like Chinese food. It is almost impossible not to love Chinese cuisine. My love for Chinese cuisine comes straight from China, where I had spent most of my childhood. Even as a 10 year old I got to know and love the Chinese Cuisine. During my last tour to the Southwest of China, I had only eaten consistently good to very good.

They say love, go through the stomach. Whether that is true or not, it is been 15 year since I left China. Chinese food at that time could still mean that a neighbor was cooking outside in the open on a Holzkohle Öfchen a delicious pasta dish in a wok and therefore the scent wafted through our open living room window. Chinese food could mean a 12-course banquet in the larger group in an air conditioned restaurant, with seats allocated according to rank order and the ever-present "Ganbei" (an empty glass - a type of "Cheers," is about yet posted otherwise. Chinese food could also mean that you were entertained by a group of orthodox Buddhist monks, who eat strictly vegetarian, but had to develop a number of tofu dish, which in appearance and flavor meats amazingly similar.

The kitchen in the wonderful China is very deep with many thousands of years old culture combined. Contrary to most Europeans dominating opinion that the population of China has a consistent tradition of food, the food in China is often divided. Particularly regional and cultural influences of the wonderful "Middle Kingdom", the eating habits in varying degrees strong.

Few Of Chinese Dishes


  • Beef in yellow curry
  • Chicken with 8 Treasures
  • Sichuan recipe
  • Chop Suey recipe
  • Sweet and sour fish recipe
  • Shanghai Art Chicken Recipe
  • Chicken recipe with lychee



The rice is by far most famous food in China, in the south of this country rather than a side dish. In the north of China there are other species, including sorghum, a fairly large role in the preparation of food. An additional, very important food is of course the meat of farm animals such as chickens, ducks or pigs. The very exotic dishes for us in the use of ingredients such as snakes, insects or domestic animals such as dogs or cats play mostly in the region around the city of Canton a role. Besides the differences in are the main ingredients of the dish is also a fairly wide range in the spices used and the sharpness of the courts. The further south you eat, the sharper it becomes. One common feature of Chinese cooking is to avoid milk products. Because suffering in Asia more than 90% of the population suffers from lactose intolerance.

An additional feature is that the food is mostly directed bite-sized shredded. To eat, of course, chopsticks. Only in soups is used to a spoon. To eat usually alcoholic beverages are served. These are mostly booze. But also beer, wine recently becoming more and more important.

Having talked about the dogs, cats and snakes stuff, leave that aside there is no match to the Chinese Cuisine it is not just food Chinese Cuisine is simply an Art, you have to experience it to taste this art.

Here is one of my favorite Chinese dishes.

Chop Suey Recipe

Ingredients:

· 400 g Chicken

· 10 grams of mushrooms (shiitake mushrooms), dried

· 250 g of soya beans (sprouts)

· 3 cup / n cabbage

· 1 cup / s bamboo shoots

· 2 large onion

· 2 carrot

· 1 garlic

· 1 teaspoon ground ginger

· 200 ml of broth

· 1 teaspoon cornstarch

· 3 tablespoons soy sauce

· 2 tablespoons rice wine

· 1 tsp sugar

· 1 teaspoon of glutamate

· Salt and pepper

· oil

Ingredients for chop suey
Ingredients for chop suey

Preparation:

Cut chicken into strips and marinate in a marinade of soy sauce, rice wine, sugar, pepper, salt and glutamate at least 45 minutes.

Then heat oil in a pan and drained the meat, the previously soaked mushrooms (without water), garlic (crushed) and ginger and top, with the marinade. Simmer until the chicken is cooked and then take everything out of the pan. Pour a little oil and cook the vegetables in it.

Cut cabbage, bamboo, onions and carrots into strips.

The pre-cooked ingredients to admit again, pour the broth and let everything boil. Bind with the starch.

Serve with rice.

Working time: about 1 hour 15 minutes

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    • umaq profile image
      Author

      umaq 5 years ago

      yeah you ought to pay a visit to China, Trust me it is one of the most amazing places in the world.

    • katherinethorell profile image

      katherinethorell 5 years ago

      Your article makes me jealous. :) I would love to visit China someday!

    • rjsadowski profile image

      rjsadowski 5 years ago

      I find that ground ginger is no substitute for fresh ginger root. Today, you can findit in any large supermarket in America.

    • lee custodio profile image

      lee custodio 5 years ago

      Filipino cuisine has been largely influenced by Chinese due to long history of trade. Our country's version of Chopsuey calls for a variety of fresh vegetables like bell pepper, cauliflower, beans, celery, and carrots.